Xiangyuan Wù Yá

Xiangyuan Wù Yá ndi tiyi wobiriwira wa m’mapiri a mkulu wochokera m’boma la Zhèn’ān m’chigawo cha Shǎnxī, yemwe amadziwika kuti “tiyi wa kumpoto kwenikweni wa m’mapiri a mkulu ku China.” Chizindikiro chachikulu cha tiyi ameneyu ndi fungo lakuya la mtedza wa chestnut, lobwera chifukwa chakuti minda ya tiyi ili pafupi ndi nkhalango za chestnut, komanso kukoma kokhalitsa pambuyo pomwa. Mu 2013, tiyi ameneyu adalandira udindo wa chinthu chodziwika ndi chizindikiro cha dera la dziko (国家地理标志产品, Guójiā Dìlǐ Biāozhì Chǎnpǐn).

1. Classification ndi Origin:

• Mtundu: Tiyi wobiriwira (绿茶, lǜchá), wosafufumitsidwa.
• Gulu: Tiyi wobiriwira wa m’dera la China; chinthu chodziwika ndi chizindikiro cha dziko.
• Origin: China, chigawo cha Shǎnxī (陕西, Shǎnxī), boma la Zhèn’ān (镇安县, Zhèn’ān Xiàn), mzinda wa Shāngluò (商洛市, Shāngluò Shì). Pakati pa ulimi ndi mudzi wa Xiàngyuán (象园村, Xiàngyuán Cūn) m’tauni ya Dárén (达仁镇, Dárén Zhèn), komanso matauni a Cháipíng (柴坪镇, Cháipíng Zhèn) ndi Shīzikǒu (狮子口, Shīzikǒu).
• Makonzedwe a malo: 33°07′–33°42′ N, 109°–110° E. Kuseri kwa mapiri a Qínlǐng (秦岭, Qínlǐng).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Mbiri ya tiyi ya boma la Zhèn’ān imachokera ku nthawi zakale: m’dera la Miàogōu (庙沟) adapezeka mitengo ya tiyi yakutchire ya zaka zoposa 500, ndipo madera akale a Liángzhōu (梁州) ndi Jīnzhōu (金州) anali m’modzi mwa madera asanu ndi atatu a tiyi omwe adasankhidwa ndi “woyera wa tiyi” Lù Yǔ (陆羽, Lù Yǔ) m’buku la “The Classic of Tea” (《茶经》, Chájīng) la m’nthawi ya Táng.

Zolembedwa zimayamba mu 1644 (chaka choyamba cha ulamuliro wa mfumu Shùnzhì, 顺治, m’banja la Qīng). Malinga ndi “Mbiri ya Boma la Zhèn’ān” (《镇安县志》, Zhèn’ān Xiàn Zhì), munthu wochokera ku chigawo cha Ānhuī dzina lake Liú Zhèngmín (刘正民, Liú Zhèngmín), wa ku mzinda wa Hézhōu (和州, Hézhōu) kumalo a Péngchéng (彭城镇), adabweretsa mbewu za tiyi ndikudzala m’chigwa cha Xiàngyuángōu (象园沟). Zomera zinaphuka chaka chotsatira, kutulutsa mitengo inayi, ndipo patatha zaka zingapo malo ake adakula kufika 15 mu (pafupifupi hekitala limodzi).

Mu 1927 (chaka cha 16 cha Republic), wogulitsa tiyi wochokera ku boma la Zǐyáng (紫阳, Zǐyáng) dzina lake Péng Chuánqīng (彭传清, Péng Chuánqīng), podutsa ku Xiàngyuán, adawona mitengo yobiriwira bwino ya tiyi ndikuphunzitsa anthu am’deralo luso la kukonza masamba. Pambuyo pake Péng adasamukira ku Shīzikǒu (tsopano mudzi wa Xīnfēng, 新丰村), kuyambitsa ulimi waukulu.

Kumapeto kwa zaka za m’ma 1900, katswiri wokazinga tiyi wochokera ku boma la Lìyáng (溧阳, Lìyáng) m’chigawo cha Jiāngsū, atachita chidwi ndi malowa — mapiri obiriwira, mitsinje yoyera, ndi mitambo yosatha — adapatsa tiyiyo dzina londetsa ndakatulo “Xiàngyuán Wù Yá” (象园雾芽, “Mphukira za M’khamu za Munda wa Njovu”).

Kuyambira 2000, mtunduwo waphatikizidwa ngati chizindikiro chimodzi cha boma. Mu 2012, tiyi “Xiàngyuán Wù Yá” pansi pa chizindikiro “Lìxiāngyuán” (栗乡缘) adalandira ulemu wokhala m’gulu la tiyi khumi apamwamba a chigawo cha Shǎnxī (陕西十大名茶) ndi udindo wa “Chinthu Chodziwika cha Shǎnxī” (陕西省名牌产品). Mu 2013, adapatsidwa udindo wa chinthu chodziwika ndi chizindikiro cha dziko. Pofika 2024, malo a minda ya tiyi ku Zhèn’ān adakula kufika 11,75 万亩 (~7,830 ha), chiwerengero cha tiyi wowuma pachaka chinali matani 1,280, mtengo wa zokolola unali 280 miliyoni yuan; mafakitale amapereka ntchito kwa anthu 14,000.

• Dzina: Xiàngyuán (象园) — “Munda wa Njovu,” dzina la mudzi komwe tiyiyo anabadwira. Wù (雾) — “chifunga,” kutanthauza mitambo yosatha yomwe imakutira minda ya m’mapiri a mkulu. Yá (芽) — “mphukira,” kutanthauza zopangira zofewa zapamwamba kwambiri. Dzina lonse limamasuliridwa kuti “Mphukira za M’khamu zochokera ku Xiàngyuán.”

• Tanthauzo la Chikhalidwe: Zhèn’ān imadziwika kuti “kwawo kwa chestnuts” (板栗之乡, Bǎnlì zhī Xiāng), ndipo kukhala pafupi kwa nkhalango za chestnuts ndi minda ya tiyi kumapatsa tiyiyo fungo lapadera la mtedza wa chestnut. Xiàngyuán Wù Yá wakhala chizindikiro cha boma ndi chizindikiro cha mafakitale a tiyi kumwera kwa Shǎnxī. Luso lachikhalidwe la “kupondaponda tiyi ndi nyundo yamatabwa” (木槌筑茶, mùchuí zhù chá) lalembedwa m’ndandanda wa cholowa cha chikhalidwe chosagwirika.

3. Kufotokozera kwa Zomera ndi Zopangira:

• Mitundu / Cultivar: Maziko a zomera ndi gulu la komweko (本地群体种, běndì qúntǐ zhǒng), lodziwika ndi kukana kuzizira kwambiri — khalidwe lofunika kwa dera la tiyi la kumpoto kwenikweni ku China. Cultivar yothandizira ndi Ānhuī Zhūyè Zhǒng (安徽槠叶种, Ānhuī Zhūyè Zhǒng), yomwe inabweretsedwa kuchokera ku chigawo cha Ānhuī. Zomera ndi za Camellia sinensis var. sinensis, mtundu wa chitsamba, masamba ang’onoang’ono.
• Kututa: Kututa kwachisanu, makamaka chisanafike chikondwerero cha Qīngmíng (清明, Qīngmíng) cha gulu lapamwamba kwambiri ndi chisanafike Gǔyǔ (谷雨, Gǔyǔ) cha lapakati. Mfundo ya “zoletsa zisanu” (五不采, wǔ bù cǎi) imagwiradi ntchito: samatuta masamba pa mvula, ndi mame, owonongeka, ofiirira, komanso osafanana.
• Mulingo wa kututa: Gulu lapamwamba — mphukira imodzi yokha (单芽, dānyá), yosapitirira 2 cm; gulu loyamba — mphukira ndi tsamba limodzi lomwe layamba kutuluka (一芽一叶初展, yī yá yī yè chū zhǎn); gulu lachiwiri — mphukira ndi masamba awiri (一芽二叶, yī yá èr yè). Kulemera kwa mphukira 100 ndi tsamba limodzi ndi pafupifupi 45 g.
• Zofunikira za zopangira: Zopangira zazing’ono, zofanana, zopanda masamba olimba ndi matsinde, zopanda kuwonongeka kwa makina ndi fungo lachilendo. Mitengo yakale (yoposa zaka 30) imapezeka makamaka m’mudzi wa Xiàngyuán.

4. Malo ndi Makhalidwe a Kulima:

• Mtunda ndi dera: Minda ya tiyi ili kuseri kwa mapiri a Qínlǐng — chotchinga chachilengedwe cha nyengo pakati pa Kumpoto ndi Kumwera kwa China. Dera la ulimi limakhudza boma lonse la Zhèn’ān. Pakati pa ulimi ndi malo a m’mapiri opitirira 800 m pamwamba pa nyanja m’matauni a Dárén, Cháipíng ndi Shīzikǒu, omwe amakutidwa ndi mitambo chaka chonse ndikuthiriridwa ndi madzi a akasupe a kumtunda kwa mtsinje wa Dānjiāng (丹江, Dānjiāng).

• Kutalika kwa malo: 800–1,500 m pamwamba pa nyanja.

• Nyengo: Kutentha kwapachaka pafupifupi ~14.5 °C. Kusiyana kwa kutentha pakati pa usana ndi usiku kumaposa 8 °C, zomwe zimachedwetsa kukula kwa mphukira ndikuthandizira kudzikundikira kwa ma amino acid ndi zinthu zonunkhira. Mvula yapachaka ndi 735–1,000 mm. Gawo lalikulu la kuwala kofalikira (短波蓝紫红光) limalimbikitsa photosynthesis ndi kudzikundikira kwa zopangira nayitrogeni. Mlingo wa ma amino acid mu tiyi wa masika ndi ≥ 3.0%.

• Dothi: Dothi la nkhalango lachikasu-bulauni (黄棕壤, huáng zōng rǎng), pH 5.79–6.21, mlingo wa zinthu zamoyo > 1.0%, mwachilengedwe limakhala ndi zinki ndi selenium. Nkhalango zimaphimba 65.1% ya dera, palibe zowononga mafakitale; kuchuluka kwa ma ion a mpweya oipa kumakhala koposa nthawi 50 kuposa muyeso wa m’mizinda. Minda ya tiyi yalandira chiphaso cha organic cha ku Europe.

5. Luso la Kupanga:

Xiàngyuán Wù Yá amapangidwa motsatira luso la tiyi wobiriwira wapamwamba wopangidwa pamanja. Cholinga chachikulu ndi kutsekereza chlorophyll ndikuimitsa oxidation ya enzyme, kusunga mtundu watsopano wobiriwira wa tsamba ndi mlingo wochuluka wa ma amino acid.

• Kufowoketsa (摊放 — tānfàng): Masamba angotutidwa kumene amayalidwa mosanjikiza kochepa m’chipinda chopumira mpweya kwa nthawi yosapitirira maola 6. Panthawi imeneyi, tsamba limataya chinyezi pang’ono, limakhala losavuta kupindika, ndipo mu zopangirazo zimayamba kutuluka zinthu zoyamba zonunkhira.

• Kukhazikitsa mtundu wobiriwira (杀青 — shāqīng): Kumachitika mu poto yachitsulo (铁锅, tiěguō) pamoto wankhuni pa kutentha kwa 200–220 °C. Kutentha kwa nkhuni kumapereka kutentha kofewa ndi kofanana, kupanga fungo lachikhalidwe la mtedza wa chestnut. Ntchito yamanja ya katswiri imalola kuwongolera mlingo wa kutentha kwa gulu lililonse.

• Kupindapinda (揉捻 — róuniǎn): Kumachitika motsatira mfundo ya kupitirira pang’onopang’ono “lofewa → lamphamvu → lofewa” (轻-重-轻梯度). Kupanikizika kochepa koyamba kumatsegula madzi a m’maselo popanda kuwononga mphukira; gawo lamphamvu limapanga mawonekedwe olimba; kupindapinda komaliza kofewa kumalinganiza mawonekedwe.

• Kuumba (做形 — zuòxíng): Gawo lofunika kwambiri lomwe limatsimikizira mawonekedwe a tiyi womalizidwa. Limachitika pamanja m’njira ziwiri: kupanikizira kuti apange mawonekedwe athyathyathya owongoka (手工压扁, shǒugōng yā biǎn) — mofanana ndi Lóngjǐng; kapena kupindapinda mozungulira ngati spiral (搓螺, cuō luó) — mofanana ndi Bìluóchūn. Mitundu yonse iwiri ndi zizindikiro za Xiàngyuán Wù Yá.

• Kuumitsa (烘干 — hōnggān): Kumachitika magawo awiri: kuumitsa koyamba pa 100 °C kuti mawonekedwe akhazikike ndikuchotsa chinyezi chachikulu, kenako kuumitsa komaliza pa 60 °C kuti afike pa chinyezi chokhazikika ndikutsekereza fungo.

• Kusanja ndi kuchotsa zopanda pake (筛分拣剔 — shāifēn jiǎntī): Tiyi womalizidwa amasefedwa m’magulu ndipo pamanja amachotsedwa matsinde, masamba achikasu, ndi zidutswa zosayenera.

• Makhalidwe apadera a luso: Kutsatira muyeso wa “zoletsa zisanu pakututa” (五不采). Kugwiritsa ntchito luso la cholowa chosagwirika — kupondaponda ndi nyundo yamatabwa (木槌筑茶). Zogulitsa zalandira chiphaso cha miyezo ya EU cha ulimi wa organic, komanso QS ndi ISO-9001.

6. Makhalidwe a Kumverera:

• Maonekedwe a tsamba louma: Mitundu iwiri yodziwika — yathyathyathya yowongoka (扁平挺直, biǎnpíng tǐngzhí), yofanana ndi Lóngjǐng, ndi yozungulira ngati spiral (蜷曲似螺, quánqū sì luó), yofanana ndi Bìluóchūn. Mtundu wa tsamba louma ndi wobiriwira kwambiri ndi tsitsi lofewa lophimba (墨绿隐毫, mòlǜ yǐn háo). Tsamba ndi losalala, lolimba, popanda zidutswa zazing’ono ndi matsinde.

• Fungo la tsamba louma: Fungo lalikulu la mtedza wa chestnut (栗香, lìxiāng) — chizindikiro chake, chobwera chifukwa cha kuyandikana kwa nkhalango za chestnut ndi kukazinga pa nkhuni. Kumbuyo kwake kuli kutsitsimula koyera kwa zobiriwira (清香, qīngxiāng).

• Fungo la mankhwala: Fungo lamphamvu la mtedza wa chestnut limatuluka m’masekondi oyamba a kuthirira, pang’onopang’ono likuwonjezeredwa ndi zizindikiro za mtedza wokazinga, zobiriwira zatsopano, ndi fungo lofewa la maluwa. Fungo ndi lokhalitsa, limakhalabe mpaka kuthirira komaliza.

• Kukoma: Kutsekemera (甘, gān) ndiye khalidwe lotsogolera — kumamveka kuchokera pa kapu yoyamba ndipo kumakula pambuyo pomwa. Thupi la mankhwala ndi lofewa ndi lodzaza (醇厚, chúnhòu), popanda kuwawa kapena kukala kodziwika. Pambuyo pomwa kumakoma kwanthawi yayitali ndi kotsitsimula, ndi kubwerera kokoma kodziwika (回甘, huígān) ndi kutulutsa malovu kochuluka (生津, shēngjīn).

• Mtundu wa mankhwala: Wowonekera, wachikasu-wobiriwira wowala (清澈黄亮, qīngchè huáng liàng).

• Pansi pa tiyi (tsamba lophikidwa): Masamba ofewa obiriwira, osalala, ofanana, amoyo ndi atsopano, otseguka ngati “timphukira” tathunthu (嫩绿匀整、鲜活成朵).

7. Zomwe Zili M’mankhwala:

Xiàngyuán Wù Yá amasiyanitsidwa ndi mlingo wokwezeka wa zinthu zogwira ntchito m’thupi, zomwe zimabwera chifukwa cha malo a m’mapiri a mkulu ndi kukula pang’onopang’ono kwa mphukira m’mikhalidwe ya kusiyana kwakukulu kwa kutentha kwa tsiku ndi usiku.

• Polyphenols (茶多酚): Mlingo umafika pafupifupi 28%, womwe ndi wokwezeka kwambiri kuposa pafupifupi muyeso wa tiyi wobiriwira (~20%). Gulu lalikulu ndi ma catechin, kuphatikiza epigallocatechin-3-gallate (EGCG), yomwe ili ndi mphamvu yodabwitsa ya antioxidant.
• Ma amino acid: Mlingo mu tiyi wa masika ndi ≥ 3.0%, kuphatikiza L-theanine — chinthu chofunikira kwambiri chomwe chimapangitsa kutsekemera, zizindikiro zofanana ndi umami, ndi zotsatira zomasulira.
• Mankhwala otulutsidwa m’madzi (水浸出物): ≥ 45% — ndipamwamba ndi 15 peresenti kuposa muyeso wa dziko, zomwe zimapereka thupi lolimba, lodzaza la mankhwala ndi kukana kuthirira mobwerezabwereza.
• Alkaloids: Caffeine (~2–4% ya kulemera kowuma), theobromine, theophylline — zimapangitsa mphamvu yolimbikitsa.
• Zinthu za mchere: Mwachilengedwe zili ndi zinki ndi selenium zochuluka, zobwera chifukwa cha kapangidwe ka dothi la komweko. Selenium imagwira nawo ntchito yoteteza ma cell ku oxidation, zinki imathandizira chitetezo cha mthupi.
• Mavitamini: Vitamini C (m’zopangira zatsopano), mavitamini a gulu B, vitamini K.
• Mafuta onunkhira ndi zinthu zonunkhira: Zimapanga mbiri ya mtedza wa chestnut; ma aldehyde ndi ma alcohol a mtundu “wobiriwira” (pentenol, ethylenol) ndiwo ambiri, omwe amadziwika ndi tiyi wa m’mapiri a mkulu okhala ndi ma amino acid ochuluka.

8. Phindu la Zaumoyo:

• Chitetezo cha antioxidant: Mlingo wokwezeka wa polyphenols (28%) umapereka kuthetsa kwabwino kwa ma free radicals. Malinga ndi kafukufuku waku China, mphamvu ya antioxidant ya ma polyphenols a tiyi ikhoza kukhala yoposa nthawi 18 kuposa ya vitamini E.

• Kuthandizira dongosolo la mtima ndi mitsempha: Ma catechin amathandizira kuchepetsa mlingo wa cholesterol m’magazi ndi kusunga kusinthasintha kwa mitsempha.

• Kulimbitsa mano ndi kupewa kuwola kwa mano: Mlingo wokwezeka wa fluoride mu tiyi umalepheretsa kuchita kwa mabakiteriya oyambitsa kuwola.

• Mphamvu yolimbikitsa yofewa: Kuphatikiza kwa caffeine ndi L-theanine kumapereka kumveka bwino kwa maganizo ndi kukhazikika popanda kukwera mwadzidzidzi kwa chisangalalo.

• Kuthandizira metabolism: Ma polyphenols amathandizira kayendedwe ka metabolism ndipo angathandize kukhazikika kwa kulemera kwa thupi ngati amamwa pafupipafupi.

• Selenium ndi zinki: Mwachilengedwe kukhalapo kwa zinthu izi mu tiyi kumathandizira chitetezo cha mthupi ndikugwira nawo ntchito yoteteza ma cell ku oxidation.

• Kuthandizira chakudya: Kumwa pang’ono pambuyo pa chakudya kumathandiza kugayikidwa kwabwino kwa chakudya; komabe, sikoyenera kumwa m’mimba mopanda kanthu — ma tannin angakhudze m’mimba.

• Mkhalidwe wa khungu: Ma antioxidant ndi ma trace element (selenium, zinki) amagwira nawo ntchito yoteteza khungu ku kukalamba chifukwa cha dzuwa ndi kupsinjika kwa oxidative.

• Chofunika: Chidziwitso ichi ndi chongodziwitsa basi ndipo sichiri malangizo azachipatala.

9. Kuthirira:

• Kutentha kwa madzi: 85–90 °C kwa magulu wamba. Kwa tiyi wa gulu la “Special” (特级) wa mphukira zokhazokha, kutentha kumalimbikitsidwa kuchepetsedwa kufika 80 °C kuti zisawononge zopangira zofewa.

• Kuchuluka kwa tiyi: 3 g pa 150 ml ya madzi (chiŵerengero 1:50).

• Ziwiya: Kapu yagalasi (玻璃杯, bōlí bēi) — yabwino kuwonera momwe mphukira zimayimilira moongoka m’madzi; kapu yoyera ya porcelain (白瓷杯, bái cí bēi) imatsindika mtundu wa mankhwala; gaiwan yoyera ya porcelain — ya mtundu wa gongfu.

• Njira:

  1. Tenthetsani ziwiya ndi madzi otentha ndikutsanulira.
  2. Ikani tiyi.
  3. Gwiritsani ntchito njira ya “kuthira pakati” (中投法, zhōng tóu fǎ): tsanulani madzi kufika pa 1/3 ya kuchuluka kwake, gwedezani kapu pang’ono kuti tsamba linyowe ndikudzutsa fungo (润茶摇香, rùn chá yáo xiāng), kenako dzazani madzi kufika pa kuchuluka konse.
  4. Kuthirira koyamba — masekondi 30.
  5. Kuthirira kotsatira kulikonse onjezerani masekondi 10.
  6. Tiyi amapirira kuthirira kokwanira 4–5.

• Zolemba: Osathira ndi madzi otentha kwambiri (pamwamba pa 90 °C) — kutentha kwambiri kumawononga theanine ndipo kumapangitsa kukala kopambanitsa. Sikovomerezeka kumwa m’mimba mopanda kanthu chifukwa ma tannin angakhudze m’mimba. Tiyi watsopano (新茶) ndi bwino kusunga masiku 7 pamalo amdima kuti “achotse moto” asanayambe kuthirira koyamba.

10. Kusunga:

• Kuyika mosindikizidwa, kutetezedwa ku fungo lachilendo ndi kuwala.
• Kutentha koyenera ndi 0–5 °C (mu furiji). Tiyi wobiriwira wa ku Zhèn’ān amakhudzidwa kwambiri ndi oxidation; mutatsegula phukusi, tikulimbikitsidwa kumwa tiyi mkati mwa mwezi umodzi.
• Musanatsegule phukusi lozizira, lisiye lifike kutentha kwa chipinda kuti mupewe madzi oundana pamwamba pa tsamba.
• Adani a tiyi: kuwala, chinyezi, kutentha, okosijeni, fungo lachilendo.

11. Mtengo ndi Zonamizira:

• Mitengo yosiyanasiyana: Mtengo umadalira kwambiri gulu ndi nyengo. Tiyi wa Míngqián (明前茶, tiyi chisanafike Qīngmíng) wa gulu la “Xiàngyuán Wù Yá” (lapamwamba kwambiri) — 400–1,000 yuan pa jin (500 g). Xiàngyuán Máojiān (象园毛尖, gulu lapakati, chisanafike Gǔyǔ) — 200–400 yuan pa jin. Xiàngyuán Chǎoqīng (象园炒青, tiyi wamba wochokera ku zokolola za chilimwe-m’dzinja) — ndi wotsika mtengo kwambiri, amadziwika ndi chiŵerengero chabwino cha mtengo/ubwino.
• Zomwe zimakhudza mtengo: nyengo ya kututa, gulu la zopangira (mphukira zokhazokha motsutsana ndi mphukira + masamba awiri), ntchito yamanja, kupezeka kwa ziphaso (organic, chizindikiro cha dera).
• Momwe mungapewere zachinyengo:
  • Gulani kwa ogulitsa odalirika omwe ali ndi chizindikiro cha dera ndi ziphaso za QS/ISO.
  • Onani maonekedwe: Xiàngyuán Wù Yá weniweni amakhala ndi mawonekedwe odziwika athyathyathya kapena ozungulira, mtundu wobiriwira kwambiri, ndi kukhazikika kofanana.
  • Yang’anani fungo: kamvekedwe keniweni ka mtedza wa chestnut sikungapangidwe ndi zokometsera — ndi kofewa, kakuya, ndi kokhalitsa.
  • Mankhwala ayenera kukhala owonekera bwino, opanda mathithi.
  • Mtengo wokayikitsa wotsika wa tiyi wa “míngqián” — chizindikiro chotheka cha chinyengo kapena kusintha kwa zopangira.

12. Zinthu Zosangalatsa:

• Xiàngyuán Wù Yá amatchedwa “tiyi wa kumpoto kwenikweni wa m’mapiri a mkulu ku China” (中国最北缘高山茶): minda ili pa 33° N — kumpoto kwenikweni kuposa madera ambiri a tiyi m’dzikolo, zomwe zimapatsa tiyiyo mbiri yapadera yamankhwala yokhala ndi ma amino acid ochuluka.

• Fungo la mtedza wa chestnut la tiyiyo si mwangozi: boma la Zhèn’ān limadziwika mwalamulo kuti “Kwawo kwa Chestnuts,” ndipo minda ya tiyi imazunguliridwa ndi nkhalango za chestnut. Kuyandikana kwa chilengedwe, komanso kugwiritsa ntchito moto wankhuni pokazinga masamba, kumapanga mbiriyi yapadera.

• Pofika 2024, mafakitale a tiyi ku Zhèn’ān amapereka ntchito kwa anthu 14,000 ndipo amapanga zinthu za mtengo wa 280 miliyoni yuan pachaka, zomwe zimapangitsa tiyi kukhala imodzi mwazinthu zofunika kwambiri pachuma cha komweko.

• Luso la “kupondaponda tiyi ndi nyundo yamatabwa” (木槌筑茶) — ndi luso lapadera lazamisiri, lolembedwa ngati chinthu cha cholowa chosagwirika. Njirayi imachokera ku njira zakale zoponderezera ndi kunyamula tiyi m’madera a m’mapiri.

• M’mudzi wa Xiàngyuán, pali mitengo ya tiyi ya zaka zopitirira 30, yochokera ku zomera zomwe zinakhazikitsidwa ndi mbadwa za wolima tiyi woyamba Liú Zhèngmín m’zaka za m’ma 1600. Mitengo imeneyi imawonedwa ngati “amayi” ndipo imapereka zopangira za magulu ochepa a tiyi.

• Mankhwala otulutsidwa m’madzi a Xiàngyuán Wù Yá amaposa muyeso wa dziko ndi 15 peresenti — izi zikutanthauza kuti tiyi ali ndi zinthu zosungunuka zochuluka modabwitsa, zomwe zimatsimikizira kukoma kokhuthala ndi kakuya. Mlingo woterowo ndi wosowa ngakhale kwa tiyi wa kumwera wa m’mapiri a mkulu.

13. Kufanizira ndi Tiyi Wina Wobiriwira:

• Xīhú Lóngjǐng (西湖龙井, Xīhú Lóngjǐng): Tiyi wobiriwira wathyathyathya wachikale wochokera ku Zhèjiāng. Chinthu chofanana ndi mawonekedwe athyathyathya a tsamba; kusiyana — Lóngjǐng ali ndi mbiri ya nyemba ndi mtedza wa chestnut yokhala ndi “kukazinga” koonekera, pomwe Xiàngyuán Wù Yá amapereka kamvekedwe kakuya ka mtedza wa chestnut ndi kutsekemera kwautali, zobwera chifukwa cha malo a m’mapiri a mkulu ndi kulemeretsedwa ndi selenium.

• Dòngtíng Bìluóchūn (洞庭碧螺春, Dòngtíng Bìluóchūn): Tiyi wobiriwira wozungulira ngati spiral wochokera ku Jiāngsū. Mtundu wozungulira wa Xiàngyuán Wù Yá umafanana ndi Bìluóchūn, koma mbiri ya kukoma imasiyana kwambiri: Bìluóchūn amalamulidwa ndi zizindikiro za zipatso ndi maluwa (minda ya tiyi imayandikana ndi mitengo ya zipatso), pomwe Xiàngyuán Wù Yá ali ndi kakuya ka mtedza wa chestnut ndi kukoma kwa mchere.

• Xìnyáng Máojiān (信阳毛尖, Xìnyáng Máojiān): Tiyi wotchuka wobiriwira wochokera ku chigawo cha Hénán, komwenso kuchokera ku madera a kumpoto kwa tiyi. Mitundu yonse iwiri imasiyanitsidwa ndi mlingo wokwezeka wa ma amino acid, komabe Xìnyáng Máojiān ali ndi kukala kochuluka ndi kukoma kwa udzu, pomwe Xiàngyuán Wù Yá ndi wotsekemera komanso wofewa.

• Zǐyáng Máojiān (紫阳毛尖, Zǐyáng Máojiān): “Mnansi” wochokera ku dera lomwelo la kumwera kwa Shǎnxī, yemwenso ali ndi selenium wochuluka. Mikhalidwe yofanana ya nyengo, koma Zǐyáng Máojiān ndi tiyi wopindidwa ngati singano wokhala ndi mbiri ina ya fungo, wopanda mbiri yodziwika ya mtedza wa chestnut.

14. Kutsutsana ndi Chisamaliro:

• Sikoyenera kumwa m’mimba mopanda kanthu: mlingo wokwezeka wa ma tannin ungapangitse kusapeza bwino m’mimba.
• Musapitirire makapu atatu patsiku kuti mupewe kumwa caffeine mopambanitsa.
• Pamene mukumwa mankhwala, muyenera kusiya tiyi: theobromine ndi ma tannin angakhudze mayamwidwe a mankhwala. Nthawi yoyenera yodikira ndi yosachepera ola limodzi.
• Mochenjera pa nthawi ya pakati ndi kuyamwitsa chifukwa cha caffeine.
• Anthu omwe ali ndi vuto lamanjenje kwambiri komanso kusowa tulo amalimbikitsidwa kuchepetsa kumwa masana.

Pomaliza:

Xiàngyuán Wù Yá ndi tiyi wokhala ndi khalidwe limene nkovuta kulisokoneza ndi tiyi wina wobiriwira wa ku China. Fungo lakuya la mtedza wa chestnut, kutsekemera kokhalitsa ndi kokutira, ndi mankhwala owala ngati galasi — ndi zotsatira za malo apadera a kumpoto kwa m’mapiri a mkulu, mwambo wazaka mazana atatu, ndi luso losamala lamanja. Tiyi ameneyu ndi woyenera kwa iwo amene amayamikira m’tiyi wobiriwira osati kutsitsimula kwa udzu, koma kutentha kakuya ka mtedza ndi kukoma kokwanira. Thirirani ndi madzi ofewa pa kutentha koyenera, musafulumire — ndipo kuthirira kotsatira kulikonse kudzatsegula kamvekedwe kena ka kukoma, ngati mitambo yomwe ikung’ambika pamwamba pa mapiri a Qínlǐng.