Ziyang Hei Cha

Ziyang Hei Cha ndi tii wakuda wochokera ku chigawo cha Ziyang kum’mwera kwa chigawo cha Shaanxi, womwe umamela pa dothi lakale la seleniamu la mapiri a Qinba. Kuphatikiza kwa njira yapadera ya Fu Zhuan ya “kukulitsa maluwa agolide” ndi kuchuluka kwachilengedwe kwa seleniamu mu zinthu zopangira kumapangitsa tiyi uyu kukhala “chuma chagolide cha mapiri a Qinba” (秦巴山区的金花瑰宝).

1. Classification and Origin:

• Mtundu: Tii wakuchita kufufumitsa pambuyo pa phala (post‑fermented), womwe uli mgulu la Hei Cha (黑茶, Hēichá — ‘tii wakuda’). Amadutsa mu kukumba ndi kusunga mchinyezi (渥堆, wò duī) kenako kukulitsa ‘maluwa agolide’ (发花, fāhuā) — fungus ya Eurotium cristatum (冠突散囊菌, guàntū sǎnnáng jūn).
• Gulu: Tii wakuda wa chigawo cha Shaanxi. Chinthu chokhala ndi chizindikiro cha malo (地理标志保护产品, kuyambira 2016). Mu 2024 adalowetsedwa pa mndandanda wa kuvomerezana kwa malo a malo pakati pa China ndi EU.
• Komwe amachokera: China, chigawo cha Shaanxi (陕西, Shǎnxī), boma la Ankang (安康, Ānkāng), chigawo cha Ziyang (紫阳县, Zǐyáng Xiàn). Chigawochi chili kumpoto kwa mapiri a Daba (大巴山) m’mapiri a Qinba (秦巴山区) — amodzi mwa madera akale kwambiri olima tii ku China.
• Ma coordinates: Pafupifupi 32°08′–32°49′ N, 108°33′–110°12′ E.

2. History and Cultural Importance:

• Mbiri: Kulima tii ku Ziyang kwakhala kukuchitika kwa zaka zoposa zikwi ziwiri. Zofukula zakale zimasonyeza kuti nthawi ya Mzera wa Han (汉, Hàn) anthu amalimidwa mitengo ya tii m’mapiri a Qinba. Komabe, kupanga tii wakuda monga momwe tili lero kunayamba mochedwa.

  Mu nthawi ya Ming ndi Qing (明清时期) Ziyang inali malo ofunika pa njira ya “malonda a tii ndi akavalo” (茶马古道, chámǎ gǔdào). Tii wa ku Ziyang ankatumiza ndi magulu a akavalo kupita kumpoto chakumadzulo — ku Gansu, Ningxia, Qinghai — kuti asinthe ndi akavalo ndi ziweto. Kuti zinthu zikhalebe mbee pamaulendo a masabata angapo kudutsa mapiri, alimi a tii anayamba kuyika masamba a chilimwe ndi masika m’mitulu ya chinyezi (渥堆), kenako nkuwapondereza m’njerwa — motero kunayamba njira yoyamba ya tii wakuda wa ku Ziyang.

  Njira yamakono inakhazikitsidwa m’zaka za m’ma 1980, pamene kampani ya tii ya Ziyang inatenga njira ya Fu Zhuan ya ku Hunan ndikuyisintha kuti igwirizane ndi zinthu zokhala ndi seleniamu wambiri. Njira yawoyawo ya “kufufumitsa mwa magawo” (梯次发酵法, tīcì fājiào fǎ) inapangidwa, yomwe imagwirizanitsa kukumba kwa nthawi yaitali ndi kukula kwabwino kwa ‘maluwa agolide’. Mu 2008 njira ya “Ziyang Fu Zhuan” inasankhidwa ndi kuyamba kupanga mwa nzeru.

  Kuyambira 2016, atalandira chitetezo cha malo, mafakitale akukula mofulumira. Pofika 2023, kupanga tii wakuda kunali pafupifupi 8% ya tii yense ya chigawocho, ndipo ndalama zonse zoposa 1 biliyoni yuan.

• Dzina:

  • “Ziyang” (紫阳) ndi dzina la chigawo. Chizindikiro 紫 (zǐ) chimatanthauza ‘wambiri’, 阳 (yáng) — ‘dzuwa, chigawo chakum’mwera’. Dzinali limagwirizanitsidwa ndi wachipembedzo cha Daoist Zhang Boduan (张伯端), yemwe ankadziwika ndi dzina loti “Ziyang Zhenren” (紫阳真人 — ‘Munthu Weniweni wa Dzuwa Wambiri’), ndipo kachisi wake unali m’mapiri ameneŵa.
  • “Hei Cha” (黑茶) — ‘tii wakuda’, dzina la gulu malinga ndi gulu la mitundu isanu ndi iwiri ya tii waku China.

• Cultural importance: Ziyang Hei Cha ndi mbali ya chikhalidwe chakale cha tii cha kum’mwera kwa Shaanxi — dera lomwe akatswiri a mbiri ya tii amati ndi limodzi mwa madera oyambira kulima tii pamodzi ndi Yunnan ndi Sichuan. Chigawo cha Ziyang chimadziwika makamaka ndi “tii wa seleniamu” (富硒茶, fù xī chá): chifukwa cha miyala yake (miyala yakale ya Paleozoic yodzaza ndi seleniamu), tii wonse wa kuderali ali ndi kuchuluka kwa seleniamu wowa organic wosavuta kugwiritsidwa ntchito. Tii wakuda wa ku Ziyang umaphatikiza zinthu ziwiri — mwambo wakale wa kufufumitsa pambuyo pa phala ndi ‘maluwa agolide’ ndi kuwonjezeredwa kwachilengedwe kwa seleniamu, zomwe zimapangitsa kuti ukhale chakudya chothandiza cha m’bado watsopano.

3. Botanical Description and Raw Material:

• Mitundu / Cultivars: Maziko ake ndi mitundu iwiri ya komweko:

  • Ziyang zhulin qunti zhong (紫阳槠叶群体种, Zǐyáng zhūyè qúntǐ zhǒng) — mtundu womwe umabzalidwa ndi njere (有性繁殖, yǒuxìng fánzhí). Mu 1965 idavomerezedwa ndi Unduna wa zaulimi wa China ngati imodzi mwa mitundu 21 yapamwamba ya tii. Ndi Camellia sinensis var. sinensis, wa masamba apakatikati. Zofunika: amatha kukhala ndi masamba ofewa kwa nthawi yaitali (持嫩性强); ma polyphenols a tii pafupifupi 30.35%. Amagwiritsidwa bwino popanga tii wakuda chifukwa cha ma cell ake olimba ndi kuchuluka kwa pectin.
  • Ziyang daye pao (紫阳大叶泡, Zǐyáng dàyè pào) — mtundu wokhala ndi masamba akuluakulu a komweko. Amagwiritsidwa ngati chowonjezera popanga tii wakuda onunkhira kwambiri.

  Mitundu yonse iwiri imamera pa dothi lokhala ndi seleniamu wambiri, zomwe zimapatsa mbiri ya minerals.

• Kututa: Tii Hei Cha amagwiritsa masamba a m’chilimwe ndi masika (May–October), pamene masamba akhwima ndi kudzaza polysaccharides ndi minerals.

• Muyezo wa kututa: Nsonga zakula zokhala ndi masamba 2–4, kuphatikiza tsinde. Kwa mtundu wa Fu Zhuan, amaloledwa kugwiritsa masamba okhwima kwambiri — ameneŵa ndi abwino kulimbikitsa ‘maluwa agolide’.

• Zofunikira pa zinthu: Zimagwiritsidwa zinthu zoyera zokha (opanda feteleza ndi mankhwala). Seleniamu m’masamba amakhala kuyambira 0.15 mpaka 3.853 mg/kg, zomwe ndi kuwirikiza ka 1.5 kapena kuposerapo poyerekeza ndi tii wakuda wamba.

4. Terroir and Cultivation Features:

Terroir ya Ziyang ndi imodzi mwa zomveka bwino m’madera onse olima tii ku China, yophatikiza mapiri, nyengo yachinyontho ya subtropical ndi umoyo wapadera wa miyala.

• Malo: Chigawochi chili kumpoto kwa mapiri a Daba, pomwe mapiri a Qinling amakumana ndi chigwa cha Sichuan. Minda ya tii ili pamwamba pa 350 mpaka 900 metres. Derali lili pa latitude ya 32° N, yomwe imadziwika kuti “mselo wa golide wa kulima tii” (黄金产茶带).
• Nyengo: Nyengo ya mkuntho wa northern subtropical. Kutentha kwapakati pachaka — 15.1°C. Mvula pachaka — 1,127.8 mm (yochuluka kwambiri kuposa madera ena a Shaanxi). Masiku a chifu amapitirira 180 pachaka. Kutentha kwasintha kwambiri tsiku ndi usiku, zomwe zimalimbikitsa kupezeka kwa zonunkhira ndi ma amino acid. Kuwala kwabwino (散射光) kumalimbikitsa kupanga kwa L‑theanine ndi kukhwima kwapang’onopang’ono kwa masamba.
• Dothi: Dothi la nkhalango lachikasu‑bulawuni (黄棕壤, huáng zōngrǎng), pH 4.5–6.8, organic matter 1.68%. Chofunika kopambana — kukhalapo kwachilengedwe kwa seleniamu: pafupifupi 0.49 ppm, m’madera ena kufika pa 3.98 ppm. Izi zimachitika chifukwa cha miyala ya Paleozoic ya carbon ndi silika yokhala ndi selenite.
• Ekologi: Kuchuluka kwa nkhalango ndi 55.7%. Mizere ya ayoni oyipa pafupifupi 30,000 unit/cm³. Kusakhalapo kwa mafakitale kumatsimikizira kuyeretsa kwa dothi ndi madzi.

5. Processing Technology:

Njira yopangira Ziyang Hei Cha imaphatikiza zinthu za njira ya Fu Zhuan ya ku Hunan ndi zatsopano za komweko zomwe zimalimbikitsa kusunga seleniamu m’chakudya chomaliza.

• Kututa (采摘, cǎi zhāi): Kututa pamanja kwa nsonga zakula m’minda yoyera.
• Kuwombera (杀青, shā qīng): Kuphikira pa kutentha kwambiri kuti ma enzyme aleke kugwira ntchito ndi oxidation ithe. Chosiyana — kutentha kwapang’onopang’ono kuti seleniamu wowa organic asawonongeke.
• Kukwinyirira (揉捻, róuniǎn): Kukwinyirira ndi makina kapena pamanja kuti khoma la ma cell liwonongeke ndi madzi amasulidwe.
• Kukumba mchinyezi (渥堆发酵, wò duī fājiào): Gawo lalikulu la kufufumitsa pambuyo pa phala. Masamba anyowetsedwa ndipo amawunjikidwa m’milu ndi kusungidwa masiku 25–30 pa kutentha ndi chinyezi choyenera. Ndi nthawi yaitali kwambiri kuposa ya njira ya Hunan. Pa nthawi imeneyi zinthu zambiri zimasintha: catechins amasanduka theaflavins ndi thearubigins, polysaccharides amamasuka, ‘kuwawa kwa zobiriwira’ kumatha.
• Kukulitsa ‘maluwa agolide’ (发花, fāhuā): Pambuyo pa kukumba, masamba a tii amayikidwa pamikhalidwe yomwe imalimbikitsa Eurotium cristatum kukula. Nzeru ya Ziyang — “kuyendetsa pawiripawiri” (双控技术, shuāngkòng jìshù): kukhathamiritsa nthawi imodzi imene kumalola kukula kwa ‘maluwa agolide’ ndi kusunga seleniamu wosavuta. Kutentha ndi chinyezi zimayang’aniridwa mosamalitsa kuti fungus ikule momasuka popanda kuwononga ma organoselenium compounds.
• Kupondereza (压制成型, yāzhì chéngxíng): Masamba a tii amaponderezedwa kukhala njerwa zazifupi.
• Kuumitsa (干燥, gānzào): Kuumitsa bwino pa kutentha kosapitirira 60°C mpaka chinyezi chifike pa ≤ 9%. Amagwiritsa makala (木炭烘焙, mùtàn hōngbèi), zomwe zimagwira ntchito ziwiri: kukhazikitsa seleniamu ndi kuwonjezera fungo la utsi wosapita.

6. Organoleptic Characteristics:

• Maonekedwe a tii wouma:
  • Mtundu wa njerwa (紧压茶): Njerwa yolimba, yokwanira, yokhala ndi utoto wakuda‑bulawuni. Ikathyoledwa, mumawoneka timadontho ta golide ta ‘maluwa agolide’.
  • Mtundu wosakaniza (散茶): Masamba akuluakulu, nsonga zokhuthala, zokulungidwa ngati zingwe zotalikirapo, zamtundu wakuda‑bulawuni ndi chonyezimira.
• Fungo la tii wouma: Fungo la bowa lodziwika la ‘maluwa agolide’ (菌花香, jūn huā xiāng), lokomeledwa ndi kutsekemera kofatsa kwa tii wachinyamata (甜香, tián xiāng). Pa zitsanzo zakale — fungo lofatsa, lakuya la ‘zakale’ (陈香, chén xiāng), lochita ngati nkhuni zakale ndi zipatso zouma.
• Fungo la madzi: Lofunda, lolimbikitsa, ndi maziko a bowa, fungo la ma prunes, walnuts ndi kumera kofatsa kwa utsi kochokera ku kuumitsa ndi makala.
• Kukoma: Zinthu zitatu zofunika: 醇厚 (chún hòu) — kuya ndi kukwanira kwa thupi; 甘滑 (gān huá) — kutsekemera ndi kusalala; 厚重 (hòuzhòng) — kapangidwe kake, pafupifupi kofinyika. Kukoma kwake nkwakulu, koma kosawopsyeza. Kukoma kotsatira ndi kutsekemera komwe kumakumbutsa mtedza.
• Mtundu wa madzi: Kuchokera ku chikasu‑la orange (橙黄) kwa tii wachinyamata kufika ku chakuda‑bulawuni chakuya (红褐) kwa wokalamba. Madziwo ndi oyera kwambiri, owala ndi oyera.
• Pansi pa tii (masamba owathira): A bulawuni, ofanana, ofewa. Pamasamba pamawoneka timadontho tating’ono tagolide — zizindikiro za ‘maluwa agolide’.

7. Chemical Composition:

Kusiyana kwa biochemical ya Ziyang Hei Cha kumadza chifukwa cha kuphatikiza kufufumitsa kwa majeremusi ndi kuchuluka kwachilengedwe kwa seleniamu:

• Polyphenols: Mu zinthu zopangira, pafupifupi 30.35% (chifukwa cha cultivar ya Zhulin). Panthawi ya kufufumitsa pambuyo pa phala, ambiri a catechins amasanduka theaflavins (≥ 12% kwa mtundu wapamwamba) ndi thearubigins, zomwe zimapatsa madzi mtundu wake ndi kukoma kosalala.
• Ma polysaccharides a tii: Ochuluka, opitirira ma tea osafufumitsidwa chifukwa cha kukumba kwautali.
• Zinthu zomasulidwa m’madzi: ≥ 28% (kwa mtundu woyamba).
• Seleniamu (硒, xī): 0.15–3.853 mg/kg — kusiyana kwakukulu kwa ma Hei Cha ena a ku China. Seleniamu amapezeka makamaka ngati organic (selenomethionine, selenocysteine), zomwe zimapangitsa kuti amveke bwino.
• Ma amino acids: L‑theanine, glutamic acid, aspartic acid.
• Ma alkaloids: Caffeine (wocheperapo), theobromine, theophylline.
• Metabolites a Eurotium cristatum: Ma polysaccharides a kunja kwa maselo, ma enzymes (lipase, protease, cellulase), organic acids.
• Mavitamini: C, E, B. Vitamini E ndi yofunika kwambiri ikaphatikizidwa ndi seleniamu, ndipo imapanga mgwirizano wothana ndi ma free radicals.
• Minerals: Kuphatikiza seleniamu — potaziyamu, zinc, manganese, iron, fluoride.

8. Mapindu:

• Kuchepetsa mafuta m’magazi: Theaflavins amalimbikitsa lipase, zomwe zimathandiza kuphwanya mafuta mwachangu. Malinga ndi zomwe opanga amanena, mphamvu yake yothandiza kuthamangitsa metabolism ndi yopambana ya ma Hei Cha wamba.
• Kuwongolera kuchuluka kwa shuga m’magazi: Kuchitira limodzi kwa ma tea polysaccharides ndi organic seleniamu kumapangitsa kuti minofu igwire ntchito ndi insulini. Kafukufuku amasonyeza kuti shuga m’magazi amachepa nthawi yomwe tii amamwa pafupipafupi.
• Chitetezo chothana ndi ma free radicals: Seleniamu, ikugwira ntchito limodzi ndi polyphenols ndi vitamini E, imathandiza kwambiri kuthetsa ma free radicals.
• Kutenthetsa ndi kulimbitsa thupi: Thupi lofunda la tii limapangitsa kuti likhale labwino kwa nyengo yozizira ndi yachinyontho.
• Kuthandiza kugaya: Ma enzymes amene amapangidwa ndi ‘maluwa agolide’ amathandiza kuphwanya mafuta ndi mapuloteni, zomwe zimathandiza kugaya chakudya cholemera.
• Kuthandiza kagando wa chithokomiro: Organic seleniamu ndi wofunikira pakupanga mahomoni a chithokomiro ndi ntchito ya glutathione peroxidase.
• Probiotic effect: Metabolites za Eurotium cristatum zimathandiza ma microflora a m’mimba.
• Cardioprotection: Polyphenols ndi seleniamu zimathandiza kuchepetsa chiopsezo cha atherosclerosis.

9. Kuphika:

• Kutentha kwa madzi: 95–100°C (madzi owira kwambiri).
• Kuchuluka kwa tii: 5 g pa 200 ml ya madzi (chiwopsezo 1:40). Kwa tii wa njerwa — musamwe kumenya chidutswa ndi mpeni wa tii.
• Zida:
  • Mphika wa dongo lachibuluwa wa Yixing (紫砂壶) — umasunga kutentha ndi ‘kusonkhanitsa’ fungo.
  • Mphika wophikira (煮茶器) — wabwino kutulutsa zinthu zonse za ‘maluwa agolide’ ndi seleniamu.
  • Gaiwan — kwa njira yothira pang’onopang’ono.
• Ndondomeko:
  1. Kudzutsa tii (醒茶): Njerwa imenyeni, muiyike pa therate ya tii ndi kuisiyira kuti ‘izume’ kwa mphindi 20–30.
  2. Kutentha zida: Sakanizani ndi madzi otentha.
  3. Kutsuka (洗茶): Thirani madzi owira, tsanulani msanga.
  4. Njira yothira pang’onopang’ono (泡饮法): Kuthira koyamba — masekondi 15–20; maulendo otsatira — ndi kuwonjezera masekondi 10. Ziyang Hei Cha wabwino amatha kuthiridwa ka 8–12.
  5. Njira yophikira (煮饮法): 5 g tii pa 400 ml madzi, bweretsani poto, phikani kwa mphindi 3–5 pa moto wochepa. Njirayi imatulutsa mphamvu zonse za ‘maluwa agolide’ ndi kutulutsa seleniamu wochuluka.
  6. Njira yoziziritsa (闷泡法): Thirani madzi owira mu thermos, siyani kwa mphindi 1–2. Ndi yabwino pamaulendo.

10. Kusunga:

Ziyang Hei Cha, mofanana ndi ma tii ena akuda, amakula bwino ndi zaka. Komabe, zitsanzo zachinyamata zimayenera kusungidwa kwa chaka chimodzi musanamwe, kuti ‘funso la kututa’ (堆味, duī wèi) — kukoma koyambirira kwa kufufumitsa kwatsopano — lizizime.

• Mikhalidwe: Chipinda chouma, chamdima, chothandiza mpweya. Kutentha — 15–25°C. Chinyezi — osapitirira 70%.
• Mukhomo: Pepala, mphasa ya nsungwi, thumba lansalu. Kuseala kwathunthu sikuyenera.
• Odani a tii: Dzuwa lachindunji, fungo lina, chinyezi, tchire.
• Kuthekera kosunga: Mothandizidwa bwino — zaka makumi ambiri. Ndikukula, fungo limakhala lakuzama, kukoma kumakhala kofewa ndi kotsekemera, ndipo mtengo umakwera.

11. Price and Counterfeits:

Mtengo umasiyanasiyana malinga ndi mtundu, mawonekedwe (njerwa kapena wosakaniza), chaka cholimbidwa ndi wopanga. Mtundu wachiwiri — kuyambira 80–150 yuan pa 500 g; woyamba — 200–500 yuan; wapadera — kuyambira 600 yuan kupita m’mwamba.

Momwe mungapewere zabodza:

• Onani chizindikiro: Yang’anani chizindikiro cha malo cha Ziyang (紫阳地理标志) ndi kuchuluka kwa seleniamu pa phukusi.
• Unikani ‘maluwa agolide’: Ayenera kukhala achikasu‑golide, ofalikira mofanana. Zitha monga zoyera, zobiriwira kapena zakuda ndi chizindikiro cha kufufumitsa koyipa.
• Nunkhani: Fungo la bowa loyera lopanda chinyezi ndi acidity. Kusakhalapo kwa fungo la ‘chipinda chonyowa’.
• Unikani madzi: Oyeretsa, achikasu‑la orange kapena a bulawuni‑chakuda. Kukhala tulo ndi chizindikiro choyipa.
• Chenjerani ndi ‘malonda a seleniamu’: Sikuti tii wonse wolembedwa ‘富硒’ (wowonjezedwa ndi seleniamu) ali ndi kuchuluka kwenikweni kwa chinthucho. Opanga abwino amapereka satifiketi ya kafukufuku wa laboti.

12. Zinthu Zochititsa Chidwi:

• “Munda wa seleniamu”: Chigawo cha Ziyang ndi chimozi mwa madera ochepa padziko lapansi okhala ndi kuchuluka kwa seleniamu m’dothi (pamodzi ndi chigawo cha Enshi ku Hubei). Izi zimagwirizana ndi miyala ya Paleozoic ya carbon‑silica ya zaka zoposa 500 miliyoni.
• Mitengo yakale ya tii: M’mapiri a Ziyang muli mitengo ya tii yakutchire (Camellia sinensis) ya zaka zingapo mazana mpaka chikwi, zomwe zimasonyeza kuti kulima tii kuderali kunayamba kale kwambiri.
• Tii ya “Daoist”: Dzina la chigawochi limagwirizana ndi katswiri wa Daoist Zhang Boduan (张伯端, zaka za zana la 11), wolemba buku la alchemy lotchedwa “Wu Zhen Pian” (《悟真篇》), yemwe mwina ankaphunzitsa m’mapiri a Ziyang ndi kugwiritsa ntchito tii wa komweko posinkhasinkha.
• “Chitetezo chawiri”: Ziyang Hei Cha ndi umozi mwa ma tii ochepa omwe ali ndi chitetezo chadziko la China ndi chovomerezeka ndi EU nthawi imodzi.

13. Kufananiza ndi Hei Cha Ena:

• Jingyang Fu Zhuan (泾阳茯砖): “Mkulu wake” m’chigawo chomwechi cha Shaanxi. Jingyang Fu Zhuan amapangidwa ndi zinthu zobweretsedwa (osati za komweko) ndipo alibe kuchuluka kwa seleniamu. Njira ya ‘maluwa agolide’ ndi ya Jingyang yoyambirira, pamene ku Ziyang yasinthidwa kusunga seleniamu. Kukoma kwa Jingyang nthawi zambiri kumakhala kofewa ndi kotsekemera; Ziyang nkolimba ndi ‘kolemera’ pang’ono.
• Anhua Fu Zhuan (安化茯砖): Chofanana cha ku Hunan, chokhuthala kwambiri, ndi fungo la nkhuni. Alibe seleniamu. Njira ya kukumba ndi yaifupi (maola, osati masabata).
• Enshi Hei Cha (恩施黑茶): Tii wina wakuda wa seleniamu — wochokera ku Hubei. Kuchuluka kwa seleniamu kumafanana ndi kwa Ziyang, koma njira yake ndi yosiyana: ku Enshi nthawi zina gawo la ‘maluwa agolide’ siligwiritsidwa ntchito.
• Shou Puer (熟普洱): Hei Cha wa Yunnan wokhala ndi fungo la ‘nthaka’ ndi ‘kuola’. Ziyang Hei Cha ndi wofewa, wotsekemera, ndi fungo la bowa lodziwika komanso kuya kwa ‘mineral’ yokhala ndi seleniamu.

Pomaliza:

Ziyang Hei Cha — tii wobadwa pamphambano ya zinthu zitatu: geology yakale, yomwe inapatsa dothi seleniamu wosawerengeka; miyambo ya zaka zambiri yokhudza kulima tii m’mapiri a kum’mwera kwa Shaanxi; ndi chidziwitso chamakono cha majeremusi, chomwe chinalola kuphatikiza ‘maluwa agolide’ ndi chuma chachilengedwe cha zinthu zopangira. Uwu ndi tii wa iwo omwe amayamikira osati kumwa mwachisangalalo kokha kwa madzi okhuthala, onyezimira okhala ndi kutsekemera kwa bowa, koma komanso njira yodzisamalira ya thanzi. Kapu iliyonse ya Ziyang Hei Cha ndi lome la kuchuluka kwa minerals a mapiri akale a Qinba, lomwe ladutsa m’manja mwa akatswiri ndi dziko lachinsinsi la tizilombo tating’ono, kuti likhale chakumwa chofunda, cholimbikitsa, chotenthetsa mpaka pansi pake.