Chai cha Padzanja la Wosakhoza

Chai cha Padzanja la Wosakhoza (仙人掌茶, xiānrénzhǎng chá — kumatanthauza ‘Chai—Padzanja la Wosakhoza’) ndi chai chokhacho m’mbiri yonse chimene chinapatsidwa dzina ndi wolemba ndakatulo wamkulu Li Bai (李白, Lǐ Bái, 701–762). Chinapangidwa mu 760 ndi monke Zhongfu (中孚禅师, Zhōngfú Chánshī) — mwana wamng’ono wa Li Bai m’banja la a Li — m’nyumba ya amonke ya Yuchiyuan (玉泉寺, ‘Citsime cha Yamwala Wamtengo Wapatali’) m’chigawo cha Hubei, ndipo chidaikhira dzina ndi kukhalitsa kosatha chifukwa cha ndakatulo ya Li Bai yomwe adalemba ku Nanjing atatha kumwa chai: wolemba ndakatulo anazitcha ‘Padzanja la Wosakhoza’ kaamba ka maonekedwe ake opyapyala ngati padzanja lotambasuka. Ichichi ndi chimodzi mwa chai zochepa zobiriwira zaku China zopangidwa ndi kutenthetsa ndi nthunzi (蒸青, zhēngqīng) — njira yakale yokhazikitsira zobiriwira ndi nthunzi, yomwe idachokera ku nthawi ya mafumu a Tang, yomwe m’madera ambiri a China idasinthidwa kale ndi kuwotcha mʼmbale.

1. Gulu ndi Chiyambi:

Mtundu: Chai cha green (chosadulidwa). Chikugwera m’gulu la chai zobiriwira zopangidwa ndi nthunzi (蒸青绿茶, zhēngqīng lǜchá) — kuyimitsa kwa mankhwala a mkati kumachitika ndi nthunzi, osati kuwotcha m’chigamba. Potengera maonekedwe — ndi chopyapyala, ‘choona padzanja’ (掌形, zhǎngxíng).
Gulu: Ndi chinthu cha Chizindikiro cha National Geographic (国家地理标志保护产品, 2015). Mu 2014, njira yopangira idalembedwa m’Mlembi wa Zophweka Zosawonongeka za Chikhalidwe cha China pa mlingo wa dziko (国家级非物质文化遗产). Mu 1985 — ‘Mphika Wagolide’ wa chigawo cha Hubei (湖北省”金杯奖”). Ndi chai yakale yopereka kwa mfumu (贡茶) ya mafumu a Ming ndi Qing.
Chiyambi: China, chigawo cha Hubei (湖北, Húběi), mzinda wa Dangyang (当阳市, Dāngyáng Shì). Dera la chizindikiro cha geographic ndi dera lonse la Dangyang. Mtima wa malo amalimidwa ndi mbali ya kumwera ya phiri la Yuchiyuan (玉泉山, Yùquán Shān) — dera la nyumba ya amonke ya Yuchiyuan ndi midzi yoyandikana (玉泉村, 百宝寨村), pafupi ndi Chitsime cha Ngale zotchuka (珍珠泉, Zhēnzhū Quán).
Ma coordinates a geographic: 111°59′07″—112°09′22″ longitude ya kum’mawa, 31°14′06″—31°34′53″ latitude ya kumpoto.

2. Mbiri ndi Mfundo Zachikhalidwe:

Mbiri: Cha m’ma 760 (nthawi ya Shangyuan, 上元, mafumu a Tang) monke wa Buddha Zhongfu (中孚禅师), wa m’banja la Li (李) — abale omwewo ndi wolemba ndakatulo Li Bai — anatenga masamba atsopano a chai kuchokera ku zitsamba za chai zomwe zinali pafupi ndi Phanga la Mkaka (乳窟洞, Rǔkū Dòng) m’dera la nyumba ya amonke ya Yuchiyuan, napanga chai yopyapyala ya maonekedwe achilendo, ngati padzanja lotambasuka.

Zhongfu anabweretsa chai ku Nanjing (金陵, Jīnlíng) ndipo anapereka kwa wachibale wake wotchuka — wolemba ndakatulo wamkulu Li Bai (李白). Li Bai anayesa chai, anachita chidwi ndi maonekedwe ndi kukoma kwake, ndipo pamodzi mwini anachipatsa dzina ‘Padzanja la Wosakhoza’ kaamba ka maonekedwe ake opyapyala ngati padzanja lotambasuka la wosakhoza wa m’nthawi ya Dao. Kuwonjezera pamenepo, Li Bai analemba ndakatulo yopereka ulamuliro kwa chai iyi — ‘Ndakatulo yopereka, yotsindikiza chai “Padzanja la Wosakhoza” ya monke mwana wanga Zhongfu’ (答族侄僧中孚赠玉泉仙人掌茶序). Iyi ndi imodzi mwa ndakatulo zoyambirira komanso zodziwika bwino za chai m’zolemba za ku China. Kuyambira pamenepo, chai inapeza dzina ndi moyo wosatha wolembedwa m’zolemba.

Mu nthawi ya Ming ndi Qing, chai cha Padzanja la Wosakhoza idalembedwa m’ndandanda wa zopereka kwa mfumu (贡茶). Wofufuza wamkulu wa mankhwala Li Shizhen (李时珍, Lǐ Shízhēn) mu ‘Bencao Gangmu’ (本草纲目) analemba kuti: ‘Pakati pa chai za ufumu wa Chu pali “Padzanja la Wosakhoza” ya ku Jingzhou’ (楚之茶，则有荆州之仙人掌).

Mu zaka za zana la 20: pambuyo pa zaka makumi ambiri za kuchepa, kupanga kudalamulidwanso mu 1981. Mu 1985 — mphotho ya chigawo. Mu 2014 — njira yopangira idalembedwa m’Mlembi wa Zophweka Zosawonongeka za Chikhalidwe cha China pa mlingo wa dziko. Mu 2015 — kutetezedwa ndi chizindikiro cha geographic.
Dzina:
- ‘Xianren’ (仙人) — ‘wosakhoza, munthu wakumwamba’: chithunzi cha wamphamvu cha m’nthawi ya Dao, chimene chafika pa mkhalidwe wosafa.
- ‘Zhang’ (掌) — ‘padzanja’: kufotokoza maonekedwe a tsamba la chai lopyapyala, ngati padzanja lotambasuka.
- Dzina limaperekedwa mwa iye mwini ndi Li Bai — wolemba ndakatulo wamkulu kwambiri m’mbiri ya China. Ndi mlandu wokhawo wodziwika pamene chai inalandira dzina kuchokera kwa wolemba ndakatulo wapamlingo wotere.
Mfundo zachikhalidwe: Chai cha Padzanja la Wosakhoza ndi chai yokhala ndi ‘chikalata cholembedwa’ chapadera: ndakatulo ya Li Bai inapangitsa kuti chai ikhale osati chakumwa cha ku nyumba ya amonke, koma chinthu cha chikhalidwe cha dziko. Nyumba ya amonke ya Yuchiyuan ndi imodzi mwa nyumba zakale kwambiri za Buddha ku China (idakhazikitsidwa mu 593), ndipo Chitsime chake cha Ngale ndi chinthu chodabwitsa cha chilengedwe. Njira yopangira ndi nthunzi (蒸青) ndi ‘chakale chamoyo’ cha nthawi ya Tang: njira imeneyi ndi yomwe imagwiritsidwa ntchito m’nthawi ya Li Bai ndi Lu Yu, ndipo kenako idasamutsidwa ku Japan, kumene idakhala maziko a kupanga sencha ndi gyokuro.

3. Ndemanga ya Zomera ndi Zinthu Zogwiritsidwa:

Mtundu / Cultivar: Yuchiyuan Quntizhong (玉泉山群体种) — mtundu wachikulire wapakati wa tsamba la Camellia sinensis var. sinensis wa mitundu ya zitsamba. Tsamba — loyenda zungulira, lolemba. Nthawi yokula mwachangu — kuyambira Marichi mpaka September. Kupirira kwakukulu kwa zinthu zoyipa. Amadziwika ndi mphamvu yayikulu yolanda selenium kuchokera ku nthaka (硒吸收率较高).
Kukolola: Kukolola kwa masika — koyamba. Kwa gulu lapamwamba (特级) — kamphuno kamodzi ndi tsamba limodzi, ‘kamphuno kakula kuposa tsamba’ (芽长于叶). Tisiti — lalitali, loyera. Kwa gulu loyamba — kamphuno kamodzi ndi masamba amodzi kapena awiri. Kwa gulu lachiwiri — kamphuno kamodzi ndi masamba awiri kapena atatu.
Zofunikira pa zinthu: Zikini zofewa, zofanana, zopanda masamba a pulepo, ndi zowonongeka ndi tizilombo ndi matenda. Kukonza kumachitika tsiku lomwelo.

4. Malo ndi Makhalidwe a Kukulitsa:

Nyengo: Nyengo yotentha, ya mvula komanso mphepo yamphamvu. Kutentha kwapakati pachaka — 16.4°C, mvula ya pachaka — 1250 mm, kuchuluka kwa chinyezi — ≥78%.
Malo otalika: 400–800 mita kuchokera pamlingo wa nyanja. Mtima wa malowa — mbali ya kumwera ya phiri la Yuchiyuan.
Nthaka: Nthaka za yellow-brown (黄棕壤) ndi nthaka za mchenga wofiira (红砂岩风化沙质土), pH 4.5–6.5. Kuchuluka kwa zinthu zamoyo — ≥1.5%.
Makhalidwe apadera: Ziswe za mapiri nthawi zonse ziri m’mitambo ndi chifunga. Akasupe ambiri apansi panthaka, kuphatikizapo Chitsime cha Ngale (珍珠泉) chotchuka — madzi oyera, ochuluka ndi mchere. Kufunika kwa nkhalango — 70%, mitundu yoposa 300 ya mitengo (kuphatikizapo laurel ndi lotus) imapanga chilengedwe chosiyana cha ‘nkhalango ya mitambo mu mapiri atali’ (高山云雾).

5. Njira Yopangira:

Chai cha Padzanja la Wosakhoza ndi chimodzi mwa chai zobiriwira zochepa zamakono za ku China zomwe zimagwiritsa ntchito kutenthetsa ndi nthunzi (蒸青, zhēngqīng) — njira yomwe masamba amakonzedwa ndi nthunzi yotentha, osati kuwotchedwa m’chigamba. Njira iyi ndi cholowa cholunjika cha nthawi ya Tang, nthawi ya Li Bai ndi Lu Yu.

Kutenthetsa ndi nthunzi (蒸汽杀青 — zhēngqì shāqīng): Pa 100°C, nthawi — 50–60 sekondi. Nthunzi imachotsa mphamvu ya mankhwala a mkati mwachangu, ndikusunga kwenikweni mtundu wonyezimira wobiriwira (锁鲜保”三绿”) — ‘mabiriwira atatu’: tsamba louma lobiriwira, madzi obiriwira, ndi chai yotutsuka yobiriwira. Kutenthetsa ndi nthunzi ndiko kumapanga ‘mabiriwira atatu’ — mkhalidwe womwe sungathe kupezeka mwa kuwotcha m’chigamba.
Kuziziritsa ndi mphepo (扇凉 — shànliáng): Pambuyo pa kutenthetsa ndi nthunzi, masamba amaziziritsidwa mwachangu ndi mphepo.
Kuwotcha ndi kupanga maonekedwe (炒青做形 — chǎoqīng zuòxíng): Magawo atatu:
- Kuwotcha koyamba (头青): ‘Kugwedeza ndi kumwaza’ (抖散, dǒusàn) — kulekanitsa masamba omwe agwirizana.
- Kuwotcha kwachiwiri (二青): Kusinthana kwa ‘kugwedeza’ ndi ‘kutenthetsa m’kati’ (抖闷结合) — kukula kwa fungo.
- Kupanga maonekedwe (做形): Njira yofunika kwambiri — ‘抓按’ (zhuā àn, ‘kugwira ndi kukankhira’) — wopanga amagwira masamba ndi kuwakankhira ku khoma la chigamba, ndikupanga maonekedwe apadera a ‘padzanja lotambasuka’ (掌形, zhǎngxíng). Ntchito yonse imagwiritsidwa ndi manja, ndi kuyang’anira mosamalitsa kutentha kuti tsamba lisakhale lofiira.
Kuumitsa ndi kukonza maonekedwe (烘干定型 — hōnggān dìngxíng): Pa 70°C mpaka kuti madzi akhale ≤5%.

6. Makhalidwe Oyang’anira Manena:

Maonekedwe a tsamba louma: Tsamba zopyapyala, zowongoka, zolingana za maonekedwe a ‘padzanja’ (掌形, zhǎngxíng — mawonekedwe a padzanja lotambasuka). Mtundu — wobiriwira wowala wa emerald (翠绿). Tisiti yoyera yambiri (显毫). ‘Mabiriwira atatu’ (三绿, sān lǜ): tsamba louma lobiriwira, madzi obiriwira, ndi chai yotutsuka yobiriwira — ndi chizindikiro cha njira ya nthunzi.
Fungo la tsamba louma: Lodziwika bwino, losalala (清香雅淡, qīngxiāng yǎdàn). Ndi kamvekedwe kochepa ‘ka dzuwa’ (日晒气, rìshài qì) — kavundikidwe kofowoka ka chai zopangidwa ndi nthunzi.
Fungo la madzi: Lodziwika bwino, lokhazikika, ndi kusala kwatsopano kobiriwira. Popanda mafungo ‘owotcha’ — zotsatira za kutenthetsa ndi nthunzi osati kuwotcha.
Kukoma: Kwatsopano ndi kotsekemera (鲜爽, xiānshuǎng), kotsekemera (甘, gān), kolimba (醇厚, chúnhòu), ndi kutsekemera komwe kumabwerera (回甘, huígān). Kuwerama kumakhala kochepa. Kukoma kumakhala ‘kobiriwira’ ndi ‘koyera’ kuposa kwa chai zowotcha — popanda mankhwala a chestnut kapena nateni, omwe amadziwika ndi ‘chowotcha’ (炒青).
Mtundu wa madzi: Wobiriwira wofewa, wonyezimira ndi wosadetsedwa (嫩绿明亮) — wobiriwira kwambiri kuposa chai zowotcha, chifukwa cha kusungidwa bwino kwa chlorophyll pa kutenthetsa ndi nthunzi.
Chai yotutsuka: Zikini zofewa, zofanana za mtundu wobiriwira wowala — chachitatu mwa ‘mabiriwira atatu’.

7. Kaphatikizidwe ka Mankhwala:

Njira ya kutenthetsa ndi nthunzi (蒸青) imasunga makamaka mamolekyu achilengedwe a tsamba latsopano:

Polyphenols (catechins): Kuchuluka kwawo ndikokwanira. Kutenthetsa ndi nthunzi kumasunga catechins m’mawonekedwe osadulidwa kuposa kuwotcha.
Amino acids (kuphatikizapo L-theanine): Kuchuluka kwakukulu — kutenthetsa ndi nthunzi pa 100°C kumakhala kosalimba kwambiri kwa amino acids zomwe zimalephera kutentha, kusiyana ndi kuwotcha pa 140–200°C.
Chlorophyll: Kuchuluka kwakukulu — kutenthetsa ndi nthunzi kumasunga kwenikweni mtundu wobiriwira. Chlorophyll ndi yomwe imafotokoza mtundu wobiriwira kwambiri wa madzi.
Flavonoids (黄酮类, huángtóng lèi): Kuchuluka kwakukulu. Malinga ndi kafukufuku, chai cha Padzanja la Wosakhoza chimakhala ndi mphamvu yayikulu polimbana ndi ma virus a chimfine ndi streptococci — zotsatira zimagwirizanitsidwa ndi flavonoids ndi chlorogenic acid (绿原酸, lǜyuánsuān).
Chlorogenic acid (绿原酸): Kuchuluka kwakukulu — chinthu chochepetsa kutupa ndi choteteza ma cell.
Alkaloids: Caffeine — kuchuluka kwapakati.
Mavitamini: Vitamin C (yosungidwa bwino chifukwa cha kutenthetsa ndi nthunzi kosalimba).

8. Ubwino wa Thupi:

Kuziziritsa ndi kuchotsa poyizoni (清热解毒): Zinthu zachikhalidwe za chai yobiriwira yopangidwa ndi nthunzi.
Kuthandiza kupuma (止嗽平喘): Mankhwala achikhalidwe amati chai iyi imathandiza kuchepetsa chifuwa ndi kupuma movutikira.
Kuteteza ma cell: Polyphenols + flavonoids + chlorogenic acid — ndi gulu la zitatu zoundana zoteteza ma cell.
Kuwongolera mulingo wa shuga ndi mafuta m’magazi (降血糖血脂): Polyphenols ndi chlorogenic acid.
Kulimbana ndi ma virus: Flavonoids ndi chlorogenic acid zimatsitsa kwambiri ma virus a chimfine ndi streptococci.
Chofunika: zimenezi zakhala zikunenedwa malinga ndi chidziwitso chopezeka, osati ngati malangizo a zachipatala.

9. Kuphema:

Kutentha kwa madzi: 85–90°C.
Kuchuluka kwa chai: 3 g pa 150 ml ya madzi (njirayi ndi 1:50).
Zida: Kapu ya galasi kapena phale la porcelani loyera.
Ndondomeko:
1. Tenthetsani chotengera, tsanulirani madzi.
2. Ikani chai.
3. Tsanulirani madzi pa 1/3 ya mlingo, ‘nyowetsani’ chai kwa masekondi 30.
4. Wonjezerani mpaka 7/10 ya mlingo. Kuphema koyamba — masekondi 20.
5. Zotsatila — onjezerani masekondi 10. Chai imatha kuphedwa katatu.
Zindikirani: chai yomwe mwangogula ikuyenera kusungidwa pafupifupi masabata awiri kuti ‘fuvu la moto’ lichoke. Pakuyesa chai, samalani kuti mulibe chifufumitsa — sinthani kusiyanitsa tisiti yoyera (白毫) ndi chifufumitsa (霉斑).

10. Kusunga:

Sungitsani mosindikiza, pamalo a mdima, ouma, ozizira, kutali ndi fungo lina lililonse.
Chabwino kwambiri — m’firiji pa 0–5°C.
Nthawi yoyenera kugwiritsa — mpaka miyezi 12.
Pambuyo pootsegula — idyani mkati mwa miyezi 1–2.

11. Mtengo ndi Zakutsatsa:

Chai cha Padzanja la Wosakhoza ndi chai yopangidwa mochepa: mtima wake uli m’dera la nyumba ya amonke ya Yuchiyuan ndi midzi yozungulira. Magulu atatu (特级, 一级, 二级).

Momwe mungazindikire zonyenga:
- Gulani kwa ogulitsa odalirika omwe ali ndi chizindikiro cha geographic cha mzinda wa Dangyang.
- Yeretsani maonekedwe: ‘Padzanja’ lopyapyala lodziwika bwino — maonekedwe apadera omwe sapezeka pa chai zina. Masamba opotoka kapena a singano ndi mtundu wina wa chai.
- Fufuzani ‘mabiriwira atatu’: tsamba lobiriwira, madzi obiriwira, ndi chai yotsuka yobiriwira. Kuphimbala kwa madzi ndi chizindikiro cha chai yowotcha m’chigamba, osati yopangidwa ndi nthunzi.
- Yeretsani fungo: loyera, losalimba, popanda mafungo ‘owotcha’. Fungo la chestnut kapena la mbewu ndi mtundu wina wa njira.
- Samalani ndi mtengo: mtengo wokayikitsa wotsika ndi chizindikiro cha chinyengo.

12. Zinthu Zochititsa Chidwi:

Chai yokhayo yomwe idapatsidwa dzina mwa iye mwini ndi Li Bai — wolemba ndakatulo wamkulu wa Tang, mmodzi mwa ‘anthu awiri opatulika’ a ndakatulo za ku China (pamodzi ndi Du Fu). Ndakatulo ya Li Bai ‘答族侄僧中孚赠玉泉仙人掌茶序’ ndi imodzi mwa ntchito zoyambirira komanso zodziwika kwambiri za chai m’zolemba zapadziko lonse.
Monke Zhongfu (中孚禅师) si wophunzitsa wa Buddha wamba, koma wabale wa Li Bai m’banja la Li (族侄, ‘mwana wanga wamng’ono m’banja’). Chifukwa chake, mbiri ya chai ndi mbiri ya ubale wamabanja pakati pa anthu apamwamba a ku China m’zaka za zana la 8.
Njira ya kutenthetsa ndi nthunzi (蒸青) ndi ‘chakale chamoyo’ cha nthawi ya Tang. Njira imeneyi ndi yomwe imagwiritsidwa ntchito m’nthawi ya Li Bai ndi Lu Yu. Ku Japan, idasamutsidwa m’zaka za zana la 12-13 ndipo idakhala maziko a kupanga sencha, gyokuro ndi matcha. Ku China komwe, kuwotcha (炒青) kudalowa m’malo mwa kutenthetsa ndi nthunzi pafupifupi ponseponse — koma chai cha Padzanja la Wosakhoza idasunga njira yakale.
Li Shizhen — wolemba wa ‘Bencao Gangmu’, buku lalikulu kwambiri la mankhwala — adayika chai cha Padzanja la Wosakhoza payekha monga ‘chai ya ufumu wa Chu’ (楚之茶).
Nyumba ya amonke ya Yuchiyuan ndi umodzi mwa nyumba zakale kwambiri za Buddha ku China (idakhazikitsidwa mu 593), ndipo Chitsime chake cha Ngale (珍珠泉) ndi chodabwitsa cha chilengedwe, kumene mabulubu amatuluka pansi ngati ngale.

13. Kuyerekezera ndi masamba ena a green tea opangidwa ndi nthunzi (蒸青) komanso otchuka:

Ēnshī Yùlù (恩施玉露): Chochokera ku Hubei. Chomwecho chapangidwa ndi nthunzi (蒸青), chomwecho cha ku Hubei. Yùlù ndi ya singano, yokhala ndi mkhalidwe ‘waku Japan’; Padzanja la Wosakhoza ndi yopyapyala, ‘padzanja’, ndi mkhalidwe wa nthawi ya Tang.
Japan sencha (煎茶, Sencha): Nayonso ndi ya nthunzi (蒸し製). Koma sencha ndi ‘yanyanja’ komanso yolunjika pa ‘umami’; Padzanja la Wosakhoza ndi ‘yoyera’ komanso yosalamulika, ndi kamvekedwe ‘ka dzuwa’.
Nánjīng Yǔhuā Chá (南京雨花茶): Chochokera ku Nanjing — mzinda umene Li Bai adapatira chai dzina. Yǔhuā Chá ndi yowotcha, ya singano; Padzanja la Wosakhoza ndi ya nthunzi, yopyapyala. Njira zosiyana, koma ndi ubale wa ku Nanjing.
Lóngjǐng (龙井): Nayonso yopyapyala, koma ndi yowotcha (炒青), ndi fungo lotambasuka la mbewu ndi chestnut. Lóngjǐng ndi ‘yodongosera’ komanso ‘umami’; Padzanja la Wosakhoza ndi ‘yoyera’, popanda mafungo owotcha, ndi ‘mabiriwira atatu’ a mtundu wa nthunzi.

Kumaliza:

Chai cha Padzanja la Wosakhoza ndi chai yomwe idapatsidwa moyo wosatha ndi wolemba ndakatulo wamkulu wa China. Pamene mu 760 Li Bai adalandira kuchokera m’manja a monke mwana wake tsamba lobiriwira lopyapyala, looneka ngati padzanja la wosakhoza wa m’nthawi ya Dao, sanangopatsa dzina basi — adalemba chai mu gulu la ndakatulo za ku China. Zaka zoposa 12 pambuyo pake, ‘Padzanja la Wosakhoza’ ikupangidwabe mbali yomweyo ya phiri la Yuchiyuan, pa Chitsime chomwecho cha Ngale, ndi njira yomweyo ya nthunzi yomwe imagwiritsidwa ntchito pa nthawi ya ‘Chikalata cha Chai’. ‘Mabiriwira ake atatu’ — tsamba lobiriwira, madzi obiriwira, ndi chai yotutsuka yobiriwira — si chithunzi chabe, koma kulumikiza kogwira ndi nthawi ya Tang: nthawi yomwe chai imatenthedwa ndi nthunzi, osati kuwotcha, pamene olemba ndakatulo amapatsa mayina chai, ndipo amonke amapanga. Kwa iwo amene akufuna osati chakumwa chabe, koma kukhudza mbiri ya zaka zikwi zambiri — Chai cha Padzanja la Wosakhoza, chai yochokera m’padzanja la wosakhoza, ikuyembekezera m’kapu yake ya yamwala wamtengo wapatali.

14. Kuyerekezera ndi masamba ena a green tea opangidwa ndi nthunzi (蒸青) komanso otchuka:

Ēnshī Yùlù (恩施玉露): Chochokera ku Hubei. Chomwecho chapangidwa ndi nthunzi (蒸青), chomwecho cha ku Hubei. Yùlù ndi ya singano, yokhala ndi mkhalidwe ‘waku Japan’; Padzanja la Wosakhoza ndi yopyapyala, ‘padzanja’, ndi mkhalidwe wa nthawi ya Tang.
Japan sencha (煎茶, Sencha): Nayonso ndi ya nthunzi (蒸し製). Koma sencha ndi ‘yanyanja’ komanso yolunjika pa ‘umami’; Padzanja la Wosakhoza ndi ‘yoyera’ komanso yosalamulika, ndi kamvekedwe ‘ka dzuwa’.
Nánjīng Yǔhuā Chá (南京雨花茶): Chochokera ku Nanjing — mzinda umene Li Bai adapatira chai dzina. Yǔhuā Chá ndi yowotcha, ya singano; Padzanja la Wosakhoza ndi ya nthunzi, yopyapyala. Njira zosiyana, koma ndi ubale wa ku Nanjing.
Lóngjǐng (龙井): Nayonso yopyapyala, koma ndi yowotcha (炒青), ndi fungo lotambasuka la mbewu ndi chestnut. Lóngjǐng ndi ‘yodongosera’ komanso ‘umami’; Padzanja la Wosakhoza ndi ‘yoyera’, popanda mafungo owotcha, ndi ‘mabiriwira atatu’ a mtundu wa nthunzi.

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