Xinyáng Máo Jiān

Xinyáng Máo Jiān ndi imodzi mwa tii aakulu obiriwira akumpoto kwambiri a China, omwe amamera kutali ndi malo omwe amakonda mwachikhalidwe m’chigawo chakumwera cha “tea belt”. Kwawo ndi mapiri a chigawo cha Xinyang m’chigawo cha Henan, kumene nyengo yozizira yosinthasintha, nkhungu zanthawi yaitali ndi nthaka yodzala ndi humus zimapanga tii wokhala ndi mitundu yochuluka kwambiri ya amino acids ndi fungo lonyezimira la mtedza wa chestnut.

1. Gawoli ndi Chiyambi:

• Mtundu: Tii wobiriwira (wosachotsedwa fermentation). Masamba amaikidwa pa kutentha mu wok (“kupha zobiriwira”), oxidation imasiyidwa pafupifupi yatha.

• Gulu: Tii Odziwika a China (中国十大名茶, Zhōngguó Shí Dà Míng Chá). Alowa mgulu la “Tii Akulu khumi a China” kuyambira 1958.

• Chiyambi: China, m’chigawo cha Henan (河南省, Hénán Shěng), mzinda wa Xinyang (信阳市, Xìnyáng Shì). Dera la chizindikiro cha geographical indication limakhudza magawo asanu ndi atatu: zigawo za Shihe (浉河区) ndi Pingqiao (平桥区), komanso maboma a Luoshan (罗山县), Guangshan (光山县), Xinxian (新县), Shangcheng (商城县), Gushi (固始县) ndi Huangchuan (潢川县).

• Phula la terroir — “Mapiri asanu, maiwe awiri, mulandu umodzi” (五云两潭一寨, Wǔ Yún Liǎng Tán Yī Zhài): mapiri a Cheyun (车云山), Jiyun (集云山), Yunwu (云雾山), Tianyun (天云山), Lianyun (连云山); nyanja za Heilongtan (黑龙潭) ndi Bailongtan (白龙潭); mulandu wa Hejiazhai (何家寨). Madera atsopano ofunika kwambiri — matauni a Shihegang (浉河港镇) ndi Dongjiahe (董家河镇), komwe minda yokwera ili pamwamba pa 500 m.

• Ma coordinates geographical: Pafupifupi 32°07′ n. lat., 114°04′ e. long.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

Ulimi wa tii mdera la Xinyang wakhalako kwa zaka zoposa 2000 ndipo umachokera ku nthawi ya Eastern Zhou (东周, Dōng Zhōu). Mu 760–780, katswiri wa tii Lu Yu (陆羽, Lù Yǔ) mu buku lake “Chájīng” (茶经, Chájīng) anaika malowa mu dera la tii la Huainan (淮南茶区), natchula tii a chigawo cha Yijun (义阳郡, lero ndi Xinyang) kukhala ena mwa abwino kwambiri. Wolemba ndakatulo Su Dongpo (苏东坡) mu nthawi ya Northern Song (北宋) anasiya mawu otchuka: “Pakati pa tii a ku Huainan, woyamba ndi wochokera ku Xinyang” (淮南茶信阳第一).

Kumapeto kwa ulamuliro wa Qing (清朝), pakati pa 1905 ndi 1909, wochita bizinesi Cai Zhuxian (蔡竹贤) anakhazikitsa mabungwe asanu ndi atatu a tii — Yuanzhen, Guangyi, Yushen, Hongji, Bohou, Senlin, Longtan ndi Guangsheng, — nakhazikitsa minda pafupifupi 30 ha ndi kusanja momveka luso la kukazinga. Mu 1913, tii uja anatchedwa mwalamulo “Xinyáng Máo Jiān” (信阳毛尖). Mu 1915, analandira mendulo ya golide pa Panama-Pacific International Exhibition ku San Francisco.

Mu 1958, Xinyáng Máo Jiān analowa m’gulu la “Tii Akulu khumi a China”. Mu 1990, analandira Mphoto ya Golide ya Ubwino wa Dziko. Mu 2007, ku World Green Tea Congress ku Japan, adalandiranso mphoto ya golide. Mu 2008, muyeso wa dziko GB/T 22737-2008 unayamba kugwira ntchito, kutsimikizira udindo wa chizindikiro cha geographical indication. Mu 2014, luso la kupanga Xinyáng Máo Jiān linalowetsedwa m’kaundula wa zikhalidwe zosagwira dzanja za dziko la China.

• Dzina:

  • Xinyáng (信阳) — dzina la malo, kutanthauza komwe amachokera: mzinda wa Xinyang m’chigawo cha Henan.
  • Máo (毛) — “tsisi, ubweya”. Kutanthauza kuchuluka kwa tsisi loyera lofewa (白毫, bái háo) pa masamba ang’ono ndi mphukira.
  • Jiān (尖) — “nsonga, mphuno, piri”. Kufotokozera maonekedwe a masamba akuthwa ngati singano a tii womaliza.
  • Mwambiri, “毛尖” (Máo Jiān) amatanthauza “nsonga ya ubweya” — chithunzi cha ndakatulo chosonyeza maonekedwe ndi kumverera kwa masamba owuma.

• Tanthauzo la chikhalidwe: Xinyáng Máo Jiān ndi chonyada ndi chizindikiro cha chigawo cha Henan, chimodzi mwa zitsa za chitukuko cha China. Tii amatenga malo ofunika kwambiri pa chikhalidwe cha mphatso ndi misonkhano ya boma. Ku Xinyang, chaka chilichonse pamachitika Chikondwerero cha Tii cha Padziko Lonse (信阳国际茶文化节) choperekedwa kwa tii ameneyu. Kuyambira 1994, tii onse a m’chigawochi opangidwa ndi luso limodzi ndi kukwaniritsa miyeso ya ubwino amagulitsidwa pansi pa dzina la “Xinyáng Máo Jiān”, zomwe zapangitsa derali kukhala malo aakulu opangira tii odziwika ku China.

3. Kufotokozera kwa Botani ndi Zipangizo:

• Mtundu / cultivar: Gawo lalikulu la zokolola (pafupifupi 70%) limachokera ku mitundu ya m’deralo — Xinyáng qúntǐ zhǒng (信阳群体种, Xìnyáng Qúntǐ Zhǒng), yomwe ndi ya chitsamba cha Camellia sinensis var. sinensis ndi masamba apakatikati. Chomeracho chimapirira chisanu; masamba ndi mphukira ndi zobiriwira zowala, zofewa, zokutidwa ndi ubweya wochuluka. Kulemera kwa masamba zana limodzi ndi tsamba limodzi ndi pafupifupi 32 g. Monga mitundu yothandizira, amagwiritsidwa ntchito Fúdǐng Dà Bái Chá (福鼎大白茶, Fúdǐng Dà Bái Chá), Wūniú Zǎo (乌牛早, Wūniú Zǎo) ndi mitundu ina yobwera mofulumira, yomwe imalola kutambasula nthawi yokolola.

• Kukolola: Nthawi yaikulu yokolola ndi masika, kumapeto kwa Marichi mpaka kumayambiriro kwa Mayi. Magulu mwamwambo malinga ndi nyengo:

  • Míngqián chá (明前茶) — chisanafike chikondwerero cha Qingming (清明, Qīngmíng, kumayambiriro kwa April): makamaka masamba amodzi, kutsitsimuka kwakukulu ndi “毫香” (funtho la ubweya).
  • Gǔyǔ chá (谷雨茶) — chisanafike chikondwerero cha Guyu (谷雨, Gǔyǔ, pafupifupi 20 April): muyeso wa “mphukira imodzi — tsamba limodzi” (一芽一叶), kukoma kokwanira komanso kolemera.
  • Chūnwěi chá (春尾茶) — chisanafike Lixia (立夏, kumayambiriro kwa Mayi): ubwino wabwino pamtengo wotsika.
  • Xià-qiū chá (夏秋茶) — kukolola kwa m’chilimwe ndi m’dzinja: kuwawa kwambiri ndi kukoma, nthawi zambiri amagwiritsidwa ntchito popangira tii wamaluwa onunkhira.

• Muyeso wokolola: Kwa magulu apamwamba — “珍品” (chuma) ndi “特级” (extra) — amagwiritsidwa ntchito masamba amodzi okha kapena “mphukira imodzi — tsamba limodzi loyamba kutuluka” (一芽一叶初展). Kuti apange 1 kg ya tii wokonzeka wa gulu “珍品”, pamafunika masamba opitilira 100,000. Kwa gulu loyamba — “mphukira imodzi — masamba awiri oyamba kutuluka”. Kwa lachiwiri ndi lachitatu — “mphukira imodzi — masamba awiri kapena atatu”. Kukolola kumachitika nyengo youma, m’mamawa pamene mame atha.

• Zofunika pa zipangizo: Masamba ndi mphukira ziyenera kukhala zazing’ono, zosawonongeka, zofewa, zolingana kukula, zokutidwa ndi ubweya woyera. Masamba okhwima, timitengo ta tii, mphukira zofiirira ndi zonyansa siziloledwa. Madzi m’masamba atsopano — pafupifupi 70%.

4. Terroir ndi Makhalidwe a Kulima:

Phula la terroir lili m’dera losintha kuchoka ku subtropical kupita ku otentha pang’ono (北亚热带向暖温带过渡), zomwe zimapatsa tii mzimu wapadera, womwe suli mu tii wamwambo obiriwira akumwera kwa China.

• Kutalika kwa malo okulirapo: 300–800 m pamwamba pa nyanja. Minda yabwino kwambiri — pamwamba pa 500 m (matauni a Shihegang ndi Dongjiahe).

• Nyengo: Kutentha kwapachaka — 15.1 °C. Mvula yapachaka — pafupifupi 1200 mm. Chinyezi chachibale — 76%. Kusiyana kwakukulu kwa kutentha pakati pa usiku ndi usana. Chiwerengero cha masiku amitambo ndi nkhungu pachaka — pafupifupi 200, zomwe zimapereka kuwala kochuluka kosabalalika (漫射光) ndikuletsa kupangika kwa ma cell okhwima m’masamba. M’nyengo yozizira kumakhala kotentha pang’ono, chilimwe kumatentha komanso kumakhala ndi chinyezi chambiri ndi mawonekedwe a monsoon.

• Nthaka: Nthaka zachikasu-zobiriwira za m’nkhalango (黄棕壤, huáng zōng rǎng) zokhala ndi acidity pH 4.5–6.0, zodzaza ndi humus (kuchuluka kwa organic matter ≥ 2.5%). Kuchuluka kwa humus kumathandizira kusintha kwa nayitrogeni, zomwe zimachulukitsa amino acids m’masamba.

• Makhalidwe a terroir: Dera la Xinyang limadziwika kuti “dziko la mapiri ndi mitsinje” (山水之乡). Kusakaniza kwa usiku wozizira wapamwamba, nkhungu yaitali, nthaka za acidic ndi nthawi yaitali ya kukula kumabweretsa tsamba lodzaza ndi amino acids zaulere komanso polyphenols pang’ono, zomwe zimapanga kukoma kofewa, kotsekemera komanso kwatsopano, makamaka kwa tii obiriwira akumpoto.

5. Luso la Kupanga:

Kupanga Xinyáng Máo Jiān ndi njira yamwambo yopangira tii wobiriwira, yodziwika ndi luso lapadera la “wok iwiri” (生熟双锅, shēng shú shuāng guō): “wok yaiwisi” (生锅) yokonza ndi “wok yokonzeka” (熟锅) yokhazikitsa maonekedwe. Mwamwambo amatchula ntchito zisanu ndi zinayi zamanja.

• Kufowoka / Kuyala (摊放 — tān fàng): Masamba atsopano amayalidwa mosanjikiza pang’ono (~3 cm) pa ma tray a nsungwi pamthunzi kwa maola 4–10. Panthawiyi, chinyezi chimatayika pang’ono (mpaka ~70%), kusintha pang’ono kwa polyphenols kumachitika, mapuloteni amasanduka amino acids ndi starch kukhala shuga wosungunuka; zinthu zina za udzu zimawuluka. Izi zimakometsa fungo ndikuchepetsa kuwawa kwa tii wamtsogolo.

• “Kupha zobiriwira” mu “wok yaiwisi” (生锅杀青 — shēng guō shā qīng): Mbiya yachitsulo yopendekera (pa ngodya 30–35°) imatenthedwa mpaka ~140 °C (malinga ndi malipoti ena, mpaka 160–200 °C kwa magulu osiyanasiyana). Masamba amakonzedwa ndi manja pogwiritsa ntchito luso la “kugwira mizere” (手工抓条, shǒugōng zhuā tiáo) — ndi mayendedwe amphamvu a manja ndi zala kuponya ndi kusakaniza zipangizo. Cholinga ndicho kulepheretsa ma enzyme (polyphenol oxidase) mwachangu, kusunga mtundu wobiriwira ndi kukhazikitsa fungo latsopano.

• Kukhazikitsa maonekedwe mu “wok yokonzeka” (熟锅做形 — shú guō zuò xíng): Kutentha kwa mbiya kumatsitsidwa mpaka ~80–100 °C. Mmisiri wa tii amachita motsatizana zinthu zaukadaulo: “kukulunga mizere” (裹条, guǒ tiáo), “kupukuta” (扇条, shàn tiáo), “kuthamangitsa” (赶条, gǎn tiáo) kuti awongole masamba ndikuswa ziboda, ndipo pomaliza “kukonza” (理条, lǐ tiáo) ndi manja — kugwira mobwerezabwereza ndi kutaya mizere, kuwapatsa maonekedwe apadera owonda, owongoka, ozungulira komanso osalala. Gawo limeneli ndilomwe limatsimikizira mawonekedwe a “细圆光直” — masamba owonda, ozungulira, osalala ndi owongoka. Tii amatulutsidwa ali ndi chinyezi cha 33–35%.

• Kuyanika koyamba (初烘 — chū hōng): Pogwiritsa ntchito makala a mtengo, kutentha koyamba kumakhala ~120 °C ndikutsika pang’onopang’ono mpaka ~90 °C. Kuyanika mpaka chinyezi ~15%.

• Kuzizira ndi kupumula (摊凉 — tān liáng): Tii amayalidwa kuti chinyezi chifanane pakati pa kunja ndi mkati mwa tsamba. Nthawi — osachepera mphindi 40.

• Kuyanika kachiwiri (复烘 — fù hōng): Kuyanika pang’onopang’ono mosamala pa ~60 °C mpaka chinyezi ≤ 6%. Masamba akakanikizidwa ayenera kusweka kukhala ufa, mtundu — wobiriwira ngati mwala wamtengo wapatali, ubweya — woonekera bwino.

• Kusanja ndi kutaya zosayenera (拣剔 — jiǎn tī): Kuchotsa pamanja masamba osayenera, timitengo ta tii ndi zonyansa.

• Makhalidwe apadera a luso: Kusiyana kwakukulu — luso la “生熟双锅” (ma wok awiri otsatizana okhala ndi kutentha kosiyana ndi ntchito zosiyana). Ntchito zisanu ndi zinayi zamanja za njira yonse. Luso lofunika kwambiri — “提毫保翠” (tí háo bǎo cuì) — “kutulutsa ubweya, kusunga mwala wobiriwira”: mayendedwe apadera pa kukhazikitsa maonekedwe, omwe amalola “kutulutsa” ubweya woyera pamwamba pa tsamba ndikuteteza chlorophyll kuti isawonongeke.

6. Makhalidwe a Kulawa:

• Maonekedwe a masamba owuma: Masamba owonda, okhotakhota molimba, owongoka, akuthwa a mawonekedwe a singano (细直针芽状). Malinga ndi muyeso — “owonda, owongoka, amphamvu, olingana, ofewa” (直、细、挺、匀、嫩). Mtundu — wobiriwira wowala ngati mwala wamtengo wapatali (翠绿) ndi ubweya wochuluka wa silvery-white (白毫显露), wopatsa kawonekedwe kakang’ono ka imvi. Masamba athunthu, osatseguka.

• Funtho la masamba owuma: Chofunika kwambiri — fungo lomveka bwino la mtedza wa chestnut wokazinga (板栗香, bǎnlì xiāng), lotsatiridwa ndi kutsitsimuka koyera kobiriwira (清香) ndi fungo la “ubweya” (毫香), loti limakumbutsa chimanga chaching’ono kapena nyemba zophika. Kwa magulu apamwamba, pakhoza kuoneka maluwa ang’onoang’ono (orchid) ndi mawonekedwe apadera a kirimu.

• Funtho la chakumwa: Choyera, chapamwamba komanso chokhalitsa. Fungo la chestnut limakhalabe lotsogolera, koma limakhala lofewa; zofunika kwambiri zimakhala matani amaluwa ndi udzu ndi kawonekedwe kakang’ono ka kukazinga. Fungo limatuluka mu chikho momveka bwino ndipo siliphimbika kwa nthawi yaitali.

• Kukoma: Kutsitsimuka komveka bwino (鲜爽, xiān shuǎng), chifukwa cha amino acids ochuluka. Thupi — lolimba komanso lozungulira (醇厚, chún hòu). Chakumwa chotsatira chotsekemera ndi kutulutsa malovu (回甘生津, huí gān shēng jīn). Mu mgwirizano wamakomedwe, pali matani a chestnut, zobiriwira ndi maluwa pang’ono. Kuwawa kumakhala kochepa kwambiri m’magulu apamwamba, kumawonjezeka m’zokolola za chilimwe ndi dzinja. Kuwawa pakumwa koyenera kulibe.

• Mtundu wa chakumwa: Wobiriwira wowala ndi kachikasu kakang’ono kamoyo, koyera komanso kowala, ndi kuwala kwakukulu. Pakamwetsa, titha kuona kachilombo kakang’ono ka ubweya woyendayenda — ichi ndi chizindikiro chabwinobwino, osati cholakwika.

• Pansi pa tii (tsamba lotsekedwa): Masamba ofewa, athunthu, amphamvu ndi masamba ang’ono, obiriwira owala, amtundu wofanana, ndi kapangidwe kofewa. Atseguka bwino, koma osaphika mopitirira. Ubwino wapamwamba wa zipangizo ukuonekera: mphukira ndi zofanana, zopanda masamba okhwima ndi timitengo.

7. Kapangidwe ka Mankhwala:

Kapangidwe ka mankhwala a Xinyáng Máo Jiān adafufuzidwa ndi akatswiri a Xinyang Agricultural Institute ndi ma laboratories angapo. Malinga ndi malipoti a sayansi:

• Polyphenols (catechins): Kuchuluka kwathunthu kwa ma polyphenols a tii — 20–28% (malinga ndi magwero osiyanasiyana: 20.02–21.87% kwa zitsanzo za m’masika za gulu loyamba kuchokera ku phula la terroir; 25.97–27.87% — kwa mitundu yambiri). Kuchuluka kwa ma catechins onse — 117.71–184.18 mg/g, ndi kuchuluka kwa EGCG (epigallocatechin gallate) — chinthu chachikulu chothana ndi ma antioxidants. Mlingo wapamwamba wa ma polyphenols kwa tii wobiriwira wakumpoto umapereka mphamvu zabwino zothana ndi ma antioxidants ndi kuwawa pang’ono.

• Amino acids: Kuchuluka kwa ma amino acids aulere — 2.95–4.34%, zomwe ndi zochuluka kwambiri pakati pa tii obiriwira a ku China. Malinga ndi kusanthula kwa HPLC, kuchuluka kwake ndi 53.21–61.07 mg/g. L-theanine ndiye amino acid yayikulu, yomwe imayambitsa kukoma kowonekera kwa “鮮” (watsopano/umami). Mlingo wapamwamba wa ma amino acids umachitika chifukwa cha nyengo yozizira yakumpoto yokhala ndi mitambo yayitali, yomwe imalepheretsa kutembenuka kwa amino acids kukhala polyphenols.

• Alkaloids: Caffeine — 4.06–4.73% (37.59–45.19 mg/g); palinso theobromine ndi theophylline. Kuchuluka kwa GABA (γ-aminobutyric acid) kumapezeka mochuluka — kumathandizira kumasula minofu ya mitsempha.

• Mavitamini: Wodzaza ndi vitamin C (makamaka zokolola za m’masika), mavitamini a gulu B (B₁, B₂), komanso mavitamini P, PP (nicotinic acid), K.

• Mchere: Amakhala ndi fluoride (200–400 ppm, yofunika kupewa matenda a mano), potaziyamu, magnesiyamu, zinki, manganese, selenium ndi ma trace elements ena. Madzi otuluka — 43–46.5%, zomwe zimaposa muyeso wa ≥ 39% malinga ndi GB/T 22737.

• Mafuta ofunikira ndi zinthu zonunkhira: Kusanthula kwa GC-MS kunazindikiritsa zinthu 85 zosakhazikika. Zinthu zazikulu zopanga fungo (malinga ndi ROAV — mphamvu yachibale ya fungo): linalool, naphthalene, δ-cadinene, geraniol, β-ionone, cis-jasmone, benzaldehyde, β-cyclocitral ndi 2-n-pentylfuran.

• Zindikirani: miyeso imasiyanasiyana kwambiri malinga ndi nyengo yokolola (masika vs. chilimwe), gulu, kutalika kwa munda ndi chaka chenichenicho. Zokolola za m’masika zapamwamba zimasonyeza chiyerekezo chapamwamba kwambiri cha amino acids ku polyphenols, zomwe zimagwirizana ndi kukoma kwabwino kwambiri.

8. Ubwino Wothandiza:

• Kuchita kwa antioxidant: Ma catechins (makamaka EGCG) amateteza ma free radicals, kuchedwetsa kupsinjika kwa oxidative ndi kukalamba kwa maselo.

• Kulimbitsa thupi ndi maganizo: Caffeine yogwirizana ndi L-theanine imapereka kukhala maso kofewa komanso kwanthawi yayitali popanda kukwera mwadzidzidzi ndi kutsika; imathandizira kukhazikika kwa maganizo, kukumbukira ndi liwiro la kuchitapo kanthu.

• Dongosolo la mtima ndi mitsempha: Ma catechins ndi GABA amathandizira kuchepetsa mulingo wa cholesterol “woipa” (LDL), kulimbitsa mitsempha ndi kukhazikitsa kuthamanga kwa magazi.

• Chitetezo ku radiation: Ma polyphenols a tii amatha kumanga zinthu zina za radioactive (strontium-90 ndi zina), kuthamangitsa kutuluka m’thupi.

• Chitetezo cha mano: Kuchuluka kwa fluoride (200–400 ppm) kumalimbitsa enamel ya mano ndikuletsa kuyenda kwa mabakiteriya omwe amayambitsa matenda a mano.

• Kukonza chakudya: Thandizira kutulutsa madzi a m’mimba ndi kuyenda kwa matumbo, zimathandiza kuswa zakudya zamafuta.

• Kulimbitsa chitetezo cha mthupi: Vitamini C, ma polyphenols ndi ma trace elements (zinki, selenium) amathandizira kuyankha kwa chitetezo cha mthupi ndi kukana matenda.

• Kutsitsimula: Amathetsa ludzu bwino nyengo yotentha chifukwa chomulimbikitsa kutulutsa malovu ndi kuwongolera kutentha kwa thupi.

• Chofunika: Ichi ndi chidziwitso chachikulu chokhudza ubwino wa zigawo za tii, osati malangizo a zachipatala. Ngati muli ndi matenda, muyenera kufunsa dokotala.

9. Kukonza Chakumwa:

• Kutentha kwa madzi: 80–85 °C. Musamathire madzi owira — kumawononga vitamini C, kumapangitsa chakumwa kukhala chosawala ndi kuwonjezera kuwawa.

• Kuchuluka kwa tii: 3 g pa 150 ml ya madzi (chiyerekezo 1:50). Kuti chakumwa chikhale champhamvu — mpaka 4–5 g pa 150–200 ml.

• Zida: Kapu ya magalasi (glass) kapena gaiwan (盖碗, gàiwǎn) ya porcelain yopyapyala. Galasi limalola kuona “kuvina” kwa masamba ndi kutseguka kwa tsamba — ichi ndi chimodzi mwa zokondweretsa pakumwa Máo Jiān. Mphika wa porcelain nawonso ndi wololedwa.

• Njira:

  1. Tenthetsani zida ndi madzi otentha ndikutsanulira.
  2. Thirani tii.
  3. Thirani madzi (80–85 °C) pafupifupi gawo limodzi mwa atatu mwa chidebe ndikunyenyesa masamba mosamala — uku ndiko “润茶” (rùn chá), kutsuka/kudzutsa tii; dikirani pafupifupi masekondi 10 ndikutsanulira.
  4. Ndi mtsinje wapamwamba (高冲, gāo chōng), thirani madzi mpaka magawo asanu ndi awiri mwa khumi a chidebe.
  5. Siyani kwa mphindi 1–2 (kutsanulira koyamba).
  6. Mukamwa pafupifupi gawo limodzi mwa atatu la chakumwa — wonjezerani madzi (留根法, liú gēn fǎ — “njira yosiya muzu”).
  7. Bwerezani kusakaniza maulendo 3–4, mowonjezera nthawi ya kusakaniza pang’onopang’ono.

• Zindikirani pakulawa:

  • Pewani kusiya kwa nthawi yaitali (kupitirira mphindi 3) — kuchuluka kwa ma tannins kumachititsa kuti kukoma kukhala kowawa komanso kosalala.
  • Tii wongogulidwa kumene akulangizidwa kuti azisungidwa mufiriji kwa pafupifupi sabata imodzi, kuti fungo la “moto” lichoke (退火气).
  • Ngati muli ndi m’mimba wodziwika, ndi bwino kumwa tii osati pamimba yopanda kanthu ndikutsagana ndi zakudya zopepuka.

10. Kusunga:

Xinyáng Máo Jiān, monga tii onse obiriwira osalimba, amakhudzidwa kwambiri ndi momwe amasungidwira.

• Kutentha: 0–5 °C (firiji, m’chipinda chapadera chosindikizidwa). Kuti asunge kwa nthawi yaitali (kupitirira miyezi 3) — mu freezer.
• Chidebe: Chotengera chosindikizidwa, chosawala. Zabwino ndi zitini zachitsulo zokhala ndi zivindikiro zolimba, mapaketi a vacuum a aluminium foil kapena thumba la zip iwiri. Mkati mwake mutha kuyika silika gel kuti ilowe chinyezi chotsalira.
• Adani a tii: Kuwala (kumawononga chlorophyll ndi mavitamini), chinyezi (chimayambitsa nkhungu ndi oxidation), kutentha (kumathandizira kuwonongeka kwa fungo), fungo lachilendo (tii amalowa mosavuta).
• Nthawi yosungira: Pansi pa mikhalidwe yoyenera (firiji, chidebe chosindikizidwa) — miyezi 12–18. Paketi yotsegulidwa ikulangizidwa kuti igwiritsidwe ntchito mkati mwa miyezi 1–2. Pakapita nthawi, fungo la chestnut limachepa, mtundu wa tsamba umazimiririka — izi ndi zizindikiro za kukalamba.

11. Mtengo ndi Zonyenga:

Xinyáng Máo Jiān ndi wa gulu la tii obiriwira okwera mtengo. Mtengo umadalira kwambiri zinthu zingapo: gulu (珍品 ndi 特级 ndizodula kwambiri), nyengo yokolola (míngqián > gǔyǔ > chūnwěi > xià-qiū), kutalika kwa munda (wapamwamba > wapansi), chiyambi (phula la terroir la “Mapiri asanu…” > maboma akunja), kusinthana kwa manja ndi makina komanso kukhalapo kwa satifiketi ya geographical indication.

• Momwe mungapewere zonyenga:

  • Gulani kwa ogulitsa odalirika: Malo ogulitsira tii apadera, ogulitsa ovomerezeka a mabungwe akulu a tii a ku Xinyang. Kukhalapo kwa chilemba cha geographical indication (地理标志) ndi chizindikiro chofunika.
  • Onani maonekedwe: Máo Jiān weniweni wapamwamba — ndi singano zowonda, zowongoka, zolingana zokhala ndi ubweya wochuluka woyera ndi mtundu wobiriwira wowala. Mtundu wozimiririka, wosalingana, masamba akulu ndi okhwima, kusowa kwa ubweya ndi zizindikiro za ubwino wochepa kapena chinyengo.
  • Onani fungo: Tsamba lowuma liyenera kununkhira ngati chestnut watsopano wokazinga ndi fungo loyera lobiriwira. Kununkha kwa fungo loipa, udzu “wophika”, fungo lachilendo ndi zizindikiro zoyipa.
  • Onani chakumwa: Mtundu — wowala, wobiriwira wowala ndi kunyezimira kwamoyo. Chakumwa chosawala, chakuda kapena chachikasu-chobiriwira chimasonyeza zipangizo zosayenera kapena kusungidwa molakwika.
  • Mtengo wokayikitsa wotsika: Ngati mtengo uli wotsika kwambiri kuposa wamsika, ndiye kuti ndi chinyengo (tii wochokera kudera lina, wopangidwa ndi luso lofananalo) kapena zipangizo za gulu lotsika, zomwe zimaperekedwa ngati zapamwamba.

12. Zochititsa Chidwi:

• Xinyáng Máo Jiān ndi imodzi mwa tii odziwika obiriwira akumpoto kwambiri a China. Chigawo cha Henan chili kumpoto kwambiri kuposa “tea belt” (zigawo zazikulu zopangira tii — Zhejiang, Fujian, Yunnan, Anhui), zomwe zimapangitsa terroir ya Xinyang kukhala yapadera.

• Kuti apange kilogalamu imodzi ya “珍品” (chuma) chapamwamba, pamafunika kutola ndi kusintha masamba opitilira 100,000 — pamanja okha.

• Wolemba ndakatulo Su Dongpo, yemwe adakhala pafupifupi zaka chikwi zapitazo, panthawiyo anali kutchula tii wa Xinyang kukhala wabwino koposa onse mdera lonse lakumwera kwa mtsinje wa Huaihe.

• Ku Xinyang pamachitika chimodzi mwa zikondwerero zazikulu za tii ku China — 信阳国际茶文化节, zomwe zimakopa otenga nawo mbali ndi ogula ochokera mdziko lonse komanso kunja.

• Madzi otuluka (zinthu zosungunuka) mu zitsanzo zabwino za Xinyáng Máo Jiān amafika 46.5% — izi ndi zapamwamba kwambiri kuposa muyeso wochepera wa 39%, zomwe zikutsimikizira kulemera kwapadera kwa kukoma.

13. Kuyerekeza ndi tii ena obiriwira amtundu wa “毛尖” ndi “毛峰”:

Xinyáng Máo Jiān ali m’banja la tii okhala ndi dzina la “Máo Jiān” (毛尖, “nsonga ya ubweya”), koma aliyense ali ndi terroir yake ndi kalembedwe kake.

• Dūyún Máo Jiān (都匀毛尖, Dūyún Máo Jiān): Chigawo cha Guizhou. Nayenso ali mgulu la “Tii Akulu khumi”. Zipangizo — mitundu yamitengo yaing’ono ya ku Guizhou. Amasiyana ndi mawonekedwe okhotakhota (ngati mbedza) a tsamba, fungo lamaluwa lomveka kwambiri komanso fungo la chestnut lochepetsedwa. Kukoma — kofewa komanso kodekha, kosalimba kwambiri kuposa Xinyáng Máo Jiān.

• Huángshān Máo Fēng (黄山毛峰, Huángshān Máo Fēng): Chigawo cha Anhui, mapiri a Huangshan. “Máo Fēng” (“piri la ubweya”) — mtundu wina wa kukhazikitsa maonekedwe: masamba ndi otambalala pang’ono, okhota pang’ono, ooneka ngati “lirime la mpheta”. Fungo — lamaluwa-ngati orchid, lochepetsedwa “lokazinga”. Kukoma — kopepuka, kofewa, ndi kutsekemera komveka bwino komanso opanda matani a chestnut.

• Xīhú Lóngjǐng (西湖龙井, Xīhú Lóngjǐng): Chigawo cha Zhejiang. “Chitsime cha Chinjoka” — tii wopangidwa mosalala (扁形), wopanda ubweya. Fungo — la nyemba, “nandolo wokazinga”. Poyerekeza ndi Xinyáng Máo Jiān — amakhala opepuka komanso “osalala” pakukoma, wokhala ndi thupi lochepetsedwa, koma ndi chakumwa chotsatira chachitali chokongola.

• Ānjí Bái Chá (安吉白茶, Ānjí Bái Chá): Chigawo cha Zhejiang. Mwachizolowezi ndi tii wobiriwira, koma wochokera ku cultivar ya albino yokhala ndi amino acids ochuluka kwambiri (mpaka 6–7%). Kukoma — kofewa kwambiri komanso “鮮” (watsopano), opanda matani a chestnut. Poyerekeza ndi Xinyáng Máo Jiān — wosakwanira, wosawawa, “wowonekera” kwambiri.

Pomalizira:

Xinyáng Máo Jiān ndi tii wodabwitsa: wobadwira kumpoto kwenikweni kwa malo a tii, ali ndi kulemera ndi kusokonekera kodabwitsa. Nyengo yozizira ya m’mapiri ya Henan, nkhungu yaitali ndi nthaka za acidic za humus zimamupatsa zinthu zomwe sizingapezeke m’madera akumwera: kuchuluka kwapadera kwa amino acids, komwe kumabweretsa kutsitsimuka ndi kutsekemera, ndipo luso lapadera la “wok iwiri” ndi “kukonza” pamanja kwa tsamba lililonse kumakhazikitsa fungo lodziwika bwino la chestnut ndi ubweya wa silvery.

Tii ameneyu ndi wa iwo omwe amakonda mphamvu zamkati, osati kukongola kwapamwamba: pambuyo pa kumwa koyamba ndi zobiriwira zatsopano, thupi lolimba, lamafuta limatulukira, ndipo pambuyo pake — chakumwa chotsatira chachitali chotsekemera, chomwe Su Dongpo zaka chikwi zapitazo anachiyika pamalo oyamba pakati pa tii a mtsinje waukulu wa Huaihe. Sungunulani mu kapu yagalasi ndi madzi ofewa a 80–85 °C, penyani “kuvina” kwa singano zasiliva — ndipo tii ameneyu adzadziwulula kwa inu.