Tiyi Wobiriwira wa Yongtai

Tiyi Wobiriwira wa Yongtai ndi tiyi wobiriwira wa m’dera la chigawo cha Yongtai m’chigawo cha Fujian, yemwe ali ndi chizindikiro chotetezedwa cha malo (国家农产品地理标志). Makhalidwe ake apamwamba amafotokozedwa mwachidule: “funtho lalikulu, kukoma koyera, kupsya kowonekera, mtundu wonyezimira” (香高、味醇、汤清、色润). Mbiri yochuluka ya ulimi wa tiyi m’chigawo cha mapiri ichi imachokera ku nthawi ya mafumu a Tang, ndipo mu nthawi ya Ming, tiyi wa kumaloko ankaperekedwa ku bwalo la mfumu ngati msonkho.

1. Magulu ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (绿茶, lǜchá) — wosafufuzika; mulingo wa okosijeni ndi wochepa kwambiri (pansi pa 5%).
• Gulu: Tiyi wobiriwira wa m’madera a China, chogulitsidwa ndi chizindikiro chotetezedwa cha malo ku China.
• Chiyambi: China, chigawo cha Fujian (福建省, Fújiàn shěng), chigawo cha Yongtai (永泰县, Yǒngtài xiàn), mzinda wa Fuzhou (福州市, Fúzhōu shì). Madera onse apakati pa mizinda ndi midzi iyi: Zhangcheng (樟城镇), Chengfeng (城峰镇), Geling (葛岭镇), Qingliang (清凉镇), Wutong (梧桐镇), Songkou (嵩口镇), Dayang (大洋镇), Tong’an (同安镇), Changqing (长庆镇), Tangqian (塘前乡), Danyun (丹云乡), Baiyun (白云乡), Hongxing (红星乡), Pangu (盘谷乡), Xiaba (霞拔乡), Dongyang (东洋乡), Gaiyang (盖洋乡), Fukou (洑口乡), Fuquan (富泉乡), Chixi (赤锡乡) ndi Linglu (岭路乡).
• Zizindikiro za malo: pafupifupi 118°23′–119°12′ E, 25°39′–26°05′ N.

2. Mbiri ndi Chikhalidwe Chofunika:

• Mbiri:

Mwambo wa tiyi ku Yongtai uli ndi zaka zoposa chikwi. Mu nthawi ya mafumu a Tang (唐代, Táng dài, 618–907), tiyi ankakololedwa kale: m’buku lodziwika la Lu Yu, Chájīng (《茶经》, pafupifupi 760–780), dera la Fuzhou limanenedwa kuti ndi malo a tiyi, ophatikiza madera amasiku ano a Yongtai.

Ulimi wa tiyi unakula kwambiri mu nthawi ya Ming (明代, Míng dài, 1368–1644). Muulamuliro wa Hongwu (洪武, Hóngwǔ, 1368–1398), “tiyi wochepa wa Yongfu” (永福细茶, Yǒngfú xìchá) — momwe chigawochi chinkadziwika kale — analembedwa ngati msonkho wa mfumu (贡品, gòngpǐn). Tiyi wo cokera ku Tengshan (藤山茶, Téngshān chá) ndi tiyi wochokera ku kachisi wa Jiyan (姬岩茶, Jīyán chá) anadziwika kwambiri.

M’zaka za m’ma 1980, ulimi wa tiyi ku Yongtai unakula mokulira: malo a minda ya tiyi anali 25.1% ya malo onse a tiyi m’boma la Fuzhou, ndipo kutulutsidwa kunali 31.5%. Msika waukulu unali kumpoto kwa China.

Gawo latsopano la chitukuko linali ndi zochitika zofunika: mu 2015, Unduna wa Zaulimi wa China unapatsa Tiyi Wobiriwira wa Yongtai udindo wa chogulitsidwa ndi chizindikiro chotetezedwa cha malo (国家农产品地理标志). Mu 2021, Yongtai inalowa m’magulu a “Maboma Zana Zoposa Zopanga Tiyi” (中国茶叶百强县), ndipo mtengo wa mafakitale onse a tiyi m’chigawoli unafika pa biliyoni imodzi ya yuan. Mu 2022, tiyiyi inadziwika ngati “brandi ya anthu onse ya Fuzhou”, ndipo mu 2023 ngati “chogulitsidwa chapadera cha dziko” (全国名特优新农产品).

• Dzina:

永泰 (Yǒngtài) — dzina lotanthauza “mtendere wamuyaya / kutukuka kosatha”; 绿茶 (lǜchá) — “tiyi wobiriwira”. Choncho, dzina lathunthu limasonyeza malo ndi mtundu: “tiyi wobiriwira wochokera ku Yongtai”.

• Chikhalidwe Chofunika:

Kale, Yongtai amatchedwa “dimba la kuseri la Fuzhou” (福州后花园, Fúzhōu hòuhuāyuán) chifukwa cha mapiri okongola ndi chilengedwe choyera. Chikhalidwe cha tiyi chimaphatikizidwa ndi moyo wa kumaloko: mfundo ya “tiyi ngati mphatso, tiyi ngati mwambo” (以茶为礼、以茶生礼) imapitira ku mibadwo. Kukolola tiyi mu masika kumakhalabe chochitika chofunika, ndipo Nyumba ya Zakale ya Tiyi Wobiriwira wa Yongtai imawonetsera alendo za mbiri ndi ukadaulo wa ulimi wa tiyi kumaloko.

3. Kufotokozera kwa Botanical ndi Zomera:

• Mitundu / Mitengo: Mitengo yayikulu (pafupifupi 70%) ndi ya mtundu wa Fuyun (福云系列, Fúyún xìliè) — makamaka Fuyun 6 (福云6号, Fúyún liù hào) ndi Fuyun 595 (福云595, Fúyún wǔjiǔwǔ). Mitengo ina imagwiritsidwa ntchito: Longjing 43 (龙井43, Lóngjǐng sìshísān), Tieguanyin (铁观音, Tiěguānyīn) ndi Jin Guanyin (金观音, Jīn Guānyīn). Posachedwa, mitengo yatsopano yabwino ikubzalidwa: Rongchun Zao (榕春早, Róngchūn zǎo) ndi Anji Baicha (安吉白茶, Ānjí Báichá). Kuphatikiza apo, gulu la anthu amtundu wa Yongtai Caicha (永泰菜茶, Yǒngtài càichá) — mtengo wakale wa tiyi wa masamba ang’ono — likupitirizidwa. Mitengo yonseyi ndi ya mtundu Camellia sinensis var. sinensis.
• Kukolola: Kukolola kwa masika (kumapeto kwa March mpaka April) n’kofunika kwambiri; kukolola kwa chirimwe ndi kwa kumalizira kumachitikanso. Tiyi wa masika (春茶, chūnchá) ndi wamtengo wapatali chifukwa cha amino asidi ochuluka.
• Mulingo wa kukolola: Zimagwirizana ndi udindo: wapamwamba kwambiri (特级, tèjí) — mphukira zokhazokha kapena mphukira ndi tsamba limodzi (单芽 kapena 一芽一叶, yī yá yī yè); wapamwamba (一级, yījí) — mphukira ndi masamba awiri (一芽二叶, yī yá èr yè); wamululi (二级, èrjí) — mphukira ndi masamba atatu (一芽三叶, yī yá sān yè).
• Zofunikira pa zomera: Masamba ayenera kukhala atsopano, athunthu, opanda ziphuphu, ndipo akololedwa m’manja m’mawa pa nyengo yowuma.

4. Terroir ndi Makhalidwe a Kulima:

• Mapiri ndi nyengo: Chigawo cha Yongtai chili kumpoto chakummawa kwa mapiri a Daiyun (戴云山脉, Dàiyún shānmài), pakati ndi kumtunda kwa mtsinje wa Dazhangxi (大樟溪, Dàzhāng xī) — nthambi ya Minjiang. Malowa ndi amapiri, ndipo mwambi wamba “zisanu ndi zitatu za mapiri, imodzi ya madzi, imodzi ya minda” (八山一水分田) umasonyeza mawonekedwe ake: mapiri, zigwa zakuya, mitsinje yambiri. Nyengo ndi ya monsoon ya mbali zotentha: kutentha kwapakati pachaka 14.6–20.7°C, mvula yapachaka 1400–2000 mm, masiku a chifunga oposa 200. Kusiyana kwakukulu kwa kutentha pakati pa usana ndi usiku komanso kuwala kwambiri kumathandizira kuti amino asidi azichuluka m’masamba (mu tiyi wa masika amino asidi ≥ 4.0%).
• Kutalika: Minda yambiri ya tiyi ili pa kutalika kwa mamita 500 kapena kuposerapo. Madera a nkhalango ndi 76.8%.
• Dothi: Dothi lofiira (红壤, hóng rǎng) lokhala ndi acid (pH 4.0–5.5), limene limakhala ndi mchenga wabwino, limakhala lozama komanso lokhala ndi zomera zambiri. Chochititsa chidwi ndi chakuti 78% ya dothi la chigawochi lili ndi seleniyamu (Se 0.15–0.35 mg/kg), zomwe ndi chizindikiro cha dera lino. Madzi a mtsinje wa Dazhangxi ali m’gulu lachiwiri la ukhondo. M’minda, amagwiritsa ntchito njira ya chilengedwe “nkhumba – biogas – tiyi” (猪-沼-茶), popanda feteleza kapena mankhwala ophera tizilombo.
• Dera ofunika:
  • Munda wa tiyi wa Lufeng ku Tong’an (同安镇卢峰茶园, Tóng’ān zhèn Lúfēng cháyuán) — malo owonetsera ulimi wokopa alendo.
  • Mitengo yakale ya tiyi ku Wutong (梧桐镇古茶树群, Wútóng zhèn gǔ cháshù qún) — zaka za zina ndi 2500.
  • Dera la tiyi la kachisi wa Jiyan ku Baiyun (白云乡姬岩茶区, Báiyún xiāng Jīyán cháqū) — malo a mitambo pamwamba pa 500 m.

5. Njira Zopangira:

Tiyi Wobiriwira wa Yongtai amapangidwa motsatira njira yachikale ya tiyi wobiriwira, pogwiritsa ntchito kuwotcha ngati njira yothetsera (炒青, chǎoqīng). Kayendetsedwe ka ntchito kumaphatikizapo magawo 28 ndipo kumadziwika ngati chikhalidwe chosaoneka chomwe sichilipo. Chachikulu ndi kuphatikiza njira za makina ndi za manja, pogwiritsa ntchito zida za nsungwi ndi matabwa pokha kuti zisawonongeke ndi chitsulo.

• Kukolola (采摘, cǎizhāi): Kukolola m’manja motsatira udindo. Kwa udindo wapamwamba kwambiri, masamba 40,000 amafunika kuti apange 500 g ya tiyi womaliza.
• Kufalitsa (摊放, tānfàng): Masamba atsopano amafalikira pansanjika yochepa pa mphasa za nsungwi kwa maola 4–6 kuti achotse chinyezi pang’ono ndikuyambitsa njira zopangira funtho.
• Kuthetsa — “kupha zobiriwira” (杀青, shāqīng): Kukonza mu ng’oma yozungulira pa kutentha 200–240°C. Kutentha kwakukulu kumatseka polyphenol oxidase, kulepheretsa okosijeni ndikusunga mtundu wobiriwira wa masamba.
• Kukulunga (揉捻, róuniǎn): Kukulunga momasuka ndi makina kwa mphindi 10–15 ndi kupanikizika pang’ono. Izi zimasokoneza ma cell masamba, kupangitsa kuti tiyi azituluka bwino pamene akusakaniza.
• Kupanga mawonekedwe (做形, zuòxíng): Kukulunga ndi manja monga zingwe (搓条, cuōtiáo) — gawo limene limapanga mawonekedwe odziwika a “kang’ono kolimba ndi kofanana” (紧结匀整). Malinga ndi mtundu, masamba amatha kukhala oongoka kapena opindika pang’ono.
• Kuumitsa (烘干, hōnggān): Kuumitsa mochenjera pa 60–80°C mpaka chinyezi chotsalira cha pafupifupi 5–6%. Izi zimakhazikitsa mawonekedwe ndi funtho.
• Kukonza bwino (精制, jīngzhì): Kusankha, kuchotsa zomwe sizili bwino, ndikusankhanso magulu.
• Kuwiritsa kotsiriza kuti funtho likhale labwino (提香, tíxiāng): Gawo lofunika kwambiri lomwe limapanga funtho la m’bwemba (栗香, lìxiāng) lodziwika la Tiyi Wobiriwira wa Yongtai. Limafuna kuwongolera bwino kutentha ndi nthawi.

6. Makhalidwe a Kukoma ndi Kununkhira:

• Maonekedwe a masamba owuma: Masamba okulungidwa molimba, oongoka, osiyanasiyana (条索紧结匀整, tiáosuǒ jǐnjié yúnzhěng); mtundu — wobiriwira modzola, ndi utoto woyera (色泽绿润毫显, sèzé lǜrùn háo xiǎn). Mawonekedwe oongoka a masamba ndi “chizindikiro” cha kalembedwe. Pali mitundu iwiri: womwe uli m’mizere yowongoka (直条形, zhítiáo xíng) — monga Songkou Longjing (嵩口龙井) — ndi wopindika (曲条形, qūtiáo xíng) — umene ndi wofala kwambiri.
• Kununkhira kwa masamba owuma: Koyera, komveka bwino, ndi funtho la m’bwemba. Patsopano, kumakhala ndi kukometsera kwamaluwa.
• Kununkhira kwa chomwa: Funtho la m’bwemba (栗香, lìxiāng) ndilo lofunika kwambiri. M’magulu ena muli maluwa ndi masamba pang’ono. Funtho limakhala lalikulu, lokhazikika, komanso losiyanasiyana.
• Kukoma: Kwatsopano, kodekha, ndi kutsekemera komveka ndi kukoma kwapambuyo (鲜醇甘爽, xiān chún gān shuǎng). Chigawo cha umami chimamveka chifukwa cha amino asidi ochuluka. Ngati asakaniza molondola, kuipa ndi kusasamala kumakhala kochepa. Kukoma kwapambuyo kumaphatikizapo huigan (回甘, huígān) — kutsekemera kotsalira, ndi shengjin (生津, shēngjīn) — kupanga malovu ambiri.
• Mtundu wa chomwa: Wobiriwira wobiriwira, wowala, woyera (汤色嫩绿明亮, tāngsè nènlǜ míngliàng); pa kupsya koyamba, kumakhala ndi shade ya chikasu pang’ono.
• Pansi pa tiyi (masamba ophikidwa): Wobiriwira, wowala, wofanana (叶底绿亮匀齐, yèdǐ lǜ liàng yún qí). Masamba amatseguka kwathunthu, kusunga kusinthasintha ndi mtundu wofanana.

7. Zomwe Zilipo M’kati:

• Polifenolo (茶多酚, chá duōfēn): 10–30% (mu zinthu zowuma), zomwe ndi zachilendo kwa tiyi wobiriwira. Makatekini (makamaka EGCG) amapereka mphamvu ya antioxidant; malinga ndi magwero, mphamvu yowononga ma free radical ndi yoposa 18 kuposa ya vitamin E. Ma katekini a tiyi wa pamapiri ndi ochepa poyerekeza ndi a zigwa, zomwe zimachepetsa kuipa ndikuwonjezera kutsekemera.
• Ma amino asidi (氨基酸, ānjīsuān): Kuchuluka kwawo kuli 100–220 g/kg (pamene asungunuka m’madzi), zomwe ndi zoposa mlingo wamba wa tiyi wobiriwira. L-theanine (L-茶氨酸, L-cháānjīsuān) ndi amino asidi wamkulu, amene amapereka kutsogolo ndi umami. Kuchuluka kumeneku kumabwera chifukwa cha malo a mapiri: kutentha kochepa ndi kuwala kwambiri kumachedwetsa kusintha kwa amino asidi kukhala ma polifenolo.
• Ma alkaloidi: Kafeini (咖啡碱, kāfēijiǎn) — 2–4%; theobromine ndi theophylline pang’ono. Kuchuluka kwa kafeini kwa tiyi wobiriwira kumapereka mphamvu yonunkhira.
• Mavitamini: Vitamin C imakhalabe yochuluka chifukwa cha njira yochenjera yopangira. Komanso muli ma vitamin a gulu B (B₁, B₂), vitamin E, β-carotene.
• Maminerali: Potaziyamu, manganese, zinki, fulorayidi. Chofunika ndi kuti muli seleniyamu (Se) yambiri mu tiyi, chifukwa cha geochemistry ya dothi la dera. Fulorayidi imathandizira kulimbitsa mano ndikuletsa tizilombo toyambitsa kuwola kwa mano.
• Mafuta onunkhira: Amapanga funtho la m’bwemba ndi maluwa; kuchuluka ndi kapangidwe kake kumatsimikizika pa gawo la kuwiritsa kotsiriza (提香).

8. Phindu la Umoyo:

• Mphamvu ya antioxidant: Ma polifenolo ndi katekini ochuluka amawononga ma free radical, kuchepetsa kukalamba kwa maselo.
• Kulimbikitsa: Kafeini yothandizana ndi L-theanine imapereka nyonga yabwino osati yolimbikitsa kwambiri — mkhalidwe wa “kukhala chete ndikuganiza”.
• Kuthandiza kayendedwe ka mafuta: Makatekini amafulumizitsa kugawanika kwa mafuta; malinga ndi zina, mphamvu ndi yoposa 30% kuposa tiyi wamba wobiriwira, zomwe zikhoza kukhala chifukwa cha mgwirizano wapadera wa ma polifenolo ndi amino asidi.
• Thanzi la mkamwa: Fulorayidi imalepheretsa kukula kwa mabakiteriya oyambitsa kuwola kwa mano ndikuchepetsa kupangika kwa plaque.
• Chakudya: Ma polifenolo amathandizira pang’ono kusuntha kwa m’mimba, kuchepetsa kudzimva chifuwa, ndikuthandiza kusungunula chakudya.
• Ntchito za ubongo: L-theanine imathandizira kuganiza bwino ndikuchepetsa nkhawa, osagona tulo.
• Chitetezo cha seleniyamu: Chifukwa cha seleniyamu yachilengedwe, kumwa nthawi zonse kungathandize chitetezo cha mthupi ndi chitetezo cha maselo.

9. Kusakaniza:

• Kutentha kwa madzi: 80–85°C. Sikoyenera kugwiritsa ntchito madzi otentha kwambiri (oposa 90°C) — kumawononga L-theanine, kumalepheretsa kutsogolo, ndikuwonjezera kuipa.

• Kuchuluka kwa tiyi: 3 g pa 150 ml (chiŵerengero 1:50) kwa njira ya galasi; 5–7 g pa gaiwan (盖碗, gàiwǎn) 100–120 ml kwa gongfu.

• Zida: Galasi loyera (玻璃杯, bōlibēi) — ndilo labwino: limalola kuwona kumera mu madzi (“kuvina kwa tiyi”). Komanso gaiwan la dothi loyera ndi chotengera chaching’ono cha dothi zili bwino.

• Ndondomeko (njira ya galasi — njira ya kutsanulira pamwamba):

  1. Tenthetsani galasi ndi madzi otentha, tsanulirani.
  2. Tsanulani madzi otentha (85°C) mpaka 7/10 ya galasi.
  3. Ikani tiyi mosamala — masamba adzayamba kumira ndikutseguka.
  4. Dikizani mphindi 2–3, ndikuwona “kuima” kwa mphukira mu galasi.
  5. Mwani pang’onopang’ono; madzi akachepa ndi 1/3, onjezani. Mungawonjezenso madzi kawiri kapena katatu.

• Ndondomeko (gaiwan, kalembedwe ka gongfu):

  1. Tenthetsani gaiwan ndi chahai ndi madzi otentha kwambiri.
  2. Ikani 5–7 g ya tiyi, gwedezani gaiwan pang’ono — funani funtho la masamba owuma.
  3. Kupsya koyamba (润茶, rùnchá): 85°C, mphindi 5 — tsanulirani (kutsuka).
  4. Kupsya kwachiwiri: tsanulani madzi, dikizani mphindi 15–20, gawani mu makapu.
  5. Zotsatira zilizonse muwonjezereni mphindi 10. Zimatha kupsyazidwa bwino 4–6.

10. Kusunga:

• Mkhalidwe: Chotengera chosasanuka, chosawonekera (matumba a vacuum a foil, mabotolo a malata). Sungani kutali ndi kuwala, chinyezi, kutentha, ndi funtho lina.
• Kutentha: Chabwino — mufiriji, 0–5°C. Kutentha kwa m’chipinda kumachepetsa nthawi ya kusungidwa.
• Nthawi yake: Tiyi amakhala ndi funtho labwino kwambiri m’miyezi 6–12 yoyamba itapangidwa. Mutatsegula, m’pofunika kumwa mkati mwa masiku 7 kuti funtho lisatayike.
• Chidziwitso chapadera: Tiyi watsopano amayenera kudikirira masiku 7–15 pamalo amdima kuti kuchotsa “kuwotcha” (褪火气, tuì huǒqì) musanamwe kaye.

11. Mtengo ndi Zonama:

• Gawo la mitengo: Mtengo umadalira kwambiri udindo ndi nyengo yakololedwa:

  • Udindo wapamwamba kwambiri (特级): kuyambira 700 yuan pa jin (500 g) kapena kuposerapo — mphukira yokha kapena mphukira ndi tsamba limodzi, funtho lamphamvu la m’bwemba.
  • Udindo wapamwamba (一级): 300–500 yuan pa jin — mphukira ndi masamba awiri, kukoma koyera, kwatsopano.
  • Udindo wachiwiri (二级): 100–300 yuan pa jin — mphukira ndi masamba atatu, chomwa chokhwima, chodzaza. Zomwe zimakhudza mtengo: nthawi yakolola (masika > chirimwe > kumalizira), dera (mapiri a Baiyun, Hongxing ndi okwera mtengo), chiphaso (organic, green product), mbiri yopanga.

• Momwe mungapewere zofake:

  • Gulani kwa opanga ndi ogulitsa omwe ali ndi laisensi yogwiritsa ntchito chizindikiro cha “永泰绿茶” ndi chizindikiro (标识).
  • Onani maonekedwe: masamba owuma ayenera kukhala oongoka, ofanana kukula, ndi utoto woyenera — opanda zikasu, zothyoka kapena zowuma kwambiri.
  • Onani funtho: Tiyi Wobiriwira wa Yongtai wabwino umakhala ndi funtho loyera la m’bwemba lopanda funtho la mvula, wowawasa kapena fungal.
  • Onani chomwa: chiyenera kukhala choyera, chobiriwira — chomwa chodetsedwa kapena chakuda chimasonyeza kusokonezeka kwa njira kapena kuti ndi chakale.
  • Samalani mtengo: “Tiyi Wobiriwira wa Yongtai” wotsika mtengo kwambiri (pansi pa 500 yuan pa jin) ndi wodalirika kukhala wofake kapena wosakanizidwa.

12. Zochititsa Chidwi:

• Ku Yongtai, magulu a mitengo yakale ya tiyi ya zaka 2500 apezeka — ena mwa akale kwambiri m’chigawo cha Fujian, amene ndi gwero lamtengo wapatali la majini pakusankha.
• Njira yopangira ili ndi magawo 28 ndipo yadziwika ngati chikhalidwe chosaoneka. Ntchito yonse — kuyambira kukulunga mpaka kuumitsa — imachitika ndi zida za nsungwi ndi matabwa: masamba sajambulidwa ndi chitsulo.
• 78% ya dothi la chigawochi mwachilengedwe lili ndi seleniyamu — chinthu chosowa ndi mphamvu ya antioxidant. Izi zimapangitsa kuti Tiyi Wobiriwira wa Yongtai ukhale umodzi mwa tiyi wochepa wobiriwira ku China wokhala ndi “seleniyamu”.
• Mu nthawi ya Ming, tiyi wochokera ku Yongtai (panthawiyo Yongfu) ankaperekedwa ku bwalo la mfumu; tiyi wochokera ku kachisi wa Jiyan (姬岩) — imodzi mwa nyumba za amonke zodziwika za m’derali — unadziwika kwambiri.
• Chigawo cha Yongtai ndi choyamba mu Fuzhou kukhala ndi chitsimikizo cha boma ngati “eco-county” (生态县, shēngtài xiàn) mu 2014, kutsimikizira kuti malo olowera tiyi ndi oyera.

13. Kufanizira ndi Tiyi Wina Wobiriwira:

• Anxi Huangjin Gui (安溪黄金桂, Ānxī Huángjīn Guì): Amachokera ku Fujian koma ndi oolong; mitundu yofananadwa (Tieguanyin, Jin Guanyin), koma njira yosiyana — semi-fermentation. Tiyi Wobiriwira wa Yongtai, mosiyana ndi oolong, amatsindika kutsogolo ndi funtho la m’bwemba, osati la maluwa / mkaka.
• Xihu Longjing (西湖龙井, Xīhú Lóngjǐng): “Tiyi wodziwika” wochokera ku Zhejiang; wathyathyathya, ndi funtho la masamba odziwika, ndi amino asidi ochuluka. Tiyi Wobiriwira wa Yongtai umakhala wa mizere yowongoka / yopindika, ndi funtho lalikulu la m’bwemba m’malo mwa masamba; wotsika mtengo kwambiri.
• Xinyang Maojian (信阳毛尖, Xìnyáng Máojiān): Tiyi wobiriwira wochokera ku Henan; zotsamira zoonda, zokhala ndi utoto, kukoma kwatsopano ndi kowawasa. Tiyi Wobiriwira wa Yongtai ndi wochepa kuwawa, ndi funtho la m’bwemba lokhala ndi kutsekemera kofewa chifukwa cha amino asidi ochuluka.
• Mengding Ganlu (蒙顶甘露, Méngdǐng Gānlù): Tiyi wa Sichuan wobiriwira wokhala ndi masamba opindika ndi mkhalidwe wa “kutsekemera kwa mame”. Tiyi Wobiriwira wa Yongtai uli ndi thupi lolimba ndi funtho la m’bwemba, pamene Ganlu ndi yofewa komanso yamaluwa.
• Enshi Yulu (恩施玉露, Ēnshī Yùlù): Tiyi wochokera ku Hubei, umodzi mwa tiyi wochepa wobiriwira wopangidwa ndi nthunzi (蒸青, zhēngqīng) ku China. Mkhalidwe wake ndi wa masamba ndi nyanja, ndi umami; Tiyi Wobiriwira wa Yongtai, wopangidwa ndi njira yowotcha, umapereka funtho lowuma, la m’bwemba ndi maluwa, osati la masamba.

Pomaliza

Tiyi Wobiriwira wa Yongtai ndi tiyi wobiriwira wokhala ndi mbiri ya zaka zoposa chikwi, womwe unachokera mumwambo wamtendere wa mapiri a Yongtai kukhala brandi yodziwika ya dziko. Ndondomeko yake yodziwika — “funtho la m’bwemba ndi maluwa, kukoma kwatsopano ndi kotsekemera, chomwa choyera chobiriwira” — ndi zotsatira zachindunji za kuphatikiza kwa terroir ya pamapiri, dothi la seleniyamu, mitundu yakale, ndi ntchito yolimba ya manja m’magawo 28. Tiyi ameneyu ndi woyenera kwa iwo amene amayamikira tiyi weniweni wa dera wopanda mayina aakulu: pa mtengo womveka, Tiyi Wobiriwira wa Yongtai umapereka khalidwe lenileni — kuyera kwa kukoma, kuyera kwa chilengedwe, ndi kugwirizana ndi malo akale kwambiri a ulimi wa tiyi ku Fujian.