guì zhōu qū lǜ · thetea.app

Mtundu Wobiriwira Wokhotakhota wa Guizhou (贵州曲绿, Guìzhōu qū lǜ) si mtundu wina wokhala ndi dzina lapadera, koma ndi gulu la masitayelo ndi madera a tiyi wobiriwira womwe umasonkhanitsa tiyi wobiriwira wokhotakhota (曲形, qūxíng) wochokera kumapiri a chigawo cha Guizhou kum’mwera chakumadzulo kwa China. Dzinali limasonyeza mwachindunji komwe amachokera (贵州 - Guizhou) ndi mawonekedwe a masamba omalizidwa (曲 - “wokhotakhota”, “wopindika”). M’zaka makumi angapo zapitazi, Guizhou yasanduka limodzi mwa madera ofunikira kwambiri a tiyi m’dzikoli ndipo, malinga ndi ziwerengero za mafakitale, ili ndi malo akuluakulu olimapo tiyi ku China. Tiyi wa gulu ili amayamikiridwa chifukwa cha kukoma kwake kwatsopano, kofewa ndi mafuta a mtedza, mtengo wokwanira, ndi mbiri ya zinthu zoyera zachilengedwe, zomwe zimalimidwa kumalo ataliatali momwe kumakhala mitambo nthawi zonse. Mosiyana ndi tiyi wotchuka wa m’chigawochi - Meitan Cuiya (湄潭翠芽, Méitán Cuìyá) kapena Duyun Maojian (都匀毛尖, Dūyún Máojiān) - “曲绿” amayimira gawo lofala, la tsiku ndi tsiku la tiyi wobiriwira wabwino.

1. Magulu ndi Chiyambi:

Mtundu: tiyi wobiriwira (绿茶, lǜchá); gulu la mawonekedwe okhotakhota ndi theka-kokhotakhota (曲形 / 卷曲形, qūxíng / juǎnqūxíng).
Chiyambi: chigawo cha Guizhou (贵州, Guìzhōu), PRC. Maboma ndi zigawo zazikulu zopangira tiyi - Meitan (湄潭, Méitán), Fenggang (凤冈, Fènggāng), Duyun (都匀, Dūyún), Zunyi (遵义, Zūnyì), Shiqian (石阡, Shíqiān) ndi ena.
Udindo wa gulu: masitayelo/chigawo, osati dzina limodzi lotetezedwa.
Mtundu wa botanical: Camellia sinensis, makamaka mtundu wa masamba ang’onoang’ono (var. sinensis), komanso mitundu ina ya m’deralo.

Mawu oti “曲绿” amafotokoza mawonekedwe ndi mtundu wa tiyi, osati mudzi kapena fakitale inayake. Komabe, dzina lalikulu loti “Tiyi Wobiriwira wa Guizhou” (贵州绿茶, Guìzhōu lǜchá) mu 2017 linalandira udindo wa chisonyezero cha geographical, chomwe chikukhudza dera lonse la chigawochi. Tiyi wobiriwira wa Guizhou amapangidwa motsatira dongosolo la mayiko la miyezo ya tiyi wobiriwira, komanso miyezo ya chigawo ya mndandanda wa DB52 (52 ndi nambala ya Guizhou mu dongosolo la miyezo ya m’deralo la PRC); manambala enieni ndi masinthidwe amadalira bizinesi ndipo safotokozedwa apa pofuna kupewa zolakwika.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Chigwa cha Yunnan-Guizhou (云贵高原, Yúnguì Gāoyuán) ndi limodzi la madera akale kwambiri a chomera cha tiyi. M’boma la Pu’an (普安, Pǔ’ān) pali mitengo yakale ya tiyi wa mphumi zinayi (四球茶, sìqiú chá - Camellia tetracocca); komweko kunapezeka cholembera cha njere chomwe m’mabuku a tiyi a ku China chimalinganizidwa ndi tiyi ndipo chimayikidwa, malinga ndi zaka zosiyanasiyana, pafupifupi zaka miliyoni imodzi. Zofukula izi zimakhala umboni wakale wa chikhalidwe cha tiyi cha m’deralo, ngakhale kuti zina mwa zoyerekezera zakale zimakhalabe nkhani ya mkangano wa sayansi.

Chowonadi chofunikira cha mbiri: m’zaka za Nkhondo Yokaniza ku Japan (kumapeto kwa zaka za 1930), m’boma la Meitan kunasamutsidwa malo a sayansi a tiyi a boma - Central Tea Experimental Station (中央实验茶场, Zhōngyāng Shíyàn Cháchǎng).

Nthawi yomweyo ku Zunyi ndi Meitan kunasamuka Zhejiang University. Chifukwa chake chigawochi chinakhala kwakanthawi limodzi la malo a sayansi amakono a tiyi ku China. M’zaka za 2000-2010, Guizhou inachita kukulitsa kwakukulu kwa malo olimapo, poika chandamale pa terroir “yoyera” yopanda kuipitsidwa ndi mafakitale; ndipamene panapangika msika wa tiyi wodziwika bwino wa m’chigawochi, womwe gulu la “曲绿” ndi lina lake.

3. Kufotokozera kwa Botanical ndi Zinthu Zake:

Mtundu (cultivar): Fuding Dabai (福鼎大白茶, Fúdǐng Dàbáichá), mitundu ya m’deralo (地方群体种, dìfāng qúntǐzhǒng), komanso mizere yotukula m’chigawochi ya Qianmei (黔湄, Qiánméi) ndi ina yofanana; m’madera ena - Shiqian Mossy Tea (石阡苔茶, Shíqiān táichá).
Mulingo wa kuthyola: pa tiyi wokhotakhota wobiriwira nthawi zambiri mphumi ndi masamba amodzi kapena awiri (一芽一叶 / 一芽二叶, yī yá yī yè / yī yá èr yè); kawirikawiri - mizu yapamwamba kwambiri pamagiredi apamwamba.
Nyengo: kuchuluka kwakukulu - kuthyola kwa masika; kuthyola kwa chilimwe ndi kwa autumn kumapereka chinthu chokoma mophweka.

Chilembo cha 黔 (qián) ndi dzina lofupikitsidwa la Guizhou, kuchokera apo mizere ya tchire ya “Qian” ndi dzina lomwe limadzitchula okha la tiyi wa m’deralo.

4. Terroir ndi Makhalidwe a Kulimidwa:

Kutalika: minda yambiri ili pa 800-1400 m pamwamba pa nyanja, madera ena - pamwamba.
Nyengo: subtropical wonyowa wa mphepo ya monsoon, ndi mitambo yambiri ndi nkhungu; mwambi wa m’deralo “天无三日晴” (tiān wú sān rì qíng) - “kumwamba sikukhala kowala masiku atatu motsatana” - umafotokoza bwino kuwunikira komwe kumafalikira, kothandiza kuti pakhale ma amino acid ambiri.
Dothi: makamaka dothi lachikasu ndi lofiira la acidic; m’madera ambiri dothi limakhala ndi selenium ndi zinc.

Kuphatikiza kwa latitude yotsika ndi kutalika kwakukulu kumapereka kutentha kofewa ndi kukula kwapang’onopang’ono kwa mphukira, zomwe ndi zachilendo kwa tiyi watsopano kwambiri komanso wochepa kuwawa. Boma la Fenggang limadziwika ngati “dziko la tiyi wa zinc-selenium” (锌硒茶乡, xīn xī cháxiāng); dothi lokhathamira selenium (硒, xī) limapezekanso m’madera ena oyandikana. Mafamu ambiri amatsindika kusakhalapo kwa magwero a kuipitsa kwa mafakitale.

5. Tekinoloje Yopangira:

Njira yopangira: yachikale yobiriwira, ndi kuletsa ma enzyme ndi kutentha ndipo popanda gawo la oxidation.

Ndondomeko ya ntchito yodziwika bwino ya tiyi wokhotakhota wobiriwira wa ku Guizhou:

Kuthyola masamba atsopano (采摘, cǎizhāi).
Kuwotcha pang’ono/kuyala (摊青, tānqīng) kuti atayire chinyezi pang’ono ndi kuyanjanitsa zinthuzo.
Kuletsa - “kuphera zobiriwira” (杀青, shāqīng), nthawi zambiri ndi makina mumphika wozungulira kapena wophikira; kawirikawiri amagwiritsa ntchito nthunzi.
Kukhotakhota (揉捻, róuniǎn) kuti awononge makoma a ma cell ndi kupanga mawonekedwe amtsogolo.
Kuumba (做形 / 理条, zuòxíng / lǐtiáo) - gawo lofunikira makamaka pa “曲”: chifukwa cha kukhotakhota mobwerezabwereza ndi kuyanika pang’ono, masamba amapeza mawonekedwe okhotakhota, oyenda mozungulira.
Kuyanika (干燥, gānzào) mpaka kufika pachinyezi chotsika chokhazikika.

Ndi kuumba kwanthawi yayitali komwe kumasiyanitsa “曲绿” ndi tiyi wophwatikana (扁形) kapena wongoka ngati mivi: masamba amakhala ophatikizika, nthawi zambiri ndi ubweya wooneka kunsonga.

6. Makhalidwe a Organoleptic:

Masamba owuma: okhotakhota mwamphamvu, opindika; mtundu kuchokera wobiriwira wakuda mpaka wobiriwira, nthawi zambiri ndi ubweya wa siliva pa mphumi.
Kumimina: chikasu-chobiriwira, chowala ndi choyera.
Fungo: latsopano, ndi mafuta odziwika a mtedza wokazinga (板栗香, bǎnlì xiāng), nthawi zina ndi kachidutswa kakang’ono ka maluwa kapena ka udzu kokoma.
Kukoma: kwatsopano ndi kofewa (鲜醇, xiānchún), ndi kakomedwe kake kofatsa ndi zotsalira zokoma; kwa magulu amapiri a masika - kokwanira komanso “kodzaza”.
Masamba otseguka: obiriwira bwino, ofanana.

Chitsanzo chabwino chimapereka katsopano ndi kufewa kopanda kuwawa kwakukulu; kuuma ndi kafungo ka “udzu” kumasonyeza mizu yochedwa kapena zosokoneza pakuletsa.

7. Zili M’magulu a Chemical:

Polyphenols (茶多酚, chá duōfēn): pafupifupi 18-30% ya kulemera kowuma; gawo lalikulu - catechins (儿茶素, érchásù), kuphatikizapo EGCG.
Ma Amino Acid (氨基酸, ānjīsuān): gawo lodziwika la L-theanine (茶氨酸, chá’ānsuān), nthawi zambiri pafupifupi 2-4%; mapiri ndi mitambo zimathandiza kuti apezeke.
Caffeine (咖啡碱, kāfēijiǎn): pafupifupi 2-4%.
Zina: mankhwala onunkhira, shuga osungunuka m’madzi, mavitamini, mamineral; mu tiyi wa madera a selenium-zinc - kuchuluka kwakukulu kwa selenium ndi zinc.

Gawo lalikulu la ma amino acid ndi chiyerekezo chochepa cha polyphenols ku ma amino acid chimafotokoza kukoma kwa “kwatsopano”. Ziwerengero zenizeni zimadalira mtundu wa chomera, nyengo ndi malo, choncho ndi bwino kunena za misinkhu.

8. Ubwino Wake:

Mphamvu ya antioxidant: imachokera ku catechins ndi ma polyphenol ena.
Mphamvu yofewa yonyamulira: kuphatikiza kwa caffeine ndi theanine kumapereka mphamvu yopanda kuchita zowawa.
Kuthira madzi m’thupi ndi kutsika kwa kalori: chakumwa chopanda shuga popanda zina zowonjezera.

Tiyi wobiriwira nthawi zambiri amayesedwa kuti ndi “wozizira” mwachibadwa m’maphunziro a zakudya a ku China, amamwa kuti atsitsimutse. Zomwe zafotokozedwazo si malangizo a zamankhwala: anthu osamva bwino caffeine, amayi apakati, komanso ndi matenda a m’mimba ayenera kusamala ndipo ngati kuli kofunikira afunse dokotala. Kumwa tiyi wamphamvu pamimba yopanda kanthu kungayambitse kusapeza bwino.

9. Kuthira:

Madzi: ofewa, owiritsidwa kumene ndi kuzizidwa mpaka 80-85 °C; kwa magiredi apamwamba apadera - pafupi 80 °C.
Mulingowa: pafupifupi 3 g pa 150 ml mu gaiwan kapena 3 g pa 200-250 ml mu kapu yagalasi.
Zombo: kapu yagalasi (玻璃杯) ndiyabwino kuti muzitha kuyang’ana masamba; gaiwan wadongo (盖碗) ndi tiyapot wokhudza pamwamba ndi wotakata amathandizanso.
Njira yoyikamo: pa masamba okhotakhota koma ophatikizika nthawi zambiri amagwiritsa ntchito njira yoyikamo pansi (下投法, xiàtóufǎ) - choyamba tiyi, kenako madzi; kwa mizu yapadera kwambiri njira yoyikamo pakati ndiyothandiza.

Mu gaiwan mumapanga mathilidwe aafupi angapo: woyamba - 10-20 masekondi, wotsatira ndi kuwonjezera pang’ono. Masamba okhotakhota amatseguka pang’onopang’ono ndipo nthawi zambiri amapirira mathilidwe 2-4 odzaza. Mu kapu yagalasi tiyi amamwa “njira yothira”, akuthira madzi pamene akutsika ndipo osalola kuti amime kwa nthawi yayitali, apo ayi amayamba kuwawa. Musagwiritse ntchito madzi otentha kwambiri: “amapsereza” masamba ndikupha katsopano.

10. Kusunga:

Mikhalidwe: kuzizira, mdima, kuwuma, kuyika komata, kusakhala ndi fungo lachilendo.
Firiji/firiza: ndikololedwa kwa kusunga kwanthawi yayitali ndi kuyika molimba; tsegulani phukusi mukalifikitsa ku kutentha kwa chipinda, kutero mupewa madzi a mpweya.
Nthawi: tiyi wobiriwira sanapangidwe kuti azisungidwa kwambiri; makhalidwe abwino kwambiri amatuluka m’miyezi ingapo atapangidwa, kutsitsimuka koyenera kumasungidwa pafupifupi chaka chimodzi.

Adani akuluakulu - chinyezi, kutentha, kuwala, oxygen ndi fungo lina. Chizindikiro cha kukalamba - kufowoka kwa mtundu, kufowoka kwa fungo ndi kutuluka kwa kafungo “ka ukalamba” mukumimina.

11. Mtengo Ndipo Zonamizira:

Udindo wa msika: “曲绿” ndi makamaka gawo la mtengo la “tiyi wotsika mtengo wa tsiku ndi tsiku”, wotsika mtengo kwambiri kuposa ma brand otchuka a ku Guizhou.
Mitengo yoyerekezera: magulu wamba nthawi zambiri amagulitsidwa pafupifupi 100-400 CNY pa 500 g, magulu a masika abwino kwambiri - okwera mtengo. Ziwerengero zenizeni zimadalira kwambiri mtundu, nyengo, giredi ndi wogulitsa, choncho ziyenera kuonedwa ngati malozera oyerekezera.

Popeza “曲绿” ndi sitayelo, osati dzina limodzi lotetezedwa mosamalitsa, chiopsezo chachikulu sichimakhudzana ndi kukopera brand, koma ndi kupotoza kwa makhalidwe a malonda. Zodziwika bwino ndi kupereka tiyi wa autumn kapena wa chaka chatha ngati tiyi watsopano wa masika, kusakaniza mizu ya mapiri ndi ya zigwa, kugulitsa tiyi wobiriwira wamba ngati wapamwamba. Chizindikiro cha chonamizira kapena kusakaniza ndi mtengo wotsika kwambiri pomwe ukuti ndi wa “masika oyambirira”, masamba obiriwira otuwa, ofowoka, fungo lofowoka kapena la “fumbi”, kukoma kopanda kanthu ndi kuwawa kwachangu. Yang’anani kutsitsimuka ndi kuwala kwa kumimina ndi fungo, funsani chaka ndi nyengo ya kuthyola, ngati n’kotheka sankhani zinthu zomwe zikuchokera kumadera omwe akuwonekera bwino.

12. Zinthu Zochititsa Chidwi:

Guizhou yatchulidwa mobwerezabwereza ngati chigawo chokhala ndi malo akuluakulu olimapo tiyi ku China.
M’boma la Pu’an kumamera mitengo yakale ya tiyi wa mphumi zinayi (Camellia tetracocca) ndipo kunapezeka cholembera cha njere cha tiyi chotsutsana pa zaka zake.
Pa nthawi ya nkhondo, Meitan inakhala pothawira kwa sayansi ya tiyi ya boma, komanso kwa Zhejiang University yomwe inasamutsidwa.
Dzina la “Guizhou Green Tea” (贵州绿茶) linakhala chisonyezero cha geographical, chofikira chigawo chonse - chochitika chosowa cha kufalikira kwakukulu chotere.
Boma la Fenggang limadziwika kuti “dziko la tiyi wa zinc-selenium”, zomwe zimagwirizana ndi mawonekedwe a dothi la m’deralo.

Pomaliza:

Mtundu Wobiriwira Wokhotakhota wa Guizhou ndi chithunzi chophatikiza cha Guizhou yamakono ya tiyi: tiyi wobiriwira wamapiri, watsopano ndi wofewa, womwe sukonda dzina lalikulu koma terroir yoyera ndi mtengo wokwanira. Kumbuyo kwa gulu lowoneka lophweka la “曲绿” kuli ubwino weniweni wa chigawochi - kutalika kwakukulu, mitambo yosalekeza, dothi la acidic ndipo, m’madera angapo, kukhathamira kwa selenium ndi zinc, zomwe zimapereka mizu yokhala ndi gawo lalikulu la ma amino acid ndi kuphwinyika kochepa.

Pothira tsiku ndi tsiku, uwu ndi tiyi wosavuta komanso wodziwikiratu: amakhululukira zolakwika zazing’ono mu teknikelo, amatseguka bwino mu kapu yagalasi ndipo amakondweretsa ndi fungo la mtedza ndi zotsalira zokoma ngati mwasamalira kutentha. Mukamagula, muyenera kuyang’ana kutsitsimuka, nyengo ndi chiyambi kuchokera ku maboma enieni, osati pa malemba otsatsa, - pamenepo malo otsika mtengo amatha kupereka chidziwitso choyenera cha tiyi wobiriwira wa kumwera chakumadzulo kwa mapiri a China.

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