Mame a Jade a Xīn Lín

Mame a Jade a Xīn Lín (新林玉露, xīn línyùlù) ndi imodzi mwa tiyi wobiriwira wa ku China ochepa omwe amapangidwa ndi njira yothandizira ndi nthunzi (蒸青, zhēngqīng), osati kuwotcha. Ukadaulo wakale uwu, umene anaufotokoza Lu Yu (陆羽) mu “Chikondamoyo cha Tiyi” (蒸之, 捣之 — “thandizira ndi nthunzi, penga”), unatsala pang’ono kuzimirira ku China n’kupita ku Japan, komwe unakhala maziko a sencha ndi gyokuro. Kampani ya “Xīn Lín” yochokera ku Henan mu 1996 idaitanitsa mzere wa Japan wopanga thandizo ndi nthunzi ndipo inapanga chinthu chapadera — “Mame a Jade a Xīn Lín”, chophatikiza ukadaulo wa Japan ndi zipangizo zochokera ku Dabiéshān: mtundu wa gulu la Xìnyáng (信阳群体种), womwe umamera pamalo otalika 400–1000 m m’mapiri, komwe masiku 200 pachaka kumakhala nthunzi. Mu 2007, tiyiyo adalandira golide pa Mpikisano Wadziko Lonse wa Tiyi Wobiriwira, ndipo mu 2015 — “Ngamila ya Golide” pa Chiwonetsero cha Padziko Lonse cha EXPO.

1. Klasifikesheni ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (wosafufuzidwa, 绿茶, lǜchá). Njira yothandizira — nthunzi (蒸青, zhēngqīng), pa 95 °C. Mawonekedwe — “singano ya paini” (松针形, sōngzhēn xíng).

• Gulu: Chinthu cha chizindikiritso cha dera (国家地理标志产品, kuyambira 2010); “Chizindikiro Chotchuka cha Provinsi ya Henan” (河南省著名商标). Chimodzi mwa tiyi ochepa kwambiri obiriwira opangidwa ndi nthunzi m’China lamakono (pamodzi ndi Ēnshī Yùlù ndi ena owerengeka).

• Chiyambi: China; provinsi ya Henan (河南, Hénán); mzinda wa Xīn Xiàn (新县, Xīn Xiàn), womwe uli m’boma la Xìnyáng (信阳市, Xìnyáng Shì). Mzindawu uli mkati mwa mapiri a Dabiéshān (大别山, Dàbiéshān) — phiri lalikulu kwambiri pakati pa mitsinje ya Huang He ndi Yangtze. Malo ofunika kwambiri ndi Chéndiàn Xiāng (陈店乡, Chéndiàn Xiāng, munda wa tiyi wa Yúnshān — 云山茶场) ndi tawuni ya Sūhé (苏河镇, Sūhé Zhèn, malo a Húangpōlǎo — 皇坡佬高山野茶基地, kumene 40% ya mitengo idakalipobe zaka 30).

• Ma coordinates a geography: ~31°30′–32°00′ N, 114°30′–115°00′ E (dera la Xīn Xiàn).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

  Kuthandizira masamba obiriwira ndi nthunzi ndi njira yakale kwambiri yopangira tiyi ku China. Lu Yu mu “Chikondamoyo cha Tiyi” (zaka za m’ma 800) anafotokoza ndondomeko ya “蒸之, 捣之, 拍之, 焙之” — “thandizira ndi nthunzi, penga, sindikiza, umitse” — monga njira yokhazikika yopangira. M’nthawi ya Tang ndi Song, tiyi wopangidwa ndi nthunzi unali wofala; ndipo ukadaulo uwu m’zaka za 1100–1200 anautenga amonke a ku Japan, naupanga maziko a sencha, gyokuro ndi matcha. Koma ku China kuyambira nthawi ya Ming (zaka za 1400) kuthandizira ndi nthunzi kunasiyidwa n’kulowedwa m’malo ndi kuwotcha (炒青), ndipo pofika zaka za 1900 tiyi wobiriwira wothandizidwa ndi nthunzi unali wosowa kwambiri ku China.

  Kubwezeretsedwako kunachitika mu 1996, pamene kampani ya “Xīnlín Cháyè” (新林茶业有限公司, Xīnlín Cháyè) ku Xīn Xiàn idaitanitsa makina odzipangira okha a Japan a kuthandizira ndi nthunzi ndi kuwasinthira ku zipangizo za m’deralo — mtundu wa gulu la Xìnyáng, wotchuka chifukwa cha kuchuluka kwa ma amino acid. Motero anabadwa “Xīn Línyùlù” — “Mame a Jade a Xīn Lín”. Dzinali likugwirizana ndi Ēnshī Yùlù (恩施玉露) wa ku Hubei wotchuka, koma mankhwalawa ndi odziyimira paokha pa ukadaulo.

  Kuzindikiridwa padziko lonse kunabwera mwamsanga: mu 2007 — mphatso ya golide pa Mpikisano Wapadziko Lonse wa Tiyi Wobiriwira (世界绿茶评比金奖); mu 2010 — kudziwika ngati chinthu ndi chizindikiro cha dera; mu 2015 — “Ngamila ya Golide” (金骆驼奖) pa Chiwonetsero cha Padziko Lonse cha EXPO “Zaka 100 kuchokera ku Panama — Tiyi Odziwika a China” (百年世博中国名茶). Zogulitsa zake zimatumizidwa ku Japan, South Korea ndi United States.

• Dzina: 新林 (Xīnlín) ndi dzina la kampani yomwe inayambitsa, komanso kukumbutsa “nkhalango yatsopano” (新 — “yatsopano”, 林 — “nkhalango”) ya minda ya tiyi ya m’mapiri a Dabiéshān; 玉露 (Yùlù) — “mame a jade” — ndi dzina lachikale la tiyi wobiriwira wapamwamba kwambiri wopangidwa ndi nthunzi, lotengedwa ku miyambo ya tiyi ya China ndi Japan.

• Tanthauzo la chikhalidwe: Xīn Línyùlù akuyimira “kubwerera ku magwero” — kuukitsa ukadaulo wakale wa China, umene unatetezedwa ku Japan ndi kubwerera kwawo kudzera pa kusintha kwa mafakitale. Uwu ndi umodzi mwa tiyi ochepa omwe akuwonetsa momveka bwino kuzungulira kwa chikhalidwe: China → Japan → China. Mzinda wa Xīn Xiàn, womwe uli m’dera lankhondo la Dabiéshān (malo akale a Soviet Union a Hubei-Henan-Anhui), ukulimbikitsa kwambiri zokopa alendo za tiyi monga njira yothetsera umphawi m’madera a m’mapiri. Minda ya tiyi m’mapiri a Yúnshān ndi Húangpōlǎo ndi gawo la njira yokopa alendo yachilengedwe, yolumikiza zipilala za chipwirikiti ndi zokopa alendo zachilengedwe za Dabiéshān. Pofika m’zaka za 2020, Xīn Línyùlù wakhala mankhwala apamwamba kwambiri a tiyi m’mzindawu, ndipo mzere wake wodzipangira wokha wasanduka chitsanzo cha kusintha kwa mafakitale a tiyi ku Henan.

3. Kufotokozera Kwachomera ndi Zipangizo:

• Mtundu / cultivar: Mtundu wa gulu la Xìnyáng (信阳群体种, Xìnyáng Qúntǐzhǒng) — mtundu wam’deralo wa Camellia sinensis var. sinensis wokhala ndi masamba apakatikati, womwe unapangidwa m’malo a Dabiéshān kupyolera mu kusankha kwachilengedwe kwa zaka mazana ambiri. Masamba ake ndi oyendayenda, okhuthala, othithikira — ndiye kusintha ku nyengo yovuta ya m’mapiri. Mbiri ya biochemical ya zipangizo za masika: ma amino acid ≥4.2%, polyphenols 14.7% — kugwirizana kwapamwamba kwambiri kwa AK/PF (pafupifupi 1:3.5), koyenera kwambiri kwa tiyi wopangidwa ndi nthunzi, yemwe amasunga ma amino acid bwino kuposa wopangidwa ndi kuwotcha. Cultivar yomweyi imagwiritsidwanso ntchito popanga Xìnyáng Máo Jiān wotchuka — mmodzi mwa “Tiyi Khumi Apamwamba a China”, koma njira yothandizira ndi yosiyana kwenikweni.

• Kuthyolera: Masika — kuyambira kumapeto kwa March mpaka April. Mndandanda wa “Chá Sòng” (茶颂, “Nyimbo ya Tiyi”) — pamaso pa Chīngmíng, maluwa amodzi okha. “Chá Yǎ” (茶雅, “Kukoma kwa Tiyi”) — pamaso pa Gǔyǔ, maluwa + tsamba limodzi. “Chá Qíng” (茶情, “Kumverera kwa Tiyi”) — pakati pa April, maluwa + masamba awiri.

• Muyeso wa kuthyolera: Mtundu wapamwamba kwambiri (特级, mndandanda wa “Chá Sòng”) — maluwa amodzi okha basi.

• Zofunikira pa zipangizo: Maluwa aang’ono osawonongeka. Zipangizo zimakonzedwa tsiku lomwelo lothyolera. Minda yofunika kwambiri ya Húangpōlǎo — mitengo yazaka zopitirira 30 (40% ya zomera).

4. Terroir ndi Makhalidwe a Kulima:

Mzinda wa Xīn Xiàn uli pakatikati pa mapiri a Dabiéshān — phiri lalikulu kwambiri pakati pa Huang He ndi Yangtze, pa mphambano ya Henan, Hubei ndi Anhui.

• Utali wokulira: 400–1000 m. Minda yofunika kwambiri — m’malo otsetsereka opitirira 600 m.

• Nyengo: Malire a kumpoto a dera la subtropiki. Kutentha kwapachaka: 15 °C; mvula: 1100 mm/pachaka; masiku a nthunzi ≥200 pachaka — amodzi mwa madera a tiyi omwe ali ndi “nthunzi” kwambiri ku China. Kusintha kwakukulu kwa kutentha pakati pa usana ndi usiku. Nthawi yayitali ya kutentha kochepa m’nyengo yozizira imakakamiza mitengo ya tiyi kusonkhanitsa ma amino acid monga zoteteza ku ozizira — zimenezi ndi njira yachilengedwe yomwe imakulitsa kuchuluka kwa L-theanine.

• Nthaka: Dothi lofiira-chikasu (红黄壤), lakuya, pH 4.5–6.5, zinthu zachilengedwe ≥3% — umodzi mwa milingo yapamwamba kwambiri pakati pa madera a tiyi ku China.

• Chilengedwe: Kuchuluka kwa nkhalango — >85%. Dera lofunika kwambiri ndi malo oteteza madzi (水源保护区), kumene kulibe kugwiritsa ntchito feteleza wa mankhwala ndi mankhwala ophera tizilombo. Dabiéshān ndi amodzi mwa malo osungira zachilengedwe ofunika kwambiri ku Central China, omwe ali m’gulu la “28 madera ofunika kwambiri a chilengedwe m’dzikoli”. Minda ya tiyi pamalo otalika 600–1000 m imapanga “zilumba za mitambo” zachilengedwe — madera a nthunzi yokhazikika, kumene chinyezi chimakhala pamwamba pa 80% nthawi zonse, ndipo kuwala kwa ultraviolet kumakhala kochepera 30% ya mphamvu ya kuwala. Zinthu zimenezi zimapanga malo abwino osonkhanitsira ma amino acid ndi kuchepetsa kuwawa m’masamba a tiyi.

5. Ukadaulo Wopangira:

Xīn Línyùlù amapangidwa pa mzere wodzipangira wokha wamtundu wa Japan, womwe umalepheretsa kukhudza kwa manja ndi masamba a tiyi ndi kuipitsidwa. Kusiyana kwakukulu ndi tiyi obiriwira owotchedwa — kuthandizira ndi nthunzi, komwe kumateteza chlorophyll ndi ma amino acid m’njira yabwino kwambiri.

• Kuyala (摊放 — tān fàng): Maola 6 — nthawi yayitali kuposa tiyi ambiri obiriwira, zomwe zimakulitsa zinthu zomwe zimapanga fungo labwino.

• Kuthandizira ndi nthunzi (蒸汽杀青 — zhēngqì shāqīng): Nthunzi pa 95 °C nthawi yomweyo imalepheretsa ma enzymes, “kutseka” chlorophyll ndi mtundu. Mosiyana ndi kuwotcha (200+ °C), kuthandizira ndi nthunzi sikupanga fungo la “zowotchedwa” — fungo limakhalabe “lobiriwira” ndi “la nyanja”.

• “Kuswa tsamba” (叶打破形 — yè dǎ pò xíng): Gawo lapadera lomwe silinafanane ndi tiyi owotchedwa: tsamba limaswedwa makina, kukulitsa malo odulidwa. Izi zimafulumizitsa kusungunuka pamene tiyi akupangidwa ndi kumasula zakudya zopatsa thanzi. Gawoli latengedwa ku ukadaulo wa Japan wotchedwa “arabiki” (粗揉, kupotoza mwamphamvu).

• Kupotoza mwamphamvu ndi kuchotsa chinyezi (粗揉散水 — cū róu sàn shuǐ): Kupanga koyamba ndi kuchotsa msanga chinyezi chapamwamba.

• Kupotoza ndi kupanga mawonekedwe (揉捻造形 — róuniǎn zào xíng → 中揉成形 → 精揉整形): Njira ya magawo atatu: kuchokera ku kupotoza mwamphamvu, kupyolera mu kupotoza kwapakatikati, mpaka kupanga komaliza koyenera kwa “singano ya paini” (松针形). Gawo lirilonse limachepetsa m’mimba mwake ndi kuwongola mawonekedwe.

• Kuumitsa (干燥 — gānzào): Pa 80 °C mpaka kufika pa chinyezi chokhazikika.

• Kusankha mautoto ndi kulongedza (色选除杂 → 充氮包装): Kusankha mwa kuwala kumachotsa zigawo zosayenera; kulongedza mu mpweya wa nitrogen kumatalikitsa kutsitsimuka mpaka zaka 2 — nthawi yayitali kwambiri kuposa tiyi wamba obiriwira.

6. Makhalidwe Amamva:

• Maonekedwe a masamba owuma: “Masingano a paini” (松针形, sōngzhēn xíng) owonda, olimba, oongoka, olingana ndi ofanana. Mtundu — wobiriwira wakuda ndi kuthwanima kwa “inki” (墨绿, mòlǜ), ndi ubweya woonekera bwino woyera. Mtunduwo ndi wakuda kwambiri kuposa wa tiyi obiriwira owotchedwa — zotsatira za kusunga kwambiri chlorophyll panthawi yopangira nthunzi.

• Fungo la masamba owuma: Lobiriwira loyera (清香), ndi fungo lodziwika bwino la “nyanja” / “udzu wa m’madzi” (海藻香, hǎizǎo xiāng) — chizindikiro cha tiyi opangidwa ndi nthunzi. Magulu a masika amakhala ndi fungo lowonjezera la chestnut (栗香).

• Fungo la madzi a tiyi: “Lobiriwira la nyanja”, latsopano, ndi fungo laling’ono la “nori”. Tikamazizira, fungo lokoma la chestnut limawonekera.

• Kukoma: Kwatsopano (鲜爽) — “mphamvu” ya amino acid imawonekera kwambiri chifukwa cha kuthandizira mochenjera ndi nthunzi. Kotsekemera koyera (甘醇), ndi ubwino wobwereza (回甘生甜). Kuwawa ndi kulimba kumakhala kochepa kwambiri — polyphenols amawonongeka mwachangu ndi nthunzi kuposa ndi kuwotcha.

• Mtundu wa madzi a tiyi: Wobiriwira ngati jade, wowonekera bwino ndi wowala (碧绿透亮). Mtunduwo ndi “wobiriwira” kwambiri kuposa wa tiyi owotchedwa — chizindikiro chodziwikiratu cha tiyi wopangidwa ndi nthunzi.

• Pansi pa tiyi (masamba opangidwa): Obiriwira owala, olingana (青绿匀整), masamba ofewa amatseguka “ngati ma orchid” (嫩叶舒展如兰).

7. Kapangidwe ka Mankhwala:

• Ma amino acid (氨基酸): ≥4.2% (tiyi wa masika, mtundu wapamwamba) — umodzi mwa milingo yapamwamba kwambiri pakati pa tiyi aku Henan. L-theanine ndiyo imatsogolera.

• Polyphenols (茶多酚): 14.7% — ochepa kwambiri kuposa tiyi obiriwira owotchedwa (25–30%). Izi ndi zotsatira za kuthandizira ndi nthunzi: ndi nthunzi, gawo lina la polyphenols limasandulika, zomwe zimafotokoza kufewa kwa kukoma.

• Chlorophyll: Kuchuluka kwake ndi kokwezeka — kuthandizira ndi nthunzi kumasunga mpaka 80% ya chlorophyll (kuwotcha — 50–60%). Izi ndizomwe zimapereka mtundu wakuda wobiriwira wa “inki”.

• Alkaloids: Caffeine, theobromine, theophylline. Amalimbikitsa thupi.

• Fluoride: Kuchuluka kwake ndi kokwezeka — 15 mg/100 g, kothandiza popewa kuwola kwa mano.

• Mavitamini: Vitamini C, mavitamini a gulu B, vitamini E — kuthandizira ndi nthunzi kumasunga mavitamini bwino kuposa kuwotcha ndi kutentha kwakukulu.

8. Ubwino Wathanzi:

• Chitetezo cha antioxidant: Catechin + vitamini C + vitamini E — chitetezo chokwanira, cholimbikitsidwa ndi njira yosamalira bwino ya nthunzi.

• Zotsatira zolimbikitsa: Kugwirizana kwa caffeine ndi L-theanine — mphamvu yofewa, yayitali.

• Thanzi la m’kamwa: Kuchuluka kwa fluoride (15 mg/100 g) — kumodzi mwa koposa pakati pa tiyi, kumalepheretsa mpaka 90% ya mabakiteriya oyambitsa kuwola kwa mano.

• Thandizo la mtima: Theanine imalimbitsa makoma a mitsempha.

• Ntchito za ubongo: L-theanine imalimbikitsa kuyenda kwa mafunde a alpha mu ubongo.

• Chofunika: Ubwino umenewu wachokera ku zidziwitso za onse ndipo si upangiri wamankhwala. Osamwa pamimba yopanda kanthu. Tiyi watsopano ayenera kusungidwa kwa masiku 15 kuti “achotse moto”. Akatsekulidwa — amwe pasanathe maola 72 kuti apeze fungo lalikulu.

9. Kupanga:

• Kutentha kwa madzi: 85–90 °C. Osagwiritsa ntchito madzi otentha kwambiri (>90 °C amawononga chlorophyll ndi kupereka mtundu wachikasu m’malo mwa wobiriwira).

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

• Ziwiya: Kapu yagalasi — kuti muwone mtundu wobiriwira ngati jade; gaiwan — kuti mugwiritse njira ya kupendekera.

• Ndondomeko (kapu yagalasi, njira yopaka pamwamba):

  1. Tenthetsani kapu ndi madzi otentha ndi kuwathira.
  2. Thirani madzi a 85–90 °C mpaka 7/10 ya kuchuluka kwake.
  3. Ikani tiyi m’madzi (上投法, “njira yopaka pamwamba”).
  4. Yembekezerani mphindi 1. Madzi oyamba ndi okonzeka.

• Ndondomeko (gaiwan): Kutsegula kwa masekondi 5 → kupendekera koyamba ~ masekondi 15 → kenako +5 masekondi. Mtundu wapamwamba umapirira mpaka kupendekera kasanu ndi katatu — kulimba kwapadera kwa tiyi wobiriwira, chifukwa cha kuchuluka kwa zinthu zosungunuka ndi “kuswa tsamba” lomwe limakulitsa malo okhudza madzi.

10. Kusunga:

• Kutentha: 0–5 °C (firiji).
• Chidebe: Kulongedza kwa nitrogen (充氮包装) — muyeso wapamwamba wa “Xīnlín”. Nthawi yosungira mosatsegula mu nitrogen ndi zaka 2. Akatsegulidwa — maola 72 pa kutentha kwa chipinda kuti apeze fungo lalikulu.
• Kuwala: Kutsekereza kwathunthu; chlorophyll imakhudzidwa kwambiri ndi kuwala kwa ultraviolet.
• Nthawi: Mosatsegula — mpaka miyezi 24 (cholembetsa kwambiri kwa tiyi wobiriwira chifukwa cha kulongedza kwa nitrogen).

11. Mtengo ndi Zachinyengo:

Xīn Línyùlù ndi tiyi wamtengo wapatali. Mtundu wapamwamba (mndandanda “Chá Sòng”, maluwa amodzi) — kuyambira yuan/katundu 2000 kupitirira; mtundu woyamba (“Chá Yǎ”) — 800–1500 yuan/katundu; wachiwiri (“Chá Qíng”) — wotchipa pang’ono. Amapangidwanso matcha (抹茶粉) kuchokera ku zipangizo zomwezo ku makampani a zakudya.

• Momwe mungapewere zachinyengo:

  • Chizindikiro chachikulu — mtundu wa “inki wobiriwira” (墨绿) wa masamba owuma ndi madzi “obiriwira ngati jade” (碧绿). Tiyi obiriwira owotchedwa sakhala ndi mtundu wobiriwira wokhuthala chonchi.
  • Fungo — lodziwika bwino la “nyanja” / “udzu m’madzi”. Kupanda chizindikiro chimenechi kumatanthauza kuti tiyiyo sanapangidwe ndi nthunzi.
  • Mawonekedwe — okhwima, olingana “masingano a paini”. Masamba opotoka kapena osawoneka bwino ndi onyenga.
  • Kulongedza kwa nitrogen ndi chizindikiro cha “新林” — muyeso wapamwamba.

12. Zinthu Zosangalatsa:

• Kuzungulira kwa ukadaulo: China → Japan → China: Kuthandizira ndi nthunzi, kumene kunapangidwa ku China panthawi ya Tang, kunasamukira ku Japan m’zaka za 1200, kumeneko kunasanduka ukadaulo wa sencha ndi gyokuro, ndipo mu 1996 kunabwerera ku China kudzera pa kuisanitsa makina a Japan. Xīn Línyùlù ndi chitsanzo chowonekera cha kuzungulira kwa chikhalidweku.

• “Kuswa tsamba” — sichilema, koma njira: Gawo la “叶打破形” (kuswa tsamba ndi makina) lingaoneke ngati lopusa kwa okonda tsamba lathunthu, koma ndilo limakulitsa malo odulidwa ndi kufulumizitsa kusungunuka — masamba amatulutsa kukoma ndi fungo mwachangu ndi mokwanira.

• Ngamila ya Golide ya EXPO-2015: Mphatso ya “百年世博中国名茶金骆驼奖” inaperekedwa pokumbukira Chiwonetsero cha Padziko Lonse ku Panama mu 1915, pamene tiyi a ku China anayamba kuzindikiridwa padziko lonse. Xīn Línyùlù walowa m’gulu lapamwamba la “tiyi a zaka 100”.

• Masiku 200 a nthunzi pachaka: Mzinda wa Xīn Xiàn ndi umodzi mwa madera a tiyi omwe ali ndi “nthunzi” kwambiri ku China. Kukhala ndi mitambo nthawi zonse kumapereka kuwala kofalikira, komwe kumalimbikitsa kupanga ma amino acid ndi kuchepetsa kuwawa.

• Matcha wochokera ku Dabiéshān: Kupatula tiyi wa masamba, “Xīnlín” imapanga matcha (抹茶粉, mǒchá fěn) — ufa wosalala kwambiri kuchokera ku zipangizo zomwezo, wopangidwa ndi njira yopera ya ma microns. Uwu ndi umodzi mwa matcha ochepa enieni a ku China opangidwa ndi ukadaulo wa Japan, ndipo amagwiritsidwa ntchito m’makampani a zakudya ku China ndi kunja.

• Kutumiza ku Japan — kuyamikiridwa kwakukulu: Mfundo yoti Xīn Línyùlù akutumizidwa ku Japan — dziko lomwe limadziona kuti ndi muyeso wapadziko lonse wa tiyi wobiriwira wopangidwa ndi nthunzi — ikutsimikizira mkhalidwe wapamwamba wa malonda. Akatswiri a tiyi wa ku Japan amazindikira “kutsekemera kwachilendo” ndi “kufewa”, zomwe sizodziwika bwino ndi sencha ya ku Japan.

13. Kuyerekeza ndi Tiyi Ena Obiriwira Opangidwa ndi Nthunzi:

• Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): Hubei. Tiyi wakale kwambiri wobiriwira wopangidwa ndi nthunzi wosungidwa ku China (zaka za 1800). Mawonekedwe — “singano ya paini”, yofanana ndi Xīn Línyùlù. Fungo — lochuluka la “mkate” ndi “zomera”, lokhala ndi fungo lochepa la “nyanja”. Kukoma — kochuluka pang’ono, kotentha pang’ono. Xīn Línyùlù ndi “watsopano” komanso “wa nyanja” chifukwa cha mzere wamakono wodzipangira wokha komanso kuchuluka kwa ma amino acid (4.2% vs ~3%).

• Sencha ya Japan (煎茶, Sencha): Yopangidwa ndi nthunzi, koma kuchokera ku cultivars za Japan (Yabukita ndi zina). Fungo — la “umami” komanso “nyanja” kwambiri; kukoma — kochuluka komanso kwa “udzu wa m’madzi”. Xīn Línyùlù ndi wofewa, wokhala ndi kamfungo kakang’ono ka chestnut kokoma, kodziwika ndi zipangizo zochokera ku Dabiéshān. Mawonekedwe a sencha — “athyathyathya” kwambiri, Xīn Línyùlù — ozungulira pang’ono podutsa.

• Gyokuro ya Japan (玉露, Gyokuro): Wopangidwa ndi nthunzi komanso wophimbidwa ndi mthunzi. Amakhala ndi ma amino acid ochuluka kwambiri (mpaka 6%). Kukoma — “umami” wokhuthala, pafupifupi ngati “buliyoni”. Xīn Línyùlù ndi wopepuka, watsopano, wopanda umami “yolemetsa”; safuna mthunzi kuti apeze ma amino acid ochuluka chifukwa cha nyengo ya m’mapiri.

• Xìnyáng Máo Jiān (信阳毛尖, Xìnyáng Máo Jiān): Dera lomwelo (Xìnyáng), cultivar yomweyi, koma yowotchedwa (炒青). Fungo — lobiriwira la chestnut, popanda fungo la “nyanja”. Kukoma — kochuluka, kolimba pang’ono. Xīn Línyùlù ndi wofewa, “wobiriwira” kwambiri mu mtundu ndi fungo, wokhala ndi mbiri yapadera ya “udzu wa m’madzi”.

Pomaliza:

Xīn Línyùlù ndi mlatho wa tiyi pakati pa China wakale ndi Japan wamakono, pakati pa zaka za m’ma 800 ndi 2100. Ukadaulo umene Lu Yu adaufotokoza wadutsa njira ya zaka chikwi kudzera mu Nyanja ya East China ndi kubwerera kwawo ngati mzere wodzipangira wokha kuti udzakumane ndi zipangizo zomwe Japan sazidziwa: cultivar wamapiri wokhuthala wochokera mu nthunzi za Dabiéshān. Zotsatira zake — tiyi wokhala ndi mtundu wobiriwira ngati jade, fungo la “nyanja” ndi kutsekemera komwe sikufunikira kupangidwa mwa kuphimba ndi mthunzi. Patsani madzi a 85 °C pogwiritsa ntchito njira yopaka pamwamba — ndipo penyani momwe “masingano a paini” amatsikira pang’onopang’ono m’madzi, ndikuwapaka mu mtundu wa “mame a jade” womwe unapereka dzina ku chodabwitsa ichi cha tiyi.