Tiyi wa Zhangzhou Loyenda Fungo

Tiyi wa Zhangzhou Loyenda Fungo ndi chimodzi mwa zinthu zitatu zakale za tiyi za fakitale ya boma ya Zhangzhou, pamodzi ndi Sèzhǒng (色种, Sèzhǒng) ndi Yī Zhī Chūn (一枝春, Yī Zhī Chūn). Ichi ndi chitsanzo cha tiyi wa oolong “wophatikizidwa” wosowa kwambiri masiku ano ku China: zopangira zochokera m’madera osiyanasiyana a Fujian zimakumana ndi ndondomeko imodzi ya nengyi (精制, jīngzhì) — kuyeretsa, kusakaniza ndi kuwotcha pa mpweya womwe umatulutsa carbon dioxide — ndipo zotsatira zake ndi tiyi wokhala ndi chikhalidwe chodziwika bwino cha “moto” ndi kukoma kwakukulu, kolimba.

1. Gulu ndi Chiyambi:

Mtundu: Oolong (tiyi wopangidwa mwa kufufumitsa pang’ono, 烏龍茶, wūlóngchá). Kalembedwe kake — kufufumitsa kolemera (重发酵, zhòng fājiào), kugwedeza mwamphamvu (重摇, zhòng yáo), kuwotcha pa mpweya wa carbon dioxide (炭焙, tànbèi). Mlingo wa kufufumitsa pafupifupi 40–60%.
Gulu: Ma oolong a Mǐnnán (闽南乌龙, Mǐnnán wūlóng) malinga ndi malo oyeretsera. Komabe, zopangira zazikulu ndi za ku Mǐnběi (闽北, Mǐnběi), zomwe zimapangitsa kuti Liuxiang (流香) ikhale “mlatho” wapadera pakati pa miyambo ya oolong ya kumpoto ndi ya kumwera kwa Fujian. Ndi ya gulu la “Tiyi wachikhalidwe wa Zhangzhou”.
Chiyambi: China (中国, Zhōngguó), chigawo cha Fujian (福建省, Fújiàn shěng). Kuyeretsa ndi kusakaniza — mzinda wa Zhangzhou (漳州市, Zhāngzhōu shì), dera la Xiangcheng (芗城区, Xiāngchéng qū), malo opangira a Xiaokengtou (小坑头, Xiǎokēngtóu). Madera a zopangira — Wǔyíshān (武夷山, Wǔyíshān), Ānxī (安溪, Ānxī) ndi madera ena a oolong a kumpoto ndi kumwera kwa Fujian.
Ma coordinate a geographical: Zhangzhou: pafupifupi 24°31′ N, 117°39′ E. Dera la zopangira (Wǔyíshān, pakati): pafupifupi 27°43′ N, 117°57′ E.

2. Mbiri ndi Tanthauzo la Mwachikhalidwe:

Mbiri:

Mwambo woyeretsa ma oolong ku Zhangzhou umayambira nthawi ya Qing. Munthawi ya ulamuliro wa Tongzhi (同治, 1862–1874), wabizinesi Lin Xinfu (林心傅) anakhazikitsa ku Zhangzhou sitolo ya tiyi ya “Lín Jìyuán” (林奇苑), yomwe inayamba kugula tiyi wamba kuchokera ku mapiri a Wuyi, kenako nkuyeretsa (精制, jīngzhì) — kusakaniza, kuchotsa zosafunika, kuwotchanso, kusanja ndi kulongedza — ku Zhangzhou. Zopangidwa ndi “Lín Jìyuán” zomwe zinali ndi mtundu wa “Sān Yìn Shuǐxiān” (三印水仙) zidakhala chizindikiro cha oolong ya Fujian ku Southeast Asia. Nthawi yomweyo nyumba za tiyi za Zhāng Yuánměi (张源美), Yuánchòngměi (源崇美), Qíyuàn (奇苑) ndi zina zinali kugwira ntchito yofanana, aliyense ali ndi zinsinsi zake zakusakaniza.

Mu 1956, panthawi ya kulanda mabizinesi apayekha, nyumba zonse zazikulu za tiyi ku Zhangzhou zidaphatikizidwa mu fakitale ya boma ya Zhangzhou Tea Factory (漳州茶厂, Zhāngzhōu cháchǎng, yomwe inakhazikitsidwa mu 1953). Lugha la kusakaniza la nyumba zosiyanasiyana lidaphatikizidwa, ndipo mu 1957 fakitale idapanga mwalamulo chinthu cha “Liú Xiāng” (流香). M’zaka za m’ma 1960, Liuxiang, Sèzhǒng (色种) ndi Yī Zhī Chūn (一枝春) zidakhala tiyi atatu apamwamba a fakitaleyo. Mwambi wa nthawi imeneyo — “Liú xiāng sè zhǒng yī zhī chūn, chéng fēng fēi mǎ dà qián mén” (流香色种一枝春，乘风飞马大前门) — umaika tiyi amenewo m’gulu limodzi ndi mtundu wodziwika bwino wa ndudu, kusonyeza kuti anali zinthu zamtengo wapatali.

Panthawi ya ulemerero waukulu, kuyambira 1970 mpaka 1990, kuchuluka kwa tiyi wotumizidwa kunja kwa ma oolong a Zhangzhou kudafikira 40% ya tiyi yense wa oolong wa Fujian wotumizidwa kunja. Fakitaleyo inali imodzi mwa mabizinesi atatu a China omwe anali ndi nambala yawoyawo yotumizira kunja (唛号, màhào), ndipo zopangidwa zake za mtundu wa S2 zinali zodziwika kwambiri ku Japan ndi Southeast Asia. Mu 1996, Liuxiang analandira mphoto ya golide pa Chiwonetsero cha Sayansi ndi Ukadaulo cha China (中国科技精品博览会). Mu 2019, njira yachikhalidwe yoyeretsa ma oolong a Zhangzhou idaphatikizidwa mu gulu lachisanu ndi chimodzi la Mndandanda wa Cholowa Chosagwira M’manja cha Chigawo cha Fujian (福建省非物质文化遗产). Mu 2022, Liuxiang analowa mu kaundula wa zopangidwa za tiyi zoyimilira za China (中国茶叶谱系代表品). Mu 2024, pa zaka 70 za fakitaleyo, mtundu wokumbukira wapadera — Tèjí Liú Xiāng (特级流香) — unatulutsidwa, wokhala ndi kulongedza kwamanja pa pepala, kupitiliza mwambo wa zaka makumi asanu.

Dzina:

“Zhangzhou” (漳州) ndi mzinda woyeretsa tiyi; “Liú” (流) amatanthauza “kuyenda, kutuluka”; “Xiāng” (香) amatanthauza “fungo”. Tanthauzo lenileni: “fungo loyenda lochokera ku Zhangzhou”. Dzinali linatengedwa ku Liúxiāng Jiàn (流香涧, Liúxiāng Jiàn) — mtsinje wotchuka wa m’chigwa cha miyala ya Wǔyíshān, komwe mbiri imati amachokera zopangira zazikulu. Ili ndi limodzi mwamalo apakati a terroir ya tiyi ya Wuyishan, lomwe lili pakatikati pa dera la miyala yeniyeni (正岩区, zhèngyán qū).

Tanthauzo la mwachikhalidwe:

Liuxiang ndi chizindikiro cha chikhalidwe cha tiyi wa Zhangzhou ndi mwambo wa kumwa tiyi mwa gōngfu chá (工夫茶, gōngfu chá) ku Mǐnnán ndi Cháoshàn. Zhangzhou ndi amodzi mwa malo oyambirira olembedwa mwa mwambo wa gōngfu chá: m’zolemba za Péng Guāngdòu “Mǐn Suǒ Jì” (闽琐记, Mǐn Suǒ Jì), za mu 1766 (chaka cha 31 cha ulamuliro wa Qiánlóng), akufotokoza mwambo wa kumwa tiyi wapadera ku Zhangzhou pogwiritsa ntchito tiyi wa ku Wuyi. Kwa mibadwo yambirimbiri ya anthu am’derali komanso a ku China okhala kunja ku Malaysia, Singapore ndi Indonesia, Liuxiang wakhala ndipo akupitiliza kukhala “kukoma kwa kwawo” — chizindikiro chakusakasaka kwawo ndi mtima wawo wachikhalidwe.

3. Kufotokozera kwa Botanical ndi Zopangira:

Mtundu / Cultivar: Cultivar yayikulu — Fújiàn Shuǐxiān (福建水仙, Fújiàn Shuǐxiān), yomwe imadziwikanso kuti Shuǐjí Shuǐxiān (水吉水仙) kapena Wǔyí Shuǐxiān (武夷水仙). Uwu ndi mtundu wamtengo wapakatikati (小乔木型, xiǎo qiáomù xíng), wokhala ndi masamba akulu (大叶类, dàyè lèi), omwe amacha mochedwa, ndipo ndi triploid wachilengedwe. Waphatikizidwa mu kaundula wa Mitundu Yadziko ya Tiyi ya China (国家级茶树良种), nambala yake yolembetsa GS13009-1985, “Huá Chá 9 hào” (华茶9号). Dzina lachilatini: Camellia sinensis cv. Fujian-shuixian. Ma cultivar othandizira ndi Ròuguì (肉桂, Ròuguì) ndi mitundu ina yosakanikirana ya Mǐnběi ya Càichá (菜茶, càichá).
Kututa: Kututa kokonzekera m’chilimwe (春茶, chūnchá) ndiko kofunika kwambiri, kumene kumapereka kuchuluka kwakukulu kwa amino acids ndi kukoma kwakukulu. Zopangira za m’chilimwe zimagwiritsidwa ntchito makamaka pa mitundu yapamwamba.
Mulingo wotutira: Mphukira imodzi ndi masamba awiri kapena atatu (一芽二至三叶, yī yá èr zhì sān yè), okhwima, opanda kuwonongeka.
Zofunikira pa zopangira: Mu tsamba latsopano, ochuluka a tea polyphenols ayenera kukhala osachepera 25%, amino acids — osachepera 4.0% (malinga ndi mfundo za fakitaleyo). Tsamba liyenera kukhala lathunthu, lokhwima mofanana, popanda fungo lina lililonse.

4. Malo ndi Makhalidwe a Kulima:

Dera ndi mapangidwe ake: Zopangira zazikulu zimachokera kumalo amiyala okwera a Wǔyíshān (武夷山, Wǔyíshān) — dera lotchuka la mapangidwe a Dānxiá (丹霞地貌, Dānxiá dìmào), lokhala ndi zigwa zotsetsereka, makoma amiyala ndi zigwa zopapatiza, zomwe zimapereka nyengo yaying’ono yapadera kwa zitsamba za tiyi. Zopangira zowonjezera zimachokera kumadera a oolong a kumwera kwa Fujian (Ānxī ndi ena).
Kutalika kwa malo: 600–800 m pamwamba pa nyanja (pakati pa dera la zopangira la Wǔyíshān).
Nyengo: Chinyezi chachikulu cha nyengo yotentha. Kutentha kwapakati pa chaka m’dera lotutira ndi 16–20 °C, chinyezi chachibale ≥ 75%, masiku opitilira 200 a chaka ali ndi nkhungu. Kusiyana kwakukulu kwa kutentha kwa usana ndi usiku. Kuchuluka kwa kuwala kosakanikirana (漫射光, mànshèguāng) kumathandizira kuti masamba akhale ndi amino acids ndi zinthu zoyambira za fungo.
Dothi: Dothi lofiira la asidi (红壤, hóng rǎng) pa maziko a mchenga wa Dānxiá ndi miyala yosakanikirana, pH 4.5–6.0. Ili ndi lolemera kwambiri mu minerals ndi organic matter. Minda ya tiyi m’dera lapakati la miyala ndi ya madera otetezedwa a madzi, pomwe ntchito ya feteleza wa mankhwala ndi mankhwala ophera tizilombo ndi yoletsedwa, ndipo amachitiridwa ulimi wa chilengedwe.

5. Luso la Kupanga:

Liuxiang ndi chinthu cha njira ziwiri za kupanga: choyamba, zopangira zimapita mu ndondomeko yoyamba yopangira (初制, chūzhì) kumene zimalimidwa pogwiritsa ntchito luso lachikhalidwe la oolong, kenako — kuyeretsa (精制, jīngzhì) ku fakitale ya tiyi ya Zhangzhou. Ndime yoyeretsa ndiyo imene yazindikirika kuti ndi cholowa chosagwira m’manja ndipo ndi gawo lofunika kwambiri lomwe limapanga chikhalidwe cha Liuxiang.

Kupanga koyamba (初制, chūzhì):

Kututa / 采摘 — cǎizhāi: Kututa nsonga zakumtunda mulingo wa “mphukira imodzi + masamba awiri kapena atatu”. Zopangira zotutidwa zimatumizidwa mwamsanga kufakitale.
Kunyowa padzuwa / 晒青 — shàiqīng: Kunyowa kwakukulu kuposa kwa ma oolong ofufumitsidwa pang’ono (较重, jiào zhòng). Tsamba limataya chinyezi chambiri, makoma a maselo amafewetsedwa, ndipo maziko a fungo ayamba kupangidwa.
Kusunga mumthunzi / 晾青 — liàngqīng: Tsamba “limapumula” m’chipinda chozizira, chinyezi chimasamukiranso kuchokera ku tsinde kupita kumapeto kwa tsamba.
Kukonzekera tiyi (kugwedeza) / 做青 — zuòqīng (摇青 — yáoqīng): Kusinthana kwa magulu a kugwedeza ndi kupumula. Kugwedeza mwamphamvu ndi kufufumitsa kolemera (重摇重发酵, zhòng yáo zhòng fājiào) kumayambitsa kufufumitsa kwakukulu m’mphepete mwa tsamba ndipo kumapanga fungo la maluwa ndi zipatso, limodzi ndi “mphepete wofiira” wodziwika bwino (红边, hóng biān).
Kukhazikitsa / 杀青 — shāqīng: Kutenthetsa kumayimitsa ntchito ya ma enzyme ndi kusunga mlingo wa kufufumitsa womwe wafikilidwa.
Kukulamula / 揉捻 — róuniǎn: Kupanga maonekedwe a kunja ndi kuphwanya maselo kuti thupi la tsamba lizitulutsa bwino kakomedwe lake pakumwa.
Kuumitsa koyamba / 烘焙 — hōngbèi: Kukhazikitsa chinyezi cha tiyi wamba (毛茶, máochá).

Kuyeretsa (精制, jīngzhì) — cholowa chosagwira m’manja:

Kupanga chitsanzo choyimira / 人工拼样 — réngōng pīnyàng: Mtsogoleri wamkulu amapanga pamanja chitsanzo choyendetsera kalembedwe ka gulu.
Kusefa pamanja / 手工筛分 — shǒugōng shāifēn: Kugawanitsa tsamba malinga ndi kukula ndi maonekedwe.
Kuchotsa zosafunika / 拣剔 — jiǎntī: Kuchotsa tsinde, mitsempha ndi zidutswa zosayenera.
Kusakaniza (guānduī) / 官堆 — guānduī: Gawo lofunika kwambiri. Katswiri amasakaniza zopangira zochokera kumapiri osiyanasiyana, nyengo, mitundu ndi magawo a kukonza kuti apange chisakanizo chogwirizana. Maphikidwe akusakaniza amaperekedwa kuchokera kwa katswiri m’badwo uliwonse kwa mibadwo isanu.
Kuwotcha pa mpweya wa carbon dioxide / 炭焙 — tànbèi: Kuwotcha mobwerezabwereza pang’onopang’ono pa makala a mtengo pa kutentha kosapitirira 60 °C. Gawo limeneli ndilo limapanga “fungo la moto” (火香, huǒxiāng) lodziwika bwino — chizindikiro chachikulu cha Liuxiang.
Kusanja / 匀堆 — yúnduī: Kusakaniza komaliza kuti gulu lonse likhale looneka mofanana.
Kulongedza / 包装 — bāozhuāng: Mwachikhalidwe — kulongedza pamanja mu pepala loyera la bambo (mkati) ndi pepala lokulirapo la kraft lokhala ndi chizindikiro chake (kunja). Chizindikiro chofiira — “Hóng Liú Xiāng” (红流香, Hóng Liú Xiāng), mtundu wapamwamba; chizindikiro chakuda — “Hēi Liú Xiāng” (黑流香, Hēi Liú Xiāng).

6. Makhalidwe a Kununkhira ndi Kukoma:

Maonekedwe a tsamba louma: Mizere yoponderezedwa yolimba (条索紧结卷曲, tiáosuǒ jǐnjié juǎnqū), yolemera komanso yodzala. Mtundu wake ndi wobiriwira woderapo wokhala ndi mthunzi wachikasu, wofanana ndi mtundu wa nthochi (乌褐带黄似香蕉色). Pamwamba pake pali mafuta, owala pang’ono. Ku mitundu yapamwamba kumaoneka tinthu tating’ono ta golide (金毫, jīnháo).
Fungo la tsamba louma: Fungo lakuzama, lodzala la “moto” (火香, huǒxiāng) laling’ono la makala a mtengo ndi shuga wotenthedwa. Ku mitundu yosungidwa kwa nthawi yaitali — mawu a “fungo lakale” (陈香, chénxiāng). Kumbuyo kwake — fungo lochepa la orchid (兰香, lánxiāng), makamaka ku mitundu yapadera.
Fungo la madzi a tiyi: Lamphamvu, lotentha, losanjikizana. Chofunika kwambiri ndi fungo la shuga wotenthedwa, mtedza, ndi zinthu zokazinga; pakamwa pamatulukanso maluwa ndi zipatso pang’ono. Fungo ndi lokhalitsa ndipo limakhalabe m’makoma a kapu yopanda kanthu.
Kukoma: Kolimba ndi kodzaza (醇厚, chúnhòu), kusakaniza bwino pakati pa kuchuluka ndi kufewa. Pakamwa — kumva kutsekemera monga shuga wamoto (蔗糖甜感), kusanduka kukoma kobwerera kwa nthawi yaitali (回甘, huígān). Pali kamvedwe katsopano kofresha (鲜爽, xiānshuǎng), kochokera ku amino acids. Kukoma kozingereza kuli kochepa, kuipira kulibe. Kukoma kuli bwino: “kolimba koma osati kolemera” (浓淡适中).
Mtundu wa madzi a tiyi: Wachikasu-cha lalanje (橙黄, chénghuáng) mpaka wofiira-cha lalanje (红橙, hóngchéng), woonekera bwino ndi wowala, wokhala ndi kuzama.
Pansi pa kapu (tsamba lopangidwa): Masamba obiriwira-oderapo, ofewa (棕褐肥壮), osalala, okhala ndi m’mphepete mofiira woonekera bwino (红边显, hóng biān xiǎn), umene umasonyeza kufufumitsa kwakukulu. Mitsempha yapakati ndi yoonekera.

7. Zomwe Zili M’kati mwa Mankhwala:

Mbiri ya mankhwala a Liuxiang imatsimikiziridwa makamaka ndi cultivar ya Shuǐxiān yomwe ili ndi zinthu zambiri zotulutsidwa komanso kukonzedwa mwamphamvu (kufufumitsa kolemera + kuwotcha mobwerezabwereza pa mpweya wa carbon dioxide).

Ma Polyphenols: Mu tsamba latsopano amafunika osachepera 25% (malinga ndi mfundo za fakitaleyo). Mu tiyi wokonzedwa, mbali ina ya ma catechin yasandulika theaflavins, thearubigins ndi ma polima ena ovuta panthawi ya kufufumitsa ndi kutenthetsa. Malinga ndi kafukufuku, kwa cultivar ya Fújiàn Shuǐxiān (zitsanzo zochokera ku Fú’ān, Fujian), ochuluka a polyphenols mu tsamba latsopano la mphukira imodzi + masamba awiri ali ~17.6%, zomwe ndi zochepa kuposa zomwe fakitaleyo imafuna ndipo zimasonyezedwa ndi kutalika kochepa komwe zitsanzo zinatengedwa; zopangira zamapiri zochokera ku Wǔyí zimaonetsa ziwerengero zazikulu.
Ma Amino Acids: ≥ 4.0% mu tsamba latsopano (mfundo za fakitaleyo). L-theanine ndiye gawo lalikulu (kupitirira 50% ya ma amino acids onse). Ndiyo imapereka kamvedwe katsopano (鲜爽) ndi kutsekemera kofewa, komanso imathandizira kuchita kwa caffeine, kupereka mphamvu yabata.
Ma Alkaloids: Caffeine — ~4.0% mu tsamba latsopano (malinga ndi deta ya Shuǐxiān yochokera ku Fú’ān). M’tiyi wokonzedwa, kaŵerengero kache amachepa pang’ono pambuyo pa kuwotcha. Theobromine ndi theophylline alipo pang’ono.
Zinthu Zotulutsidwa M’madzi: Mpaka 50.5% kwa cultivar ya Shuǐxiān — ndi chiŵerengero chachikulu kwambiri, chofotokozera kukoma kolemera ndi kodziwika kwa madzi a tiyi.
Mavitamini: Mavitamini a gulu B (B₁, B₂), vitamini C (ambiri amawonongeka pa kuwotcha), vitamini E, vitamini K.
Minerals: Potaziyamu, manyeziyamu, manganese, fulorayidi, zinc, seleniamu pang’ono. Dothi lofiira la Dānxiá la Wǔyíshān limalemeretsa tsamba ndi ma trace elements owonjezera.
Mafuta Othandiza ndi Zinthu Zopangitsa Fungo: Amapanga fungo lovuta. Kuwotcha pa mpweya wa carbon dioxide kumathandizira kuchita kwa Maillard ndi kusanduka shuga (caramelization), kutulutsa ma furan, ma pyrazine ndi ma pyrrole, omwe amapangitsa “nodi ya moto”. Ma terpene alcohols omwe atsala (linalool, nerol, geraniol) amapereka fungo lamaluwa pang’ono.

Makhalidwe Apadera: Chiŵerengero cha polyphenols ndi amino acids (酚氨比, fēn’ān bǐ) kwa Shuǐxiān ndi ~5.33, chomwe chimaonedwa kuti ndi choyenera pakupanga ma oolong omwe ali ndi kusakaniza bwino pakati pa kukoma kozingereza ndi kutsekemera.

8. Ubwino kwa Thanzi:

Mphamvu yopereka mphamvu modekha: Kuphatikiza kwa caffeine ndi L-theanine kumapereka chidwi chopanda kukwera kwadzidzidzi ndi kutsika. L-theanine imalimbikitsa kupanga mafunde a alpha mu ubongo, kuthandizira kukhala chete modekha.
Ntchito ya antioxidant: Ma polyphenols a tiyi (ma catechin ndi zotuluka zake za oxidation — theaflavins ndi thearubigins) amaletsa bwino ma free radicals, kuthandiza kuteteza maselo ku nkhawa ya okosijeni.
Kuthandizira kagayidwe ka mafuta: Ma catechin ndi zinthu zomwe amasandulika amathandizira kufulumizitsa kagayidwe ka mafuta. Malinga ndi magwero, ku ma oolong ofufumitsidwa kwambiri, ubwino umenewu n’wakukulirapo poyerekeza ndi ma oolong ofufumitsidwa pang’ono.
Kuthandizira chakudya kugaya: Ma oolong owotchedwa amadziwika kuti ndi tiyi “wotentha”, okhala ndi mphamvu yabwino pa kayendedwe ka m’mimba ndipo amathandizira kugaya chakudya modekha. Amalimbikitsidwa makamaka pambuyo pa chakudya chambiri ndi chamafuta.
Ntchito yotulutsa mkodzo: Caffeine ndi minerals zimathandizira kutulutsa mkodzo modekha, ndikuthandizira kuchotsa madzi ochuluka m’thupi.
Kuthandizira dongosolo la mtima: Kumwa mokwanira ma polyphenol kumagwirizanitsidwa ndi kuchepetsedwa kwa cholesterol “woipa” (LDL) ndi kuthandiza kuti mitsempha isakhale yolimba.
Kulimbitsa minyewa ya mano: Fulorayidi yomwe ili m’tsamba la tiyi imathandizira kukonzanso minyewa; ma polyphenols amalepheretsa kukula kwa mabakiteriya oyambitsa chilema cha mano.
Kumwa modekha ndi kuchepetsa nkhawa: Mwambo wa kumwa gōngfu wa Liuxiang, ndi njira zake zambiri zotulutsira ndi kuonerera kutuluka kwa fungo, ndi ntchito yomwe imathandizira kupumula ndi kumasula maganizo.

9. Kuphika:

Kutentha kwa madzi: 95–100 °C. Madzi otentha ndi ofunikira kuti fungo la “moto” ndi thupi lolimba la oolong owotchedwa lotseguke mokwanira. Sikulimbikitsidwa kugwiritsa ntchito madzi otentha kwambiri kuposa 100 °C — izi zikhoza kuwononga mankhwala abwino a kuwotcha kwa mpweya wa carbon dioxide.
Kuchuluka kwa tiyi: 5–8 g pa 100 ml (njira ya gōngfu), kapena 3–4 g pa 200–250 ml (njira ya ku Ulaya).
Zombo: Gàiwǎn (盖碗, gàiwǎn) ya china kapena teapot ya dongo ya Yíxīng (紫砂壶, zǐshā hú). Teapot ya dongo ikulimbikitsidwa makamaka kwa mitundu yosungidwa kwa nthawi yaitali (陈年, chénnián) ya Liuxiang — kapangidwe ka dongo komwe kali ndi mabowo kumathandizira kukulitsa “fungo lakale” ndipo kumapereka kumva kofewa ku madzi a tiyi.
Ndondomeko:
1. Tenthetsani kaye zombo ndi madzi otentha ndipo tsanulani.
2. Ikani tiyi mu gàiwǎn kapena teapot.
3. Chitani kutsuka mwamsanga (润茶, rùnchá): tsanulani madzi ndikuwasunga kwa masekondi 3–5, kenako tsanulani. Izi “zimadzutsa” tsamba louma ndi kuchotsa fumbi lapamtunda.
4. Kutulutsa koyamba: tsanulani madzi a 95–100 °C, musunge kwa masekondi 15–20. Tsanulani mu cháhǎi (公道杯, gōngdào bēi).
5. Gawanani m’makapu ndi kusangalala.
6. Kutulutsanso: 6–10 mphika. Pa kulula kulikonse, wonjezerani nthawi ndi masekondi 5–10. Mitundu yapamwamba imatha kupirira matulutso 8–10 okwanira.
Zindikirani: Tiyi wongowotchedwa kumene amalimbikitsidwa kuti asungidwe pamalo amdima kwa masiku pafupifupi 15 asanamwedwe, kuti kutentha kwa “moto” (火气, huǒqì) kuchoke. Pambuyo pa kutsegula kulongedza, ndi bwino kumwa mkati mwa masiku 7, kuti fungo lisataike. Sikulimbikitsidwa kumwa chakudya cham’mawa kulibe — ma tannins amatha kukwiya m’mimba; nthawi yabwino ndi ola limodzi pambuyo pa chakudya.

10. Kusunga:

Zinthu zofunika: Kulongedza mosindikizidwa, pamalo owuma ndi amdima, kutali ndi magwero a kutentha ndi mafungo ena. Kutentha koyenera kosungira ndi 15–25 °C, chinyezi — osapitirira 60%.
Zombo: Chidebe cha malata chokhala ndi chivundikiro cholimba, thumba la vacuum kapena kulongedza koyambirira kwa pepala la fakitaleyo. Zitsamba za dongo (陶罐, táoguàn) nazonso ndi zoyenera.
Adani a tiyi: Chinyezi, kutentha kwakukulu, mafungo ena, kuwala kwa dzuwa, mpweya.
Nthawi yosungira: Ma oolong owotchedwa ndi amodzi mwa mitundu yokhazikika ya tiyi. Posungidwa bwino, Liuxiang amakhalabe ndi khalidwe labwino kwa zaka 2–3, ndipo mitundu yosungidwa kwa nthawi yaitali (陈年, chénnián) imapeza mawu owonjezera a “fungo lakale” pakapita zaka, pokhapokha ngati imawotchedwanso nthawi ndi nthawi.

11. Mtengo ndi Zofanana:

Gulu la mtengo: Zimatengera kalasi ya zopangira, nyengo yotutira, luso lakusakaniza ndi chaka chotulutsira. Mitengo yowonetsetsa (malinga ndi fakitaleyo): Tèjí (特级, mtundu wapamwamba) — kuchokera 700 yuan/jin (500 g) kupitirira; Mtundu woyamba (一级) — gulu lapakati; Mtundu wachiwiri (二级) — 160–240 yuan/jin, chiŵerengero chabwino cha mtengo ndi khalidwe. Mitundu yokumbukira ndi yochepa imatha kudula kwambiri.
Momwe mungapewere zofanana zabodza:
- Gulani kwa ogulitsa ovomerezeka a fakitaleyo ya tiyi ya Zhangzhou kapena m’masitolo ake ovomerezeka (malo 29 ku Zhangzhou, Cháozhōu ndi Shàntóu).
- Yang’anani kulongedza koyambirira: pepala lachikhalidwe la kraft lokhala ndi chizindikiro chofiira kapena chakuda, pepala loyera la bambo mkati. Mtundu wa “Xiázhāng” (霞漳, Xiázhāng) kapena “Zhīshān” (芝山, Zhīshān).
- Yesani fungo la tsamba louma: Liuxiang weniweni amasiyanitsidwa ndi fungo loyera, lakuzama la “moto” popanda fungo lamphamvu la mankhwala.
- Yesani madzi a tiyi: mtundu uyenera kukhala wachikasu-cha lalanje, woonekera; kukoma — kolimba, ndi kumva kopitirira ndipo “wopanda kanthu”.
- Chosangalatsa chiyenera kukhala mtengo wotsika kwambiri limodzi ndi kunena kuti ndi kalasi yapamwamba.

12. Mfundo Zosangalatsa:

Fakitaleyo ya tiyi ya Zhangzhou ndiyo yokhayo mwa mafakitala anayi akuluakulu a boma a oolong a ku Fujian, yomwe yapulumuka mpaka lero. Ena atatuwo adatsekedwa panthawi ya kusintha kwa msika.
Luso la kuyeretsa ma oolong a Zhangzhou ndi mlandu wokha ku China, pomwe cholowa chosagwira m’manja chinali gawo la “kuyeretsa” (精制), osati kupanga koyamba (初制). Izi zikugogomezera kusowa kwake kwa luso la kusakaniza ndi kuwotcha.
Liuxiang — “tiyi wa mlatho”: maphikidwe ake amaphatikiza mwadala ubwino wa ma oolong a Mǐnběi (kolimba, kuzama) ndi a Mǐnnán (maluwa, kufewa) mu kapu imodzi, zomwe zimapangitsa kuti akhale opanda kufanana pakati pa ma oolong “oyera” a madera osiyanasiyana.
Fakitaleyo ikugwiritsabe ntchito kulongedza pamanja: amayi ogwira ntchito amakulunga gawo lililonse (一两 — pafupifupi 50 g) mu pepala loyera la bambo ndi pepala la kraft mkati mwa masekondi ~30, kusunga njira yomwe sinasinthe kwa zaka zopitilira theka.
Kutumiza kunja kwa Liuxiang ndi ma oolong ena a Zhangzhou kudachitika kudzera pa Njira ya Silk ya Panyanja (海上丝绸之路, Hǎishang Sīchóu zhī Lù), ndipo kukoma kwa tiyi uyu kudakhala chizindikiro chachikhalidwe kwa mamiliyoni a Huáqiáo ku Southeast Asia.

13. Kuyerekeza ndi ma Oolong ena:

Wǔyí Shuǐxiān (武夷水仙, Wǔyí Shuǐxiān): Oolong yamiyala yachinthu chimodzi yochokera ku cultivar yomweyo, koma popanda kusakaniza ndi zowonjezera za Mǐnnán. Nthawi zambiri amakhala ndi “nyimbo ya miyala” (岩韵, yányùn) yoonekera kwambiri ndi kukoma kwa minerals. Liuxiang, chifukwa cha kusakaniza, amakhala ndi makhalidwe ofewa, “ozungulira”.
Wǔyí Ròuguì (武夷肉桂, Wǔyí Ròuguì): Wowala, wokoma mwa zokometsera, wokhala ndi nodi ya “sinamoni” komanso kulasa kwakukulu. Liuxiang ndi wabata, wakuya komanso wotsekemera.
Tiěguānyīn chuántǒng (铁观音传统, Tiěguānyīn chuántǒng): Tiěguānyīn wachikhalidwe wowotchedwa kwambiri wochokera ku Ānxī ndi wofanana kwambiri ndi kalembedwe ka kumwera kwa Fujian. Komabe, Tiěguānyīn amapangidwa kuchokera ku cultivar yomweyi ndipo amakhala ndi fungo lamaluwa ndi uchi, pamene Liuxiang amapangidwa pa Shuǐxiān ndipo amasiyana ndi kukoma kolimba kwa thupi.
Zhāngpíng Shuǐxiān (漳平水仙, Zhāngpíng Shuǐxiān): Oolong ya kumwera kwa Fujian yochokera ku cultivar yomweyo, yopangidwa ngati matailosi oponderezedwa. Kalembedwe kofewako, kakomedwe ka maluwa ndi mkaka. Liuxiang ndi wochuluka kwambiri “wamoto” komanso wokhazikika.
Fènghuáng Dāncóng (凤凰单丛, Fènghuáng Dāncóng): Oolong ya Guangdong yokhala ndi fungo limodzi lamaluwa kapena zipatso. Dāncóng ndi “tiyi wa mtengo umodzi”, pamene Liuxiang ndi “tiyi wa kusakaniza”; malingaliro awo ndi osiyana kwambiri, koma onse amalemekezedwa mu chikhalidwe cha gōngfu chá cha Cháoshàn.

Pomaliza:

Tiyi wa Zhangzhou Loyenda Fungo ndi chipilala chamoyo cha mwambo wa zaka zana wa luso la tiyi wa Zhangzhou: kuchokera ku nyumba zamalonda za nthawi ya Qing mpaka fakitale yokhayo ya boma ya oolong yomwe yapulumuka. Phindu lake lapadera lili mu luso la kusakaniza: katswiri wa m’badwo wachisanu, yemwe ali ndi zinsinsi za “guānduī”, amasonkhanitsa mu kapu imodzi mphamvu yamapiri ya tiyi wamiyala wa Wuyishan ndi kufewa kwa ma oolong akumwera kwa Fujian, kuwapititsa mu kuwotcha kobwerezabwereza kwa mpweya wa carbon dioxide mpaka kubadwa kwa “fungo la moto” lodziwika bwino.

Tiyi uyu ndi wa iwo omwe amayamikira kuzama ndi kutentha: kolimba, kotenthetsa, ndi kutsekemera kwanthawi yaitali ndi fungo lomwe limakhalabe m’makoma a kapu kwanthawi yaitali pambuyo pa kumwa komaliza. Liuxiang sachimwa chabe, koma chidutswa cha kukumbukira kwa chikhalidwe, chogwirizanitsa Zhangzhou ndi Wǔyíshān, Fujian ndi Southeast Asia, ndi mibadwo ya akatswiri a tiyi — mmodzi ndi mnzake.