kǔguā chá

苦瓜茶 (kǔguā chá) ndi mankhwala opangidwa kuchokera ku khwaha wowawa wouma (Momordica charantia), omwe sali tiyi weniweni wochokera ku masamba a Camellia sinensis koma ndi a m’gulu la zomwe zimatchedwa zolowa m’malo mwa tiyi, kapena mankhwala a zitsamba (代用茶, dàiyòng chá). M’dzina lomweli, kum’mwera kwa China ndi ku Taiwan, palinso chinthu chophatikizana, pomwe tizidutswa kapena ufa wa khwawa wowawa umasakanizidwa ndi tiyi wobiriwira.

Zindikirani za akonzi: gwero la kafukufuku wapadera pa nkhaniyi silinapezeke, chifukwa chake nkhaniyi imangodalira pa chidziwitso chazonse chokhazikika; zina mwa mfundo zake zalembedwa kuti ndi zosatsimikizika.

1. Magulu ndi Chiyambi:

• Mtundu: cholowa m’malo mwa tiyi, mankhwala a zitsamba (代用茶, dàiyòng chá)
• Gulu: mankhwala opangidwa kuchokera ku khwawa wowawa wouma (Momordica charantia); kunja kwa gulu la botanical la tiyi weniweni wochokera ku Camellia sinensis
• Chiyambi: dera lotentha ndi lotentha kwambiri la China, komanso Taiwan

Mwakuwongola, 苦瓜茶 si tiyi m’lingaliro la botanical. Khwawa wowawa (苦瓜, kǔguā) ndi chomera chokwawa cha m’banja la ma squash, ndipo zipatso zake, zodulidwa ndi kuuma, zimathiridwa madzi otentha ngati tiyi. M’magulu a zakumwa ku China, zinthu zotere nthawi zambiri zimayendera ngati 代用茶 (dàiyòng chá) — “tiyi wolowa m’malo” — kapena ngati chakumwa chamasamba. Nambala yeniyeni ya muyezo wa dziko (GB/T) yomwe imayang’anira makamaka mankhwala a khwawa wowawa, sizikutsimikizika m’zida zomwe tili nazo, chifukwa chake sitikutchula mwadala; zofunikira zonse za zinthu zoterezi zafotokozedwa m’malamulo a mankhwala a zitsamba ndi zomera komanso pachitetezo cha chakudya.

Pali matanthauzo awiri osiyana kwenikweni a dzinali:

• Mankhwala enieni a khwawa wowawa — tizidutswa tating’ono kapena tizidutswa ta chipatso chouma popanda kuwonjezera tiyi wa masamba.
• 苦瓜茶 yosakaniza — khwawa wowawa wouma, wosakanizidwa kapena wopangidwa limodzi ndi tiyi wobiriwira; m’mitundu ina yaku Taiwan, masamba a tiyi, malinga ndi mafotokozedwe ena, amaikidwa mkati mwa chipatso chotsegulidwa ndi kuuma (njira imeneyi imafotokozedwa kuti ndi yachigawo ndipo pano ikutchulidwa monga yosatsimikizika).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Khwawa wowawa ndi mbali yofunikira kwambiri m’zakudya za kum’mwera kwa China, ndipo lingaliro la kuuyanika kuti apange mankhwala linachokera pa mwambo wamba wa 代用茶 — kuphika ngati “tiyi” maluwa, zipatso ndi zitsamba zomwe zimapezeka munyengo yake. Kumadera akummwera ndi ku Taiwan, kumene chikhalidwe cha zakumwa zoziziritsa zachilimwe ndi chotukuka kwambiri, mankhwala a khwawa wowawa atenga malo ake ngati chakumwa chatsopatsopano cha tsiku ndi tsiku m’nyengo yotentha.

M’zochita zamalonda zaku Taiwan ndi kumtunda m’zaka za m’ma XX - XXI, 苦瓜茶 adapangidwa kukhala chinthu chophimbidwa ndi chopakidwa — kuchokera ku tizidutswa tating’ono touma tosavuta kupita ku zosakaniza zopakidwa ndi ufa. Madeti enieni a kuwoneka kwa matembenuzidwe a m’mafakitale ndi mabizinesi oyambitsa enieni sakutsimikizika m’zida zathu, chifukwa chake sakutchulidwa pano.

Ndikofunikira kutsindika kuti: 苦瓜茶 ndi chakumwa chazakudya, osati mankhwala ochizira. Zonena zilizonse zokhudzana ndi thanzi, zomwe nthawi zambiri zimatsagana ndi malonda ogulitsira, ndizoposa kufotokozera kwa enisaikilopidiya ndipo sizikuperekedwa pano.

3. Kufotokozera Kwa Botanical ndi Zopangira:

Khwawa wowawa (苦瓜, kǔguā) ndi chomera chokwawa cha m’banja la ma squash; zipatso zake zimagwiritsidwa ntchito popanga mankhwala. Pazopangira zouma, zipatso zimakololedwa, nthawi zambiri, pa msinkhu waukadaulo, pomwe thupi lake likadali lolimba, ndipo chipinda cha mbewu sichinadzaze ndi mbewu zolimba zokhwima zokhala ndi chikwama chofiira cha arilus. Chipatso chokhwima kwambiri chimapereka chopangira chaukali kwambiri ndipo chimasintha kukoma kwake mowoneka bwino.

Mkati mwa mtunduwu, pali mitundu ingapo yaulimi wa khwaha wowawa, ndipo kusankha mtunduwo kumakhudza mwachindunji mawonekedwe a mankhwalawo.

• Khwawa wowawa wobiriwira (wobiriwira kwambiri) — wokhala ndi kuwawa koonekeratu ndi khungu lolimba, mankhwala omwe amakhuta kwambiri, ‘akuthwa’ pa kuwawa.
• Khwawa wowawa woyera (wobiriwira wopepuka, “wa yad”) — wodekha pakuwawa, wokhala ndi kukoma kosalala; amayamikiridwa m’masakanizidwe osalala.
• Mitundu ya zipatso zazing’ono “zakuthengo” ndi zomwe zili pakatikati pa kuthengo, zomwe nthawi zina zimatchedwa m’mawuofanizira 野苦瓜 (yě kǔguā), zimakhala zowawa kwambiri ndipo zimagwiritsidwa ntchito makamaka popanga mankhwala.

Mitundu yeniyeni yolembetsedwa yomwe imagwiritsidwa ntchito popanga mankhwala sinatsimikizidwe m’zida zathu, chifukwa chake mayina enieni amalonda sakutchulidwa pano.

4. Dera ndi Makhalidwe a Kulima:

Khwawa wowawa amalimidwa kwambiri m’dera lotentha ndi lotentha kwambiri la China. Madera akuluakulu omwe amalima zopangira zamalonda ndi zigawo za Guangdong (广东), Guangxi (广西), Hainan (海南), Fujian (福建), Yunnan (云南), komanso Taiwan. Chomeracho chimakonda kutentha, chimafuna nyengo yotentha yayitali, dzuwa lochuluka ndi nthaka yotuluka madzi bwino; kumadera akumpoto amalimidwa ngati chomerachaka m’munda mnyengo yachilimwe.

5. Ukadaulo wa Kupanga:

Kupanga mankhwala a khwawa wowawa, kwenikweni, ndi kuchotsa madzi koyang’aniridwa kwa zopangira zamasamba. Ntchito zotsatizana zake ndi izi.

1. Kusankha ndi kutsuka (挑选、清洗). Amatenga zipatso zolimba, zosapsa, ndikuchotsa zosakhala bwino.
2. Kuchotsa chipinda cha mbewu (去瓤). Chipatso chimadulidwa ndipo mbewu ndi minofu yamkati yotayirira imachotsedwa; kukoma koyera kumadalira pa kusamala kwa ntchitoyi.
3. Kudula (切片). Zopangira zimadulidwa m’mphete kapena tizidutswa ta makulidwe okhazikika — izi zimatsimikizira kuumitsa kofanana.
4. Kukonzekera koyambirira (kuumitsako koyamba kapena kutentha kwakanthawi kochepa). Malinga ndi mafotokozedwe angapo, kuwotcha pang’ono kapena kutentha ndi nthunzi kumagwiritsidwa ntchito kuti mtundu ukhazikike ndi kuchepetsa kamvekedwe ka ‘chitsamba’; siteji iyi imatchulidwa kuti ndi yosankha.
5. Kuumitsa (干燥). Amagwiritsa ntchito kuuma kwa dzuwa, mpweya wotentha kapena, m’machitidwe amakono, kuumitsa kwa kutentha kochepa ndi kuumitsa kwa vacuum, zomwe zimasunga mtundu wake.
6. Kuwotcha/Kukazinga (焙火 / 炒制). Mu njira zina zopangira, tizidutswa timatenthedwanso kapena kukazingidwa pang’ono, zomwe zimapereka kamvekedwe ka pang’ono kotentha, ngati mtedza ndi caramel ndikuchepetsa kuwawa kwakuthwa.
7. Kusakaniza (kwa matembenuzidwe okhala ndi tiyi wobiriwira). Khwaha wouma amasakanizidwa ndi tiyi wobiriwira wokonzeka kapena amapangidwa limodzi.
8. Kusanja ndi kulongedza (分级、包装). Chinthu chomalizidwa chimasanjidwa malinga ndi kukula kwake ndi kulongedzedwa, kutetezedwa ku chinyezi.

Mulingo wa kuwotcha ndi kupezeka/kusakhalapo kwa gawo la tiyi ndiye ‘mphambano’ zazikulu za ukadaulo, zomwe zimatsimikizira khalidwe lenileni la chinthucho.

6. Zikhalidwe Zoganizira:

Chinthu chouma chimaoneka ngati mphete ndi tizidutswa tobiriwira mopepuka, tagolide-wobiriwira kapena, pama matembenuzidwe owotchedwa, tofiirira-bulauni. Fungo lake ndi lachitsamba-ndiwo zamasamba, lokhala ndi kamvekedwe kotentha ndi kotsekemera pang’ono pama matembenuzidwe owotchedwa.

Mankhwalawo amapereka mtundu wachikasu mopepuka kapena wa golide. Kukoma kwake ndi kowawa koonekeratu, ndi kuwawa koyera kwa ma squash, komwe kumatsatidwa ndi kukoma kotsekemera kosalala pambuyo pake (回甘, huígān) kwa zinthu zabwino. Mitundu yowotchedwa imapereka kamvekedwe kozungulira, kotentha, ngati mtedza ndi chimanga; kusakaniza ndi tiyi wobiriwira kumawonjezera kutsopano ndi kukakatika pang’ono.

9. Kuphikira:

Zitsogozo za kuphikira (monga momwe zilili ndi mankhwala ena a zitsamba; amasinthidwa malinga ndi kukoma):

• Mulingo: pafupifupi 3 – 6 g wa chopangira chouma pa 300 – 500 ml wa madzi.
• Kutentha: mankhwala enieni a khwawa wowawa amaphika bwino ndi madzi otentha kwambiri (95 – 100 °C); kusakaniza ndi tiyi wobiriwira — bwinobwino, pafupifupi 85 °C, kuti ‘musawotche’ gawo la tiyi.
• Nthawi: 3 – 5 mphindi pamankhwala oyamba; chopangiracho chimalola kutulutsa kangapo, kuchepetsa pang’onopang’ono kuwawa kwake.
• Nthawi zambiri amamwanso momwe amuzizira, kulisa mankhwala amphamvu — kuwawa kwake kumamveka koyera.

Kuti atseke kuwawa, m’moyo watsiku ndi tsiku mankhwalawo amaphatikizidwa ndi zina mwa zomera kapena amaperekedwa ndi kutsekemera pang’ono; ichi ndi nkhani ya kukoma, osati gawo lovomerezeka la chinthucho.

10. Kusunga:

Monga momwe zilili ndi zinthu zonse zamasamba zouma, mankhwala a khwawa wowawa amafunikira kulongedzedwa kosawuma, kozizira, kopanda kuwala; chinthu chonyowa chimataya mtundu ndi fungo mwachangu.

11. Mtengo ndi Zinthu Zazinyenga:

Zoyenera kuyang’ana posankha:

• Chikhalidwe cha chinthucho. 苦瓜茶 yeniyeni ilibe masamba a Camellia sinensis; ngati m’zomwe zili mmenemo mwatchulidwa tiyi wobiriwira, ndiye kuti muli ndi kusakaniza. Zomwe zili pa paketi ndizo chowongolera choyamba.
• Zopangira muzidutswa. Mu chinthu chabwino, mumaona mphete kapena tizidutswa taudongo ndi chipinda cha mbewu chochotsedwa; kuchuluka kwa mbewu ndi minofu yotayirira kumasonyeza kusasamala pa kukonza.
• Mtundu. Mtundu wosungidwa wobiriwira mopepuka kapena wofiirira wofanana (pa zowotchedwa) ndi wabwinoko kuposa wotuwa-bulauni wosasangalatsa, womwe umasonyeza kuumitsa mopitirira kapena kukalamba.
• Fungo. Fungo loyera lachitsamba-ndiwo zamasamba kapena lotentha popanda fungo la chikwinya ndi nkhungu.
• Kukoma kwa mankhwala. Kuwawa kuyenera kukhala ‘koyera’, kupitilira kukoma kotsekemera pambuyo pake; kuwawa kokhazikika kosasangalatsa, ‘chopangira’ kapena kowawa kochokera ku mafuta owonongeka ndi chizindikiro cha khalidwe lotsika kapena chopangira chowonongeka.

12. Zinthu Zochititsa Chidwi:

• 苦瓜茶 ndi chitsanzo cha mwambo wotakata ndi wakale waku China wa “tiyi” wa zitsamba, momwe kuwawa kwa khwawa wowawa kwasandulika kukhala chikhalidwe chodziyimira chokoma — kuchokera pakuwa koongoka kwa mankhwala enieni kupita ku mitundu yofewa yowotchedwa ndi yosakaniza tiyi.