Zhēngméi Chá · new.thetea.app

Zhēngméi Chá ndi tii wobiriwira wapadera wotenthedwa ndi nthunzi (蒸青绿茶, zhēngqīng lǜchá) wochokera kumwera chakumadzulo kwa Yunnan, wopangidwa kuchokera ku masamba akuluakulu a ku Yunnan pogwiritsa ntchito luso la kukonza ndi nthunzi (蒸青, zhēngqīng), lomwe linatengedwa ku chikhalidwe cha Ēnshī Yùlù. Chinthu chosiyanitsa ndi siteji yowonjezereka ya kuvunda konyowa (渥堆发酵, wòduī fājiào), yomwe imachepetsa kwambiri kuwawa ndi kukhwinyata komwe kumapezeka m’ma tii obiriwira a masamba akuluakulu, ndipo imapanga kakomedwe kofewa, kotsekemera komanso kotsika kwa acidity. Dzina lakuti 蒸酶 limatanthauza “enzyme yotenthedwa ndi nthunzi” – kusonyeza njira ziwiri zazikulu zopangira: kuyimitsa kwa enzyme pogwiritsa nthunzi ndi kusintha kwa enzyme pambuyo pake.

1. Gulu ndi Chiyambi:

Mtundu: Tii wobiriwira – wotenthedwa ndi nthunzi (蒸青绿茶, zhēngqīng lǜchá). Mwalamulo ndi tii wobiriwira, komabe kupezeka kwa siteji ya kuvunda konyowa (渥堆, wòduī) kumapangitsa luso lake kukhala lapafupi ndi zinthu zina za kupanga hēichá ndi tii wachikasu, ndipo zimenezi zimapangitsa Zhēngméi Chá kukhala kalembedwe kake kosiyana ndi ena “m’malire.”
Gulu: Tii wobiriwira wotenthedwa ndi nthunzi wa masamba akuluakulu a ku Yunnan. Ndi chinthu chotetezedwa ndi chizindikiro cha malo cha People’s Republic of China (kuyambira 2010).
Chiyambi: China, chigawo cha Yunnan (云南省, Yúnnán shěng), mzinda wa Líncāng (临沧市, Líncāng shì). Dera lalikulu la kupanga ndi dera la Gěngmǎ (耿马县, Gěngmǎ xiàn); limapangidwanso m’madera a Cāngyuán (沧源县, Cāngyuán xiàn), Yúnxiàn (云县, Yúnxiàn), Zhènkāng (镇康县, Zhènkāng xiàn) ndi madera ena anayi a Líncāng – yense paliponse madera 7.
Ma coordinate a geographical: Pafupifupi 23°–24° N, 98°30′–100° E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri:

Zhēngméi Chá ndi imodzi mwa ma tii obiriwira ochepa a ku China amene ali ndi wolemba wodziwika bwino. Wopanga wake ndi katswiri wa tii Tāng Rénliáng (汤仁良, Tāng Rénliáng), wobadwira m’chigawo cha Zhèjiāng, yemwe tsogolo lake linali logwirizana kwambiri ndi miyambo iwiri ya tii.

Mu 1938, pothawa nkhondo, Tāng Rénliáng anafika ku dera la Ēnshī (恩施, Ēnshī) m’chigawo cha Húběi, kumene anaphunzira luso la kupanga tii wodziwika bwino wotenthedwa ndi nthunzi wa Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù) – imodzi mwa tii ochepa a ku China omwe amasunga luso lakale la kukonza ndi nthunzi (蒸青, zhēngqīng), lochokera ku nthawi ya Táng. Mu 1942 Tāng anakhazikika ku Yunnan ndipo kwa zaka makumi angapo anayesa kusintha luso la Húběi la nthunzi kuti ligwirizane ndi zinthu zosiyana kotheratu – mitengo ikuluikulu ya tii ya ku Yunnan (Camellia sinensis var. assamica). Vuto lalikulu linali lakuti masamba akuluakulu amakhala ndi ma polyphenol ochuluka kwambiri kuposa ang’onoang’ono, ndipo akakonzedwa mwachizolowezi amapereka tii wobiriwira wowawa ndi wokhwinyata. Njira yothetsera vutoli inali kuyambitsa siteji yapadera ya kuvunda konyowa (渥堆, wòduī), pamene ma enzyme, “odzutsidwa” pambuyo pa kutenthedwa ndi nthunzi, amasintha mofewa ma polyphenol, kuchepetsa kuwawa popanda kutulutsa mpweya wonse.

Mu 1985 luso lotsogola linayambitsidwa ku fakitale ya dera la Gěngmǎ, ndipo Zhēngméi Chá inayamba kugulitsidwa. Monga momwe zinafotokozedwa ndi magwero ovomerezeka a Líncāng, chochitika ichi chinawononga maganizo okhazikika akuti kuchokera ku masamba akuluakulu a ku Yunnan sikungatheke kutulutsa tii wobiriwira wabwino.

M’zaka za m’ma 1990 kupanga kunakulitsidwa; mu 1996 “Dàlìshù pái Zhēngméi Chá” (大栗树牌蒸酶茶) inalandira mendulo ya golidi pa Chiwonetsero cha China cha Zatsopano za Sayansi ndi Tekinoloje. Mu 2003 chizindikiro cha malonda “Huíwèi” (回味牌, Huíwèi pái) chinalandira udindo wa “Chizindikiro Chodziwika cha Yunnan” (云南省著名商标). Mu 2010 tiyi inalembetsedwa ngati chinthu chokhala ndi chizindikiro cha malo (国家农产品地理标志). Pofika 2024 kupanga kumafikira madera 7 a Líncāng, ndipo pachaka amapanga matani oposa 3000; zinthu zake zimatumizidwa ku Japan, Myanmar ndi mayiko a kumwera chakum’mawa kwa Asia.

Dzina:

蒸 (zhēng) – “kutentha ndi nthunzi”; 酶 (méi) – “enzyme”; 茶 (chá) – “tii.” Dzinali limafotokoza mwachindunji mfundo ya luso: kuyimitsa ndi nthunzi kenako kusintha kwa enzyme panthawi ya kuvunda konyowa. Ili ndi limodzi mwa maina ochepa a tii a ku China amene saloza ku malo kapena maonekedwe, koma ku chikhalidwe cha biochemical cha ndondomeko ya kupanga.

Tanthauzo la chikhalidwe:

Zhēngméi Chá ndi chizindikiro cha kulankhulana kopanga kwa miyambo ya tii: luso la nthunzi la Húběi, masamba akuluakulu a ku Yunnan, ndi ntchito ya zaka zambiri ya katswiri mmodzi wosamuka. Líncāng, wodziwika bwino ngati kwawo kwa diānhóng (滇红, diānhóng) ndi zinthu zopangira pu’er, chifukwa cha Zhēngméi Chá wakhazikitsidwanso ngati wopanga wamkulu wa tii wobiriwira. Mzindawu umadziwonetsa ngati “malo obadwira tii wobiriwira wotenthedwa ndi nthunzi wa masamba akuluakulu a ku Yunnan” (大叶种蒸青绿茶的诞生地).

3. Kufotokozera kwa Zomera ndi Zinthu Zogwiritsidwa:

Mtundu / Cultivar: Mitundu ya masamba akuluakulu a ku Yunnan (Camellia sinensis var. assamica), ochokera ku mbewu. Mitundu yayikulu: Měngkù Dàyèzhǒng (勐库大叶种) ndi Fèngqìng Dàyèzhǒng (凤庆大叶种) – onse ali m’gulu la mitundu yapamwamba ya tii ya dziko. Gawo lalikulu la minda ku Gěngmǎ limaphatikizapo mitengo yakale ya tii (古茶树, gǔcháshù) ya zaka 30+, yomwe imapanga 40% ya zomera m’dera la Měngsā (勐撒镇).
Kukolola: Masika (March–April) – nthawi yaikulu ndi yamtengo wapatali kwambiri; amalolanso kukolola kwa chilimwe ndi kwa mphukira.
Mulingo wa kukolola: Zimasiyanasiyana malinga ndi giredi: wa giredi yapadera (特级, tèjí) – masamba amodzi okhaokha (单芽, dānyá); wa giredi yoyamba – mphukira ndi tsamba limodzi; wa giredi yachiwiri – mphukira ndi masamba awiri.
Zofunikira pa zinthu zogwiritsidwa: Mphukira zatsopano, zathunthu zopanda chilema. Ma polyphenol m’masamba a masika ndi ≤ 20% (ochepa kuposa a masamba akuluakulu a ku Yunnan, chifukwa cha kutalika kwa dera ndi mitambo); vitamini C imafika 121 mg/100 g ya chinthu chouma, zomwe ndi kuwirikiza kawiri kuposa ma tii obiriwira wamba.

4. Malo ndi Makhalidwe a Kulima:

Malo ndi nyengo: Madera okwera a m’beseni la Láncāngjiāng (Mekong wapamwamba) mu dera la 23°–24° N. Kutentha kwapakatikati pachaka ndi 18–22°C, chinyezi chachibale ≥ 80%, masiku a chifunga oposa 200 pachaka, kusiyana kwakukulu kwa kutentha pakati pa usana ndi usiku.
Kutalika kwa malo: 1000–1800 m pamwamba pa nyanja. Dera labwino kwambiri ndi 1200–1600 m.
Dothi: Dothi lofiira ndi lofiirira lachitsulo (红壤、赤红壤, hóng rǎng, chìhóng rǎng), pH 4.5–6.0, lolemera ndi michere – selenium (Se) ndi zinc (Zn). Nkhalango m’dera lalikulu la kupanga ndi ≥ 80%. Amagwiritsa ntchito kayendetsedwe ka chilengedwe “nkhumba – biogas – kulima tii” (猪-沼-茶); kugwiritsa ntchito feteleza wa mankhwala ndi mankhwala ophera tizilombo ndi koletsedwa.
Malo a madzi: Kuthilira kochuluka kuchokera ku beseni la Láncāngjiāng. Nyengo ya mitambo ndi chifunga imapangitsa kuwala kofalikira (漫射光, mànshè guāng), komwe kumalimbikitsa kusonkhanitsa kwa ma amino acid: mu kukolola kwa masika amino acid amafika ≥ 6% – chiwerengero chapamwamba kwambiri.

5. Luso la Kupanga:

Luso la Zhēngméi Chá ndi lapadera ndipo silifanana ndi lina lililonse padziko la tii. Limaphatikiza kuyimitsa kwa nthunzi (monga momwe amachitira ma tii obiriwira a ku Japan ndi Ēnshī Yùlù) ndi kuvunda konyowa koyendetsedwa (monga momwe amapangira hēichá ndi tii wachikasu), komabe magawo a kuvunda amakhala okhwimitsidwa – cholinga si post-fermentation, koma kusintha kofewa kwa enzyme kwa ma polyphenol. Ntchito yonse imachitika pogwiritsa ntchito zida za bamboo ndi matabwa.

Kufowoketsa (摊晾, tānliáng): Masamba atsopano amayalidwa kuti aume pang’ono.
Kuyimitsa ndi nthunzi (蒸汽杀青, zhēngqì shāqīng): Gawo lofunika kwambiri: masamba amayikidwa mu nthunzi wakuthwa pa 100°C kwa masekondi 30–60. Nthunziyo imayimitsa polyphenol oxidase nthawi yomweyo, kusunga mpaka 90% ya chlorophyll – oposa kwambiri pamene akuwotcha mwachizolowezi. Chifukwa cha ichi, madzi amakhala obiriwira kwambiri ngati mtengo wamtengo wapatali, osadziwika kwa tii wobiriwira wa ku Yunnan.
Kukulunga (揉捻, róuniǎn): Kumapanga mzere wolimba, wowongoka.
Kuvunda konyowa (渥堆发酵, wòduī fājiào): Gawo losadziwika bwino kwambiri: masamba okulungidwa amayikidwa m’matanga a bamboo, kuphimbidwa ndi nsalu yonyowa ndi kusungidwa pa 27–30°C kwa maola 18–24. M’mikhalidwe iyi ma enzyme otsala amasintha mofewa ma polyphenol, kuchepetsa kuchuluka kwa ma catechin owawa ndi kupanga kakomedwe kosalala, kotsekemera. Ndilo gawo ili – luso la Tāng Rénliáng – limathetsa “vuto la kuwawa” kwa tii wobiriwira wa masamba akuluakulu a ku Yunnan.
Kuumitsa pa makala a paini (松木炭火干燥, sōngmù tànhuǒ gānzào): Kuumitsa komaliza pa ≤ 60°C pa makala a matabwa a paini. Kutentha kochepa kumasunga vitamini C ndi zonunkhira; fungo laling’ono la utsi wochokera ku makala a paini limawonjezera kanunkhira kakang’ono.

6. Makhalidwe a Kumva ndi Kununkhira:

Maonekedwe a masamba owuma: Mizere yolimba, yowongoka (条索紧直, tiáosuǒ jǐnzhí), yotuwa ngati siliva yokhala ndi “mame” oonekera (银灰显霜, yínhuī xiǎn shuāng). Yolingana, yaudongo, yokhala ndi tsitsi looneka bwino.
Fungo la masamba owuma: Losaipitsidwa, lapamwamba, lokhala ndi fungo latsopano “lobiriwira” ndi kamvekedwe kakang’ono ka mtedza wa chestnut.
Fungo la madzi: Kamvekedwe kake ndi kutsopano kwapamwamba kosadetsedwa (清香, qīngxiāng); wa mtundu wapadera – fungo lofewa la “masamba” (嫩香, nènxiāng); wa tii wa masika – kamvekedwe ka chestnut (栗香, lìxiāng). Chinthu chodziwika ndi fungo la “chimanga” (玉米香, yùmǐ xiāng), lomwe limapezeka makamaka m’ma tii obiriwira otenthedwa ndi nthunzi ndipo silimapezeka m’ma tii owotchedwa.
Kakomedwe: Katsopano, ndi umami wowonekera bwino (鲜爽, xiānshuǎng), kokwanira ndi kozungulira (醇厚, chúnhòu), ndi kutsekemera kwautali kwa nzimbe pambuyo pomeza (回甘, huígān), kofanana ndi shuga wa nzimbe. Kuwawa ndi kukhwinyata ndi kochepa (苦涩度低, kǔsè dù dī) – izi ndi zotsatira zachindunji za siteji ya kuvunda konyowa, pamene ma catechin amawonongeka kwambiri kuposa mmene amachitira pokonza mwachizolowezi.
Mtundu wa madzi: Obiriwira kwambiri ngati mtengo wamtengo wapatali, owonekera bwino (汤色碧绿清澈, tāngsè bìlǜ qīngchè) – “obiriwira” kwambiri kuposa tii wobiriwira wa ku Yunnan wowotchedwa, chifukwa chakusunga chlorophyll pa nthawi ya kuyimitsa ndi nthunzi.
Pansi pa tii (masamba opakidwa): Obiriwira mofewa, olingana, ndi masamba a mphukira otseguka (叶底嫩绿匀整，芽叶舒展).

7. Zomwe Zili Mkati mwa Mankhwala:

Polyphenols (茶多酚, chá duōfēn): Pambuyo pa kuvunda konyowa chiwerengero chake chimachepetsedwa kwambiri poyerekeza ndi zinthu zoyamba: mu mtundu wapadera wa masika – ≤ 20%. Ma polyphenol amasinthidwa pang’ono kukhala mitundu yosawawa kwambiri, zomwe zimapereka kakomedwe kofewa, “kosapsa.”
Amino acid (氨基酸, ānjīsuān): ≥ 6% – chiwerengero chapamwamba kwambiri, chimodzi mwa zapamwamba kwambiri pakati pa ma tii obiriwira a ku China. Zimapereka umami wowonekera bwino ndi kutsopano.
Vitamini C (维生素C): 121 mg/100 g – kuwirikiza kawiri kuposa ma tii obiriwira wamba. Zimachitika chifukwa cha kuphatikiza kwa kuyimitsa ndi nthunzi mofatsa (popanda kutentha kwachindunji) ndi kuumitsa pa kutentha kochepa (≤ 60°C).
GABA (γ-aminobutyric acid): ≥ 160 mg/100 g – chiwerengero chachilendo kwambiri, chomwe chimayerekezedwa kuti chimachitika chifukwa cha siteji ya kuvunda konyowa m’mikhalidwe yopanda mpweya wambiri. Poyerekeza: ma tii apadera a GABA (ma GABA oolong) amakhala ndi 150–300 mg/100 g. Kupezeka kwa GABA kumapereka kwa Zhēngméi Chá mphamvu zopepuka zodekha.
Ma polysaccharide a tii (茶多糖, chá duōtáng): Chiwerengero chowonjezeka, chopangidwa panthawi ya kuvunda konyowa; amathandizira kutsekemera kofewa pambuyo pomeza.
Ma alkaloid: Caffeine – mu muyeso wamba wa tii wobiriwira (2–3%).
Chlorophyll: Kusungidwa ≥ 90% chifukwa cha kuyimitsa ndi nthunzi – kumapereka mtundu wobiriwira kwambiri wa madzi.
Minerals: Selenium (Se), zinc (Zn), fluoride – zimachitika chifukwa cha geochemistry ya dothi lachitsulo lofiira.

8. Maubwino a Zaumoyo:

Ntchito ya antioxidant: Ngakhale kuti ma catechin amachepetsedwa (poyerekeza ndi zinthu zosakonzedwa), ma polyphenol otsala kuphatikiza ndi vitamini C yochuluka amapereka ntchito yowonekera ya antioxidant.
Zotsatira zodekha: Chiwerengero chachikulu cha GABA (≥ 160 mg/100 g) chimapereka mphamvu yochepetsa nkhawa, kuthandiza kuchepetsa nkhawa ndi kusintha kwa tulo – makhalidwe osowa pa tii wobiriwira.
Kuthandiza kagayidwe kake: Ma polysaccharide a tii amathandizira kugawikana kwa mafuta; mphamvu yake, malinga ndi zina, ndi 30% yoposa ma tii obiriwira wamba.
Kuthandiza kwa vitamini: Mlingo wawiri wa vitamini C poyerekeza ndi tii wobiriwira wamba umathandiza chitetezo cha mthupi ndi thanzi la khungu.
Kukhudza mwachifundo kwa m’mimba: Kukhwinyata kochepa ndi kakomedwe kofewa kumapangitsa Zhēngméi Chá kukhala “wokonda” mimba yosamva bwino kuposa ma tii obiriwira ambiri.
Ntchito zamaganizo: L-theanine wochuluka amawongolera kukhazikika ndi tcheru; GABA imathandizanso “kukhazikika modekha.”
Thanzi la m’kamwa: Fluoride imalepheretsa kukula kwa mabakiteriya oyambitsa matenda a mano.

9. Kuphika:

Kutentha kwa madzi: 80–85°C. Madzi otentha oposa 90°C amawononga L-theanine ndi ascorbic acid, kusandutsa kakomedwe kukhala kowawa.
Kuchuluka kwa tii: 3 g pa 150 ml pa njira ya kapu; 5–7 g pa gài wǎn 100–120 ml pa gōngfū.
Ziwiya: Kapu yagalasi (kuti muwone mtundu wobiriwira wa madzi ndi kutseguka kwa masamba); gài wǎn ya porcelain yoyera; ketele ya porcelain.
Ndondomeko (njira ya kapu – kuthira pamwamba):
1. Tenthetsa kapu ndi madzi otentha, kuthira.
2. Thirani madzi (80–85°C) kufika pa 7/10 ya muyeso.
3. Onjezani tii – masamba a mphukira amamira pang’onopang’ono, kudetsa madzi kukhala obiriwira kwambiri.
4. Phikani kwa mphindi 2.
5. Mwani, kusiya 1/3 ya madzi, kuthiranso; mpaka kuwonjezera 2–3.
Ndondomeko (gài wǎn, gōngfū):
1. Tenthetsa gài wǎn ndi cháhǎi.
2. Ikani 5–7 g ya tii, yesani fungo.
3. Kuthira kotsuka: masekondi 5, kuthira.
4. Kuthira koyamba: masekondi 20.
5. Aliyense wotsatira – +10 masekondi. Imalola kupirira kuthira 4–6.

10. Kusunga:

Mikhalidwe: Chidebe chosapita mpweya, chosawonekera. Kutali ndi kuwala, chinyezi, kutentha ndi fungo.
Kutentha: Firiji, 0–5°C – ndi kwabwino kusunga vitamini C ndi chlorophyll.
Nthawi ya kugwiritsidwa ntchito: Tii wosankhidwa – kukoma kwabwino m’miyezi 6–12 yoyamba. Tii watsopano alembe kudikira masiku 15 mumdima kuti athetse “moto.” Pambuyo pa kutsegula – agwiritse ntchito m’masiku 7.
Mitundu yoponderezedwa: Zhēngméi Chá imapangidwanso ngati ma cake (饼茶, bǐngchá) ndi njerwa (砖茶, zhuānchá), zomwe zimalola kusunga kwa nthawi yayitali ndi kukula kwa fungo la kukalamba (陈香, chénxiāng).

11. Mtengo ndi Zabodza:

Gawo la mtengo:
- Mtundu wapadera (“Zingano zasiliva,” 银针茶, yínzhēn chá): kuyambira 600 yuan pa jīn – masamba amodzi okhaokha, fungo lamphamvu la “masamba.”
- Mtundu woyamba (“Zingwe zasiliva,” 银钩茶, yíngōu chá): 300–500 yuan – mphukira ndi tsamba limodzi, fungo la chestnut losadetsedwa.
- Mtundu wachiwiri (“Timadontho ta mame,” 露珠茶, lùzhū chá): 100–300 yuan – mphukira ndi masamba awiri, kakomedwe kofewa ndi kokwanira.
- Mitundu yoponderezedwa: mtengo umasiyana; ma cake okalamba akhoza kukhala okwera mtengo.
Momwe mungapewere zabodza:
- Gulani kuchokera kwa opanga ovomerezeka a Líncāng okhala ndi chizindikiro cha malo.
- Yesani mtundu wa madzi: Zhēngméi Chá weniweni amapereka mtundu wobiriwira kwambiri ngati mtengo wamtengo wapatali – ma tii obiriwira owotchedwa sangathe kutulutsa mtundu wotere.
- Fufuzani fungo: fungo la “chimanga” (玉米香) limapezeka kokha m’ma tii otenthedwa ndi nthunzi; kupanda kwake ndi chifukwa chokayikira.
- Kakomedwe: Zhēngméi Chá weniweni amakhala ndi kuwawa kochepa kwa tii wobiriwira wa ku Yunnan; ngati kakomedwe kali kowawa kwambiri ndi kokhwinyata, n’kotheka kuti wasinthidwa ndi tii wowotchedwa.
- Yang’anani masamba: mizere yowongoka, yolingana, yotuwa ngati siliva, osati yokulungidwa kapena yosalongosoka.

12. Zochititsa Chidwi:

Zhēngméi Chá ndi imodzi mwa zochitika zochepa m’mbiri ya kulima tii ku China, pomwe luso la dera lina (Ēnshī Yùlù wa ku Húběi) linasinthidwa mwadala kuti ligwirizane ndi zinthu zosiyana kotheratu (masamba akuluakulu a ku Yunnan). Kuyesa kumeneku kunapitirira kuyambira 1942 mpaka 1985 – zaka zoposa 40.
Chisanachitike Zhēngméi Chá, akatswiri ambiri amakhulupirira kuti sikungatheke kupeza tii wobiriwira wabwino kuchokera ku masamba akuluakulu a ku Yunnan chifukwa cha kuwawa kwakukulu. Tāng Rénliáng anatsutsa izi poyambitsa siteji ya kuvunda konyowa – kwenikweni, kulenga “kalembedwe” katsopano mwa tii wobiriwira.
Chiwerengero cha GABA (≥ 160 mg/100 g) chimapangitsa Zhēngméi Chá kukhala “tii wachilengedwe wa GABA” – popanda kusamalidwa kwapadera kwa mpweya wochepa, komwe kumagwiritsidwa ntchito popanga ma GABA oolong. Mwachidziwikire, GABA amasonkhanitsidwa makamaka pa siteji ya kuvunda konyowa pa 27–30°C m’mikhalidwe yochepetsa mpweya.
Vitamini C mu Zhēngméi Chá (121 mg/100 g) – ndi chimodzi mwa ziwerengero zapamwamba kwambiri pakati pa ma tii onse padziko lapansi, kuphatikizapo sencha ya ku Japan ndi gyokuro. Izi zimachitika chifukwa cha zinthu ziwiri: kuyimitsa ndi nthunzi popanda kutentha kwachindunji ndi kuumitsa komaliza pa ≤ 60°C.
Zhēngméi Chá imatumizidwa ku Japan – dziko limene tii wobiriwira wotenthedwa ndi nthunzi ndi muyeso weniweni. Msika wa ku Japan, wokhwima kwambiri pa mtundu wa “zobiriwira,” wavomereza tii wotenthedwa ndi nthunzi wa ku Yunnan – kuvomereza kwapadera kwa malonda.

13. Kuyerekeza ndi Tii Obiriwira Ena:

Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): “Kholo” lachindunji la luso; tii wobiriwira wotenthedwa ndi nthunzi wa ku Húběi wa masamba ang’onoang’ono. Kamvedwe kake ndi ka “m’nyanja,” ka udzu, ndi umami wambiri. Zhēngméi Chá – wochokera ku masamba akuluakulu a ku Yunnan, wokhuthala, wotsekemera kwambiri, ndi fungo la chimanga ndi kukhwinyata kochepa chifukwa cha siteji ya kuvunda konyowa, yomwe silikupezeka mu Yùlù.
Japanese Sencha (煎茶, Sencha): Nayenso ndi tii wobiriwira wotenthedwa ndi nthunzi; kamvedwe kake ndi ka m’nyanja, ndi umami wowonekera ndi kuwawa pang’ono. Zhēngméi Chá – wotsekemera kwambiri ndi “wozungulira,” ndi thupi lokhuthala la tii wa masamba akuluakulu; kuwawa kulibe.
Yúnlóng Lǜchá (云龙绿茶, Yúnlóng Lǜchá): Tii wobiriwira wa masamba akuluakulu a ku Yunnan, koma wowotchedwa. Fungo la chestnut, thupi lokhuthala, kukhwinyata kowonekera. Zhēngméi Chá – wofewa, “wobiriwira” pa mtundu wa madzi, ndi fungo la chimanga ndipo pafupifupi palibe kukhwinyata.
Méngdǐng Gānlù (蒙顶甘露, Méngdǐng Gānlù): Tii wobiriwira wa ku Sìchuān wokhala ndi kamvedwe kofewa, ka “mame.” Zhēngméi Chá – wokhuthala kwambiri, ndi fungo losiyana (chimanga vs. maluwa), koma ndi kutsekemera kofanana.
Ma GABA oolong (佳叶龙茶): Tii apadera okhala ndi GABA yambiri. Zhēngméi Chá ali ndi chiwerengero chofanana cha GABA, koma amapangidwa ndi luso losiyana ndipo amapereka kamvedwe kosiyana – “kobiriwira,” katsopano – m’malo mwa kakhalidwe “kakuda,” ka oxidized ka ma GABA oolong.

Pomaliza

Zhēngméi Chá ndi tii wodyodometsa, tii-mlatho pakati pa miyambo. Amaphatikiza luso la nthunzi la Húběi la zaka zikwi, masamba akuluakulu a ku Yunnan, gawo la post-fermentation lodziwika kwa hēichá, ndi loto la katswiri mmodzi yemwe anathera theka la moyo wake kuthetsa vuto “losatheka.” Zotsatira zake ndi tii wobiriwira womwe sunayenera kukhalapo: madzi obiriwira kwambiri kuchokera ku masamba akuluakulu a ku Yunnan, ofewa ndi otsekemera, okhala ndi GABA wachilengedwe ndi vitamini C yochuluka kwambiri. Zhēngméi Chá ndi wabwino kwambiri kwa iwo omwe amakonda tii wobiriwira wakuya koma osalolera kuwawa, komanso kwa iwo omwe akufuna tii wamadzulo wokhala ndi mphamvu yochepetsa nkhawa – chosowa pa tii wobiriwira.