dàmài chá

Tiyi ya barele (大麦茶, dàmài chá) ndi chakumwa chotentha kapena chozizira chopangidwa kuchokera ku njere zokazinga za barele wamba (Hordeum vulgare), chomwe chalowa mwamphamvu mu chikhalidwe cha tsiku ndi tsiku cha East Asia. Ngakhale pali liwu loti “tiyi” mu dzina lake, mankhwalawa alibe ubale ndi chomera cha tiyi Camellia sinensis: ndi chakumwa cha chimanga, chomwe mu dongosolo la Chitchaina chimatchulidwa kuti zoloweza m’malo mwa tiyi (代用茶, dàiyòng chá). Chomeracho chilibe caffeine ndipo chili ndi kakomedwe kakazinga, ka mkate ndi ka nthendere, kamene kamabadwa ndendende pa nthawi yokazinga njere, osati pofesa mtundu wapadera. Ku China, dàmài chá amamwa ngati chakumwa chosavuta cha tsiku ndi tsiku, amachipereka pambuyo pa chakudya chamafuta kapena chokhathamira, ndipo amachigwiritsa ntchito mwamphamvu m’malo odyera a ku Korea ndi Japan. Amagwirizana kwambiri ndi boryeocha ya ku Korea (보리차) ndi mugicha ya ku Japan (麦茶, mugicha), ndipo malinga ndi “mtundu” wake amayandikana ndi zakumwa zina za chimanga ndi njere — mwachitsanzo, tiyi ya Tartary buckwheat (苦荞茶, kǔqiáo chá). Pansipa mankhwalawa akuwunikiridwa ngati mwambo wodziyimira pawokha wokhala ndi teknoloji yake ndi chikhalidwe chake cha kumwa, osati ngati choloweza m’malo mwa tiyi “weniweni”.

1. Gulu ndi Chiyambi:

• Mtundu: chomeracho cha chimanga kuchokera ku njere zokazinga za barele; choloweza m’malo mwa tiyi (代用茶, dàiyòng chá).
• Mtundu wa zomera: barele wamba (Hordeum vulgare), banja la udzu (Poaceae, kale Gramineae).
• Gulu: osati tiyi, chakumwa cha zomera (chimanga).
• Caffeine: kulibe.
• Zofanana zapafupi: boryeocha (Korea), mugicha (Japan); mtundu wofanana — 苦荞茶 (kǔqiáo chá).

Pano kuwona mtima kofunikira. Mu dàmài chá mulibe tsamba kapena gawo lina lililonse la chomera cha tiyi Camellia sinensis. Malinga ndi sayansi ya zomera ndi katundu, ichi si tiyi, koma chakumwa cha chimanga. Mu gulu la Chitchaina, mankhwala otere amadutsa ngati 代用茶 (dàiyòng chá) — “tiyi yoloweza m’malo”: pansi pa izi amatanthauza zinthu zobiriwira za zomera (udzu, maluwa, njere, mbewu, mizu), zomwe amaziphatikiza molingana ndi njira ya tiyi, koma zomwe si tiyi. Udindo woterewu sichepetsa mankhwalawa: chomeracho cha barele chili ndi mwambo wake wazaka mazana ambiri, teknoloji yake yokazinga ndi malamulo ake a kuphatikiza, ndipo ndi koyenera kuliwunika ngati chakumwa chosiyana, osati ngati choloweza m’malo.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Kale ka chikhalidwe: barele ndi imodzi mwa mbewu zoyamba kubetedwa, zomwe anthu anaziphunzira ku Middle East kalekale kwambiri.
• Dera lomwe chakumwachi chimapezeka: China, Peninsula ya Korea, Japan.
• Udindo wa tsiku ndi tsiku: chakumwa cha tsiku ndi tsiku, “madzi okoma”, chotsagana ndi chakudya.

Mwambo wokazinga njere ndi kuzithira madzi otentha ndi wakale ndipo ndi wothandiza: kukazinga kumapangitsa chakumwachi kukhala chonunkhira, ndipo kuwiritsa madzi kumapangitsa kukhala kotetezeka. Ku Korea, boryeocha mwamwambo imalowa m’malo mwa madzi akumwa ndipo amaipereka m’nyumba ndi m’malesitilanti chaka chonse. Ku Japan, mugicha ndi chakumwa chachilimwe chachikale, chomwe amamwa chozizira ndipo amachigulitsa m’mabotolo paliponse. Ku China, dàmài chá wakhazikika ngati chakumwa chakunyumba “cha tsiku lililonse”, komanso ngati chowonjezera chosapeŵeka ku zakudya zamafuta za nyama, zokazinga pa moto ndi barbecue ya ku Korea, kumene amachimva bwino chifukwa cha mphamvu yake “yotsitsimutsa” mkamwa.

3. Kufotokoza kwa Zomera ndi Zinthu Zobiriwira:

• Chomera: udzu wapachaka ndi tsinde loyima ndi ngala yokhala ndi minyanga yaitali.
• Zinthu zobiriwira: njere zokhwima zouma za barele.
• Mitundu: mitundu ya mizere iwiri ndi isanu ndi umodzi; padera amatchula barele wamaliseche (wopanda mankhwala opanda peel).

Pa chomeracho amagwiritsa ntchito njere zokhwima za barele wamba (Hordeum vulgare). M’chizolowezi, barele nthawi zina amasakaniza ndi barele “wamaliseche” wa kumapiri ataliatali wofanana pa kagwiritsidwe — qingke (青稞, qīngkē), yemwe mwa sayansi ya zomera amamuwona ngati mtundu wa mtundu umodzimodziwo. Kutanthauzira kwa gulu linalake malinga ndi kagulu kakang’ono mu malonda sikunenedwe, ndipo pa khalidwe la chakumwachi chofunikira kwambiri si mtundu weniweniwo, koma kuyera kwa njere ndi mlingo wa kukazinga.

4. Terroir ndi Makhalidwe a Kulima:

• Madera akuluakulu: barele amalimidwa mokulira — kumpoto chakum’mawa kwa China, ku Inner Mongolia, m’zigawo za Gansu ndi Qinghai, ku Jiangsu, Zhejiang, Yunnan, ndipo mitundu yamaliseche — kumapiri a Tibet.
• Ulimi: mbewu yopirira kuzizira komanso yopirira chilala pang’ono ndi nyengo yaifupi ya kukula.
• Mitundu ya kubzala: barele wa masika ndi wa m’nyengo yozizira.

Barele ndi mbewu yamalonda yosafuna, yomwe imatha kubala zipatso kumene tirigu sangathenso: kumapiri, pa dothi losauka kapena lamchere, ndi chilimwe chachifupi. Chifukwa chake “terroir” mu tanthauzo lozolowereka la tiyi wolemekezeka pano likuwoneka lochepa: zinthu zobiriwira za dàmài chá ndi, monga lamulo, njere wamba zakudya kapena njere zosankhidwa mwapadera, ndipo kukoma kwa chakumwachi kumapangidwa makamaka pa nthawi yokazinga, osati m’munda.

5. Teknoloji ya Kupanga:

• Magulu onse: kuyeretsa ndi kukalibula njere → (nthawi zina) kunyowetsa kapena kutenthetsa ndi nthunzi → kuumitsa → kukazinga → kuziziritsa ndi kusanja → kulongedza.
• Njira yofunikira: kukazinga, pamene pamachitika reaction ya Maillard ndi caramelization, zomwe zimapereka mtundu, kununkhira ndi kukoma.

Malingo a kukazinga:

• Kukazinga kopepuka: njere zowala, chomeracho golide-udzu, mu kukoma kuli zambiri “zobiriwira” za chimanga ndi mkate, kutsekemera pang’ono.
• Kukazinga kwapakati: njira yolinganiza, mawu a nthendere ndi “toast”, chomeracho chamtundu wa amber — chofala kwambiri.
• Kukazinga kwakuda: njere zobiriŵa kwambiri, chomeracho chozama, mu kukoma kumawonekera mawu a khofi-caramel ndi owawa pang’ono.

Mitundu ya kutulutsa:

• Njere zathunthu: mtundu wachikale; umafuna nthawi yaitali yophatikiza kapena yowiritsa, koma chomeracho ndi chonunkhira ndipo chimalola kutsanulira kangapo.
• Njere zoswa: zimapereka kukoma mofulumira chifukwa cha malo akuluakulu okhudzana, ndibwino pa kuphatikiza kofulumira, koma chomeracho ndi chosawala.
• Mu matumba a sefa: ndibwino kwambiri ndipo ndi kokhazikika pa gawo; mkati — njere zoswa kapena chimanga, kutulutsa kumakhala kofulumira, koma kuwunika khalidwe la zinthu zobiriwira ndi maso kumakhala kovuta.

6. Makhalidwe a Organoleptic:

• Mtundu wa chomeracho: kuchokera ku golide-udzu pa kukazinga kopepuka mpaka ku amber wakuda ndi bulauni pa kukazinga kwakuda.
• Kununkhira: mkate wokazinga, chimanga, nthendere; pa kukazinga kwakuda — caramel ndi mawu a khofi.
• Kukoma: kofewa, kotsekemera pang’ono, “chimanga”, ndi kuya kokazinga; popanda kuuma kwa tannin wa tiyi.
• Kukoma kotsalira: koyera, kokazinga-nthendere, kosatalika.

Dàmài chá amamveka bwino ndendende chifukwa cha kumwa kosavuta ndi kusowa kwa kukhuthara: samawawanso ngati tiyi, samawumitsa mkamwa ndipo amathetsa ludzu bwino mu mtundu wotentha komanso wozizira.

7. Zomwe Zili mu Mankhwala:

• Carbohydrates: starch ndi fiber za chakudya za njere, kuphatikiza beta-glucans; mu chomeracho kumapita gawo laling’ono lokha la shuga wosungunuka.
• Mapuloteni ndi amino acid: amapezeka mu njere; mu chakumwachi amalowa m’miyeso yochepa.
• Mavitamini ndi mchere: mankhwala a gulu B, potaziyamu, magnesiamu, phosphorous.
• Zotuluka pakukazinga: melanoidins ndi mankhwala onunkhira (kuphatikiza alkylpyrazines), omwe amapanga mtundu ndi fungo.
• Caffeine: kulibe.
• Gluten: barele ndi mbewu yokhala ndi gluten, izi ziyenera kuganiziridwa ndi anthu osapirira.

Tikumbukire kuti chomeracho ndi kutulutsa kochepetsedwa: kuchuluka kwakukulu kwa starch ndi mapuloteni kumatsalira mu njere, ndipo mu chikho kumapita makamaka zinthu zonunkhira, gawo la shuga wosungunuka, mchere ndi zinthu zokazinga zopaka mtundu.

8. Zopindulitsa:

• Zomwe zimakonda kuganiziridwa mu mwambo wakunyumba wa Chitchaina: dàmài chá amaugwirizanitsa ndi “kuthandiza kugaya chakudya” (消食, xiāoshí) ndi mphamvu “yochotsa kumva mafuta” (解腻, jiěnì) pambuyo pa chakudya chokhathamira, komanso ndi “kuzizira” (清热, qīngrè) mu kutentha.
• Zomwe zili zosangalatsa ku sayansi: kumakambidwa ntchito ya antioxidant ya melanoidins ya njere zokazinga; ubwino wothandiza — chakumwa chopanda caffeine, choyenera kumwa madzulo komanso kwa iwo omwe caffeine ndi yosafunika.

Zonsezi pamwambapa ndi malingaliro a chikhalidwe ndi mutu wa kafukufuku, osati malonjezo a mankhwala. Tiyi ya barele ndi chakumwa chakudya, osati mankhwala; zonena zaumoyo za malonda ogulitsa zikupitirira kupitirira nkhani ino.

Chenjezo losalowerera ndale lomwe ndi chizolowezi kutchula: kusunga pang’ono; kuganizira kuti mankhwalawa ali ndi gluten ndipo sali oyenera pa celiac disease ndi kusapirira; m’magwero ena achikhalidwe amai pa nthawi yoyamwitsa amalangizidwa kusamala (izi zimagwirizanitsidwa makamaka ndi malt ndi njere zomeretsedwa — 麦芽, màiyá, — zomwe mu chizolowezi cha anthu zimagwirizanitsidwa ndi kukhudza kuyamwitsa, pamene njere yokazinga imasiyana nazo); pamene akumwa mankhwala pafupipafupi ndizomveka kufunsa katswiri. Uku ndi kutchula kwa machenjezo odziwika, osati malangizo kapena miyeso.

9. Kuphatikiza:

• Mulingo (njere zathunthu): pafupifupi 20 — 30 g pa 1 L ya madzi; pa njere zoswa amatenga zochepa.
• Kutentha: 90 — 100 °C (madzi otentha atsopano).
• Ziwiya: tiyapot kapena poto yowiritsira, thermos, mkebe wagalasi wa chomeracho chozizira.
• Nthawi: pa kuphatikiza ndi madzi otentha 5 — 10 mphindi; pa kuwiritsa 5 — 15 mphindi pa moto wochepa.
• Kutsanulira: njere zathunthu zimapirira kutsanulira 2 — 3; njere zoswa ndi matumba nthawi zambiri amapereka kukoma pa kamodzi.
• Tumba: thumba limodzi la sefa pa 300 — 500 ml ya madzi, kulowetsa 3 — 5 mphindi.

Njira yowiritsira (煮, zhǔ): njere zimathiridwa mu madzi ozizira, zimafikitsidwa pa kuwira ndipo zimasungidwa pa moto wochepa — chomeracho chimatuluka chokhathamira komanso chonunkhira. Njira yolowetsera (泡, pào): njere kapena thumba zimathiridwa madzi otentha ndipo zimasungidwa pansi pa chivundikiro. Pa kupereka kozizira, komwe kumadziwika makamaka ndi mugicha ya ku Japan, njere kapena thumba zimayikidwa mu mkebe ndi madzi ozizira ndipo zimachotsedwa mu firiji kwa maola angapo (nthawi zambiri usiku wonse) — motero kukoma kumakhala kofewa, popanda kuwawa. Kupereka dàmài chá kumatha kukhala kotentha, komanso kozizira, popanda shuga; ngati akufuna amamutsekemetsa pang’ono.

10. Kusunga:

• Mikhalidwe: malo owuma, amdima, chotengera chotsekedwa mwamphamvu, kutali ndi fungo lachilendo.
• Nthawi: njere yokazinga imataya kununkhira pang’onopang’ono; pafupifupi amaisunga mkati mwa chaka — theka, koma ndibwino kuigwiritsa ntchito yatsopano.
• Zowopsa: kuyamwa kwa chinyezi ndi fungo, kutaya kununkhira, pa kunyowa — nkhungu; nthenda za m’nkhokwe zimatheka.

Njere yokazinga imayamwa chinyezi mosavuta ndipo imayamwa fungo lachilendo, chifukwa chake amaisunga mosindikizidwa. Mu nyengo yachinyezi matumba otsegulidwa ndioyenera kuwasunga mu firiji. Njere yonyowa kapena ya nkhungu siyingagwiritsidwe ntchito.

11. Mtengo ndi Zonamizira:

• Cholinga cha mtengo wogulitsa: pafupifupi 70 ¥/kg pa njere yokazinga — izi ndi zinthu zotsika mtengo; mtengo wamalonda ndiwokwera ndipo umadalira kulongedza ndi mtundu (matumba ndi okwera mtengo chifukwa cha kulongedza).
• Momwe zinthu zobiriwira zabwino zimawonekera: njere yokazinga mofanana komanso ndendende ya mtundu umodzi, yoyera, yopanda zinyalala zambiri ndi fumbi, ndi fungo lomveka bwino lokazinga-mkate.
• Zomwe amalowetsa m’malo ndi zoyang’anira: njere yokazinga mopitirira “mpaka makala” amabisa zinthu zakale kapena zosafunika — chomeracho chimatulutsa fungo lowotcha; zoyenera kuchenjeza ndi fungo lachikale kapena la nkhungu (chiwopsezo cha kuwonongeka ndi poizoni pa kusunga kosayenera), kuchuluka kwa njere zosweka ndi zinyalala, komanso kusakaniza kwa chimanga chotsika mtengo kwambiri.

Tiyi ya barele palokha ndi yotsika mtengo, chifukwa chake amainamizira kawirikawiri — vuto nthawi zambiri limakhala mu khalidwe, osati mu kufalsifikati. Njere zathunthu ndizosavuta kuziwunika ndi maso ndi fungo, kuposa zomwe zili mkati mwa matumba a sefa, chifukwa chake pa kukayika pa wogulitsa ndibwino kutsata njira ya njere zathunthu. Mtengo wotchulidwa — ndi mlingo wa mtengo wogulitsa, osati lonjezo la mtengo weniweni wamalonda.

12. Zinthu Zosangalatsa:

• Ku Korea, boryeocha nthawi zambiri imalowa m’malo mwa madzi akumwa wamba — amaiphikira m’miyeso yaikulu ndipo amamwa tsiku lonse.
• Ku Japan, mugicha ndi chakumwa chodziwika bwino chachilimwe, chomwe amachigulitsa chozizira m’mabotolo ndipo amamwa m’mikono.
• Kusowa kwa caffeine kumapangitsa dàmài chá kukhala chakumwa chosavuta cha “banja” — amamwa mofewetsa madzulo.
• Kukazinga kwa njere mwa malingaliro kumayandana ndi kukazinga kwa khofi: ponse pawiri, kukoma ndi mtundu zimabadwa mu reaction ya Maillard.
• Malinga ndi mtundu wake, dàmài chá ndi wachibale wa chomeracho cha Chitchaina cha buckwheat kuchokera ku Tartary buckwheat (苦荞茶, kǔqiáo chá): onse amaimira banja la zoloweza m’malo mwa tiyi zokazinga za chimanga zopanda caffeine.
• Chomeracho cha barele sichiyenera kusokonezedwa ndi genmaicha ya ku Japan (玄米茶) — imeneyo imakhala ndi tiyi weniweni wobiriŵa ndi mpunga wokazinga, pamene dàmài chá mulibe tsamba la tiyi konse.
• Zosakaniza za barele ndi chimanga chokazinga zimapezeka, zomwe zimapereka kutsekemera kowonjezera ku chomeracho.

Pomaliza:

Tiyi ya barele ndi chakumwa choona mtima komanso chothandiza, chomwe, ngakhale chikuwoneka chosavuta kunja, chili ndi chikhalidwe chake chenichenicho ndi teknoloji yake. Ubwino wake suli mu kutsanzira tiyi weniweni, koma mu zomwe tiyi alibe: kukoma kofewa kokazinga kopanda caffeine ndi kuuma, kuphatikiza kosavuta ndi kuyenerana kofanana mu mtundu wotentha ndi wozizira. Nchifukwa chake ku East Asia adatenga malo a chakumwa cha tsiku ndi tsiku — kuchokera ku “madzi okoma” a ku Korea mpaka ku mkebe wachilimwe wa ku Japan ndi mnzake wa Chitchaina wa chakudya chamafuta.

Kuwunika dàmài chá ndikoyenera ngati woimira wodziyimira pawokha wa banja lalikulu la 代用茶 (dàiyòng chá), osati ngati choloweza m’malo. Salinso wa Camellia sinensis ndipo safuna kukhala, koma ali ndi khalidwe lodziwika, teknoloji yomveka ya kukazinga ndi malamulo omveka a kumwa. Posankha ndioyenera kuyang’ana pa kuyera ndi kufanana kwa kukazinga kwa njere ndi pa kusowa kwa fungo lachikale, ndipo pa kuphatikiza — kukhulupirira miyeso yosavuta ndipo osaopa kuyesa mlingo wa kukazinga ndi kulowetsa kozizira.

the teas described here are available from teamotea