kǔdīng chá · thetea.app

Kudin (苦丁茶, kǔdīng chá) ndi mankhwala owawa opangidwa kuchokera ku masamba a zomera zobiriwira nthawi zonse, omwe ku China amawathira ndi kuwamwa mofanana ndi tiyi, koma mwa botaniki si tiyi. Mu kapangidwe kake mulibe masamba a chitsamba cha tiyi (Camellia sinensis), choncho mu dongosolo la zakumwa za ku China kudin amamuika m’gulu la “tiyi wolowa m’malo” (代用茶, dàiyòng chá) — zomera zothiridwa zomwe zimamwidwa m’malo mwa tiyi. Dzina lenilenilo limapangidwa ndi zilembo 苦 (kǔ) “wowawa” ndi 丁 (dīng) “msomali”: kuwaya kwakukulu ndi mawonekedwe a tsamba lopiringizidwa ngati “msomali” zinapatsa mankhwalawa dzina. Pansi pa liwu limodzi “kudin” pamabisa mitundu iwiri yosiyana kotheratu ya zomera zochokera m’mafuko osiyana a botaniki — mapaduba a masamba akulu ndi biryuchina ya masamba ang’onoang’ono — ndipo ndi kuwirikiza kumeneku komwe kumapangitsa malo awa kukhala amodzi mwa osokonezeka kwambiri pa msika wazomera. Kudin amapezeka kwambiri kum’mwera ndi kum’mwera chakumadzulo kwa China, komwe kwa zaka mazana ambiri amam’lemekeza ngati chakumwa chatsiku ndi tsiku “choziziritsa” cha nyengo yotentha komanso ngati njira yowawa m’malo mwa tiyi.

1. Gulu ndi Chiyambi:

Mtundu: mankhwala opangidwa kuchokera ku zomera, choloweza m’malo mwa tiyi (代用茶, dàiyòng chá); si tiyi wochokera ku Camellia sinensis.
Gulu: zomera zothiridwa ndi maluwa owuma (代用茶, dàiyòng chá) — kunja kwa gulu la botaniki la tiyi wochokera ku Camellia sinensis
Chinthu chofunikira kwambiri: dzina limodzi la malonda — zinthu ziwiri zosiyana za botaniki.

Tiyenera kunena momveka: masamba a chitsamba cha tiyi mu kudin kulibe. Ndi tiyi weniweni amafanana kokha ndi njira yopangira ndi kuthira, komanso udindo wa chikhalidwe wa chakumwachi. Mu gulu la katundu wa ku China, zinthu zoterezi zimadutsa ngati 代用茶 (dàiyòng chá) kapena ngati chakumwa cha zomera, osati ngati tiyi (茶, chá) m’lingaliro lenileni.

Pansi pa dzina “kudin” pa msika pamakhala palimodzi zinthu ziwiri zosiyana kotheratu:

Kudin wa masamba akulu (大叶苦丁, dàyè kǔdīng): mapaduba a banja la Padubowye (Aquifoliaceae). M’mabuku amatchulidwa kaŵirikaŵiri Ilex latifolia Thunb. ndi Ilex kudingcha C.J. Tseng. Katengero ka botaniki pano sikunakhazikike kotheratu: pansi pa zinthu za malonda pakhoza kubisa mitundu ingapo yoyandikana ya paduba, ndipo kudziyimira pawokha kwa Ilex kudingcha ngati mtundu kumakambidwa ndi akatswiri. Madera — Hainan, Guangxi, Guangdong, Sichuan, Yunnan. Tsamba ndi lalikulu, lopiringizidwa mu “msomali” wolimba kapena chozungulira.
Kudin wa masamba ang’onoang’ono (小叶苦丁, xiǎoyè kǔdīng): biryuchina Ligustrum robustum wochokera ku banja la Mafuta (Oleaceae) — ndiye kuti wachibale wa lilac ndi azitona, osati paduba ayi. Madera — Guizhou ndi Sichuan. Tsamba ndi laling’ono, lopyapyala, lakunja liri pafupi ndi tsamba lofowoka wamba.

Pano ndi koyenera kutchula chodabwitsa 同名異物 (tóng míng yì wù) — “dzina limodzi, zinthu zosiyana”, chomwe chinafalikira mu nomenkalatura ya botaniki ya ku China. Kudin mwiniwake ndi chitsanzo cha ichi. Chofanana chochititsa chidwi ndi mankhwala opangidwa kuchokera ku buckwheat 苦荞茶 (kǔqiáo chá): mu dzina ili chilembo 苦 sichimasonyeza kukoma kowawa kwa chakumwachi, koma chimalowa mu dzina la chomera 苦荞 (kǔqiáo, buckwheat ya Chitata, Fagopyrum tataricum), chomwe chimatsutsidwa ndi buckwheat “yotsekemera” 甜荞 (tiánqiáo). Ndiko kuti, mu liwu “kudin” 苦 amafotokoza kukoma, ndipo mu liwu “kuchyao” — mtundu wa chomera; chakumwa cha buckwheat chenichenicho ndi chofewa ndi cha mtedza, osati chowawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Dera la mwambo: kum’mwera ndi kum’mwera chakumadzulo kwa China.
Udindo: chakumwa chatsiku ndi tsiku “choziziritsa”, mbali ya chikhalidwe cha zomera zothiridwa.

Kudin ali ndi mbiri yayitali yakumwidwa ngati chakumwa cha anthu m’zigawo zakum’mwera. Amalowetsedwa mwachibadwa mu chikhalidwe cha “maphikidwe oziziritsa” (凉茶, liángchá), chomwe chimadziwika ku Guangdong, Guangxi, Hainan, Hong Kong ndi Macau, kumene zomera zowawa zothiridwa zimamwidwa kuti “achotse kutentha” mu nyengo yonyowa ya subtropiki. Kudin wa paduba wa masamba akulu amalumikizidwa kwambiri ndi Hainan ndi kum’mwera chakumadzulo, wa biryuchina wa masamba ang’onoang’ono — ndi madera amapiri a Guizhou.

Pakapita nthawi panapangika mayina a malonda amadera. Kudin wa masamba ang’onoang’ono wochokera ku Guizhou kaŵirikaŵiri amapezeka pansi pa dzina 青山绿水 (qīngshān lǜshuǐ, “mapiri obiriwira ndi madzi oyera”), zomwe zimatsindika chiyambi cha nkhalango zamapiri. “Misomali” ya masamba akulu imalemekezedwa chifukwa cha maonekedwe abwino a zinthu zowuma, zomwe zimatambasuka mokongola mu ziwiya zamagalasi.

3. Kufotokozera kwa Botaniki ndi Zinthu:

Chomera cha masamba akulu: mitengo yobiriwira nthawi zonse ndi zitsamba za mtundu wa paduba (Ilex), ndi masamba akulu olimba a chikopa.
Chomera cha masamba ang’onoang’ono: biryuchina Ligustrum robustum, chitsamba kapena mtengo wawung’ono ndi masamba ang’onoang’ono opyapyala.

Kusiyana kwa zinthu kumaonekera ndi maso ndipo ndi chitsogozo chachikulu pogula:

Zinthu za kudin wa masamba akulu: masamba osiyana, opiringizidwa mu “msomali” wokoka wolimba kapena chozungulira chautali wa masentimita angapo, cha mtundu wa chobiriwira chakuda, mpaka chobiriwira-chakuda, olimba ndi olemera. “Msomali” umodzi woterewu ndi gawo lokwanira kale.
Zinthu za kudin wa masamba ang’onoang’ono: masamba ang’onoang’ono opiringizidwa, opyapyala, opepuka, akunja amafanana ndi tsamba lofowoka wamba lobiriwira; amathiridwa mowaza, osati limodzi limodzi.

4. Malo ndi Makhalidwe a Kulima:

Wa masamba akulu: Hainan, Guangxi, Guangdong, Sichuan, Yunnan — mapiri a m’munsi a subtropiki ndi tropiki.
Wa masamba ang’onoang’ono: Guizhou, Sichuan — madera a nkhalango zamapiri.

Zomera zonse ziwiri zimakhala mu nyengo yotentha yachinyezi yakum’mwera kwa China, zimamera m’mapiri am’munsi ndi m’nkhalango zamapiri pa utali wokwanira, kumene chinyezi ndi kuwala kofalikira kumathandizira kusonkhanitsidwa kwa zinthu zogwira ntchito. Mapaduba a kudin wa masamba akulu kaŵirikaŵiri amalimidwa m’minda, pamene kusonkhetsa biryuchina ya masamba ang’onoang’ono mwambiri kumalumikizidwa ndi nkhalango zakuthengo ndi zolimidwa pang’ono m’mapiri a Guizhou.

5. Luso la Kupanga:

Mfundo: kukonza tsamba potsata “chobiriwira” popanda fermentesheni.
Kusiyana: luso liri pafupi ndi la tiyi potsata magawo, koma limagwiritsidwa ntchito ku tsamba losakhala la tiyi.

Kutsata kwake konse kumaphatikizapo kusonkhetsa tsamba, kukonza chobiriwira (杀青, shāqīng) — kukonza ndi kutentha komwe kumaimitsa ma enzyme a okisidishoni, kenako kupiringiza ndi kupatsa mawonekedwe, ndipo potsiriza, kuumitsa. Kwa kudin wa masamba akulu, gawo lofunikira ndi lovuta kwambiri — kupiringiza pamanja kapena ndi makina masamba akulu mu “misomali” yolimba ndi zozungulira, zomwe zidapatsa mankhwalawa mawonekedwe ake odziwika. Kudin wa masamba ang’onoang’ono amapiringizidwa mowaza, ngati tsamba wamba. M’mbali zambiri kudin samufewetsa, choncho mwa malingaliro a kukonza ali pafupi kwambiri ndi tiyi wobiriwira, kukhalabe munthawi yomweyo mankhwala osiyana kotheratu ndi botaniki.

6. Makhalidwe a Kumva:

Mankhwala othiridwa: kuchokera ku chikasu chowala mpaka chobiriwira-chikasu, chowonekera.
Kukoma: kuwaya kowonekera, nthawi zina kwakukuthwa koyambirira, kosinthidwa ndi kukoma kotsekemera kotsatira (回甘, huígān).
Fungo: la udzu-zomera, ndi kamvekedwe kowawa.

Kudin wa paduba wa masamba akulu kaŵirikaŵiri amapereka kuwaya kokulirapo ndi kokhazikika, wa biryuchina wa masamba ang’onoang’ono — chofewa ndi cha udzu kwambiri. Ndiko kusiyana kwenikweni pakati pa kuwaya koyamba kwamphamvu ndi “kubwerera kwa kutsekemera” kotsatira komwe kumawerengedwa ngati ubwino waukulu wa chakumwachi ndipo kumasiyanitsa zinthu zabwino ndi zongokhala zowawa basi.

7. Kapangidwe ka Mankhwala:

Kofeini: kulibe mu mitundu yonse iwiri ya kudin — kusiyana kofunikira ndi tiyi weniweni.
Wa masamba akulu (paduba): triterpenovye saponiny (m’mabuku — kudinozidy), asidi ya ursolovaya, polifenoly, asidi ya khorogenovaya, flavonoidy.
Wa masamba ang’onoang’ono (biryuchina): feniletanoidnye glikozidy, asidi ya oleanolovaya, flavonoidy (kuphatikizapo lyuteolin).

Kuwaya kwa kudin wa masamba akulu kumalumikizidwa kayambiriro ndi triterpenovye saponiny, wa masamba ang’onoang’ono — ndi feniletanoidnye ndi sekoiridoidnye mankhwala. Kusowa kwa kofeini ndi kofunikira: mosiyana ndi tiyi, kudin alibe alkaloidy zotsitsimutsa, zomwe zimatsimikizira kumwidwa kwake kwa tsiku ndi tsiku, ndi malingaliro onena za iye.

8. Maluso Opindulitsa:

Zomwe zimakhulupiriridwa mumwambo wa tsiku ndi tsiku: chakumwa cha “chilengedwe choziziritsa” cha “kuchotsa kutentha” (清热, qīngrè) ndi “kugwetsa moto” (降火, jiàng huǒ), chothandiza pambuyo pa chakudya chamafuta ndi kutsitsimutsa mpweya.
Zomwe zikuphunziridwa ndi sayansi: ntchito ya antioksidant ya polifenoly, maluso a triterpenovye saponiny ndi feniletanoidnye glikozidy — nkhani ya kufufuza kwa labotale ndi koyambirira.

Kufunika kunena mwachindunji: kudin ndi chakudya, osati mankhwala. Malonjezo a thanzi, omwe amatsagana ndi malonda a sitolo, amapitirira malire a nkhani ya encyclopedia ndipo sangawerengedwe ngati zotsatira zotsimikiziridwa. Mwa machenjezo odziwika kwa aliyense tikuwona mosakondera: chakumwachi ndi chowawa kwambiri ndipo mumwambo wa ku China chimawerengedwa ngati “chozizira” mwa chilengedwe, choncho chimalimbikitsidwa kumwa mochepa; kusamala kwapadera mwambo umalangiza anthu ndi mimba “yofooka, yozizira”, pakakhala pakati, komanso iwo omwe amamwa mankhwala. Mlingo weniweni ndi malangizo a zachipatala sakuperekedwa pano.

9. Kuthira:

Ziwiya: kapu yagalasi kapena bulo, gaywan; galasi limalola kuona kutambasuka kwa “misomali”.
Kuchula kwake: kochepa kwambiri. Wa masamba akulu — 1–2 “misomali” pa 250–300 ml. Wa masamba ang’onoang’ono — pafupifupi 2–3 g pa mulingo womwewo.
Kutentha: 90–100 °C.
Nthawi: kutsanulira koyamba kwaufupi, 20–40 sekondi; kenako nthawi imawonjezedwa.
Kutsanulira: mobwerezabwereza — “msomali” umodzi wa kudin wa masamba akulu umapirira mathira angapo.
Kupereka kozizira: ndi koyenera; m’nyengo yachilimwe kudin amathira madzi otentha, amaziziritsa ndi kumwa ataziziritsidwa.

Lamulo lalikulu — kutenga zinthu zochepa kwambiri. Kudin ndi wowawa mwakuti kuchulutsa kumapangitsa kuti chakumwacho chikhale chosayenera kumwa. Kuti achepetse kuwaya, kudin kaŵirikaŵiri amathira osakaniza ndi krizantema (菊花, júhuā), ndipo ku chakumwa chomalizidwa nthawi zina amawonjezera uchi. Kuyamba ndi kwanzeru ndi “msomali” umodzi ndi kukonza mphamvu mwa kukoma.

10. Kusunga:

Mikhalidwe: malo owuma, ozizira, amdima, paketi losalowa mpweya.
Kuteteza: ku chinyezi, fungo lachilendo ndi kuwala kwachindunji.

Kudin ndi zinthu zowuma zosafewetsedwa, ndipo, mosiyana ndi puer, iye sakonzedwa kuti azisungidwa kwa nthawi yayitali ndi “kukhala bwino ndi ukalamba”. Amamusunga ngati udzu wamba wouma ndipo amayesetsa kumugwiritsa ntchito pa nthawi yoyenera, osalola kunyowa ndi kutaya fungo. Chidebe chotsekedwa mwamphamvu ndi kusowa kwa kuyandikana ndi zinthu zonunkhira — ndi maziko a kusungidwa.

11. Mtengo ndi Zonyenga:

Cholinga cha mtengo wa ogulitsa ambiri: pafupifupi 82 ¥/kg ngati mtengo wa opereka katundu; mtengo wa sitolo umadalira kwambiri mtundu, kalasi ndi dera.
Momwe zinthu zenizeni zimaonekera: wa masamba akulu — “misomali” yolemera yakuda ndi zozungulira za kukula kumodzi; wa masamba ang’onoang’ono — tsamba laling’ono lopyapyala lopiringizidwa lopanda zinyalala ndi fumbi la tsinde.

“Kusokonezeka” kwakukulu kwa malo awa — si kunyenga kwenikweni, koma kusadziwika bwino kwa dzina. Wogula kaŵirikaŵiri sadziwa chimene iye akutenga: kudin wa paduba wa masamba akulu kapena wa biryuchina wa masamba ang’onoang’ono — iyi ndi mitundu iwiri yosiyana ya zomera pa mtengo, kukoma ndi kapangidwe, ngakhale amagulitsidwa pansi pa liwu limodzi. Chifukwa chake pogula ndi kwanzeru kufunsa ndi mtundu (大叶 motsutsana ndi 小叶), ndi dzina lachilatini la zinthu. Pamapezeka kusakaniza zinthu za khalidwe losiyana, kusakanizira tsamba lonyansidwa ndi tsinde, komanso kusintha mtundu umodzi wa paduba kapena biryuchina ndi wina, wotchipa. Zitsogozo ndizofanana kwa mawonekedwe ndi kukula, kuyera kwa zinthu ndi — poyesa kuthira — “kuyenda” kolondola kwa kukoma kuchokera ku kuwaya kwakuthwa mpaka kukoma kotsekemera kotsatira.

12. Zinthu Zochititsa Chidwi:

Dzina-”msomali”: mawonekedwe a tsamba lalikulu lopiringizidwa lenileni limakumbutsa msomali, zomwe zidatsimikizidwa ndi chilembo 丁 (dīng).
Mafuko awiri pansi pa liwu limodzi: Aquifoliaceae (paduba) ndi Oleaceae (biryuchina) — zomera zomwe sizili pachibale chapafupi, koma zonyamula dzina limodzi la malonda.
Popanda kofeini: kusowa kwa alkaloidy zotsitsimutsa kumalola kumwa kudin madzulo, zomwe kwa tiyi weniweni n’kosadziwika kwenikweni.
Msampha wa zilankhulo: mu 苦丁茶 (kǔdīng chá) chilembo 苦 — n’chonena za kukoma, ndipo mu 苦荞茶 (kǔqiáo chá) chilembo chomwecho chimalowa mu dzina la chomera (buckwheat ya Chitata), ndipo chakumwa chenichenicho si chowawa.

Pomaliza:

Kudin ndi chitsanzo chowala cha momwe pansi pa chikwangwani chozolowereka cha “tiyi” pamakhala mtundu wodziyimira pawokha wa zomera zothiridwa. Si tiyi ndiponso si choloweza m’malo mwa tiyi, koma 代用茶 (dàiyòng chá) woona mtima ndi mwambo wake wazaka mazana ambiri, malo ake enieni kum’mwera kwa China ndi aesthetics yake yodziwika ya kukoma kowawa ndi kutsekemera kobwerera. Kumvetsetsa kwakuti pambuyo pa dzina limodzi payima mitundu iwiri yosiyana ya zomera — paduba wa masamba akulu ndi biryuchina ya masamba ang’onoang’ono, — kumasanduliza kugula kudin kuchokera ku lotale kukhala chisankho chodziwitsidwa.

Kuyenera kumuchitira ndi ulemu mtundu ndi ndi kusaledzera ku malonjezo: chakumwa chowawa “choziziritsa” chimakhala ndi malo ake oyenera mu chikhalidwe chatsiku ndi tsiku cha China, koma chimakhalabe chakudya, osati mankhwala. Atathiridwa mwachuma ndi ndi kumvetsetsa kwa chimene ndendende chathiridwa mu kapu, kudin amatambasuka ngati mankhwala othiridwa odziwika bwino ndi osafanana ndi china chilichonse.

the teas described here are available from teamotea