Zhūjì Mǎ Jiàn Chá · new.thetea.app

Mǎ Jiàn Chá ndi tiyi wobiriŵira wachichepere koma wofunitsitsa kuchita bwino, wochokera ku tawuni ya Mǎjiàn zhèn (马剑镇) m’chigawo cha Zhūjì shì (诸暨市), m’chigawo cha Zhèjiāng. Adapangidwa m’zaka za m’ma 1990 ndi akatswiri a tiyi am’deralo, ndipo mwamsanga adapeza mbiri ngati tiyi wokhala ndi kalembedwe — masamba oongoka ngati kuthwa kwa lupanga, fungo la mchere wa makoshe (栗香) komanso chodabwitsa chooneka ngati “nkhalango ya pansi pa nyanja” (海底森林), pomwe mizu kapena mphukira zoyima molunjika zimaumba mawonekedwe ang’onoang’ono kumunsi kwa kapu yagalasi.

1. Kugawika ndi Chiyambi:

Mtundu: Tiyi wobiriŵira (绿茶, lǜchá) — wosasuntha wotchedwa wosafufumitsa. Mwaukadaulo, ndi mtundu wophatikiza wa “sānhōng sìchǎo” (三烘四炒, “kuwumitsa katatu, kuwotcha kanayi), womwe umaphatikiza hōngqīng (烘青, kuwumitsa ndi mpweya wotentha) ndi chǎoqīng (炒青, kuwotcha m’mbiya).
Gulu: Mitundu yobiriŵira ya ku China ya m’chigawo yeniyeni, yobiriŵira ya maonekedwe a singano kapena lupanga (针形/剑形, zhēn xíng / jiàn xíng).
Chiyambi: China, chigawo cha Zhèjiāng (浙江省), mzinda wa Shàoxīng shì (绍兴市), chigawo cha Zhūjì shì (诸暨市), tawuni ya Mǎjiàn zhèn (马剑镇). Dera lili pamalire a maboma a Zhūjì, Pǔjiāng (浦江), Fùyáng (富阳) ndi Tónglú (桐庐).
Ma kohodineti a malo: pafupifupi 29°35′ N, 119°52′ E.

2. Mbiri ndi Kufunika Kwachikhalidwe:

Mbiri: Mǎ Jiàn Chá ndi tiyi wobwera m’badwo watsopano, wopangidwa ndi alimi a tiyi a ku Zhūjì m’zaka za m’ma 1990 pa nthawi ya “kubwezeretsa kwa chidwi cha tiyi” m’chigawo cha Zhèjiāng, pomwe maboma ambiri anayamba kupanga mitundu yawo yodziŵika. Dera la Mǎjiàn, lomwe lili m’mapiri pamalire a maboma anayi, lakhala likudziŵika ndi mitengo ya tiyi yakutchire, koma mpaka kumapeto kwa zaka za zana la 20, ulimi wa tiyi wam’deralo unali wachilengedwe ndi wopangidwa mwaluso lamanja. Mu 1999, zitsanzo zidatumizidwa ku Center ya Quality Control ya Tiyi pansi pa Unduna wa Zaulimi wa China (农业部茶叶质量监督检验测试中心), yomwe inapereka mawu oti: “mtundu ndi wabwino, uli ndi kalembedwe ka tiyi wodziŵika bwino” (品质良好，具名茶风格). Chaka chomwecho, tiyi uja anavomerezedwa kudzera mu chikalata chazachigawo cha nchito yatsopano. Mu 2000, bungwe lofufuza za tiyi la Chinese Academy of Sciences (中国科学院茶叶研究所) linavomereza kuti ndi tiyi wa organic — chizindikiro chapamwamba kwambiri kwa chizindikiro chachichepere. Mu 2004, katunduyu anavomerezedwa kukhala wopanda ngozi m’dziko lonse (全国无公害产品产地) n’kupeza udindo wa “chinthu chobiriŵira” m’chigawo cha Zhèjiāng (浙江省绿色产品产地). Mu 2005, chizindikiro cha malonda cha “Yúnjiàn” (云剑, “Lupanga Lwamitambo”) chinapatsidwa udindo wa “Chizindikiro Chodziŵika” (著名商标). Kuyambira zaka za m’ma 2010, mzere wazakudya unakula: kuwonjezera pa “Mǎ Jiàn Chá” yoyambirira, panabwera “Lǜjiàn Chá” (绿剑茶, “Lupanga Lobiriŵira”), “Gōngfū Jiàn” (功夫剑, “Lupanga Lwantchito”), “Zhújiàn Chá” (竹剑茶, “Lupanga La Nsichi”). Mu 2023, Mǎ Jiàn Chá inakhala imodzi mwa omwe anapambana mphoto ya “Golide ya Tiyi Yodziŵika ya Chigawo cha Zhèjiāng” (浙江精品名茶金奖), ndikukhazikitsa malo ake pakati pa tiyi wabwino kwambiri wobiriŵira m’chigawocho.
Dzina: “Mǎjiàn” (马剑) ndi dzina la tawuni, tanthauzo lake “kavalo ndi lupanga”. Liwu lokha “jiàn” (剑, “lupanga”) linasanduka chisonyezo chachikulu cha mzere wonsewo: maonekedwe a masamba, okhala ngati lupanga, zitetezero zokhala ndi chilembo “jiàn” m’dzina, komanso ngakhale muyezo wa ubwino “Xīshī Shíjiǎn” (西施石笕), womwe umakumbutsa nthano ya Xīshī, mfumukazi yokongola yochokera ku Zhūjì.
Kufunika kwa chikhalidwe: Zhūjì ndi kwawo kwa Xīshī (西施, Xī Shī) wodziŵika, mmodzi mwa akazi anayi okongola kwambiri a ku China wakale, komanso likulu lapadziko lonse la malonda a ngale zamadzi abwino. Tiyi Mǎ Jiàn Chá, ndi mawonekedwe ake ochititsa chidwi ndi kusakaniza kwake kowonekera, amagwirizana ndi chikhalidwe cha kukongola cha Zhūjì, komwe kukongola kwa maonekedwe kumayamikiridwa chimodzimodzi ndi ubwino wa mkati. Derali lilinso m’madera a “tiyi wobiriŵira wa Zhūjì” — limodzi mwa magulu atatu ofunika a tiyi m’chigawochi, limodzi ndi “Shíjiǎn Chá” (石笕茶) ndi “Yuèzhōu Lóng Jǐng” (越州龙井).

3. Kufotokozera kwa Zomera ndi Zipangizo:

Mtundu / Cultivar: Mitundu yosakanikirana ya chigawo (本地群体种, běndì qúntǐ zhǒng) ya mtundu wa chitsamba, wa Camellia sinensis var. sinensis. Gulu lochuluka losiyanasiyana, lofalitsidwa ndi mbewu, lomwe linasinthidwa kugwirizana ndi mikhalidwe ya mapiri a Lóngmén Shān.
Kukolola: Kudulira kwa nthawi ya masika ndiko kofunika kwambiri. Kudula mphukira zokha zokhala ndi “mphukira yokhala ndi tsamba limodzi kumayambiriro kwa kutseguka” (一芽一叶初展). Kudulira kumachitidwa ndi manja okha, kuyambira 9:00 mpaka 16:00, nyengo yowuma. Mphukira zodwala, zofiirira ndiponso zowonongeka sizinadulidwe.
Muyeso wa kukolola (malinga ndi dongosolo la “Xīshī Shíjiǎn”): Gòngyá (贡芽, “mphukira yoperekeka kwa mfumu”) — ≥ 95% ya mphukira zokha; Yùyá (玉芽, “mphukira ya yade”) — mphukira yokhala ndi tsamba limodzi; Yúnyá (云芽, “mphukira ya mtambo”) ndi Xiùyá (秀芽, “mphukira yokongola”) — magiredi a tsiku ndi tsiku.
Zofunikira pa zipangizo: Mphukira ziyenera kukhala zofanana mu utali, ndi mphukira yolimba komanso ubweya wofanana wonyezimira wa siliva. Kuchuluka kwa ma amino acid m’chilimwe kumachitika chifukwa cha mikroklimate ya m’mapiri a chifunga komanso kusowa kwa feteleza wa mankhwala.

4. Teruwa ndi Makhalidwe a Kulima:

Malo ndi geology: Tawuni ya Mǎjiàn ili m’munsi mwa mapiri a Lóngmén Shānmài (龙门山脉, Lóngmén shānmài), chomwe chimapiri chake chachikulu, Sānjiè Jiān (三界尖), ndi choposa 1000 m. Mapiri amapanga chitetezo chachilengedwe, choteteza minda ya tiyi ku mphepo zozizira za kumpoto.
Msinkhu wa malo okulira: 600–1000 m — ndiye pakati pa malo ochulukitsa kwambiri, okhudzidwa ndi mkangano wa mitambo wa m’mapiri a Lóngmén Shānmài. Chitsanzo chodziŵika ndi munda wa tiyi wa Jiǔlíng Shān (九灵山).
Nthaka: Nthaka zofiira-zachikasu (红黄壤, hóng huáng rǎng), za asidi (pH 4.5–6.0), zokhala ndi kuchuluka kwa organic. Minda ya tiyi imathiridwa feteleza wachilengedwe wokha — manyowa a kompositi ndi zinyalala za nyama (农家肥); kugwiritsa ntchito feteleza wa mankhwala ndi mankhwala ophera tizirombo ndikoletsedwa. Dera limayang’aniridwa makamaka kwa madzi.
Klima: Nyengo ya mphepo yamkuntho ya subtropical yomwe imakhudzidwa ndi mapiri. Kutentha kwapakati pachaka ndi 16–20 °C. Chinyezi chachikulu ≥ 75%. Masiku a chifunga > 200 pachaka. Kusintha kwakukulu kwa kutentha pakati pa usana ndi usiku kumathandizira kudzikundikira kwa ma amino acid, ndipo kuunika kofalitsidwa (漫射光), kumene kumadutsa mu chifunga ndi masamba a mitengo, kumalimbikitsa kupangidwa kwa mankhwala onunkhira ndi L-theanine. M’nyengo ya masika, zigwa za m’mapiri zimadzaza ndi chifunga chobindikira, chomwe sichimachoka mpaka masana, — ndi momwemo mphukira zoyamba zachifundo, zokhala ndi kukoma kwambiri, zimapangidwira.
Ekoloji ndi madzi: Derali likuyang’aniridwa ndi lamulo la madzi, lokhala ndi malamulo okhwima a zachilengedwe. Minda ya tiyi imathiriridwa ndi madzi a m’mapiri oyenda kuchokera ku mapiri a Lóngmén. Mothandizana ndi minda ya tiyi, kuli nkhalango zosakanikirana — mitengo yamcherere, paini, nsichi, — zomwe zimapanga mikroklimate yabwino ndi chitetezo cha chilengedwe ku tizirombo. Kusayikapo feteleza wa mankhwala ndi mankhwala ophera tizirombo kuyambira pamene tiyi anayamba mu 1990s kwapangitsa Mǎ Jiàn Chá kukhala imodzi mwa zinthu zoyamba za “zobiriŵira” za tiyi ku Zhèjiāng.

5. Ukadaulo wa Kupanga:

Mǎ Jiàn Chá imapangidwa motsatira ukadaulo wapadera wa “kuwumitsa katatu, kuwotcha kanayi” (三烘四炒, sān hōng sì chǎo) — kuzungulira katatu kowumitsa ndi mpweya wotentha kumatsatana ndi kuzungulira kanayi kowotcha m’mbiya. Ndi kubwerezabwereza kwa machitidwe a kutentha — kuwotcha kwakukulu ndi kuwumitsa kofewa pang’ono — komwe kumachititsa fungo lapadera la mchere la makoshe popanda kuwawa kwakukulu kapena mawu a “kowotcha”. Kuphatikizana kwa ukadaulo wa makina ndi wamanja kumapatsa masamba mawonekedwe oongoka ngati lupanga. Panthawi yonseyi, zipangizo za nsenje ndi matabwa zimagwiritsidwa ntchito pofuna kupewa kukhudza chitsulo ndi oxidation yosafunikira. Chinyezi chomaliza cha chinthucho ndi ≤ 5%, zomwe zimatsimikizira kusungika kwa nthawi yayitali popanda kutaya mtundu wake.

Kukolola (采摘, cǎi zhāi): Kudulira ndi manja molingana ndi giredi.
Kufooketsa (摊晾, tān liàng): Kuyika masamba atsopano m’chenga chopyapyala pazitsulo za nsenje m’chipinda chozizira ndi chopumira mpweya. Kutaya chinyezi pang’ono ndikuyamba kupanga fungo.
Kukhazikitsa zobiriŵira — shāqīng (杀青, shā qīng): Kuwotcha koyamba pa kutentha kwakukulu. Kutseka ma enzymes a oxidation, kukhazikitsa mtundu wobiriŵira, kuteteza kusanduka kwa fungo.
Kukudubula (揉捻, róu niǎn): Kukonza mopepuka ndi makina kuti kuswe makoma a ma cell ndi kupatsa mawonekedwe oyamba.
Kuwumitsa koyamba (初烘, chū hōng): Kuzungulira koyamba kowumitsa ndi mpweya wotentha kuti chinyezi chitsike mwamsanga.
Kuwumitsanso (复烘, fù hōng): Kuzungulira kwachiwiri — kukhazikitsa chotulukapo chapakatikati.
Kuumba (整形, zhěng xíng): Gawo lofunika kwambiri — kuumba ndi makina ndi manja kuti tsamba lililonse likhale ndi mawonekedwe oongoka, opyapyala pang’ono, ngati “lupanga”.
Kuwumitsa komaliza (足干, zú gān): Kuwumitsa komaliza pa kutentha kolamulidwa mpaka chinyezi chakwana ≤ 5%.

6. Makhalidwe Organoleptiki:

Maonekedwe a masamba owuma: Masamba oongoka, opyapyala pang’ono, monga tupanga tating’ono (形如剑锋). Mtundu wake ndi wobiriŵira wachifundo ndi kuwala kwa siliva, ubweya woneka pang’ono umapanga kunyezimira (银翠交辉). Giredi ya “Lǜjiàn” (绿剑) imadziŵika ndi maonekedwe oongoka kwambiri, oyima ngati lupanga lobiriŵira.
Fungo la masamba owuma: Fungo la mchere wa makoshe (栗香) — ndiye fungo lalikulu; fungo latsopano loona “qīngxiāng” (清香) — la tiyi watsopano; kadontho kenakake ka “makala” (火香, huǒ xiāng) — pa zitsanzo zophikidwa mwakuya.
Fungo la madzi: Loyera ndi losalala (清纯), lokhala ndi fungo lolimba la mchere wa makoshe. Limawonetsedwa pang’onopang’ono — kuchokera ku mawu ofewa a udzu mpaka ku kukoma kotentha.
Kukoma: Kwatsopano ndi kofewa-kokoma (鲜醇甘美). Kukhudza kwa ma amino acid kumatsimikizira kukoma kwachilengedwe kowonekera. Kunyinyirika kochepa kumasungunuka mwamsanga (微涩速化), ndikusiya kukoma kwa nthawi yayitali. Kuwawa ndikochepa.
Mtundu wa madzi: Oyera, owonekera bwino, owala (清澈明亮) — kuchokera ku mtundu wobiriŵira wachifundo mpaka ku chikasu chowala, kutengera giredi.
Pansi pa tiyi (tsamba lophikidwa): Lofewa, lofanana, lobiriŵira lowala. Chofunika kwambiri ndikuti — akasungunula m’kapu yagalasi, mphukira zimamira pansi mwachindunji ndi nsonga pansi, n’kupanga zochitika za “nkhalango ya pansi pa nyanja” (海底森林, hǎidǐ sēnlín) — “kadidi kowonekera” ka tiyi uyu.

7. Kupangika kwa Mankhwala:

Ma polyphenols (茶多酚): Pafupifupi 16–20% — mulingo wamba wa tiyi wobiriŵira wamasamba ang’onoang’ono ochokera ku madera a mapiri a Zhèjiāng. Zomwe zili zazikulu ndi ma catechin (EGCG, EC, ECg), zomwe zimapereka kunyinyirika kochepa ndi mphamvu za antioxidant.
Ma amino acid (氨基酸): Kuchuluka koposa (pafupifupi 3.5–5%) chifukwa cha mikroklimate ya m’mapiri a chifunga ndi kuunika kofalitsidwa. L-theanine ndiye amino acid yaikulu, yomwe imapanga kukoma kwatsopano ndi kwachilengedwe.
Ma alkaloid: Kafeini — pafupifupi 3–4%, mulingo wamba wa mitundu ya masamba ang’onoang’ono ya Zhèjiāng. Theobromine ndi theophylline zili m’ndondomeko zazing’ono. Kafeini pamodzi ndi L-theanine kumapereka chisonkhezero chochepa chokondweretsa.
Zinthu zosungunuka m’madzi: Ndi zochuluka (≥ 36%), zomwe zimapatsa mphamvu ndi kukhazikika kwa madzi.
Mavithamini: Mavithamini C, gulu la B (B₁, B₂, niacin), folic acid — zonse zili m’mitundu yobiriŵira yosafufumitsa pang’ono.
Mchere: Potaziyamu, kalsiyumu, magnesiamu, manganese, nthaka, fluoride. Mawonekedwe a mchere amadalira nthaka zofiira-zachikasu za m’mapiri a Lóngmén.
Mafuta ofunikira: Methylpyrazines (mawu a mchere wa makoshe, amapangidwa pakuwotcha), linalool, geraniol (ma nuances a maluwa).

Chofunika cha kupangika: Chiyerekezo chabwino cha phenol ndi amino acid (酚氨比 < 8) chimatsimikizira kuti tiyi ndi “wobiriŵira” kwambiri — kutsogola kwa kukoma kwatsopano ndi kokoma.

8. Zothandiza za Umoyo:

Mphamvu ya antioxidant: Ma catechin (makamaka EGCG) amachitira bwino kumanga ma free radicals, ndikuthandizira kuchepetsa kukalamba kwa ma cell.
Chisonkhezero chotonizing: L-theanine yogwirizana ndi kafeini imapatsa mkhalidwe wa “ukhoza wodekha” — kumveka bwino m’maganizo popanda nkhawa.
Kuthandizira kagayidwe ka mafuta: Ma catechin amathandizira kugawanitsa mafuta ndi kubwezeretsa mulingo wa cholesterol.
Kotsitsimula ndi kozefera kutentha (清热解暑): Mwachikhalidwe, umayamikiridwa mu nyengo yotentha — umathandizira kayendetsedwe ka kutentha ndi kuthetsa ludzu.
Kuthandiza chakudya kugayikidwe: Ma polyphenols amalimbikitsa kutuluka kwa ma enzymes a chakudya, n’kufewetsa kugayidwa kwa chakudya chamafuta.
Kulimbitsa chitetezo cha mthupi: Kuphatikiza kwa mavithamini C, gulu la B ndi mchere (zinki, manganese) kumathandizira magwiridwe a chitetezo cha mthupi.
Mphamvu yoletsa mabakiteriya: Ma polyphenols amalepheretsa kukula kwa tizirombo toyambitsa matenda, ndikuthandizira umoyo wa m’kamwa.
Ntchito za ubongo: L-theanine imalimbikitsa kupanga ma alpha-waves a mu ubongo, n’kuwonjezera kukhazikika ndi chidwi chopumula.

9. Kusakaniza:

Kutentha kwa madzi: 80–85 °C. Kutentha koposa 85 °C kumawononga kukoma kwatsopano ndi kuyambitsa kuwawa.
Kuchuluka kwa tiyi: 3 g pa 150 ml (chiyerekezo 1:50).
Zipangizo: Kapu yagalasi (玻璃杯) — yabwino kwambiri kuwonera chochitika cha “nkhalango ya pansi pa nyanja”; gaiwan (盖碗) yamphamvu 100–120 ml.
Njira (kapu yagalasi):

Tenthetsani kapu ndi madzi owira, tsanulani.
Thirani madzi (80–85 °C) mpaka 7/10 ya kuchuluka kwake.
Gently ikani pansi 3 g wa tiyi.
Yang’anani: mphukira zimamira pang’onopang’ono ndi nsonga pansi, n’kuima mwachindunji pansi, — “nkhalango ya pansi pa nyanja” (海底森林) imapangika.
Musiyeni kwa mphindi 2–3.
Imwani mpaka 1/3, wonjezerani madzi otentha. Imalandira kuwonjezera madzi 3–4.

Njira (gaiwan, kalembedwe ka gongfu):

Tenthetsani gaiwan ndi chahai ndi madzi owira.
Ikani 5 g wa tiyi.
Kusefedwa koyamba: masekondi 20.
Kusefedwa kotsatira: kuwonjezera masekondi 10. Tiyi amalandira kusefedwa kokwanira 3–5.

Zofunikira: Osagwiritsa ntchito madzi owira kwambiri (> 85 °C) — amawononga kukoma kwatsopano ndi chlorophyll, n’kuchititsa kuti madzi achikasu ndi kuwawa kukulire. Osasakaniza ndi m’mimba mopanda kanthu — ma tannin angakwiyitse mucosal. Nthawi yabwino yomwerera tiyi ndi ola limodzi mutatha kudya. Mukamagwiritsa ntchito kapu yagalasi kuti muwone bwino kwambiri chochitika cha “nkhalango ya pansi pa nyanja”, muyenera kusankha kapu yaitali yopapatiza, osati mbale yayikulu.

10. Kusunga:

Kutentha: Firiji pa 0–5 °C — ndiyo njira yabwino yosungira kukoma kwatsopano ndi mtundu.
Chidebe: Mapaketi a vacuum osindikizidwa a zokutira zopyapyala zachitsulo kapena zitini zokhala ndi zivundikiro zolimba. Kuunika ndi mpweya ndi adani akulu.
Adani a tiyi: Kuunika, chinyezi, kutentha kwakukulu, fungo lina, mpweya.
Nthawi yokhala watsopano kwambiri: Miyezi 6–12. Mutatsegula phukusi, bwino kumwa mkati mwa masiku 7 kuti mukhale ndi fungo. Tiyi watsopano ndi bwino kuti akhale m’malo amdima ozizira kwa masiku angapo kuti “achotse moto” (褪火).

11. Mtengo ndi Zonamizira:

Gulu lamtengo: Giredi yapamwamba “Gòngyá” (贡芽) — kuyambira 2000 yuan / jīn (≈ 500 g) — mulingo wosonkhanitsidwa. “Yùyá” (玉芽) — 1000–1500 yuan / jīn. “Yúnyá” (云芽) — 500–800 yuan / jīn. “Xiùyá” (秀芽) — 300–500 yuan / jīn — giredi ya tsiku ndi tsiku yokhala ndi chiyerekezo chabwino cha mtengo/ubwino. Mtengo umadalira kuchuluka kwa ntchito yamanja, giredi ya zipangizo, ndi kuchepa kwa minda ya m’mapiri.
Momwe mungapewere zonamizira:
- Gulani kuchokera kwa opanga omwe amagwira ntchito pansi pa zizindikiro zolembetsedwa “Yúnjiàn” (云剑), “Lǜjiàn” (绿剑) kapena kudzera munjira zovomerezeka.
- Yang’anani maonekedwe: Mǎ Jiàn weniweni amakhala wongoka ngati lupanga laling’ono, wokhala ndi kuwala kwa siliva wobiriŵira. Zonamizira nthawi zambiri zimakhala zovuta komanso zosagwirizana.
- Yang’anani chochitika cha “nkhalango ya pansi pa nyanja”: akasungunula m’kapu yagalasi, mphukira ziyenera kumira pansi molunjika, osati kuyandama mosalongosoka.
- Yang’anani fungo: la mchere wa makoshe loyera, lopanda fungo la zakale kapena la “kowotcha” koopsa.
- Mtengo wochepa wosakaika ndi chizindikiro cha chinyengo, makamaka kwa magiredi “Gòngyá” ndi “Yùyá”.

12. Zochititsa Chidwi:

“Nkhalango ya pansi pa nyanja” (海底森林): Chochitika chowoneka, pamene mphukira zowongoka zimaimirira molunjika kumunsi kwa kapu yagalasi, n’kupanga “nkhalango” yaing’ono, — “kadidi kowonekera” ka Mǎ Jiàn Chá. Kuti mukwaniritse chochitikachi, ndikofunika kugwiritsa ntchito njira ya “kuwukira pamwamba” (先注水后投茶), kuwongolera bwinobwino kutentha kwa madzi ndi ubwino wa tiyi — mphukira zolongosoka, zathunthu zokha zomwe zimatha “kuima” molunjika.
Mtundu wa “Lupanga”: Dzina la tawuni (马剑, “kavalo ndi lupanga”) linasandulika kukhala lingaliro lamalonda lathunthu — mabungwe onse a mzerewu ali ndi chilembo “jiàn” (剑, “lupanga”): “Mǎ Jiàn”, “Lǜjiàn”, “Gōngfū Jiàn”, “Zhújiàn”. Izi mwina ndizo zokhazo mu ulimi wa tiyi wa ku China pomwe dzina la malo lakhala maziko a mtundu wonse wa zinthu.
Tiyi wochokera ku “Dziko la Xishī”: Zhūjì ndi wodziŵika ngati kwawo kwa Xīshī (西施) wodziŵika, ndipo muyeso wamba wa tiyi wam’deralo umatchedwa “Xīshī Shíjiǎn” (西施石笕) — polumikiza chikhalidwe cha tiyi ndi chimodzi mwa zizindikiro zodziŵika bwino za kukongola kwa China.
Organic kuyambira pachiyambi: Kuyambira 2000, Mǎ Jiàn Chá inavomerezedwa kukhala tiyi wa organic ndi Chinese Academy of Sciences — imodzi mwa mitundu yoyamba ya Zhèjiāng kupeza udindo umenewu. Dera la chitetezo cha madzi ndi kusagwiritsa ntchito feteleza wa mankhwala zimapangitsa tiyi uyu kukhala chitsanzo cha ulimi wa tiyi wachilengedwe.
Maboma atatu pamwamba pa phiri limodzi: Phiri la Sānjiè Jiān (三界尖, “Nsonga ya Malire Atatu”), komwe mitengo yabwino kwambiri ya tiyi imamera, ndi malo olumikizana a maboma atatu: Zhūjì, Pǔjiāng ndi Fùyáng. Dzina la phirili limatanthauzira momveka bwino malo ake.

13. Kufanizisa ndi Mitundu Ina ya Tiyi Wobiriŵira wa Ku Zhèjiāng Wa Maonekedwe a Lupanga/Singano:

Khalidwe	Mǎ Jiàn Chá (马剑茶)	Yuèxiāng Lóng Jǐng (越乡龙井)	Yàndàng Máo Fēng (雁荡毛峰)	Zhèjiāng Sōngzhēn (浙江松针)
Maonekedwe	Yofanana ndi lupanga (剑形), yowongoka	Yosanjikiza (扁形)	Yopindika pang’ono (卷曲形)	Yofanana ndi singano (松针形), yopyapyala
Dera	Zhūjì, Lóngmén Shān (600–1000 m)	Shèngzhōu (300–800 m)	Yuèqīng, Yàndàng Shān (100–1046 m)	Madera osiyanasiyana a Zhèjiāng
Fungo Lalikulu	La mchere wa makoshe (栗香)	La mchere wa makoshe (栗香)	La orchid (幽香)	La paini, latsopano
Chochitika Chowoneka	“Nkhalango ya pansi pa nyanja” (海底森林)	Kutseguka kwa masamba osanjikiza	Kumira kofewa kwa mphukira	“Masingano” oyandama
Ukadaulo	Sānhōng sìchǎo (三烘四炒)	Kuwotcha kwa manja kwa Lóngjǐng	Hōngchǎo jiéhé (烘炒结合)	Hōngqīng (烘青)
Gulu lamtengo	Wapakati-wapamwamba	Wapakati (mtengo wabwino kwambiri)	Wapakati-wapamwamba	Wotheka

Pomaliza

Mǎ Jiàn Chá ndi tiyi wa masewero oyenda: masewero ake aakulu samachitika pa lilime, koma mu kapu yagalasi, pamene “malupanga” ambiri a siliva wobiriŵira amamira pansi molunjika, n’kupanga “nkhalango ya pansi pa nyanja” yochititsa chidwi. Koma kuseri kwa maonekedwe ochititsa chidwi, kuli kuzama kwa mkati — kukoma kofewa kwa mchere wa makoshe, fungo loyera ndi kukoma kwakutali, zobadwa m’chifunga cha m’mapiri a Lóngmén ndi kudzipereka kokhwima kwa organic.

Ngakhale ndi wachichepere malinga ndi mbiri — zaka makumi atatu zokha — Mǎ Jiàn Chá wapeza kale mphoto za m’chigawo, chikalata chovomerezeka cha organic, ndi gulu lalikulu la ochirikiza lomwe likukula, omwe amayamikira osati kukoma kokha, komanso kukongola kwa zochitika za tiyi. Uwu ndi tiyi wa anthu amene amadziŵa kuti njira yopita ku ukadaulo siyenera kuyeza ndi zaka chikwi — nthawi zina malo oyenera, manja oyenera, ndi lingaliro loyenera ndizokwanira. Dziko la Xīshī likupitiriza kudabwitsa: pambuyo pa ngale ndi nyimbo, lapereka kwa dziko tiyi womwe umasintha kumwetsa kwamtendere m’mawa kukhala sewero laling’ono.