Chongqing Tuocha · new.thetea.app

Chongqing Tuocha ndi tiyi wolemekezeka woponderezedwa wokhala ngati “chisa” (沱, tuó), yemwe anayamba kupangidwa mu 1953 ku fakitale ya tiyi ya Chongqing (重庆茶厂, Chóngqìng Cháchǎng) — fakitale yaikulu yosindikiza tiyi ku China. Mu 1983, “Emei-brand” Chongqing Tuocha (峨眉牌重庆沱茶) inalandira mendulo ya golide pa chiwonetsero cha 22 cha International Quality Food Exhibition ku Rome — mendulo yoyamba ya golide yapadziko lonse ya tiyi waku China mu mbiri ya People’s Republic of China. Ngakhale mbiri yake idadutsa m’mikhalidwe yovuta, kukwera ndi kugwa, Chongqing Tuocha ikadali tiyi wodziwika kwambiri ku Southwestern China ndi chizindikiro cha chikhalidwe cha tiyi ku Chongqing.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi woponderezedwa (紧压茶, jǐnyā chá), wophatikizidwa mu gulu la tiyi wakuda (黑茶, Hēichá). Kutengera zopangira zoyambirira, ali m’malire a tiyi wobiriwira ndi wakuda: maziko ake ndi shaiqing (晒青, shàiqīng — wouma ndi dzuwa), hongqing (烘青, hōngqīng — wouma mu uvuni) ndi chaoqing (炒青, chǎoqīng — wowotcha mu wok) maocha, omwe poponderezedwa ndi kusungidwa amatenga makhalidwe a tiyi wakuda.
Gulu lochokera: Tiyi wakuda wa m’derali wa Southwestern China; mwambo wopondereza wamatauni.
Chiyambi: China, mzinda wa Chongqing (重庆, Chóngqìng). Malo opangira zinthu — madera 14 opangira tiyi ku Chongqing ndi kumwera kwa Sichuan (川南, Chuānnán). Fakitale inali m’dera la Tanzishi (弹子石, Dànzǐshí), chigawo cha Nan’an (南岸区, Nán’àn Qū).
Ma coordinates a geographical: pafupifupi 29.4–29.7° N, 106.4–106.7° E (mzinda wa Chongqing).
Mayina ena: Shancheng Tuocha (山城沱茶, Shānchéng Tuóchá — “Mountain City Tuocha,” dzina lotchuka la Chongqing); Emei-brand Tuocha (峨眉牌沱茶, Éméipái Tuóchá — chizindikiro cha fakitale).

2. Mbiri ndi Kufunika Kwachikhalidwe:

Mbiri: Mwambiri amati chiyambi chake ndi “mabotolo a tiyi” oponderezedwa a nthawi ya Southern Song (南宋, 1127–1279) — “Longfeng Chatuan” (龙凤茶团, “mapiko a chinjoka ndi phoenix”), koma mbiri yamakono ya Chongqing Tuocha inayamba mu 1951, pomwe gulu lankhondo la Liu-Deng (刘邓大军) linakhazikitsa Southwestern Tea Company (西南区茶叶公司) ku Chongqing, yomwe inasinthidwa mu August chaka chomwecho kukhala Chongqing Tea Factory. Fakitale iyi idakhala yoyamba yopanga tiyi kwambiri ku New China: ndalama zoposa 10 miliyoni yuan, antchito opitilira 2,000, ndi kupanga pachaka kopitilira matani 7,000.

Mu 1952, matani 4,000 a tiyi waku Chongqing adasinthanitsa ndi Soviet Union kuti apeze ndege zankhondo 136 — chochitika chosonyeza kufunika kwa tiyi kwa dziko lachinyamata. Kuyambira 1953, fakitale inayamba kupanga tuocha mochuluka. Mu ndondomeko ya chuma chokonzedwa, Chongqing Tea Factory inali ndi mwayi wopeza zipangizo zabwino kwambiri za Southwestern China, ndipo dongosolo la “tongou tongxiao” (统购统销 — kugula ndi kugawirana pakati) linatsimikizira kugulitsa. Izi zidapereka ulamuliro wa zaka 30 wa Chongqing Tuocha pamsika wa tiyi woponderezedwa ku Southwestern China yense.

M’zaka za m’ma 1960 ndi 1970, misewu ya Chongqing inali yodzaza ndi anthu akung’amba ndi kuthira tuocha; malonda ankaonekera pa sitima zapamtsinje ndi sitima; tiyi ankaperekedwa popita kukachezera achibale. Kuyambira 1980, kutumiza kunja kunayamba ku Japan, Italy, Hong Kong ndi mayiko ena opitilira 10. Chochitika chachikulu — 1983: “峨眉牌重庆沱茶” inalandira mendulo ya golide pa chiwonetsero cha 22 cha International Quality Food Exhibition ku Rome. Mu 1985 — mendulo ya siliva ya mtundu wapamwamba wa dziko (国家优质产品银质奖).

Komabe, kusintha kupita ku chuma chamsika kudakhala koopsa: kulekeza kugawa pakati, mpikisano ndi Xiaguan Tuocha (下关沱茶) waku Yunnan, mizere yopangira yakale, ndi katundu wochuluka wa antchito zidayambitsa kugwa. Pofika kumapeto kwa zaka za m’ma 1990, malonda a pachaka a “Shancheng” Tuocha anatsika pansi pa matani 100, pamene Xiaguan adagulitsa ku Chongqing matani opitilira 2,000. Mu 2001, fakitale inatsekedwa. Mu 2004, antchito akale adayambitsa kampani ya “Chongqing Yifeng” (重庆益丰茶叶有限公司), kutsitsimutsa chizindikiro cha “Shancheng” (山城) ndi mapangidwe atsopano, ophatikiza zinthu zikhalidwe zaku Chongqing — msewu wamakwerero wodutsa Yangtze, People’s Great Hall ndi zizindikiro zina za mzinda.
Dzina:
- “Chongqing” (重庆, Zhòngqìng): “Chimwemwe Chobwereza” — dzina la mbiriyakale la mzinda waukulu kwambiri ku Southwestern China.
- “Tuo” (沱, tuó): chilembo chosonyeza mawonekedwe oponderezedwa — “chisa,” “kapu.” Chiyambi cha mawonekedwe awa chimagwirizanitsidwa ndi kuthandiza pa kuyenda: chokhazikika, chosagonjetsedwa ndi chinyezi, chosavuta kugawa m’magawo.
Kufunika kwachikhalidwe: Chongqing Tuocha ndi chimodzi mwa zizindikiro zazikulu za chikhalidwe cha tiyi ku Chongqing komanso chikumbukiro cha mbadwo wonse. Kwa anthu azaka zopitilira 40, ndi “kukoma kwa ubwana,” chinthu chokumbukira nthawi yakale. Mendulo ya golide ya 1983 idakhala chonyada cha dziko — kuzindikiridwa koyamba kwapadziko lonse kwa tiyi waku China pambuyo pa 1949. M’zaka za m’ma 60-70, tuocha anali chinthu chofunikira m’malo omwera tiyi (茶馆, cháguǎn) ku Chongqing — malo ochezera anthu ammudzi, omwe ankamwa tiyi, kusewera mahjong ndi kukambirana nkhani.

3. Kufotokoza za Zomera ndi Zopangira:

Mtundu / Cultivar: Zopangira zosakanizika kuchokera m’madera ambiri. M’mbuyomu, mitundu yapakati ndi yaying’ono yam’mderalo (Camellia sinensis var. sinensis) yochokera ku Chongqing ndi kumwera kwa Sichuan idagwiritsidwa ntchito. Popanga masiku ano, zina mwazinthu zikutanthauzanso mitundu yayikulu — Yunnan Dabai Cha (云南大白茶) ndi Fuding Dabai Cha (福鼎大白茶), zomwe zasinthidwa kuti zigwirizane ndi dera.
Kuthyola: Makamaka masika ndi koyambirira kwa chilimwe. Kwa tuocha, zopangira zofewa komanso zakuluka zololedwa — kutengera mzere (Special — 特级, Standard — 重庆沱茶, Mass — 山城沱茶).
Mulingo wothyna: Mulingo wapakati-pamwamba: kuchokera pa 1 bud + 2 masamba mpaka 1 bud + 3–4 masamba. Zopangirazo zimadutsa m’magulu atatu malinga ndi mtundu wakuyanika: shaiqing (晒青, padzuwa), hongqing (烘青, muvuni) ndi chaoqing (炒青, mu wok).
Zofunikira za zopangira: Tiyi wamoyo wapakati ndi wapamwamba amasankhidwa. Kuyeretsa n’kofunika — popanda fungo lachilendo, popanda tsinde zolimba.

4. Malo ndi Mkhalidwe wa Kulima:

Malo ndi geography: Chongqing ili pamphambano ya chigwa cha Sichuan ndi mapiri a kum’mawa kwa Guizhou. Malo ndi mapiri, ndi kusiyana kwa msinkhu kuchokera ku 200 mpaka 1000 m. Mzindawu umadutsa mitsinje — Yangtze (长江, Cháng Jiāng) ndi Jialing (嘉陵江, Jiālíng Jiāng) ndi mitsinje yambiri, zomwe zimapanga kanyengo kakang’ono ka “mtsinje” wothirira kwambiri ndi chifunga pafupipafupi.
Msinkhu wa kulima: Madera opangira zinthu — makamaka 300–800 m; minda ya m’mapiri ya kum’mawa ndi kumwera chakum’mawa kwa mzindawu — mpaka 1000 m.
Kanyengo: Katundu wotentha wonyowa (亚热带湿润气候), ndi nthawi yayitali yopanda chisanu (masiku 280–350), kutentha kwapachaka kwa 16–18°C ndi mvula yambiri (1000–1400 mm). Chongqing ndi imodzi mwa “mavitulo atatu” a China (三大火炉): chilimwe chotentha ndi chinyezi chimachititsa kufuna kwakukulu kwa tiyi olimbikitsa ndi “otsitsimula.”
Dothi: Dothi lachikasu-lofiira la asidi (红黄壤, hónghuáng rǎng), pH 4.5–6.0. Lomwe limapezeka m’madera otentha kumwera chakumadzulo, loyenera kwa tiyi.
Chilengedwe: Kupanga masiku ano kukukumana ndi vuto la mtundu wa zopangira zam’deralo — kuchuluka kwa polyphenols ndi caffeine mu mitundu yaying’ono kumakhala kochepa kusiyana ndi tiyi wamitundu ikuluikulu yaku Yunnan, zomwe zimalimbikitsa ena mwa opanga kugula zopangira kuchokera ku Yunnan.

5. Njira Yopangira:

Njira ya Chongqing Tuocha imaphatikiza njira zachikhalidwe zoponderezera za kumwera chakumadzulo kwa China ndi njira yamakampani yopanga tiyi. Njirayi imayang’ana pakupanga chisakanizo chosasinthika kuchokera kuzinthu zosiyanasiyana ndikuumba “chisa” chodziwika.

Kukonzekera zopangira — kusakaniza (搭配, dāpèi): Gawo lofunika kwambiri lomwe limatsimikizira kalembedwe ndi kukhazikika kwa gulu. Tiyi wamoyo wamitundu itatu (晒青, 烘青, 炒青) kuchokera m’madera osiyanasiyana amasakaniza m’miyeso inayake. Mtundu uliwonse umapereka gawo lake: shaiqing — kuya ndi kuthekera kosungidwa, hongqing — fungo, chaoqing — kuwala kwa kukoma.
Kusankha ndi kuyeseza (筛分, shāifēn; 整形, zhěngxíng): Chisakanizo chimasefa kudzera mu mphaso zingapo kuti asiyanitse magawo. Masamba akulu amapita pakati pa chipondocho, ang’ono ndi achifundo amapita pamtunda (“kuwaza,” 撒面, sǎmiàn).
Kuphatikiza kwakukulu (大拼堆, dà pīnduī): Kuphatikiza ndi kusakaniza magulu akulu kuti akwaniritse kukhazikika kwa kukoma ndi fungo.
Kuyeza (称料, chēngliào): Kuyeza molondola magawo — miyeso yofunikira: 50 g, 100 g, 150 g.
Kutentha ndi nthunzi (蒸制, zhēngzhì): Kutentha ndi nthunzi kumafewetsa masamba, kuwapangitsa kukhala osavuta kuumbidwa. Kutentha kwa nthunzi — pafupifupi 100°C, nthawi — yokwanira kunyowetsa osaphika.
Kuumba ndi kupondereza (揉袋压形, róu dài yāxíng): Tiyi wofewedwa amaikidwa m’thumba lansalu ndi kuponderezedwa kukhala mawonekedwe a “chisa” — pamwamba ndi semispherical, pansi ndi bowo. Kupondereza kumatha kukhala kwa manja (chikhalidwe) kapena makina (makono).
Kuyanika ndi kukhazikika (干燥, gānzào): Tuocha woponderezedwa amayanika pa kutentha koyendetsedwa mpaka chinyezi chokhazikika.
Kulongedza: Kukutidwa kwapadera mu pepala, kenako — mu machubu, mabokosi a mawonekedwe asanu ndi limodzi kapena a mawonekedwe apadera.

Chinthu chachikulu: Mosiyana ndi shu puer tuocha waku Yunnan, Chongqing Tuocha sanadutsepo gawo la kuwola konyowa (渥堆). Post-fermentation imangochitika mwachilengedwe, pakasungidwe — mofanana ndi sheng puer, koma kuchokera kuzinthu zina ndi m’malo ena. Izi zimatsimikizira kuti amakhala “wouma” ndi “wamitengo” kwambiri kusiyana ndi anzake aku Yunnan.

6. Makhalidwe a Kumva:

Maonekedwe a masamba owuma: “Chisa” choponderezedwa (碗臼状, wǎnjiù zhuàng) — pamwamba pa semispherical, pansi pa konkav. Pamwamba pake ndi posalala, pothina. Mtundu — wakuda-bulauni ndi kuwala kwa mafuta (乌黑油润, wūhēi yóurùn). Zitsanzo zabwino zili ndi “kuwaza” kofanana kwa masamba ofewa.
Fungo la masamba owuma: Loyera, lokhala ndi fungo la nkhuni zowuma, mtedza ndi zokometsera pang’ono. Kwa zakale — fungo la “chenxiang” (陈香) lodziwika.
Fungo la chakumwa: Chodzaza, “fuyu” (馥郁, fùyù — “fungo lolemera”), lokhala ndi fungo lalikulu lakale. Ndi fungo la chestnut, zipatso zowuma, makungwa a mtengo. Kwa tiyi wachinyamata — maziko a “wobiriwira,” wamasamba.
Kukoma: �醇厚 (chunhou, 醇厚 — “wothina ndi wofewa”), wokoma mwachilengedwe (甘和, gānhé). Kuphika kwake kumakhala kochepa, kusintha mwachangu kukhala kutsekemera kobwerera. Thupi lapakati-lodzaza. Amapirira kuthira mobwerezabwereza.
Mtundu wa chakumwa: Wowoneka bwino, chikasu cha amber (澄黄明亮, chénghuáng míngliàng). Pakasungidwe — umakula mpaka kufiyira kwa amber.
Pansi pa tiyi (masamba othilidwa): Ofewa ndi ofanana (较嫩匀, jiào nèn yún), wobiriwira wakuda, amatambasuka bwino pakupitiriza kuthira.

7. Zomwe Zili M’kati:

Polyphenols: Kuchuluka kumasiyana malinga ndi mtundu wa zopangira. Mitundu yaying’ono yam’deralo imakhala ndi polyphenols yochepa kusiyana ndi tiyi wamitundu ikuluikulu ya Yunnan, zomwe zimapangitsa chakumwa kukhala chofewa komanso chosaphika. Pakasungidwe, polyphenols amasanduka thearubigins ndi theabrownins.
Amino acids: L-theanine ndi magulu a ma amino acids aulere — mulingo wokhazikika wa tiyi woponderezedwa wosakanizidwa. Zimathandizira kufewetsa ndi “kutsekemera” kwa kukoma.
Alkaloids: Caffeine (咖啡碱) — mulingo wapakati; theobromine (可可碱) — pang’ono.
Polysaccharides: Tea polysaccharides — chigawo chofunika, makamaka mu zopangira zakuluka, chomwe chimatsimikizira gawo lina la bioactivity pakasungidwe.
Mavitamini: Vitamini C (pang’ono), mavitamini a gulu la B, vitamini E.
Mamineralo: Potaziyamu, magnesium, fluoride, zinki, manganese — amatsimikiziridwa ndi kapangidwe ka nthaka ya madera opangira.
Chinthu chapadera cha zomwe zili: Kuphatikiza kwa mitundu itatu ya zopangira (shaiqing, hongqing, chaoqing) kumapanga fungo lovuta kwambiri kuposa tuocha wopangidwa kuchokera kuzinthu zofanana: shaiqing imabweretsa fungo la “padzuwa” ndi kuthekera kosungidwa, hongqing — mawu amaluwa ndi uchi, chaoqing — mawu a “kukazinga” a chestnut.

8. Ubwino Wathanzi:

Mphamvu yolimbikitsa (提神益脑, tíshén yìnǎo): Caffeine pamodzi ndi L-theanine amapereka mphamvu popanda kukwiya kwadzidzidzi — kukhazikika kofewa, kwanthawi yayitali.
Kuthandiza chigayo (去腻消食, qùnì xiāoshí): Mwachikhalidwe, tuocha amamwa pambuyo pa chakudya chambiri — makamaka pambuyo pa chongqing huoguo (火锅, huǒguō) ndi zakudya zina zamafuta, zokometsera za kumwera chakumadzulo.
Kuteteza ku zowononga: Polyphenols ndi zinthu zomwe zimasanduka pakasungidwe zimakhala ndi ntchito yoteteza ku zowononga.
Mphamvu pa lipid metabolism: Kafukufuku wina akugwirizanitsa kumwa pafupipafupi tiyi wakuda woponderezedwa ndi zizindikiro zabwino za cholesterol.
Mphamvu yofunda: Tuocha wakale — “wotentha” (温, wēn) mwachikhalidwe, amayenera nyengo yozizira ndi kumwa tiyi m’nyengo yozizira.
Kuthana ndi ludzu (生津止渴, shēngjīn zhǐkě): Ndi chodabwitsa, tiyi wotentha amathetsa ludzu mu chilimwe chotentha ndi chinyezi cha Chongqing.
Mphamvu ya mkodzo ndi yotsitsimula (醒酒利尿, xǐngjiǔ lìniào): Mwamwambo, tuocha adalimbikitsidwa pambuyo pa maphwando ndi mowa.
Zoletsa ndi malire: Kuzindikira kwa caffeine, kuwukira kwa gastritis/zilonda, kumwa mankhwala (dikirani maola 1-2); mimba — kumwira modekha.

9. Kuthira:

Kutentha kwa madzi: 95–100°C (madzi otentha kwambiri).
Kuchuluka kwa tiyi: 4–6 g pa 100–120 ml (gongfu/kuthira); 2–3 g pa 250 ml (kuthira nthawi yayitali); 5–7 g pa 600 ml (kutentha).
Ziwiya: Mphika wadongo wa Yixing (宜兴紫砂壶) — ndi wabwino kwambiri kuti amasule kuya kwa tiyi woponderezedwa; gaiwan (盖碗); kutentha — mphika wagalasi kapena wadongo.
Njira:
1. Kuthyola tuocha: gwiritsani ntchito chida chokokera tiyi (茶锥, cháchuī) kapena mpeni wa tiyi (茶刀, chádāo). Lowetsani chida kuchokera kunja kwa “chisa” mozungulira pang’ono, kuthyola mosamala magawo. Pewani kukakamiza kwambiri — kumaphwanya masamba.
2. Tenthetsani ziwiya ndi madzi otentha.
3. Ikani tiyi.
4. Kutsuka (洗茶): thirani madzi otentha kwa masekondi 5-10, tsanulani. Kwa tuocha woponderezedwa kwambiri, kutsuka kawiri kumaloledwa kuti “adzutse” masamba.
5. Othira oyamba: masekondi 10-15. Tuocha amatsegula pang’onopang’ono — kuthira koyamba kungakhale kopepuka, izi ndi zachilendo.
6. Kuthira kotsatira: onjezerani nthawi ndi masekondi 5-10. Chongqing Tuocha wabwino amatha kuthira 8-12.
7. Kutentha (煮茶, zhǔchá): ndi koyenera kwa zitsanzo zakale komanso m’nyengo yozizira. 5-7 g pa 600 ml, yambitsani kuwira ndi kulola kuti muzungulira kwa mphindi 1-2 — chakumwa chimakhala chozungulira, chofewa ngati velvet.
8. Njira ya m’derali: ku Southwestern China, amathira tiyi mu miphika yaing’ono yadongo (小瓦罐, xiǎo wǎguàn), yomwe imatenthedwa pafupi ndi moto — izi zimatulutsa fungo mowala kwambiri.

10. Kusunga:

Kuteteza ku mafungo ena: Tiyi woponderezedwa amatenga mosavuta mafungo ena — sungani kutali ndi khitchini, zokometsera, mankhwala apakhomo.
Kutentha: 15–25°C, popanda kusintha kwadzidzidzi. Kuwala kwadzuwa kwachindunji sikuloledwa.
Chinyezi: 50–70%. Ngati kuli kouma kwambiri — kusunga kumachedwa; ngati kuli konyowa kwambiri — ngozi ya nkhungu.
Chidebe: Pepala lokutira + bokosi la katonikala. Kulongedza “kopuma” kumakhala koyenera kusunga kwanthawi yayitali. Chosindikiza — kungosunga kwakanthawi kwa magulu okhazikika.
Kusunga kwanthawi: Chongqing Tuocha amasintha bwino akasungidwa: “duiwei” (堆味) wa tiyi wachinyamata amachoka, “chenxiang” yoyera imaonekera, kukoma kumakhala kozungulira. Kuyesa kamodzi pa miyezi 6-12 kumalola kuwona kusintha.
Nthawi yokhala: Mwamwambo — miyezi 36; m’mikhalidwe yoyenera — nthawi yayitali kwambiri, ndikusintha kwa mtundu.

11. Mtengo ndi Zonyenga:

Gawo la mtengo: M’mbuyomu, Chongqing Tuocha adadziwika ngati “tiyi wa anthu wamba” — wotsika mtengo, wa tsiku ndi tsiku, wapamwamba pa chiyero cha mtengo ndi mtengo. Zitsanzo zamakono — zili m’gawo lapakati; tuocha zakale za m’ma 1980-90 — ndizosowa m’gulu la osungira zinthu zakale ndi mtengo woyenera.
Magulu: Mizere itatu ya mbiri: Special Chongqing Tuocha (特级重庆沱茶, tèjí) — yopangidwa kuchokera kuzinthu zabwino kwambiri; Chongqing Tuocha (重庆沱茶) — yofanana; Shancheng Tuocha (山城沱茶, Shānchéng) — yambiri.
Zinthu zokhudza mtengo: Mtundu wa zopangira (zam’deralo vs. Yunnan), chaka chopangira, mikhalidwe yosungira, udindo wa mbiri ya fakitale.
Momwe mungapewere zonyenga:
- Yang’anani wopanga: chizindikiro cha mbiri — “重庆益丰” (Chongqing Yifeng), chizindikiro chamsika — “山城” (Shancheng). Zitsanzo zakale — “峨眉牌” (Emei-pai).
- Onani mawonekedwe: tuocha wabwino — wothina, wosalala, wopanda ming’alu ndi kugwa. “Kuwaza” — kofanana, kuchokera ku masamba ofewa.
- Chakumwa chiyenera kukhala chowoneka bwino komanso chowala, popanda matope. Mafungo ena — utsi, mankhwala, kununkha — ndi zizindikiro za chinthu cholakwika kapena chonyenga.
- Fananizani mizere yeniyeni: pansi pa mawonekedwe a “tuo,” tiyi amphamvu osiyana amatha kupangidwa — kuchokera ku wamba mpaka osungira.
- Mtengo wotsika mozizwitsa wa Chongqing Tuocha “yakale” — chifukwa chokhala tcheru.

12. Zinthu Zosangalatsa:

Mu 1952, China idasinthanitsa matani 4,000 a tiyi waku Chongqing ndi ndege zankhondo 136 za Soviet — imodzi mwa “mitengo ya tiyi” yachilendo kwambiri m’mbiri, kusonyeza kufunika kwa tiyi kwa PRC yachinyamata.
Mendulo ya golide ya 1983 ku Rome idakhala mphoto yoyamba yapadziko lonse ya tiyi waku China pambuyo pa kukhazikitsidwa kwa New China ndi kukweza “峨眉牌” ku ulemerero wa dziko.
M’zaka za m’ma 1960-70, phokoso lodziwika la kuthyola tuocha — kulira kouma pomenya ndi mpeni — linali “nyimbo” ya nyumba za tiyi ndi misewu ya Chongqing.
Mawonekedwe a “chisa” ali ndi phindu lothandiza kusiyana ndi njerwa ndi pancake: ndi wocheperako posungira, wosagonjetsedwa ndi chinyezi paulendo, ndi wosavuta kugawa m’magawo popanda zida zapadera.
Potentha tuocha mu mphika waing’ono wadongo pafupi ndi moto, chakumwa chimakhala ndi kuzungulira kwapadera — njira iyi ndi yotchuka pakati pa okonda tiyi akale aku Chongqing ndipo amawonedwa ngati yabwino kwambiri kumwa tiyi m’nyengo yozizira.

13. Kufananiza ndi Tiyi Wina Wakuda:

Ndi Xiaguan Tuocha (下关沱茶, Xiàguān Tuóchá): Wopikisana naye wamkulu komanso “wolowa m’malo” wa gawo la msika. Onsewa ndi “zisa,” koma Xiaguan amagwiritsa ntchito zopangira zazikulu za Yunnan (daye zhong, 大叶种), zomwe zimapatsa fungo la “pansi,” lodzaza ndi thupi. Chongqing Tuocha wochokera kuzinthu zazing’ono za m’deralo — ndi wouma, wamitengo, wopepuka pathupi.
Ndi Shu Puer Tuocha (熟普洱沱茶): Puer tuocha amadutsa mu kuwola konyowa (渥堆) ndipo ali ndi fungo la “pansi-mitengo” la puer wokulitsidwa. Chongqing Tuocha sanadutsepo m’mbuyomu — post-fermentation yake ndi yachilengedwe, zomwe zimapereka mkhalidwe “woyera” komanso “wouma.”
Ndi njerwa za Hunan (湖南砖茶): Njerwa zimakhala zotsegulira mofanana, zosavuta kusungidwa kwanthawi yayitali, koma sizili zazing’ono. Tuocha amapambana pakunyamula ndi kuthandiza kugawa m’magawo.
Ndi Sichuan Kangzhuan (四川康砖, Sìchuān Kāngzhuān): Kangzhuan ndi tiyi wa kumalire a Tibet, wochuluka pazopangira komanso wokhwima kukoma. Chongqing Tuocha ndi tiyi wamatauni wopangidwa kuchokera kuzinthu zabwino, wokhazikika pa “kumwa koyera.”

Pamapeto:

Chongqing Tuocha si tiyi chabe, koma nthano ya chikhalidwe cha Southwestern China. Kwa zaka makumi asanu ndi awiri, wadutsa kuchokera ku katundu wofunika kwambiri wotumizidwa kunja, wosinthidwa ndi ndege zankhondo, kukhala wopambana golide ku Rome, kuchokera ku wokondedwa wa anthu onse m’misewu ya “Mountain City” kukhala chinthu chokumbukira nthawi yakale ndipo, potsiriza, kukhala chizindikiro chotsitsimutsidwa ndi nkhope yatsopano. Chakumwa chake chothina, chotsekemera, cha “mitengo” ndicho kukoma kwa Chongqing yomwe: yokhazikika, yopanda chisokonezo, yotenthetsa mkati. Kwa iwo omwe akufuna kumvetsa moyo wa tiyi wa Southwestern kupitilira Yunnan puer, Chongqing Tuocha ndi chimodzi mwazinthu zabwino kwambiri zopezeka.