Tǎquán Yún Wù · new.thetea.app

Tǎquán Yún Wù ndi tiyi wobiriwira wa mbiri yakale wochokera kumwera kwa chigawo cha Anhui, wodziwikanso ndi dzina la “Gāofēng Yún Wù” (高峰云雾, Gāofēng Yún Wù — “chifunga cha mtambo wa Nsonga Yaikulu”). Mbiri yake imachokera ku nthawi ya Dong Jin, pomwe tiyi wochokera ku Xuancheng ankaperekedwa kale ku bwalo lachifumu, kupyola mu ulemerero wa nthawi ya Qing mpaka kuiwalika kotheratu m’zaka za Republic of China — ndi kubadwanso mwatsopano m’ma 1950. Tǎquán Yún Wù ndi tiyi wokhala ndi chikhalidwe: wandiwi, wonunkhira, wokhala ndi fungo lamphamvu la maluwa a orchid ndi kukoma kotenga pakamwa kwakuya, wobadwira pamwamba pa mita chikwi, kumene mitambo imagwira tchire la tiyi.

1. Kugawidwa ndi Chiyambi:

Mtundu: Tiyi wobiriwira (osatenthedwa), 烘青 (hōngqīng — kukonza ndi kuumitsa ndi mpweya wotentha). Amagawidwa mu gulu la “apadera” (特制) a tiyi wobiriwira wa hōngqīng.
Gulu: Tiyi wodziwika wa mbiri yakale (历史名茶, lìshǐ míngchá). Ali m’gulu la “tiyi khumi wodziwika a Anhui” (安徽十大名茶).
Chiyambi: China, chigawo cha Anhui (安徽省, Ānhuī Shěng), mzinda wa Xuancheng (宣城市, Xuānchéng Shì), dera la Xuanzhou (宣州区, Xuānzhōu Qū), tawuni ya Xikou (溪口镇, Xīkǒu Zhèn). Malo oyambira kupanga ndi kumpoto chakumadzulo kwa phiri la Gaofengshan (高峰山, Gāofēng Shān), midzi ya Tǎquán (塔泉), Zhangwan (张湾), Zhuangwutai (庄屋台), ndi Bokeng (鲍坑) ndi Milongta (密龙塔) m’chigawo cha Tianzhu (天竺村).
Malingaliro a malo: Pafupifupi 30°34′ N, 118°26′ E (dera la Xikou, malire a Xuanzhou, Ningguo ndi Jingxian).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Dera la Xuancheng (Xuanzhou wakale, 宣州) ndi limodzi mwa madera akale kwambiri opangira tiyi ku China. Umboni woyamba wolembedwa wa tiyi wochokera ku Xuancheng uli m’nthawi ya Dong Jin (东晋, 317–420): mu ulamuliro wa Yuan-di (元帝, 317–322), Wen Qiao (温峤, Wēn Qiáo), yemwe anali ndi udindo ku Xuancheng, anapereka ku bwalo lachifumu “tiyi makilogalamu chikwi chimodzi ndi tiyi wotchedwa ming mazana atatu” (上表贡茶一千斤，供茗三百斤) — umenewu ndi umboni woyamba wa tiyi ngati mphatso ya mfumu m’mbiri ya China. Choncho, ulimi wa tiyi ku Xuanzhou uli ndi zaka zoposa 1700.

Malinga ndi “Xuancheng xian zhi” (《宣城县志》, “Mbiri ya Chigawo cha Xuancheng”), kumwera kwa mzindawu mtunda wa li zana pali phiri la Yangshan (阳山), ndipo kumwera kwake kuli Gaofengshan (高峰山), “phiri lomwe nsonga yake ili m’mitambo” (峰冠云表). Pamwamba pa phirili panali kachisi (庵) wofoleredwa ndi mabati achitsulo, kumene “anthu ankakhala pafupi ndi anyani” (人多杂猿猴以居). Pansi pake panali nyumba ya amonke ya Tǎquán’an (塔泉庵), “kumene kunkapangidwa tiyi wodziwika” (下有塔泉庵并产名茶). Dzina la “Tǎquán” (塔泉 — “kasupe wa pagoda”) limachokera ku nyumba ya amonkeyi ndi kasupe wa m’mapiri pafupi nayo. Kuchokera pamenepo pali ndime yolemekezeka: «塔泉尽头水，高峰云雾茶» — “Pamapeto a Tǎquán pali madzi, pa nsonga ya Gaofeng pali tiyi wamitambo.”

Malinga ndi nthano, ulemerero wa Tǎquán Yún Wù unafika pachimake mu nthawi ya Qing, mu ulamuliro wa Yongzheng (雍正, 1723–1735) ndipo makamaka Qianlong (乾隆, 1736–1795). Malinga ndi nthano ya komweko, mfumu Qianlong atamwa tiyi uyu, ananena kuti: «天生丽质难自弃，离鼻三尺奇香来» — “Kukongola kwachilengedwe sikungobisika — patali masentimita atatu kuchokera pamphuno fungo labwino limamveka kale.” M’zaka za Republic of China kupanga kunatsika ndipo tiyi anasowa kotheratu. Kuyambiranso kunayamba mu 1955. M’zaka za m’ma 1980, apulofesa a dipatimenti ya tiyi ku yunivesite yaulimi ya Anhui, Wang Zhenheng (王镇恒, Wáng Zhènhéng) ndi Fang Shihui (方世辉, Fāng Shìhuì) anachita ntchito yodziwika yobwezeretsa ndi kukonza luso. Mu 1982 Tǎquán Yún Wù analandira ulemu waukulu pampikisano wadziko lonse wa tiyi wodziwika. Mu 1986 — analandira dzina la “Chinthu Chabwino Kwambiri cha Unduna wa Zamalonda” (商业部优质产品). Mu 2002 — analandira satifiketi ya “Chakudya Chobiriwira” (绿色食品) kuchokera ku Center for the Development of Green Food Products ku China. Mu 2010 — mendulo ya golide pa chikondwerero cha 17 cha Shanghai International Tea Culture Festival m’gawo la “Tiyi Wodziwika wa China” (中国名茶).
Dzina: 塔泉 (Tǎquán) — “kasupe wa pagoda”, kuchokera ku dzina la nyumba ya amonke ya Tǎquán’an (塔泉庵) ndi kasupe wamapiri pafupi ndi mpanda wake. 云雾 (yún wù) — “mitambo ndi chifunga”, mawu oyenera a tiyi wamapamwamba amene amamera m’malo amitambo nthawi zonse. Dzina lina la mbiri yakale — Gāofēng Yún Wù (高峰云雾) — likutanthauza phiri la Gaofengshan (高峰山, “Nsonga Yaikulu”).
Tanthauzo la Chikhalidwe: Tǎquán Yún Wù ndi mbali ya chikhalidwe chachikulu cha tiyi cha Anhui, pafupi ndi Huangshan Maofeng, Lu’an Guapian ndi Taiping Houkui. Dera la Xuanzhou latchulidwa mu “Classic of Tea” ya Lu Yu: «宣城人秦精，常入武昌山采茗» — “Munthu wa Xuancheng, Qin Jing, nthawi zonse ankapita ku phiri la Wuchang kukathyola tiyi.” Umenewu ndi umboni woyambirira kwambiri wa kutola tiyi ku Anhui. Masiku ano, Tǎquán Yún Wù anali tiyi wa ofesi ya boma la China (国务院办公厅用茶) ndipo, malinga ndi magwero ena, ankagulitsidwa kunja ku nyumba yachifumu ya ku Britain. Chaka chilichonse m’tawuni ya Xikou pamachitika “Phwando la Tiyi Wamapamwamba la Kumwera kwa Anhui” (皖南高山茶叶节), pomwe Tǎquán Yún Wù wakhala ukupambana malo oyamba mobwerezabwereza.

3. Kufotokoza kwa Mbali ya Zomera ndi Zipangizo:

Mtundu: Camellia sinensis var. sinensis.
Mtundu / Cultivar: Mtundu waukulu — Xikou Liuye Zhong (溪口柳叶种, Xīkǒu Liǔyè Zhǒng — “tsamba la msondodzi lochokera ku Xikou”), mtundu wa komweko (群体种) wokhala ndi masamba opapatiza, otambasuka, okhala ndi ubweya wambiri wotuluka m’masamba ndi kuchuluka kwa zinthu zonunkhira. Uwu ndi mtundu wa masamba ang’onoang’ono wa nyengo yapakati, wosinthidwa kuti uzolowere kumapiri a kumwera chakumadzulo kwa Anhui kwa zaka mazana ambiri.
Kutola: Kumapeto kwa masika — nthawi zambiri pambuyo pa Qingming (清明) mpaka Guyu (谷雨, “Mvula ya Tirigu”), ndiko kuti, kuyambira koyambirira mpaka kumapeto kwa April. Chifukwa cha kutalika kwa minda (kupitirira 1000 m), kukula kumayamba mochedwa — mu March pa phiri la Gaofengshan nthawi zambiri kumakhala chipale chofewa.
Mulingo wa Kutola: Mphukira imodzi ndi masamba awiri atangoyamba kutuluka (一芽二叶初展). Kutalika kwa mphukira — pafupifupi 8 cm. Mphukira ziyenera kukhala zathunthu, zatsopano komanso zofanana. Pali dongosolo la “kusankha zinayi” (四选, sì xuǎn): kusankha munda, chitsamba, nthambi ndi mphukira; komanso “zoletsedwa zisanu ndi zitatu” (八不采, bā bù cǎi): osathyola mphukira zazing’ono kwambiri kapena zazikulu kwambiri, osathyola masamba opanda mphukira, osathyola mvula ikagwa, osathyola padzuwa la masana, ndi zina zotero.
Njira Yotola: “Kuthyola ndi kuchirikiza” kokha (提折采法, tízhé cǎifǎ) — mphukira imathyoledwa mwaulemu, osati kung’ambidwa ndi zikhadabo (njira ya “kuthyola ndi chikhadabo” ndi yoletsedwa, 指甲捏采). Zipangizo zimatengedwa m’madengu a nsungwi oyera, osapanikizidwa, osanyowetsedwa.

4. Terroir ndi Makhalidwe a Kulima:

Kutalika kwa Kulima: Malo oyambira kupanga — kumpoto chakumadzulo kwa phiri la Gaofengshan pamtunda wa pafupifupi 1155 m pamwamba pa nyanja. Apa ndi pamwamba kwambiri pa mapiri a m’malire a Xuanzhou, Ningguo (宁国) ndi Jingxian (泾县).
Malo: Mapiri — kupitiliza kwa nthambi za Huangshan (黄山余脉). Derali ndi “losanjikizana”: nsonga zimasinthanitsa ndi zigwa, mitsinje imadutsa m’mapiri otsetsereka. Minda ili m’chigawo chapamwamba cha nkhalango, pakati pa mitambo.
Nyengo: Chigawo chotentha chochepa. Kutentha kwapakati pachaka — 15,4 °C (kotsika kwambiri kojambulidwa — 13,7 °C, kotentha kwambiri — 40 °C). Mvula yapachaka — pafupifupi 1400 mm. Nthawi yopanda chisanu — masiku 229. Dzuwa lalifupi (mapiri amaphimba dzuwa) ndi chifunga chanthawi zonse cha m’mawa/madzulo — ndi zinthu zofunika kwambiri pa khalidwe.
Dothi: Lakuya, lotuluka bwino madzi, la acidity (pH ≈ 5,5). Mwala woyambira — mwala wamapiri wosweka wokhala ndi mchere wambiri.
Chilengedwe: Kuchuluka kwa nkhalango m’derali — kupitirira 87%. Minda ili m’malo achilengedwe a nkhalango za masamba akulu ndi za coniferous zokhala ndi mitundu yosiyanasiyana ya zamoyo. Kuwala kwabalalika (漫射光) kumakhala kochuluka kuposa kuwala kwadzuwa kwachindunji — izi zimachedwetsa kuwonongeka kwa L-theanine ndi kusonkhanitsa maamino acid, zomwe zimapatsa tiyi kukoma kwake kodziwika ndi kuzama.

5. Luso la Kupanga:

Tǎquán Yún Wù ndi woimira gulu la “tiyi apadera a hōngqīng” (特制烘青绿茶), kutanthauza kuti kukonza kumachitidwa ndi kukazinga, ndipo kuumitsa komaliza kumachitidwa ndi mpweya wotentha (mosiyana ndi tiyi wokazingidwa wokha wa chaoqing). Luso limaphatikizapo magawo asanu ndi atatu ndipo limakhazikitsidwa pa njira zachikhalidwe zomwe zinabwezeretsedwa ndi kukonzedwa m’zaka za m’ma 1980:

Kuthyola ndi Kuyala (鲜叶采摘·摊放, cǎizhāi · tānfàng): Pambuyo pothyola, mphukira zimayalidwa mosanjikiza pachoyala cha nsungwi m’chipinda choyera, chozizira, chopumira mphepo. Nthawi yoyala — maola 4–8 (osapitirira 10). Tsamba limataya kuwala kwake kwapamtunda, limakhala lofewa, chinyezi chimachepa mpaka 70–72%, fungo latsopano limatuluka — ichi ndi chizindikiro chokonzeka kukazinga.
Kukazinga / Shāqīng (杀青, shāqīng): Kumachitidwa mu wok lathyathyathya (平口锅) pa kutentha kwa khoma 110–200 °C (mfundo ya “choyamba pamwamba, kenako pansi”). Kuchuluka kwa tsamba — 220–250 g pakukazinga ndi manja. Mu mphindi 1–2 zoyamba — kusakaniza pang’ono kuti itenthe mwachangu; kenako — kuponyera pamwamba (高抛抖翻) kuti achotse chinyezi, fungo la udzu ndi kupewa kupsya. Pakatha mphindi ~5 tsamba limadetsedwa kukhala lobiriwira kwambiri, limakhala lofewa, fungo loyamba la tiyi limatuluka. Chinyezi — pafupifupi 60%. Kukazinga ndi makina n’kothekanso — muzochitika zonse mfundo yofunika ndi iyi: “kukazinga mokwanira, kukazinga mofanana, popanda matsinde ofiira ndi masamba ofiira, popanda m’mphepete wopsya” (杀透杀匀，无红梗红叶，无焦边爆点).
Kupiringiza ndi Kupanga Maonekedwe (揉捻·做形, róuniǎn · zuòxíng): Tsamba litazizira pambuyo pokazinga limapiringizidwa, kupanga tinthu tolimba, tating’ono. Mphamvu ya kukanikiza imatsimikiza kuchuluka kwa kakomedwe ka madzi amtsogolo. Tǎquán Yún Wù amapangidwa kukhala tinthu tolimba, topindika pang’ono ngati nsonga ya nsalu.
Kuumitsa Koyamba (初烘, chū hōng): Kuumitsa koyambirira pa chowumitsira pa kutentha kwapakatikati.
Kudikira / Kuziziritsa (摊凉, tānliáng): Kugawanso chinyezi chotsalira mkati mwa tsamba — gawo lofunika kwambiri kuti fungo likhale lofanana.
Kuumitsa Mobwereza (复烘, fù hōng): Kuumitsa komaliza mpaka chinyezi chokhazikika ≤ 7%. Apa ndipamene fungo la orchid (兰花香) limakhazikitsidwa — chizindikiro chodziwika cha Tǎquán Yún Wù.
Kusefa (干茶拣剔, gānchá jiǎntī): Kuchotsa pamanja tinthu tosakhala bwino, matsinde ouma ndi zosweka.
Kusanja ndi Kulongedza (分级包装, fēnjí bāozhuāng): Tiyi wokonzedwa amagawidwa m’magulu ndikulongedzedwa.

6. Makhalidwe a Kumva ndi Kununkhira:

Maonekedwe a tsamba louma: Tinthu tolimba, tating’ono, topindika pang’ono (条紧匀细), tonyama ndi tolemera (肥壮重实). Mtundu — wobiriwira kwambiri wokhala ndi kuwala kwamafuta (色绿油润). Ubweya woyera umaphimba pamwamba pake mochuluka, kupanga kuwala kwang’ono ngati siliva (白毫裹身).
Fungo la tsamba louma: Lopepuka ndi latsopano, lokhala ndi fungo lalikulu la maluwa a orchid (兰花香) ndi kamfungo kakang’ono ka mtedza wa chestnut.
Fungo la madzi otentha: Fungo la orchid loonekera bwino (兰花香气明显) — loyera, lapamwamba komanso lokhalitsa. Ichi ndi “chizindikiro” cha Tǎquán Yún Wù, chomwe chimamusiyanitsa ndi tiyi ambiri obiriwira a Anhui.
Kukoma: Kolemetsa ndi kokhala ngati mafuta (醇厚, chúnhòu), ndi kutsekemera kwakuya. Kutsekemera kotenga pakamwa — kwanthawi yaitali, ndi kubwerera kwa kutsekemera kowonekera (甘甜生津, gāntián shēngjīn) ndi kumva kwatsopano, komwe kumakhalabe m’kamwa kwa mphindi zingapo. Mawu oti «淡中有回味» (dàn zhōng yǒu huíwèi — “mu kupepuka kooneka — kuzama kwa kutsekemera kotenga pakamwa”) akulongosola molondola kalembedwe ka tiyi uyu.
Mtundu wa madzi: Woyera, wowala, kuchokera ku zobiriwira zofewa mpaka chikasu chobiriwira (清澈明丽). Kuyera kwa madzi — kwapamwamba.
Pansi pa tiyi (叶底, yèdǐ): Lobiriwira lofewa ndi kachikasu pang’ono (芽叶嫩黄绿), lofewa, losalala, ndi mphukira ndi masamba osamalidwa bwino.

7. Zophatikiza za Kuphatikizika kwa Thupi:

Ma Polyphenols (茶多酚): Kuchuluka — pafupifupi 27,15% ya kulemera kouma (malinga ndi kusanthula kwa zipangizo za dera lapakati la Tǎquán). Magawo aakulu — ma catechins (EGCG, EGC, ECG).
Ma Amino Acid (氨基酸): Kuchuluka kokwera — 4,18% ya kulemera kouma. Ichi ndi chiwerengero chokwera, chomwe chimapereka kutsekemera koonekera ndi kamfungo “umami”. L-theanine — ndi amino acid yayikulu kwambiri.
Ma Alkaloids: Caffeine (咖啡碱) — ~2,5–4%. Theobromine ndi theophylline — mu mitsinje yochepa.
Zinthu Zosungunuka m’Madzi (水浸出物): Kuchuluka kokwera — kupitirira avareji ya tiyi obiriwira a Anhui, zomwe zikufotokozera kuchuluka ndi “thupi” la madzi.
Mavitamini: C (ascorbic acid — imasungidwa bwino chifukwa cha luso la hōngqīng losavuta), B₁, B₂, E, K.
Mchere: Potaziyamu, manganese, zinki, fluoride, phosphorous.
Mafuta Ofunika ndi Zinthu Zowuluka: Linalool, linalool oxide, nerolidol, geraniol, indole — zimapanga fungo la orchid lovuta. Methyl salicylate — imayankha fungo latsopano “lobiriwira”.
Chodziwika: Chiŵerengero cha ma polyphenols ndi ma amino acid (27,15 : 4,18 ≈ 6,5 : 1) chili m’dera loyenera kwa tiyi apamwamba obiriwira: ma polyphenol okwanira kuti akhale ndi “thupi”, koma ma amino acid amachepetsa kuwawa ndikuwonjezera kutsekemera.

8. Ubwino Wathanzi:

Chitetezo cha Antioxidant: Kuchuluka kwakukulu kwa ma catechins (makamaka EGCG) kumapereka mphamvu yaikulu yochepetsera ma radicals aulere, zomwe zimachedwetsa kukalamba kwa maselo.
Kutonthoza ndi Kukhazikika maganizo: Kulumikizana kwakale kwa “caffeine + L-theanine” kumapereka kukweza kwabwino kwa chidwi popanda kukwiyitsa — koyenera kwambiri kumwa m’mawa kapena pantchito.
Dongosolo la Mtima ndi Mitsempha: Ma polyphenols amathandizira kusunga kusinthasintha kwa makoma a mitsempha ndi kukhazikitsa mulingo wa cholesterol.
Kugaya chakudya: Tiyi wobiriwira amalimbikitsa kutulutsa madzi a m’mimba ndi kuyenda kwa matumbo. Tǎquán Yún Wù ndi thupi lake lolimba ndi mnzake wabwino pakumwa pambuyo pa nkhomaliro.
Chitetezo cha mthupi: Vitamini C ndi ma polyphenols amathandizira ntchito za chitetezo cha thupi.
Ntchito za ubongo: L-theanine imalimbikitsa kupanga mafunde a alpha mu ubongo, kukonza mkhalidwe wa kukhazikika maganizo komanso kuganiza mwanzeru.
Mkamwa: Fluoride ndi ma catechins amaletsa kukula kwa mabakiteriya oyambitsa matenda, kumachepetsa chiwopsezo cha mano ndi kutsitsimutsa mpweya.
Chofunika: Anthu omwe ali ndi mimba yovuta sayenera kumwa tiyi uyu pa njala chifukwa cha kuchuluka kwa ma polyphenols. Ndi bwino — pakatha mphindi 30–60 mutatha kudya.

9. Kuphika Madzi:

Kutentha kwa Madzi: 90–95 °C — kotentha kwambiri kuposa momwe amachitira ndi tiyi ambiri obiriwira osalimba. Tsamba lolimba la Tǎquán Yún Wù limafunikira kutentha kwakukulu kuti fungo ndi kukoma zituluke bwino.
Kuchuluka kwa Tiyi: 3–4 g pa 200 ml (kapu) kapena 5 g pa gaiwan 150 ml.
Ziwiya: Kapu yagalasi yoyera yokhala ndi makoma owongoka — ndi yovomerezeka kuti muwone bwino tinthu ta tiyi. Njira ya “kuthira pamwamba” (上投法, shàngtóu fǎ): choyamba thira madzi otentha, kenaka ikani tinthu ta tiyi mosamala — timadzika pang’onopang’ono, kutsekula pamene tikuyenda. M’pamenenso gaiwan ya porcelain kapena ketulo yagalasi.
Ndondomeko:
1. Tenthetsani chiwiya ndi madzi otentha, khuthulani.
2. Thirani madzi a 90–95 °C pa 2/3 ya mulingo wa kapu.
3. Ikani tsamba louma mosamala m’madzi.
4. Kuphikidwa koyamba — mphindi 1,5–2 (kapu). Pumirani fungo: mafungo a orchid ayenera kutuluka kale ndi kuthira koyamba.
5. Mwani, kusiya pafupifupi chakudya chimodzi mwa magawo atatu a madzi mu kapu musanawonjezere.
6. Kuchuluka kwa zowonjezera — 2–3 (kapu) kapena 4–6 zothira (gaiwan, mphindi 30–60 iliyonse ndikuwonjezera nthawi).

10. Kusunga:

Chotengera: Chotsekedwa bwino, chosawonekera — zitini zachitsulo kapena matumba a foil a vacuum.
Kutentha: Mufiriji 0–5 °C mutatseka mwamphamvu. Musanatsegule phukusi — bweretsani ku kutentha kwa chipinda kuti mupewe madzi.
Kuwala ndi chinyezi: Adani aakulu. Sungirani kutali ndi zonunkhira za khitchini, mafuta onunkhira, mankhwala.
Nthawi: Miyezi 6–12 kuti mukoma bwino. Tiyi obiriwira a hōngqīng amakhala okhazikika pang’ono kuposa a chaoqing powasunga, koma mfundo ya “kumwa ali achichepere” ikugwira ntchito mokwanira.

11. Mtengo ndi Zabodza:

Gulu la Mtengo: Pakati ndi pakati-pamwamba pakati pa tiyi obiriwira a Anhui. Tiyi wochokera kudera lapakati (mudzi wa Tǎquán, kutalika ~1155 m) ndi wokwera mtengo kwambiri kuposa wopangidwa m’madera oyandikana nawo a zigwa. Tǎquán Yún Wù amakhala pamtundu wa “tiyi wa odziwa” — wosadziwika bwino ndi anthu ambiri kuposa Huangshan Maofeng, koma wolemekezeka ndi akatswiri chifukwa cha khalidwe lakuya.
Momwe Mungapewere Zabodza:
- Gulani kuchokera kwa opanga a ku Xikou (溪口镇) omwe ali ndi chitsimikizo cha chiyambi. Satifiketi ya “chakudya chobiriwira” (绿色食品) ndi chitsimikizo chowonjezera.
- Onani maonekedwe: Tǎquán Yún Wù weniweni ndi tinthu tolimba, tating’ono ndi kuwala kwamafuta ndi ubweya woyera wochuluka. Tsamba lotayirira, losawala ndi chizindikiro chakusintha.
- Fungo: Kamvekedwe ka orchid kuyenera kukhala kachilengedwe, popanda kukakamiza ndi kutsekemera kwa “caramel”.
- Madzi: oyera, obiriwira ofewa. Kukhala ndi mitambo kapena mtundu wa bulauni ndi chenjezo.
- Kukoma: Kumwa koyamba kungaoneke ngati kopepuka, koma kutsekemera kotenga pakamwa kuyenera kukhala kwakuya ndi kwautali (淡中有回味). Kupanda kutsekemera kotenga pakamwa kumaulula chabodza.

12. Mfundo Zosangalatsa:

Dera la kupanga lili pamalire a zigawo zitatu — Xuanzhou, Ningguo ndi Jingxian — ndipo ndi kupitiliza kwa mapiri a Huangshan (黄山余脉). Kunena zoona, Tǎquán Yún Wù ndi “mng’ono” wa tiyi odziwika a Huangshan, omwe amamera pamapangidwe amiyala omwewo.
Nyumba ya amonke ya Tǎquán’an (塔泉庵), yomwe inapatsa tiyi dzina lake, inali pa phiri la Gaofengshan. Malinga ndi “Xuancheng xian zhi”, denga lake linali lofoleredwa ndi mabati achitsulo (铁瓦), ndipo okhalamo “ankakhala pafupi ndi anyani” — chithunzi chomwe chikugwirizana ndi nthano ya “tiyi wotoledwa ndi anyani” (猴采茶), yomwe imapezeka m’madera ena amapiri a Anhui.
Atatayika m’zaka za Republic of China, tiyi anaukitsidwa mu 1955, ndipo kukonza kwaukadaulo kunachitidwa ndi apulofesa Wang Zhenheng ndi Fang Shihui ochokera ku yunivesite yaulimi ya Anhui m’zaka za m’ma 1980 — nkhani yosowa, pamene sayansi ya ku yunivesite inaukitsa tiyi wa mbiri yakale.
Tǎquán Yún Wù kwakanthawi ankatumizidwa ngati “tiyi wa ofesi ya boma la China” (国务院办公厅用茶), ndipo magulu ena ankagulitsidwa kunja ku nyumba yachifumu ya Britain (出口英国皇室).
“Phwando la Tiyi Wamapamwamba” la pachaka (皖南高山茶叶节) ku Xikou ndi limodzi mwa zochitika zazikulu za tiyi kumwera kwa Anhui. Tǎquán Yún Wù wapambana mobwerezabwereza m’mipikisano ya phwandoli, kutenga malo oyamba kwa zaka zitatu zotsatizana.

13. Kufanizitsa ndi Tiyi Ena Obiriwira:

Huangshan Maofeng (黄山毛峰, Huángshān Máofēng): Tiyi wodziwika kwambiri wa Anhui obiriwira. Maofeng ndi hōngqīng, monga Tǎquán Yún Wù, koma amachokera ku zipangizo zosakhwima (mphukira + tsamba loyamba), ndi mawonekedwe opindika a “lirime la mbalame” ndi funga lotsekemera losalimba. Tǎquán Yún Wù ndi wolimba komanso “wokhala ndi mphamvu”, wokhala ndi fungo la orchid lowonekera kwambiri ndi kutsekemera kotenga pakamwa kwakuya. Maofeng ndi silika, Tǎquán ndi velvet.
Jingxian Lanxiang (泾县兰香, Jīngxiàn Lánxiāng): Tiyi wobiriwira wochokera kudera loyandikana nalo la Jingxian — winanso woimira gulu la “orchid”. Lanxiang ndi wowonda komanso wotambasuka m’mawonekedwe, wokhala ndi fungo loyera lamaluwa. Tǎquán Yún Wù ndi wophatikizika, wolemera, wokhala ndi thupi lokwanira.
Lushan Yun Wu (庐山云雾, Lúshān Yún Wù): Tiyi wa “mitambo” wa Jiangxi kuchokera m’gulu la khumi. Tsamba lalikulu, tinthu ta tiyi ta makoma akuda, kuwawa kowonekera. Tǎquán Yún Wù ndi wokongola komanso wonunkhira, wokhala ndi kulumikizana kwabwino kwa kutsekemera ndi kuwawa.
Jingting Lü Xue (敬亭绿雪, Jìngtíng Lǜ Xuě): Tiyi winanso wa mbiri yakale obiriwira wochokera ku Xuancheng, kuchokera ku phiri la Jingtingshan. Amasiyana ndi zotsatira za “chipale chofewa” — ubweya woyera, ukusiyana ndi tinthu ta tiyi pakuwira, umadzika pang’onopang’ono ngati zidutswa za chipale chofewa. Kalembedwe — kopepuka komanso kosinkhasinkha. Tǎquán Yún Wù ndi wolimba, “wolemera” komanso wodzaza.

Pomaliza:

Tǎquán Yún Wù ndi tiyi yemwe ali ndi tsogolo. Wobadwira pamwamba pa mitambo, wolemekezeka (malinga ndi nthano) ndi mfumu Qianlong mwini, wotayika mu mikuntho ya zaka za zana la 20 ndi kuukitsidwa ndi khama la asayansi — amanyamula “kuzama kotenga pakamwa kwa kupepuka kooneka” kumene kumasiyanitsa tiyi aakulu a Anhui. Fungo lake la orchid, thupi lolimba lamafuta ndi kutsekemera kwake kwautali komwe kumakula kumamupanga kukhala chowumbulidwa kwa iwo omwe akudziwa kale Maofeng ndi Houkui ndipo akufuna china chatsopano, koma choyenera. Muwireni ndi madzi otentha — 90–95 °C, mosiyana ndi chizolowezi chopulumutsa tsamba lobiriwira — ndipo adzayankha ndi kukwanira komwe simungayembekezere kuchokera ku mtambo.