gāncǎo piàn

Magawo a licorice (甘草片, gāncǎo piàn) ndi mizu yowumitsidwa ya licorice, yodulidwa mozungulira kukhala tinthu tating’ono ndi kuthiridwa madzi otentha kuti apange chakumwa chofewa, chotsekemera momveka bwino. Tiyeni titsimikize mfundo yayikulu: awa si tiyi m’lingaliro la botaniki — mankhwalawa alibe masamba kapena masamba a chomera cha tiyi (Camellia sinensis), ndipo chakumwacho mu gulu la Chitchaina chimatchedwa “m’malo mwa tiyi,” kutanthauza kuti ndi maphuzi a zitsamba (代用茶, dàiyòng chá). Zopangira zake ndi mizu ndi mizu ikuluikulu ya mitundu ingapo yofanana ya mtundu wa licorice (Glycyrrhiza), makamaka Ural licorice (Glycyrrhiza uralensis). Madera akuluakulu omwe amatengera ndi kulima ali kumpoto kowuma ndi kumpoto chakumadzulo kwa dzikolo — ku Inner Mongolia, Xinjiang, Gansu, ndi Ningxia. M’moyo watsiku ndi tsiku, licorice imayamikiridwa chifukwa cha kutsekemera kwake kwachilengedwe komanso kufewa kwake kokutira: imathiridwa yokha, kuwonjezeredwa ku zosakaniza za zitsamba ndi maphuzi oziziritsa, komanso imagwiritsidwa ntchito kwambiri m’kuphika ndi m’makampani a zakudya.

1. Gulu ndi Chiyambi:

• Mtundu: maphuzi a zomera kuchokera ku muzu; choloweza m’malo mwa tiyi (代用茶, dàiyòng chá)
• Banja: nyemba (Fabaceae, zomwenso ndi Leguminosae)
• Mtundu: licorice (Glycyrrhiza)
• Mitundu yochokera: Ural licorice (Glycyrrhiza uralensis), licorice wamba (Glycyrrhiza glabra), inflata licorice (Glycyrrhiza inflata)
• Dzina lachi China la zopangira: 甘草 (gāncǎo) — kwenikweni “udzu wotsekemera”

Ndikofunikira kusiyanitsa mankhwalawa ndi tiyi weniweni. Magawo a licorice alibe Camellia sinensis, ndipo mawu oti “tiyi” pano amangogwiritsidwa ntchito mwachizoloŵezi — kutanthauza maphuzi otentha. M’dongosolo la Chitchaina, zakumwa zoterezi zimalembedwa kuti 代用茶 (dàiyòng chá), “tiyi woloweza m’malo,” kapena kungokhala zopangira za zomera za maphuzi. Ili ndi gulu lodziyimira palokha lokhala ndi mbiri yake ndi chikhalidwe chake cha kuthira, osati kutsanzira kapena choloweza m’malo mwa masamba a tiyi.

Pharmacopoeia ya China (中国药典, Zhōngguó Yàodiǎn) ya zopangira zamankhwala 甘草 imavomereza mitundu itatu ya botaniki — Glycyrrhiza uralensis, Glycyrrhiza inflata ndi Glycyrrhiza glabra. Pogwiritsira ntchito ngati chakudya ndi pakhomo, Ural licorice ndi yomwe imagwiritsidwa ntchito kwambiri chifukwa ndi yofala kwambiri kumpoto kwa China.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Kale kakugwiritsidwa ntchito: zaka zoposa zikwi ziwiri za chikhalidwe cholembedwa
• Kutchulidwa koyambirira: licorice imapezeka m’mabuku akale kwambiri a zitsamba a Chitchaina, kuphatikizapo “Mndandanda wa Zitsamba wa Shennong” (神农本草经, Shénnóng Běncǎo Jīng)
• Dzina laulemu: 国老 (guólǎo), “mkulu” pakati pa zitsamba

Licorice ndi imodzi mwa zomera zolemekezeka kwambiri komanso zogwiritsidwa ntchito kawirikawiri mu chikhalidwe cha Chitchaina. Chifukwa cha kuthekera kwake kofewetsa ndi “kuyanjanitsa” kukoma ndi zochita za zosakaniza zina za chisakanizo, nthawi yayitali idatchedwa 国老 (guólǎo) — dzinali limanenedwa kuti linapatsidwa ndi dokotala ndi katswiri Tao Hongjing (陶弘景, Táo Hóngjǐng) wa m’nthawi ya Southern Dynasties. M’machiritso achikale, licorice ankaonjezeredwa kuti “agwirizane” ndi kapangidwe ka chisakanizo (调和诸药, tiáohé zhū yào), ndipo chotsatira chake chinali kuti adalowa mu gawo lalikulu la machiritso achikale.

Kuwonjezera pa machiritso a mankhwala, muzu wotsekemera wakhalapo kale m’moyo watsiku ndi tsiku: amautafuna, kuuthira, kuuyika m’maphuzi othetsa ludzu nthawi yotentha, ndi kuugwiritsa ntchito ngati chotsekemera chachilengedwe. Kuchokera apa, kusintha kupita ku mawonekedwe a “tiyi” — maphuzi osavuta otsekemera omwe amamwa m’njira, m’munda, ndi kunyumba.

3. Kufotokoza kwa Botaniki ndi Zopangira:

• Mkhalidwe wa moyo: chomera chosatha cha udzu chokhala ndi muzu wamphamvu wa mawonekedwe a ndodo
• Gawo logwiritsidwa ntchito: muzu ndi muzu waukulu
• Mawonekedwe a kudula: magawo ozungulira (kawirikawiri osazungulira) — kuchokera pamenepo dzina lakuti 甘草片
• Chizindikiro cha ubwino pa chodulidwacho: chithunzi chozungulira, “pachimake-chrysanthemum” (菊花心, júhuā xīn)

Licorice imapanga dongosolo lakuya la mizu, lomwe limalowa m’miyala mitali, zomwe zimalola kuti ikhale ndi moyo m’malo owuma a udzu ndi theka la zipululu. Pazopangira, mizu ndi mizu ikuluikulu yobiriwira imakumbidwa, kuyeretsedwa m’mbali mwa timizu tating’ono tomwe timakhala ndi mizu yochuluka, kuumitsidwa ndi kudulidwa mozungulira. Kudula kozungulirako ndi komwe kumabweretsa “timakobidi” tozungulira ndi kapangidwe kake.

• Khungwa (lakunja): kuchokera ku bulauni lofiirira lofiira mpaka ku imvi-bulauni, yokhala ndi makwinya ozungulira
• Minofu yamkati: yachikasu chowala, yokhala ndi kapangidwe ka ufa (粉性, fěnxìng)
• Chithunzi cha chodulidwacho: mphete yowoneka bwino ya cambial ndi mizati yozungulira

Zopangira zimasiyanitsidwa pakati pa “khungwa” ndi losenda (去皮, qùpí). Mu chikhalidwe cha mankhwala, amasiyanitsanso licorice “yobiriwira” (生甘草, shēng gāncǎo) kuchokera ku yokonzedwa ndi uchi (炙甘草, zhì gāncǎo); pa maphuzi a “tiyi,” magawo obiriwira ndi omwe amagwiritsidwa ntchito.

4. Malo ndi Makhalidwe a Kulima:

• Dera mu China: Inner Mongolia (内蒙古, Nèiménggǔ), Xinjiang (新疆, Xīnjiāng), Gansu (甘肃, Gānsù), Ningxia (宁夏, Níngxià)
• Mtundu wa malo: madera owuma a udzu, theka la zipululu, dothi lamchere ndi lamchenga
• Dera lodziwika bwino: licorice yochokera ku Ordos (鄂尔多斯, È’ěrduōsī), makamaka Hangjin Banner (杭锦旗, Hángjǐn Qí)

Licorice imagonjera chilala ndi mchere, imayenera dothi losauka lamchenga ndi lamchere pang’ono, losayenera mbewu zambiri. Amakhulupirira kuti nyengo yowuma kwambiri ya kontinenti yokhala ndi chirimwe chotentha chowuma komanso kusiyana kwakukulu kwa kutentha kwatsiku ndi usiku kumathandizira kudzikundikira kwa zinthu zotsekemera ndi zonunkhira mu muzu. M’mbiri, licorice yochokera ku Ordos inkayamikiridwa kwambiri — yotchedwa 梁外甘草 (liángwài gāncǎo).

Licorice yomwe imamera mwachilengedwe ku China imatetezedwa: yalembedwa m’mindandanda ya zomera zotetezedwa zakuthengo, ndipo kukolola kwake kumayendetsedwa ndi kufuna zilolezo — kukolola kopanda malire ndikoletsedwa chifukwa cha kuwonongeka kwa madera a udzu. Chifukwa chake, zopangira zochulukirapo zimachokera ku minda, kumene muzu umalimidwa kwa zaka zingapo mpaka kukolola.

5. Ukadaulo wa Kupanga:

• Kukolola: makamaka nthawi yakugwa, pomwe muzu uli ndi zinthu zambiri zosungidwa
• Kukonza koyambirira: kuyeretsa nthaka ndi timizu tating’ono, ngati n’koyenera — kuchotsa khungwa
• Kuumitsa: mpweya-dzuwa mpaka kukhala kowuma kokhazikika
• Kudula: magawo ozungulira, kusanja malinga ndi makulidwe ndi m’mimba mwake

Pambuyo pokumba, mizu imatsukidwa, kudulidwa, ngati n’koyenera kugawidwa m’zidutswa ndi kuumitsidwa. Zopangira zowuma zimadulidwa kukhala magawo — a maphuzi apakhomo nthawi zambiri oonda, kuti apereke kutsekemera mosavuta. Chomalizacho chimasanjidwa: magawo okulira, osalala, okhala ndi chodulidwa chachikasu chowala amayamikiridwa kwambiri.

Palinso kukazinga kwa uchi (炙甘草, zhì gāncǎo) — muzu umaviikidwa mu uchi ndi kutenthedwa; chotere chimakhala chotsekemera komanso chofewa, koma ichi ndi kukonza kwa mankhwala, osati zopangira za maphuzi a tsiku ndi tsiku. Tiyeni titchule payokha mchitidwe wosakhulupirika wa kufukiza ndi sulfure pofuna mawonekedwe “ogulitsa” — zambiri za izi zili mu gawo la zonyenga.

6. Makhalidwe a Organoleptic:

• Mtundu wa zopangira: kunja bulauni-mvi, pa chodulidwacho — kuchokera ku chikasu chowala mpaka chachikasu chowala kwambiri
• Kununkhira: kofooka, kofewa kwa udzu, kwapadera
• Kukoma kwa maphuzi: kotsekemera momveka bwino, kokutira, ndi kukoma kotsalira kwa udzu pang’ono
• Thupi la maphuzi: lofewa, ndikumverera kwa kutsekemera “kozama”

Maphuzi okonzeka ndi achikasu chowala, owonekera. Khalidwe lake lalikulu ndi kutsekemera kwachilengedwe kolemera, komwe kumakhala m’kamwa kwa nthawi yayitali. Mosiyana ndi shuga, kutsekemera kumeneku kumamveka ngati “kozama” ndi pang’ono la lacorice. Ngati kuthira kumachitika kwautali kwambiri kapena kotentha kwambiri, kuwawa pang’ono ndi kakomedwe kake kochititsa kunjenjemera kumatha kuwonekera.

7. Kapangidwe ka Mankhwala:

• Chigawo chachikulu chotsekemera: glycyrrhizin (glycyrrhizic acid) — triterpene saponin
• Flavonoids: liquiritin, isoliquiritin, liquiritigenin ndi mankhwala ofanana nawo
• Zinthu za mtundu wapadera: glabridin (yofala kwambiri ku Glycyrrhiza glabra), licochalcones (makamaka, ku Glycyrrhiza inflata)
• Zina: polysaccharides, coumarins, zigawo zotsalira zofunikira

Glycyrrhizin ndiyo imachititsa kutsekemera kwapadera: ndi yotsekemera kwambiri kuposa sucrose nthawi zambiri. Ndikapangidwa ndi hydrolysis, glycyrrhetinic acid imagawanika. Flavonoids ndi chalcones zimapereka mtundu, timakomedwe tosiyanasiyana ndi kukoma, ndipo zimakhala chidwi cha sayansi. Kapangidwe kake kumadalira kwambiri mtundu, dera lomwe imamerako, zaka za muzu, ndi njira yokonzedwera.

8. Zopindulitsa:

• Monga momwe amaganiziridwa mu chikhalidwe chatsiku ndi tsiku cha Chitchaina: licorice imagwirizanitsidwa ndi malingaliro a “kuyeretsa kutentha ndi kuchotsa kutentha kowonetsa poyizoni” (清热解毒, qīngrè jiědú) ndi “kunyowetsa mapapo, kufewetsa chifuwa” (润肺止咳, rùnfèi zhǐké)
• Zomwe sayansi imafufuza: glycyrrhizin, glycyrrhetinic acid, ndi flavonoids a licorice amafufuzidwa pa nkhani ya antioxidant, anti-inflammatory, ndi zochitika zina

Ndikofunikira kutsimikiza: magawo a licorice ndi chakudya ndi maphuzi apakhomo, osati mankhwala. Malingaliro achikhalidwe omwe aperekedwa amafotokoza nkhani ya chikhalidwe chogwiritsira ntchito, osati zotsatira za machiritso zotsimikiziridwa; malonjezo a thanzi ogulitsa amapita kupitirira malire a nkhani ya encyclopedia ndipo sayenera kumveka ngati malangizo a zachipatala.

Nthawi yomweyo, licorice ili ndi machenjezo odziwika bwino, omwe ali oyenera kutchulidwa mosalowerera ndale. Kumwa pafupipafupi kwa glycyrrhizin wochuluka kumatha kusokoneza kagayidwe ka madzi ndi mchere m’thupi — kutsekera sodium ndi madzi, kuchepa kwa potaziyamu, kukweza kuthamanga kwa magazi; m’mabukuwa izi zimafotokozedwa ngati “pseudoaldosteronism.” Chifukwa chake mankhwalawa amamwa moperewera. Kusamala kwapadera nthawi zambiri kumagwirizanitsidwa ndi pakati, kuthamanga kwa magazi, matenda a impso ndi mtima, komanso ndi kumwa mankhwala ena nthawi yomweyo. Mabungwe a zakudya apadziko lonse amalimbikitsa kudziletsa pakumwa glycyrrhizin tsiku ndi tsiku. Mlingo weniweni ndi ndondomeko ndi nkhani ya katswiri, osati ya encyclopedia.

9. Kuthira:

• Kuchuluka: pafupifupi 3–5 g a magawo (mapepala angapo) pa 250–300 ml a madzi
• Madzi: otentha, oyandikira kuwira, pafupifupi 95–100 °C
• Chombo: teapot, gaiwan, chikho chosavuta chotenthetsera kapena thermos
• Nthawi: 5–10 mphindi pa maphuzi oyamba
• Chiwerengero cha kuthira: 2–4, mpaka pamene kutsekemera kukhalabe

Magawo a licorice amapereka kutsekemera bwino m’madzi otentha. Chifukwa cha kutsekemera kwakukulu, muzu nthawi zambiri umathiridwa osati wokha, koma ngati “chotsekemera” cha chisakanizo cha zitsamba — ndi chrysanthemum, peppermint, zipatso za goji, ndi zina. Maphuziwo amamwa otentha kapena ozizira: m’nyengo yotentha, maphuzi ozizira a licorice amatsitsimula ndi kuthetsa ludzu bwino. Kuwiritsa kwautali kumapangitsa kukoma kukhala kochulukirapo, koma kumatha kuwonjezera kuwawa, chifukwa chake pa chakumwa chofewa, kungothira ndikokwanira.

10. Kusunga:

• Mkhalidwe: malo owuma, ozizira, amdima
• Chombo: chotengera chotsekedwa mwamphamvu kapena mtsuko, kutali ndi fungo lachilendo
• Adani a zopangira: chinyezi, kuwala kwachindunji, fungo lamphamvu, kutentha kwakhitchini
• Zizindikiro za kuwonongeka: kunyowa, fungo la nkhungu, kutaya kutsekemera

Magawo owuma a licorice, akasungidwa bwino, amakhala nthawi yayitali. Chofunikira ndi kuwateteza ku chinyezi: zopangira zonyowa zimaphulika nkhungu mosavuta. Monga zomera zambiri zowuma, licorice imasungidwa mu chotengera chotsekedwa, kutali ndi zokometsera ndi chirichonse chonunkhira, chifukwa muzu wotsekuka umatenga fungo mosavuta.

11. Mtengo ndi Zonyenga:

• Choyerekeza cha mtengo wogulitsa mochuluka: pafupifupi 56 ¥/kg pa magawo wamba a chakudya; mitundu yapamwamba ndi yokwera mtengo, zopangira zotsika mtengo ndi zotsika mtengo
• Zizindikiro za zopangira zabwino: chodulidwa chachikasu cha ufa, chithunzi chowoneka bwino chozungulira (菊花心, júhuā xīn), kutsekemera komveka bwino, fungo lapadera
• Zomwe zimalowetsedwa m’malo: muzu “wathira” kale pambuyo pochotsa glycyrrhizin m’mafakitale, gawo lalikulu lamatabwa la muzu, kusakaniza mitundu ndi masanjidwe

Mtengo umadalira kwambiri mtundu, m’mimba mwake a magawo, mtundu wa licorice, ndi dera. Chiwerengerochi choyerekezeracho chiyenera kumveka ngati chowongolera cha zopangira wamba zogulitsa mochuluka, osati ngati lonjezo la mtengo wogulitsa. Gawo lenileni la ubwino pa chodulidwacho ndi lachikasu, la “ufa,” ndi chithunzi cha mizati ya nyenyezi; kukoma kwake — koyera komanso kotsekemera kwambiri.

Chowopsa chachikulu pogula ndi zopangira zomwe kutsekemera kwake kwachotsedwa kale pang’ono pazinthu zamafti: magawo oterowo amawoneka ofanana, koma amawoneka ochepa kutsekemera. Mawonekedwe oyera modabwitsa, “oyengedwa,” ndi fungo lowawitsa lakuthwa liyenera kukudodometsani — ichi ndi chizindikiro chotheka cha kufukiza ndi sulfure. Magawo amdima, ofumbwa, okhala ndi khungwa lalikulu komanso minofu yachikasu yochepa amanenanso za ubwino wotsika.

12. Zinthu Zosangalatsa:

• Tanthauzo la dzina lachilatini: dzina la mtundu Glycyrrhiza linapangidwa kuchokera ku mawu a Chigiriki oti “wotsekemera” ndi “muzu,” kutanthauza kwenikweni “muzu wotsekemera”; kuchokera pamenepo mawu a ku Ulaya oti “liquorice.”
• “Mkulu wa zitsamba”: dzina loti 国老 (guólǎo) likugogomezera udindo wa licorice monga “woyanjanitsa” kapangidwe ka chisakanizo.
• Chosakaniza chopezeka paliponse: licorice imalowa mu gawo lalikulu kwambiri la machiritso achikale a Chitchaina — makamaka chifukwa cha ntchito yake yoyanjanitsa.
• Osati maphuzi okha: muzu wotsekemera umagwiritsidwa ntchito ngati chotsekemera chachilengedwe ndi chokometsera — m’maswiti olimba, sauces, zakudya zophikidwa mu msuzi wonunkhira (卤味, lǔwèi), ndi zotsekemera.
• Kutsekemera kopanda shuga: chigawo chachikulu chotsekemera ndi glycyrrhizin, osati shuga, chifukwa chake kukoma kumazindikirika ngati “lacorice,” osati “shuga.”

Pomaliza:

Magawo a licorice ndi chitsanzo chabwino cha momwe zopangira wamba za chikhalidwe cha mankhwala-chakudya zidakhala chakumwa chodziyimira palokha cha pakhomo. Mwachidziwitso, iyi ndi 代用茶 (dàiyòng chá), “tiyi woloweza m’malo,” osati tiyi wochokera ku Camellia sinensis, koma kumbuyo kwake kuli chikhalidwe chake cha zaka mazana ambiri — kuchokera ku minda ya madera a udzu ya Inner Mongolia ndi Xinjiang mpaka ku maphuzi osavuta otsekemera mu thermos. Mtengo wa mankhwalawa uli mu kutsekemera kwachilengedwe, kufewa, ndi kusinthasintha: umayenera paliponse, wokha, ndi ngati maziko a chisakanizo cha zitsamba.

Nthawi yomweyo, kulemekeza chikhalidwe sikuchotsa kuyang’ana kochenjera: licorice ndi chakudya, osati mankhwala, ndipo kutsekemera kwake kumaperekedwa ndi glycyrrhizin yamoyo, yomwe imafuna kudziletsa. Njira yanzeru ndi kugula zopangira zachikasu zodulidwa moona mtima zokhala ndi chodulidwa cha “chrysanthemum” chowoneka bwino, kuzisunga zowuma, ndi kuzithira moperewera, kusiya mafunso a zachipatala kwa akatswiri.

the teas described here are available from teamotea