Zūnyì máofēngchá

Zūnyì máofēngchá ndi tiyi wobiriŵira wochokera ku Guizhou, wopangidwa mu 1974 ndi Guizhou Tea Research Institute mokondwerera zaka makumi anayi za Msonkhano wa Zunyi (遵义会议, Zūnyì Huìyì, 1935)—nthawi yosintha kwambiri m’mbiri ya Chipani cha Chikomyunizimu cha China. Uwu ndi chitsanzo chosowa cha tiyi, osati wochokera ku miyambo yakale, koma wopangidwa mwachidziŵitso monga ntchito ya sayansi, wokhala ndi pulogalamu ya chizindikiro: mbali iliyonse ya maonekedwe ake ili ndi tanthauzo lausitawi. Ngakhale kuti adapangidwa pazifukwa za malingaliro andale, tiyi uyu adadziŵika makamaka chifukwa cha khalidwe lake—pofika mu 1983 adalowa m’gulu la tiyi odziwika padziko lonse la China.

1. Kugaŵika ndi Chiyambi:

• Mtundu: Tiyi wobiriŵira (绿茶, lǜchá), wosavundikira.
• Gulu: Tiyi wodziwika a Guizhou obiriŵira; chinthu chokhala ndi chizindikiro cha malo padziko lonse (kuyambira 1983 — mmodzi mwa tiyi oyambirira kupatsidwa mphoto ya khalidwe la dziko).
• Chiyambi: China, chigawo cha Guizhou (贵州省, Guìzhōu shěng), mzinda wa Zunyi (遵义市, Zūnyì shì), chigawo cha Meitan (湄潭县, Méitán xiàn). Pakatikati pa kupanga ndi minda ya kuyesera ya Guizhou Tea Research Institute (贵州省茶叶研究所, Guìzhōu shěng Cháyè Yánjiūsuǒ) mu tawuni ya Meijiang (湄江镇), yomwe imapereka pafupifupi 90% ya zotuluka za mtundu wapadera.
• Malo ogwirizana: pafupifupi 27°45′ N, 107°30′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Mbiri ya tiyi ku Meitan ndi yakale kwambiri. Kale, Lu Yu (陆羽, Lù Yǔ) m’buku lake “Chajing” (茶经, Chá Jīng, “Buku Lopatulika la Tiyi”, zaka za m’ma 800) adatchula: “Tiyi amamera ku Sizhou, Bozhou, Feizhou, Yizhou… kumeneko amapezeka kawirikawiri, ndipo kukoma kwake nkopambana”—pansi pa “Yizhou” (夷州) pali dera lomwe likuphatikiza Meitan wamakono. M’nthawi ya Ming ndi Qing, tiyi wa komweko ankatumizidwa ku khothi ngati gongcha (贡茶, gòngchá — “tiyi wa chopereka”).

  M’zaka za Nkhondo Yolimbana ndi Japan (1937–1945), ku Meitan kuchokera ku Zhejiang adasamutsidwa Central Agricultural Research Institute, ndipo pansi pake panali siteshoni ya kuyesera tiyi (中农所湄潭茶试验场). Izi zidaika maziko a sayansi a ulimi wamakono wa tiyi ku Meitan ndipo zidabweretsa mitundu ndi ukadaulo wapamwamba.

  Mu 1974, Guizhou Tea Research Institute adapanga Zūnyì máofēngchá makamaka mokondwerera zaka makumi anayi za Msonkhano wa Zunyi — nthawi yosintha kwambiri m’mbiri ya Chipani cha Chikomyunizimu cha China (Januware 1935), pamene Mao Zedong adatsogolera “Kuyenda Kwakukulu”. Opanga tiyi anaika dongosolo la matanthauzo chizindikiro m’maonekedwe ake: masamba olimba, owongoka akuimira mzimu wosasunthika wa asilikali a Red Army; kuwala kwa siliva kwa ubweya woyera kukuimira kuwala kosatha kwa mzimu wa Msonkhano wa Zunyi; ndipo fungo lokhazikika, lapamwamba likuimira kusazima kwa malingaliro a usitawi.

  Mu 1981, tiyi adalandira mphoto ya sayansi ya chigawo cha Guizhou. Mu 1983, adalandira mphoto ya khalidwe kuchokera ku Unduna wa Zaulimi, Zoweta ndi Usodzi (国家农牧渔业部优质产品奖), ndikulowa m’gulu la tiyi odziwika padziko lonse. Pofika 2024, malo a minda ya tiyi ku Meitan adafika pafupifupi 200,000 mu (pafupifupi 13,333 ha), kupanga kwa tiyi wouma pachaka kunali matani 15,000, ndipo mtengo wonse wa zotuluka unapitirira 1 biliyoni ya yuan.

• Dzina: 遵义 (Zūnyì) ndi dzina la mzinda, lomwe limalumikizidwa mosagwirizana ndi Msonkhano wa Zunyi wa 1935. 毛峰 (Máofēng) — “nsonga yaubweya” — ndi chizindikiritso chachikale cha gulu la tiyi wobiriŵira wokhala ndi ubweya woyera wochuluka ndi nsonga zosongoka za mphukira, zomwe zimapanga mawonekedwe a “nsonga”. 茶 (Chá) — tiyi.

• Tanthauzo la Chikhalidwe: Zūnyì máofēngchá ali ndi malo apadera mu chikhalidwe cha tiyi cha China ngati tiyi wokhala ndi pulogalamu yachindunji ya malingaliro—chochitika chomwe sichili ndi chofanana. Mbali iliyonse ya maonekedwe a tiyi imagwirizana ndi chizindikiro cha usitawi, ndipo “nkhani yomangidwira” iyi imamupanga kukhala chakumwa ndi chikumbutso. Meitan, wotchedwa “Jiangnan Wamng’ono” (小江南) chifukwa cha nyengo yake yofewa ndi malo okongola, ndi chigawo chachikulu kopanga tiyi ku Guizhou komanso mtsogoleri m’dziko la China: m’chigawochi muli “Zhongguo Chacheng” (中国茶城, “Mzinda wa Tiyi wa China”)—msika waukulu kwambiri wa tiyi kum’mwera chakumadzulo kwa dziko. Kuwonjezera pa Zūnyì máofēngchá, komweko amapanganso otchuka Meitan Cuiya (湄潭翠芽), Lanxin Queshe (兰馨雀舌) ndi tiyi wofiira “Zunyi Hong” (遵义红).

3. Kufotokozera Kwachilengedwe ndi Zopangira:

• Mtundu / Cultivar: Mtundu waukulu ndi Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dà Bái Chá), wokhala ndi masamba apakati, wokhoza kutulutsa mphukira zambiri ndi kukhalabe ndi mphamvu m’nyengo yozizira. Amadziwika ndi mphukira zonenepa, zaubweya, zomwe zimapereka ubweya woyera wochuluka pa tiyi womalizidwa. Mbiri ya biochemical: polyphenols ≥25%, amino acid ≥3.0%, zotulutsa zamadzi ≥43%—kuphatikiza komwe kumapereka fungo labwino komanso kukhazikika kwa kuphika mobwerezabwereza.
• Kusonkhanitsa: Chaka chilichonse mozungulira chikondwerero cha Qingming—pafupifupi masiku 10–15 isanafike ndi itatha (mapeto a March—pakati pa April). Mitengo ya tiyi, itatha nthawi yozizira ikusunga zinthu zokulirapo, panthawi imeneyi imatulutsa mphukira zofewa kwambiri zokhala ndi ubweya wochuluka.
• Muyezo wa kusonkhanitsa: Mtundu wapadera (特级)—mphukira imodzi ndi tsamba limodzi loyambirira kutseguka, kutalika kwa mphukira ≤2.5 cm; kuti apange 500 g wa tiyi wapadera, pafunika pafupifupi masamba 50,000. Mtundu woyamba—mphukira imodzi ndi tsamba limodzi, kutalika 2.5–3.0 cm. Mtundu wachitatu—mphukira imodzi ndi masamba awiri, kutalika 3.0–3.5 cm.
• Zofunikira pa zopangira: Mphukira ziyenera kukhala zatsopano, zofanana, zopanda kuwonongeka kapena zonyansa.

4. Malo ndi Makhalidwe a Kulima:

• Nyengo ndi Malo Okwera: Meitan ili m’dera la mapiri otsetsereka a mapiri a Daloushan (大娄山, Dàlóu Shān), pa msinkhu wa 800–1,200 m. Kutentha kwapachaka kumakhala 16–18 °C, mvula yapachaka ndi 1,200–1,500 mm. Masiku achifunga amapitirira 180, ndipo kuwala kofalikira kumapitirira 70%. Ndiko kuphatikiza kwa chinyezi chachikulu, kutentha kwapakati, ndi kuwala kofalikira kumene kumapanga fungo lofewa komanso kuchuluka kwa amino acid.
• Msinkhu wa Kulimidwe: 800–1,200 m pamwamba pa nyanja.
• M’nthaka: Nthaka ya chikasu ya acidic (黄壤, huáng rǎng), pH 4.5–5.5, zomera zoposa 1.5%. Nthaka ili ndi zinki ndi seleniyamu—khalidwe lapadera la Guizhou la miyala ya limestone, lomwe limakulitsa thanzi la tiyi. Madzi amaperekedwa ndi mtsinje wa Meijiang (湄江, Méi Jiāng), umene umadutsa chigawo chonse; ubwino wa madzi ukugwirizana ndi muyezo wa dziko la gulu I.
• Zochitika Zapadera: Khalidwe lapadera la minda ya Meitan ndi “mzere woteteza fungo” (芳香隔离带): mozungulira minda ya tiyi amabzala osmanthus (桂花, guìhuā), manyuchi (柚子, yòuzi), crape myrtle (紫薇, zǐwēi — Lagerstroemia) ndi zomera zina zonunkhira. Izi zimagwira ntchito ziwiri: zimathamangitsa tizilombo ndipo zimathandizira kuti masamba a tiyi azisunga fungo lofewa chifukwa cha “kuphatikiza fungo”—chochitika chofotokozedwa ndi akatswiri a zaulimi a tiyi ku Meitan. Malo a miyala ya limestone a Guizhou amapereka ngalande zachilengedwe: mibowoy yapansi ndi miyala yotseguka ya limestone zimaletsa madzi kuyima pafupi ndi mizu, komabe zimapereka magnesium okhazikika m’madzi am’nthaka. Kazembede kachilengedwe kameneka ndi chimene chimapangitsa kuti tiyi wobiriŵira wa ku Guizhou akhale ndi “kuwoneka bwino kwamchere” m’kukoma kwake.

5. Ukadaulo Wopanga:

Tekinoloji yakhazikitsidwa pa mfundo ya “kusunga zitatu—kukweza kumodzi” (三保一高, sān bǎo yī gāo): kusunga mtundu wobiriŵira chowala, kusunga ubweya pa thupi la tsamba la tiyi, kusunga nsonga yosongoka ya mphukira—ndikukwaniritsa fungo lalitali ndi lokhazikika.

1. Kuika masamba atsopano (鲜叶摊放, xiānyè tānfàng): Kwa maola 2–3 kuti athetse madzi pang’ono ndi kukonzekera kukhazikika.
2. “Kuphera ubiriŵira” (杀青, shāqīng): Kukhazikika kwa ng’oma pa 120–140 °C. Kuyika masamba 250–350 g pa nthawi imodzi. Chizindikiro chokwanira: mphukira zakhazikika kwathunthu, zofewa mofanana, kutaya madzi pafupifupi 35%.
3. Kukhotera (揉捻, róuniǎn): Kuchitidwa mwamsanga pambuyo pa kukhazikika, masamba akadali otentha. Kupanikizika pang’ono kumapanga mawonekedwe oyambirira a tsamba; kukhotera kumalekezeka pakamveka kumamatira pang’ono (chizindikiro cha kutuluka kwa madzi a m’maselo).
4. Kuyanika-kupanga maonekedwe (干燥, gānzào): Gawo lofunikira kwambiri, lomwe limaphatikizapo njira zitatu motsatizana ndi kutentha kutsika pang’onopang’ono: “kukhotera mwamphamvu” (揉紧, róu jǐn) pa ~80 °C → “kugudubuza kukhala chozungulira” (搓圆, cuō yuán) pa ~50 °C → “kuwongola kukhala mzera wowongoka” (理直, lǐ zhí) pa ~40 °C. Pa gawo la 50 °C, mmisiri pamanja amagudubuza ndi kuwongola mulu uliwonse, kuwunika mosamala kuti ubweya woyera usachoke pa tsamba la tiyi (茸毫不离体). Kugwiritsa ntchito makina opondereza pa gawoli ndikoletsedwa mwamphamvu—ntchito ya manja yokha.

6. Makhalidwe a Khalidwe:

• Maonekedwe a tsamba louma: Masamba owonda, olimba, owongoka, ozungulira (紧细圆直), obiriŵira monga emeralo ndi chowala chonga mafuta (翠绿油润). Ubweya woyera ndi wochuluka, ukuwala ngati siliva (银毫显露). Nsonga za mphukira zasungidwa—zakuthwa ndi zomveka.
• Fungo la tsamba louma: Lofewa, lachinyamata (嫩香, nèn xiāng)—fungo la mphukira zatsopano, zomwe zimachitika mwa tiyi wapamwamba wa masika. Ndi zobiriŵira pang’ono ndi kachikoko katsopano kobera.
• Fungo la chimwera: Lalitali ndi lokhazikika, ndi zobiriŵira zoyera ndi mafungo okumbutsa maluwa a masika. Fungo mu kapu yozizira limakhalabe kwa mphindi zoposa 8—chizindikiritso chopambana kwambiri kuposa mulingo wapakati wa tiyi wobiriŵira.
• Kukoma: Koyera, kofewa (清醇, qīng chún), kwatsopano (鲜爽, xiān shuǎng), ndi kuwawa kochepa ndi chisokonezo. Pambuyo pake kumakhala huigan (回甘) yowonekera, kusintha kukhala kutsekemera kwautali. Kuchuluka kwa amino acid (≥3.0%) kumapereka “thupi” lofewa popanda kulemera.
• Mtundu wa chimwera: Wobiriŵira monga emeralo, woyera ndi wowonekera bwino (碧绿明净), ndi chowala chapadera.
• Pansi pa tiyi (tsamba lophikidwa): Zobiriŵira zofewa, zofanana, ndi nsonga zakuthwa zosungidwa, zotseguka ngati “maluwa” (芽尖鲜活成朵).

7. Mankhwala Amkati:

• Polifenolo (catechin): ≥25%—mulingo wocheperapo wa tiyi wobiriŵira, wopereka kukoma kofewa popanda kuwawa mopitirira.
• Amino acid (kuphatikiza L-theanine): ≥3.0%—mulingo wapamwamba, wopanga kutsekemera, kutsopano ndi “thupi” la kukoma. Chiŵerengero cha amino acid ku polifenolo ndi chabwino, zomwe zikufotokozera kusakhalako kwa kuwawa kwakukulu.
• Zotulutsa zamadzi: ≥43%—zotulutsa zochuluka, zopatsa mphamvu yophika mobwerezabwereza.
• Caffeine: Malinga ndi magwero, kuchuluka kwa caffeine mu Zūnyì máofēngchá ndi 15% kuposa mulingo wapakati wa tiyi wobiriŵira a gulu lomwelo, zomwe zimapereka mphamvu yotsitsimutsa yoonekeratu.
• Ma trace element: Zinki ndi seleniyamu—zotsatira za miyala ya limestone ya Guizhou, zomwe zimapangitsa madzi am’nthaka kukhala ndi mchere. Zinthu izi zimakulitsa phindu lazakudya la tiyi.
• Mavitamini: Vitamini C, vitamini za gulu B, vitamini K.
• Mafuta ofunikira: Mafungo ofewa, “achinyamata” omwe amapanga “nenxiang” (嫩香)—fungo la mphukira zazing’ono.

8. Phindu Zathanzi:

1. Zotsitsimutsa: Kuchuluka kwa caffeine pamodzi ndi L-theanine kumapereka mphamvu yowonekera koma yofewa, kufulumizitsa kayendedwe ka thupi.
2. Chitetezo cha antioxidant: Catechin imateteza ma free radicals; malinga ndi magwero, mphamvu ya polifenolo ya Zūnyì máofēngchá ndi yoposa 15 ya vitamini E.
3. Kuthandiza chakudya: Catechin imalepheretsa ntchito ya enzyme yopanga mafuta, kuthandizira kuphwanya lipid pambuyo pa kudya.
4. Kuthandiza dongosolo la mtima ndi magazi: Kumwa pafupipafupi tiyi wobiriŵira kumagwirizanitsidwa ndi kuchepa kwa cholesterol ya LDL.
5. Kuwonjezera mchere: Zinki ndi seleniyamu zimathandiza chitetezo cha mthupi ndi thanzi la khungu.
6. Kuthandiza kuganiza: L-theanine imathandizira kupanga ma alpha wave mu ubongo, kuwongolera kukhazikika ndi kuchepetsa nkhaŵa.
7. Kusamalira khungu: Antioxidants ndi vitamini C zimachedwetsa kukalamba kwa khungu chifukwa cha dzuŵa akamwa pafupipafupi.

9. Kuphika:

• Kutentha kwa madzi: 80 °C (pa mtundu wapadera—75 °C). Madzi owira akuyenera kuziziritsidwa pafupifupi masekondi 90.
• Kuchuluka kwa tiyi: 3 g pa 150 ml (chiŵerengero 1:50).
• Zipangizo: Kapu yagalasi yowonekera kuti muwone kutseguka kwa masamba (观茶舞) kapena gaiwan yachinayi yoyera kuti fungo likhale lamphamvu.
• Njira:
  1. Tenthetsani chotengera ndi madzi otentha.
  2. Ikani tiyi.
  3. Njira ya “kutsanulira pakati” (中投法, zhōng tóu fǎ): tsanulani madzi pa 1/3 ya mphamvu kuti “adzutse” tsamba (润茶, rùn chá), dikirani mphindi 3, kenako muwonjezere mpaka 7/10 ya mphamvu.
  4. Kuika koyamba—mphindi 2–3.
  5. Zina 3–4 zobwereza ndi kuwonjezera nthawi.
• Malangizo: Osamwa ndi njala (zinthu zophatikiza zimatha kukwiyitsa m’mimba); nthawi yabwino ndi ola limodzi pambuyo pa kudya. Mlingo watsiku ndi tsiku—osapitirira 600 ml. Ngati mukumwa mankhwala okhala ndi chitsulo, dikirani osachepera maola 2.

10. Kusunga:

• Chidebe: Chotseka mwamphamvu, choteteza ku kuwala, fungo ndi chinyezi. Matumba a aluminiyamu okhala ndi chisindikizo cha vacuum kapena zitini zachitsulo zokhala ndi chivindikiro cholimba.
• Kutentha: 0–5 °C (firiji); nthawi yogwira ntchito—miyezi 12.
• Pambuyo potsegula: Sungani mu firiji mu chidebe chotsekedwa mwamphamvu; osachotsa pafupipafupi. Ndikoyenera kupatula gawo la masiku 1–2, ndikusunga zosungira zazikulu.
• Zofunikira: Musanatsegule, bweretsani phukusi ku kutentha kwa chipinda lotsekedwa.

11. Mtengo ndi Zoyesa Zonyenga:

• Maupangiri amtengo: Mtundu wapadera—kuyambira 800 yuan/500 g ndi kupitirira apo (manja, zopangira zochokera ku minda ya kuyesera ya Tea Research Institute). Mtundu woyamba—300–600 yuan/500 g. Mtundu wachitatu—kuyambira 80–150 yuan/500 g (kupanga kwauchulukira, zopangira za tiyi wa m’matumba).
• Zinthu zatsogola mtengo: Muyezo wa kusonkhanitsa (50,000 mphukira pa 500 g ya mtundu wapadera—ntchito yovuta kwambiri), ntchito yamanja kapena makina, nyengo, mbiri ya wopanga.
• Momwe mungapewere zoyesa zonyenga:
  • Gulani kuchokera kwa ogawa ovomerezeka a mabizinesi a tiyi a Meitan kapena mwachindunji pa msika wa “Zhongguo Chacheng” ku Meitan.
  • Tiyi weniweni ayenera kukhala ndi masamba owongoka, owonda, okhala ndi ubweya wosiyana wa siliva ndi nsonga zakuthwa zosungidwa.
  • Fungo ndi lofewa, “lachinyamata”, popanda mafungo a chestnut kapena okazinga (mosiyana ndi mao jian a mtundu wa Hunan).
  • Chimwera ndi chobiriŵira chowonekera; matope kapena chikasu ndi chizindikiro cha kusinthidwa kapena kusunga molakwika.
  • Mtengo wotsika kwambiri wa “mtundu wapadera” ndi chizindikiro chotsimikizika cha chonyenga.

12. Zambiri Zochititsa Chidwi:

1. Tiyi-chikumbutso: Zūnyì máofēngchá ndi m’modzi mwa tiyi ochepa a China amene, popangidwa, mwadzidzidzi anaika pulogalamu ya chizindikiro. Kuongoka kwa masamba, kuwala kwa ubweya, kukhazikika kwa fungo—zonse zili ndi kutanthauzira “kwausitawi”. Izi zimamupanga kukhala chikhalidwe cha chikhalidwe, osati chakumwa chabe.

2. Cholowa cha nthawi ya nkhondo: Kusamutsa kwa Central Agricultural Research Institute ku Meitan panthawi ya nkhondo ndi Japan (1939–1946) kudabweretsa maziko apamwamba a sayansi. Kudzera mwa maziko amenewa pambuyo pake adakhazikitsidwa Guizhou Tea Research Institute, yemwe adapanga Zūnyì máofēngchá. N’chochititsa chidwi kuti akatswiri osamutsidwa adabweretsa ukadaulo wa Zhejiang, ndipo chikoka chake chimamveka mu ulimi wa tiyi wa Meitan mpaka lero—makamaka, Meitan Cuiya wa kumeneko amapangidwa pogwiritsa ntchito ukadaulo wosinthidwa wa Long Jing, wobwerekedwa panthawi imeneyo.

3. “Mpanda wa fungo”: Mwambo wobzala osmanthus, manyuchi ndi crape myrtle mozungulira minda ya tiyi ndi chizindikiro cha ulimi wa tiyi wa Meitan. Amakhulupirira kuti zinthu zothirira fungo zomwe zimatulutsidwa ndi zomerazi zimagwiritsidwa ntchito ndi tsamba la tiyi pa nthawi ya kukula, kumapatsa fungo lakuya la maluwa losachitika kwa tiyi wobiriŵira.

4. 50,000 mphukira pa theka la kilogalamu: Kuti apange 500 g ya mtundu wapadera, pamafunika kutola pamanja ndi kukonza pafupifupi mphukira makumi asanu zikwi—ntchito yofuna masiku angapo a ntchito yamanja yosalekeza.

5. Kuletsa kukanikiza: Pa gawo lomaliza la kuyanika-kupanga maonekedwe, kugwiritsa ntchito makina opondereza n’koletsedwa mwamphamvu—kugudubuza kwa manja kokha pa 50 °C. Ichi ndi chimodzi mwa ndondomeko zolimba kwambiri zantchito yamanja pakati pa tiyi wobiriŵira wamasiku ano wa Guizhou, zomwe zimatsimikizira kusungika kwa ubweya “pathupi” la tsamba la tiyi.

13. Kuyerekeza ndi Tiyi Wina Wobiriŵira wa ku Guizhou:

• Meitan Cuiya (湄潭翠芽, Méitán Cuìyá): Chigawo chomwecho cha Meitan, koma mawonekedwe ake ndi osiyana kotheratu—athyathyathy, onga njere ya mpendadzuŵa, ndi ubweya wosabisika ndi chowala chonga mafuta (amakumbutsa Long Jing). Fungo—la chestnut, kukoma—kolimba komanso kolemera. Ngati Zūnyì máofēngchá ndi “mphepo ya masika”, Meitan Cuiya ndiye “nkhalango ya autumn” m’malo amodzi a terroir.
• Duyun Mao Jian (都匀毛尖, Dūyún Máo Jiān): Chigawo cha Guizhou (Qiannan Autonomous Prefecture). Mmodzi mwa “Tiyi Khumi Otchuka a China”. Mitundu ya masamba ang’onoang’ono a m’mapiri, msinkhu woposa 1,000 m. Mawonekedwe—ngati “ndowe” ndi ubweya wa siliva; kukoma—kopepuka komanso kotsekemera kwambiri, fungo—lochenjeza. Kuchuluka kwa polyphenol—pafupifupi 20%, komwe ndi kochepa kuposa Zūnyì máofēngchá (≥25%), ndipo kumatsimikizira mbiri yochepa, “yopanda thupi”.
• Fenggang Xinxise Cha (凤冈锌硒茶, Fènggāng Xīn Xī Chá): Chigawo cha Guizhou (boma la Fenggang). Tiyi wobiriŵira wokhala ndi zinki ndi seleniyamu wochuluka kwambiri—chinthu chachikulu chotsatsa. Mawonekedwe—onga singano kapena athyathyathy kutengera mtundu; kukoma—koyera, kofewa, ndi “mchere” pansi. Safala kunja kwa chigawo monga Zūnyì máofēngchá.
• Shiqian Tai Cha (石阡苔茶, Shíqiān Tái Chá): Chigawo cha Guizhou (boma la Shiqian). Amapangidwa kuchokera ku mtundu wapadera wa “苔茶” (tai cha — “tiyi wa ndowe”), wodziwika ndi mphukira zonenepa, “zochuluka”. Kukoma ndi konkulukulu ndi kolemera kwambiri, ndi mawu omveka a chestnut; kuwawa kumawonekera kwambiri kuposa Zūnyì máofēngchá wosakhwima.

Pomaliza:

Zūnyì máofēngchá ndi tiyi umene mbiri, sayansi ndi chizindikiro zilumikizidwa mwamphamvu monga masamba ake owonda a siliva. Atabadwira m’nyumba za sayansi monga chikumbumtima cha nthawi yosintha kwambiri m’zaka za m’ma 1900, adakula msanga kupyola udindo wachikumbutso ndikukhala m’modzi mwa otsogolera a ulimi wa tiyi wa Guizhou—chigawo chimene “Buku Lopatulika la Tiyi” la Lu Yu adalitcha kuti ndi malo a “m’koma wabwino” zaka mazana khumi ndi awiri zapitazo. Ubwino wake waukulu ndi kusamala kwabwino: polyphenol zokwanira pa “thupi”, amino acid zokwanira pa kutsekemera, ubweya wokwanira pa kukongola—ndipo palibe chomwe chikulamulira. Uwu ndi tiyi wa m’mawa wosinkhasinkha, pamene “nenxiang” wofewa wa mphukira zatsopano umakonzekeretsa kumveka bwino kwa maganizo, ndipo kuwonekera kwa emeralo kwa chimwera kumakumbutsa kuti zinthu zabwino zimabadwira m’bata la nkhungu za mapiri, kaya ndi tiyi kapena zisankho za mbiri. Kwa odziwa, omwe amadziwa “akulu atatu” a tiyi wobiriŵira wa China, Zūnyì máofēngchá akhala chivumbulutso—umboni wakuti Guizhou imatha kupikisana ndi Zhejiang ndi Anhui osati ndi dzina lalikulu, koma ndi khalidwe loona mtima la tsamba.