jiē yáng chǎo chá

Jieyang chao cha (揭阳炒茶, Jiēyáng chǎo chá) ndi tiyi wobiriwira wa mtundu wa pan-fired (炒青, chǎoqīng), wopangidwa m’madera amapiri a mzinda wa Jieyang (揭阳, Jiēyáng) kum’mawa kwa chigawo cha Guangdong (广东, Guǎngdōng), m’dera la chikhalidwe ndi mbiri la Chaoshan (潮汕, Cháoshàn). Dzinalo lenileni limatanthauza “tiyi wokazinga” ndipo limasonyeza mbali yofunika kwambiri ya kakonzedwe: kukhazikitsa ndi kuumitsa masamba kumachitika mu wok yotentha. Mosiyana ndi ma oolong otchuka a m’mphepete mwa nyanja ku Chaoshan, tiyi ameneyu amagwirizana makamaka ndi midzi ya anthu a mtundu wa Hakka (客家, Kèjiā) yomwe ili m’mapiri a m’kati mwa zigawo ndipo amakhalabe makamaka chakumwa cha tsiku ndi tsiku cha anthu am’deralo. Amamuyamikira chifukwa cha fungo lake lomveka bwino la kukazinga ndi mtedza wa chestnut, madzi ake okhuthala, ndi mtengo wake wotsika. Kutchuka kwa Jieyang chao cha kumangodziwika m’deralo osati m’dziko lonse.

1. Magulu ndi Chiyambi:

Mtundu: tiyi wobiriwira (绿茶, lǜ chá), gulu laling’ono la tiyi wobiriwira wokazinga mu pan (炒青绿茶, chǎoqīng lǜ chá).
Chiyambi: mzinda wa Jieyang (揭阳, Jiēyáng), kum’mawa kwa Guangdong (广东, Guǎngdōng), dera la Chaoshan (潮汕, Cháoshàn).
Madera akulu a masamba: makamaka chigawo cha mapiri cha Jiexi (揭西, Jiēxī), komanso mzinda wa Puning (普宁, Pǔníng); madera a chigwa a Rongcheng (榕城, Róngchéng) ndi Jiedong (揭东, Jiēdōng) m’mbiri adalimidwa zinthu zina.
Ziwerengero zoyandikira za dera: pafupifupi 22.9–23.8° N ndi 115.6–116.6° E.

Mawu akuti 炒茶 (chǎo chá) m’chinenero cha kumaloko amatanthauza tiyi wobiriwira wapanyumba kapena wopangidwa mochepa, wokazinga mu wok, mosiyana ndi ma oolong, omwe m’derali nthawi zambiri amatchulidwa ndi mayina a mitundu yeniyeni. Mulingo wokhazikika wamalonda womwe uli wolembedwa pansi pa dzina la “Jieyang chao cha” kulibe, choncho dzinali limamveka ngati kalembedwe ka m’deralo osati chizindikiro chodziwika bwino.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Kum’mawa kwa Guangdong sikuli kofanana pachikhalidwe. M’madera a m’mphepete mwa nyanja amakhala anthu olankhula chikhalidwe cha Chaoshan (Teochew), omwe chakumwa chawo chachikulu ndi oolong, makamaka Fenghuang Dancong (凤凰单丛, Fènghuáng dāncóng), wopangidwa mwa kusakaniza molingana ndi mwambo wa gongfu cha (工夫茶, gōngfu chá). M’madera a m’kati mwa mapiri, kuphatikiza Jiexi, anthu ambiri ndi a mtundu wa Hakka (客家, Kèjiā), omwe m’mbiri anali ndi chizolowezi chosiyana — kumwa tiyi wobiriwira wokazinga mu pan.

Jieyang chao cha amachokera ku mwambo umenewu wa Ahakka. Kwa mabanja a m’mapiri, tiyi wotere anali chakumwa chatsiku ndi tsiku chopangidwa ndi iwo eni kapena oyandikana nawo: masamba ankathyoledwa ku tchire zotsetsereka, kukazingidwa mu wok yachitsulo pamoto wa nkhuni, ndi kusungidwa kuti amwe tsiku ndi tsiku. Tiyi wotere sankafuna kukhala wapamwamba kapena wamwambo ndipo sanali m’gulu la tiyi “otchuka,” koma anali gawo lokhazikika la moyo watsiku ndi tsiku. Kusiyanitsa kumeneku — oolong kwa anthu a Teochew a m’mphepete mwa nyanja ndi tiyi wobiriwira wokazinga kwa Ahakka a m’mapiri — kukadali mbali yodziwika bwino ya geography ya tiyi kum’mawa kwa Guangdong mpaka lero.

3. Kufotokozera kwa Zomera ndi Masamba:

Mtundu wa chomera: tchire cha tiyi (茶, chá), Camellia sinensis, makamaka mitundu ya tchire ya masamba ang’onoang’ono ndi apakatikati.
Mitundu: mitundu ya m’deralo yochokera ku mbewu (群体种, qúntǐzhǒng), komanso mitundu ina yobzalidwa ku Guangdong kuti ipange tiyi wobiriwira. Mitundu yomwe ili yokhazikika pa oolong yokha, nthawi zambiri sigwiritsidwa ntchito pa tiyi wobiriwira.
Masamba: mphukira zokhala ndi masamba amodzi kapena awiri ndi mphukira yaing’ono pamagulu apamwamba; pa tiyi watsiku ndi tsiku, kuthyola kwakukulu — mphukira yokhala ndi masamba awiri kapena atatu — kumaloledwa.
Nyengo: kuthyola kwakukulu kwa masika kumayamikiridwa kwambiri; kuthyola kwa chirimwe ndi mphukira kumapereka tiyi wosalala komanso wowawa kwambiri.

Kukoma kwa masamba kumakhudza mwachindunji zotsatira: masamba oyamba a masika amapereka madzi ofewa komanso onunkhira, pamene masamba ochedwa okhala ndi masamba okhwima amakhala owawa komanso okhwima.

4. Terroir ndi Zikhalidwe za Kulima:

Nyengo: nyengo ya subtropical monsoon, yotentha ndi yonyowa m’chilimwe komanso yofewa m’nyengo yozizira, ndi mvula yambiri.
Maonekedwe a nthaka: mapiri ndi mapiri a kumadzulo kwa chigawochi; ku Jiexi kuli mapiri a Dabei Shan (大北山, Dàběishān) okhala ndi nsonga zopitilira mita chikwi.
Kutalika kwa minda ya tiyi: makamaka kuchokera mazana angapo a mita kupita m’mwamba; malo okwera komanso okhala ndi nkhungu amapereka masamba onunkhira kwambiri.
Dothi: dothi lofiira ndi lachikasu la mapiri, lomwe nthawi zambiri limakhala la acidic komanso lotulutsa madzi bwino.

Nkhungu zomwe zimachitika pafupipafupi, kusiyana kwa kutentha kwa usana ndi usiku, ndi kuwala kofalikira kumapiri kumathandiza kuti masamba apange mankhwala onunkhira ndi a nayitrogeni. Ichi ndichifukwa chake magulu ochititsa chidwi kwambiri amachokera kumadera okwera, omwe ali ndi mitambo, osati m’zigwa.

5. Ukadaulo wa Kupanga:

Jieyang chao cha amapangidwa motsatira dongosolo lachikale la tiyi wobiriwira wokazinga mu pan, pomwe kuwotha kumachitika makamaka mu wok.

Kufowoketsa ndi kuumitsa pang’ono (摊青, tānqīng): masamba atsopano amayalidwa mosanjikiza kuchotsera chinyezi chapamwamba ndi kuwafewetsa pang’ono.
Kukhazikitsa zobiriwira (杀青, shāqīng): masamba amawotha mu wok yotentha kwambiri, kulepheretsa ma enzymes ndi kuyimitsa makutidwe ndi okosijeni; gawo ili limakhazikitsa mkhalidwe wobiriwira wa tiyi.
Kupotoza (揉捻, róuniǎn): masamba ofowoka ndi otentha amapotozedwa, kuswa mbali ina ya maselo ndi kupanga maonekedwe.
Kuumitsa mwa kukazinga (炒干, chǎogān): gawo lofunika kwambiri pa kalembedwe aka — kuumitsa ndi kukazinga mobwerezabwereza mu wok pa kutentha koyendetsedwa bwino. Apa ndipamene fungo lodziwika bwino la kukazinga ndi mtedza wa chestnut limapangidwa.

Kuwotha pa kutentha kwakukulu mu wok pagawo lomaliza kumayambitsa zochitika za caramelization ndi Maillard, zomwe zopangidwa zake (kuphatikiza ma pyrazine) zimapereka kununkhira kodziwika kwa njere zokazinga ndi mtedza wa chestnut. Mlingo wa kukazinga umakhudza kwambiri zotsatira: kukazinga kochepa kumasunga kutsitsimuka, kukazinga kwambiri kumawonjezera kununkhira “kokazinga,” koma kungathe kubisa kununkhira kwabwino.

6. Makhalidwe a Organoleptic:

Masamba owuma: kuchokera kubiriwira woderapo mpaka kubiriwira-otu, opotozedwa kapena opindika pang’ono; m’magulu akulu, masamba amakhala aakulu ndi oderapo.
Madzi: achikasu-biriwira kapena obiriwira-achikasu, m’magulu okazinga kwambiri — okhala ndi kachikasu.
Fungo: la kukazinga ndi mtedza wa chestnut (板栗香, bǎnlì xiāng), lokhala ndi kununkhira kwa njere zokazinga (炒豆香, chǎodòu xiāng); mbali yatsopano “yobiriwira” imakhala yochepa poyerekeza ndi tiyi wobiriwira wopangidwa ndi nthunzi.
Kukoma: kokhuthala, kodzadza, ndi kuwawa komveka ndi kukoma kobwerera pambuyo pake (回甘, huígān); m’magulu akulu, kuwawa kumakhala kwamphamvu.

7. Kapangidwe ka Mankhwala:

Pansipa pali milingo yodziwika bwino ya tiyi wobiriwira, yomwe Jieyang chao cha nayenso ali m’gululi; miyeso yeniyeni imadalira masamba ndi kakonzedwe.

Ma polyphenol (茶多酚, cháduōfēn): pafupifupi 18–36% ya kulemera kowuma.
Ma catechin (儿茶素, érchásù): gawo lalikulu la ma polyphenol, kuphatikiza EGCG.
Kafeini (咖啡碱, kāfēijiǎn): pafupifupi 2–4%.
Ma amino acid (氨基酸, ānjīsuān): pafupifupi 1–4%, chigawo chachikulu — theanine (茶氨酸, cháānsuān).
Mankhwala opanga fungo: kupatula zinthu zachilengedwe za masamba, fungo lodziwika la kukazinga limaperekedwa ndi zopangidwa za zochitika za kutentha pa kukazinga mu wok.

Chiyerekezo cha ma polyphenol ndi ma amino acid chimatsimikiza kwambiri kusanjikiza kwa kuwawa ndi kufewa: kuchuluka kwa ma amino acid (kodziwika ndi masamba oyamba a masika ochokera kumadera amithunzi), kumapangitsa madzi kukhala odzadza komanso ofewa.

8. Zopindulitsa:

Mphamvu ya antioxidant: imachokera ku kuchuluka kwa ma catechin, kodziwika ndi tiyi wobiriwira.
Zotsitsimula: kafeini pamodzi ndi theanine zimapereka mphamvu yofatsa yotsitsimula popanda mwano.
Kumva kutsitsimuka: mwamwambo tiyi ameneyu amamwa kuti athetsa ludzu m’nyengo yotentha ndi yonyowa.

Zopindulitsa zomwe zatchulidwa zikuwonetsa malingaliro onse okhudza tiyi wobiriwira ndipo si upangiri wamankhwala. Chifukwa cha kafeini, kumwa madzulo ndi mlingo wake pa anthu omwe ali ndi chidwi chachikulu ziyenera kuchitidwa mosamala.

9. Kusakaniza:

Madzi: ofewa, owiritsidwa kumene ndi kuziziritsidwa pang’ono.
Kutentha: pafupifupi 80–90 °C; m’magulu abwino a masika, pafupi ndi malire apansi, m’magulu okazinga kwambiri ndi aakulu — pafupi ndi apamwamba.
Zotengera: galasi logalasi (玻璃杯, bōlíbēi) pomwa tsiku ndi tsiku kapena gaiwan yadongo (盖碗, gàiwǎn); m’derali njira ya gongfu imadziwikanso.

Pomwa kuchokera mu galasi, ndibwino kutenga pafupifupi 2–3 g pa 200 ml, kuthira madzi ndi kuwonjezera pamene madzi akuchepa. Kwa gaiwan ya mlingo wa pafupifupi 110 ml, tengani pafupifupi 3–5 g ndi kupanga kupopera kwaufupi: koyamba — masekondi 10–20, kenako ndikuwonjezera nthawi pang’onopang’ono. Masamba okazinga amphamvu amatha kupirira kupopera kotsatizana kochuluka; ngati mutenthetsa kwambiri kapena kuchulukitsa masamba, kuwawa kumawonjezeka. Kupopera koyamba kofulumira sikokakamizidwa, koma kwa masamba aakulu kumaloledwa.

10. Kusunga:

Mkhalidwe: malo ozizira, owuma, amdima, kutali ndi fungo lina.
Chotengera: chotengera chosawala chopanda mpweya, chitini chachitsulo kapena thumba lokhala ndi zokutira za foil.
Nthawi: monga tiyi wina wobiriwira, ndibwino m’miyezi yoyambirira atapangidwa; kutsitsimuka ndi fungo zimachepa pakapita nthawi.

Kuti asunge nthawi yayitali, amatha kugwiritsa ntchito firiji m’chotengera chotsekedwa bwino, koma akamutulutsa, ndikofunika kulola tiyi kutentha mpaka kutentha kwa chipinda osatsegula chotengeracho kuti apewe chinyezi. Tiyi wobiriwira amakhudzidwa ndi chinyezi, kuwala, ndi fungo lina, choncho kuyandikana ndi zokometsera ndi khofi kuyenera kupewedwa.

11. Mtengo ndi Zachinyengo:

Mlingo wa mtengo: monga tiyi wobiriwira watsiku ndi tsiku wa m’deralo, Jieyang chao cha ambiri ndi wotsika mtengo; mitengo yokwera imakhala yolungamitsidwa kokha pa magulu oyamba a masika ochokera kumadera amapiri.
Zochitika pamsika: tiyi amayang’aniridwa makamaka kuti agwiritsidwe ntchito m’deralo ndipo samapezeka kawirikawiri pamsika wapamwamba wadziko lonse, choncho mtengo wake sugwedezeka ndi kukwera kochititsidwa ndi malingaliro.

Popeza ili ndi gulu lotsika mtengo komanso lopanda chizindikiro chodziwika, zachinyengo zodula sizichuluka kwenikweni; nthawi zambiri amapezeka osakaniza. Zoyenera kukayikitsa ndi izi:

kusakaniza ndi tiyi wobiriwira wotsika mtengo wochokera kwina pansi pa dzina la m’deralo;
kugulitsa tiyi wakale, wotaya kutsitsimuka monga wa zokolola zatsopano — izi zimasonyezedwa ndi mtundu wosaoneka bwino wa masamba owuma, madzi ofowoka, ndi fungo “lafumbi”;
kukazinga kolemetsa kwambiri komwe kumabisa masamba aukali;
zokometsera zoonekeratu zopangira, zomwe zimapereka kununkhira kosakhala kwachilengedwe, “kong’a” mopambanitsa.

Ndibwino kudalira organoleptics: fungo lamoyo la kukazinga ndi mtedza wa chestnut, madzi obiriwira-achikasu owonekera, ndi kukoma koyera kopanda kununkhira koipa.

12. Zinthu Zochititsa Chidwi:

Dzinalo limafotokoza ndendende ukadaulo: 炒 (chǎo) — “kukazinga mu wok,” choncho 炒茶 amasiyanitsidwa, mwachitsanzo, ndi tiyi wobiriwira wopangidwa ndi nthunzi kapena kukhazikitsidwa mwanjira ina.
Tiyi amaonetsa kugawanika kwa chikhalidwe kum’mawa kwa Guangdong: Ahakka a m’mapiri amamwa tiyi wobiriwira wokazinga, pamene Ateochew a m’mphepete mwa nyanja amamwa ma oolong mwa kusakaniza kwa gongfu cha.
Dera la Chaoshan limadziwika ndi ma oolong ndi gongfu cha, choncho tiyi wobiriwira wa m’deralo amakhalabe wosadziwika kwenikweni kunja kwa chigawochi.
Kuumitsa mwa kukazinga mu wok kumagwirizanitsa Jieyang chao cha ndi banja lalikulu la tiyi wobiriwira wokazinga mu pan wa ku China, pomwe ndendende ntchito imeneyi imapanga fungo “lokazinga.”

Pomaliza:

Jieyang chao cha ndi chitsanzo chamoyo cha mwambo wa tiyi wa m’deralo, osati dzina lalikulu la pamsika. Amasonyeza kuti ngakhale m’dera lotchuka ndi ma oolong, mwambo wawo womwera tiyi wobiriwira umasungidwa, wozikidwa mu chikhalidwe cha Ahakka a m’mapiri. Ubwino wake ndi kuphweka koonesteka, mbiri yodziwika ya kukazinga ndi mtedza wa chestnut, ndi mtengo wogwirizana ndi cholinga chatsiku ndi tsiku.

Kuti mudziwe tiyi ameneyu, ndibwino kusankha magulu a masika ochokera kumadera a m’mapiri, kusakaniza osagwiritsa ntchito madzi otentha kwambiri, ndi kuyesa kuyera kwa fungo ndi madzi, osati kufunafuna ubwino wapamwamba wa tiyi wotchuka wodula. Pomveka m’menemo — monga chakumwa cha m’deralo, chauzimu wapanyumba kum’mawa kwa Guangdong — Jieyang chao cha amadziwika bwino kwambiri.

the teas described here are available from teamotea