Wǔdāng Dào Chá

Wǔdāng Dào Chá ndi imodzi mwa tiyi anayi odziwika bwino a “tiyi wapadera” ku China (四大特色名茶), yemwe ali pamzere umodzi ndi Xī Hú Lóng Jǐng, tiyi wamiyala ya Wǔyí Shān, ndi tiyi wa chánchá wa amonke. Iyi ndi mtundu wa tiyi wochokera kudera la Shíyàn (十堰, Shíyàn) kumpoto chakumadzulo kwa Húběi, m’munsi mwa mapiri opatulika a Wǔdāng—likulu lalikulu la Taoism ku China. Ubwino wapadera wa tiyi uyu umachokera ku mgwirizano wake wa zaka 1,000 ndi chikhalidwe cha Tao “dào chá” (道茶), malo ake apamwamba, ndi udindo wake ngati chizindikiro chotetezedwa cha malo ochokera.

1. Kugawa ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (wosafufumitsidwa). Chomera chachikulu mu mndandanda ndi tiyi wobiriwira; pansi pa chizindikiro chachikuluchi amapangidwanso tiyi wofiira, tiyi wa oolong, ndi tiyi wakuda (hēi chá), koma chizindikiro chake chodziwika bwino ndi tiyi wobiriwira wa Wǔdāng Dào Chá.
• Gulu: Tiyi wochokera kumalo otetezedwa — ndi chida chazomwe chimaperekedwa ndi dziko lonse (全国农产品地理标志, qūanguó nóngchǎnpǐn dìlǐ biāojì, olembetsedwa ndi Unduna wa Zaulimi wa Republic of China, 15 Novembala 2010). Kuyambira 2014, ali ndi udindo woti ndi “Tiyi Wachikhalidwe Nambala 1 ku China” (中国第一文化名茶, zhōngguó dìyī wénhuà míngchá), wopatsidwa ndi China Association for the Development of Quality Agricultural Products.
• Chiyambi: China, chigawo cha Húběi (湖北, Húběi), mzinda wa Shíyàn (十堰, Shíyàn). Dera lotetezedwa lomwe limaphatikizapo zigawo zomwe sizili mu mzinda wa Zhúxī (竹溪, Zhúxī), Zhúshān (竹山, Zhúshān), Fáng Xiàn (房县, Fáng Xiàn), zigawo zakale za Yúnxiàn (郧县) ndi Yúnxī (郧西), mzinda wa Dānjiāngkǒu (丹江口, Dānjiāngkǒu) ndi zigawo za Zhāngwān (张湾) ndi Máojiàn (茅箭) ku mzinda wa Shíyàn.
• Makosediwe: Pafupifupi 32.40° Kumpoto, 110.80° Kum’mawa (dera la Phiri la Wǔdāng ndi minda ya tiyi yozungulira m’boma la Shíyàn).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Wǔdāng Dào Chá ndi imodzi mwa tiyi wakale kwambiri ku Húběi, yemwe mbiri yake imagwirizana mosatambasuka ndi nyumba za Tao za ku Phiri la Wǔdāng (武当山, Wǔdāng Shān), phiri loyamba mwa mapiri anayi opatulika a Tao ku China. Malinga ndi nthano za Taoism, anthu a ku Wǔdāng anayamba kutafuna masamba a tiyi kuti azitha kuganizira bwino kuyambira kale, kenako anasintha kuchiyamba kumwa ngati kumwa madzi otentha mpaka kumwa mwachizolowezi. Atao ankatchula chakumwa ichi ngati Tàihé Chá (太和茶, “Tiyi wa Kugwirizana Kwakukulu”) kutengera dzina lina la Phiri la Wǔdāng — Tàihéshān (太和山). Munthawi ya Tang (唐, 618–907), tiyi wochokera ku dera la Zhúxī–Méizǐgōng (竹溪梅子贡) unali kale mphatso ya msonkho kwa mfumu. Nthano imati kalonga wolowa nyumba Lǐ Xiǎn (yemwe kenako anakhala mfumu Táng Zhōngzōng), podutsa ku Zhúxī, anachiritsidwa ndi kumwa tiyi waku kumeneko atadwala matenda othitha kutentha, ndipo anapereka tiyiyo kwa mfumukazi Wǔ Zétiān, yemwe analengeza kuti tiyi wa Méizǐgōng ndi tiyi wa nyumba ya mfumu. Mitengo 48 ya tiyi yakale ku Méizǐyà (梅子垭) yakalipo mpaka lero. Munthawi ya Ming (明, 1368–1644), mfumu inatumiza amisiri 200,000 pa ntchito yokonzanso nyumba zachifumu za ku Wǔdāng kwa zaka 14; panthawi imeneyi, a Tao ankatumiza tiyi wawo ku nyumba ya mfumu ngati mphatso yamsonkho (贡品, gòngpǐn). Mu 2009, Wǔdāng Dào Chá anapatsidwa udindo woti ndi “Tiyi Wachikhalidwe Nambala 1 wa Chigawo cha Húběi” (湖北第一文化名茶, húběi dìyī wénhuà míngchá). Mu 2010, analembetsedwa ngati chida cha dziko lonse. Mu 2014, adalandira udindo woti ndi “Tiyi Wachikhalidwe Nambala 1 wa China”. Mu 2017, University of Zhejiang inapanga dongosolo latsopano la chizindikiro ndi mawu ake achinsinsi: “Pǔ shǒu fāng yuán · xún xīn ér xíng” (朴守方圆·循心而行 — “Kutsatira malamulo mosadzitama, kuchita mogwirizana ndi mtima”).
• Dzina: “Wǔdāng” (武当) — phiri lopatulika ndi dera; “Dào” (道) — Njira, lingaliro lalikulu la Taoism; “Chá” (茶) — tiyi. Kutanthauza: “Tiyi wa Tao wochokera ku Phiri la Wǔdāng”. Dzina lina la mbiri yakale ndi “Tàihé Chá” (太和茶), pomwe “tàihé” amatanthauza “kugwirizana kwakukulu” — mkhalidwe wachimsenyerera ndi kuyanjana kumene anthu a Tao amayesera kufika. A Tao ankanena kuti: “Ukamwa tiyi uyu, mtima umakhala womveka, mzimu umakhala wodekha, ndipo kugwirizana kumakhala kokwanira; chimenechi ndicho tàihé” (心平气舒，人生至境，平和至极，谓之太和).
• Tanthauzo la Chikhalidwe: Wǔdāng Dào Chá ndi imodzi mwa mitundu iwiri ikuluikulu ya tiyi wachipembedzo ku China, limodzi ndi tiyi wachibuddha wa chánchá (禅茶). Mwambo wa tiyi wa Tao umadalira maziko atatu: kuchiritsa (饮茶消病 — “kumwa tiyi kuthamangitsa matenda”), kulimbitsa thupi (养生健身 — “kudyetsa moyo, kulimbitsa thanzi”) ndi kukulitsa mzimu (修身养性 — “kudzisintha eti, kulera chikhalidwe”). Mfundo ya “hé jìng yí zhēn” (和静怡真 — “kugwirizana, kukhala chete, chisangalalo, choonadi”), imene a Tao amatsatira pochita zǒuchán (坐禅, kusinkhasinkha pampando), imagwiritsidwanso ntchito pa zochita za tiyi. Mu nyumba za a Tao za ku Wǔdāng, mwambo wa pachaka wa tsiku lachitatu la mwezi wachitatu ndi tsiku lachisanu ndi chinayi la mwezi wachisanu ndi chinayi umaphatikizapo kupereka tiyi wabwino kwambiri kwa mulungu Zhēnwǔ (真武). M’mbiri, dera la Shíyàn linali malo ofunika kwambiri pa “Njira Yaikulu ya Tiyi” (万里茶道, wàn lǐ chádào): tiyi wochokera ku dera la Xījīn–Bābānshān ankatsikira m’mtsinje wa Hànshuǐ kupita ku Xiāngyáng, kenaka ku Xī’ān, kumalo amene ankadutsa Silk Road, ndi kudzera pa nthambi yakumpoto — kudutsa mu Inner Mongolia — kupita ku Russia.

3. Kufotokozera kwa Zomera ndi Chomera:

• Mtundu: Camellia sinensis var. sinensis.
• Mtundu / Kultivari: Makamaka mitengo ya m’deralo (群体种, qúntǐ zhǒng) — imene imakhala ndi mitundu yosiyanasiyana yosinthidwa ndi malo a m’mapiri a Qín-Bā. Kuli mitundu ya masamba ang’onoang’ono (小叶种, xiǎo yè zhǒng) ndi masamba akuluakulu (大叶种, dà yè zhǒng). Ku dera la Fáng Xiàn kwapezeka mitengo ya tiyi ya kuthengo yomwe kuzungulira kwake kwa thunthu kumafika mamita 3.2 ndipo zaka zake zopitirira 1,000 — mwina ndi zina mwa zakale kwambiri ku pakati pa China.
• Kukolola: Makamaka m’nyengo yachisanu (Mawolisi - Epulo); magulu apamwamba kwambiri amakololedwa m’nyengo ya koyambirira kwa chisanu lisanafike Ch’ing Ming (清明, Qīngmíng). Magulu ena amakololedwa m’nyengo yachilimwe ndi yopuma.
• Mlingo wa Kukolola: Kwa magulu abwino kwambiri, masamba amodzi okha kapena masamba ndi chiphuphu chimodzi (一芽一叶, yī yá yī yè); kwa magulu oyenera, chiphuphu ndi masamba awiri (一芽二叶, yī yá èr yè).
• Zofunika pa Chomera: Zosweka, zokhala zatsopano, zopanda kuwonongeka. Chomeracho sichiyenera kuchedwetsa kuti chisadziyambire kusanduka kwawo.

4. Malo ndi Makhalidwe a Kulima:

Dera la Shíyàn lili pa mphambano ya mapiri a Qínlǐng (秦岭) ndi mapiri a Dàbā (大巴山), kumtunda kwa mtsinje wa Hànshuǐ — nthambi yaikulu ya mtsinje wa Yangtze. Limeneli ndi dera lofunika kwambiri la kusungira madzi a pulojekiti ya “Kusamutsa Madzi Kuchokera Kumwera Kupita Kumpoto” (南水北调, nán shuǐ běi diào), zomwe zimatsimikizira kuti madzi ndi abwino kwambiri komanso kuti pali malamulo okhwima a chilengedwe.

• Kutalika kwa Kukula: 500–1200 mita pamwamba pa nyanja. Malo akulu a tiyi wapamwamba ndi apakati pa mapiri (700–1000 m).
• Nyengo: Nyengo yakumpoto yochititsa chinyontho, yomwe imachitika mu kontinenti. Kutentha kwapakati pa chaka pafupifupi 15.3 °C, nthawi yopanda chisanu pafupifupi masiku 242. Mvula yapakati pa chaka pafupifupi 834 mm. Dzuwa lapakati pa chaka pafupifupi maola 1835. Zima zimakhala zofewa, chilimwe chimakhala chopanda kutentha kwambiri; kusinthasintha kwa kutentha kwa tsiku ndi usiku kumathandiza kuti masamba a tiyi azisunga zonunkhira.
• Mikroklimeti: Mapiri okhala ndi misiyano ikuluikulu, mitsinje yakuzama, ndi nyanja zitatu zazikulu zosungiramo madzi (kuphatikizapo la Dānjiāngkǒu) zimapangitsa kuti pakhale chinyontho chambiri ndi mist: mitambo ndi chifunga zambiri zimabalalitsa kuwala kwa dzuwa, zomwe zimapangitsa kuti kuwala kofalikira (diffuse) kukhale kochuluka — zinthu zabwino kwa kupanga maamino acid ndi zonunkhira mu masamba a tiyi.
• Dothi: Makamaka dothi lachikasu-bulauni (黄棕壤, huáng zōng rǎng) ndi dothi la mchenga, lochokera ku miyala yosanduka ndi ya karbonate. pH 4.0–6.5 (acidi kapena pang’ono acidi). Zomera zamphamvu 1.0–2.0%. Dothi limakhala ndi michere yochuluka — phosphorous, zinc, ndi selenium, zomwe zimakhudza ubwino wa mbewu ya tiyi.
• Ulimi: Dera ili ndi limodzi mwa malo akuluakulu olimapo tiyi wosagwiritsa ntchito mankhwala achilengedwe ku China. Nkhalango zochuluka, zilombo zoopsya mbewu mwachilengedwe (mbalame, akangaude) komanso kusowa kwa mafakitale oyandikana nazo kumathandiza kuti minda isagwiritsidwe ntchito kwambiri ndi mankhwala ophera tizilombo. Minda yambiri ili ndi ziphaso za organic.

5. Ukadaulo wa Kupanga:

Ukadaulo umayang’ana kwambiri kusunga mtundu wachilengedwe wobiriwira wa masamba ndikupanga fungo labwino, losasunthika lomwe limanunkhira ngati mtedza wa chestnut — chomwe chimadziwika bwino m’derali. Njira yachikale ya tiyi wobiriwira wa Wǔdāng Dào Chá imaphatikizapo magawo awa:

• Kukolola (采摘 — cǎizhāi): Kusankha pamanja kwa masamba ndi masamba ang’onoang’ono. Magulu apamwamba amakololedwa m’mawa kwambiri, ndipo chomeracho chimatumizidwa nthawi yomweyo kufakitale.
• Kuyala (摊晾 — tānliàng): Chomeracho chimayalidwa mosanjikiza kochepa m’chipinda chofunda kwa maola 2-4. Cholinga ndicho kugawira chinyontho, kuyamba kutulutsa timadzi pang’ono, ndi kukonzekera kusungunula. Masamba amafewetsedwa pang’ono, amakhala otsikafupi komanso osavuta kupanga.
• Kusungunula masamba (杀青 — shāqīng): Gawo lofunika kwambiri: pa kutentha kwa 180–220 °C (mu poto lalikulu kapena sikisi ya rotary), ma enzymes amafulumira kulephereka, kuyimitsa kusanduka. Apa ndipamene phulusa lonunkhira ngati chestnut-ndi mtedza (栗香, lì xiāng) limayamba kuonekera — chomwe chimadziwika kwambiri mwa Wǔdāng Dào Chá. Izi zimatenga mphindi 3-5 malinga ndi kuchuluka kwa chomeracho.
• Kupotoza (揉捻 — róuniǎn): Kugwetsa makoma a ma cell mwaukadaulo kuti atulutse madzi ndi kupanga kukoma kwakuzama. Panthawi yomweyo, masamba amatenga mawonekedwe awo oyamba — olimba, opotoledwa.
• Kupanga mawonekedwe (做形 — zuòxíng): Kupanga mawonekedwe omaliza a tiyi — opyapyala, onga singano, kapena opotoka, malinga ndi mtundu womwe uli mu mndandanda wa tiyi. Izi zingaphatikizepo kukakamiza m’manja mu poto kapena pa makina opanga mawonekedwe.
• Kuumitsa (烘干 — hōnggān): Kufikitsa pamlingo wokhazikika wa chinyontho (≤6.5%) pa kutentha kwa 80–100 °C. Kukhazikika komaliza kwa fungo, kuchotsa zotsalira za msipu wosafewa, kutsimikizira phulusa lokoma la chestnut.

6. Makhalidwe a Kununkhira ndi Kukoma:

• Mawonekedwe a Masamba Owuma: Masamba ang’onoang’ono, osakhwima, ofanana, okhala ndi kapangidwe kolimba. Mtundu ndi wobiriwira ngati emerald (翠绿, cuìlǜ), pamwamba pake ndi ponyezimira, ndi timinofu tang’ono tasiliva timene timapezeka pa masamba apamwamba.
• Fungo la Masamba Owuma: Lophweka, labwino, lokhala ndi phulusa loonekeratu la chestnut (栗香) — chomwe chimadziwika kwambiri mwa Wǔdāng Dào Chá. Phulusa lina laling’ono la maluwa limawonekera kumbuyo.
• Fungo la Chakumwa: Lalitali, losasunthika, lowala. Phulusa la chestnut-ndi mtedza ndilakulu kwambiri, likuthandizidwa ndi msipu wa udzu ndi kagona kena kakang’ono ka maluwa. Fungo limakhalapo pakumwa kambirimbiri.
• Kukoma: Kwatsopano, kophweka, kwamoyo. Thupi lapakati, kapangidwe kake kakometsera. Pakuyamba kumva kutsekemera kolongosoka (鲜甜, xiāntián) ndi kumasulika kofewa (鲜爽, xiānshuǎng). Kuwawa ndi kukangana kumakhala kochepa kwambiri. Pambuyo pake pali kumva kwa nthawi yayitali, komwe kumatsekemera kwakubwerera (回甘, huígān) ndi kukhala kwatsopano.
• Mtundu wa Chakumwa: Wobiriwira pang’ono (嫩绿, nèn lǜ) kapena wobiriwira wachikasu, wowala, woonekera, ndi kuwala kwake kuli bwino.
• Pansi pa Tiyi (masamba otenthedwa): Wobiriwira pang’ono, wofanana, ndi masamba ndi masamba ang’onoang’ono omwe atsegulidwa bwino. Kapangidwe ka masamba kake kamakhalako osasunthika, amphumphu.

7. Kapangidwe ka Mankhwala:

• Ma Polyphenol (ma Catechin): Mlingo wapakati pa tiyi wobiriwira — ndiwo gwero lalikulu la mphamvu zotsutsa zowonongeka kwa ma cell (antioxidant). Ma EGCG (epigallocatechin-3-gallate) ndi ECG (epicatechin-gallate) ndi omwe amapezeka kwambiri.
• Ma Amino Acid: Mlingo wapamwamba poyerekeza ndi mlingo wamba wa tiyi wobiriwira m’derali, chifukwa cha malo apamwamba ndi chifunga chambiri. L-theanine ndi chinthu chofunika kwambiri, chomwe chimapangitsa kuti tiyi azikhala wokoma kwabwino, ndi phulusa la “umami” komanso mphamvu yopumula.
• Ma Alkaloid: Caffeine (~2–3% ya kulemera kwake kouma), theobromine ndi theophylline pang’ono.
• Zinthu Zotha Kusungunuka m’Madzi: Malinga ndi deta ina, osachepera 38–42%, zomwe zimathandiza kuti tiyi azitha kumwa kambirimbiri.
• Mavitamini: C (ascorbic acid — imodzi mwa zambiri kwambiri pakati pa tiyi wobiriwira wa ku China chifukwa cha njira yabwino yopangira), gulu B (B₁, B₂), vitamin E.
• Mchere: Zinc (Zn), selenium (Se) — zomwe zimanenedwa kuti ndi zofunika, zochokera ku dothi la m’derali. Palinso phosphorous, potaziyamu, manganese, fluoride.
• Mafuta a Pansi: Kaphatikizidwe kogwirizana ka zoposa 300 zosakaniza zomwe zimapanga phulusa la chestnut ndi maluwa. Zomwe zili zofunika kwambiri ndi linalool, geraniol, cis-jasmine, ndi ma pyrazine.

8. Ubwino Wathanzi:

• Kuteteza kwa Antioxidant: Mlingo wapamwamba wa ma catechin (makamaka EGCG) umathandiza kuchotsa ma free radicals ndikuteteza ma cell onse.
• Kulimbitsa Pang’ono: Kuphatikiza kwa caffeine ndi L-theanine kumapereka mphamvu yokhazikika, yopanda nkhawa, ndi kukulitsa luso loganizira bwino popanda kugwa kwakukulu komwe kumadziwika ndi khofi.
• Kuthandiza Chitetezo cha Mthupi: Kafukufuku akuwonetsa kuti ma polyphenol a mu tiyi wobiriwira amathandiza kukulitsa mphamvu ya thupi yolimbana ndi ma virus.
• Kuteteza Mtima: Ma catechin amathandiza kusunga mulingo wathanzi wa cholesterol ndi kukhazikika kwa mitsempha.
• Kuthandiza Kugaya Chida: Amalimbikitsa motero kayendedwe ka chida ndi katulutsidwe ka ma enzyme a m’mimba; ndi woyenera kumwa ndi chakudya.
• Kuthandiza Maganizo: L-theanine amalimbikitsa kuyenda kwa mafunde a alpha mu ubongo, kumawonjezera chidwi ndi kumveka bwino kwa maganizo — si mwangozi kuti amonke a Tao adagwiritsa ntchito tiyi uyu kwa zaka mazana ambiri pa zochita za kusinkhasinkha.
• Selenium ndi Zinc: Kuchuluka kwa michere kumeneku kumathandizanso njira za ma enzyme a antioxidant m’thupi (monga glutathione peroxidase ndi ena).
• Mphamvu Yotsutsa Ukalamba: Kuphatikiza kwa ma polyphenol ndi mavitamini (C, E) kumachepetsa kuwonongeka kwa ma cell chifukwa cha kusanduka kwa okisijeni, zomwe mwachizolowezi zimagwirizanitsidwa ndi kuchepetsa ukalamba — si mwangozi kuti a Tao ankaona tiyi wawo ngati “mankhwala a moyo wautali”.

Ndikofunika kuganizira momwe munthu aliri ndi caffeine. Anthu omwe ali ndi vuto la asidi m’mimba asamamwe tiyi wobiriwira wopanda kanthu m’mimba.

9. Kuphika Tiyi:

• Kutentha kwa Madzi: 75–85 °C. Kwa magulu abwino kwambiri amasika (masamba amodzi okha) — 75–80 °C; kwa masamba okhwima — mpaka 85 °C.
• Kuchuluka kwa Tiyi: 3 g pa 150 ml (gàiwǎn) kapena 5–7 g pa 200–250 ml (galasi).
• Zomangira: Gàiwǎn yopangidwa ndi porcelain (盖碗) — imatulutsa bwino fungo la chestnut ndipo imathandiza kuyendetsa bwino kutulutsa kukoma. Galasi kapena chotengera cha galasi — kuti mumve kusangalala ndi mawonedwe a kuvina kwa masamba. Patsiku ndi tsiku, china chopangidwa ndi porcelain chingakhale chabwino.
• Njira:
  1. Tenthetsani zomangira ndi madzi otentha ndi kuwathira kutali.
  2. Ikani tiyi, kenaka gawagwaneni pang’ono gàiwǎn kuti mutsegule fungo (闻香, wén xiāng).
  3. Kupweteka koyamba: thirani madzi pang’onopang’ono m’mbali mwa gàiwǎn, siyani kwa masekondi 15-20, ndi kuwathira kutali. Iyi ndi “kudzutsa” kupweteka kuti masamba atseguke.
  4. Kupweteka kwachiwiri: masekondi 20-30. Apa ndipamene fungo la chestnut ndi kukoma kwake kumatuluka kwathunthu.
  5. Kupweteka kwachitatu ndi kwachinayi: masekondi 30-45, fungo limasintha kukhala lofewa, la maluwa.
  6. Kupweteka kopitirira: onjezerani nthawi ndi masekondi 10-15. Wǔdāng Dào Chá wabwino amatha kupweteka 4-6.
  7. Ngati mukufuna kumwa mu galasi lalikulu (大杯泡, dà bēi pào): 2–3 g pa 200 ml, nthawi yodikirira mphindi 1.5-2.5, mulikonso madzi mowonjezera maulendo 2-3.

10. Kusunga:

• Tiyi wobiriwira umafunika kutetezedwa mwamphamvu ku oxygen, chinyontho, kuwala, kutentha, ndi fungo lina — “adani asanu” a katsopano.
• Kutentha kwabwino kosungira: 0–5 °C (mufiriji) mu mapaketi osindikizidwa. Musanatsegule, paketi iyenera kukwezedwa ku kutentha kwa chipinda kuti musachite condensation.
• Magalasi: mapaketi a vacuum a pulasitiki ya zojambulidwa kapena mabotolo a chitsulo okhala ndi zotsekera zolimba. Kusunga mu freezer (−18 °C) kumaloledwa ngati mukufuna kusunga kwa nthawi yayitali (mpaka miyezi 18).
• Nthawi yovomerezeka yogwiritsira ntchito: miyezi 6-12 kuchokera pamene anapangidwa. Magulu apamwamba a m’nyengo yachisanu ndi abwino kumwa m’miyezi 6 yoyamba, pamene fungo la chestnut lili lowala kwambiri.

11. Mtengo ndi Zozemba:

• Mlingo wa Mtengo: Mtundu wam’masika wokhala ndi masamba amodzi okha okha (明前茶, míng qián chá) ndi wodula kwambiri; magulu ochuluka a m’nyengo yamvula (谷雨后, gǔ yǔ hòu) ndi otsika mtengo. Mitundu yake ndi yambiri — kuchokera ku tiyi wotsika mtengo wa tsiku ndi tsiku mpaka ku mitundu yapadera yosonkhanitsidwa kuchokera kuminda inayake.
• Zomwe Zimapangitsa Mtengo: Nyengo yokolola (kumayambiriro kwa masika — yodula), mulingo wa chomera (masamba amodzi okha → masamba ndi chiphuphu → masamba awiri), kutalika kopangira, dera laling’ono (tiyi yochokera ku Zhúxī ndi Fáng Xiàn amadziwika kuti ndi yamtengo wapatali kwambiri).
• Momwe Mungapewere Zozemba:
  • Gulani kuchokera kwa opanga omwe ali ndi ziphaso zogwiritsa ntchito chizindikiro chakumalo (地理标志, dìlǐ biāojì).
  • Onani mawonekedwe: Wǔdāng Dào Chá weniweni amakhala ndi masamba opotoledwa mofanana, mtundu wa emerald wopanda madontho a bulauni.
  • Yesani fungo: phulusa la chestnut-ndi mtedza (栗香) siyenera kukhala lolimba kapena la mankhwala — kununkhiza kochita kupangika kumadziwika mosavuta ndi fungo losautsa, “lokhazikika”.
  • Chakumwacho chiyenera kukhala chowala, choonekera, chachikasu-chobiriwira, chopanda matope.
  • Mtengo wochepa kwambiri wa “Wǔdāng Dào Chá wapamwamba wam’masika” uli chizindikiro chotsimikizika cha kusintha kwa chomeracho kuchokera kumadera ena kapena kupakanso tiyi wam’mbuyomo.

12. Zambiri Zosangalatsa:

• Nthano imagwirizanitsa chiyambi cha kumwa tiyi ku China ndi a Tao Yǐn Xǐ (尹喜), wophunzira wa Lǎozǐ: malinga ndi buku la “Dào jīng · Tiānhuáng zhì dào tàiqīng yù cè” (道经·天皇至道太清玉册), “Lǎozǐ anatuluka kupyola khomo la Hángǔguān, ndipo Yǐn Xǐ adamulandira kunyumba kwake, patsogolo pake anapereka tiyi” (老子出函谷关，令尹喜迎之于家首献茗). Ili ndi buku loyamba lojambulidwa la tiyi ngati gawo la mwambo wochezera alendo.
• M’mudzi wa Méizǐyà (梅子垭) m’chigawo cha Zhúxī, mitengo 48 yakale ya tiyi ikadali ikukula, yomwe nthano imati inakololedwa tiyi wamsonkho kwa mfumukazi Wǔ Zétiān m’zaka za zana la 7.
• Wǔdāng Dào Chá ndi yekhayo mwa “tiyi zinayi zapadera za China” yomwe imagwirizana mwachindunji ndi mwambo wa Tao; ena atatu akuimira mwambo wa Buddhist (chánchá), Confucian (Lóng Jǐng), ndi wachikhalidwe chadera (Wǔyí Yánchá).
• Dera la Shíyàn ndi malo ofunika kwambiri osungiramo madzi a pulojekiti yosamutsa madzi (南水北调中线工程, nán shuǐ běi diào zhōng xiàn gōngchéng), zomwe zimapangitsa kuti minda ya tiyi ikhale imodzi mwa malo otetezedwa kwambiri pa chilengedwe ku China: kuipitsidwa ndi mafakitale kumakhala koletsedwa kwambiri mwalamulo la dziko.
• Njira ya Tiyi yaikulu “Njira Yaikulu ya Tiyi” (万里茶道) inkadutsa m’dera la Shíyàn: tiyi kuchokera ku Wǔdāng ankatsikira m’mtsinje wa Hànshuǐ kupita ku Xiāngyáng, kenaka ku Xī’ān ndi ku Silk Road, komanso kudzera mu Inner Mongolia — kupita ku Russia.

13. Kufanizira ndi Tiyi Wobiriwira Wina:

• Xī Hú Lóng Jǐng (西湖龙井, Xīhú Lóngjǐng): Masamba opanikizidwa, opyapyala, obiriwira kwambiri. Fungo — la chestnut wokazinga ndi nyemba; kukoma kwake kuli “kolimba” ndi kopaka mafuta. Wǔdāng Dào Chá ndi wopepuka, watsopano komanso wokhala ndi “mzimu” wa Tao wodziwika bwino.
• Xìnyáng Máojiān (信阳毛尖, Xìnyáng Máojiān): “Oyandikana” naye kwambiri — nayenso tiyi wobiriwira kuchokera m’dera la Qín-Bā — Huáihé, koma m’chigawo china cha Hénán. Nyengo yofanana, koma Xìnyáng Máojiān amakhala ndi masamba opotoka ngati singano okhala ndi phulusa lachikhalidwe la udzu. Wǔdāng Dào Chá nthawi zina amakhala wotsekemera kwambiri ndipo ali ndi phulusa la chestnut lowonekera bwino.
• Méizǐgōng Chá (梅子贡茶): Mtundu wina womwe uli pansi pa chizindikiro cha Wǔdāng Dào Chá, kuchokera m’chigawo cha Zhúxī. M’mbiri, inali njira yapadera yamsonkho. Imadziwika ndi chomera chochepa kwambiri (masamba amodzi okha), fungo lacembetsa, ndi kutsekemera kwapamwamba.
• Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): Tiyi yekhayo wotsala wa ku China wobiriwira wopangidwa ndi nthunzi (蒸青, zhēng qīng), kuchokera kumwera kwa Húběi. Iye ali ndi mtundu wosiyana kotheratu — “wa m’nyanja”, wokhala ndi umami yodziwika bwino komanso mtundu wobiriwira kwambiri. Wǔdāng Dào Chá, monga tiyi wopangidwa ndi poto, amakhala wouma kwambiri, wokhala ndi phulusa la mtedza, komanso lowala kwambiri pa fungo.

Pomaliza:

Wǔdāng Dào Chá ndi tiyi wokhala ndi mzera wa zaka 1,000 komanso kugwirizana kwamoyo ndi imodzi mwa miyambo yaikulu ya uzimu ku China. Mphamvu yake siili mu kuwonekera kochititsa manyazi, koma mu kuya kokhazikika, kosonkhana: fungo loyera la chestnut, kukoma kosalala, kotsekemera, ndi kumwa komwe kumadutsa momveka, kotsitsimula. Uwu ndi tiyi wamwa mwachidwi, mopanda kufulumira — m’mawa, kuti musonkhanitse maganizo, kapena masana, kuti mubwezeretse kumveka bwino. Amonke a Tao ankamwa asanayambe kusinkhasinkha; kwa munthu wamakono azipereka mphatso yomweyo — mphindi zingapo za chete chenicheni mu chikho.