jīnhuá báichá

Jinhua baicha ndi dzina lophatikizira tiyi wolimidwa m’boma la Jinhua (金华) m’chigawo cha Zhejiang kuchokera ku mitundu ya masamba owala (“albino”) ndipo amakonzedwa pogwiritsa ntchito luso la tiyi wobiriwira. Ngakhale kuli chilembo 白 (bái, “choyera”) m’dzinalo, mankhwalawa sali m’gulu la tiyi woyera m’lingaliro laukadaulo: nkhani ili ndi ya chodabwitsa cha mtundu wa pigmenti, osati njira yopangira.

Zolemba za akonzi: pa dzina lenileni ili sitinapeze gwero lovomerezeka la kafukufuku lolumikizidwa ndi GB/T. Pansipa pali mfundo zomveka zodziwika bwino za tiyi wamtundu umenewu; mfundo zomwe zingakhale zotsutsana (miyezo yeniyeni, malire a malo otetezedwa a dzina, masiku) zalembedwa momveka kuti sizinatsimikizidwe.

1. Magulu ndi Chiyambi:

• Mtundu: tiyi wobiriwira wochokera ku mtundu wa masamba owala (白化茶绿茶, báihuà chá lǜchá). Ngakhale pali 白 m’dzinalo, malinga ndi njira yopangira, uyu ndi tiyi wobiriwira, womwe umadutsa mokwanira poyimitsa zobiriwira.
• Msampha wamawu: m’magulu a tiyi achi China, magulu asanu ndi limodzi ofunikira amadziwika ndi njira yopangira. Tiyi weniweni woyera (báichá, 白茶) ndi, mwachitsanzo, mitundu ya Fuding ndi Zhenghe, yomwe imangofota ndi kuumitsidwa popanda kuyimitsa zobiriwira. Koma tiyi ngati “Jinhua baicha,” mofanana ndi Anji baicha (安吉白茶) wotchuka, amapangidwa kuchokera ku mitundu yapadera ya masamba owala (白化茶, báihuà chá) ndipo amadutsa mokwanira pakupanga tiyi wobiriwira — ndi kuyimitsa ma enzymes (杀青). “Kuyera” kumakhudza mtundu wa mphukira yaing’ono, osati luso.
• Chiyambi: boma la Jinhua (金华), chapakati pa chigawo cha Zhejiang (浙江), m’dera lamapiri lamkati la chigwa cha mtsinje wa Qiantang. Boma limaphatikizapo, mwa zina, maboma ndi zigawo za 武义 (Wuyi), 磐安 (Pan’an), 浦江 (Pujiang), 兰溪 (Lanxi), komanso 东阳, 义乌, 永康. Angapo mwa madera awa — makamaka Wuyi (武义) ndi Pan’an (磐安) — akhala akudziwika kale chifukwa chopanga tiyi wobiriwira, malo oyera a m’mapiri, ndi ulimi wabwino wa organic.
• Mtundu / Cultivar: kawirikawiri, cultivar 白叶一号 (Báiyè yīhào, “Tsamba Loyera No. 1”) — mtundu womwewo umene unatchukitsa Anji baicha. Zotheka kuti pali mitundu ina ya masamba owala yosankhidwa kwanuko, koma ndi 白叶一号 yomwe ndi yofala kwambiri ku Zhejiang (sitingatsimikizire mtundu weniweni wa mbewu ku Jinhua — kufotokozera kumafunika).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Gulu lonse la tiyi wobiriwira wa masamba owala ku Zhejiang linachokera ku gwero limodzi — kupezeka kwa chitsamba chakale cha tiyi cha albino ku Anji ndi kusankhidwa kotsatira kwa cultivar 白叶一号 mu theka lachiwiri la zaka za zana la 20 (sitikupereka tsiku lenileni la nkhani ya Jinhua chifukwa silinatsimikizidwe).
• Mtunduwo utasonyeza phindu lake lazamalonda, kubzala kwake kunayamba kufalikira ku madera ena a Zhejiang, kuphatikizapo maboma apakati a mapiri, monga Jinhua.
• Chifukwa chake, Jinhua baicha ndi gawo la funde lalikulu la “tiyi wobiriwira wa masamba oyera,” momwe dera lirilonse limapereka mtundu wake wokhazikika pa maziko amtundu womwewo, kudalira terroir yake ndi luso lopangira. Kwa Jinhua, yomwe inali kale ndi mbiri ya tiyi wobiriwira (mafamu a m’mapiri a Wuyi ndi Pan’an), kutengapo mbali mu gawo lapamwambali linali sitepe yomveka.

3. Kufotokozera kwa Zomera ndi Zopangira:

• Albino ya Cultivar: chodabwitsa ichi chimatchedwa albino yotengera kutentha. Kutentha kochepa m’nyengo ya masika kumalepheretsa kaphatikizidwe ka chlorophyll mu mphukira zazing’ono, ndipo masamba amakhala oyera ngati yade, achikasu mopepuka, kapena pafupifupi akirimu, okhala ndi mitsempha yobiriwira. Kutentha kukakwera, kaphatikizidwe ka chlorophyll kumabwezeretsedwa, ndipo tsamba limakhala lobiriwira.
• Zopangira: mphukira yofewa, kawirikawiri kamphukira ndi tsamba limodzi, yothyoledwa kumayambiriro kwa masika mu nyengo ya “yoyera,” tsamba likadali loyera.
• Nthawi Yothyola: ndi yochepa kwambiri — zokolola zoyambirira za masika ndizofunika, tsamba likadali loyera. Izi zimapangitsa tiyi wotere kukhala wokwera mtengo komanso wokhudzana ndi nyengo.

4. Terroir ndi Zikhalidwe za Kulima:

Kwa tiyi wa masamba owala, nyengo ndiyofunikira kwambiri:

• nyengo yamvula yamvula yocheperako ndi yozizira, yachinyezi kumayambiriro kwa masika;
• mtunda wamapiri wokhala ndi nkhungu, kuwala kofalikira, ndi ngalande zabwino;
• dothi la asidi la m’mphepete mwa mapiri.

Ndiko kuzizira kwenikweni kwa kumayambiriro kwa masika kumene “kuyatsa” mphamvu ya albino ya cultivar, chifukwa chake terroir ya Jinhua ndi kusinthasintha kwake kwa kutentha ndikoyenera mtundu uwu wa tiyi.

5. Luso la Kupanga:

Mwaukatswiri, Jinhua baicha amadutsa magawo achikale a tiyi wobiriwira:

1. Kuthyola (采摘, cǎizhāi) — mphukira yofewa, kawirikawiri kamphukira ndi tsamba limodzi, m’nyengo yoyambirira ya masika ya “yoyera”.
2. Kufowotsa / kuyala (摊放, tānfàng) — tsamba limawumitsidwa pang’ono, kukulitsa fungo lake.
3. Kuyimitsa zobiriwira (杀青, shāqīng) — kulepheretsa ma enzymes ndi kutentha, kuletsa makupidwe; sitepe iyi ndiyomwe imayika mankhwala m’gulu la tiyi wobiriwira.
4. Kuumba (理条 lǐtiáo / 揉捻 róuniǎn) — kupatsa mawonekedwe: nthawi zambiri tsamba lowongoka, lophwanyidwa pang’ono kapena ngati singano.
5. Kuumitsa (干燥, gānzào) — kufikitsa pa chinyezi chokhazikika.

Tsamba louma lomalizidwa limasunga kamvekedwe koyera, kobiriwira-koyera kokhala ndi konyezimira kwa golide — chizindikiro chooneka cha mtunduwo.

6. Makhalidwe a Organoleptic:

Mbiri ya kumverera ndi yofanana ndi ya tiyi wabwino wobiriwira wa masamba owala:

• chopangira: chowala, chowonekera, chobiriwira-chachikasu cha yade;
• fungo: latsopano, lofewa — mithunzi ya zobiriwira zazing’ono, mphukira za nyemba, nthawi zina fungo lopepuka la maluwa / ngati la orchid;
• kukoma: kwatsopano kwambiri ndi kotsekemera, ndi kudzazidwa kwa umami kochokera ku theanine, kuwawa kochepa ndi kakomedwe kokhazikika, kutsuka mkamwa koyera;
• tsamba lotheka: loonda, lowala, lokhala ndi mitsempha yowonekera.

7. Kapangidwe ka Mankhwala:

Zotsatira za biochemical za mphamvu ya albino ndizo phindu lalikulu la mtunduwo:

• chlorophyll ikalepheretsedwa, gawo la polyphenols (catechins) limatsika;
• nthawi yomweyo, kuchuluka kwa ma amino acid aulere kumakwera, makamaka theanine (theanine);
• kusintha kwa chiŵerengero cha “amino acid / polyphenols” mokomera ma amino acid kumapereka kukoma kwatsopano, kotsekemera-umami, pafupifupi kopanda kakomedwe kokhazikika.

9. Kupiza:

Malangizo a kupiza (monga a tiyi wofewa wobiriwira):

• madzi 80 — 85 °C, osati owira, kuti asa “phike” kutsitsimuka kwa amino acid;
• mlingo wochepa wa tsamba;
• ndikosavuta kupiza mu galasi lagalasi kapena gaiwan, kuyang’ana pamene mphukira zowala zimasongoka ndikuima;
• kutsanulira kwaufupi, kusunga kukoma kofewa ndi kusafinya kuwawa.

Uwu ndi tiyi wa kumayambiriro kwa masika, wa “chikondwerero”: amamwa ali wamng’ono, amayamikiridwa chifukwa cha kutsitsimuka, osati kusungika.

11. Mtengo ndi Zonamizira:

Momwe mungasiyanitsire ndi kusasokoneza:

1. Musasokoneze ndi tiyi weniweni woyera. Fuding 白毫银针 ndi ena ofananawo ndi a m’gulu la tiyi woyera (kufowotsa ndi kuumitsa kokha). Jinhua baicha ndi tiyi wobiriwira. Onani kufotokozera kwa njira yopangira, osati mawu okhawo 白 m’dzinalo.
2. Musasokoneze ndi Anji baicha malinga ndi chiyambi. Maziko a mtundu amatha kukhala ofanana (白叶一号), koma dzina la malo “安吉白茶” limanena za Anji. Tiyi wochokera ku Jinhua amayenera kutchedwa molondola ndi dzina la boma lake.
3. Yang’anani tsamba. Zipangizo zenizeni za masamba owala zimapereka tsamba louma lotumbululuka, loyera-lobiriwira ndi tsamba lotheka lowala, loonda lokhala ndi mitsempha yobiriwira — chizindikiro cha chlorophyll yolepheretsedwa.
4. Onani kukoma. Chizindikiro chachikulu cha mtunduwo ndicho kutsitsimuka kwakukulu ndi umami ndi kuwawa kochepa kwambiri; kakomedwe kowawa kokhazikika ndi chopangira chakuda zimasonyeza mwina kuthyola mochedwa, kapena zipangizo zina.
5. Nyengo. Phindu lenileni lili mu zokolola zoyambirira za masika; tsamba litathyoledwa mochedwa, limakhala lobiriwira kwambiri ndikutaya kutsekemera kwake kwa amino acid.

12. Zinthu Zosangalatsa:

• Miyezo ndi GB/T. Popeza nkhani ndi ya tiyi wobiriwira, mankhwalawa amagwirizana ndi zofunikira za dziko la tiyi wobiriwira. Komabe, mulingo weniweni wa dziko (GB/T) wa “金华白茶” sungatsimikizidwe, chifukwa chake nambala yake sinatchulidwe. Muyeso wa Anji baicha (womwe nthawi zambiri umatchulidwa pa tiyi wobiriwira wa masamba owala) ndi chizindikiro cha malo cha Anji, osati Jinhua, ndipo sichigwira ntchito zokha ku zipatso za Jinhua. Kukhalapo kapena kusakhalapo kwa chitetezo chosiyana cha dzina ndi miyezo yakumaloko ku Jinhua — ndi mfundo yofunika kutsimikiziridwa ndi magwero ovomerezeka. M’malonda, tiyi wotere amayenera kufotokozedwa bwino ngati “tiyi wobiriwira wochokera ku mtundu wa masamba owala” (白化茶绿茶).
• Jinhua baicha ayenera kumvedwa ngati kutanthauzira kwakumaloko kwa Zhejiang kwa tiyi wobiriwira wa masamba owala — watsopano, wa umami, wa kumayambiriro kwa masika, wobadwa chifukwa cha chikhalidwe cha mtundu wa cultivar, osati njira yopangira. Kumene kulibe deta yotsimikiziridwa (miyezo yeniyeni ya GB/T, malire otetezedwa a dzina, kapangidwe ka mitundu ya mbewu ndi masiku), kusiyana kwasiiyedwa mwadala, kuti tisapatsire tiyi ulemu womwe kulibe.