Zhèróng Báichá

Zhèróng Báichá ndi tiyi woyera wo cokera ku county ya Zhèróng ku Níngdé (Fújiàn). Dera limadziwika ngati malo a tiyi woyera wapamapiri: kuzizira ndi nkhungu zimapangitsa kuti chakumwa chikhale ndi fungo labwino komanso “chozizira”, ndipo magulu osungidwa nthawi yayitali nthawi zambiri amakhala ndi kukoma kwakuya kofewa kwa uchi ndi zitsamba. Kugulitsa kumapezeka magulu osungidwa mopanda kukanikidwa ndi oponderezedwa, ndipo oponderezedwa nthawi zambiri amazindikitsa kukoma kwa “pamapiri” posungira.

1. Magulu ndi Chiyambi:

• Mtundu: Tiyi woyera (wochita kusasitsidwa pang’ono).
• Gulu: Tiyi woyera wapamapiri wa Fújiàn; dera lamakono lofulumira kukula lodziwika ndi akatswiri a tiyi woyera.
• Kochokera: China, chigawo cha Fújiàn (福建, Fújiàn), mzinda wa Níngdé (宁德, Níngdé), county ya Zhèróng (柘荣县, Zhèróng Xiàn).
• Midzi yake: pafupifupi 27.2° N, 119.9° E
• Chitetezo cha chizindikiro: Pamsika pali dzina loti “柘荣高山白茶” (tiyi woyera wapamapiri wa Zhèróng), lomwe likutetezedwa ngati chizindikiro cha malo/mtundu.

2. Mbiri ndi Kufunika Kwachikhalidwe:

• Mbiri: Zhèróng ndi dzina “lachichepere” pa mapu a tiyi woyera wochuluka poyerekezera ndi Fúdǐng ndi Zhènghé, koma derali likutukula kwambiri akatswiri a tiyi woyera ndipo likupanga chithunzi chake cha “kukoma kwapamapiri”.
• Dzina:
  • 柘荣 (Zhèróng) – dzina la malo; chilembo 柘 amachita ndi mtengo wa mulberry, 荣 – “ulemerero/kukula”.
  • 白茶 (Báichá) – “tiyi woyera”.
• Kufunika kwa chikhalidwe: Ku Zhèróng akulimbikitsa lingaliro la “kukhala pamapiri” ngati phindu: nkhungu, kuzizira ndi kusamalidwa kwa munda kumakhala mbali ya dzina. Kenako chikhalidwe cha tiyi woyera wosungidwa ndi ntchito zamanja (kuphatikiza kuwotcha/kudyetsa pang’ono kuti atumphuke musanasunge).

3. Zolemba Zamasamba ndi Zinthu Zopangira:

• Zinthu Zopangira: Ku Zhèróng amagwiritsa ntchito mitundu yayikulu ya “tiyi woyera” ya Fújiàn, komanso munda wobzalidwa momwe, wokhazikika ku mapiri. Pa nchito, ndikofunika kudziwa kwa opanga mtundu weniweni ndi zaka za munda.
• Magulu a zinthu: Derali limapanga mitundu yonse ya tiyi woyera – kuyambira magulu a masamba a mphanda kufika masamba ndi oponderezedwa.
• Nyengo: Kusonkhesa kwakukulu – masika; madela apamapiri nthawi zambiri amakhala ndi nyengo yoyambira mochedwa, zomwe zingakhudze fungo.

4. Malo ndi Zochitikira Zokula:

• Mapiri ndi nkhungu: Chizindikiro chachikulu cha malo cha Zhèróng – minda yapamapiri ndi nkhungu zambiri. Izi zimachedwetsa kukula ndipo zimathandiza kupanga mphamvu ya fungo.
• Kusinthasintha kutentha: usiku kuzizira ndi masana kofewa kumachititsa kuti asamalidwe amino acid, zomwe nthawi zambiri zimamveka ngati kukoma ndi kofewa.
• Ngozi ya chinyezi: Chinyezi chochuluka chimafuna kuyang’anitsitsa kuyanika ndi mpweya wabwino, apo ayi tiyi akhoza kufika pa malo olemera “onyowa”.

5. Njira Yopangira:

• Kusonkhesa: ndi manja (kwa magulu okwezeka), kusankha mosamala.
• Kuyozeka: nthawi zambiri kophatikizana: koyanika pang’ono ndi dzuwa (ngati nyengo ilola) + kumaliza mnyumba moyang’anira chinyezi.
• Kuumitsa: mosamala. Kwa ena mwa magulu, amawotha pang’ono kuti atumphuke (makamaka ngati tiyi akufuna kusungidwa).
• Kusanjikiza: kuchotsa ziphuphu zokulirapo, kusinthanitsa kukula.
• Kupondereza: Kwa magulu a masamba ndi kusungidwa, zimachitika; masamba apamapiri nthawi zambiri amapereka kukoma kwabwino kwambiri kwa ” compote” m’kupondereza.

6. Zizindikiro Zothandiza Kunena:

• Tsamba louma: losamalidwa, nthawi zambiri ndi ubweya wowonekera pa mphanda; m’magulu a masamba – tsamba lalikulu losweka.
• Fungo: maluwa oyera, udzu watsopano, uchi; kwa osungidwa – udzu wouma, matabwa, zipatso zouma.
• Kukoma: kofewa, ndi kuzizira “kwaukhondo” ndi kukoma kumene kumatsala nthawi yaitali; ma batch abwino alibe kukwiya kwakukulu.
• Chakumwa mopepuka: chowala-bwino-mtundu wa golide m’tiyi wachichepere, amber m’osungidwa.
• Kapangidwe: nthawi zambiri pamakhala “mafuta” pang’ono chifukwa cha kuchotsera kwabwino kwa masamba apamapiri.

7. Ma Chemical Compound:

Tiyi woyera amayamikiridwa chifukwa cha kutumizidwa mosamala: zinthu zopangira sizimasokonezedwa ndi mphamvu kapena kutentha, choncho m’chakumwa zosonkhanitsa zachilengedwe za tsamba zimasungidwa bwino.

• Polyphenols (monga catechins): zimapanga mphamvu ya antioxidant ndi kuchuluka pang’ono.
• Amino acid (kuphatikiza L-theanine): zimachititsa kukoma, kofewa ndi kumva ” umami”.
• Caffeine: nthawi zambiri imagwira mofewa kuposa tiyi wobiriwira ndi wofiira, koma mlingo umadalira kuchuluka kwa mphanda ndi kukula kwa masamba.
• Fungo zinthu: mu tiyi wachichepere zimapanga malingaliro a maluwa am’thengo, udzu watsopano, maapulo obiriwira; posungira zimasintha kukhala uchi, zipatso zouma ndi udzu.
• Pectins ndi shuga osungunuka m’madzi: amalimbitsa “silky” ndi kuzungulira kwa kukoma (makamaka mu mitundu yokhala ndi masamba kapena timiyala tofa).

8. Kupindula:

Tiyi woyera amatchedwa chakumwa chokhala ndi mphamvu yofewetsa mwakachetechete ndi zomera zochuluka za antioxidant. Komabe, tiyi si mankhwala, ndipo zotsatira za “chithandizo” zochokera ku malonda ziyenera kuganiziridwa mozama.

Zothandiza zotheka (m’kugwiritsa ntchito moyenera):

• Thandizo la antioxidant: polyphenols zimathandiza kuchepetsa kupsyinjika kwa oxidative.
• Kupatsa mphamvu mofewa popanda “kutentha kwambiri”: kugwirizana kwa caffeine ndi theanine kwa anthu ambiri kumapatsa kuganizira mwadongosolo.
• Kuthandiza kugaya chakudya: chakumwa chotentha nthawi zambiri chimamveka ngati chotonthoza pambuyo pa chakudya (makamaka tiyi woyera wosungidwa).
• M’kamwa: kumwa tiyi pafupipafupi kumathandiza ukhondo chifukwa cha ma polyphenols.

Zoletsa:

• ngati muli ndi vuto la caffeine, ndi bwino kusamwa tiyi woyera mochedwa madzulo;
• pa matenda a m’mimba ndi pamene muli ndi pakati, muyenera kukambirana ndi dokotala za momwe mungamwere.

9. Kupanga:

• Kutentha kwa madzi: 75–90°C (pamene pali mphanda zambiri ndi “zofewa” – kutentha kumakhala kochepa).

• Mlingo: 4–6 g pa 150–200 ml pa gaiwan/teapot; pa kapu 2–3 g pa 200–250 ml.

• Kutsitsa: yambani ndi masekondi 10–20, kenako wonjezani nthawi pang’onopang’ono. Tiyi woyera wabwino amatha kupirira ma steepings 5–8.

• Chombo: china/chigalasi. Galasi ndiyabwino ngati mukufuna kuwona kutseguka kwa tsamba.

• Ndemanga: tiyi woyera “amakonda mpweya” – musaope kupepesa tsamba louma mu gaiwan yotentha musanatsitse koyamba.

  **Kwa tiyi woyera wapamapiri:** nthawi zina ndi bwino kuchepetsa kutentha pang’ono (pa 3–5°C), kuti musunge maluwa ndi fungo "lozizira", makamaka m’magulu a mphanda.

10. Kusunga:

Tiyi woyera amakhudzidwa ndi chinyezi ndi fungo lachilendo.

• Chombo: chotseka bwino (chitini, thumba la zip-lock/thumba la aluminiyamu), popanda zinthu “zonunkhira”.

• Malo: youma, ozizira, amdima, opanda kusintha kutentha.

• Kusiyanitsa: kutali ndi zokometsera, khofi, zofukiza.

• Firiji: ndi kotheka kwa magulu osakhwima kwambiri (makamaka okhala ndi mphanda zambiri), koma pokhapokha ngati atsekedwa bwino, apo ayi tiyi angakumanenso ndi fungo ndi chinyezi.

  **Kusungitsa magulu a Zhèróng:** chiopsezo chachikulu – chinyezi. Ngati nyengo ili yonyowa, ndi bwino kugwiritsa ntchito phukusi lotsekeka bwino ndi kusunga m’chipinda choyendetsedwa ndi chinyezi.

11. Mtengo ndi Zonyenga:

Pa mtengo wa tiyi woyera zimakhudza kwambiri mtundu wa zinthu zopangira, kusonkhesa ndi manja, nyengo ya m’nyengo, mbiri ya wopanga ndi “kusalala” kwa chiyambi (mudzi / phiri lenileni).

Zowopsa zomwe zimachitika kawirikawiri:

• kusintha zinthu zopangira (mwachitsanzo, “singano zasiliva” zochokera ku mphanda zokulirapo kapena kuchokera kudera lina);
• kununkhira (ngati tiyi amanunkha “mafuta onunkhira”, vanila kapena zipatso zowala – izi ndi chifukwa chodera nkhawa);
• kuumitsa / ndikuwotcha kwambiri (amabisa zolakwika za zinthu zopangira, amapereka zolemba zowotcha ndi kusweka);
• nthano za malonda m’malo mwa zidziwitso zomveka: chaka chosonkhesa, dera, mtundu wa tsamba, njira.

Zomwe zimathandiza posankha:

• chidziwitso chomveka bwino cha zinthu zopangira ndi dera;
• tsamba louma lathunthu, lopanda fumbi ndi zibyongo;
• fungo loyera lopanda fungo la “nyumba yapansi” (kwa osungidwa – zotheka kumva fungo lofewa la matabwa ndi udzu, koma osati nkhungu).

12. Zinthu Zochititsa Chidwi:

• Zhèróng ikuvomereza kuti ndi chithunzi cha “tiyi woyera wapamapiri” – ichi ndi chitsanzo cha momwe chizindikiritso cha dera chingakhalire mofulumira mozungulira malo ndi njira.
• Ngati mumakonda tiyi woyera wosungidwa, yesani mtundu wa masamba (wonga Shou Mei-type kapena oponderezedwa): nthawi zambiri amapereka mzere wowala wa uchi ndi zipatso zouma.
• “Kukhala pamapiri” pakokha si chitsimikizo cha ubwino: chofunika kwambiri ndi kusamala kwa kuyozeka ndi kuumitsa. Choncho posankha, yang’anani fungo loyera ndi kusowa kwa tsamba.

13. Zolakwa pa Kupanga ndi Kusunga:

Ngakhale tiyi woyera wabwino amatha “kupangidwa kuti asakhale okoma” mwa luso.

• Madzi otentha kwambiri kwa mitundu yofewa: tiyi wa mphanda (makamaka Yin Zhen) atsirandi amataya maluwa ndipo amapatsa kukwiya kolimba.
• Kusungunula koyamba kwa nthawi yaitali: tiyi woyera amavumbuluka pang’onopang’ono; ndi bwino kupanga ma steeps aafupi ndikuwonjeza nthawi.
• Kusatentha kwa tiyi wosungidwa ndi woponderezedwa: mosiyana, tiyi wakale woyera ndi woponderezedwa wolimba nthawi zambiri amafuna 95–100°C, apo ayi kukoma kumakhala kopyapyala.
• Kusunga pafupi ndi fungo: tiyi woyera amatenga msanga fungo la khitchini, zokometsera ndi mankhwala apanyumba.
• Kusokonezeka pakati pa “watsopano vs wosungidwa”: kuyembekezera kwa tiyi wakale woyera “msipu wam’masika” ndi cholakwa; phindu lake ndi uchi, zipatso zouma ndi kuchuluka kofewa.

Ngati kukoma kumamveka ngati kopanda kanthu – yesani:

• kuwonjezera mlingo ndi 1–2 g;
• kukweza kutentha ndi 5°C (kapena, mosiyana, kuchepetsa kwa tiyi wa mphanda);
• kuchepetsa nthawi ya kusungunula koyamba ndi kupereka ma steeps ochuluka motsatizana.

14. Kupondereza ndi Kusunga:

Tiyi woyera ndi amodzi mwa tiyi ochepa wa ku China omwe amapezeka mochuluka mosungidwa mopanda kukanikidwa komanso moponderezedwa (mabwalo, njerwa).

Chifukwa chake amapondereza tiyi woyera

• Kusavuta kwa kusunga ndi kusamutsa: kuchepa kwa malo, kuchepa kwa zibyongo.
• Kusungirako mofanana: moponderezedwa tiyi amakalamba pang’onopang’ono ndipo nthawi zambiri amakhala “wosonkhanitsidwa” bwino, chifukwa tsamba silikhudzana kwambiri ndi mpweya.
• Kukoma: moponderezedwa nthawi zambiri kumakhala ndi kukoma kwa “compote” kopanikizika ndi zolemba zapamwamba zochepa.

Wopanda kupondereza vs woponderezedwa – choti musankhe

• Wopanda kupondereza ndi wabwino ngati mukufuna fungo lalikulu papano (makamaka kwa tiyi wa mphanda ndi wa tsopano).
• Woponderezedwa ndi wosavuta ngati mukukonzekera kusunga, kusungitsira, kuwotchera kapena kumwa tiyi pafupipafupi mochuluka.

Momwe mungachotsere tiyi mwa bwino pachipale

• gwiritsani ntchito mpeni wophwanyira / chisonga chophwanyira chopyapyala ndipo gwirani ntchito mozungulira misanjikizo, osasandutsa tiyi kukhala fumbi;
• ngati kupondereza kuli kolimba kwambiri, atha “kupumula” pambuyo poyatsa phukusi kwa masiku 1–2 pamalo auma – tsamba lidzakhala lofewa;
• yesetsani kusunga zidutswa zazikulu: mwanjira imeneyi kukoma kudzakhala koyera ndi kofewa.

Chofunika: kupondereza sikupangitsa tiyi kukhala wabwino kokha. Ngati zinthu zopangira kapena kusunga n’koipa, chipale chimangosunga vuto.

15. Momwe tiyi amasinthira pakapita nthawi:

Kusunga tiyi woyera sikuyenera kukhala “zaka khumi”. Ngakhale m’mikhalidwe ya panyumba, kusintha kumawonekera mochedwa kwambiri.

0–12 miyezi (wotchedwa “Xīn Chá”)

• maluwa, udzu watsopano, udzu;
• chakumwa mopepuka;
• ndi bwino kutentha mosamala ndi ma steeps aafupi (makamaka kwa Yin Zhen).

1–3 zaka

• kusakhwima kwatsopano kumakhala kodekha;
• uchi wambiri, khungu la zipatso limawonekera;
• kukoma kumazungulira, kukwiya kumachepa.

3–7 zaka (nthawi zambiri zomwe msika umatcha “Lǎo Chá”)

• chakumwa chimazama kwambiri kufikira golide-ambe;
• mzere wa zipatso zouma umakula, malingaliro a udzu ndi zokometsera amawonekera;
• magulu a masamba (Shou Mei) amakhala a “compote” kwambiri.

7+ zaka

• mawonekedwe amakhala ofunda kwambiri ndi ozama: udzu wouma, matabwa, zipatso za m’malere / zoumba;
• tiyi nthawi zambiri amakhala wabwino kwambiri kuwotchera.

Momwe kuli: kusunga kouma ndi kusowa kwa fungo. Posunga ponyowa, “zakale” zimasanduka cholakwa (nkhungu / acidity).

16. Momwe mungasankhire batch yabwino:

Posankha tiyi woyera, ndi bwino kudziwa pasadakhale, mtundu wanji womwe mukufuna: “kuwonekera kwa masika” (Xīn Chá) kapena kuzama kwa uchi ndi zipatso zouma (wosungidwa). Kenako – yang’anani batch ngati chopangidwa chochokera kumalo, osati ngati nthano yokongola.

1) Yang’anani zidziwitso zoyambirira

• Chaka ndi nyengo: tiyi woyera ndi chakumwa cha m’nyengo. “Masika” nthawi zambiri amakhala wosakhwima m’fungo, “chilimwe / m’dzinja” – molimba komanso audzu.
• Dera ndi wopanga: pa chikale cha Fújiàn, ndikofunika Fúdǐng / Zhènghé ndi mudzi / mudzi winawake. Kwa madela atsopano – malo enieni a kulima.
• Gulu la zinthu zopangira: Yin Zhen / Bai Mu Dan / Gong Mei / Shou Mei (kapena chofanana). Ichi ndi chowona kwambiri kuposa “premium” yosamveka.

2) Unikani tsamba louma

• Kukhala lonse: kuchepa kwa zibyongo ndi fumbi, gulu losamalidwa.
• Kufanana: kukula kofanana ndi mtundu ndi chizindikiro cha kusanjikiza kokhazikika.
• Fungo: loyera, lopanda “nyumba yapansi”, chinyezi, mankhwala kapena fungo lamphamvu la mafuta.

3) Mayeso ofulumira m’chakumwa

• Kuwonekera kwa chakumwa: tiyi woyera wabwino nthawi zambiri amapereka chakumwa chowoneka bwino, chosafukula.
• Kukoma kotsatira: kuyenera kukhala kokoma komanso kwautali, kopanda acidity yosasangalatsa ndi “zodetsa”.

4) Kwa tiyi woyera wosungidwa (Lǎo Chá)

• funsani/wonani, momwe tiyi adasungidwira (kouma, kopanda fungo);
• pewani magulu omwe ali ndi nkhungu, acidity, fungo lonyowa – si “nothi yachipatala”, koma cholakwa cha kusunga.

Lingaliro lalikulu: ndi bwino kusankha tiyi wochokera kumalo omveka ndi fungo loyera, kuposa tiyi “wakale kwambiri” wokhala ndi mbiri yosamveka.

17. Madzi ndi zombo:

Ubwino wa madzi ndi zombo zimawoneka makamaka pa tiyi woyera: ndi wosakhwima, ndipo chilichonse chosafunika chimawonekera mwachangu.

Madzi

• Ofewa kapena apakati a mineralization nthawi zambiri amagwira bwino ntchito. Madzi olimba kwambiri “amazimitsa” kukoma ndipo amapangitsa chakumwa kukhala chokulirapo, pamene osowa kwambiri a mineral amatha kupereka “opanda kanthu”.
• Ngati palibe mwayi woyesa mineralization, tsatirani njira yosavuta: madzi akumwa omwe amakoma okha, nthawi zambiri amakwanira pa tiyi.
• Fungo la madzi (chlorine, “pulasitiki”, chitsulo) nthawi yomweyo zimasamukira mu chakumwa. Fyuluta kapena kusiya nthawi zambiri kumathetsa vuto.

Zombo

• Kwa tiyi woyera watsopano (Xīn Chá), bwino kwambiri ndi china kapena galasi: ndi osalowerera ndipo sabera fungo.
• Kwa tiyi woyera wosungidwa (Lǎo Chá), china ndi mphika wovuta amakwanira. Mpika wadotha n’kotheka, koma uyenera kukhala wosalowerera ndi wotsukidwa bwino – tiyi woyera amatenga mosavuta fungo lachilendo.
• Galasi ndi yabwino ngati mukufuna kuwona kutseguka kwa tsamba ndi kuwongolera mtundu wa chakumwa.

Zinthu zing’onozing’ono zomwe zimasintha kukoma

• tenthetsani gaiwan / teapot kwa tiyi woyera wosungidwa (kwa watsopano kutenthetsa kofewa);
• musasiye tiyi “kuyandama” m’madzi pakati pa ma steeps;
• ngati tiyi ndi woponderezedwa – mupatseni nthawi kuti asweke ndipo musapanikize gulu ndi mpeni kukhala fumbi: zibyongo zimaphika molimba.

18. Chikumbutso chachangu cha kupanga:

Pansipa – zokonza zazifupi zomwe zimathandiza “kugwira kukoma” mwachangu ngakhale popanda kuyesa kwa nthawi yaitali. Gwiritsani izi poyambira ndipo kenako sinthani malinga ndi batch yeniyeni.

1) Kutentha

• Tiyi wa mphanda ndi wofewa kwambiri (Yin Zhen-type): 70–80°C.
• Mphanda + masamba (Bai Mu Dan-type): 80–90°C.
• Masamba ndi oponderezedwa (Gong Mei / Shou Mei, mabwalo): 90–100°C.

2) Mlingo

• pa ma steeps: 5 g pa 150–200 ml – malangizo oyenera;
• ngati kukoma n’kopanda kanthu – onjezani 1–2 g; ngati n’kolimba kwambiri – chepetsani.

3) Nthawi

• yambani ndi masekondi 10–20, kenako onjezani;
• ngati kukwiya kukuonekera – chepetsani ma steeps oyambirira ndipo/chepetsani kutentha.

4) Pamene kuwotcha ndi koyenera

• kawirikawiri – kwa tiyi wosungidwa ndi wa masamba;
• ngati tiyi ndi woponderezedwa, kuwotcha kumapereka mbiri ya “compote” yofanana ndi kukoma kwakukulu.

5) Cholakwa chofala kwambiri Tiyi woyera amatenthedwa kwambiri (ndipo amakhala olimba), kapena sakotentha wosungidwa/woponderezedwa (ndipo amakhala opanda kanthu).

19. Kulawa ndi kuunika:

Ngati mukufuna kufananitsa ma batches ndi kumvetsa dera / zaka, ndi bwino nthawi zina kupanga tiyi woyera “monga pa kulawa”.

Mini-protocol (cupping yapanyumba)

1. Tengani ma batches awiri ndi kuwapanga mu zombo zofanana (gaiwans ziwiri zofanana kapena magalasi).
2. Gwiritsani ntchito madzi ofanana, mlingo ndi kutentha.
3. Pangani ma steeps atatu: aafupi (10–15 s), apakati (20–30 s) ndi atali (45–60 s).
4. Lembani zigawo zisanu: fungo la tsamba louma, fungo la chakumwa, kukoma, kukoma kotsatira, kumva m’thupi (kuchuluka / kusondana / “silika”).

Zoyenera kuyang’ana

• Ukhondo: malingaliro onse onyowa, acidic, “afumbi” nthawi zambiri amasonyeza zovuta za kusunga kapena zinthu zopangira.
• Kusintha: tiyi woyera wabwino amasintha mokongola kuchokera ku steep kupita ku ina; kukoma “kopyapyala” nthawi zambiri kumakhala chizindikiro cha batch yapakati.
• Kukoma ndi kukwiya: tiyi woyera akhoza kukhala wokwiya, koma kukwiya sikuyenera kukhala kwakukulu.
• Kumvela: ma batches amphamvu amakhala ndi kumverera kwa “mafuta” kapena “silika” – musasokoneze ndi kukwiya.

Protocol yotere siloŵa m’malo mwa kuunika kwa akatswiri, koma imaphunzitsa mofulumira kusiyanitsa: zinthu zopangira, luso ndi ubwino wa kusunga.

20. Ndi chiyani mumwa ndi liti:

Tiyi woyera nthawi zambiri amamvekera bwino mu malo a “chete” – opanda zokometsera zowala ndi chakudya cholemetsa cha mafuta.

• Tiyi woyera watsopano (Xīn Chá): amakoma kwambiri ndi zipatso (peyala, apulo), mabisiketi opepuka, mtedza, tchizi zofewa. Amakhalanso abwino ngati “tiyi wa m’mawa” – amapatsa mphamvu mofewa.
• Tiyi woyera wosungidwa (Lǎo Chá): amagwirizana makamaka ndi zipatso zouma, zinthu zophika zotentha, zokometsera za mtedza, phala; m’nyengo yozizira nthawi zambiri amamwa ngati tiyi “wofunditsa”. Shou Mei m’kuwotchera – pafupifupi “compote”, amagwirizana ndi zophika zapanyumba.
• Zomwe zimasokoneza: zakudya zothira, adyo / anyezi amphamvu, zokometsera zowala ndi zokoma kwambiri za krimu – zimatha “kutseka” fungo lofewa la tiyi woyera.

21. Mafunso Ofunsidwa Kawirikawiri:

Chifukwa chiyani tiyi woyera amatchedwa “woyera”?
Chifukwa cha ubweya woyera pa mphanda ndi chithunzi chonse “chowala” cha zinthu zopangira, komanso chifukwa cha njira yofewa (kuyozeka ndi kuumitsa popanda kusunga zobiriwira).

Kodi tiyi woyera amatha kuwotchera?
Tiyi watsopano wa mphanda ndi bwino kusawotchera. Koma tiyi wa masamba ndi wosungidwa (makamaka Shou Mei ndi Bai Mu Dan wakale) nthawi zambiri amavumbuluka bwino m’kuwotchera kapena thermos.

Kodi tiyi woyera amasiyana bwanji ndi wobiriwira?
Chizindikiro chachikulu cha luso cha tiyi wobiriwira ndi siteji ya 杀青 (shāqīng) yomwe imasiya ma enzymes ndikusunga “kubiriwira”. Mu tiyi woyera siteji iyi nthawi zambiri kulibe: kukoma kumapangidwa makamaka ndi kuyozeka ndi kuumitsa.

Kodi tiyi woyera nthawi zonse amakhala “wofewa” pa caffeine?
Osati nthawi zonse. Tiyi wa mphanda ukhoza kukhala wopatsa mphamvu kwambiri. Kofewa nthawi zambiri kumakhudzana ndi momwe caffeine imamvekera pophatikizana ndi theanine ndi mawonekedwe onse a chakumwa.

Mumadziwa bwanji kuti kusunga n’koyenera?
Kusunga kwabwino ndi fungo loyera la uchi-udzu / zipatso zouma popanda nkhungu ndi acidity, chakumwa chowonekera ndi kukoma kozungulira.

Mawu omaliza:

Zhèróng Báichá (柘荣白茶, Zhèróng báichá) ndi chithunzi cha chiyero cha pamapiri ndi nthawi, kumene mapiri a Fújiàn amapereka kwa tsamba kukoma kwake kwapadera “kozizira”, ndipo zaka za kusunga zimasintha kusakhwima kwa maluwa kukhala symphony ya uchi ndi udzu. Tiyi uyu ndi woyenera kwa iwo amene amayamikira kusakhwima ndi kuzama panthawi imodzimodzi: okonda kusinkhasinkha m’mawa ndi Yin Zhen, ofufuza kutentha kwa “compote” mu Shou Mei wosungidwa, ndi onse omwe ali okonzeka kupeza mu tiyi woyera osati kupepuka kokha, komanso mbiri yokhazikika ya malo.

Kupanga tiyi woyera wa Zhèróng, muli ngati mukukhudza chimake cha nkhungu ya pamapiri – yofewa, yokutira, koma yolimbikira modabwitsa mu chiyero chake. Ichi ndi chokumana nacho cha chete ndi kulingalira, kumene steep iliyonse imavumbulutsa mbali yatsopano: kuchokera ku maluwa a m’minda ya masika kufika ku udzu wouma wa m’dzinja, kuchokera ku mame a m’mawa kufika ku uchi wamadzulo. M’dziko limene zinthu zikufulumira, Zhèróng Báichá amakumbutsa za kufunika kwa kusachedwa – ponse pa kupanga, kumene tsamba limayozedwa mosamala ndi mphepo za mapiri, ndi pa kumwa tiyi, kumene nthawi imakhala mnzake wa kukoma.