jīn guān yīn hóng chá

Jin Guanyin hongcha (金观音红茶, Jīn Guānyīn hóngchá) ndi tiyi wofiira (mu mawu a azungu “wakuda”) wothira okisijeni kwathunthu, wopangidwa kuchokera ku masamba a mtundu wosankhidwa wa chitsamba cha tiyi wa Jīn Guānyīn. Mtundu uwu unapangidwa m’chigawo cha Fújiàn (福建, Fújiàn) kum’mwera chakum’mawa kwa China mwa kusakaniza mitundu iwiri yodziwika bwino ya ma ulong onunkhira, ndipo tiyi wofiira wochokera mmenemo adatengera khalidwe lawo lalikulu: fungo lokwanira lamaluwa la “mtundu weniweni” lokhala ndi fungo la maluwa a orchid, uchi ndi zonunkhira. Ichi ndi chinthu chatsopano: kupanga kwakukulu kwa tiyi wofiira kuchokera ku mtundu wa Jīn Guānyīn kudayambika m’zaka za m’ma 2000, pa nthawi yomwe chidwi chinali chachikulu pa tiyi wofiira wonunkhira pambuyo pa kupambana kwa Jīn Jùn Méi (金骏眉, Jīn Jùn Méi). Masiku ano, tiyi wotere amapangidwa osati ku Fújiàn kokha, komanso m’madera ena angapo komwe mtundu wobala zipatso zambiri komanso wolimba uwu wafalikira.

1. Magulu ndi Chiyambi:

Mtundu: tiyi wofiira (红茶, hóngchá), wothira okisijeni kwathunthu.
Kalembedwe: makamaka gōngfu Hóngchá (工夫红茶, gōngfu hóngchá) — tiyi wofiira wamasamba opotokoka.
Mtundu wa chitsamba: Jīn Guānyīn (金观音, Jīn Guānyīn); dzina lovomerezeka la kusankha — Míngkē № 1 (茗科1号, Míngkē 1 hào).
Mitundu ya makolo: ya chikazi — Tiěguānyīn (铁观音, Tiěguānyīn), ya chachimuna — Huángdān (黄旦, Huángdàn), yomwenso ndi Huangjingui (黄金桂, Huángjīnguì).
Malo opangira: Tea Research Institute ya Fujian Academy of Agricultural Sciences (福建省农业科学院茶叶研究所), mzinda wa Fu’an (福安, Fú’ān).
Madera akuluakulu olimako: madera amapiri a Fújiàn (kuphatikizapo Wuyi Shan 武夷山, Wǔyíshān, ndi Ānxī 安溪, Ānxī), komanso minda ya m’madera a Sìchuān (四川, Sìchuān), Guìzhōu (贵州, Guìzhōu) ndi ena.

Ndikofunika kumvetsetsa kuti “Jin Guanyin hongcha” ndi dzina la mtundu wa chomera, osati la dera. Pansi pa dzina limeneli, tiyi wofiira amapangidwa ndi minda zosiyanasiyana, ndipo khalidwe lake limadalira kwambiri malo ndi luso la wopanga. Mtundu weniweniwo unapangidwa poyamba ngati wothandizira ulong, koma chifukwa cha kuchuluka kwa zinthu zonunkhira, unakhalanso woyenera kupangira tiyi wofiira ndi wobiriwira.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Kusankha: ntchito yopanga mtundu uwu idachitika mu Tea Research Institute ya Fujian Academy of Agricultural Sciences kuyambira kumapeto kwa zaka za m’ma 1970 ndipo zidatenga pafupifupi zaka makumi awiri.
Kuvomerezedwa: kumapeto kwa zaka za m’ma 1990 mtundu uwu udadutsa mayeso amitundu ndipo udalandira udindo wa mtundu wabwino wa m’chigawo cha Fújiàn, ndipo kumayambiriro kwa zaka za m’ma 2000 — udindo wa mtundu wabwino wa dziko lonse (国家级良种, guójiājí liángzhǒng).

Kupangidwa kwa Jīn Guānyīn kudali mbali ya pulogalamu yaikulu yopanga mitundu yobala zipatso zambiri, yonunkhira komanso yosagonjetsedwa ndi matenda potengera mitundu yodziwika ya m’deralo. M’gulu lomwelo mudapangidwa mtundu wa “mchemwali” Huáng Guānyīn (黄观音, Huáng Guānyīn) — chotsatira cha kusakanizanso kwa makolo omwewo motsutsana. Mitundu yonse iwiri idakhala mwachangu ina mwa mitundu yatsopano yofunidwa kwambiri kumapeto kwa zaka za zana la XX ndi kumayambiriro kwa XXI.

Monga tiyi wofiira, Jīn Guānyīn adadziwika pambuyo pake, poyamba adagwiritsidwa ntchito ngati ulong. Pamene m’zaka za m’ma 2000 kufunika kwa tiyi wofiira wonunkhira kudakula kwambiri, opanga adayang’ana mitundu yokhala ndi fungo lachilengedwe lolemera. Tiyi wofiira wochokera ku Jīn Guānyīn adatenga malo a chinthu chotsika mtengo koma chodziwika bwino chifukwa cha fungo lake, zomwe zidamupatsa kutchuka kokhazikika pa msika wamkati wa China.

3. Kufotokozera kwa Botanical ndi Zopangira:

Mtundu: Camellia sinensis var. sinensis — mtundu wa China wokhala ndi masamba ang’onoang’ono-apakati.
Mtundu wa chomera: klong yopanda kugonana (无性系, wúxìngxì), wa chitsamba (灌木型, guànmù xíng), wamasamba apakati (中叶类, zhōngyè lèi).
Nthawi yakucha: wakucha molawirira-mochedwa.
Tsamba: lozungulira-lotalikira, lolimba, lokhala ndi khungu lakuda komanso lonyezimira; mphukira zazing’ono zimatulutsa masamba ang’onoang’ono okhala ndi tinthu tating’onoting’ono.
Zopangira: pa tiyi wofiira nthawi zambiri amatola mphukira ya tsamba limodzi ndi masamba amodzi kapena awiri (一芽一二叶, yī yá yī èr yè); kusankhika bwino kumadalira ngati wopanga akufuna kalembedwe ka “mphukira” ngati ka Jīn Jùn Méi kapena ka tiyi wofiira wamasamba apamwamba.

Khalidwe lalikulu la botanical la mtundu uwu ndi kuchuluka kwa zinthu zopangira fungo, zomwe adatengera kuchokera kwa makolo ake onse. Izi ndizo zimapangitsa Jīn Guānyīn kukhala woyenera pa tiyi yomwe imatsindika fungo.

4. Malo ndi Makhalidwe a Kulima:

Nyengo: yotentha, yamtentha wa monsoon — yotentha, yachinyontho, yokhala ndi mvula yambiri ndi nyengo yozizira yofatsa.
Mtunda: malo a m’mapiri ndi a m’mapiri okhala ndi kutuluka kwamadzi kwabwino ndi kuwala kofalikira kumakondedwa.
Dothi: dothi lofiira la asidi ndi dothi la m’mapiri, lolemera ndi zinthu zachilengedwe.

Chimodzi mwa zabwino zazikulu za mtundu uwu ndi kusinthasintha kwake. Jīn Guānyīn amapirira bwino chilala ndi kuzizira, ndipo samagonjetsedwa ndi matenda angapo ndipo amapereka zokolola zokhazikika komanso zochuluka. Chifukwa cha izi, adabzalidwa mokulira kunja kwa dera loyambirira — makamaka ku Sìchuān ndi Guìzhōu, komwe amapangira ma ulong komanso tiyi wofiira. Akasamutsidwa kumalo atsopano, fungo la mtundu uwu limasungidwa, koma kamvedwe kake kamasintha: zopangira za kumapiri zazitali nthawi zambiri zimakhala ndi mawonekedwe ovuta komanso “ozizira”, pomwe za m’chigwa zimakhala zosalira zambiri komanso zopepuka.

5. Ukadaulo wa Kupanga:

Tiyi wofiira wochokera ku Jīn Guānyīn amapangidwa motsatira ndondomeko yapamwamba ya gōngfu Hóngchá, yomwe ili ndi magawo anayi akulu.

Kufota (萎凋, wěidiāo): tsamba latsopano limafowotsedwa, kuchepetsa chinyontho ndikukonzekeretsa selo kuti liyambe okisijeni; kumatha kuchitidwa m’mphepo, pansi pa denga kapena ndi kutenthetsa.
Kupotokola (揉捻, róuniǎn): tsamba lofowoka limapotokoledwa, kuwononga selo ndikutulutsa madzi, zomwe zimayambitsa okisijeni ndikupanga mawonekedwe a masamba a tiyi.
Kuthira okisijeni kapena kuvunda kwenikweni (发酵, fājiào): tsamba lopotokoloka limasungidwa m’malo otentha ndi achinyontho mpaka pamene polifenolo athira okisijeni yokwanira; pa nthawi iyi pamapangidwa mtundu wofiira wa chakumwa ndi fungo lokoma la maluwa.
Kuyanika (干燥, gānzào): tiyi amawumitsa ndi mpweya wotentha, kuyimitsa okisijeni ndikukhazikitsa kukoma ndi fungo.

Minda ina imasinthira ukadaulo mogwirizana ndi kalembedwe kake: ena amatengera tiyi wofiira wa “mphukira” wa ku Fújiàn, pamene ena amapanga tiyi wamasamba olimba. Ku Wuyi Shan nthawi zina amagwiritsa ntchito njira zoyandikana ndi sukulu ya kumaloko, zomwe zimapatsa chakumwacho kamvedwe kotentha, konga “kotenthedwa”.

6. Makhalidwe a Mphamvu Zomverera:

Tsamba louma: masamba akuda opotokoloka mwamphamvu, nthawi zambiri okhala ndi nsonga zamtundu wagolide ndi tinthu tating’onoting’ono; fungo la tsamba louma ndi lokoma, lamaluwa-uchi.
Chakumwa: kuchokera ku lalanje wagolide kufika ku amber kofiira, koonekera ndi kowala.
Fungo: fungo lodziwika bwino la mtundu (品种香, pǐnzhǒng xiāng) — lamaluwa, lokhala ndi mafungo a orchid (兰花香, lánhuā xiāng) ndi osmanthus (桂花, guìhuā), mafungo a uchi ndi a zipatso zopepuka.
Kukoma: kofewa, kotsekemera, kosalala, kokhala ndi kuwawa kochepa komanso kamvedwe kabwino ka maluwa kamene kamatsalira m’kamwa kwa nthawi yaitali.
Tsamba lophikidwa (叶底, yèdǐ): lofanana, lofiira mkuwa, logonjetsedwa.

Chinthu chodziwika bwino cha tiyi uyu ndi mawonekedwe ake a fungo: fungo la maluwa pano ndi lamphamvu kwambiri kuposa momwe limakhalira m’miyi yambiri yofiira wamba, zomwe zimakhudzana mwachindunji ndi chibadwa cha mtundu uwu.

7. Zomwe Zili M’kati Mwake:

Zotuluka m’kuthira okisijeni kwa polifenolo: teaflavins (茶黄素, cháhuángsù), tearubigins (茶红素, cháhóngsù) ndi teabrownins (茶褐素, cháhèsù) — zimatsimikizira mtundu wa chakumwa, kunenepa kwake ndi mbali ina ya kukoma.
Kafeijian: amapezeka mu kuchuluka kofanana ndi kwa tiyi wofiira, kupereka mphamvu yotsitsimula.
Maamino acid: kuphatikizapo theanine, zomwe zimapatsa kukoma kofewa ndi kotsekemera.
Zinthu zonunkhira: kuchuluka kwa terpenoids osakhazikika ndi zinthu zina zonunkhira — ndicho khalidwe lapadera la mtundu uwu.
Makatekin otsala: mbali ina ya polifenolo sithira okisijeni kwathunthu ndipo imathandiza pa kamangidwe ka kukoma.

Kuchuluka kwenikweni kwa zomwe zili m’kati mwake kumadalira malo, nyengo yotolera ndi ukadaulo, chifukwa chake ziwerengero zenizeni za mulu wina zimatsimikiziridwa mu labotale kokha.

8. Zopindulitsa:

Kutsitsimula: chifukwa cha kafeijian, tiyi amatsitsimula ndipo amawonjezera kukhala tcheru.
Mphamvu ya antioxidant: teaflavins, tearubigins ndi polifenolo otsala ali ndi ntchito ya antioxidant.
Kufewa kwa m’mimba: monga tiyi wothira okisijeni kwathunthu, tiyi wofiira nthawi zambiri amamveka “wotentha” komanso wofewa kuposa wobiriwira ndipo amapiriridwa bwino pamimba yopanda kanthu.
Kutenthetsa: m’miyambo ya anthu wamba a ku China, tiyi wofiira amatengedwa ngati wotenthetsa ndipo ndi woyenera mu nyengo yozizira.

Zomwe zanenedwazi zikuwonetsa malingaliro wamba okhudza tiyi wofiira ndipo si upangiri wa zamankhwala. Pofuna kusamala, ngati mukhudzidwa kwambiri ndi kafeijian kapena mukudwala matenda osatha, ndi kwanzeru kumwa moyenera.

9. Kuwira:

Ziwiya: gaiwan (盖碗, gàiwǎn) kapena teapot yaing’ono ya 100–120 ml, kuphatikizapo mbale yotsanulira (公道杯, gōngdàobēi).
Mlingo: pafupifupi 5 g ya masamba pa 100–120 ml ya madzi pa njira yotsanulira mwaufulu ya gōngfū-xīn.
Kutentha: 90–95 °C. Malire otsika (pafupifupi 90 °C) amasunga bwino fungo losalala la maluwa, apamwamba amaonetsa bwino kunenepa ndi kutsekemera.
Kutsuka: kutsuka kwaufupi (masekondi 3–5) ndi kololedwa, koma sikofunikira pa zopangira zosalala.
Kutsanulira: zotsanulira zoyamba — masekondi 5–10, kenako nthawi imawonjezedwa pang’onopang’ono. Tiyi wapamwamba amatha kutsanulira mwachidule 8–10 kapena kuposerapo.

Pa njira yosavuta ya “ku Europe”, tengani 3–4 g pa 250–300 ml ya madzi a 90 °C ndikulowetsa kwa mphindi 2–3, kubwereza ngati mukufuna. Kutenthetsanso ndi madzi otentha kwambiri ndi kulowetsa kwa nthawi yaitali kumapangitsa kukoma kukhala kovuta ndipo kumachepetsa fungo lenileni la maluwa, chifukwa chake ndi bwino kuzipewa.

10. Kusunga:

Mikhalidwe: malo ozizira, owuma, amdima, kutali ndi magwero a kutentha ndi fungo lachilendo.
Chiyika: chotengera chosapangika mdima chotsekedwa bwino kapena chitini chachitsulo; tiyi wofiira amatenga mosavuta chinyontho ndi mafungo.
Nthawi: akasungidwa moyenera, tiyi wofiira amasunga ubwino wake kwa miyezi 18–36; fungo la maluwa limamveka bwino kwambiri m’chaka choyamba.

Tiyi wofiira si wa mitundu yomwe imayamikiridwa chifukwa cha “kukalamba” kwa nthawi yaitali, chifukwa chake Jin Guanyin hongcha ndi bwino kumwa ali watsopano, pamene fungo la mtundu uli lowala kwambiri.

11. Mtengo ndi Zonamizira:

Jin Guanyin hongcha ndi tiyi wa m’gulu la mitengo yotsika ndi yapakati. Ndi wotsika mtengo kwambiri kuposa tiyi wofiira wodziwika wa mphukira wa ku Wuyi Shan ndipo amadziwika ngati “tiyi wofiira wonunkhira wa tsiku ndi tsiku”. Mtengo wake umadalira malo, nyengo (kutola kwa masika kumayamikiridwa kwambiri), kusalala kwa zopangira ndi kuchuluka kwa nsonga za golide.

“Zonamizira” m’lingaliro lenileni ndi zochepa pano chifukwa cha mtengo wotsika, komabe zinthu izi zimachitika:

Kusintha mtundu: pansi pa dzina la Jīn Guānyīn amagulitsa tiyi wofiira wochokera ku mitundu ina, wopanda fungo lodziwika la mtundu.
Kununkhiritsa: maluwa ochuluka amawatsanzira ndi fungo lochita kupanga; fungo loterolo nthawi zambiri limakhala losasunthika monyanyira, limaphwa msanga ndipo silimayenderana ndi kukoma.
Kusinthanitsa magulu: zopangira zapamwamba zimaperekedwa ngati zapamwamba, kusewera pa kusadziwikiratu kwa dzina la “mtundu” osati dera.

Zowongolera posankha: fungo lachilengedwe la mtundu limakhala losiyanasiyana ndipo limaonetsedwa pang’onopang’ono kuchokera pa kutsanulira kumodzi kupita ku linzake, pamene chonunkhiritsira chimamveka nthawi yomweyo ndipo “kutsogolo”. Chakumwa chiyenera kukhala choyera ndi choonekera, tsamba lophikidwa — lofanana ndi logonjetsedwa, ndipo kukoma — kotsekemera popanda kamvedwe kaukali ka mankhwala m’kamwa ndi pambuyo pake.

12. Mfundo Zochititsa Chidwi:

Tanthauzo la dzina: “Jīn Guānyīn” limamasuliridwa pafupifupi ngati “Guānyīn wa Golide” — kutengera mtundu wa makolo ake aakazi Tiěguānyīn (“Guānyīn wa Chitsulo”) ndi ku masamba ang’onoang’ono a golide omwe amadziwika ndi mtundu uwu.
Cholowa chawiri: mtundu uwu umaphatikiza chibadwa cha ma ulong awiri odziwika bwino onunkhira — Tiěguānyīn ndi Huangjingui, — zomwe zikufotokozera fungo lake lokwanira.
Mtundu wa mchemwali: Huáng Guānyīn adapangidwa kuchokera kwa makolo omwewo mwa kusakaniza motsutsana, ndipo mitundu yonse iwiriyi imatchulidwa limodzi kawirikawiri.
Kugwiritsidwa ntchito kosiyanasiyana: kuchokera ku mtundu umodzimodzi amapanga ulong, tiyi wofiira ndi wobiriwira, zomwe sizichitika nthawi zonse pa mitundu ina ya tiyi.
Kufalikira kwa dera: atapangidwa ku Fújiàn, mtundu uwu umabzalidwa mwakhama m’madera ena, chifukwa chake “Jin Guanyin hongcha” yochokera kumadera osiyanasiyana imatha kusiyana kwambiri pakukoma pamene fungo lenileni limadziwika.

Pomaliza:

Jin Guanyin hongcha ndi chitsanzo chosonyeza mmene zotsatira za kusankha kwamakono zimalowa mu miyambo yamoyo ya tiyi. Tiyi wofiira wochokera ku mtundu uwu safuna kukhala chilengedwe cha mbiri yakale, koma amapereka chinthu chamtengo wapatali: mtengo wotsika wophatikizana ndi fungo lachilengedwe lamaluwa lowala, limene poyamba linkagwirizanitsidwa makamaka ndi ma ulong okwera mtengo.

Poyamba kuyanjana ndi tiyi uyu, ndi bwino kuyamba ndi chitsanzo cha ku Fújiàn cha m’nyengo ya masika, chowiritsa mu gaiwan mwa kutsanulira kwaufupi pa 90–95 °C, kuti mumvetse bwino fungo la mtundu la orchid ndi uchi. Pomvetsetsa kuti dzina limasonyeza mtundu wa chomera, osati dera lenileni, ndi kwanzeru kuyesa tiyi kuchokera kwa opanga osiyanasiyana ndi m’madera osiyanasiyana — mmenemo ndi mmene zimawonekera bwino lomwe mitundu yosiyanasiyana iyi yomwe mtundu wachinyamata, koma wodziwika kale uwu umapereka.

the teas described here are available from teamotea