Tiyi Wofiira wa Phiri la Zala Zisanu

Tiyi Wofiira wa Phiri la Zala Zisanu ndi tiyi wofiira yekhayo wopangidwa m’malo otentha a mapiri ku China, wochokera pachilumba cha Hainan, wopangidwa kuchokera ku mtundu wapadera wa mtengo wa tiyi wa masamba akuluakulu, Hainan Daye Zhong. Chizindikiro chake chapadera ndi «琥珀汤、奶蜜香» (“hǔpò tāng, nǎi mì xiāng” — “madzi amtundu wa amberi, fungo la mkaka ndi uchi”), mawu amene asanduka slogan yovomerezeka ya chizindikirocho. Chinthuchi chatetezedwa ndi Chizindikiro cha Malo a National Geographical kuyambira 2015 ndipo chili m’kaundula wa mayina otetezedwa a China ndi EU.

1. Magulu ndi Chiyambi:

Mtundu: Tiyi wofiira waku China (红茶, hóngchá), wophika mokwanira. Ndi wamagulu a tiyi wofiira wamsamba lalikulu (大叶种红茶, dàyèzhǒng hóngchá).
Gulu: Tiyi wofiira wa dera la Chigawo cha Hainan; amapangidwa m’mitundu ingapo: gongfu hong cha (工夫红茶), chikhalidwe cha tiyi wofiira wosweka (红碎茶, hóng suìchá) ndi CTC.
Chiyambi: China, chigawo cha Hainan (海南省, Hǎinán Shěng), mzinda wa Wuzhishan (五指山市, Wǔzhǐshān Shì). Malo akuluakulu opangira: tauni ya Shuiman (水满乡, Shuǐmǎn Xiāng), Maoyang (毛阳镇), Nansheng (南圣镇), Fanyang (番阳镇) ndi ena. Amalimidwanso m’dera la mapiri a Jianfengling (尖峰岭) kummwera kwa chilumbachi.
Magalimoto a malo: 18°38′–19°02′ N, 109°19′–109°44′ E (malire a dera lotetezedwa malinga ndi chiphaso AGI2015-03-1770).

2. Mbiri ndi Kufunika Kwachikhalidwe:

Mbiri: Ulimi wa tiyi m’dera la Wuzhishan uli ndi mbiri ya zaka mazana ambiri. Anthu a mtundu wa Li (黎族, Lízú) ndi Miao (苗族, Miáozú), eni enieni a chilumbachi, kuyambira kale ankasonkha masamba a tiyi wakuthengo kuti athe kuchiza chimfine, malungo ndi vuto la chimbudzi. M’buku la “Qiongtai Zhi” (《琼台志》, “Kufotokoza kwa Qiongtai”, 1512, nthawi ya Ming, ulamuliro wa Zhengde) kunalembedwa kale za kupanga tiyi m’mapiri a Wuzhishan: “pakati pa odziwika bwino – tiyi wopangidwa ku Shuiman wa Wuzhishan, mitengo yake ikuluikulu ngati kukumbatira manja, ndipo kukoma kwake koyera ndi kwabwino kwambiri.” M’nthawi ya Qing, tiyi wa ku Shuiman (水满茶, Shuǐmǎn Chá) anaphatikizidwa m’kaundula wa “mphatso za m’malire akummwera” (南荒贡品) ndipo anatumizidwa ku nyumba yachifumu. Mbiri yamakono ya tiyi wofiira wa m’mafakitale imayamba m’chaka cha 1959, pamene dipatimenti ya zamalonda zakunja ya chigawo cha Guangdong idakhazikitsa malo otumizira kunja tiyi wofiira ku Hainan. Lipoti la “Hainan Dao Chaye Kancha Baogao” (《海南岛茶叶勘察报告》, 1959) linanena kuti mitundu yamkulu ya masamba a m’derali imapereka tiyi wofiira wofanana ndi wochokera ku India ndi Ceylon. Pofika m’chaka cha 1965, malo a minda yatsopano ya tiyi pachilumbachi adafika pa 1,500 mu, ndipo kupanga kwapachaka kunkafika matani 350 a tiyi wouma. Kukula kwakukulu kudachitika pakati pa 1988 ndi 1993, pamene chigawo cha Hainan chitangokhazikitsidwa, boma lidayika ndalama zoposa 10 miliyoni yuan m’gulu la tiyi; pofika 1993, pachilumbachi panali mabungwe opitilira 50 a tiyi, malo a minda anali 120,000 mu, ndipo kupanga kwapachaka kunali matani 8,000. Munthawi imeneyi, tiyi wofiira waku Hainan ankagulitsidwa kunja pansi pa chizindikiro cha “Yuanhang” (远航, “Ulendo Wapanyanja”), dzina limene linavomerezedwa ndi nduna yaikulu Zhou Enlai (周恩来) mwini. Pambuyo pa kuchepa kwa zaka za m’ma 1990, kuyambiranso kudachitika m’zaka za m’ma 2000: mu 2015, Unduna wa Zaulimi wa People’s Republic of China unapereka kwa “Wuzhishan Hong Cha” udindo wa chinthu chokhala ndi chizindikiro cha malo (农产品地理标志). Mu 2017, tiyiyi adawonetsedwa pa Msonkhano wa Asia ku Boao. Mu 2019, mothandizidwa ndi Academician Chen Zongmao (陈宗懋), Institute of Large-leaf Tea ya Wuzhishan idakhazikitsidwa, komanso malo ogwirira ntchito a akatswiri adatsegulidwa. Mu 2020, Wuzhishan Hong Cha adalowa m’gulu lachiwiri la mndandanda wotetezera malo ogulitsa pakati pa China ndi EU.
Dzina: “Wuzhishan” (五指山) – “Phiri la Zala Zisanu,” nsonga yaikulu ya Hainan (1867 m), yotchedwa chifukwa cha mawonekedwe ake a nsonga zisanu. Kwa anthu amtundu wa Li, ili ndi phiri lopatulika, likulu la chilengedwe. “Hong cha” (红茶) – tiyi wofiira. Tiyi wakumaloko amadziwikanso ndi dzina la mbiri yakale “Shuiman Cha” (水满茶): “shuiman” m’chinenero cha Li amatanthauza “wakale, wapamwamba kwambiri.”
Kufunika kwa chikhalidwe: Tiyi Wofiira wa Wuzhishan ndi chimodzi mwa zizindikiro za Hainan ndipo ndi gawo lofunika la chikhalidwe cha kuchereza alendo. Mwamulo wa “Lao Ba Cha” (老爸茶, “tiyi wa abambo”) – kumwa tiyi mopupuluma ndi tiyi wofiira, kawirikawiri ndi mkaka wosakaniza kapena ndimu – ndi chizindikiro cha moyo watsiku ndi tsiku wa tiyi pachilumbachi. Tiyi wakhala chida chotsitsimutsa chuma cha midzi ya m’mapiri ya anthu a Li ndi Miao: mapologalamu a “kampani + kooperatifi + famu ya alimi” asandutsa kulima tiyi kukhala gwero lalikulu la ndalama kwa mabanja masauzande ambiri ku Shuiman ndi midzi yoyandikana.

3. Kufotokoza kwa Botanical ndi Zopangira:

Mtundu / Cultivar: mtundu waukulu ndi Hainan Daye Zhong (海南大叶种, Hǎinán Dàyè Zhǒng), womwe umadziwikanso kuti “Hua Cha 16” (华茶16号, GSCT16), wovomerezedwa ngati mtundu wovomerezeka wa dziko lonse wa gulu loyamba mu 1984. Ndi wa Camellia sinensis var. assamica, wamsamba lalikulu, ngati mtengo kapena theka-mtengo. Umadziwika ndi tsamba lakuda lonyentchera, nsonga zazikulu, kukhala wachinyontho kwa nthawi yayitali, ndi kuchuluka kwa polyphenols ndi amino asidi. Mitengo yakuthengo m’mapiri a Wuzhishan imafika kutalika kwa 10 m kapena kuposerapo. Pali mitundu itatu ya chilengedwe: yakuthengo (野生型), yolimidwa (栽培型), ndi “yomasulidwa” (野放型, yěfàng xíng) – mitengo ya m’minda yomwe yabwerera kuthengo. Mitundu ina yochokera ku Yunnan (mizere ya masamba akuluakulu a assam) imagwiritsidwanso ntchito.
Kusonkha: Chifukwa cha nyengo yotentha, mitengo ya tiyi imakhala yobiriwira pafupifupi chaka chonse; kusonkha kumachitika mpaka magawo 9 pachaka kwa miyezi 11. Kusonkha koyambirira kwa masika (kumapeto kwa Januware - February) kumapereka “Zhongguo di yi zaochun cha” (中国第一早春茶, “Tiyi Woyamba wa Masika Oyambirira ku China”). Magulu a masika ndi mphukira amalemekezedwa kwambiri kuposa a chirimwe.
Mulingo wosonkha: nsonga 1 + masamba 1-2 pa gongfu hong cha; kwa CTC ndi tiyi wosweka, tsamba lokhwima kwambiri nkuloledwa.
Zofunikira za zopangira: tsamba latsopano, lathunthu lopanda kuwonongeka kwa makina; kukonza kuyenera kuyamba posachedwa pambuyo posonkha chifukwa cha kuchuluka kwa ma enzymes mu nyengo yotentha.

4. Terroir ndi Makhalidwe a Kulima:

Malo ndi chilengedwe: Wuzhishan ndi chimake cha dera la zachilengedwe chapakati cha Hainan, lomwe lili m’gulu la National Park of Tropical Rainforests. Nkhalango zopitirira 80%, kusiyanasiyana kwa zamoyo kumaphatikizapo mitundu yopitirira 3800. Derali ndi lofunika kwambiri pachilumbachi ngati malo osonkhanitsira madzi.
Utali wokula: minda ikuluikulu ya tiyi ili pa utali wa 300–800 m; mitengo yakuthengo imapezeka mpaka 1200 m. Utali wapakati wa dera la tiyi la Shuiman ndi pafupifupi 600 m.
Nyengo: nyengo yotentha ya nyanja ya monsoon yokhala ndi mbali ya nkhalango ya mvula yamapiri. Chofunika kwambiri ndi kuti derali lili pansi pa latitude ya 19° N pamodzi ndi utali, zomwe zimapanga kuphatikiza kwapadera: masana aatali, nyengo yozizira yopanda chichisanu, mvula yambiri (yopitirira 2500 mm/pachaka) ndi chinyezi chambiri. Masiku amitambo ndi nkhungu amaposa 200 pachaka. Kutentha kwapakati pachaka ndi 22.4 °C; kusiyana kwakukulu pakati pa masana ndi usiku kumathandiza kusonkhanitsa zinthu zonunkhira ndi amino asidi. Derali silikhudzidwa ndi mphepo zamkuntho chifukwa cha mapiri ozungulira.
Dothi: dothi la laterite lofiira ngati njerwa (砖红壤, zhuānhóng rǎng) – lakuya, lomasuka, lolemera ndi chitsulo ndi alumnium, lopangidwa ndi kugumuka kwakukulu kwa mankhwala ndi zamoyo mu nyengo yotentha. pH 4.5–6.5. Kuchuluka kwa organic chifukwa cha zotsalira za nkhalango zambiri.
Kuchuluka kwa ion negative: mpweya m’minda ya tiyi ya m’mapiri uli ndi ma ion negative okwana 120,000 pa sentimita imodzi ya kyubu – chizindikiro cha gulu 6 kapena kuposerapo, kusonyeza kuyera kwapadera kwa mlengalenga.

5. Technology ya Kupanga:

Njira yokhazikika ya kupanga imaphatikizapo magawo khumi – kuyambira kusonkha mpaka kulongedza. Kwa gongfu hong cha ndi CTC, masikimu amasiyana pa siteji yopota.

Kusonkha (采摘, cǎizhāi): kusonkha pamanja kwa mulingo wa “nsonga 1 + masamba 1-2.”
Kufowoketsa (萎凋, wěidiāo): amagwiritsa ntchito ukadaulo wa “kufowoketsa mopepuka ndi kuwala” (柔光萎凋, róuguāng wěidiāo), pamene tsamba limataya chinyezi pang’onopang’ono ndi mofanana. Tsamba limakhala lofewa, fungo lopepuka lamaluwa limamveka.
Kupota (揉捻, róuniǎn): kuswa makoma a maselo kuti atulutse madzi. Zopangira za masamba akuluakulu a Hainan Daye Zhong zokhala ndi khungu lopyapyala ndi mapangidwe ofewa a maselo zimakhala zosavuta kupota, zomwe zimatsimikizira kutuluka kwa madzi ochuluka ndi kuwira kofanana.
Kuwira (发酵, fājiào): siteji yofunika kwambiri popanga mtundu, fungo ndi kukoma. Kuchuluka kwa epigallocatechin-3-gallate (L-EGCG) ndi ma catechins ena a ester m’zopangira za masamba akuluakulu kumatsimikizira kupangika kwakukulu kwa theaflavins ndi thearubigins, zomwe zimapangitsa mtundu wa “amberi” wa madzi ophika.
Kuyanika koyamba – mao huo (毛火, máohuǒ): kuyanika mwachangu ndi mpweya wotentha kuti aletse kuwira.
Kuziziritsa / kuyala (摊凉, tānliáng): kufanana kwa chinyezi cha tsamba.
Kuyanika kwachiwiri – er hong (二烘, èr hōng): kubweretsa chinyezi ku mulingo wapakatikati.
Kuziziritsa (摊凉).
Kuyanika kotsiriza – zu huo (足火, zúhuǒ): kuchepetsa chinyezi kufika pa ≤7%, kukhazikitsa fungo.
Kusefa ndi kulongedza (筛分, shāifēn; 装箱, zhuāngxiāng): kugawa malinga ndi tizigawo, kupanga magulu ogulitsa.

6. Makhalidwe a Organoleptic:

Maonekedwe a tsamba louma: otsekedwa molimba, zazikulu ndi zotanuka (条索紧结肥硕, tiáosuǒ jǐnjié féishuò); mtundu wa bulauni-mtoni wonyezimira (棕褐油润, zōnghè yóurùn). Nsonga zagolide zimaoneka bwino.
Fungo la tsamba louma: fungo lomveka bwino la mkaka ndi uchi (奶蜜香, nǎi mì xiāng) – chizindikiro cha Tiyi Wofiira wa Wuzhishan. Linaperekezedwa ndi fungo la ma chestnut ophikidwa ndi fungo lopepuka lamaluwa.
Fungo la madzi ophika: lozama, lokuta, lokhala ndi mkaka wa uchi wopambana ndi mabisiketi ofunda; akazizira, amatulutsa fungo la zipatso zouma.
Kukoma: kotsekemera, kodzaza mokwanira ndi “kutsetsereka” (甜醇爽滑, tiánchún shuǎnghuá); thupi lolemera, lozungulira, ndi kukoma kwa uchi kwautali pambuyo pake ndi kubwerera kodziwika kwa kutsekemera (回甘). Kuwawa ndi kocheperako, kukoma ndi kofewa ndi “ngati velvet.”
Mtundu wa madzi ophika: wofiira-amberi (红琥珀色, hóng hǔpò sè), wowala ndi wopanda madzi – chithunzi cha “madzi a amberi” ndi gawo la kufotokoza kovomerezeka kwa chizindikiro.
Pansi pa tiyi (tsamba lophikidwa): lalikulu, lonenepa, lofewa, lowala lofiira (肥软红亮, féi ruǎn hóngliàng), ndi nsonga zathunthu zowoneka bwino.

7. Kapangidwe ka Mankhwala:

Polyphenols: kuchuluka kwa ma polyphenols a tiyi ≥10% (malinga ndi muyezo wa GI); chifukwa cha zopangira za masamba akuluakulu, ma catechins a ester (L-EGCG, L-ECG, L-EGC) ndi ochuluka kwambiri kuposa ofananirako ndi masamba ang’onoang’ono, zomwe zimatsimikizira kupangika kwakukulu kwa theaflavins (≥0.1%) ndi thearubigins (≥2.5%).
Amino acids: kuchuluka kwa ma amino acid aulere >1.5%; L-theanine ndi amino acid yopambana, yopereka kufewa kwa kukoma ndi kamvekedwe ka “mkaka.”
Alkaloids: caffeine ≥2% ya kulemera kouma; theobromine ndi theophylline amapezeka pang’ono.
Mankhwala ochokera m’madzi: ≥34.0% – chizindikiro cha kukoma kochuluka ndi kuchuluka kwa zinthu zamkati.
Phulusa: ≤7.0%, zomwe zikusonyeza kuyera kwa zopangira.
Mamineralo ndi tinthu tating’onoting’ono: kobati, molybdenum, zinki, selenium – kuchuluka kwa tinthu tating’onoting’ono, komwe kumalumikizidwa ndi maminerali a dothi la chiphalaphala chotentha.
Mavitamini: pali mavitamini a gulu B, vitamini C (amatsalabe pang’ono ngakhale atawira mokwanira).
Chikhalidwe chapadera cha kapangidwe: chiyerekezo cha polyphenols ndi amino acids mu Hainan Daye Zhong chili pafupi ndi chabwino, zomwe zimapatsa kukhazikika pakati pa thupi lolemera ndi kufewa kwa kukoma – mkhalidwe wosowa kwa tiyi wofiira wamsamba lalikulu.

8. Zopindulitsa:

Kulimbitsa thupi mofewa: caffeine pamodzi ndi theanine imapereka mphamvu yokhazikika, yotalikirapo popanda kudumpha kapena “kusinthasintha kwa caffeine.”
Chitetezo cha antioxidant: theaflavins ndi thearubigins amagwira bwino ntchito yothetsa ma free radicals; zopangira za masamba akuluakulu zimapereka kuchuluka kwa ma antioxidants kuyerekeza ndi ofananirako ndi masamba ang’onoang’ono.
Kuthandizira chimbudzi: zinthu zokometsedwa ndi ma polyphenols zimathandizira mofewa kugwira ntchito kwa matumbo ndi kutulutsa ma enzymes a chakudya; mwamwambo, tiyi wa anthu a Li ndi Miao ankagwiritsidwa ntchito kuchiza vuto la matumbo.
Kuthandizira mtima ndi magazi: kumwa tiyi wofiira pafupipafupi kumalumikizidwa ndi kusintha kwa lipid profile ya magazi ndi kusunga kusinthasintha kwa magazi.
Kulimbikitsa chitetezo cha mthupi: ma polyphenols a tiyi amagwira ntchito yolimbana ndi mavairasi ndi tizilombo toyambitsa matenda; anthu a mtundu wa Li mwambiri ankagwiritsa ntchito tiyi wakuthengo popewa matenda a chimfine.
Kufunditsa ndi “kutonthoza m’mimba”: tiyi wofiira mu zakudya zaku China amaikidwa m’gulu la zakudya “zofunda”; amalimbikitsidwa kwa anthu omwe ali ndi mimba yosavutikira.
Kupatsa tinthu tating’onoting’ono: kukhalapo kwachilengedwe kwa kobati, molybdenum ndi selenium m’dothi la Wuzhishan kumalowa m’tsamba la tiyi, kuthandizira kubwezera kuchepa kwa michere.

9. Kuphika:

Kutentha kwa madzi: 90–95 °C kwa gongfu hong cha wamba; 85–90 °C kwa magulu apamwamba a nsonga.
Kuchuluka kwa tiyi: 5–6 g pa 100–120 ml (njira ya gongfu); 3 g pa 200–250 ml (njira ya ku Ulaya).
Zida: gaiwan ya porcelain (盖碗) 100–120 ml – chosankha chabwino poyesa fungo; ketulo yagalasi imakupatsani mwayi wosangalala ndi mtundu wa madzi ophika. Kwa magulu olimba, teapot ya dongo ndi yololeka.
Njira:
1. Tenthetsani zida ndi madzi owira.
2. Thirani tiyi ndi kupumira fungo la tsamba louma lotenthedwa.
3. Kutsuka (ngati mungafune): kuthira mwachangu kwa masekondi 2-3; tsanulani.
4. Kuthira koyamba: masekondi 8-10.
5. Kuthira kwotsatira: wonjezerani masekondi 5 pa kuthira kulikonse.
6. Chiwerengero cha kuthira: 6-8 kwa magulu abwino; zopangira za masamba akuluakulu zimapirira kuphika mobwerezabwereza.
Njira ya Hainan ya “Lao Ba Cha”: phikani tiyi wofiira wamphamvu, wonjezerani supuni ya mkaka wosakaniza kapena kachidutswa ka ndimu, perekani ndi zakudya zopepuka – njira yachikhalidwe ya kumwa tiyi kwatsiku ndi tsiku pachilumbachi.

10. Kusunga:

Zotengera zotsekedwa bwino, zosalowetsa kuwala; kutentha 10–25 °C; pewani chinyezi ndi fungo lachilendo. Tiyi Wofiira wa Wuzhishan wochokera ku zopangira za masamba akuluakulu amasunga bwino makhalidwe ake kwa miyezi 18-24. Magulu ena olimba a nsonga zambiri amakula akasungidwa kwa zaka 2-3 – mafuta a uchi amakula, thupi limakhala lozungulira kwambiri. M’nyengo yotentha ya Hainan, ndikofunika kwambiri kugwiritsa ntchito mapaketi a vacuum kapena matumba a chinyezi choyamwa.

11. Mtengo ndi Zonyenga:

Gulu la mtengo: kuchokera pakati mpaka pamwamba-pakati. Magulu oyambira amawononga kuchokera 80-150 yuan pa 100 g; magulu apamwamba a organic ochokera ku zopangira zakuthengo – kuchokera 300-600 yuan kapena kuposerapo. Zinthu zokhudza mtengo: mtundu wa zopangira (zakuthengo ndi zokwera mtengo kuposa zolimidwa), nyengo yosonkha (masika oyambirira ndi amtengo wapatali kwambiri), kuchuluka kwa nsonga, njira yopangira (gongfu ndi yokwera mtengo kuposa CTC) ndi chizindikiro.

Momwe mungapewere zonyenga:
1. Yang’anani chizindikiro cha malo (农产品地理标志) – chinthu chiyenera kupangidwa m’malire a Wuzhishan.
2. Yesani fungo: Tiyi Wofiira weniweni wa Wuzhishan umakhala ndi fungo lodziwika la mkaka ndi uchi; kusowa kwa kamvekedwe aka ndi chifukwa chachikulu chokayikira.
3. Yang’anani mtundu wa madzi ophika: mawonekedwe enieni a “amberi” (琥珀色) ndi chizindikiro chachikulu; mtundu wakuda kwambiri kapena wamatope umasonyeza kusokonezeka kwa ukadaulo.
4. Lawani kukoma: kutsekemera kwachilengedwe “kotsetsereka” popanda kuwawa kapena chisoni chowoneka.
5. Chenjerani ndi kulowetsa m’malo: chifukwa cha kutchuka kwakukula kwa chizindikiro, pamsika pamapezeka zopangira za Hainan zochokera ku madera ena, zomwe zimanenedwa kuti ndi za Wuzhishan.

12. Zinthu Zosangalatsa:

Tiyi Wofiira wa Wuzhishan ndi tiyi wofiira wakumwera kwambiri wamapiri ku China komanso tiyi wofiira yekhayo wopangidwa pansi pa 20° N. Potengera kutsika kwa latitude, alibe wofanana naye pakati pa tiyi ya China.
Hainan Daye Zhong ndi imodzi mwa mitundu 30 yovomerezeka ya mtengo wa tiyi ya dziko lonse, yovomerezedwa mu 1984 (nambala “Hua Cha 16,” GSCT16). Malinga ndi zotsatira za kafukufuku wa 1988-1989, mitengo ya tiyi yakuthengo inapezeka m’mphepete mwa mapiri atatu a Hainan – Wuzhishan, Limushan ndi Yajiadaling, ndipo dera la Wuzhishan limadziwika kuti ndilo malo oyambira komanso kusiyanasiyana kwakukulu kwa mtundu uwu.
Chizindikiro cha “Yuanhang” (远航, “Ulendo Wapanyanja”), pomwe tiyi wofiira wa Hainan ankagulitsidwa kunja m’zaka za m’ma 1960-1980, adatchulidwa mwini ndi nduna yaikulu Zhou Enlai ndipo panthawiyo ankaonedwa kuti ndi imodzi mwa zizindikiro zapadziko lonse za tiyi wofiira.
Mu 2017, Wuzhishan Hong Cha adakhala tiyi wovomerezeka wa omwe adatenga nawo mbali pa Msonkhano wa Asia ku Boao – msonkhano waukulu kwambiri wapadziko lonse ku Hainan.
Academician Chen Zongmao, katswiri wamkulu wa tiyi ku China, adatcha Hainan Daye Zhong “chinthu chabwino kwambiri cha tiyi wofiira” ndipo adanena kuti “Wuzhishan Hong Cha ikhoza kukhala ‘yofiira’ kwa nthawi yayitali.”
Dera la tiyi la Shuiman ndi kwawo kwa anthu a mtundu wa Li, omwe phiri la Wuzhishan ndi likulu lopatulika la chilengedwe. Minda yambiri ya tiyi ili pa malo a nkhalango zakale zamwambo, zomwe zimapatsa ulimi wa tiyi wakomweko tanthauzo lapadera la chikhalidwe.
Kuphatikiza pa gongfu hong cha wachikale, ku Hainan amapanga Xianglan hong cha (香兰红茶) wapadera – tiyi wofiira wophatikizidwa ndi makoko a vanila ya Hainan (香荚兰, Vanilla planifolia), zomwe zimapatsa chakumwacho fungo lofewa la vanila ndi mkaka.

13. Kuyerekeza ndi Tiyi Wina Wofiira:

Dian Hong (滇红, Diān Hóng) – tiyi wofiira wa Yunnan, wopangidwanso kuchokera ku mitundu ya masamba akuluakulu a assam. Dian Hong kawirikawiri amadziwika ndi mbali yopangira, yopangira tsabola-uchi ndi kulemera kwa “malt.” Tiyi Wofiira wa Wuzhishan ndi wopepuka, kutsekemera kwake ndi kopepuka, ndipo kamvekedwe kake kakulu kamkaka ndi uchi kulibe chofanana nacho mu Dian Hong.
Ying Hong (英红, Yīng Hóng) – tiyi wofiira wa Guangdong wochokera ku mtundu wa masamba akuluakulu wa Yinghong Jiuhao. Tiyi onsewa ndi ofiira a masamba akuluakulu a kummwera kwa China, koma Ying Hong ndi wolemera kwambiri ndi “ngati chokoleti,” pamene Wuzhishan ndi wofewa, ndi chidwi pa kutsekemera “kotsetsereka” ndi kuonekera kwa amberi kwa madzi ophika.
Tiyi wofiira wa Ceylon wa minda yamapiri – ndi wofanana kwambiri wakunja potengera kuphatikiza kwa “nyengo yotentha + utali.” Onsewa amakhala ndi fungo labwino komanso kutsekemera kwakukulu, koma tiyi ya Ceylon kawirikawiri imakhala yowawa komanso “ya mandimu,” pamene Wuzhishan ndi wofewa, “wa mkaka” ndi “ngati velvet.”
Tiyi wofiira wa Assam (India) – ndi wachibale wake wa botanical (var. assamica). Assam imadziwika ndi kukoma kwake kwamphamvu, malt, “m’mawa”; Wuzhishan ndi wosakhwima kwambiri ndipo ndi wotsekemera, popanda kuwawa koopsa.

Pomaliza:

Tiyi Wofiira wa Phiri la Zala Zisanu ndi tiyi wapadera wa malo: latitude yotentha, utali wa mapiri ndi mtundu wamba wa masamba akuluakulu omwe amapezeka m’derali zimapanga chinthu chomwe chilibe chofanana nacho chenicheni mu ulimi wa tiyi wapadziko lonse. “Madzi ake a amberi ndi fungo la mkaka ndi uchi” sikumangonena mawu otsatsa, koma ndi khalidwe la kumverera lomwe limapangidwa ndi kuphatikiza kwapadera kwa malo ndi botanical. Tiyi uyu akuyenera kwa okonda amene akufuna zokumana nazo zachilendo kupitirira tiyi wamba wofiira wa Yunnan ndi Fujian, komanso kwa watsopano yemwe angakopeke ndi kutsekemera kwake kofewa ndi kusowa kwa kuwawa.