Utsiatayi Gong Tsa · new.thetea.app

Utsiatayi Gong Tsa ndi tii wobiriwira wochokera ku “likulu la seleniamu” la China, wodziwika ndi chisomo cha mfumu ndikukumbukira kapu yomwe idakopa Qianlong mu 1784. “Jiazi cuilv liu yichou, gongcha yi bei xiang man tang” (甲子翠绿留乙丑，贡茶一杯香满堂) — “Kubiriwira kopatsa chidwi kwa chaka cha Jiazi kumapitirira mpaka chaka cha Yichou, kapu imodzi ya nsembe imadzaza holo yonse ndi kununkhira” — m’chigawo cha Xuan’en amafotokoza kulimba ndi fungo la tii ameneyu.

1. Kusankhidwa ndi Chiyambi:

Mtundu: Tii wobiriwira (wosafufuma). Technolojia yake imaphatikiza chaocing (炒青, chǎoqīng — kuwotchera mu wok) ndi hongcing (烘青, hōngqīng — kuumitsa kotentha): kuphika kutentha kwambiri mu wok ndi kuzungulira kambiri kuumitsa ndi kuthira fungo.
Gulu: Tii yakale ya msonkho (贡茶, gòngchá); chinthu cha dziko lonse chotetezedwa ndi chizindikiro cha malo (国家地理标志产品, guójiā dìlǐ biāozhì chǎnpǐn); yalembedwa mu kaundula wachiwiri wa chitetezo chogwirizana cha zizindikiro za malo a China ndi EU (中欧地理标志保护名录). Ndi imodzi mwa “Tii khumi zotchuka za Hubei” (湖北十大名茶).
Chiyambi: China, chigawo cha Hubei (湖北, Húběi), Prefekture yodziimira ya Enshi-Tujia-Miao (恩施土家族苗族自治州, Ēnshī Tǔjiāzú Miáozú Zìzhìzhōu), dera la Xuan’en (宣恩县, Xuān’ēn Xiàn), tawuni ya Wanzhai (万寨乡, Wànzhài Xiāng), mudzi wa Utsiatayi (伍家台村, Wǔjiātái Cūn). Malo otetezedwa akuphatikizaponso midzi ya Banchang (板场村), Ma’anshan (马鞍山村), Xiangshulin (香树林村), Hongyanka (红岩卡村), Xiaoxi (小溪村) ndi Qinjia (覃家村).
Ziphunzitso za dziko: Pafupifupi 29°42′–30°00′ kumpoto, 109°11′–109°35′ kummawa. “Mzere wachinsinsi wa makumi atatu” (北纬30°) umadutsa dera lonseli.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri. Miyambo ya tii ya ku Xuan’en yakhala ikuchitika kwa zaka zoposa 1200. Mu nthawi ya Qing (清, 1644–1912), kuyambira mu ulamuliro wa Kangxi (康熙, wolamulira 1661–1722), tusi (土司, tǔsī — mafumu a fuko la Tujia) amasankha tii zabwino kwambiri m’derali kuti azipereka ku bwalo lachifumu ndipo nthawi zonse amakonda zokolola za ku Utsiatayi.

Chochitika chachikulu chinachitika mu 1784 (chaka cha 49 cha ulamuliro wa Qianlong, 乾隆四十九年). Mlimi wa tii ndi wamalonda Wu Changchen (伍昌臣, Wǔ Chāngchén) — wochokera m’banja losauka, yemwe adapeza makumi angapo a tchire la tii lakutchire pa munda wake ndi kulibzalitsa kukhala dimba labwino — adapereka tii yake pa tebulo la mfumu kudzera m’dongosolo la nsembe za ofesi ya Shinanzu (施南府, Shīnán Fǔ). Mfumu Qianlong (乾隆), mmodzi mwa okonda tii akuluakulu m’mbiri ya China, adachita chidwi: kutsanulira koyamba kunapereka mtundu woyeretsa wobiriwira wokhala ndi chotsekemera chofewa; chachiwiri — madzi obiriwira agolide ndi fungo lakuya la mtedza wa chestnut; chachitatu — kapu yobiriwira ya emerald yomwe idadzaza holo yonse ndi kununkhira. Mfumu mwiniyo adalemba zilembo zinayi: “Huang en chong xi” (皇恩宠锡, Huáng’ēn Chǒngxī — “Chisomo chachikulu cha Mfumu”), ndipo adalamula kuti apange chikwangwani cha nyumba ya Wu Changchen. Kuyambira nthawi imeneyo, mkulu aliyense akafika pamaso pa chikwangwanichi, anthu wamba amayenera kutsika pagalimoto, ndipo asilikali amayenera kutsika pahatchi. Chikwangwanichi chatetezedwa ndipo tsopano chili mu nyumba yosungiramo zinthu zakale ya Enshi.

Mu 1984, Mlembi Wamkulu wa Komiti Yaikulu ya Chipani cha Komyunizimu cha China Hu Yaobang (胡耀邦) adayendera Xuan’en ndipo adalawa Utsiatayi Gong Tsa n’kuyamika kwambiri, zomwe zinayambitsa kuyambiranso kwa mtunduwu masiku ano. Mu 2008, tiiyi idalandira chizindikiro cha dziko lotetezedwa ndi malo; mu 2009, chiphaso cha chizindikiro cha malo a zaulimi kuchokera ku Unduna wa Zaulimi wa China; mu 2010, mendulo ya golide pa Chiwonetsero cha Tii cha China cha padziko lonse. Technolojia yopanga “Utsiatayi Gong Tsha zhizi jiyi” (伍家台贡茶制作技艺) idalembedwa mu kaundula wa choloŵa cha chikhalidwe chosagwira cha chigawo cha Hubei.

Dzina. Utsiatayi (伍家台) ndi dzina la malo: “Mphala ya banja la Wu” — dzina la mudzi umene munda woyamba udakhazikitsidwa. Gong tsa (贡茶) — “tii ya msonkho”, “nsembe ku bwalo”. Tanthauzo lonse: “Tii ya msonkho kuchokera ku mphala ya banja la Wu”.

Tanthauzo la chikhalidwe. Utsiatayi ndi malo okhawo m’chigawo cha Hubei omwe tii yake idalandira chikwangwani cholembedwa ndi mfumu mwiniyo. Mudziwu lero ndi likulu la “Ntchito yokopa alendo ya Tii” (茶旅融合): Utsiatayi Gong Tsha Wenxua Lyyu Qu (伍家台贡茶文化旅游区) ndi malo oyamba a tii a m’chigawo cha Enshi a AAAA omwe akuphatikiza minda ya tii, nyumba yosungiramo zinthu zakale, nyumba ya Wu Changchen ndi “Qiankun Xwu” (乾坤壶, “Ketulo ya Chilengedwe”) — chifanizo chachikulu cha malo. Mtundu wa “Utsiatayi Gong Tsha” ukuganiziridwa kuti uli ndi mtengo wa 9.34 biliyoni ya yuan (2024).

3. Malongosolelo a Zomera ndi Zopangira:

Mtundu: Camellia sinensis var. sinensis.
Mtundu / Cultivar: Mtundu wamakono waukulu ndi E Cha 10 xao (鄂茶10号, Èchá Shí Hào), womwe poyamba unkadziwika kuti Xuantai 27 xao (宣苔27号) — kusankhidwa kwa dera la Xuan’en, umodzi mwa mitundu inayi yotsogola ya tii ya chigawo cha Hubei. Imatha kumera masamba m’masika m’kupita kwake, imakhala ndi ma amino acid ambiri komanso ndiyabwino kupanga tii wobiriwira komanso wofiira. Wagwiritsidwanso ntchito E Cha 1 xao (鄂茶1号) ndi mitundu ina yoposa 20, kuphatikiza mbewu zoyambirira za anthu ambiri (群体种) zomwe zimachokera ku tchire lakutchire lomwe Wu Changchen adalipeza.
Kukolola: Masika (kumapeto kwa Marichi — Epulo) ndi nyengo yaikulu ya magulu apamwamba. Zokolola za chilimwe ndi yophukira zipita makamaka ku tii yotumizidwa kunja.
Mulingo wa kukolola: Kamera ndi masamba 1–2 aang’ono (一芽一二叶, yī yá yī-èr yè). Kwa giredi yapamwamba kwambiri — kamera mmodzi yekha kapena “kamera imodzi — tsamba limodzi” (一芽一叶).
Zofunikira pa zopangira: Mphukira zathunthu, zatsopano zopanda kuvulala, zofanana mu kukula. Kukolola kumachitika makamaka ndi manja.

4. Malo ndi Makhalidwe a Kulima:

Maonekedwe a nthaka: Dera la Xuan’en lili pamalo ophatikizana a mapiri a Wulin (武陵山, Wǔlíng Shān) ndi Jiyue (齐跃山, Qíyuè Shān), m’dera la “kumapeto kwa kummawa” kwa mapiri a Yunnan-Guizhou. Malo ndi ophiri, ogawanika kwambiri, ndi kusinthasintha pakati pa zitunda zolimba, zigwa zopapatiza ndi mawonekedwe a karst. Pafupifupi 48% ya dera ndi ya pakatikati pa mapiri (800–1200 m).
Utali wa mbewu: 400–900 m pamwamba pa nyanja mkati mwa dera lotetezedwa.
Nyengo: Mtundu wa mapiri a subtropikali amvula amonsoon (中亚热带季风湿润型山地气候). Kutentha kwapakati pa chaka ndi 15.8 °C. Mvula ya pachaka pafupifupi 1400 mm; kutentha ndi chinyezi zimagwirizana ndi nyengo (雨热同期), zomwe ndi zabwino ku tchire la tii.
Nyengo yaing’ono: Chifunga chochuluka, chinyezi chachikulu, mitambo yambiri. Mapiri amatenga amapanga mthunzi wachilengedwe. Kuunika kofalikira kumaposa kuunika kwenikweni — izi zimachepetsa liŵiro la kuwonongeka kwa theanine ndikuwonjezera chiŵerengero cha ma amino acid ndi ma polyphenol, ndikupanga mbiri yofewa, yotsekemera.
Nthaka: Donga la mchenga wofiirira wa asidi (酸性紫色沙壤, suānxìng zǐsè shā rǎng), pH ≈ 5.5. Makhalidwe ofunikira kwambiri ndi kuchuluka kwachilengedwe kwa seleniamu (硒, xī) m’nthaka: Xuan’en ndi mbali ya “zinthu za seleniamu” za Enshi, chimodzi mwa zigawo zochepa padziko lapansi zomwe zimakhala ndi seleniamu yochulukirapo mwachilengedwe. Seleniamu imalowa mu tsamba la tii ndipo ndi chizindikiro cha kudalilika komanso phindu la zamoyo la Utsiatayi Gong Tsa.
Zachilengedwe: Minda ya tii yachilengedwe yaoposa 3600 mu (pafupifupi 240 ha) m’kati mwa dera ili ndi chiphaso cha chilengedwe cha padziko lonse (EU, Rain Forest Alliance). Malo onse a minda m’derali ndi opitilira 22,000 ha, pomwe 10,000 ha ali ndi chiphaso ngati malo otumizira kunja molingana ndi miyezo ya EU.

5. Technolojia Yopangira:

Technolojia ya Utsiatayi Gong Tsa ndi yodziwika ngati choloŵa chosagwira cha chigawo cha Hubei. Mbali yake yapadera ndi kuphika kutentha kwambiri komanso kuumitsa kotentha kambiri (koposa 10 kuzungulira) ndi “kutsegulira fungo” (散香, sàn xiāng), zomwe zimapanga fungo lodziwika bwino la mtedza wa chestnut.

Kukolola (采摘, cǎizhāi): Kukolola ndi manja m’maŵa. Zopangirazo zimatengedwa mwachangu kupita ku fakitaleyi.
Kuyala (摊青, tānqīng): Masamba ang’onoang’ono amayalidwa pa thireyi za nsungwi mu mzere wochepetsetsa kuti chinyezi chapamwamba chisungunuke ndikutha pang’ono “kununkhira kobiriwira konyowa.” Nthawi — 2–4 maola.
Kuphika / “kupha kobiriwira” (杀青, shāqīng): Gawo lalikulu. Kutentha kwa wok kumafika pa 260 °C — kwambiri kuposa tii yambiri yobiriwira. Liŵiro la kutembenuza ndi pafupifupi 40 nthawi pa mphindi. Kutentha kwakukulu kwakanthawi kochepa kumathetsa liŵiro la oxidase, “kutseka” mtundu wobiriwira ndikuyambitsa zochita za Maillard zomwe zimapanga fungo loyambirira la mtedza wa chestnut (栗香, lì xiāng).
Kukumba (揉捻, róuniǎn): Tsamba limapotokoteka, kupanga mizere yokhwimitsa youma ndikuwononga makoma a cell kuti ichotse bwino pakamwedwa.
Kuumba (做形, zuòxíng): Kupanga tsamba kukhala mawonekedwe ake enieni — mizere youma, yokhwimitsa, yolunjika.
Kuumitsa kambiri ndi kumasula fungo (烘干散香, hōnggān sàn xiāng): Ntchito yapadera: tsamba limadutsa kuzungulira koposa 10 kwa kuumitsa kotentha ndi “kupuma” kwakanthawi panja. Kuzungulira kulikonse kumachotsa chinyezi ndipo nthawi yomweyo kumalola zinthu zosakhazikika kuti zikhazikike mkati mwa tsamba, zomwe zimakulitsa kuzama ndi kukhazikika kwa fungo la mtedza wa chestnut. Chinyezi chomaliza — ≤ 6%.
Kusankha ndi kugawa (拣剔分级, jiǎn tī fēnjí): Kuchotsa masamba olakwika, ma dzinde ndi zidutswa; kugawa mu magiredi.

6. Makhalidwe a Zomverera:

Maonekedwe a tsamba louma: Mizere yofanana, yokhwimitsa, yopyapyala (条索紧细, tiáosuǒ jǐnxì), mtundu — wobiriwira wowala ngati emerald wokhala ndi kunyezimira kwasiliva kuchokera ku maluwa. Tsamba limawoneka lokonzeka ndi lofanana.
Fungo la tsamba louma: Fungo lakuya, lokhazikika la mtedza wa chestnut “shu lixiang” (熟栗香, shú lì xiāng — “fungo la mtedza wa chestnut woopetsedwa”), lowonjezeredwa ndi mawu oyeretsa a zomera ndi mthunzi wopepuka wamaluwa.
Fungo la madzi: Mbiri ya mtedza wa chestnut imalamulira ndipo imakula pamene ikuzizira. Fungo ndi lolimba, “lodzaza”, ndi mzere wautali — chimodzi mwa zizindikiro zodziwika bwino za tii iyi.
Kukoma: Kukoma kumafotokozedwa ndi ndondomeko ya “makapu atatu”: kutsanulira koyamba — koyera, kowala, ndi chotsekemera choyamba (甘醇初露); chachiwiri — cholemera, ndi “thupi” lakuya la mtedza wa chestnut (熟栗香郁); chachitatu — chobiriwira cha emerald, chonunkhira, ndi kutseguka kwathunthu kwa fungo (芳香横溢). Kukoma ndi kotsekemera, koyera (清甘, qīnggān), ndipo pambuyo pake pamatsalira chotsekemera chobwereza chotalikirapo (回甜畅爽, huí tián chàng shuǎng). Kukoma kowawa ndi kumva kopanda pake kumakhala kosapezeka.
Mtundu wa madzi: Kutsanulira koyamba — koyera, kobiriwira modziŵika (清绿); chachiwiri — chobiriwira chagolide (绿亮透黄); chachitatu — chobiriwira cha emerald chowala (碧泛青). Madziwo ndi oyera, owala.
Pansi pa kapu (tsamba lophikidwa): Zobiriwira zofewa, zofanana, zofewa. Masamba amatseguka onse, zomwe zimatsimikizira kufewa kwa zopangira ndi kusamala kwa kupanga.

7. Zopangira za Mankhwala:

Ma Polyphenol (茶多酚): 18–24% ya kulemera kouma. Ma catechin amapereka kumva pang’ono komanso ntchito ya antioxidant. Chiŵerengero chocheperako cha ma polyphenol ndi ma amino acid poyerekeza ndi tii yobiriwira ndi chinsinsi cha kufewa ndi chotsekemera cha kukoma.
Ma Amino Acid (氨基酸): Kuchuluka kwakwezeka — 3.5–5%, makamaka L-theanine. Kuchuluka kwa ma amino acid kumapangitsa “kukoma kotsitsimula” (鲜爽) ndi “kukoma kosalala” (甘滑) kwa kukoma.
Ma Alkaloid: Kafeini — pafupifupi 3–4%; theobromine, theophylline — zochepa.
Seleniamu (硒, xī): Chinthu chodziwikiratu — kuchuluka kwa seleniamu m’tsamba la tii ndi kwakukulu kuposa kuchuluka kwa China chifukwa cha nthaka zokhala ndi seleniamu ku Enshi. Seleniamu ndi chinthu chofunika cha antioxidant chomwe chimagwira ntchito mu ma enzyme a glutathione peroxidase.
Ma Vitamin: C (kuchuluka kwakukulu, kofanana ndi tii zobiriwira), B₁, B₂, E, K, asidi folisi.
Mchere: Potaziyamu, magnesiamu, manganese, zinki, fosiforasi, fluoride — pamodzi ndi seleniamu.
Mafuta onunkhira ofunikira: Zowonjezera zomwe zimapanga mbiri ya mtedza wa chestnut — zotengera ma pyrazine ndi ma furan, zopangidwa panthawi yophika kutentha kwakukulu (zochita za Maillard).

8. Ubwino Wathanzi:

Ntchito ya antioxidant: Chitetezo chachiwiri cha antioxidant: ma catechin (ma polyphenol) + seleniamu yachilengedwe — kuphatikizana kwapadera kwa tii komwe kumalimbitsa kuchotsa ma free radical.
Kulimbitsa pang’ono ndi chithandizo chamalingaliro: Kuphatikiza kwa kafeini ndi L-theanine kumapereka kukhazikika kosasunthika popanda nkhawa — “mphamvu yodekha”.
Thandizo la chithokomiro ndi chitetezo cha mthupi: Seleniamu imagwira nawo ntchito yopanga mahomoni a chithokomiro ndi magwiridwe a chitetezo cha mthupi.
Thandizo la mtima ndi mitsempha: Ma polyphenol amathandizira kukhazikika kwa mafuta m’thupi ndikusunga kukhazikika kwa mitsempha.
Kugayitsa chakudya: Tii wobiriwira amachititsa kuti ma enzyme ogayitsa chakudya atuluke komanso amalimbitsa pang’ono kusuntha kwa m’mimba.
Kulimbitsa mano ndi mkamwa: Fluoride ndi ma catechin amalepheretsa tizilombo toyambitsa kuvunda kwa mano.
Thandizo la kagayidwe kachakudya: Tii wobiriwira amachulukitsa kutentha kwa thupi ndi kutentha kwa mafuta.
Ntchito yolepheretsa tizilombo: Ma catechin ali ndi mphamvu ya bacteriostatic pa tizilombo tina toyambitsa matenda.

9. Kaphikidwe:

Kutentha kwa madzi: 80–90 °C. Kwa magulu osalala a kamera — 80 °C; kwa magiredi ofunikira a masamba — 85–90 °C.
Kuchuluka kwa tii: 3 g pa 150 ml (kapu/ketulo); 5–7 g pa gaiwan 100–120 ml (gongfu).
Ziwiya: Gaiwan ya fainolo (盖碗) — imalola kuwongolera nthawi yochotsera ndipo imatsegula kwathunthu fungo la mtedza wa chestnut. Kapu yamagalasi — kuti muwone “kuvina” kwa tsamba ndi kusintha kwa mtundu kuchokera ku kutsanulira kumodzi kupita ku china.
Njira (gongfu-style):

Tenthetsani gaiwan ndi makapu ndi madzi otentha, tsanulirani.
Ikani 5–7 g ya tii, tsekani chivindikiro kwa masekondi 10 — muzipumira fungo la mtedza wa chestnut kuchokera pachivindikiro.
Kutsanulira koyamba: tsanulirani madzi a 85 °C, dikirani masekondi 15–20, tsanulirani. Onani “kapu yoyamba” — kuyera ndi chotsekemera choyamba.
Kutsanulira kwachiwiri ndi kwachitatu: 10–15 masekondi. Fungo la mtedza wa chestnut limafika pachimake.
Kutsanulira kwachinayi ndi kwachisanu ndi chimodzi: onjezerani nthawi ndi masekondi 5–10. Kukoma kumasintha pang’onopang’ono kuchokera ku mtedza wa chestnut kupita ku maluwa ndi chotsekemera.
Chiwerengero cha kutsanulira: 5–8.

Kapu (beipao): 3 g pa 200 ml. Tsanulirani madzi mpaka gawo limodzi mwa magawo atatu a kapu — dikirani masekondi 30 — wonjezerani madzi. Muzimwa, kusiya gawo limodzi mwa magawo atatu a madzi ndikuwonjezera madzi otentha. Onani kusintha kwa “makapu atatu”.
Zofunika: Musasiye kwa mphindi zoposa 3 mu ketulo — tii yochuluka imataya chotsekemera ndikukhala yowawa kwambiri.

10. Kusunga:

Kutentha: 0–5 °C (firiji) mu thumba losindikizidwa lopanda mpweya — ndi koyenera. Malo ozizira ouma (mpaka 10 °C) amaloledwa.
Chotengera: Mathumba a vacuum okutidwa ndi zojambulazo, zitini zachitsulo zokhala ndi chivindikiro chotsekedwa bwino. Galasi — losaonekera lokha.
Adani a tii: Kuunika, chinyezi, fungo lachilendo, mpweya, kutentha.
Nthawi: Pakati pa miyezi 12 pambuyo popanga — kuti mutsegule kwambiri fungo la mtedza wa chestnut. Mwambi wakomweko umanena kuti Utsiatayi Gong Tsa wotsekedwa bwino m’chaka chachiwiri amasunga makhalidwe wake onse “monga watsopano” (色、香、味、形不变).

11. Mtengo ndi Zonamizira:

Gawo la mtengo: Wapakatikati ndi wapamwamba pakati pa tii zobiriwira za Hubei. Giredi yapadera yamasika (特级) kuchokera pakati pa dera — kuyambira 600 yuan/jin. Magulu ofunikira otumizidwa kunja — ndi otsika mtengo kwambiri.
Zomwe zimakhudza mtengo: Nyengo yakukolola (kumayambiriro kwa masika — mtengo waukulu), giredi, kukhala pakati pa dera lotetezedwa, chiphaso cha chilengedwe, cultivar (E Cha 10 — mtengo wapamwamba).
Momwe mungapewere zopusitsa:
- Onani chiphaso cha chizindikiro cha malo (地理标志) ndi chilolezo cha mtundu wa “Utsiatayi Gong Tsha” (makampani 37 ovomerezeka mu 2024).
- Yang’anani pa fungo la mtedza wa chestnut: tii yeniyeni imakhala ndi “shu lixiang” wakuya, wokhazikika — fungo la mtedza wa chestnut woopetsedwa, osati mawu a pamwamba a “kupsya”.
- Yang’anani “makapu atatu”: Utsiatayi weniweni amasonyeza kusintha kotsatizana kwa mtundu ndi fungo kuchokera ku kutsanulira kumodzi kupita ku china.
- Khalani osamala ndi mitengo yotsika mowonekera — kusintha zopangira kuchokera kunja kwa dera lotetezedwa kumachitika.
- Yang’anani kuchuluka kwa seleniamu: opanga ena amalemba pa phukusi ngati chizindikiro cha kudalilika.

12. Mfundo Zochititsa Chidwi:

Chikwangwani cha “Huang en chong xi” (皇恩宠锡), cholembedwa ndi mfumu Qianlong mwiniyo — ndi chokhacho m’chigawo cha Hubei cha mfumu choperekedwa ku tii. Chili m’nyumba yosungiramo zinthu zakale ya Enshi ndipo ndi chimodzi mwa ziwonetsero zazikulu.
Wu Changchen (伍昌臣) adayamba moyo wake ngati mlimi wosauka, atapeza mwangozi tchire la tii lakuthengo pamene anali kukonza malo a dimba. Kuchokera ku mitembo yochepa iyi, makampani onse a tii adakula, omwe lero amadyetsa mabanja opitilira 35,000.
Ndondomeko ya “makapu atatu” (三杯水, sān bēi shuǐ) ndi imodzi mwa njira zakale zolembedwa zoyendera tii yobiriwira m’China: kutsanulira kotsatira kulikonse kumayenera kuvumbula mbali yatsopano ya chikhalidwe cha tii. Utsiatayi ndi imodzi mwa tii zochepa zomwe ndondomekoyi idalembedwa m’zolemba zakale.
Dera la Xuan’en ndi gawo la “zinthu za seleniamu” za Enshi: kuno nthaka zimakhala ndi kuchuluka kwakwezeka kwakusakhazikika kwa seleniamu yomwe imapezeka mwachilengedwe, zomwe zimapangitsa zokolola zam’deralo (tii, mpunga, masamba) kukhala chidwi cha akatswiri azakudya.
Mu 2024, Utsiatayi Gong Tsa idatumizidwa kunja kumayiko opitilira 10, kuphatikiza Germany, France, USA ndi Japan. Kampani ya Germany ya Waldhof idatumiza oimira ake ku Xuan’en kuti akachite nawo gawo pakupanga — nkhani yosowa ya kulowerera kwa ku Ulaya kumene m’ntchito ya tii yaku China.

13. Kuyerekeza ndi Tii Zina Zobiriwira:

Utsiatayi Gong Tsa (伍家台贡茶) vs. Enshi Yu Lu (恩施玉露, Ēnshī Yùlù): Zonsezi ndi za ku Enshi, zonsezi zimakhala ndi seleniamu. Komabe, Enshi Yu Lu ndi tii yokhayo ku China yomwe imasunga technolojia ya Japan yoyanika ndi nthunzi (蒸青, zhēngqīng); fungo lake ndi latsopano, la nyanja, “la ndere.” Utsiatayi ndi chaocing/hongcing yokhala ndi mbiri yodziwika ya mtedza wa chestnut ndi kulemera kwakukulu kwa kukoma. Tii ziwirizi zimathandizana monga “yin ndi yang” ya chikhalidwe cha tii ku Enshi.
Utsiatayi Gong Tsa (伍家台贡茶) vs. Xin Yang Mao Jian (信阳毛尖, Xìnyáng Máojiān): Zonsezi ndi tii zobiriwira zochokera ku “zigawo zapakati pa China” zokhala ndi mawu a mtedza wa chestnut. Xin Yang Mao Jian ndi chaocing chenicheni, chofewa komanso chowawa chofewa. Utsiatayi ndi wolemera, wotsekemera, wokhala ndi fungo lokhazikika la mtedza wa chestnut chifukwa chakuumitsidwa kambiri. Seleniamu mu Utsiatayi imawonjezera phindu lapadera la zakudya.
Utsiatayi Gong Tsa (伍家台贡茶) vs. Mengding Gan Lu (蒙顶甘露, Méngdǐng Gānlù): Mengding Gan Lu ndi tii ya ku Sichuan yokhala ndi mbiri ya gongcha, yofewa, yotsekemera, yokhala ndi mawu a nyemba ndi mtedza wa chestnut. Utsiatayi ndi wokhazikika, wokhala ndi mbiri yakuya ya mtedza wa chestnut ndi kusintha kodziwika kwa “makapu atatu.” Zonsezi ndi tii za msonkho zokhala ndi mbiri yazaka mazana ambiri, koma malo ndi technolojia zimapanga mbiri zosiyanitsidwa.
Utsiatayi Gong Tsa (伍家台贡茶) vs. Tianshan Lü Cha (天山绿茶, Tiānshān Lǜchá): Tianshan ndi hongcing ya ku Fujian yokhala ndi fungo la maluwa ndi mtedza wa chestnut komanso “zobiriwira zitatu”; Utsiatayi ndi tii ya ku Hubei yopangidwa ndi technolojia yosakanizidwa ya chaocing-hongcing ndi mbiri yayikulu ya mtedza wa chestnut. Tianshan ndi “yonunkhira kwambiri” mu mawu a maluwa; Utsiatayi ndi “yozama kwambiri” mu mtedza wa chestnut ndi “yotsekemera” pambuyo.

Pomaliza:

Utsiatayi Gong Tsa ndi tii yokhala ndi mzere wachifumu, yomwe idamera kuchokera ku tchire lakutchire pa dimba la munthu wosauka. M’nkhani iyi muli chizindikiro: tii yayikulu imabadwa osati ndi mwayi, koma ndi malo ndi luso. Nthaka za seleniamu za Xuan’en, chifunga chamapiri cha mzere wa makumi atatu, kuphika kotentha kwakukulu ndi kuumitsa kwapang’onopang’ono, kochulukirapo — zonsezi zimaphatikizana mu kapu yomwe masiku ano imatha kudabwitsa monga momwe idadabwitsira Qianlong zaka mazana aŵiri zapitazo. Fungo la mtedza wa chestnut, lomwe limakula kuchokera ku kutsanulira kumodzi kupita ku china, chotsekemera chofewa chopanda chizindikiro cha kukoma kowawa ndi mzere wautali wakumva pambuyo — iyi ndi ndondomeko yomwe siinganenedwe. Tii iyi ndiyabwino chimodzimodzi pakulawa kochepa komanso mwambo wa m’mawa watsiku ndi tsiku, ndiyomveka kwa woyamba kumene ndi yosangalatsa kwa katswiri.