Tiyi Wakuda wa Yaan · new.thetea.app

Tiyi Wakuda wa Yaan, yemwe amadziwika kwambiri ndi dzina loti Yaan Zang Cha (雅安藏茶, Yǎ’ān Zàngchá) – “Tiyi wa ku Tibet wa ku Yaan” – ndi umodzi mwa ma tiyi akale komanso ofunika kwambiri a “tiyi wamalire” (边茶, biānchá) ku China. Kwa zaka zoposa 1,300, tiyi ameneyu wakhala chinthu chofunika kwambiri kwa anthu a ku Tibet komanso katundu wamkulu pa njira yodziwika bwino ya Chai ndi Mahatchi (茶马古道, Chámǎ Gǔdào). Mbiri yake yachikhalidwe imafotokozedwa mwachidule ndi zilembo zinayi: “红、浓、陈、醇” – “wofirayira, wokhuthala, wokalamba, wofewa.”

1. Kugawikana ndi Chiyambi:

Mtundu: Tiyi wophikidwanso pambuyo pake (tiyi wakuda, hei cha — 黑茶, Hēichá). Ndi umodzi mwa magulu asanu ndi limodzi oyambirira a magawo a tiyi ku China. Amadziwika ndi kuwola kwakuya kwa tizilombo (渥堆, wòduī), kuchulukitsa kwa kuwonjezera madzi ndi kukanikiza mobwerezabwereza, komanso kutha kusungidwa kwa nthawi yayitali.
Gulu: Ma tiyi akuda a ku Sichuan; tiyi wapakati pa malire a kum’mwera (南路边茶, Nánlù Biānchá). M’mbiri, ndi woyimira wofunika kwambiri wa “边销茶” (biānxiāo chá, “tiyi wogulitsidwa m’malire”), wopangidwa kuti ugawire zigawo zakumadzulo kwa China ndi Tibet.
Chiyambi: China, chigawo cha Sichuan (四川省, Sìchuān Shěng), mzinda wa Yaan (雅安市, Yǎ’ān Shì). Kupanga kwakukulu kumachitika makamaka m’dera la Yucheng (雨城区, Yǔchéng Qū) – lomwe ndi likulu la mbiri ya mafakitale a tiyi ku Yaan, komanso m’maboma a Mingshan (名山区, Míngshān Qū), Tianquan (天全县, Tiānquán Xiàn), Yingjing (荥经县, Yíngjīng Xiàn) ndi Lushan (芦山县, Lúshān Xiàn).
Malo ake pa mapu: pafupifupi 29°51’–30°56’ kumpoto, 101°56’–103°23’ kum’mawa.
Mayina ena: Yaan Zang Cha (雅安藏茶, Yǎ’ān Zàngchá – “Tiyi wa ku Tibet wa ku Yaan”), Nan Lu Bian Cha (南路边茶, Nánlù Biānchá – “Tiyi wapakati pa malire a kum’mwera”), komanso mayina akale: hei cha (黑茶), wu cha (乌茶, “tiyi wakuda”), da cha (大茶, “tiyi waukulu”), ya cha (雅茶, “tiyi wa ku Yaan”).

2. Mbiri ndi Tanthauzo Lake Pachikhalidwe:

Mbiri: Mbiri ya tiyi wakuda wa ku Yaan ndi yogwirizana kwambiri ndi mbiri ya malonda a tiyi ndi mahatchi pakati pa China ndi Tibet. Chiyambi cha kupanga kwake chimachokera ku nthawi ya Mfumu ya Tang (唐朝, Tángcháo, 618–907 AD): malinga ndi mbiri yakale ya ku Tibet yotchedwa “Xizang Zhengjiao Jian” (《西藏政教鉴附录》), tiyi anafika ku Tibet ndi Mfumukazi Wencheng (文成公主, Wénchéng Gōngzhǔ), yemwe anakwatiwa ndi mfumu ya Tibet, Songtsen Gampo (松赞干布, Sōngzàn Gānbù) mu 641 AD. Yaan, yomwe ili m’malire a chigwa cha Sichuan ndi mapiri a Tibet, inakhala likulu la kupanga ndi kutumiza tiyi kumadzulo.

M’nthawi ya Mfumu ya Song (宋朝, Sòngcháo, 960–1279 AD), boma linakhazikitsa mabungwe apadera oyang’anira malonda a tiyi ndi mahatchi – nyumba za tiyi ndi mahatchi (茶马司, chámǎ sī) – ku Yazhou (雅州, Yǎzhōu, yemwe tsopano ndi Yaan) ndi maboma oyandikana. Kudzera mu nyumba ku Mingshan (名山茶马司), amalonda okwana 2,000 ankadutsa tsiku lililonse, ndipo katundu wotengedwa pachaka ankafika matumba a tiyi okwana 20,000. Mfumu Song Taizu (宋太祖) “anakhazikitsa nyumba za tiyi ndi mahatchi ku Qin, Tao, He ndi Yaan”; njira yochokera pachipata cha Diaomen (碉门, tsopano ndi boma la Tianquan) kudutsa Li (黎, tsopano Hanyuan) ndi Ya (雅, tsopano Yucheng) kupita ku Dogan ndi U-Tsang inali yopitirira ma li 5,000.

Mfumu ya Ming (明朝, Míngcháo, 1368–1644 AD) inalimbitsa ndondomeko ya “kuyang’anira malire pogwiritsa ntchito tiyi” (以茶治边, yǐ chá zhì biān). Nyumba ya tiyi ndi mahatchi ya Yazhou Diaomen inakhazikitsa miyezo yosinthanitsa: pa kavalo wabwino kwambiri – 40 jin* la tiyi, wapakati – 30, wamba – 20. Panthawiyi, kunali malo ogulitsira tiyi okwana 20–30 (茶号, cháhào) ku Yaan, ndipo m’nthawi ya Qing (清朝, Qīngcháo, 1644–1912 AD), chiwerengero chawo chinakwera kufika 70–80, ndipo pakati pawo panali nyumba zakale kwambiri zaka mazana angapo monga Yihenglong (义兴隆), Tianzengong (天增公), Fuhe (孚和), Yongchang (永昌) ndi banja la Jiang (姜家). M’nthawi ya Qing, kuposa 70% ya tiyi wonse wopita ku Tibet ankachokera ku Yaan.

M’chaka cha 2008, luso lopanga Nan Lu Bian Cha linalowetsedwa m’ndandanda wachiwiri wa zinthu zosadziwika za chikhalidwe cha dziko la China, zomwe zinatsimikizira mwalamulo mkhalidwe wa lusoli ndi phindu lake la mbiri. Masiku ano, tiyi wakuda wa ku Yaan amakwaniritsa kuposa 80% ya kumwa tiyi m’madera a ku Tibet.
Dzina:
- “Yaan” (雅安) – dzina la mzinda wa kumadzulo kwa Sichuan, tanthauzo lake “Mpumulo wabwino.”
- “Hei Cha” (黑茶) – “tiyi wakuda,” gulu la ma tiyi opangidwa pambuyo pa kuwola.
- “Zang Cha” (藏茶) – “tiyi wa ku Tibet,” kusonyeza amene ankadya kwambiri m’mbiri.
- “Nan Lu Bian Cha” (南路边茶) – “Tiyi wapakati pa malire a kum’mwera”: dzinali linayamba m’nthawi ya Qing, pamene tiyi wochokera ku Yaan ankatumizidwa ku Dajianlu (打箭炉, tsopano Kangding, 康定) kudzera pachipata chakumwera kwa Chengdu, mosiyana ndi “Tiyi wapakati pa malire a kumadzulo” (西路边茶, Xīlù Biānchá) womwe unkatumizidwa kuchokera ku Guanxian (tsopano Dujiangyan) kupita ku Songpan ndi Aba.
Tanthauzo pachikhalidwe: Tiyi wakuda wa ku Yaan si chakumwa chabe, koma ndiye mgwirizano weniweni wa chitukuko pakati pa China ya Han ndi dziko la Tibet. Kwa zaka zoposa 1,000, wakhala ngati ulalo wa zachuma, ndale ndi chikhalidwe, kugwirizanitsa anthu mbali zonse za mapiri a Tibet. Mwambi wa ku Tibet umati: “Kukhala masiku atatu opanda tirigu n’kwabwino kuposa kukhala tsiku limodzi lopanda tiyi” (宁可三日无粮，不可一日无茶). Kwa oyendayenda, omwe chakudya chawo chinali makamaka nyama ndi mkaka, tiyi unali gwero losafunikira la mavitamini, mchere ndi ulusi, komanso njira yochepetsera kugaya. Tiyi unkagwiritsidwa ntchito popanga chakumwa cha mkaka (酥油茶, sūyóu chá), zakumwa za mkaka ndi mchere ndi zina zachikhalidwe za ku Tibet. Magulu onyamula a beifu (背夫, bèifū), omwe ankanyamula pamsana pawo jin 200–300 la tiyi kudutsa pamapiri opitirira mamita 4,000, anakhala chizindikiro chodziwika bwino cha Njira ya Chai ndi Mahatchi.

3. Kufotokoza kwa Zomera ndi Zopangira:

Mitundu / Kulima: M’dera la Yaan, kwachikhalidwe amalima mitundu yam’deralo ya masamba ang’ono ndi apakati a Sichuan (Camellia sinensis var. sinensis), yomwe yazolowera nyengo yotentha komanso yonyowa ya kumadzulo kwa Sichuan. M’mindamo yamakono mulinso mitundu yobweretsedwa, yosankhidwa kuti ikule bwino komanso kuti ikhale yolimba ku matenda.
Kututa: Kututa kumachitika makamaka kuyambira kumapeto kwa masika mpaka m’chilimwe (May–August). Pama tiyi oponderezedwa amalire amaloledwa kugwiritsa ntchito zinthu zokhwima – mpaka “thuphwi limodzi + masamba 4–5” kuphatikizapo masamba ang’ono omwe ayamba kukhwima (红苔, hóngtái – “timphuno zofiye”). Mfundo yachikhalidwe ya kututa: “pamwamba osaphwanya nsonga, pansi osatula tsinde” (上不断尖，下不断本) – osatema thuphwi la masamba ofewa komanso osadula tsinde lokhwima, kuti mtengo wa tiyi ukhale wathanzi.
Mulingo wotuta: Masamba okhwima ndi zigawo zapamwamba za matsinde a chaka chimenecho (当年生成熟茶叶). Zopangira ma tiyi amalire n’zokhwima kuposa za ma tiyi obiriwira kapena ofiira, zomwe zimayenderana ndi zofunika zake: masamba akulu ndi matsinde amapirira bwino kupesa mobwerezabwereza, kukanikiza ndi zoyendetsa zazitali, komanso amapereka ulusi wambiri ndi mchere.
Zofunikira pa zopangira: Amagwiritsa ntchito masamba osathedwa kututa (saloledwa kugwiritsa ntchito zinthu zowuma kapena zomwe zakhala nthawi yayitali). Gawo lina la zokolola limapangidwa kuchokera ku zomwe zimatutidwa m’malo okwera kwambiri (kupitirira 1,000 m pamwamba pa nyanja), zomwe zimayamikiridwa chifukwa cha kuchuluka kwa mchere.

4. Malo ndi Makhalidwe a Kulima:

Malo ndi malo ake pa mapu: Yaan ili m’mphepete chakumadzulo kwa chigwa cha Sichuan, m’chigawo chosinthira kupita ku mapiri a Tibet. Mapiri (mapiri a Daxiangling — 大相岭, Erlangshan — 二郎山, Jiajinshan — 夹金山) amapanga malo ovuta kwambiri a milingo yambiri: mapiri ali 94% ya dera lonse la mzindawu, zigwa zokha zili 6%. Mtsinje wa Qingyijiang (青衣江, Qīngyījiāng) umadutsa pakati pa derali.
Kutalika kwa kulima: Mindami ya tiyi ili pa malo otalika kuchokera 600 mpaka 1,800 m pamwamba pa nyanja. Magulu akuluakulu – ali pakati pa 700–1,200 m. Phiri lodziwika la Mengdingshan (蒙顶山, Méngdǐng Shān) – lomwe limaganiziridwa kuti ndiye malo oyambira chikhalidwe cha tiyi padziko lonse – limakweza pano pa 1,456 m.
Nyengo: Nyengo yotentha ndi yamvula ya monsoon (亚热带湿润季风气候). Yaan ali ndi dzina lachidule la “Mzinda wa Mvula” (雨城, Yǔchéng) – chiwerengero chapachaka cha masiku a mvula m’dera la Yucheng chimafika 218. Kutentha kwapachaka kuli pafupifupi 15–16 °C (m’madera akumpoto pafupifupi 15 °C, kumwera – mpaka 17–18 °C). M’nyengo yozizira kumakhala kotentha, kopanda chisanu chowawa; m’nyengo yotentha kumakhala kotentha, koma kopanda kutentha kwakukulu. Nthawi yopanda chisanu ili pafupifupi masiku 298.
Mvula ndi chinyezi: Chiwerengero cha mvula pachaka m’madera akuluakulu opangira tiyi ndi 1,200–1,750 mm, m’dera la Yucheng – mpaka 1,732 mm. Chinyezi cha mlengalenga chiri pafupifupi 79%, ndipo m’miyezi yachilimwe ndi yophukira (July–October) – chiri pamwamba pa 84%. Mvula yausiku pafupipafupi ndi mitambo yambiri zimapatsa kuwala kofewa. Nthawi yapachaka ya kuwala kwa dzuwa ndi pafupifupi maola 1,019 okha, zomwe ndi chimodzi mwa zochepera kwambiri m’madera otentha a China.
Nthaka: Pali nthaka zokonda asidi za mitundu ya bulauni ya m’mapiri ndi ya chikasu-cha bulauni, zomwe zimapangidwa pa miyala yamchenga ndi masileti. M’dera la Yucheng mulinso nthaka zofiirira (紫色土) pa matope ofiira a miyala ya nthawi ya Mesozoic. Nthaka imakhala ndi acidity yofooka kapena yamphamvu (pH 4.5–6.0), yomwe ndi yoyenera kwa mtengo wa tiyi, ndipo imakhala ndi michere yambiri chifukwa cha nkhalango zambiri (nkhalango za mderali zili pamwamba pa 64%).
Kulima: Mwachikhalidwe, minda ya tiyi yopanda mankhwala (生态茶园, shēngtài cháyuán) yophatikizana ndi nkhalango imayamikiridwa kwambiri. Mafamu amakono akuyambitsa njira za ulimi wachilengedwe. Nyengo yokhazikika yotentha komanso mitambo yambiri imapanga mwayi woti masamba ake akule pang’onopang’ono, zomwe zimathandiza kuti azisunga zotulutsa zosungunuka, ma amino acid ndi mchere.

5. Ukadaulo Wopangira:

Kupanga tiyi wakuda wa ku Yaan ndi imodzi mwa njira zovuta kwambiri komanso zosanjikizana zambiri padziko lonse la tiyi. Ukadaulo wachikhalidwe wa “Zuo Zhuang Cha” (做庄茶, zuòzhuāng chá – “tiyi wopangidwa mwaluso”) umaphatikizapo ntchito 18 potsatira mfundo yodziwika: “kuwotcha kamodzi, kuwotcha ndi nthunzi katatu, kupondaponda katatu, kuwunjika kanayi, kuyanika padzuwa kanayi, kusankha kawiri, kusefa kamodzi” (一炒、三蒸、三踩、四堆、四晒、二拣、一筛). Ukadaulo wamakono wokonzedwa wokwanira wachepetsedwa kukhala ntchito 8–10 zofunika, koma mfundo zazikuluzikulu zasungidwa. Mfundo yonse: “ndodo imodzi – njira zisanu zofunika” – chofunika kwambiri ndi kupesa, ndipo njira zisanu zofunika ndi “kuwotcha, kuwotcha ndi nthunzi, kukhotetsa, kupesa, kuwumitsa” (炒蒸揉发烘, chǎo zhēng róu fā hōng).

Kututa (采摘, cǎizhāi): Kututa kwa manja kapena makina kwa masamba okhwima a chaka chimenecho. Kukhala kwatsopano kwa zinthu ndi chofunika kwambiri: amagwiritsa ntchito masamba otutidwa tsiku lomwelo.
Kutseka / “Kupha zobiriwira” (杀青, shāqīng): Kuwotcha mwachangu pa kutentha kwakukulu kuti masiye oketsa mafuta asagwire ntchito ndikukonzekeretsa masamba ku magawo otsatira. Zimachitika mu wok kapena ng’oma yozungulira.
Kukhotetsa koyamba (揉捻, róuniǎn): Kuwononga masamba ndi makina kuti nembanemba za maselo ziwonongeke ndikutulutsa madzi a maselo, zomwe zimapanga maziko a kupesa kotsatira ndi kusungunuka pakuphika.
Kupesa pambuyo pake / Kuwunjika m’chinyezi (渥堆, wòduī): Iyi ndi nthawi yofunika kwambiri komanso yodziwika bwino. Masamba okhotetsedwa amaikidwa m’milu, pomwe motsogozedwa ndi chinyezi chawo chenicheni (popanda kuwonjezera madzi – kusiyana kwakukulu ndi ma hei cha ena) pa kutentha ndi chinyezi cholamulidwa kumachitika kupesa kwa tizilombo. Mwachikhalidwe, kumachitika mpaka mozungulira kanayi. Ndipomwe pa nthawiyi pamapangika fungo la mtengo ndi udzu lotentha komanso kukoma kofewa. Kupanga kwamakono kumagwiritsa ntchito ng’oma zozungulira (滚筒发酵), zomwe zimaonjezera ukhondo ndi kukhazikika kwa ndondomeko popanda kusintha zomwe zinkachitika mwachikhalidwe.
Kuwotcha ndi nthunzi (蒸茶, zhēngchá): Kuthira nthunzi kuti masamba afewe ndikukonzekera kuumba. Zingabwerezedwe kangapo m’magawo osiyanasiyana.
Kuyendetsa / Kupondaponda (蹓茶, liùchá): Ntchito yachikhalidwe yolimbikitsira ndikuwongola masamba otchedwa tiyi.
Kuwumitsa (干燥, gānzào): Zitha kuchitika padzuwa (晒干, shàigān), m’zipinda zowumitsira kapena pamavuni apadera a tiyi (茶炕, chákàng), omwe akhala akugwiritsidwa ntchito kuyambira nthawi ya Ming.
Kusankha ndi kusanganiza (分级拼配, fēnjí pīnpèi): Zinthu zopangira zowumitsidwa (毛茶, máochá) zimasungunuka, kudulidwa, kuwululidwa ndikuyengedwa kuti achotse zosafunika ndikuzigawa m’magulu. Kenako kumaphatikizana: “洒面” (sǎmiàn, “wosanjikiza pamwamba” – masamba abwino kwambiri) amaikidwa pamwamba, ndipo “里茶” (lǐchá, “tiyi wamkati” – gawo lokhwima kwambiri) amaikidwa mkati.
Kuwotcha ndi nthunzi ndi kukanikiza (蒸压, zhēngyā): Misala yophatikizidwa yokonzeka imawotchera ndi nthunzi ndipo imakanikizidwa kukhala mawonekedwe – njerwa zamakona (砖, zhuān) kapena mawonekedwe ena okhazikika. Pamwamba pake pafunika kukhala pabwino, kuchuluka kwake kofanana.
Kusungidwa ndi kukhwima (陈化, chénhuà): Maonekedwe oponderezedwa amasungidwa m’malo olamulidwa kuti apitirize kupesa pang’onopang’ono ndikupanga “陈香” (chénxiāng) – fungo lokhwima ndi lokalamba.

Chofunika kwambiri: Tiyi wa ku Yaan amasiyana ndi ma hei cha ena ambiri chifukwa kupesa kumachitika ndi madzi ake omwe masamba ake atulutsa (不加水发酵), popanda kuwonjezera madzi akunja, komanso chifukwa cha kuchuluka kwa kuzungulira kwa kupesa (mpaka kanayi), zomwe zimatsimikizira kusintha kwakuya ndi kofanana.

6. Makhalidwe a Kumva ndi Ziwalo Zathu:

Maonekedwe a masamba owuma: Mawonekedwe oponderezedwa amakhala ndi geometry yoyenera: njerwa za Kang Zhuan (康砖, Kāngzhuān) – zamakona, ndi ngodya zozungulira, zazikulu pafupifupi 17×9×6 cm, kulemera 0.5 kg; njerwa za Jin Jian (金尖, Jīnjiān) – zazikulu kwambiri, pafupifupi 24×19×12 cm, kulemera 2.5 kg. Mtundu wa pamwamba – wakuda-bulauni mpaka wakuda-bulauni wandiweyani, ndi mawonekedwe onyezimira ngati mafuta (乌黑油亮). M’kati mwake mulinso zidutswa za timitengo – izi ndi chizolowezi cha ma tiyi oponderezedwa amalire.
Fungo la masamba owuma: Loyera, lopanda fungo lachilendo, lokhala ndi maziko ofunda a tiyi wosungidwa. Mu zokolola zatsopano – fungo lofatsa la udzu; m’ma batch osungidwa – kutsekemera kwa zipatso zouma ndi kuya kwa mtengo.
Fungo la madzi: Losanjikizana: maziko a “chenxiang” (陈香) okhwima – ofunda, ofunda, okomera, owonjezeredwa ndi fungo la mankhwala, mtengo wouma, nthawi zina – ndi fungo lofatsa la mtedza. M’ma batch akale, fungo la zipatso zouma za kanjedza, ma plamu akuda ndi kamfola limawonekera.
Kukoma: Kolimba, koma modabwitsa kofewa ndi kozungulira (醇和, chúnhé). Kusowa kwake kuwawa ndi kukhwimitsa kowawa ndi chizindikiro cha kupesa kwabwino kwakuya. Kutsekemera kobwerera (回甘, huígān) koonekeratu, kukoma kotalikira pambuyo pake ndi mawu ofunda a mtengo ndi udzu. Thupi la madzi – lolimba, “la mafuta.” Tiyi amayenderana bwino ndi mkaka, mafuta ndi mchere, osataya makhalidwe ake.
Mtundu wa madzi: Kuchokera ku redi-amber mpaka ku bulauni wofiira kwambiri (褐红明亮, hèhóng míngliàng), wowonekera komanso wolimba, m’zitsanzo zabwino kwambiri – ndi kunyezimira kofiira ngati kwa rubi, kofanana ndi mtundu wa amber.
Pansi pa tiyi (masamba ophikidwa): Bulauni mpaka bulauni wakuda, masamba olimba, nthawi zambiri ndi timitengo. Maonekedwe ake ofewa koma olimba – chizindikiro cha kupesa kokwanira.

7. Zinthu Zomwe Zili M’kati Mwake:

Zomwe zili m’kati mwa tiyi wakuda wa ku Yaan zimatsimikiziridwa ndi kupesa kwakuya kwa tizilombo, komwe kumasintha kwambiri mbiri ya masamba atsopano:

Ma polyphenol: Pa nthawi ya kuwunjika mobwerezabwereza, gawo lalikulu la ma catechin (epigallocatechin gallate ndi ena) limasandulika ndikusakanikirana kukhala mitundu yolemera kwambiri – ma theaflavin (茶黄素, cháhuángsù), ma thearubigin (茶红素, cháhóngsù) makamaka ma theabrownin (茶褐素, cháhèsù). Ndi ma theabrownin – omwe ndi gulu lodziwika bwino kwambiri la mankhwala a tiyi wa ku Yaan – amapatsa madzi mtundu wakuda, mawonekedwe a velvety ndipo, malinga ndi kafukufuku wa Yunivesite yaulimi ya Sichuan, amakhala ndi mphamvu yodabwitsa yochepetsera oxidative stress.
Ma polysaccharide a tiyi (茶多糖, chá duōtáng): Kuchuluka kwa ma polysaccharide mu hei cha waku Yaan ndi kokulirapo poyerekeza ndi ma tiyi osapangidwanso. Ma polysaccharide amapangidwa panthawi ya kupesa kuchokera ku chakudya cha maselo ndipo amagwirizanitsidwa ndi zotsatira zoyendetsera kuchuluka kwa shuga ndi cholesterol m’magazi.
Ma amino acid: Kuphatikizapo L-theanine (L-茶氨酸) – amino acid yopezeka m’masamba a tiyi, yomwe imapatsa mphamvu yofewa yopumula. Kuchuluka konse kwa ma amino acid aufulu ndi kochepa, chifukwa ena mwa iwo amagwiritsidwa ntchito mu zochitika za Maillard panthawi ya kupesa.
Ma alkaloid: Kafeini (咖啡碱, kāfēijiǎn) – kuchuluka kwake n’kochepa, kotsika poyerekeza ndi ma tiyi obiriwira, chifukwa cha kuwonongeka pang’ono panthawi yopesta yayitali. Palinso theobromine ndi theophylline.
Mavitamini: Mavitamini a gulu B (B₁, B₂, B₆), vitamini C (wochepa, amawonongeka pang’ono panthawi ya kupesa), vitamini PP (nicotinic acid).
Mchere ndi michere: Potasiyamu, magnesium, phosphorous, zinki, komanso selenium (硒, xī) – chinthu chaching’ono chomwe chili chochuluka chifukwa cha makhalidwe a nthaka ya kumadzulo kwa Sichuan. Palinso manganese, iron ndi chromium.
Ulusi wa chakudya (膳食纤维): Kuchuluka kwa ulusi ndi chizindikiro cha ma tiyi opangidwa kuchokera ku zinthu zokhwima. Ndi chinthu chimenechi chomwe chinapangitsa kuti ma tiyi amalire akhale ofunika kwambiri kwa anthu omwe chakudya chawo chinali chopanda masamba.
Ma phospholipids ndi choline: Amapangidwa panthawi ya kupesa kwa tizilombo ndipo amathandizira kuti kukoma kukhala kofewa.
Ma organic acid: Amapangidwa panthawi ya kupesa, amatenga nawo mbali popanga kukoma ndipo amathandizira kugaya.

8. Mapindu Ake:

Kuwongolera chakudya ndi “kuchotsa mafuta”: Mwachikhalidwe, ma tiyi akuda amayamikiridwa kwambiri chifukwa chothandiza kugaya chakudya chamafuta ndi cholemetsa. Ma polysaccharide a tiyi, ma polyphenol ndi tizilombo topangira kupesa zimalimbikitsa kutulutsa ma enzyme a m’mimba ndikuwongolera kayendedwe ka matumbo. Ndi mphamvu imeneyi yomwe inapangitsa tiyi wa ku Yaan kukhala wofunika kwambiri kwa anthu a ku Tibet.
Kuthandizira kagayidwe ka mafuta: Kafukufuku wina amalumikiza kumwa tiyi wa hei cha wa ku Yaan pafupipafupi ndi kusintha kwabwino kwa zizindikiro za cholesterol ndi triglycerides m’magazi. Ma theabrownin ndi ma polysaccharide a tiyi amatha kulepheretsa kupanga cholesterol ndikuchepetsa kusungika kwa mafuta m’mitsempha.
Mphamvu ya antioxidant: Ma theabrownin, ma flavonoid ndi selenium yaying’ono zimapereka mphamvu yowonekerayi yowononga ma free radicals. Kafukufuku wa Yunivesite yaulimi ya Sichuan adawonetsa zotsatira zoteteza za ma theabrownin a tiyi wa ku Yaan pa oxidative stress.
Kuwongolera kuchuluka kwa shuga m’magazi: Ma polysaccharide a tiyi amathandizira kuti mthupi likhale logonjera insulin, zomwe zingakhale zothandiza kwa omwe ali ndi chiopsezo cha kusokonezeka kwa kagayidwe ka chakudya chamafuta.
Zotsatira zabwino pa tizilombo ta m’matumbo: Zopangidwa ndi kupesa kwa tizilombo ndi ma organic acid zimathandizira kukhazikika kwa tizilombo ta m’matumbo, zimalepheretsa kukula kwa tizilombo toyambitsa matenda ndipo zimathandizira thanzi la m’mimba ndi matumbo.
Mphamvu yolimbitsa thupi: Kuchuluka kwa mavitamini a gulu B, mchere (potasiyamu, zinki, selenium) ndi ulusi kumapangitsa tiyi wa ku Yaan kukhala gwero la michere, lofunika kwambiri m’malo omwe anthu sangapeze masamba atsopano ndi zipatso mosavuta.
Mphamvu yofewa yokondweretsa: Chifukwa cha kuchuluka kwake kochepa kwa kafeini kuphatikizidwa ndi L-theanine, tiyi amapereka mphamvu yamtendere yopanda kugwedezeka.

Zoletsa: Ngati muli ndi vuto lalikulu ndi kafeini, muchepetse kumwa. Simuloledwa kumwa pamimba yopanda kanthu. Mukakhala ndi vuto la gastritis kapena zilonda zam’mimba lonenepa, mukhale osamala. Pakati pa kumwa mankhwala ndi kumwa tiyi, m’pofunika kudikirira maola 1-2. Zomwe zalembedwazi ndi zongofotokoza basi ndipo sizilowa m’malo a upangiri wa dokotala.

9. Kukonza:

Kutentha kwa madzi: 95–100 °C. Tiyi wa hei cha wa ku Yaan ndi tiyi wochokera ku zinthu zokhwima, zolimba, zomwe zinapangidwa kupesa kwakuya ndi kukanikizidwa; amamasulidwa mokwanira pokha pokha akamagwiritsidwa ntchito madzi otentha kwambiri.
Kuchuluka kwa tiyi: Njira ya gongfu – 4-6 g pa 100-120 ml; kusungunula mu tiyapotolo – 2-3 g pa 250 ml; kuphika – 5-7 g pa 600 ml.
Miphika: Gaiwan (盖碗, gàiwǎn), tiyapotolo ya Yixing (宜兴紫砂壶) kapena tiyapotolo ya dothi loyera. Popangira kuphika, chidebe chopirira kutentha cha galasi kapena cha dothi ndi choyenera. Tiyapotolo ya Yixing yokhala ndi makoma a porous ndi yabwino kwambiri popangira hei cha womwewo nthawi zonse, chifukwa makoma amalowa fungo ndipo amawonjezera kukoma m’kupita kwa nthawi.
Njira:
1. Tenthetsani chidebe ndi madzi otentha, tsanulirani madziwo.
2. Ikirani tiyi mu gaiwan kapena tiyapotolo.
3. Kuyeretsa (洗茶, xǐchá): tsanulirani madzi otentha, pambuyo pa masekondi 5 tsanulirani – izi “zimadzutsa” masamba oponderezedwa ndikuchotsa fumbi lamwamba.
4. Kutsanulira koyamba: tsanulirani madzi otentha, siyani kwa masekondi 10-15, kenako muzitsanulira.
5. Kutsanulira kotsatira: onjezerekani pang’onopang’ono nthawi yosiyira ndi masekondi 5-10 pa kutsanulira kulikonse.
6. Tiyi wa hei cha wa ku Yaan wabwino amatha kupirira zotsanulira 10-15 kapena kupitirira.
Kuphika (煮茶, zhǔchá): N’kothandiza komanso mwachikhalidwe kwa ma tiyi oponderezedwa okalamba. Bweretsani madzi ku phukusi, ikirani tiyi, chepetsani moto ndikuphika kwa mphindi 3-5. Musaphike nthawi yayitali kwambiri kuti musapangitse kuwawa kochuluka. Tiyi wa ku Yaan wophikidwa amapeza mphamvu yodabwitsa ya velvety.
Zakumwa za m’madera: Popanga chakumwa cha mkaka cha ku Tibet (酥油茶) kapena chakumwa cha mkaka ndi mchere – tiyi woponderezedwa kapena wophikidwa amasakanizidwa ndi mafuta a yak ndi mchere kapena mkaka monga mmene mungakonde.

10. Kusunga:

Malo: Chipinda chamdima, chopumira mpweya bwino, kutali ndi fungo lalikulu (hei cha amatenga mosavuta fungo lachilendo – la kukhitchini, zonunkhiritsa, zamankhwala).
Kutentha: 15–25 °C, popanda kutenthedwa kwambiri ndi kuwala kwa dzuwa. Kusintha kwadzidzidzi kwa kutentha sikoyenera.
Chinyezi: Cholimbitsa – pafupifupi 50–70%. Chinyezi chikakhala chochepa kwambiri (<40%) tiyi “amaima” ndipo ndondomeko yokhwima imachedwa; chikakhala chochuluka (>75%) – chiopsezo cha nkhungu chimakula.
Chotengera: Mapaketi a pepala kapena makalata, omwe amalola mpweya pang’ono kudutsa – ndi bwino. Mapaketi otsekedwa amangoyenera kusunga kwakanthawi kwa magulu omwe akhazikika. Mawonekedwe oponderezedwa akhoza kusungidwa pamalaibulale amatabwa.
Kukhwima: Tiyi wa hei cha wa ku Yaan ndi tiyi wabwino kwambiri wosungidwa kwa nthawi yayitali. Njerwa zoponderezedwa zimasanduka ndikusintha zaka ndi zaka, kumapeza kukoma kofewa, kozama komanso kosanjikizana. Kulawa kamodzi miyezi itatu kapena isanu ndi umodzi iliyonse kumathandiza kutsatira kusintha kwake. Tiyi wosungidwa zaka 3 kapena kuposa amawerengedwa kukhala wabwino kwambiri kuposa wachichepere.

11. Mtengo ndi Zonamizira:

Mlingo wa mitengo: Mitengo imasiyana kwambiri – kuchokera ku njerwa zotsika mtengo za gulu la malire kupita ku magulu amtengo wapatali okalamba. Zinthu zazikulu zomwe zimakhudza mtengo: zaka zakusungidwa (老茶, lǎochá – ma tiyi akale ndi okwera mtengo kwambiri), nyengo ndi ubwino wa zinthu (zakumapeto zimatengedwa kukhala zapamwamba kuposa zachilimwe), mbiri ya fakitale ndi momwe amasungira. Zoyerekezera: tiyi wa gulu lachiwiri – pafupifupi 140 yuan pa 500 g, wa gulu loyamba – pafupifupi 300 yuan, wa gulu lapadera – kuyambira 500 yuan kupita pamwamba.
Momwe mungapewere zonamizira:
- Gulani kwa ogulitsa omwe ali okonzeka kunena chaka chopangidwa, fakitale, nambala ya batch ndi momwe amasungira. Funsani zithunzi za gawo la choponderezedwa – izi zimathandiza kuwona ubwino wa “里茶” wamkati.
- Yang’anani maonekedwe: njerwa yabwino imakhala ndi mawonekedwe osalala, osalala, mtundu wakuda-bulauni onyezimira, wopanda zosakaniza zina.
- Yesani fungo: loyera, lopanda fungo la chinyezi, utsi, mankhwala kapena fungo lachilendo. “Chinyezi” ndi fungo la nkhungu ndi chisonyezo chosungidwa molakwika.
- Yang’anani madzi: owonekera, amber ofiira, wopanda matope. Madzi otuwa kapena mtundu wosakhala wachibadwa wonyezimira ungasonyeze kupaka utoto kapena kuwonongeka.
- Mtengo wokayikitsa – pafupifupi nthawi zonse ndi chizindikiro cha chinyengo, kugwiritsa ntchito zinthu zotsika mtengo kapena kuphwanya luso.

12. Mfundo Zochititsa Chidwi:

Yaan ndi poyambira gawo la Sichuan la Njira ya Chai ndi Mahatchi (茶马古道), yomwe inali yayitali pafupifupi 4,000 km – kudutsa Kangding (Dajianlu), Chamdo ndi Lhasa kupita ku Nepal ndi India. Mudzi wa Duoying (多营镇) m’dera la Yucheng ali ndi dzina laulemu la “Mzinda Woyamba Wazaka Zikwi za Njira ya Chai ndi Mahatchi.”
Onyamula a beifu – amuna, akazi ngakhalenso ana – ankanyamula pamsana pawo kuchokera 100 mpaka 300 jin (50–150 kg) cha tiyi kudutsa m’mapiri. Ulendo wochokera ku Yaan kupita ku Kangdin unkatenga masiku 30–40; kupita ku Lhasa – kuyambira zaka ziwiri mpaka zitatu. Mapazi awo anasiya maphula akuya m’miyala ya misewu yamapiri, omwe akuoneka mpaka lero.
Dzina lakuti “Kang Zhuan” (康砖, “Njerwa ya ku Kang”) limagwirizana ndi chigawo cha Xikang (西康省, Xīkāng Shěng), chomwe chinachotsedwa mu 1955, chomwe likulu lake linali Yaan. Dzinali linaperekedwa ku chinthu pokumbukira chigawochi.
Tiyi wa ku Yaan ali ndi kuchuluka kwapadera kwa ma theabrownin – gulu la mankhwala omwe amawerengedwa kuti ndi “chizindikiro” cha ma tiyi akuda opesiwa kwambiri ndipo ndi mutu wa kafukufuku wamphamvu wa sayansi.
Mbiri ya “红、浓、陈、醇” (wofirayira, wokhuthala, wokalamba, wofewa) imakhala ngati “pasipoti ya ubwino” yachidule ndipo imagwiritsidwa ntchito pa kuwunika kwa akatswiri komanso pamalembedwe a zinthu.

13. Kuyerekeza ndi Ma Tiyi Akuda Ena:

Ndi Anhua Hei Cha (安化黑茶, Ānhuà Hēichá): Hei cha wa ku Anhua wa ku Hunan ndi “mbale” wapafupi m’gululi, koma ali ndi makhalidwe ena. Anhua nthawi zambiri amapereka mbiri ya uchi wotsekemera, “yotentha” komanso yozungulira ikasungidwa; tiyi wa ku Yaan – ndi wowongoka, wa mtengo ndi udzu, wokhala ndi kulimba koonekeratu ndi kukoma. Yaan m’mbiri idayang’ana pa zosowa za malire (砖/尖 za Tibet), Anhua – ndi yotambasuka kwambiri pamitundu ndi omwe amawalozera.
Ndi Fu Zhuan (茯砖, Fúzhuān): Njerwa ya Fu ndi yotchuka chifukwa cha “maluwa agolide” (金花, jīnhuā) – magulu a bowa Eurotium cristatum, omwe amapatsa fungo lodziwika la bowa ndi kutsekemera kowonjezera. Tiyi wa ku Yaan nthawi zambiri sali ndi “maluwa agolide” ndipo ali ndi mbiri yoyera ya mtengo ndi udzu ndikuika patsogolo kulimba ndi kuya.
Ndi Shu Pu’er (熟普洱, Shú Pǔ’ěr): Ma tiyi onsewa amadutsa m’kuwunjika m’chinyezi (渥堆), koma ndi zosiyana zazikulu: shu pu’er amapangidwa kuchokera ku masamba akuluakulu a Yunnan (C. sinensis var. assamica), amatenthedwa ndi kuwonjezera madzi ndipo amapereka mbiri ya “nthaka”, “cocoa ndi chokoleti”. Tiyi wa ku Yaan – kuchokera ku masamba ang’onoang’ono, amapangidwa ndi madzi ake ndipo amapanga kukoma “koyenera”, kwa mtengo ndi udzu kokhala ndi kukoma kowonekeratu.
Ndi Qing Zhuan (青砖, Qīngzhuān): Njerwa yobiriwira ya ku Hubei ndi tiyi wina wa malire, koma ndi kupesa kosakuya kwambiri komanso mbiri yobiriwira komanso yokhwima. Tiyi wa ku Yaan ndi wofewa kwambiri komanso wovuta chifukwa cha kupesa mobwerezabwereza.
Ndi Liu Bao Cha (六堡茶, Liùbǎo Chá): Liu Bao waku Guangxi ali ndi fungo lowala la mtedza wa betel ndi thupi lofewa, loyera. Tiyi wa ku Yaan ndi wolimba, olimba komanso “wowongoka,” wopangidwa kuti agwiritsidwe ntchito mwamphamvu, kuphatikizapo kuphika ndi kuwonjezera mkaka.

Pomaliza:

Tiyi Wakuda wa Yaan ndi tiyi wokhala ndi cholinga cha zaka zikwi. Sunapangidwe kuti ugwiritsidwe ntchito pamwambo wapamwamba wa tiyi kapena zisangalalo zandakatulo; unapangidwa kuti anthu akhale ndi moyo – kuti athandize thanzi ndi mphamvu za anthu okhala pamwamba pa dziko, m’malo ozizira, ndi mpweya wochepa komanso chakudya chimodzi. Ndipo ndi cholinga chenichenichi chomwe chinamupatsa kukhulupirika kosowa: palibe kukongola konyada, koma ndi kuya, kudalirika ndi mphamvu yosatha.

Masiku ano, pamene nthawi ya onyamula ndi magulu a pamahatchi yatha, tiyi wakuda wa ku Yaan akudzipezanso yekha kwa okonda ku China konse ndi kunja kwake. Madzi ake olimba, ofewa ngati mafuta okhala ndi fungo lofunda la mtengo ndi mnzake wabwino wa chakudya chokwanira, madzulo osafunira kuchita changu komanso nthawi yozizira yayitali. Ndipo njerwa zosungidwa, zomwe zikupeza kutsekemera ndi kuya chaka ndi chaka, ndi imodzi mwa nkhani zokondweretsa kwambiri zomwe tiyi angathe kufotokoza.