Tiyi ya Mtambo ya Ying Shān

Tiyi ya Mtambo ya Ying Shān (英山云雾茶, Yīngshān yúnwùchá) ndi tiyi wobiriŵa wochokera ku chigaŵa cha Ying Shān (英山县, Yīngshān Xiàn), m’boma la Huanggang (黄冈市, Huánggāng Shì), m’chigaŵa cha Hubei (湖北省), chomwe chili kum’mwera kwa mapiri a Dabeshan (大别山, Dàbiéshān) — dongosolo lalikulu lomwe limagawanitsa mitsinje ya Yangtze ndi Huaihe. Chikhalidwe cha tiyi ku Ying Shān chinayambira m’nthawi ya Tang (唐朝), pamene tiyi wam’derali wotchedwa “Tuanhuang” (团黄) ndi “Qimen” (蕲门) anakhala m’gulu la “tiyi zitatu zodziŵika za Huainan” (淮南三茗, Huáinán Sān Míng) ndipo zinkatumizidwa kukhothi lachifumu ku Chang’an (长安). Masiku ano, mtundu wa “Yīngshān yúnwùchá” ndi umodzi mwa mitundu isanu ndi iŵiri yofunika kwambiri ya tiyi m’chigaŵa cha Hubei, mtengo wake ukuwerengedwa kukhala 34.79 biliyoni yuan (2024), ndipo chigaŵa cha Ying Shān chili ndi maulemu akuti “Kwawo kwa Tiyi ku China” (中国茶叶之乡) ndi “Kwawo kwa Tiyi Wobiriŵa (wodziŵika) ku China” (中国绿茶（名茶）之乡).

1. Kuwerengedwa ndi Chiyambi:

• Mtundu: Tiyi wobiriŵa (绿茶, lǜchá), osasandutsidwa. Amapangidwa m’mitundu isanu ya malonda: Chūnsǔn (春笋, Chūnsǔn — “Mphukira ya M’masika”, mphukira imodzi, yopangidwa ndi manja), Chūnruǐ (春蕊, Chūnruǐ — “Mtima wa M’masika”, mawonekedwe opota), Chūnmíng (春茗, Chūnmíng — “Tiyi wa M’masika”, opota, wopangidwa ndi makina pang’ono), Bìjiàn (碧剑, Bìjiàn — “Lupanga la Yadira”, lathyathyathya), ndi Lóngtè (龙特, Lóngtè — “Chinjo cha Chinjoka”, mawonekedwe a mizere). Kuwonjezera pa tiyi wobiriŵa, pansi pa dzina la Ying Shān amapangidwanso tiyi wofiira “Yīngshān Yúnhóng” (英山云红), tiyi woyera “Yīngshān Yúnbái” (英山云白), tiyi wobiriŵa wa njerwa “Yīngshān Yúnzhuān” (英山云砖) ndi ulong “Yīngshān Yúnqīng” (英山云青).

• Gulu: Chinthu chodziŵika ndi malo ake m’China (国家地理标志产品, chovomerezedwa ndi lamulo la General Administration of Quality Supervision and Quarantine No. 128 la 28 December 2009). Umodzi mwa mitundu isanu ndi iŵiri yofunika kwambiri ya tiyi ya dera la Hubei. Waphatikizidwa mu “Mndandanda wa zinthu zodziŵika m’malo ogwirizana a China ndi EU” (中欧互认地理标志协定). Maudindo: “Zida khumi zotsogola za Hubei” (湖北十大名茶, “Tiyi khumi zodziŵika za Hubei”), “Choyamba cha National Demonstration Product of Pollution-Free Ecological Agriculture” (全国首批无公害生态农业示范产品). Muŵerengero wovomerezeka wa khalidwe ndi — “Zolakwa zitatu, uthenga utatu, utali utatu” (三绿三香三高, Sān Lǜ Sān Xiāng Sān Gāo).

• Chiyambi: China, chigaŵa cha Hubei (湖北省), boma la Huanggang (黄冈市), chigaŵa cha Ying Shān (英山县). Malo omwe ali ndi chitetezo cha malo akuphatikizapo zigaŵa 11: Nánhé (南河镇), Fāngjiāzuǐ (方家咀乡), Wēnquán (温泉镇), Hóngshān (红山镇), Kǒngjiāfāng (孔家坊乡), Jīnjiāpù (金家铺镇), Shítóuzuǐ (石头咀镇), Yángliǔwān (杨柳湾镇), Léijiādiàn (雷家店镇), Cǎopándì (草盘地镇), Táojiāhé (陶家河乡). Kuyambira 2023, dzina la malonda lakulitsidwa kufikira boma lonse la Huanggang, ndipo limakuta zigaŵa 7, mizinda iŵiri ya chigaŵa ndi dera limodzi.

• Magawo a malo: Pafupifupi 30°27′–31°00′ N, 115°34′–116°07′ E — chotchedwa “Golden Belt of Tea Cultivation at 30° N” (北纬30°黄金产茶带, Běiwěi 30° Huángjīn Chándài).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

  M’nthawi ya Tang (618–907) — “Tiyi zitatu zodziŵika za Huainan”. Tiyi wa ku Ying Shān — “Tuanhuang” (团黄) ndi “Qimen” (蕲门) — anaphatikizidwa mu “tiyi zitatu zodziŵika za dera la Huainan” (淮南三茗) pamodzi ndi tiyi wa Anhui “Huángyá” (黄芽) ndipo anatumizidwa ngati “gòngchá” (贡茶, gòngchá — “tiyi wa msonkho”) ku likulu lachifumu ku Chang’an. Panali mwambi wakuti: “鄂土茶称圣，英茗味独珍” — “Pa tiyi wam’chigaŵa cha Hubei, uyu ndiye wopatulika, ndipo pa tiyi wa Ying Shān, ndiye wosayerekezeka.” Izi zimaika Ying Shān m’gulu la madera akale kwambiri a tiyi ku China omwe analembedwa m’mbiri.

  1947 — “Tiyi wofiira” ndi kubowola kupyolera ku Dabeshan. Asilikali a marshal Liu Bóchéng (刘伯承, Liú Bóchéng) ndi Dèng Xiǎopíng (邓小平, Dèng Xiǎopíng) anachita chinthu chodziŵika chobowola kupyolera ku Dabeshan mwa njira yankhondo (刘邓大军挺进大别山). Anthu am’deralo analandira asilikaliwo ndi tiyi wopangidwa mwatsopano — chochitika chomwe chinakhala mbali ya mbiri ya “ofiira” (yosintha) ya deralo ndipo chinapatsa tiyi wa Ying Shān tanthauzo lapadera la kukonda dziko.

  1987 — kuzindikirika kwa chigaŵa. Pa mpikisano wa tiyi ku Hubei, pa mphoto 9 Ying Shān inalandira 5 — mbiri yapamwamba kwambiri pakati pa zigaŵa za chigaŵacho.

  1991–1992 — kukhazikitsidwa kwa dzina la malonda. Mu 1991, anapanga ndondomeko ya chitukuko cha mbewu ya tiyi m’chigaŵacho ndikukhazikitsa chikondwerero cha pachaka cha “Ying Shān Tea Festival” (英山茶叶节, pambuyo pake chinatchedwanso “China Ying Shān Tea Culture and Tourism Festival”), chomwe chimachitika pa 20 April — tsiku la “Gǔyǔ” (谷雨, “Mvula ya Tirigu”). Pa chikondwerero choyamba mu 1992, tiyi wa m’masika “Chūnsǔn” anagulitsidwa pa msika wa kugula pamtengo wapamwamba kwambiri ku Hubei — 44,000 yuan pa kilogalamu (malinga ndi malipoti ena — 39,600 yuan/kg). Chikondwererochi chakhala chikuchitika chaka chilichonse kwa zaka zoposa 30.

  1998 — “Kwawo kwa Tiyi Wobiriŵa.” Chigaŵa cha Ying Shān chinalandira udindo wa “Kwawo kwa Tiyi Wobiriŵa (wodziŵika) ku China” (中国绿茶（名茶）之乡). Tiyi “Chūnsǔn” wa mtundu wa “Chángchòng” (长冲牌) analandira mphoto yapadera ya Hubei Tea Society, kenako kuvomerezedwa pa International Famous Tea Expo.

  2006 — “Umodzi zisanu ndi umodzi.” Anakhazikitsa Bungwe la Gulu la Tiyi ya Ying Shān (英山云雾茶产业协会), lomwe linayambitsa dongosolo la “umiŵi zisanu ndi umodzi” (六统一): kusankha mitundu imodzi ya mbande, malamulo amodzi obzala, njira imodzi ya kukonza, miyezo imodzi ya sukulu, zofunikira imodzi za khalidwe, pamodzi ndi ma paketi ndi ziphaso imodzi.

  2009 — chizindikiro cha malo. Mu December 2009, General Administration of Quality Supervision and Quarantine ya China inavomereza chizindikiro cha malo cha “Yīngshān yúnwùchá”. M’chaka chomwecho, chinanso cholembetsera ngati chizindikiro chogwirizana.

  2022–2024 — kukula. Pofika 2022, malo a minda ya tiyi ku Ying Shān anafika 271,400 mu (~18,100 ha), kupanga kupitirira matani 30,000, chiŵerengero cha alimi a tiyi — 156,000. Mu 2023, dzina la malonda linakulitsidwa kufikira boma la Huanggang. Pofika 2024, mtengo wa dzinalo — 34.79 biliyoni yuan, mtengo wonse wa mafakitale a tiyi ku Huanggang — 87.38 biliyoni yuan, kutulutsa kunja — kupita ku Vietnam, mayiko a Kum’mawa kwa Middle East, ndi madera ena.

• Dzina:

  • “Ying Shān” (英山, Yīngshān) — “Phiri la Hero” — dzina la chigaŵa. Chizindikiro “yīng” (英) chimatanthauza “wofuna, wotchuka”, “shān” (山) — “phiri”.
  • “Yúnwù” (云雾, Yúnwù) — “ntambo ya nkhamu” — pothimata za chikhalidwe cha Dabeshan: masiku oposa 200 a chaka ndi nkhamu, zomwe zimapereka malo abwino kwambiri kwa tiyi.
  • “Chá” (茶, Chá) — tiyi.
  • Poyamba, dzinali linagwirizana ndi Phiri la Tiantang (天堂寨, Tiāntáng Zhài — “Chitetezo cha Mwamba Wakumwamba”), phiri lalikulu la Dabeshan (1,729 m), kumunsi kwake kuli minda ya tiyi ya pamwamba.

• Tanthauzo la chikhalidwe: Muŵerengero wa “三绿三香三高” (Zolakwa zitatu, fungo zitatu, utali utatu) si lolengeza chabe, koma gulu la magawo okhazikitsidwa mu muyezo: zolakwa zitatu (外形翠绿, 汤色浅绿, 叶底嫩绿 — maonekedwe a kunja obiriŵa, mtambo wa tiyi wobiriŵa wofewa, mizu ya tiyi yobiriŵa yofewa); funngo zitatu (清香, 花香, 栗香 — fungo loyera, fungo la maluwa, fungo la kasitani); utali utatu (zinthu zosungunuka m’madzi ≥45%, polyphenols ≥30%, EGCG ≥8% — zinthu zotuluka m’madzi, polyphenols, epigallocatechin gallate). Tiyi amagwira ntchito yayikulu kwambiri mu chuma cha chigaŵa: gawo limodzi la mwa anthu atatu akugwira ntchito m’mafakitale a tiyi mwachindunji, theka lina mwachidule. Mwambi wam’deralo ukuti: “Mtengo wa tiyi — kuyambira kumutu kufikira kumapazi ndi chuma”: masamba achichepere amagwiritsidwa pa tiyi wamba, okhwima — pa “zhūchá” (珠茶, tiyi wa ngale), nthambi zosokedwa — pa tiyi wa njerwa, ndipo mbewu — pa mbande ndi mafuta a tiyi.

3. Malongosoledwe a Sayansi ya Mbali ndi Zida:

• Mtundu / Kalitivala: Chofunika kwambiri — Yīngshān Qúntǐzhǒng (英山群体种, Yīngshān Qúntǐzhǒng) — mtundu wam’deralo wa anthu, wazaka zana, wokhala ndi masamba apakati ndi aung’ono (Camellia sinensis var. sinensis). Amadziŵika ndi kusintha kwake ku nyengo zozizira za Dabeshan, mphamvu yokhazikika ya “kudzutsidwa” kwa mphukira (萌芽力强) komanso nthawi yochuluka ya “kukhalabe wofewa” (持嫩性) — masiku 7–10 kuposa mitundu yoyenera. Mitundu ina yowonjezeredwa monga gawo la pulogalamu ya kusintha: È Chá 1 (鄂茶1号, È Chá 1 Hào), È Chá 5 (鄂茶5号, È Chá 5 Hào), Báiháo Zǎo (白毫早, Báiháo Zǎo — “Mphukira yoyera yofiira yoyambirira”), Bìxiāng Zǎo (碧香早, Bìxiāng Zǎo — “Fungo la yadira yoyambirira”), Fúdǐng Dàbái Chá (福鼎大白茶, Fúdǐng Dàbái Chá) — onsewa amadziŵika ndi kukula msanga, kupereka zokolola zabwino komanso kuchuluka kwa ma amino acid. Zaka zambiri za mitengo — zoposa 30. Kulemera kwa mphukira 100 — pafupifupi 45 g.

• Kukolola ndi Magulu: Kukolola kumasiyanitsidwa molingana ndi mizere isanu ya zinthu:

  • Chūnsǔn (春笋, “Mphukira ya M’masika”): Mphukira imodzi. Yopangidwa ndi manja. Mawonekedwe a tiyi wakonzeka — “mphukira ya nsungwi” yowongoka yokhala ndi ubweya wambiri wa siliva. Gulu lapamwamba (特级).
  • Chūnruǐ (春蕊, “Mtima wa M’masika”): Mphukira imodzi + tsamba limodzi loyamba kutuluka. Kupota ndi manja. Mawonekedwe opota. Gulu loyamba (一级).
  • Chūnmíng (春茗, “Tiyi wa M’masika”): Mphukira imodzi + tsamba limodzi kapena awiri. Kupangidwa ndi makina pang’ono. Mawonekedwe opota. Gulu lachiwiri (二级).
  • Bìjiàn (碧剑, “Lupanga la Yadira”): Mphukira imodzi, lathyathyathya, kupanikizidwa ndi makina monga Lóngjǐng.
  • Lóngtè (龙特, “Chinjo cha Chinjoka”): Mphukira imodzi + tsamba limodzi kapena awiri, mawonekedwe a mizere, opangidwa ndi makina okha.

4. Malo ndi Mbali za Kulima:

• Nyengo: Ying Shān ili mu “Golden Belt ya 30° N” (北纬30°黄金产茶带), m’dera la nyengo yamkuntho ya subtropical, yomwe imadziŵika ndi mapiri a Dabeshan. Kutentha kwapakati pachaka — 16.4°C. Mvula — pafupifupi 1,400 mm pa chaka. Masiku okhala ndi nkhamu — oposa 200 pa chaka. Kusiyana kwa kutentha kwa usana ndi usiku m’nyengo ya kukula — oposa 10°C, zomwe zimathandiza kuchulukana kwa ma amino acid ndi shuga m’masamba a tiyi. Kuwala kogawanika (kofowoka) chifukwa cha mitambo yanthawi zonse kumathandiza kupanga klorofili ndi L-theanine. Masiku okhala ndi mpweya wabwino — oposa 300 pa chaka.

• Kutalika: Minda ya tiyi ili pa utali wa 300 mpaka 1,400 m kuchokera pamlingo wa nyanja. Malo ofunika kwambiri a tiyi wapamwamba — mizinda ya Léijiādiàn (雷家店镇, Léijiādiàn Zhèn — “Mzinda woyamba wa tiyi ku Dabeshan”), Nánhé (南河镇), Hóngshān (红山镇) ndi Wēnquán (温泉镇) — pa utali wa 600–1,400 m. Malo apamwamba kwambiri a chigaŵa — Phiri la Tiantangzhai (天堂寨, 1,729 m).

• Zola: Dothi la bulauni ndi chikasu (黄棕壤, huáng zōng rǎng), lomwe lili 86.97% ya malo a chigaŵa. Asidi (pH 4.5–6.5), lozikidwa pa granite gneiss. Lomwe lili ndi zinki (Zn) ndi seleniamu (Se). Mizinda inayi ikuluikulu yokhala ndi madzi abwino amtundu woyamba.

• Zachilengedwe: Zowunda za m’nkhalango — 72–87.6% malingana ndi dera. Magetsi oipa a mpweya — 50–100 kuwirikiza kwambiri kuposa m’mizinda. Chigaŵa chidziŵitsidwa ngati “China Bar ya Oxygen Yachilengedwe” (中国天然氧吧). Minda ina ya tiyi ili ndi chitetezo cha organic cha ku Ulaya. M’minda ya tiyi amagwiritsa ntchito magwere a chikasu ndi magetsi a ultraviolet kuthana ndi tizirombo mwachilengedwe m’malo mwa mankhwala. Poyang’anira mobwerezabwereza ndi Ministry of Agriculture ya China, khalidwe ndi chitetezo cha tiyi zakhala zikuyenda 100% molingana ndi miyezo.

5. Njira ya Kupanga:

Njira yopangira imasiyanasiyana malingana ndi mizere isanu ya zinthu. Pansi apa pali njira yokhazikika ndikusonyeza kusiyanasiyana kwa mawonekedwe.

• Kuyika (摊放, tānfàng): Masamba atsopano amayalidwa bwino pa nkhungu za nsungwi m’chipinda chopuma bwino kwa maola 4–6. Chinyontho chimasuluka pang’ono ndipo fungo limayamba kuonekera.

• “Kupha zolakwa” (杀青, shāqīng): Kwa mizere ya “Chūnsǔn” ndi “Chūnruǐ” (magulu apamwamba) — amasenda ndi manja mu wok yapadera: gawo lililonse — 150–200 g, kutentha koyamba — 100–110°C, kenako kutsika mpaka 60–70°C. Njira — “choyamba kugwedeza, kenako kutentha pang’ono, kusinthanitsa” (先抖炒，后闷炒，抖闷结合). Nthawi — pafupifupi mphindi 7. Kwa mizere yochuluka — ng’oma yozungulira pa 180–200°C.

• Kupota (揉捻, róuniǎn): Njira yamagawo atatu “yopepuka → yolimba → yopepuka” (轻—重—轻三段). Kwa “Chūnruǐ” ndi “Chūnmíng” — kupota kwakuzungulira ndi kupanga ma curls odekeseka. Kwa “Bìjiàn” — kupanikizana mwathyathyathya.

• Kusenda kachiwiri (炒二青 / 炒三青, chǎo èr qīng / chǎo sān qīng): Kwa “Chūnsǔn”: pambuyo pa “kopha zolakwa” koyamba, amapangidwa magawo awiri owonjezera a kusenda — “zobiriŵa zachiwiri” (炒二青, pa 90°C, ~8 min, ndi kupakana-kupota “搓条”) ndi “zobiriŵa zachitatu” (炒三青, pa 70°C → 50°C, ~8 min, ndi “kukweza ubweya” 提毫 mpaka ubweya woyera utuluke). Ichi ndi gawo lofunika kwambiri lomwe limapanga mawonekedwe a “nsungwi” ndi ubweya wa siliva wa “Mphukira ya M’masika”.

• Kupanga (做形, zuòxíng): Kumadalira mzere. Kwa mawonekedwe opota — “kukhwimitsa mzere” (紧条, jǐntiáo). Kwa “Chūnsǔn” — “kupakana-kupota ndi ndi kukweza ubweya” (手工搓揉提毫, shǒugōng cuōróu tíháo), ntchito yonse ya manja.

• Kuumitsa (烘干, hōnggān): Kutentha — pafupifupi 80°C. Chinyontho chomaliza — osaposa 6.5%.

• Kusankha ndi kuyanjera (精选, jīngxuǎn): Gawo lomaliza — kuchotsa masamba osayenera, matsinde, ndi fumbi.

6. Mawonekedwe a Muzipembedzo:

• Maonekedwe a masamba owuma: Amasiyana malingana ndi mzere. Opota (春蕊/春茗): opota ochepa, okondeka, obiriŵa kwambiri ngati yadira ndi chonenepa ngati mafuta ndi ubweya wa siliva (细秀蜷曲、翠绿油润显银毫). Lathyathyathya (碧剑): loyima, lowongoka, lofanana ndi Lóngjǐng, lokhala ndi pamwamba losalala. Mphukira (春笋): loyima ngati mphukira ya nsungwi, lokhala ndi ubweya wambiri woyera, lophatikizana komanso lokobekobeza. Mizere (龙特): mizere yolimba, yolingana.

• Fungo la masamba owuma: Fungo la kasitani (栗香, lìxiāng) — ndilo fungo lofunika kwambiri ndi lodziŵika bwino la Yīngshān yúnwùchá. M’magulu apamwamba a kukolola kwa m’masika, palinso mawoko a chiyero (清香, qīngxiāng) ndi mawoko ang’ono a maluwa (花香, huāxiāng).

• Fungo la mtambo: Fungo la kasitani limamasulidwa kwambiri, limakhala lofunda ndi lophatikizana. Mawoko a maluwa amawonjezeka ndi kuthira kwachiwiri ndi kachitatu. Fungo limakhalitsa — limasungidwa mu kapu itazizira.

• Kukoma: Kwatsopano (鲜爽, xiānshuǎng) — chifukwa cha ma amino acid ochuluka (≥3.32%). Kwambiri komanso kokhathamira (醇厚, chúnhòu), ndi kumveka kwa “kukhomedwa” (粘稠感) — zotsatira za kuchuluka kwa zinthu zosungunuka m’madzi (≥45%). Kubwerera kwa kutsekemera (回甘, huígān) — kumakhalitsa ndi kuzama. Kutsalira kumakhalanso koyera, ndi kutentha kwa kasitani.

• Mtundu wa mtambo: Wobiriŵa mofewa, wowala ndi wolalikira (嫩绿明亮, nèn lǜ míng liàng). M’magulu apamwamba — ndi kakhungu pang’ono kakang’ono.

• Pansi pa tiyi (masamba othetsedwa): Wobiriŵa mofewa, wofanana, ndi “wamoyo” — masamba ofewa, okhathamira, ndi mphukira zoomveka bwino (嫩绿匀齐鲜活).

7. Kapangidwe ka Zakudya:

• Zinthu zosungunuka m’madzi (水浸出物): ≥45% — mulingo wapadera kwambiri, woposa kwambiri mtengo wapakati wa tiyi wobiriŵa ku China (~36–40%). Zinthu zosungunuka m’madzi ndiye zimatsimikizira “thupi” ndi kudzaza kwa mtambo.

• Polyphenols (茶多酚): ≥30%. Mphatikiza ma catechin (akuluakulu: EGCG, EGC, ECG, EC), omwe amapereka mphamvu yothana ndi kutentha thupi ndi kukoma pang’ono, komwe kumangokhala kutsekemera.

• EGCG (epigallocatechin gallate, 表没食子儿茶素没食子酸酯): ≥8% — ndicho chizindikiro chodziŵika paokha mu muyezo wa dera. EGCG ndiye catechin yomwe ili ndi mphamvu yochuluka mwa tiyi wobiriŵa, yomwe imachititsa chitetezo cha antioxidant.

• Amino acids (氨基酸): ≥3.32%, kuphatikizapo L-theanine (L-茶氨酸) — amino acid yapadera ya tiyi, yomwe imapereka “kutsitsimuka” (鲜爽) ndi chisonkhezero chofewa chomwe chimakweza maganizo. Kuchuluka kwa ma amino acid ndi zotsatira za masiku ambiri a nkhamu (kuwala kogawanika kumachedwetsa kusintha kwa ma amino acid kukhala polyphenols) ndi kusiyana kwakukulu kwa kutentha kwa usana ndi usiku.

• Kofeini (咖啡碱): Mulingo wocheperapo, wofanana ndi tiyi wobiriŵa — pafupifupi 2.5–3.5%.

• Mavitamini: Vitamini C (asikobiki) — mulingo wapamwamba, monga wam’tiyi osasandutsidwa; vitamini B (B1, B2); vitamini E.

• Mchere: Zinki (Zn) ndi seleniamu (Se) — zochokera ku dothi la Dabeshan; potasiyamu (K), manyeziyam (Mg), fosforasi (P).

• Mafuta onunkhira (芳香油): Amapanga fungo la kasitani ndi mawoko a maluwa. Mulingo wake umawonjezeka chifukwa cha malo apamwamba.

8. Ubwino wa Zaumoyo:

• Mphamvu yamphamvu ya antioxidant: Polyphenols ≥30% ndi EGCG ≥8% zimapereka imodzi mwa mphamvu zapamwamba kwambiri za antioxidant pakati pa tiyi wobiriŵa. Ma catechin amachotsa ma free radical, kuchepetsa chiopsezo cha kupsyinjika kwa ma oxidant.

• Mphamvu ya kutonthoza ndi kuganiza: Kuphatikiza kwa kofeini ndi L-theanine (≥3.32% ma amino acid) kumapereka chitoliro chofewa popanda kuphulika kwadzidzidzi: kumakwera chidwi, kumakweza moyo, kumachepetsa nkhaŵa.

• Thandizo la mtima ndi mitsempha: Ma catechin ndi polyphenols amathandiza kuchepetsa kuchuluka kwa cholesterol LDL ndi kusunga mphamvu ya mitsempha.

• Thandizo la chakudya: Ma polyphenols amalimbikitsa ma enzyme a chakudya, amathandiza kugaya mafuta ndi kuchotsa kulemera m’mimba pambuyo pa kudya.

• Thandizo la micheche: Zinki imagwira ntchito yoteteza thupi ndi kukonzanso maselo; seleniamu ndi cofactor yofunika ya glutathione peroxidase, enzyme ya antioxidant yaikulu.

• Mphamvu ya antibacteria: Polyphenols ndi kofeini zimaletsa kukula kwa mabakiteriya oyipa m’kamwa, kuchepetsa chiopsezo cha dzino komanso kutupa kwa magingiva.

• Thandizo la metabolism: Ma catechin amathandiza lipolysis ndi thermogenesis, kuthandiza kusunga thupi lathanzi.

• Chitetezo cha anti-radiation: Ma polyphenols ndi vitamini C amathandiza kuteteza maselo ku ma radiation a magetsi.

9. Njira ya Kaphikira:

• Kutentha kwa madzi: 80–90°C. Kwa magulu apamwamba (Chūnsǔn, Chūnruǐ) — 80–85°C; kwa Chūnmíng ndi Lóngtè — 85–90°C.

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

• Zida: Kapu yagalasi (kuti muone masamba akutuluka ndi mtundu wa mtambo — amalimbikitsidwa kwa Chūnsǔn ndi Chūnruǐ), gàiwan yoyera ya porcelain (盖碗, gàiwǎn) ndi njira ya “kuthira kwammwamba” (上投法, shàng tóu fǎ — choyamba kuthira madzi, kenako tiyi) kapena mketani wa porcelain.

• Ndondomeko:

  1. Limbikitsani zida ndi madzi otentha, tsani madzi.
  2. Ikani 3 g ya tiyi.
  3. Sikuyenera kutsuka (tiyi wobiriŵa wa gulu lapamwamba).
  4. Thirani madzi a 80–85°C pang’onopang’ono, kum’malire mwa chotengera, kuti musachotse ubweya wa siliva ndi kuwononga kupera kwa mtambo.
  5. Kuthira koyamba — masekondi 30.
  6. Thirani mtambo. Kuthira kulikonse kotsatira — +10–20 masekondi.
  7. Amatha kupirira kuthira 3–5 kokwanira.

• Kaphikidwe kozizira (冷泡, lěng pào): 1 g ya tiyi pa 50 ml ya madzi ozizira, kuthira ndi kusunga mufiriji kwa mphindi 30. Ndikaphikidwe kozizira, kutsekemera kumakwera pafupifupi ndi 20% chifukwa ma amino acid amakhala ochuluka kuposa polyphenols pa kutentha kochepa.

10. Kusunga:

• Mikhalidwe: Paketi yotsekedwa bwino yosawonekera (zitsulo zoyera, matumba a vacuum), mufiriji pa 0–5°C. Adani akulu a tiyi ndi kuwala, chinyontho, fungo lachilendo, ndi mpweya.
• Nthawi ya kusunga: Tiyi watsopano amalimbikitsidwa “kupumula” masiku 5–7 pambuyo popangidwa kuti fungo likhazikike. Mutatsegula paketi — ayenera kugwiritsidwa pasanathe masiku 7–10 kuti azikhala watsopano. M’manja osatsegulidwa, ngati asungidwa bwino mufiriji — mpaka miyezi 12–18.
• Chofunika: Osamusunga pafupi ndi zakudya zonunkhira kwambiri. Pasanatsegule paketi yochokera mufiriji, iloleni itenthe kufikira kutentha kwa chipinda kuti musapewe chinyontho kuthira pa masamba.

11. Mtengo ndi Zolakwika:

• Magulu a mitengo (pafupifupi, pa 500 g):

  • Chūnsǔn (特级, “Mphukira ya M’masika”): kuyambira 800 yuan (~110 USD) — chopangidwa ndi manja, mphukira imodzi.
  • Chūnruǐ (一级, “Mtima wa M’masika”): 200–500 yuan (~28–69 USD).
  • Chūnmíng (二级, “Tiyi wa M’masika”): 100–300 yuan (~14–41 USD).
  • Bìjiàn ndi Lóngtè: kuyambira 50–150 yuan — mizere yochuluka.

• Zomwe zimapereka mtengo: Gulu (mphukira imodzi ndi yamtengo wapatali kwambiri), nthawi ya kukolola (m’masika koyambirira — ndi yapamwamba), njira yopangira (ya manja — yapamwamba kuposa ya makina), chiyambi (minda yapamwamba ya Léijiādiàn ndi Hóngshān — ndi yamtengo wapatali).

• Momwe mungapewere zolakwika:

  • M’gule tiyi wolembedwa “英山云雾茶” wa chizindikiro cha malo komanso chizindikiro cha “四标合一” (miyezo inayi m’chimodzi): dzina la GI, chizindikiro chapadera cha GI, chizindikiro chogwirizana, chizindikiro cha chinthu cha GI.
  • Onani fungo: Yīngshān yúnwùchá weniweni amakhala ndi fungo lodziŵika la kasitani (栗香), lomwe silingagwiritsidwe ndi zofananira zotsika mtengo.
  • Yang’anani mtambo: mtundu uyenera kukhala wobiriŵa mofewa ndi wolalikira, osaphulika kapena wachikasu.
  • Yang’anani pansi pa tiyi: masamba ayenera kukhala ofanana, obiriŵa mofewa, opanda matsinde amphamvu ndi mawanga amdima.
  • Pewani mtengo wotsika kwambiri mwa kukayikira: “Chūnsǔn” yotsika mtengo kuposa 600 yuan pa 500 g ili ndi mwayi waukulu wokhala yabodza kapena kulowa m’malo mwa gulu.

12. Mfundo Zochititsa Chidwi:

• “Tiyi zitatu zodziŵika za Huainan” za m’nthawi ya Tang. Tiyi wa Ying Shān — “Tuanhuang” ndi “Qimen” — anali m’gulu la “淮南三茗” ndipo anatumizidwa kukhothi lachifumu ku Chang’an m’zaka za m’ma 7–9. Izi zimaika Ying Shān m’gulu la madera akale kwambiri a tiyi ku China omwe analembedwa m’mbiri, omwe analipo isanayambe “Chájīng” (茶经) ya Lù Yǔ.

• 44,000 yuan pa kilogalamu (1992). Pa chikondwerero choyamba cha “Ying Shān Tea Festival”, tiyi wa m’masika “Chūnsǔn” anagulitsidwa pa msika wa kugula pamtengo wapamwamba kwambiri ku Hubei — 44,000 yuan/kg. Poyerekeza: malipiro apakati pa mwezi ku China mu 1992 anali pafupifupi 200–300 yuan.

• Liú Bóchéng, Dèng Xiǎopíng ndi tiyi. Mu 1947, asilikali a ma marshal aŵiri amtsogolo anachita chobowola mwankhondo kupyolera ku Dabeshan, ndipo anthu am’deralo analandira asilikaliwo ndi tiyi wopangidwa mwatsopano — chochitika chomwe chinapereka kwa Ying Shān mzimu wapadera wa “ofiira” (wosintha).

• Mawonekedwe 5 kuchokera malo amodzi. Ying Shān ndi umodzi mwa madera ochepa a tiyi ku China omwe amapanga mitundu isanu yosiyana ya tiyi wobiriŵa pansi pa dzina limodzi: mphukira (笋), opota (蕊/茗), lathyathyathya (剑) ndi mzere (特). Mawonekedwe aliwonse ali ndi njira yake, gulu lake ndi mtengo wake.

• Zaka 30 za zikondwerero. Chikondwerero cha tiyi ku Ying Shān, chomwe chinakhazikitsidwa mu 1992, chakhala chikuchitika chaka chilichonse popanda kuswa kwa zaka zoposa 30 — chimodzi mwa zikondwerero zakale komanso zokhazikika kwambiri za tiyi ku China.

• Gawo limodzi mwa anthu atatu ali mu tiyi. Pa anthu pafupifupi 400,000 a m’chigaŵachi, 156,000 akugwira ntchito mwachindunji m’mafakitale a tiyi, theka lina mwachidule. Tiyi si chinthu chabe, koma ndi maziko a chuma ndi chizindikiritso cha Ying Shān.

13. Kuyerekeza ndi tiyi wina wa “mtambo” ndi tiyi wobiriŵa wa ku Hubei:

• Lúshān Yúnwùchá (庐山云雾茶, Lúshān Yúnwùchá): Tiyi wakale wa “mtambo” wochokera ku Phiri la Lushan (Jiangxi). “Gòngchá” wa m’nthawi ya Song. Mawonekedwe — mizere ikuluikulu yakukhwima; kukoma — kofewa komanso kotsekemera, ndi “lánhuāxiāng” (兰花香, fungo la orchid). Yīngshān yúnwùchá ndi yolimba, ndi fungo la kasitani loŵerengeka komanso zizindikiro za biochemical zapamwamba (zinthu zosungunuka m’madzi ≥45% vs ~38–42% ku Lushan).

• Xìnyáng Máojiān (信阳毛尖, Xìnyáng Máojiān): Tiyi wobiriŵa wodziŵika wochokera ku chigaŵa choyandikana cha Henan, nawonso ochokera ku malo a Dabeshan, koma kumpoto. Mawonekedwe — mzera wowonda wakhwangwala zokhala ndi ubweya wambiri. Fungo — “lozizira” komanso la udzu. Kukoma — kwatsopano, koma kosalimba kuposa ya Ying Shān. Xìnyáng Máojiān ali m’gulu la “Tiyi khumi zodziŵika za China”; Yīngshān ali m’gulu la “Tiyi khumi zodziŵika za Hubei”.

• Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): Tiyi wobiriŵa yekhayo ku China wopangidwa ndi nthunzi (蒸青, zhēngqīng), wochokera kumadzulo kwa Hubei. Mawonekedwe — mzera wobiriŵa wakuda. Kukoma — kumveka kwa umami, kakhungu ka nyanja, lofanana ndi tiyi wa Japan. Yīngshān yúnwùchá ndi tiyi wamba “wotenthedwa” (炒青) ndi kutentha kwa kasitani m’malo mwa kutsitsimuka kwa nyanja.

• Wǔdāngshān Dàochá (武当山道茶): Tiyi wochokera ku mapiri opatulika a Wudang (Hubei). Wakutchire kapena wapambali. Fungo — la udzu, ndi chiyero cha “phiri”. Amapangidwa pang’ono, makamaka kwa zipinda za amonke a Daoist. Kukula kwake sikungayerekezedwe ndi mafakitale a Yīngshān yúnwùchá.

• Cǎihuā Máojiān (采花毛尖, Cǎihuā Máojiān): Tiyi wobiriŵa wochokera ku chigaŵa cha Wufeng (五峰, kumadzulo kwa Hubei). Mawonekedwe opota, fungo — loyeretsedwa komanso lamaluwa. Umodzi mwa “Tiyi khumi zodziŵika za Hubei”, wopikisana ndi Ying Shān pa kuchuluka, koma wopambana pa mtengo wa dzina la malonda.

Pomaliza:

Tiyi ya Mtambo ya Ying Shān ndi tiyi wochokera ku “Phiri la Hero” pakati pa Dabeshan, komwe masiku oposa 200 a nkhamu, “gòngchá” ya m’nthawi ya Tang ndi mbiri ya “ofiira” ya m’zaka za zana la 20 zimaphatikizana mu chikhalidwe chimodzi. Muŵerengero wa “三绿三香三高” si mawu olingalira, koma ndi mapu enieni a ma sensor ndi biochemical: mitundu itatu ya zobiriŵa (tsamba, mtambo, pansi), magawo atatu a fungo (loyera → lamaluwa → la kasitani), zizindikiro zitatu zapamwamba (zinthu zosungunuka m’madzi ≥45%, polyphenols ≥30%, EGCG ≥8%). Mawonekedwe asanu a malonda ochokera ku malo amodzi amapereka kusankha kuyambira “Mphukira ya M’masika” yopangidwa ndi manja ya 800 yuan kufikira “Chinjo cha Chinjoka” ya 50 yuan — koma kutentha kwa kasitani ndi kutsitsimuka kwa nkhamu kwa Dabeshan kumakhala mu kapu iliyonse. Tiyi uyu ndi oyenera kwa anthu omwe amakonda mu tiyi wobiriŵa kuthina ndi thupi, osati kungotuluka mwaŵala, ndipo omwe ali okonzeka kuzindikira kumbuyo kwa dzina losadziŵika bwino la derali mbiri ya zaka 1,500 ya tiyi.