Yuan'an Huang Cha

Yuan’an Huang Cha (远安黄茶, Yuǎnān huángchá) ndi tiyi wachikasu wochokera ku “chigawo choyamba cha ‘Cha Jing’ (Liwiro la Tiyi)” (陆羽《茶经》第一县), yekhayo woimira tiyi wachikasu wa m’chigawo cha Hubei, ndipo mmodzi mwa “tiyi anayi akuluakulu achikasu a ku China” pamodzi ndi Junshan Yinzhen, Mengding Huang Ya ndi Huoshan Huang Ya. Dzina lake lakale ndi Lu Yuan Cha (鹿苑茶, “Tiyi wa Munda wa Mbawala”), lopatsidwa potengera kachisi wa Chibuda wa Lu Yuan Si (鹿苑寺), yemwe anakhazikitsidwa m’nthawi ya Song ya Akummwera m’mapiri a Luxishan, pomwe amonke anayamba kulima tiyi mu 1225. Yuan’an Huang Cha ali ndi zizindikiro ziwiri zosapezeka pa tiyi wina aliyense wachikasu: “huanzi jiao” (环子脚, “miyendo ya mphete”) — kupindika ngati mphete kwa masamba ouma, ndi “yuzi pao” (鱼子泡, “tinthumba ta mazira a nsomba”) — tinthawi tating’ono totupa pamwamba pa tsamba, timene timaoneka pakuwotcha. Ukadaulo wake umaphatikizapo kutenthetsa m’milu (闷堆, mēn duī) kwa maola 18–24 pansi pa nsalu yonyowa ya chamba, ndi kugubuduza katatu, ndipo kuumitsa komaliza kumachitika pa makala a paini (松木炭火), kumene kumapereka fungo lapadera la “songyan xiang” (松烟香, fungo la utsi wa paini) — fungo lofewa komanso lolemekezeka la utsi, limene limapangitsa kuti tiyiyu azifanana ndi Lapsang Souchong osati ndi matiyi ena achikasu.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi wachikasu (黄茶, huángchá), wokazinga pang’ono. Ali m’kagawo kakang’ono ka “tiyi wawung’ono wachikasu” (黄小茶, huáng xiǎo chá) — kuchokera ku mphukira imodzi yokhala ndi tsamba limodzi kapena awiri. Malinga ndi gulu la Wikipedia, “远安鹿苑” ndi woimira wodziwika wa “huangxiaocha”.
• Gulu lalikulu: Mmodzi mwa “tiyi anayi akuluakulu achikasu a ku China” (中国四大黄茶). Chogulitsa chotetezedwa ndi chizindikiro cha malo (国家农产品地理标志, 2017). Ukadaulo waphatikizidwa m’kaundula wa cholowa chosadziwika cha chigawo cha Hubei (2009, chotsimikizidwa 2021). Ndi tiyi wachikasu yekhayo wa m’chigawo cha Hubei. 2017 — adapatsidwa ulemu wa “Kwawo kwa Chikhalidwe cha Tiyi cha China” (中国茶文化之乡) ndi “Tiyi — Dzina la Chikhalidwe cha China” (中华文化名茶) kuchokera ku Bungwe la Mayiko a China Lofufuza Chikhalidwe cha Tiyi.
• Chiyambi: China, Chigawo cha Hubei (湖北), Mzinda wa Yichang (宜昌), Khoti la Yuan’an (远安县). Yuan’an ili kumpoto chakum’mawa kwa Yichang, m’dera lakusintha kuchokera ku Mapiri a Kumadzulo kwa Hubei kupita ku Chigwa cha Jianghan. Dzina lakale la derali ndi Xiazhou (峡州), lotchulidwa ndi Lu Yu m’buku la “Cha Jing”.
• Magolovesi a malo: Pafupifupi 31°06’ kumpoto, 111°38’ kum’mawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

  • Tang (唐, 618–907 CE) — “Cha Jing”: Lu Yu (陆羽) m’buku la “Cha Jing” (《茶经》, 760 CE) anati tiyi wa dera la Xiazhou ndi yemwe anali wabwino kwambiri m’madera akumwera a mapiri: “M’midzi ya kumwera kwa mapiri — Xiazhou ndiye wapamwamba (山南，以峡州上). Xiazhou amapanga tiyi m’zigwa za mapiri a makhoti a Yuan’an, Yidou ndi Yiling.” Mogwirizana ndi nthano, Lu Yu, atayenda kumadzulo mu 751, anakhala kwa miyezi ingapo pamtsinje wa Juhe (沮河) ku Yuan’an, akusinthana nzeru zopanga tiyi ndi alimi akumaloko. Yuan’an amanyadira ulemu wa “chigawo choyamba cha ‘Cha Jing’” (陆羽《茶经》第一县).
  • Song ya Akummwera (南宋, 1127–1279 CE) — kubadwa kwa Lu Yuan Cha: Zolemba zoyambirira za tiyi wa ku kachisi Lu Yuan Si (鹿苑寺) ndi za chaka chachisanu ndi chimodzi cha Jiading (嘉定六年, 1214 CE). Malinga ndi magwero ena, amonke anayamba kulima tiyi pafupi ndi kachisi mu 1225. Kupanga kunali kochepa, koma fungo linakopa alimi oyandikana nawo, amene anayamba kubzala mitengo ya tiyi kuchokera ku kachisi kupita m’mapiri.
  • Ming (明, 1368–1644 CE) — nthano ya kachisi: Nthano imalumikiza kusandulika kwa ukadaulo ndi monki dzina lake Yusong (玉松), yemwe anapeza mitengo yapadera ya tiyi m’dera la kachisiyo ndipo anakonza njira yopangira, yomwe inakhala maziko a Yuan’an Huang Cha amasiku ano.
  • Qing (清, 1644–1911 CE) — mawonekedwe a khoti: M’nthawi ya Qianlong (乾隆, 1736–1796), Lu Yuan Cha anasankhidwa kukhala tiyi wa khoti wa “gong cha” (贡茶). Buku la “Yuan’an County Annals” la nthawi ya Xianfeng (咸丰《远安县志》) limafotokoza kuti: “Pakati pa matiyi a Yuan’an, Lu Yuan ndiye wosapambanika” (远安茶以鹿苑为绝品). Mu 1883 (chaka cha 9 cha Guangxu), monki wamkulu wa Chibuda Jintian (金田) anayendera kachisi Lu Yuan Si, analawa tiyi ndipo anasiya ndakatulo “Tiyi Wosapambanika” (《绝品茶》): “Mzimu wa mapiri ndi timadzi tam’mala timene timadabwitsa kuposa zonse; fungo limodzi limamvekera kumaso konse. Sikuti limatsuka maganizo ndi maso, komanso pa kusinkhasinkha limagonjetsa gulu la ziwanda za tulo” (山精石液品超群，一种馨香满面熏，不但清心明目好，参禅能伏睡魔军).
  • Nthawi yamakono: 1966 — ukadaulo wa Yuan’an Huang Cha unaphatikizidwa m’buku la “Tea Science” (《制茶学》) la masukulu apamwamba a zaulimi. 1982 ndi 1986 — adapatsidwa kawiri ulemu wa “Tiyi Wodziwika Padziko Lonse la China” (全国名茶) ndi Unduna wa Zamalonda. 1985 — adaphatikizidwa mu “Kafukufuku Wosankhidwa wa Tiyi Wodziwika wa China” (《中国名茶研究选集》). 2009 — ukadaulo uli m’kaundula wa cholowa chosadziwika cha Hubei. 2017 — chizindikiro chotetezedwa cha malo.

• Dzina:

  • “Yuan’an” (远安) ndi dzina la khoti. Kutanthauza: “mtendere wakutali.”
  • “Huang Cha” (黄茶) — “tiyi wachikasu” — malinga ndi mtundu wake.
  • Dzina lakale: “Lu Yuan Cha” (鹿苑茶, “Tiyi wa Munda wa Mbawala”) — potengera kachisi wa Lu Yuan Si. “Munda wa Mbawala” ndi dzina la malo a Chibuda, lotengera Munda wa Mbawala (鹿野苑, Mrigadava) pafupi ndi Varanasi, kumene Buddha anayamba kulalikira. Amadziwikanso ndi dzina lakuti “Lu Yuan Mao Jian” (鹿苑毛尖, “Nsonga Zazitsulo za ku Munda wa Mbawala”).
  • Mwambi wa anthu: “Madzi a ku Qingqi Si, tiyi wa ku Lu Yuan Si” (清漆寺的水，鹿苑寺的茶) — zinthu ziwiri zabwino za kumadzulo kwa Hubei zochokera kumakachisi.

• Tanthauzo la chikhalidwe: Yuan’an Huang Cha ndi tiyi wa Chibuda kwambiri. Anabadwira mkati mwa kachisi, anayimbidwa ndi monki m’ndakatulo, ndipo anajambulidwa pamwala pabwalo la kachisi. “Mzimu wa mapiri ndi timadzi tam’mala” si nthano chabe, koma chisonyezo cha mchitidwe wa Chibuda: tiyi ngati njira yothandizira kukhala maso pa nthawi ya kusinkhasinkha (参禅). Nthano ya Leizu (嫘祖, mkazi wa Mfumu Yachikasu Huangdi), yemwe mosasamala “anawotcha mopitirira” tiyi wokazinga m’dengu, potero anayambitsa ukadaulo wa men huang, ndi imodzi mwa nthano za chiyambi cha tiyi wachikasu zomwe zimagwirizana ndi Yuan’an: malinga ndi nthano, Leizu anabadwira m’dera limeneli. Yuan’an ndinso kwawo kwa Leizu, mulungu wamkazi wa ulimi wa silika: tiyi ndi silika ndi mphatso ziwiri za Yuan’an ku chitukuko cha China.

3. Kufotokozera kwa Zomera ndi Zipangizo:

• Mitundu: Waukulu ndi gulu la mitundu yosiyanasiyana yakumaloko (本地群体种, kubereka mwachilengedwe), yodziwika ndi fungo la orchid la “lanhuaxiang” (兰花香). Ena ndi Fuding Dabai Cha (福鼎大白茶), Echa No.1 (鄂茶1号). Gulu la mitundu yosiyanasiyana yakumaloko ndi lokhala ndi chibadwa chosiyanasiyana, cholumikizana ndi dothi la danxia (丹霞), lomwe lili ndi ma amino acid ambiri (≥6.77% mu tiyi wa masika — 30% kuposa matiyi wamba obiriwira).
• Kututa: Masiku 3–5 Chisanachitike Qingming (清明) ndi mpaka Guyu (谷雨), mkati mwa masiku pafupifupi 15. Mulingo: mphukira imodzi yokhala ndi tsamba limodzi kapena awiri. Zofunika: kukhala auzi, wofewa, ofanana, oyera. Osatuta “masamba a nsomba” (鱼叶, masamba a m’munsi aang’onoang’ono), masamba akale ndi owonongeka.
• Kuchitapo kanthu kwapadera — “duan cha” (短茶, “kufupikitsa tiyi”): Mphukira zotutidwa “zimathyoledwa” asanayambe kuziwotcha: masamba aatali kwambiri amafupikitsidwa, ndipo amangosankha nsonga zofewa zokha ndi tsamba loyamba. Uwu ndi mchitidwe wokonzekera wapadera, wosapezeka mu ukadaulo wa matiyi ena achikasu.

4. Malo ndi Makhalidwe a Kulima:

• Kapangidwe ka nthaka: Kapadera kumadera opangira tiyi — malo a danxia (丹霞地貌, “mawonekedwe a danxia”): mapiri ofiira a mchenga okhala ndi mathanthi ndi mapanga odziwika. 31° kumpoto. Kutalika — 40–800 m pamwamba pa nyanja.
• Dothi: Dothi lofiira lachikasu (红黄壤), pH 4.5–6.5, lopangidwa ndi kutentha kwa mchenga wofiira. Lili ndi selenium (Se) ndi zinc (Zn) wochuluka — tinthu tating’ono tating’ono tothandiza thanzi. Lotha kutulutsa madzi mosavuta, lothira madzi abwino.
• Nyengo: Nyengo yamvula ya subtropiki. Kutentha kwapachaka kwapakati — 16.4°C. Chinyezi — ≥80%. Masiku a chifunga — ≥200 pachaka. Kusiyana kwa kutentha kwa usana ndi usiku kuli kwakukulu (kumathandizira kukhazikika kwa ma amino acid).
• Madzi: Mitsinje itatu — Juhe (沮河), Zhanghe (漳河) ndi Xihe (西河) — imadutsa m’derali. Madamu 54 amathandizira ulimi wamthirira.
• Kuteteza chilengedwe: Chotchinga cha nkhalango — 74.5%. Dera lapakati (Lu Yuan Cun, 鹿苑村) — dera lotetezedwa la madzi: zoletsedwa kugwiritsa ntchito feteleza yamakemiko ndi mankhwala ophera tizilombo. Mitengo yakale ya tiyi (zaka ≥30) imapanga ~40% ya mitengo m’dera lapakati. Malo oyandikana ndi kachisi Lu Yuan Si: mapiri a Qingshi (青狮, “Mkango Wobiriwira”) ndi Baixiang (白象, “Njovu Yoyera”) amakhala ngati “alonda” achilengedwe; nsonga ya Jinping (锦屏峰) m’mbali mwa phiri la Yunmen (云门山, “Phiri la Zipata za Mitambo”) — ngati “chophimba”; m’chigwa mumayenda mitsinje, mumera ma orchid amtchire ndi mitengo ya nanmu (楠树) yobiriwira nthawi zonse — zonsezi zimapanga kanyengo kakang’ono kapadera.

5. Ukadaulo Wopanga:

Ukadaulo wa Yuan’an Huang Cha ndi wokhawo m’chigawo cha Hubei umene umaphatikizapo men huang enieni. Njira zisanu, zonse zimagwiridwa m’manja. Makhalidwe akulu: kuvunda m’milu pansi pa nsalu yonyowa ndi kuumitsa pa makala a paini.

• Kuyala/Kutambasula / Tan Qing (摊青 — tān qīng): Maola 4–6. Wosanjidwa mopyapyala pa zotsekera za nsungwi. Kufota pang’ono, kuyamba kupanga fungo.
• “Kupha zobiriwira” / Sha Qing (杀青 — shā qīng): Kutentha ~180°C. Njira ya “paochao” (抛炒, “kuponyera”): tsamba limaponyedwa m’poti, kumatsimikizira kutentha kofanana. Kulepheretsa kugwira ntchito kwa ma enzyme, kukhazikitsa fungo lobiriwira.
• Kukulunga koyamba / Chu Rou (初揉 — chū róu): Kupanga kapangidwe koyamba ka tsamba. Kupanikiza mopepuka — kuti zisawononge kapangidwe ka selo.
• Kuvunda m’milu / Men Dui (闷堆 — mēn duī): Gawo lofunika kwambiri — kupanga “zachikasu zitatu” (三黄, sān huáng): tsamba louma lachikasu, pansi pa chikho chachikasu, mtundu wamadzi wachikasu. Mulu wa tiyi umayikidwa m’mabasiketi a nsungwi (竹篓), umapanikizidwa, ndipo pamwamba pake pamakutidwa ndi nsalu yonyowa ya chamba (湿麻布). Nthawi — maola 18–24. Pakati pa kuvunda, kumachitika kugubuduza katatu (三次翻堆), kumene kumayang’anira kuchuluka kwa kukhwima kwachikasu: mulingo wacholinga wa “huanghualü” (黄化率, kuchuluka kwa kukhwima kwachikasu) ndi 50–60%. Chisonyezo cha kukhwima: tsamba latembenukira lachikasu, fungo — loyera, lopanda acidity. Uwu ndi tiyi wachikasu yekhayo ku Hubei amene amagwiritsa ntchito men dui ya m’milu yeniyeni.
• Kukulunga kachiwiri / Fu Rou (复揉 — fù róu): Kukulitsa kapangidwe — kupanga “huanzi jiao” (环子脚, “miyendo ya mphete”) yodziwika: tsamba limakulungidwa ngati mphete.
• Kuumitsa pa makala a paini (松木炭火烘焙 — sōng mù tàn huǒ hōng bèi): Magawo awiri:
  • Kuumitsa koyamba / Chu Hong (初烘): ~80°C pa magrili pamwamba pa makala a paini.
  • Kuumitsa komaliza / Zu Gan (足干): ~60°C — kuumitsa kwa nthawi yayitali mpaka kukhala kouma kotheratu. Makala a paini (松木炭) — osati a thundu kapena a mtengo wa sophora — amapereka tiyiyo fungo lamphamvu la “songyan xiang” (松烟香, fungo la utsi wa paini). Uwu ndi “fungo la utsi lolowera m’mafupa” (烟香入骨), — lofewa, losakhala lolimba, lolemekezeka.
• Njira yonse — nsungwi ndi matabwa okha: Zida — mabasiketi a nsungwi, mafosholo a matabwa, zotsekera za nsungwi. Oletsedwa kugwiritsa ntchito malo achitsulo (避金属氧化) — kuti tipewe mpweya wosafunika.

6. Makhalidwe a Kumva:

• Maonekedwe a tsamba louma: “Huanzi jiao” (环子脚, “miyendo ya mphete”): mawonekedwe opindika amafanana ndi mphete kapena theka la mphete — mawonekedwe apadera, osapezeka mumatayi ena achikasu. Mtundu — wagolide wachikasu (金黄色). Pamwamba — “yuzi pao” (鱼子泡, “tinthumba ta mazira a nsomba”): tinthawi tating’ono totupa timene timapangidwa pakuwotcha kutentha kwakukulu, — chizindikiro chodziwitsa chenicheni. Tinsinsi toyera — toonekera.
• Fungo la tsamba louma: Lamitunduwiri. Maziko — “qing xiang” (清香, fungo loyera). Pamwamba — “nen xiang” (嫩香, fungo lofewa) pa tiyi wamasika oyambirira; “li xiang” (栗香, fungo la ma chestnut) pa tiyi waukulu wa masika; “lanhua xiang” (兰花香, fungo la orchid) — lodziwika ndi gulu la mitundu yosiyanasiyana yakumaloko; “songyan xiang” (松烟香, utsi wa paini) — wochokera ku kuumitsa kwa makala.
• Fungo la madzi: “Qing xiang dai lan yun” (清香带兰韵, “fungo loyera lokhala ndi mawu a orchid”). Lofewa, lokhala ndi magawo angapo, lomwe limatenga nthawi yaitali. Utsi wa paini umamveka ngati njira yofewa, osati ngati chomwe chikulamulira.
• Kukoma: “Chunhou ganliang” (醇厚甘凉) — wokhuthala, wolemera, wotsekemera, wokhala ndi “kuzizira” kwake (甘凉, ganliang) — kumva kutsitsimula ndi kumva kwa timbewu ta tonkhani pambuyo pakumwa, komwe kumakhala kosowa m’matayi achikasu. Kapangidwe konyezimira (滑, hua — “kuterera”). Kuwawa ndi kutsekemera kumalimezedwa. Pambuyo pakumwa — kumakhala kotsekemera, kwanthawi yaitali, ndi kubwerera kwa shuga (蔗糖回甘).
• Mtundu wa madzi: “Huangjing mingliang” (黄净明亮) — wachikasu, woyera, wowala. Pamtundu wa “gong ya” (贡芽, khoti) — wachikasu wopepuka; pa “teji” (特级, wapadera) — wachikasu wozama kwambiri. Wowonekera.
• Pansi pa chikho (tsamba lophikidwa): “Nenhuang yunzheng” (嫩黄匀整) — masamba ofewa, ofanana, osaduka, otambasuka “ngati maluwa” (成朵).

7. Kapangidwe ka Mankhwala:

• Amino acids: ≥6.77% mu tiyi wa masika — mmodzi mwa miyeso yokwera kwambiri m’matayi achikasu (30% kuposa matiyi wamba obiriwira). L-theanine imapereka kutsekemera kwenikweni ndi “umami.”
• Polyphenols: Kuchuluka kwapakati, kosinthidwa kwambiri pakuvunda m’milu — kufewa popanda kutaya mphamvu ya antioxidant.
• GABA (gamma-aminobutyric acid): ≥160 mg pa 100 g — chiwerengero chabwino kwambiri. GABA ndi neurotransmitter yokhala ndi mphamvu yotonthoza nkhawa ndi yotsitsimula. Mulinga uwu ndi umodzi mwa apamwamba kwambiri m’matayi omwe sanakhale apadera (mwachitsanzo, osati matayi a GABA).
• Ma polysaccharides a tiyi: Kuchuluka kofunika — amathandizira kuwongolera mulingo wa shuga m’magazi.
• Fluorine: 15 mg pa 100 g — amalepheretsa 90% ya mphamvu ya mabakiteriya oyambitsa dzino.
• Tinthu tating’ono tating’ono: Selenium (Se), zinc (Zn) — kuchokera ku dothi la danxia ku Yuan’an.
• Mavitamini: C, gulu B.

8. Ubwino Wathanzi:

• Chitetezo cha antioxidant: Polyphenols a Yuan’an Huang Cha amatha kuthetsa ma free radicals.
• Chitetezo cha minyewa ndi kutsitsimula: GABA (≥160 mg/100 g) — ndi chotonthoza nkhawa mwachilengedwe. Zimathandiza kuchepetsa nkhawa, kukonzanso tulo. Monki Jintian sanatchule mwangozi: “pa kusinkhasinkha amagonjetsa gulu la ziwanda za tulo” — modabwitsa, tiyi amatsitsimula komanso amatonthoza nthawi yomweyo (L-theanine + caffeine + GABA).
• Kuwongolera mulingo wa shuga: Ma polysaccharides a tiyi amathandizira kuyang’anira glucose.
• Thanzi la mano: Fluorine (15 mg/100 g) amalepheretsa 90% ya mphamvu ya mabakiteriya oyambitsa dzino.
• Kukhudza mokomera m’mimba: “Bu han bu zao” (不寒不燥, “osazizira, osatentha”) — tiyi wa Yuan’an ndi wosalowerera malinga ndi chilengedwe chake cha kutentha (m’mawu a TCM), ndipo amayenera kumwa nthawi iliyonse ya chaka.

9. Kukonzekera:

• Kutentha kwa madzi: 85–90°C. Osaposa 90°C — kutentha kwakukulu kumawononga L-theanine ndikuchepetsa “xian wei” (鲜味, kukoma kwatsopano).
• Kuchuluka kwa tiyi: 5 g pa 250 ml a madzi (chiyerekezo cha 1:50) pa gaiwan; 3 g pa kapu yamagalasi.
• Zida: Gaiwan ya porcelain (盖碗) — ndiyabwino, imene imatulutsa fungo la magawo angapo. Kapu yamagalasi — kuti muone kufutukuka kwa “huanzi jiao.”
• Njira (gaiwan):
  1. Tenthetsani chida ndi madzi otentha, tsani.
  2. Ikani 5 g a tiyi.
  3. Kutsuka (润茶): masekondi 10, tsani.
  4. Kutsegula koyamba: mphindi imodzi, tsani.
  5. Zotsegula zotsatira: mwongowonjezerani masekondi 15 nthawi iliyonse. Zotsegula 3–5.
• Njira (kapu yamagalasi):
  1. Thirani madzi 7/10 a mphamvu yake.
  2. Ikani tiyi.
  3. Lekerani kwa mphindi 2. Onani kufutukuka kwa “mphete.”
• Chenjezo: Osagwiritsa ntchito madzi otentha kwambiri (>90°C). Tiyi watsopano amalimbikitsidwa kuti asungidwe masiku 15 pamalo amdima kuti “atulutse mphamvu ya moto” (褪火气). Pambuyo pa kutsegula kwa paketi — mweni mkati mwa maola 72 kuti fungo lisungidwe. Osamwa pamimba yopanda kanthu (ma tannins amakwiyitsa m’mimba).

10. Kusunga:

Yuan’an Huang Cha ndi tiyi wofewa pang’ono: samafuna chisamaliro chachikulu kwenikweni monga Junshan Yinzhen, koma amafuna chidwi. Paketi yotsekedwa bwino, pamalo ozizira amdima. Fridge (0…+5°C) — ndiyabwino. Nthawi yosungira moyenera ndi miyezi 12–18. “Bu han bu zao” — chilengedwe chosalowerera chimalola kuti asungidwe pang’ono motalika kuposa matiyi achikasu amene amakhala ndi mphukira zofewa. Pagawo la “Huangda Cha” (黄大茶, tiyi wachikasu wa masamba akuluakulu — wophatikizidwa mu magulu a Yuan’an) — kuloledwa kuti achoke ndi kupanga “chen xiang” (陈香, fungo la kukalamba).

11. Mtengo ndi Zotsatsa Zabodza:

• Magulu ndi mitengo (malinga ndi muyezo wa DB42/T 1015):
  • Gong Ya (贡芽, “mphukira za khoti”): Mphukira zokha ≥95%, mawonekedwe a “mwezi wosandulika” (月牙形), mtundu — wachikasu wa apurikoti (杏黄色). Fungo — loyera, lokhalitsa. ≥1500 yuan pa jin (500 g).
  • Teji (特级, wapadera): Mphukira imodzi ndi tsamba loyamba lotseguka ≥90%. “Huanzi jiao” — zolimba, zowonekera bwino. Fungo la ma chestnut — lokwezeka, lakuthwa. 800–1500 yuan.
  • Yiji (一级, kalasi yoyamba): Mphukira imodzi ndi tsamba limodzi. Wokhuthala, wopirira kuthirako mobwerezabwereza. 400–800 yuan.
  • Erji (二级, kalasi yachiwiri): Mphukira imodzi ndi masamba awiri. Fungo — loyera. 200–400 yuan.
  • Huangda Cha (黄大茶): Tsamba lalikulu, losakanikirana. Kupindika kwachilengedwe, kopapatiza. “Chen xiang” (陈香). Wotsika mtengo kwambiri.
• Zotsatsa Zabodza: Sizofala kwambiri ngati za Junshan Yinzhen, koma zikhoza kukayikitsa kukhala tiyi wobiriwira wopanda men huang. Zizindikiro za chenicheni: “huanzi jiao” (kupindika ngati mphete), “yuzi pao” (tinthumba ta mazira a nsomba), mtundu wagolide wachikasu (osati wobiriwira), madzi achikasu (osati obiriwira), “ganliang” (kutsekemera kozizira) — osati kumera kwa udzu.

12. Zinthu Zochititsa Chidwi:

• Yuan’an — “chigawo choyamba cha ‘Cha Jing’”: Lu Yu anayika Xiazhou (limene limaphatikizapo Yuan’an) pamalo oyamba m’madera akumwera a mapiri a tiyi. Mogwirizana ndi nthano, anakhala kuno kwa miyezi ingapo mu 751.
• Dzina lakuti “Lu Yuan Si” (鹿苑寺, “Kachisi wa Munda wa Mbawala”) — ndi chisonyezero cha Mrigadava, Munda wa Mbawala pafupi ndi Varanasi, kumene Buddha analalikira Dhammaçakka-pavattana Sutta — ulaliki woyamba. Tiyi wa kachisi umenewu — kwenikweni ndi “tiyi wa ulaliki woyamba.”
• “Huanzi jiao” (环子脚, “miyendo ya mphete”) — ndi mawonekedwe ofanana ndi mphete zazing’ono kapena zowoneka ngati mwezi wosandulika, — sakupezeka pa tiyi wina aliyense wachikasu. Izi zimatheka chifukwa cha njira yapadera ya kukulunga ndi kuvunda m’milu.
• “Yuzi pao” (鱼子泡, “tinthumba ta mazira a nsomba”) — tinthawi tating’ono totupa pamwamba pa tsamba louma — ndi chizindikiro chodziwitsa chenicheni. Amapangika pakuwotcha kutentha kwakukulu (180°C “kuponyera”) ndipo amakhala chifukwa cha kuphulika kwa madzi a m’selo mkati mwa tsamba.
• Kuuma komaliza pa makala a paini — ndi ukadaulo umene umapangitsa kuti Yuan’an Huang Cha azifanana ndi Fujian Zheng Shan Xiao Zhong (正山小种, Lapsang Souchong). Matiyi onsewa amalandira “fungo la paini” (松烟香) kuchokera ku gwero limodzi — paini yoyaka, koma m’magulu osiyana: mmodzi ndi tiyi wachikasu, winayo ndi wofiira.
• Yuan’an ndi dera lokhalo ku Hubei limene limapanga tiyi wachikasu. Ukadaulo wa “men dui” (闷堆, kuvunda m’milu) ndi kugubuduza katatu pansi pa nsalu yonyowa — ndi wapadera osati ku Hubei kokha, komanso ndi wosowa mu China yonse.
• Nthano ya Leizu (嫘祖): mkazi wa Mfumu Yachikasu Huangdi, wonsoa ulimi wa silika, malinga ndi nthano anabadwira m’dera la Yuan’an. Tsiku lina anawotcha masamba a tiyi pamoto, anaganiza za mwamuna wake amene anapita kunkhondo — ndipo anasokoneza tiyi m’dengu. Atabwerera ndi kulawa madzi achikasu amene anatuluka, Huangdi anafuula: “Tiyi uwu ndi wotheka kumwamba kokha. Atagwa pansi, wasanduka golide.” — ndipo anautcha “tiyi wachikasu.” Choncho, malinga ndi nthano, tiyi wachikasu ngati gulu anabadwa.
• GABA ≥160 mg/100 g — ndi chimodzi mwamiyeso yokwera kwambiri mwachilengedwe m’matayi omwe si apadera. Poyerekeza, matayi apadera a “GABA” ochokera ku Taiwan amalandira chithandizo chosowa mpweya kuti akulitse kuchuluka kwa GABA; Yuan’an imakwaniritsa mulingo wokwezeka mwachilengedwe — chifukwa cha kuvunda m’milu.

13. Poyerekeza ndi Matayi Ena Achikasu:

• Junshan Yinzhen (君山银针): Onse ali m’gulu la “anayi akuluakulu.” Junshan — wochokera ku mphukira zokha, cha pachilumba, “wa silika,” kuvunda mopakidwa kawiri kwa maola 68, “tiyi wovina.” Yuan’an — wochokera ku mphukira ndi masamba, cha kumapiri, “wozizira wotsekemera,” kuvunda m’milu kwa maola 18–24, “tiyi wokhala ndi mphete.” Junshan ndi kazembe; Yuan’an ndi monki.
• Huoshan Huang Ya (霍山黄芽): Onse ndi matiyi a kumapiri a m’dera lapakati la China. Huoshan — Anhui, “wa ma chestnut,” “kuyanika mowuma,” wamakhalidwe amwala. Yuan’an — Hubei, “wa orchid ndi utsi wa paini,” kuvunda m’milu pansi pa nsalu, “kutsekemera kozizira.” Huoshan ndi waluntha; Yuan’an ndi wosinkhasinkha.
• Mengding Huang Ya (蒙顶黄芽): Onse ali m’gulu la “anayi akuluakulu,” onse ndi odziwika kuyambira kalekale. Mengding — Sichuan, cha kumapiri atali (1456 m), wa uchi ndi ma chestnut, “kuwotcha katatu — kuvunda katatu papepala.” Yuan’an — Hubei, cha kumapiri apakati (40–800 m), wa orchid ndi utsi, kuvunda m’milu pansi pa nsalu. Mengding ndi wokonda zachikondi; Yuan’an ndi wosayanjana ndi zinthu.
• Pingyang Huang Tang (平阳黄汤): Pingyang — cha m’mphepete mwa nyanja, wa chimanga, wa apurikoti, maola 72 a “kuuma zisanu ndi zinayi ndi kuvunda zisanu ndi zinayi.” Yuan’an — cha kumtsinje, wa orchid, “wozizira wotsekemera,” kuvunda m’milu kwa maola 18–24 ndi makala a paini. Pingyang ndi “msangamsanga wachikasu” wovuta; Yuan’an ndi njira yowongoka ya monki.

Pomaliza:

Yuan’an Huang Cha ndi tiyi wobadwira mumtendere wa kachisi wa Chibuda ndipo umanyamula mtendere umenewu mu kapu iliyonse. “Kutsekemera kwake kozizira” (甘凉) si nthano chabe, koma kumva kwenikweni: kutsitsimula kofewa kumene kumakhalabe palilime pambuyo pa kumwa, monga mpweya wa kumapiri pambuyo pa mvula. “Mphete” zake (环子脚) si kungofuna kwaukadaulo, koma umboni wowoneka wa luso la manja lomwe ladutsa m’mibadwomibadwo ku Lu Yuan Cun, kumene mitengo yazaka 30 imakumbukira manja a mibadwo isanu ya alimi a tiyi. “Utsi wake wa paini” (松烟香) si cholakwa, koma dalitso: mpweya wa mapiri a Hubei, womwe walowa m’tsamba kudzera pamoto wa makala a paini. Lu Yu anayika Yuan’an patsogolo. Monki Jintian anautcha “mzimu wa mapiri ndi timadzi tam’mala.” Kwa zaka mazana asanu ndi atatu — kuchokera kwa amonke a Southern Song mpaka amisiri a Hubei a zaka za m’ma 2000 — tiyi uwu ukutsimikizira kuti: mtengo weniweni sufuna kulira. “Osazizira, osatentha” (不寒不燥) — malo apakati agolide, oyenera dzina lake “Wachikasu.”