Tiyi Wachikasu wa Tiāntái

Tiāntái Huángchá ndi imodzi mwa tiyi yodabwitsa kwambiri ya ku China yamakono: masamba ake ndi a chikasu cha golide mwachilengedwe, osati chifukwa cha ndondomeko yake. Uwu si tiyi wa chikasu wakale wa ndondomeko ya mèn huáng (悶黄), koma ndi omwe amatchedwa “tiyi wa mtundu wa chikasu” (品种黄茶, pǐnzhǒng huángchá) — tiyi yochokera ku mtundu wina wapadera wosinthika wachilengedwe wokhala ndi utoto wachikasu, wopangidwa mogwirizana ndi luso la tiyi yobiriwira. Chizindikiro chake chachikulu ndi chiphunzitso cha “zobiriwira zitatu zolowetsedwa ndi zachikasu zitatu” (三绿透三黄, sān lǜ tòu sān huáng): masamba owuma, mtambo, ndi pansi pa chikho zimagwirizanitsa utoto wobiriwira ndi wagolide. Tiyi iyi idabadwa pa Phiri Lopatulika la Tiāntái — malo oyambira a ulimi wa tiyi ku China, kumene, malinga ndi nthano, mbewu za tiyi zinafalikira ku Japan, Korea, ndi kumadera ena a China.

1. Gulu ndi Chiyambi:

• Mtundu: Mwachidule — tiyi yobiriwira (yosafulumira), yopangidwa kuchokera ku mtundu wa masamba achikasu. Dzina lamalonda la “huáng chá” (黄茶, “tiyi yachikasu”) silikutanthauza mtundu wa ndondomeko, koma mtundu wachilengedwe wa zinthu zogwiritsidwa ntchito. Ndikofunika kusakaniza ndi tiyi za chikasu zakale (monga Jūnshān Yínzhēn, Méngdǐng Huáng Yá, ndi zina), zomwe mu ndondomeko yake mumakhala gawo lofunikira la “kuwotchera” (闷黄, mèn huáng). Tiāntái Huángchá amapangidwa popanda gawoli — motsatira ndondomeko ya “kuyala → kusinthira → kuumba → kuumitsa,” yomwe imadziwika ndi tiyi yobiriwira. Kuchuluka kwa kusintha kwa michere n’kochepa kwambiri (pansi pa 5%).

• Gulu: Tiyi ya dera lokhala ndi chitetezo cha chiyambi. Chizindikiro cha National Geographical Indication (国家地理标志证明商标, Guójiā dìlǐ biāozhì zhèngmíng shāngbiāo). M’gulu la gulu loyamba la “zokumbukira zapadera za Zhejiang” (浙江特色伴手礼). Mu 2022, mtundu wa Zhōnghuáng 1 (中黄1号) unalandira chitsimikizo cha National Agricultural Standardization Demonstration Zone.

• Chiyambi: China, chigawo cha Zhejiang (浙江省, Zhèjiāng Shěng), mzinda wa Táizhōu (台州市, Táizhōu Shì), dera la Tiāntái (天台县, Tiāntái Xiàn).

• Malo a maiko: 29°05′ N, 121°01′ E (pakati pa dera la Tiāntái).

2. Mbiri ndi Kufunika Kwake Pachikhalidwe:

• Mbiri: Mbiri ya tiyi pa Phiri la Tiāntái (天台山, Tiāntái Shān) ndi yoposa zaka 1,800 ndipo imagwirizana kwambiri ndi miyambo ya zipembedzo. Kumapeto kwa nthawi ya Eastern Han, wolemekezeka wa Chitao Gě Xuán (葛玄, Gě Xuán, 164–244) anakhazikitsa munda wa tiyi pafupi ndi phanga la Guīyún-dòng (归云洞) pamwamba pa nsonga ya Huádǐng (华顶, Huádǐng), ndipo malinga ndi ofufuza ambiri, anapanga imodzi mwa malo oyamba opangira tiyi mwa dongosolo ku China. Mpaka lero, m’mphepete mwa National Forest Park ya Huádǐng kuli “Munda wa Tiyi wa Gě Xiān” (葛仙茗圃, Gě Xiān Míng Pǔ) — chizindikiro cha ulimi wakale kwambiri wa tiyi. Mu nthawi ya Southern and Northern Dynasties, wolemba ndakatulo Xiè Língyùn (谢灵运, Xiè Língyùn) ananyamula mbewu za tiyi za Tiāntái kupita ku kachisi wa Língyǐn-sì (灵隐寺) ku Hángzhōu, kumene, malinga ndi Sū Shì (苏轼, Sū Shì), kunachitika chiyambi cha Lóngjǐng wotchuka. Izi zatsimikizidwa ndi “General History of Tea” (《茶业通史》, Cháyè Tōngshǐ): “Tiyi inayenda kuchokera ku Tiāntái kupita ku Qīngyuān ndipo kenako ku Fujian.”

  Kutsogola kwa Tiāntái padziko lonse lapansi n’kochititsa chidwi mofananamo. Mu 805, wansembe wa ku Japan Saichō (最澄, Saichō) anabweretsa mbewu za tiyi za Tiāntái ku Japan ndikuzidzala pansi pa Phiri la Hiei (比叡山) — munda umenewu umadziwika kuti ndi munda wakale kwambiri wa tiyi ku Japan. Mu nthawi ya Tang, mthenga wa ku Korea Kīm Dàryŏn (金大廉, Jīn Dàlián) analandira mphatso ya mbewu za tiyi za Tiāntái ndikuzidzala pa Phiri la Jirisan — umu ndi momwe ulimi wa tiyi unayambira ku Korea. Mu nthawi ya Song, wansembe wa Zen-Buddhist Eisai (荣西, Yōsai/Eisai) ananyamula mbewu za Tiāntái ndipo pambuyo pake analemba buku la “Kissa Yōjōki” (《吃茶养生记》, Kissa Yōjōki) lonena za ubwino wa kumwa tiyi kwa thanzi, lomwe linayambitsa chikhalidwe cha tiyi ku Japan.

  Komabe, mbiri ya Tiāntái Huángchá yomwe — tiyi yochokera ku mtundu wa masamba achikasu — inayamba pambuyo pake. Mu 1998 m’nkhalango za tchire za tiyi za dera la Tiāntái kunapezeka kusintha kwachilengedwe kwachikasu — tchire zokhala ndi mphukira zowala zachikasu. Ntchito yosankha inachitika mogwirizana ndi Tea Research Institute wa Chinese Academy of Agricultural Sciences (TRICAAS) (中国农业科学院茶叶研究所), kampani ya “Tiāntái Jiǔzhē” (天台九遮茶叶公司) ndi Tiāntái Forestry Technology Extension Station (天台县林业特产技术推广站). Kupyolera mu pulogalamu ya zaka 15 (kuwunika payekha, kufalitsa ndi clonal, kuyesa mitundu) kunapangidwa mtundu womwe poyamba unatchedwa “Tiāntái Huáng” (天台黄). Mu 2013 unavomerezedwa ndi Zhejiang Provincial Forest Species Certification Committee kukhala mtundu watsopano. Mu 2017 unalandira chitsimikizo chathunthu pansi pa dzina lovomerezeka “Zhōnghuáng 1” (中黄1号, Zhōnghuáng 1 Hào). Mu 2019, Tiāntái Huángchá anawonetsedwa pa International Horticultural Exhibition ku Beijing (北京世界园艺博览会). Pakadali pano, mtundu umenewu wafalikira ku mahekitala opitirira 100,000 mū (~6,667 ha) ku China konse — ku Zhejiang, Sichuan, Guizhou ndi madera ena.

• Dzina:

  • “Tiāntái” (天台) — dzina la dera ndi phiri lopatulika, kutanthauza “Terrace Yakumwamba / Malo Akumwamba.” Phiri la Tiāntái ndi limodzi mwa mapiri khumi akulu a China, malo obadwira sukulu ya Buddhist ya Tiāntái-zōng (天台宗) ndi sukulu ya Taoist ya Nánzōng (南宗).
  • “Huáng” (黄) — “chikasu.” Ikuwonetsa mtundu wachilengedwe wa mphukira zazing’ono za mtundu umeneu, osati mtundu wa ndondomeko.
  • “Chá” (茶) — “tiyi.” Chifukwa chake, dzina lonse limatanthauza “Tiyi Yachikasu ya [Phiri la] Tiāntái” — ndi kutsindika pa mtundu wapadera wachilengedwe wa zinthu zogwiritsidwa ntchito.

• Kufunika kwake pachikhalidwe: Tiāntái Huángchá yakhala chizindikiro chamakono cha ulimi wa tiyi wa Tiāntái ndi chizindikiro cha kutsitsimutsa kwa miyambo ya tiyi ya derali. Dera la Tiāntái lili ndi 10.3 miyandu mū (pafupifupi mahekitala 687) a minda ya tiyi yapamwamba ndipo lapanga dongosolo la mitundu inayi ya zokolola: tiyi yobiriwira, yachikasu, yofiira ndi yoyera. Tiāntái Huángchá ili ndi malo apadera pakati paizo — chimake cha mzere wa “chikasu,” wogwirizana kwambiri ndi cholowa chakale cha tiyi cha Gě Xuán ndi chiphunzitso cha Buddhist cha “chá chán yī wèi” (茶禅一味, tiyi ndi chan zili ndi kukoma kumodzi), chomwe chinabadwa ndendende pano.

3. Kufotokozera kwa Botanical ndi Zinthu Zogwiritsidwa Ntchito:

• Mtundu: Camellia sinensis var. sinensis.

• Mtundu / Cultivar: Zhōnghuáng 1 (中黄1号, Zhōnghuáng 1 Hào), yomwe poyamba inkadziwika kuti “Tiāntái Huáng” (天台黄). Ndi kusintha kwachilengedwe kwa chikasu (choperewera kwa chlorophyll) kochokera ku gulu la tchire za tiyi la dera la Tiāntái. Chikhalidwe chofunikira cha botanical ndi utoto wachikasu wowoneka bwino wa mphukira zazing’ono: mphukira zatsopano za masika ndi za utoto wachikasu wa gansi (鹅黄色, é huáng sè), za chilimwe ndi dzinja — za wotumbuluka. Masamba okhwima mkati ndi pansi pa denga lake — wobiriwira. Ngakhale zomera za cuttings za chaka chimodzi zimasunga utoto wachikasu. Trichomes (katsitsi) pamphukira ndi zochepa. Kuchulukana kwa masamba ndi kwakukulu, kuthekera kwa kusunga chifewero (持嫩性, chí nèn xìng) ndi kwabwino. Mosiyana ndi mitundu ina yosinthika yachikasu ndi yoyera, Zhōnghuáng 1 ili ndi kulimba kowonjezeka kwa kuzizira ndi chilala, kofanana ndi mitundu yodziwika bwino ya masamba obiriwira, zomwe zikufotokoza kufalikira kwake kwakukulu.

• Kukolola: Makamaka mu masika (March — April), pamene utoto wachikasu uli wochuluka. Kwa mbale zapamwamba — kukolola koyambirira kwa masika (Qīngmíng isanafike, 清明, kumayambiriro kwa April). Kukolola kwa chilimwe ndi dzinja kumatheka, koma utoto wa mphukira ndi wotumbuluka, ndipo mbiri ya amino acid imakhala yochepa.

• Mulingo wa kukolola: Malinga ndi mulingo wa T/ZNZ 055-2021 (“Tiāntái Huáng Chá”): gulu lapamwamba (特级) — makamaka khola limodzi ndi tsamba limodzi, kumaloledwa kufalikira kwa tsamba lachiwiri mpaka 30%; kutalika kwa mphukira osapitirira 3.5 cm. Zinthu zogwiritsidwa ntchito ziyenera kukhala zonse, zatsopano, zofanana.

• Zofunikira pa zinthu zogwiritsidwa ntchito: Mphukira zongokololedwa zimabweretsedwa ku fakitale m’mabasiketi ansungwi ndi kuwonongeka kochepa kwamakina. Siziloledwa kutenthedwa kapena kufota panjira. Zinthu zogwiritsidwa ntchito zomwe zili pansi pa gulu loyamba kapena zokhala ndi zizindikiro za kuwonongeka sizigwiritsidwa ntchito kupanga Tiāntái Huángchá.

4. Malo Obadwira ndi Makhalidwe a Kulimira:

• Dera: Dera la Tiāntái lili kum’mawa kwa chigawo cha Zhejiang, pamphambano ya mizinda inayi — Táizhōu, Níngbō, Shàoxīng ndi Jīnhuá. Kapangidwe ka malo ndi “mapiri asanu ndi atatu, theka la madzi, theka la munda” (八山半水分半田): 81% ya dera ndi mapiri otsika ndi zitunda, 19% — zigwa za mitsinje ndi mabwalo. Mapiri a Tiāntái — ndi amodzi mwa mapiri akulu a Zhejiang, akuyenda kumwera chakumadzulo kumpoto chakum’mawa; nsonga yaitali ndi Huádǐng (华顶山, 1,098–1,138 m, malinga ndi magwero osiyanasiyana). Chigwa chapakati cha mtsinje wa Shǐfēng-xī (始丰溪) chili pautali wa 50–250 m.

• Utawo wa kumera: Minda ya tiyi imakhala pautali wa 100 mpaka 600 m pamwamba pa nyanja. Zinthu zogwiritsidwa ntchito zamtengo wapatali kwambiri zimachokera ku minda pautali wa 300–600 m, kumene kumakhala “khalidwe la mapiri”: chifunga pafupipafupi, kusiyana kwakukulu kwa kutentha usana ndi usiku, ndi kuwala kwambiri.

• Nyengo: Nyengo ya m’chigawo chapakatikati ya subtropical monsoon, yokhala ndi mawonekedwe a chigwa. Nyengo zinayi zomveka. Kutentha kwapakati pachaka 16.5–17.1°C. Mvula yapakati pachaka — pafupifupi 1,350 mm, ndi gawo lalikulu mu nyengo ya méiyǔ (梅雨, nyengo ya mvula ya ma plums, April — June) ndi mvula ya mphepo yamkuntho (July — October). Chinyezi chapakati pachaka — 80%. Chiwerengero chapakati pachaka cha masiku a chifunga — 19, zomwe zimapanga kuwala kofunikira kwa tiyi. Kuwala kwa dzuwa — pafupifupi maola 1,875 pachaka. Nthawi yopanda chisanu — pafupifupi masiku 232.

• Mitundu ya dothi: Mitundu yofiira (红壤, hóng rǎng) ndi yofiira-yachikasu (黄红壤) pa mapewa a mapiri ndi malo otsika, mitundu yachikasu (黄壤, huáng rǎng) — pakatikati pa mapiri. Mayankho a asidi (pH 4.5–6.5), kutsika bwino kwa madzi, kukhala ndi organic wochuluka. Miyala yoyambira — makamaka ya volcanic ya Mesozoic (Jurassic ndi Cretaceous), yomwe imapereka mitundu yosiyanasiyana ya mchere.

• Ulimi: Malinga ndi mulingo, poyambitsa minda ya Tiāntái Huángchá amasankha malo okhala ndi tsinde lofika 25°, kuya kwa dothi kosachepera 50 cm. Kuthirira koziziritsa kumalimbikitsidwa — 20–30% (mizere ya nkhalango kumbali yamphepo). Kufunafuna ulimi wathanzi: feteleza za organic, kupalira ndi manja, kuwongolera tizilombo ndi njira za biological. Zokolola ziyenera kukwaniritsa miyezo ya “Zakudya Zobiriwira” (绿色食品, NY/T 391).

5. Luso la Kupanga:

Luso la Tiāntái Huángchá ndi losiyana kwambiri ndi luso la tiyi za chikasu zakale (monga Jūnshān Yínzhēn, Huò Shān Huáng Yá, ndi zina): mmenemo mulibe gawo la mèn huáng (闷黄, “kuwotchera”), lomwe ndi lofunikira pa gulu la tiyi yachikasu malinga ndi kayendetsedwe ka mitundu isanu ndi umodzi. Mtundu wachikasu wa tiyi umapezeka kokha kudzera mu utoto wachilengedwe wa mtundu wa Zhōnghuáng 1. Kupanga kumayendetsedwa ndi cholinga chofuna kusunga chifewero, kuchuluka kwa amino acid, ndi fungo lodziwika bwino la mtedza wa chestnut.

• Kuyala / Tānqīng (摊青 — tānqīng): Mphukira zongokololedwa zimayalidwa mofanana m’chipinda choyera chopitilira mpweya m’gulu losapitirira 3 cm. Nthawi — kuyambira 4 mpaka 12 maola (osapitirira 20). Cholinga — kuyanjanitsa chinyezi, kuyamba kutaya fungo la udzu, ndikukonzekera kusinthira. Nthawi ndi nthawi, masamba amagwedezeka mochenjera kuti afote mofanana.

• Kusintha zobiriwira / Shāqīng (杀青 — shāqīng): Gawo lofunikira: kukonza kutentha kwambiri pofuna kulepheretsa ma enzyme (oxidases), kuletsa kusintha kwa michere ndikupanga maziko a fungo. Kutentha — kwakukulu, kukonza mwachangu. Cholinga — kuwononga ntchito ya ma enzyme, pamene kusunga utoto wowala wachikasu ndi kapangidwe kofewa.

• Kuumba / Zuòxíng (做形 — zuòxíng): Masamba otentha amawumbidwa mawonekedwe ake — makamaka athyathyathya kapena opiringizika pang’ono, kuwonetsa kukhazikika ndi kufanana kwa mphukira. Panthawi yomweyi, kumatuluka pang’ono madzi a m’maselo, kumawonjezera mphamvu ya kukoma.

• Kuumitsa / Hōnggān (烘干 — hōnggān): Gawo lomaliza — ndi kufikitsa chinyezi pamlingo woyenera (≤6.0% malinga ndi mulingo). Kutentha kumakhala kochepa, kuumitsa kofewa, kuti kusunge fungo lofewa ndipo lisawononge fungo la mtedza wa chestnut. Pa gawoli pamapangidwa fungo lodziwika bwino la lì xiāng (栗香, lì xiāng) — fungo la chestnut wokazingidwa.

6. Makhalidwe a Organoleptic:

• Maonekedwe a masamba owuma: Mphukira zokhazikika, zokonzedwa bwino zokhala ndi utoto wowoneka bwino wa golide-wachikasu, wosakanizidwa ndi utoto wobiriwira. Masamba ndi osalala, ofanana kukula, onyezimira pang’ono. Tsitsi laling’ono nlosafunika. Gulu lapamwamba (特级) — makamaka masamba athunthu, osatseguka okhala ndi tsamba limodzi.

• Fungo la masamba owuma: Latsopano, loyera, ndi fungo lomveka bwino la chestnut wokazingidwa (熟板栗香, shú bǎnlì xiāng) — chizindikiro cha tiyi iyi. Pakhoza kukhalanso fungo la maluwa pang’ono pambali.

• Fungo la mtambo: Wapamwamba, owala ndi wokhalitsa. Kuthamangitsa kwake ndi fungo lofewa la chestnut, lowonjezedwa ndi fungo la maluwa ndi uchi. Fungo limakhala lokhalitsa ndipo limasungidwa m’chikho chopanda kanthu (盖香, gàixiāng). Malinga ndi oyesa katswiri, lì xiāng (fungo la chestnut) kwa Tiāntái Huángchá ndi lofanana ndi “fungo la orchid” kwa Tiě Guānyīn — chizindikiro chachikulu cha khalidwe.

• Kukoma: Kwatsopano (鲜爽, xiānshuǎng), kofewa (醇和, chúnhé), ndi mwamphamvu komanso wodzaza. Kukoma koyamba kofewa kumatembenuka mwachangu kukhala kukoma kwautali kofanana — huígān (回甘, huígān). Kuwawa ndi kukhwinyata kulibe, zomwe zimachitika chifukwa cha kuchuluka kwa amino acid ndi kuchepa kwa polyphenols. Chiŵerengero cha phenol-amino acid (酚氨比, fēn’ān bǐ) n’chabe 2.3 — ichi ndi chiwerengero chochepa kwambiri, chosonyeza “chifewero” ndi “kutsopano” kwa kukoma.

• Mtundu wa mtambo: Wobiriwira wofewa, wowoneka bwino, ndi wonyezimira wagolide-wachikasu (嫩绿清澈, nènlǜ qīngchè). Mukamathira mobwerezabwereza, umasintha kukhala wobiriwira-wachikasu wotentha.

• Pansi pa tiyi (masamba ophikidwa): Masamba amafutukuka mokwanira, kuwonetsa mphukira zathunthu, zofewa za mtundu wowala wachikasu (嫩黄鲜亮, nèn huáng xiān liàng). Kufanana ndi kutsopano kwa pansi pa tiyi ndi chizindikiro chofunikira cha khalidwe.

• Makhalidwe onse: “Zobiriwira zitatu zolowetsedwa ndi zachikasu zitatu” (三绿透三黄) — masamba owuma ndi obiriwira okhala ndi mtundu wagolide; mtambo ndi wobiriwira wokhala ndi mtundu wachikasu; pansi pa tiyi ndi wobiriwira wokhala ndi mtundu wachikasu wambiri.

7. Kapangidwe ka Chemical:

Mbiri ya biochemical ya Tiāntái Huángchá ndi yapadera ndipo imachokera ku makhalidwe a jini a mtundu wa Zhōnghuáng 1. Zambiri zinapezeka pa nthawi ya kuyesa kwa mtundu ndi Tea Research Institute la CAAS (TRICAAS) ndipo zinatsimikizidwa ndi Tea Quality Supervision and Inspection Center la Ministry of Agriculture ya PRC.

• Amino acid (氨基酸, ānjīsuān): Kuchuluka kwake — 7.1% ya kulemera kowuma (kukolola kwa masika, mulingo wa “khola ndi masamba awiri”). Ichi ndi chowonjezeka ka 4–5 kuposa tiyi za zobiriwira za m’derali (zomwe zimakhala 1.5–3.0%). Kuthamangitsa kwake ndi L-theanine (L-茶氨酸, L-chá ānjīsuān) — amino acid yomwe imapereka kukoma kotsekemera, “kutsopano” (鲜, xiān) kwakukulu, ndi kutonthoza kofewa. Kuchuluka kwapadera kwa amino acid ndi chikhalidwe chachikulu cha biochemical cha tiyi iyi.

• Polyphenols (茶多酚, chá duōfēn): Kuchuluka kwake — 13.3%, chomwe nchochepa kuposa tiyi za zobiriwira zambiri (18–30%). Zigawo zazikulu — catechins: epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epicatechin (EC). Kuchepa kwa polyphenols kukufotokoza kufewa kwa kukoma ndi kusowa kwa kuwawa ndi kukhwinyata.

• Chiŵerengero cha phenol-amino acid (酚氨比, fēn’ān bǐ): 2.3 — chiwerengero chochepa kwambiri. Poyerekeza: mtundu wa Fúdǐng Dà Bái — pafupifupi 3.7, Huáng Jīn Yá — pafupifupi 2.7. Chiwerengero chochepa chimatanthauza kulamulira kwakukulu kwa “kutsopano” ndi “kutsekemera” kuposa kuwawa.

• Alkaloids: Caffeine (咖啡碱, kāfēi jiǎn) — 3.3%, theobromine, theophylline. Mlingo wa caffeine ndi wamba kwa Camellia sinensis var. sinensis.

• Kutuluka m’madzi (水浸出物, shuǐ jìnchū wù): 43.3% — chiwerengero chachikulu, chosonyeza kukhuthala ndi kuchuluka kwa mtambo.

• Mautoto: Kuchuluka kwa carotenoids — lutein (叶黄素, yè huángsù), cryptoxanthin (隐黄素), β-carotene. Awa ndi omwe amapatsa mphukira ndi tiyi yomaliza mtundu wosiyanasiyana wagolide-wachikasu. Kuchuluka kwa chlorophyll kumakhala kochepa poyerekeza ndi mitundu ya masamba obiriwira, zomwe ndi chikhalidwe cha jini cha kusintha.

• Mavitamini: Vitamin C (ascorbic acid) — imasungidwa chifukwa cha kusinthira mwachangu; mavitamini a gulu B (B₁, B₂); vitamin E (tocopherols).

• Mchere: Potaziyamu (K), mankhwala a magnesium (Mg), manganese (Mn), zinki (Zn), fulorini (F), seleniyamu (Se). Mbiri ya mchere imachokera ku dothi la volcanic la derali.

8. Ubwino wa Zaumoyo:

• Kuthandiza maganizo: Kuchuluka kwapadera kwa L-theanine (amino acid yomwe imadutsa chotchinga cha magazi muubongo) kumathandiza kusintha kukhazikika, kukumbukira, ndi mkhalidwe wa “kukhala tcheru mwamtendere” — kuphatikiza ndi caffeine kumapereka mphamvu yofewa, yaitali yopanda nkhawa.

• Chitetezo cha antioxidant: Catechins (makamaka EGCG) amachepetsa ma free radicals. Carotenoids amaongezeranso mphamvu ya antioxidant.

• Kulimbikitsa mofewa: Kuchuluka kwapakatikati kwa caffeine kuphatikiza ndi L-theanine wochuluka kumapereka mphamvu yopanda masamba akuthwa — chakumwa chabwino chamasana cha ntchito ya ubongo.

• Kuthandiza maso: Kuchuluka kwa lutein ndi β-carotene kumathandiza kuteteza retina ya diso ku kuwonongeka kwa photooxidative.

• Kukhudza mwachifundo matumbo: Kuchepa kwa polyphenols kumapangitsa kuti tiyi ikhale yofewa m’mimba — siyowopsa kwambiri kuposa tiyi zambiri zobiriwira. N’yoyenera kwa anthu omwe ali ndi vuto la kugaya chakudya.

• Kumasuka ndi kuchepetsa kupsinjika: L-theanine imathandizira kupanga mafunde a alpha muubongo, kuthandiza mkhalidwe wa kukhala tcheru mwamtendere.

• Kuthandiza mtima ndi magazi: Catechins ndi flavonoids zimathandiza kuti magazi aziyenda bwino komanso kuthandiza kukhazikika kwa magazi akamamwa nthawi zonse.

• Monga ndi tiyi iliyonse, ndikofunika kuganizira kukhudzidwa kwanu ndi caffeine.

9. Kuphikira:

• Kutentha kwa madzi: 75–85°C. Kwa migulu yapamwamba (zinthu zofewa kwambiri) — 75–80°C. Kutentha kwakukulu kungathe “kuotcha” mphukira zofewa ndikuyambitsa kuwawa, komwe sikuli kwa tiyi iyi.

• Kuchuluka kwa tiyi: 2–3 g pa 100 ml ya madzi (njira ya gōngfū) kapena 3–5 g pa 200–250 ml (njira ya ku Ulaya). Mukaphika mu galasi lagalasi — 3 g pa 200 ml.

• Chotengera:

  • Gàiwǎn ya porcelain (盖碗, gàiwǎn): Kusankha kwabwino. Porcelain yoyera siimwa fungo, imawonetsa fungo lofewa la mtedza wa chestnut ndipo imakupatsani mwayi wosangalala ndi mtundu wagolide wa mtambo.
  • Galasi lagalasi / ketulo: Kusankha kwabwino kwambiri kwa chisangalalo cha maso — mutha kuwona momwe mphukira zagolide zimafutukukira m’madzi, ndikupanga zotsatira za “masamba ovina” (茶舞, chá wǔ).
  • Ketulo ya porcelain: N’yoyenera kuphikira kwakukulu.
  • Ketulo ya Yíxīng ya zǐshā siyolimbikitsidwa — dothi la porous limamwa fungo labwino, ndipo kutentha kwake kwakukulu kungathe kutenthetsa zinthu zofewa.

• Ndondomeko:

  1. Tenthetsani chotengera ndi madzi otentha (mutsuke gàiwǎn / galasi ndikutsanulira madzi).
  2. Thirani tiyi youma, muzipumira fungo la tsamba lotenthedwa — fungo la mtedza wa chestnut limveka kale.
  3. Kutsuka (sikofunikira kwa Tiāntái Huángchá ya gulu lapamwamba — tiyi ndi yoyera ku fumbi; ngati mukufuna — thirani mwachangu masekondi 3–5).
  4. Kuthira koyamba: thirani madzi a 75–80°C, muziphikira masekondi 30–45 (gōngfū) kapena mphindi 1.5–2 (njira ya ku Ulaya).
  5. Kuthira kotsatira: wonjezerani nthawi pang’onopang’ono — 40, 50, 60 masekondi ndi kupitirira.
  6. Tiyi imatha kupirira kuthira 4–6 ndi njira ya gōngfū, ndikusunga kutsekemera kwa chestnut ndi kutsopano.

10. Kusunga:

• Tiāntái Huángchá, pokhala tiyi yobiriwira mwa luso, imakhudzidwa ndi kuwala, chinyezi, kutentha ndi fungo lina.

• Zotengera: Zokhazikika, zosawonekera — matumba a aluminiyamu okhala ndi loko, zitini zachitsulo kapena zotengera za vacuum.

• Kutentha: Kwabwino — 0–5°C (mufiriji), ndi kusindikizidwa kokwanira kuti zisamamwe fungo. Nkotheka kusunga pa 5–10°C pamalo owuma, opanda kuwala.

• Nthawi: Kuti mukhale ndi kutsopano kwakukulu, ndibwino kumwa mkati mwa miyezi 6–12 pambuyo pa kupanga. Mutatsegula zotengera — mkati mwa miyezi 2–3.

• Adani a tiyi: Kuwala (kumawononga chlorophyll ndi carotenoids, kumapangitsa kutaya mtundu), chinyezi (chimayambitsa kusintha ndi chimvi), kutentha kwakukulu (kumathandizira kuwonongeka kwa amino acid ndi kutaya fungo), fungo lina (tsamba la tiyi ndi chowonjezera chachikulu).

11. Mtengo ndi Zonyenga:

• Gulu la mitengo: Wapakatikati-wapamwamba kwa tiyi zobiriwira za Zhejiang. Mtengo umadalira nyengo (koyambirira kwa masika “Qīngmíng isanafike” — ndi wokwera kwambiri), gulu (高级 vs. 一级), shamba lenileni, ndi kutsimikizika kwa chiyambi. Kupadera kwa mtundu ndi chizindikiro cha dera kumakweza mtengo kusiyana ndi tiyi za zobiriwira za Zhejiang wamba.

• Mmene mungapewere zonyenga:

  • Kugula kwa ogulitsa odalirika: Gulani tiyi kuchokera kwa opanga ovomerezeka a dera la Tiāntái, kuyang’ana chizindikiro cha geographical indication.
  • Kuwunika maonekedwe: Tiāntái Huángchá yeni imakhala ndi mtundu wagolide-wachikasu wokhala ndi utoto wobiriwira. Mtundu wachikasu wofanana, wopakidwa utoto wochita kupanga — ndi chizindikiro chokayikitsa.
  • Kuyesa fungo: Fungo lenileni la chestnut (栗香) ndi lachilengedwe, lokhalitsa ndi loyera. Fungo lochita kupanga limapereka fungo lakuthwa, lomwe limazimirira mwachangu.
  • Kuwunika mtambo: Mtambo woyera wobiriwira-wachikasu wokhala ndi utoto wachilengedwe wagolide. Mtambo wosawoneka bwino kapena wowala kwambiri wochita kupanga — ndi chifukwa chokayikira.
  • Kusamala mtengo: Mtengo wotsika kwambiri mokayikitsa ungasonyeze kusintha kwa zinthu zogwiritsidwa ntchito kuchokera kumadera ena (Zhōnghuáng 1 amalimidwa m’madera ambiri, koma “Tiāntái Huángchá” amachokera ku dera la Tiāntái lokha) kapena kugwiritsa ntchito tiyi yobiriwira wamba yomwe imadziwika ngati tiyi yamtundu wachikasu.

12. Mfundo Zosangalatsa:

• Tiāntái Huángchá si tiyi yachikasu m’lingaliro lakale la kayendetsedwe ka mitundu isanu ndi umodzi. Uwu ndi “tiyi ya mtundu wa chikasu” (品种黄茶) — tiyi yobiriwira yochokera ku mtundu wa masamba achikasu. Kusokoneza pakati pa “工艺黄茶” (tiyi yachikasu ya ndondomeko, tiyi ya huáng chá yeniyeni ndi mèn huáng) ndi “品种黄茶” (tiyi yachikasu ya mtundu, tiyi yobiriwira yochokera ku mtundu wachikasu) ndi cholakwika chofala kwambiri ngakhale pakati pa akatswiri a tiyi a ku China. Izi zimachenjezedwa makamaka ndi China Tea Science Society (中国茶叶学会).

• Pa zochitika zoyesa mpikisano za Tea Quality Supervision and Inspection Center la Ministry of Agriculture of PRC (malinga ndi mulingo wa GB/T 23776-2009), Zhōnghuáng 1 inalandira chiwerengero chapakati cha 93.2 pazaka zitatu za kuyesa — kuchokera pamwamba kuposa mtundu wapadziko lonse wa Fúdǐng Dà Bái (福鼎大白, 92.5 mfundo) ndi mtundu wa dera wa Huáng Jīn Yá (黄金芽, 92.4 mfundo).

• Malinga ndi kafukufuku wa mbiri ndi buku la “General History of Tea,” ndi mbewu za tiyi za Tiāntái zomwe zidakhala makolo a Lóngjǐng, minda ya tiyi ya Japan, Korea, ndi ulimi wa tiyi wa Fujian. Phiri la Tiāntái ndi mmodzi wa anthu omwe ali ndi mwayi wotchedwa “malo oyambira a ulimi wachikhalidwe wa tiyi” wa Kum’mawa kwa China.

• Tiāntái ndi dera lokhalo ku China kumene kuli masukulu awiri apamwamba achipembedzo: Buddhist ndi Taoist academy. Tiyi ndi machitidwe a uzimu sizisiyana pano kwa zaka zikwi ziwiri.

• Pofika m’zaka za m’ma 2020, mtundu wa Zhōnghuáng 1 wafalikira ku China konse pa malo opitirira 100,000 mū (~6,667 ha) — ku Zhejiang, Sichuan, Guizhou ndi madera ena. Komabe, chizindikiro cha geographical “Tiāntái Huángchá” chimateteza tiyi yopangidwa m’malire a dera la Tiāntái lokha.

13. Kuyerekeza ndi Tiyi Zina za “Yellow”:

• Jūnshān Yínzhēn (君山银针, Jūnshān Yínzhēn): Tiyi yachikasu yakale yochokera ku Hunan yokhala ndi gawo lofunikira la mèn huáng. Mawonekedwe a singano (makolo okha). Kukoma — kofewa, kotsekemera, ndi fungo la uchi. Mtambo — wachikasu wofewa. Kusiyana kwakukulu ndi Tiāntái Huángchá — kukhalapo kwa “kuwotchera” mu ndondomeko ndi kusowa kwa utoto wachikasu wachilengedwe wa zinthu zogwiritsidwa ntchito.

• Huáng Jīn Yá (黄金芽, Huángjīn Yá, “Khola la Golide”): Mtundu wina wosinthika wachikasu, wopangidwanso monga tiyi yobiriwira. Unapezeka ku dera la Yúyáo (余姚), Zhejiang, m’zaka za m’ma 1990. Kuchuluka kwa amino acid n’kochepa pang’ono kuposa Zhōnghuáng 1, ndipo chiŵerengero cha phenol-amino acid ndi chokwera (2.7 vs. 2.3). Chiwerengero cha mpikisano — 92.4 (chochepa kuposa Zhōnghuáng 1).

• Méngdǐng Huáng Yá (蒙顶黄芽, Méngdǐng Huáng Yá): Tiyi yachikasu yakale yochokera ku Sichuan yokhala ndi mbiri yakale kwambiri (nthawi ya Tang). Kupanga kumaphatikizapo “kuwotchera” mobwerezabwereza. Kukoma — uchi, wozungulira, wopanda kuwawa. Kusiyana kwakukulu — iyi ndi tiyi yeniyeni ya “ndondomeko” yachikasu, osati “ya mtundu.”

• Ānjí Bái Chá (安吉白茶, Ānjí Bái Chá): Mkhalidwe wofanana wa “dzina vs. zenizeni” — amatchedwa “tiyi yoyera,” koma amapangidwa monga tiyi yobiriwira, kuchokera ku mtundu wosinthika wa masamba oyera. Kuchuluka kwa amino acid n’kwinanso (mpaka 6.5%), koma machitidwe ndi osiyana: kusintha koyera (kuchepa kwa chlorophyll pa kutentha kochepa) vs. kusintha kwachikasu (kuchuluka kwa carotenoids) kwa Tiāntái Huángchá.

Pomaliza:

Tiāntái Huángchá ndi chimodzi mwa zitsanzo zowala kwambiri za momwe kusintha kwachilengedwe kwa tchire la tiyi kungabweretse mtundu watsopano wa zochitika za kukoma. Uwu ndi tiyi yodabwitsa: yachikasu mdzina ndi mtundu, yobiriwira mwa luso, ndipo mwa chikhalidwe — si imodzi mwa izo, koma chinthu china: chakumwa chodabwitsa, chofewa, chatsopano ndi chotsekemera chokhala ndi fungo la chestnut, lomwe silingasokonezeke ndi chilichonse. Kumbuyo kwa tsamba lagolide ili kuli mbiri ya tiyi ya zaka zikwi ziwiri ya Phiri Lopatulika, ntchito yosankha ya zaka 15 ndi jini yapadera, yomwe idapatsa dziko la tiyi mtundu wokhala ndi amino acid ochuluka kwambiri. Mupatseni madzi ofewa, kutentha kofewa ndi gàiwǎn ya porcelain — ndipo Tiāntái Huángchá idzakuyankhani ndi mtambo wowala wa golide-wobiriwira, fungo loyera la chestnut, kukoma kosalala, ndi huígān yayitali, yomveka bwino, momwe mukumveka chibwereza cha chifunga cha Tiāntái.