Kǔ qiáo chá · new.thetea.app

Chakumwa cha buckwheat sichiri tii m’lingaliro la chomera. Mu kapu m’simakhala tsamba limodzi la Camellia sinensis: chakumwachi amachipeza poweruza mbewu zowotchedwa za tatari buckwheat (Fagopyrum tataricum). Ngakhale zili choncho, ku China anthu amachitcha chá — mawu omwe amagwiritsidwa ntchito pa chakumwa chilichonse chotentha chomwe amamwa momasuka ngati tii. Tili ndi chakumwa chopangidwa ndi mbewu, chopanda caffeine, chokhala ndi kununkhira kwakukulu kowotchedwa, kolemera ngati mtedza, ndipo amachiyamikira kwambiri chifukwa cha kuchuluka kwa rutin ndi ma flavonoid ena.

1. Kalasi ndi Chiyambi:

Mtundu: Sichiri tii m’lingaliro lenileni — ichi ndi chakumwa chopangidwa ndi mbewu zowotchedwa (tisane), m’chake mulibe Camellia sinensis. Mayina oyenera: “chakumwa cha zitsamba/mbewu,” “phyto-tea,” “chakumwa chosakhala chamera cha tii.” Kupangika kwa fermented sikukupezekapo — mankhwala amapangidwa mwa kuwotcha, osati kuphika masamba a tii. Maziko ake ndi tatari (owawa) buckwheat, 苦荞 (kǔ qiáo), Fagopyrum tataricum; motero, mawu oti “owawa” (苦, kǔ) mu dzina, ngakhale chakumwa chomwe chapangidwa sichikhala chowawa kwambiri.
Gulu: Tisanes za Mbewu (谷物茶, gǔwù chá, «Grain Tisanes», code CAT-HERBAL-GRAIN), lomwe lili m’gulu la Tii wa Zitsamba (草本茶, cǎoběn chá, «Herbal Tea», code CAT-HERBAL-TEA); zakumwa zopanda caffeine. M’gulu lomweli muli zakumwa zina zochokera m’mbewu zokoma (barley, mpunga).
Osasokoneza ndi “tii wowawa” (苦茶): m’gulu lomweli la tii wa zitsamba pali gawo lina la Tii Wowawa (苦茶, kǔ chá, «Bitter Tea / Ku Cha», code CAT-HERBAL-BITTER), pomwepo kuli kǔ dīng (苦丁茶, kǔdīng chá) — chakumwa chowawira kwambiri chopangidwa ndi masamba a holly wamakulidwe. Ngakhale pali chizindikiro chimodzimodzi 苦 (“owawa”), ichi ndi chinthu chosiyana, 同名異物 — “dzina limodzi, chinthu china”: 苦荞茶 ndi mbewu zowotchedwa za buckwheat (zofewa, zonunkhira mtedza), pomwe 苦丁茶 ndi chakumwa chowawira chochokera ku chomera china. Chizindikiro 苦 mu dzina la chakumwa cha buckwheat chimaimira mtundu wa buckwheat, osati kukoma kowawira kwa chakumwacho.
Chiyambi: Madera a mapiri a kum’mwera chakumadzulo kwa China, kumene tatari buckwheat amalimidwa kwambiri. Malo akuluakulu a malonda ndi Sichuan (四川, Sìchuān), Yunnan (云南, Yúnnán), Guizhou (贵州, Guìzhōu) ndi Chongqing (重庆, Chóngqìng); kulima kukufalikitsidwanso ku Shaanxi, Shanxi, Gansu, Ningxia, Hubei ndi Hunan, ndipo gulu la kumpoto la mitundu ya m’deralo limachokera ku Qinghai, Gansu, Inner Mongolia ndi Hebei.
- Liangshan Yi Autonomous Prefecture (凉山彝族自治州, Liángshān Yízú zìzhìzhōu), m’chigawo cha Sichuan, ndi limodzi mwa madera akuluakulu olimapo tatari buckwheat padziko lonse, ndipo limagwirizana kwambiri ndi chikhalidwe cha anthu amtundu wa Yi (彝, Yí). Kulima kumeneku kwakhalapo kwa zaka zoposa 1,000. Malinga ndi zaka zosiyanasiyana, mbewu zimakhala pa mahekitala pafupifupi 100,000 (150 万亩), zokolola pachaka ndi pafupifupi matani 120,000–150,000; izi ndi pafupifupi gawo limodzi mwa magawo atatu a ulimi wa dziko lonse, ndipo malinga ndi zowerengera zam’mbuyo, zitha kufika theka. Derali limadziwika m’mabuku a ku China ngati “likulu la tatari buckwheat padziko lonse” (世界苦荞之都).
- Yunnan ndi Guizhou ali ndi madera awoawo a mapiri.
Malo a Djogirafikisi: Liangshan Yi Autonomous Prefecture (kum’mwera chakumadzulo kwa Sichuan) ili pakati pa 26°03′–29°18′ latitudi yakumpoto ndi 100°03′–103°52′ longitudi yakummawa; likulu la boma lili pafupi ndi 27°53′ N, 102°16′ E (≈27.88° N, 102.27° E). Dera lonse la prefecture ndi pafupifupi 60,400 km².
Mayina ena: “Ku Qiao,” “Ku Qiao Cha,” “tii wochokera ku buckwheat wowawa,” “tii wa tatari buckwheat;” mu Chingelezi: tartary buckwheat tea, bitter buckwheat tea.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Tatari buckwheat ndi mbewu yakale ya m’mapiri ya kum’mwera chakumadzulo kwa China. Malinga ndi deta ya majini, mbewuyi inayambira kudera la Himalaya, ndipo mitundu ya kum’mwera chakumadzulo (China) inasiyana pafupifupi zaka 3,000–4,000 zapitazo, zomwe zikugwirizana ndi kusamuka kwa makolo a anthu amtundu wa Yi (彝) kuchokera ku Tibet kupita ku Sichuan; umboni wa ungwiro umasonyeza kuti makolo a Yi anayamba kulima tatari buckwheat zaka pafupifupi 4,000 zapitazo. M’zakudya za anthu a m’mapiri, makamaka a mtundu wa Yi ku Liangshan, buckwheat inali mbewu yofunika kwambiri (主食) m’malo momwe tirigu ndi mpunga sizimakula bwino: ankapanga mikate, phala ndi pasta (荞粑, 荞米饭, ndi zina) kuchokera ku ufa ndi mbewu, ndipo mbewu zowotchedwa ankaziphika ngati chakumwa chotentha. M’mbiri ya anthu ndi zolemba zawo, Yi ali ndi zikhalidwe zakale zomwe zimatchula mbewu zokulirapo, koma izi zimachokera ku nthano ndi zolembedwa, osati ku zinthu zakale, motero zimanenedwa mosamala. “Tii wa buckwheat” wamakampani monga ma granulosi owotchedwa ndi mbewu zopakidwa ndi chinthu chatsopano, chochokera ku chakumwa chachikhalidwe cha m’nyumba. Malinga ndi mabuku a ku China, kupangidwa ndi kupanga kwa “Tii wa Buckwheat wa Liangshan” (凉山苦荞茶) kunayamba kumapeto kwa zaka za m’ma 1990, ndipo mankhwalawo anayamba kugulitsidwa kumapeto kwa zaka za m’ma 2000; pofika zaka za m’ma 2010, ku Sichuan kunali opanga ambiri.
Dzina:
- 苦 (kǔ) — “owawa”: limasonyeza tatari (owawa) buckwheat, kusiyana ndi buckwheat wamba (甜荞, tián qiáo, “wokoma,” Fagopyrum esculentum). Apa limaimira mtundu wa buckwheat, osati kukoma kwa chakumwa — chakumwa chomaliza ndi chofewa komanso chokometsera ngati mtedza.
- 荞 (qiáo) — “buckwheat” (chidule cha 荞麦, qiáomài).
- 茶 (chá) — “tii,” apa m’lingaliro lalikulu la “chakumwa,” osati kutanthauza Camellia sinensis.
- Mawu enieni 苦荞茶 ndi “chakumwa chochokera ku buckwheat wowawa.”
Tanthauzo la Chikhalidwe: Kwa anthu a m’mapiri a kum’mwera chakumadzulo, tatari buckwheat si chakudya chokha, komanso ndi gawo la moyo wa tsiku ndi tsiku komanso miyambo. Malinga ndi mabuku odziwika, pakati pa Yi, buckwheat amawonekera m’miyambo yambiri: amam’patsa anthu pa zikondwerero, maukwati ndi maliro, ndipo amagwiritsidwa ntchito ngati chopereka kwa makolo (祭祖品); amanenanso kuti Chikondwerero cha Phwando la Moto chimayamba ndi kukaona minda ya buckwheat. Ku China wamakono, chakumwa cha buckwheat chimadziwika ngati chakumwa chopanda caffeine, chathanzi, chomwe anthu amamwa tsiku ndi tsiku, makamaka omwe sayenera kumwa caffeine.

3. Kufotokozera Kwachilengedwe ndi Zinthu Zogwiritsidwa Ntchito:

Chomera chochokera: Tatari buckwheat, kapena buckwheat wowawa — Fagopyrum tataricum (banja la Polygonaceae). Chomera cha pachaka, chosavuta kugwidwa ndi kuzizira, chimakonda malo apamwamba komanso nthaka yosaundika. Tsinde lake limatsamira molunjika, lobiriwira, lokhala nding’amba ndi nthambi, kutalika kwa 30–70 cm (kufika 100 cm). Maluwa ake ndi ang’ono ndipo samawoneka bwino: mbali zake ndi zoyera kapena zobiriwira, zozungulira, pafupifupi 2 mm. Chipatso — ndi mtedza wothiridwa mipata itatu (achene) 5–6 × 3–5 mm, wofinya-kona zitatu, wokhala ndi mikwingwirima yosakanizidwa, wopanda mapiko, ndipo nthawi zina amakhala ndi m’mphezi za m’katikati mwake. Kusiyana ndi buckwheat wamba (Fagopyrum esculentum), tatari buckwheat ndi wodzifukira wekha (onani pansi), ndi mbewu zing’onozing’ono ndi zosongoka (pamene zake za wamba ndi zazikulu, zosalala ndi zamapiko), komanso ali ndi kuchuluka kwa rutin ndi ma flavonoid ena.
Mtundu wa maluwa ndi kufukiza: Tatari buckwheat ndi wodzifukira wekha, wokhala ndi maluwa ofanana ndi okondana: timbali tating’ono ting’onoting’ono ti tima mu maluwa tofa minofu ya uchi ndi tima tima timene timatulutsa tima tima timene timachokera pamtunda wofanana, ndipo pafupifupi 71% ya timbewu ta timena timatumphira timapezeka kuti ndi tokhala toloŵa wekha (autogamous). Izi zikusiyana kwambiri ndi buckwheat wamba (甜荞), yemwe amafunikira kufukizidwa ndi zolengedwa zina, ali ndi maluwa osiyana (mitundu iwiri — pin ndi thrum) ndipo samadzikondana wekha; kwa iye, malo amodzi amtundu wa S amalamulira mmene maluwawo ali komanso kusalolerana. Kudzifukira kwa tatari buckwheat kumachepetsa zovuta pa kulima m’malo apamwamba okhaokha.
Palibe mbewu ya tii: mankhwalawa alibe Camellia sinensis; zokhazikazo ndi mbewu (zipatso) za tatari buckwheat zokha, nthawi zina pamodzi ndi zotupa zowondedwa.
Nyengo yobzala ndi kukolola: Nyengo zimadalira dera ndi kutalika kwa mtunda. Kum’mwera chakumadzulo, amasiyanitsa kufesa m’nyengo yachisanu (春荞) — kufesa kumayambiriro kwa April, kukolola mu July – August — ndi m’nyengo yophukira (秋荞) — kufesa pakati pa August, kukolola mu November. Ku Liangshan ndi m’boma ya Meigu, amafesa pakati kapena kumapeto kwa April, ndipo kukolola kumayamba kumayambiriro kwa September (“刚入秋”). Kumpoto kwa China, amafesa pakati kapena kumapeto kwa June ndi kumayambiriro kwa July, ndipo amakolola kumapeto kwa September. Chomeracho chimaphuka mu June – September ndipo chimabala zipatso mu July – November (malinga ndi flora ya ku China, nthawi imatha kukhala yotalikirako — kuphuka kuyambira May, kubala zipatso mpaka October).
Chiyembekezo cha zokhazikazo: Mbewu zokhwima, zokwanira za tatari buckwheat, zoyeretsedwa kuchokera ku zonyansa. Kuchokera ku izi, pambuyo powotcha, amapanga:
- granulosi — kuchokera ku ufa/ziphuphu za buckwheat, zomwe zaumitsidwa kukhala timiyala tating’ono (wooneka ngati tii wambiri);
- mankhwala a mbewu zathunthu — kuchokera ku mbewu zowotchedwa zathunthu.
Zofunikira za zokhazikazo: Mbewu zochokera kumadera apamwamba, zopanda kufa ndi zowola, zomwe zili ndi momwemo wa flavonoid wosungidwa bwino; kwa ma batch a pamwamba — mbewu zochokera kumadera odziwika (monga Liangshan ndi ena). Zofunikira zomwe zikugwira ntchito pa zokhazikazo zili m’gawo la “Ukadaulo Wopanga.”

4. Malo Akulimidwa ndi Makhalidwe Ake:

Mtunda ndi nyengo: Tatari buckwheat ndi mbewu ya mapiri apamwamba okhala ndi nyengo yozizira kapena yonyowa: chomeracho chimakonda kuzizira, chinyezi ndi mthunzi (喜阴湿冷凉), ndipo chimapirira kuzizira ndi kusowa kwa madzi kuposa buckwheat wamba. Mbewu zimaphuka pamene kutentha kwa nthaka kuli pamwamba pa 16 °C (pasanathe masiku 4–5); kutentha kwabwino kwa kuphuka ndi kupanga zipatso ndi 26–30 °C; maluwa amafa pa −1 °C, masamba ndi chomera pa −2 °C. M’boma ya Meigu (美姑, cholowa cha zaulimi cha dziko la China), kutentha kwa pachaka kumakhala pafupifupi 17 °C. Kupsinjika kwa mapiri apamwamba (kutentha kwadzuwa kwakukulu, kuzizira, kusiyana kwakukulu kwa kutentha pakati pa usiku ndi usana) kumagwirizana ndi kupanga kwa flavonoid kochuluka; komabe, mgwirizano weniweni wokhudza “kutalika → rutin wochuluka” udakali kufufuzidwa.
Kutalika kwa malo okhala: Mtundu uwu umasinthasintha kwambiri potengera kutalika, koma m’malonda amalimidwa m’mapiri apamwamba ozizira pa 1500–3000 m pamwamba pa nyanja. Ku Liangshan, dera lalikulu lili pa 2000–3000 m, ndipo pang’ono pa 1500–2000 m. Meigu ndi boma lomwe kutalika kwake kumakhala pafupifupi 2000 m.
Nthaka: Tatari buckwheat ndi 耐旱、耐瘠薄 — imapirira kusowa kwa madzi komanso nthaka yosabereka; imakula pa nthaka zopepuka, zokhala bwino, zolemera, zothiridwa bwino, ndipo imapirira nthaka za acid, zosalowerera komanso za mchere pang’ono, ndipo imabala zokolola m’madera omwe mbewu zina zimalephera. Malo akulimidwa ndi mapiri apamwamba opanda zokolola za m’mafakitale.
Kusiyana kwa madera: Liangshan (Sichuan) amadziwika ngati dera loyenerera, lolumikizidwa ndi miyambo yakale ya kulima ya anthu a mtundu wa Yi; Yunnan ndi Guizhou amabereka mbewu kuchokera m’madera awoawo a mapiri. Kusiyana kwa zokhazikazo malinga ndi madera (kukoma kwake, kuchuluka kwa rutin) kukufufuzidwa ndipo sikunatchedwe mwatsatanetsatane popanda umboni wotsimikizika.

5. Ukadaulo Wopanga:

Kusiyana kwakukulu ndi tii weniweni: pano palibe “kupha ubwino” (杀青, shā qīng), kufesa, kapena kukhotetsa masamba — mu tisane ya mbewu, palibe kukhazikitsa ubwino monga momwe zilili ndi Camellia sinensis. Kukoma ndi utoto wa chakumwa zimapangidwa ndi kuwotcha mbewu — kwenikweni, mayendedwe a Maillard ndi caramelisation, omwe amapatsa chakumwa china cha mtedza, cha mkate, cha chimanga, chokhala ndi kukoma kwa caramel pang’ono. Njira yodziwika bwino:

Kukolola ndi kudula mbewu: Mbewu zokhwima za tatari buckwheat zimakololedwa ndi kudulidwa.
Kuyeretsa ndi kuchotsa ziphuphu: Mbewu zimayeretsedwa ku zonyansa; malinga ndi chinthucho, zotupa zolimba zimachotsedwa pang’ono kapena kotheratu.
Kugaya / kupanga granulosi (pamene pafunika ma granulosi): Gawo lina la zokhazikazo limagayidwa kukhala ziphuphu kapena ufa ndikumangiriridwa ku timiyala tating’ono. Kwa mawonekedwe a mbewu zathunthu, sitepe iyi imalekezeka.
Kuwotcha (烘焙 — hōng bèi): Gawo lapakati. Mbewu kapena ma granulosi amawotchedwa / amphika mpaka atakhala mtundu wofiirira wahausi ndi kununkhira kwa mtedza wokhazikika. Kutentha ndi kutalika kwa kuwotcha zimakhudza kuyanjana pakati pa “mtedza — caramel — wowawa pang’ono”; zochita zenizeni zimatsimikizidwa ndi opanga.
Kuumitsa (干燥 — gānzào): Kuchepetsa chinyezi mpaka pamlingo womwe umalola kusungidwa ndi kukhala kolimba kwa mbewu.
Kusankha ndi kuyika m’mapaketi (分级 — fēnjí): Kuchotsa fumbi ndi kuwonongeka, kusankha ma granulosi/mbewu malinga ndi kukula, kuzipaka m’mizere yotsekedwa (kawirikawiri m’matumba ang’onoang’ono kapena m’mabotolo achitsulo).

Opanga ena amawonjezera masitepe owonjezera — mwachitsanzo, kuyikira mbewu m’nsatsi isanatenthedwe (izi zakhazikitsidwa m’malamulo a ukadaulo, onani pansi).

Zofunikira ndi mfundo zoyendetsera: Palibe muyezo wadziko lonse wa GB/T mwachindunji pa chakumwa cha 苦荞茶 — mankhwalawa amayendetsedwa monga dzanja la tii (代用茶) kudzera mu miyezo ya m’deralo ndi ya m’mafakitale, pamene mfundo zonse za ukhondo ndi zaumoyo (GB 2762 za zopaipa, GB 2763 za mankhwala a kupha tizilombo, ndi zina). Zolemba zofunika za m’derali: DBS 51/004-2017 «食品安全地方标准苦荞茶» — muyezo wachigawo wa chakudya chotetezeka cha Sichuan pa tii wa buckwheat (umaphimba ndi Liangshan); DB52/T 1078-2016 «地理标志产品六盘水苦荞茶» — muyezo wa tii wa buckwheat monga chinthu chodalirika cha dera la Liupanshui (Guizhou); malamulo a ukadaulo wa kukonza DB14/T 2272-2021 (Shanxi) ndi wamagulu T/SXAGS 0037-2024, omwe amafotokoza kuyika m’nsatsi, kuumitsa, kuchotsa ziphuphu, ndi kuwotcha. Pa mbewu zokhazokha, padali miyezo ya dziko GB/T 10458-2008 «荞麦» (buckwheat) ndi GB/T 35028-2018 «荞麦粉» (ufa wa buckwheat). Chinthucho chenichenicho, “凉山苦荞茶,” chalembetsedwa monga chinthu chokhala ndi chizindikiro chake chodziwikiratu.

6. Makhalidwe Ozindikira ndi Ziwalo:

Maonekedwe a zokhazikazo zowuma: M’maonekedwe a granulosi — timiyala tating’ono tolimba ta mtundu wofiirira wahausi kapena wofiirira wakuda, mawonekedwe osakwanira ozungulira. M’maonekedwe a mbewu zathunthu — mbewu zing’onozing’ono zosongoka (zokhala ndi mbali zitatu) za mtundu wofiirira wotentha, nthawi zina ndi zotsalira za ziphuphu zakuda.
Nunkhira ya zokhazikazo zowuma: Nunkhira yowonekera yowotchedwa, ya mtedza, ya mkate ndi chimanga yokhala ndi kukoma kwa caramel pang’ono; imakumbutsa chimanga chowotchedwa, khungo lamtedza, nthawi zina — mafuta a mbewu zowotchedwa kapena popcorn.
Nunkhira ya chakumwa: Yofunda, yowotchedwa ya chimanga, ya mtedza, ndi kukoma kwa caramel kofewa; opanda ma toni “obiriwira” kapena amaluwa a tii weniweni.
Kukoma: Kofewa, kozungulira, komwe kamva ngati mtedza ndi chimanga, ndi kukoma kowotchedwa, kwa caramel pang’ono; thupi — lolemera pang’ono mpaka lapakati. Ngakhale pali chizindikiro 苦 (“owawa”) mu dzina, chakumwa chomaliza nthawi zambiri sichikhala chowawa — ngati chilipo chowawa pang’ono, chimakhala chofewa, chokhazikika pa kukoma kwa mtedza. Kuuma ndi kumangika kwa masamba, komwe kumadziwika ndi tii, kulibe. Kukoma kotsalira kumakhala koyera, kofunda, kwa chimanga.
Mtundu wa chakumwa: Kuchokera ku golide wopepuka mpaka wobiriwira wachikasu, wowonekera; kuzama kwa mtundu kumadalira kuchuluka kwa mbewu ndi kuchuluka kwa kuwotcha.
“Pansi pa tii” (zokhazikazo zitaphikidwa): Ma granulosi ofewa kapena mbewu zokupidwa; mbewu yonse imatha kutseguka pang’ono. Palibe “kutsegula kwa masamba” kokongoletsa monga kwa tii weniweni.

7. Mankhwala Omwe Alipo:

Kaonekedwe kake kamadalira mbewu ya tatari buckwheat, osati masamba a tii:

Ma flavonoid (chinthu chachikulu): Tatari buckwheat imadziwika ndi kuchuluka kwa rutin (rutioside) — flavonoid glycoside. Mu mbewu, pali pafupifupi 0.8–1.7% pa kulemera kwake kowuma (≈800–1700 mg/100 g), ndipo mu ziphuphu/mkati mwake, amadziunjikira kwambiri (pafupifupi 4000–8500 mg/100 g); m’chigawo chapansi cha chomera (udzu) — mpaka 3% pa kulemera kwake kowuma. Potengera kuchuluka kwa rutin, tatari buckwheat amaposa buckwheat wamba nthawi makumi angapo mpaka zana (nthawi zambiri pafupifupi 100×; mabuku osiyanasiyana amati ndi 30–150×). Palinso quercetin (mu ziphuphu ≈0.62–1.11 mg/g pa kulemera kowuma), quercitrin (zizindikiro mu mbewu, 0.01–0.05% pa kulemera kowuma mu udzu) ndi mankhwala ochokera ku rutin. Quercitrin ndi quercetin amapezeka mu mbewu za tatari buckwheat, koma sapezeka mu mbewu za buckwheat wamba.
D-chiro-inositol: Tatari buckwheat amatchulidwa ngati gwero la D-chiro-inositol (DCI) — cyclitol yomwe ikuphunziridwa pokhudzana ndi kagayidwe ka chakudya. Mu mbewu, amapezeka makamaka monga fagopyritols (mankhwala a DCI a mono-, di- ndi tri-galactosyl; chachikulu ndi fagopyritol B1) kuphatikizira DCI yaulere (≈0.178–0.228 mg/g pa kulemera kowuma). Fagopyritols amapanga pafupifupi 21% ya chakudya chosungunuka mu chimera cha tatari buckwheat (kuyerekeza ndi ≈40% mu wamba). Mphamvu yoletsa matenda a shuga ya DCI ndi fagopyritols ikuphunziridwa: yawonetsedwa m’machitidwe a zinyama (mbewa zokhala ndi matenda a shuga a mtundu wa 2, mizere ya maselo), ndipo malingaliro ake amene akuganiziridwa ndi kutulutsa kwa insulini pambuyo pa cholandira, pamene m’buku lofufuza DCI amafotokozedwanso ngati chomwe chimathandiza kumangiriza insulini ndi cholandira, komanso choletsa α-glucosidase. Izi ndi zotsatira za kuyambirira, osati chithandizo chotsimikizika cha odwala anthu.
Caffeine: Palibe. Chifukwa sichiri Camellia sinensis — mulibe caffeine, theobromine, kapena theophylline.
Mapuloteni ndi amino acid: Mbewu za buckwheat zimakhala ndi mapuloteni ochuluka (pafupifupi 9–15% mu ufa wa mitundu yosiyanasiyana; mu ziphuphu — mpaka ~25%) ndi momwe amino acid alili omwe ali bwino. Zimakhala ndi lysine (pafupifupi 300–737 mg/100 g malinga ndi mtundu) ndi arginine — amino acid omwe amasowa m’chimanga, zomwe zimapangitsa mapuloteni a tatari buckwheat kukhala athunthu mopatsa thanzi.
Mavitamini: Gulu la B — thiamine (B1) ≈0.28 mg/100 g, riboflavin (B2) ≈0.16 mg/100 g; palinso niacin (B3), pantothenic acid (B5), pyridoxine (B6) ndi folate. Vutamini E — pafupifupi 1.73 mg/100 g. Mu ziphuphu, kuchuluka kwa mavitamini kumakhala kochuluka kuposa mu ufa.
Maminelo: Magnesiamu (pafupifupi 150 mg/100 g), potaziyamu (pafupifupi 300–360 mg/100 g), ndiponso ayoni ndi zinki (pafupifupi 2–4 mg/100 g); palinso mkuwa. Maminelo amasonkhana mu ziphuphu; zotsatira zenizeni zimasintha kwambiri malinga ndi mtundu ndi momwe amalimidwira.
Fiber ya chakudya ndi starch: Zili mu mbewu; zina zimasungunuka mu chakumwa pophika.
Melanoidins (zotuluka m’kuwotcha): Pa kuwotcha, melanoidins ndi mankhwala onunkhira a mayendedwe a Maillard amapangidwa, zomwe zimapanga mtundu, nunkhira ndi gawo lina la mphamvu yoletsa ma oxidant a chakumwa.

8. Mapindu Ake:

Mapindu omwe ali pansipa akuwonetsa malingaliro achikhalidwe ndi malangizo a kafukufuku wa tatari buckwheat; awa si malangizo azachipatala. Zambiri za tsiku ndi tsiku zimachokera ku mbewu, ufa, kapena zotulutsa, osati pa chakumwa cha buckwheat chomwe chamwa.

Chakumwa chopanda caffeine: Zoyenera kwa anthu omwe amapewa caffeine — madzulo, kwa omwe ali ndi vuto la zolimbikitsa, komanso omwe amafuna kumwa pafupipafupi.
Gwero la rutin ndi ma flavonoid: Rutin mwamwambo amagwirizanitsidwa ndi kuthandiza makoma a mitsempha ya magazi ndi chitetezo cha ma oxidant. M’ntchito zapoyambirira, zotulutsa za tatari buckwheat zinachititsa kuti mitsempha yokhudzana ndi endothelium ifewe (pa mtsempha wodzipatula wa rat), ndipo zotsatira zake zinaonekanso ngakhale m’gulu lopanda rutin — kutanthauza kuti si rutin yekha amene amathandizira. Izi ndi zotsatira zakuyambirira, osati umboni wa phindu lachipatala.
Mphamvu yoletsa ma oxidant: Ma flavonoid a mbewu ndi melanoidins a kuwotcha ali ndi mphamvu yoletsa ma oxidant. Mu kafukufuku wamagulu awiri, masikono a tatari buckwheat (okhala ndi rutin wochuluka) anathandiza kuchepetsa serum myeloperoxidase ndi tcholesterol yense; mu kafukufuku wina wosasintha ndi placebo wokhudza mtundu wochuluka wa rutin, pamapeto pa sabata lachisanu ndi chitatu, choletsa ma oxidant (TBARS), kulemera kwa thupi ndi index ya kulemera kunatsika. Zotsatira zimenezi zimagwirizanitsidwa ndi mphamvu yoletsa ma oxidant ya rutin; ali kumene akunena za kusintha kwa zowopsa, osati za chithandizo.
Kuthandiza kagayidwe ka chakudya ndi mafuta: Khombi lomwe limagwirizanitsidwa ndi rutin ndi D-chiro-inositol, lili pa gawo lofufuzidwa. Mu kafukufuku wosasintha pa odwala matenda a shuga a mtundu wa 2, kusintha pang’ono chakudya chachikulu ndi tatari buckwheat kwa masabata anayi kunagwirizana ndi kuchepa kwa insulini wopanda kanthu, tcholesterol yense ndi LDL-cholesterol, komanso kupindula kwa zizindikiro za impso; sikusonyeza kusintha kwakukulu kwa shuga m’magazi panthawiyi. Mphamvu yoletsa matenda a shuga ya D-chiro-inositol yatsimikiziridwa makamaka m’zinyama, osati m’chakumwa cha buckwheat kwa anthu; motero, iyenera kufotokozedwa ngati “ikuphunziridwa.”
Chofewa kwa m’mimba: Chakumwa chotentha chopangidwa ndi mbewu, chopanda tannin ndi caffeine, nthawi zambiri chimavomerezeka bwino.
Kuopsa kwapansi kwa mitundu ina ya chakudwa kuyerekeza ndi tii weniweni: Koma kuyambitsidwa ndi buckwheat kumatha kuchitika — onani gawo la “Zosayenera Zomwe Zingachitike.”

9. Momwe Amaphikira:

Kutentha kwa madzi: Madzi otentha kwambiri, 95–100 °C. Mosiyana ndi tii wobiriwira, mbewu ndi ma granulosi siziwotchedwa ndi kutentha kwakukulu — m’malo mwake, madzi otentha kwambiri amatsegula bwino nunkhira yowotchedwa yamtedza.
Kuchuluka: Pafupifupi 5–10 g pa 200–300 ml (1–2 supuni za tiyi za ma granulosi pa kapu imodzi).
Zida: Zida zilizonse zingagwire ntchito — kapu yopangira kapu yagalasi kapena kapu (zowonekera bwino utoto wachikasu), kapu ya porcelain, chigubu, thermos. Gây wān ndi mtsuko wa Yixing sizofunikira: mwambo wa kuthira pano si chinthu chachikulu.
Njira:
1. Sambilitsani zida ndi madzi otentha.
2. Ikani ma granulosi kapena mbewu.
3. Tsanulirani madzi otentha.
4. Lolani kupuma kwa mphindi 3–5 (mbewu zimafunika nthawi yochuluka kuposa ma granulosi).
5. Imwani osasefa mbewu; chakumwacho chingawonjezedwenso madzi.
6. Ma granulosi ndi mbewu amapirira kuwonjezeredwa kangapo; nthawi iliyonse, chakumwa chimakhala chowala komanso chofewa. Mbewu zitha kupumedwa kwa nthawi yayitali popanda chowawa.

10. Kusunga:

Mtsuko: Paketi yotsekedwa kapena botolo lachitsulo / lagalasi lotsekedwa bwino — mbewu zowotchedwa zimayamwa madzi komanso zimayamwa nunkhira zachilendo.
Malo: Pouma, ozizira, amdima; kutali ndi magwero a chinyezi ndi nunkhira zamphamvu.
Firiji: Sizofunikira ndipo n’zosayenera ngati mtsukowo sunatsekedwe (chinyezi, nunkhira zachilendo).
Adani a mankhwalawo: Chinyezi (kunyowa, chiopsezo cha nkhungu), kutentha ndi kuwala (kutaya nunkhira), nunkhira zachilendo.
Moyo wa mankhwala: Ndi bwino kuzimwa pomwe zikali zatsopano, pamene nunkhira yowotchedwa yowala ikadalipobe; tsopano yeniyeni ya kutha kwa ntchito onani pa chizindikiro.

11. Mtengo ndi Zonyenga:

Mtengo wake: Nthawi zambiri, otsika mtengo komanso opezeka pamisika; mtengo umadalira chiyambi cha mbewu (zochokera kumadera odziwika monga Liangshan zimawonjezera mtengo), mawonekedwe (mbewu zathunthu nthawi zambiri zimawonedwa ngati zamtengo wapatali kuposa ma granulosi ochokera ku ufa), kuyeretsa, ndi dzina la kampani.
Njira yayikulu yachinyengo: kusintha kapena kusakaniza tatari buckwheat (苦荞) ndi wamba, “wokoma” (甜荞), ndikuyesa kukoma kowotchedwa ndi zonunkhira kapena shuga wowotchedwa. Popeza phindu lonse la mankhwalawa liri mu rutin, yemwe tatari buckwheat ali naye mowirikiza, kusintha kumeneku kumachepetsa mtengo wa chakumwa.
Momwe mungasiyanitsire tatari buckwheat ndi wamba:
- Potengera mbewu: Wamba (甜荞) ali ndi mbewu zazikulu, zowala, zosalala ndi zokhala ndi mapiko; tatari (苦荞) alinditu zing’ono, zakuda, zosongoka, zokhala ndi mbali zitatu, zopanda mapiko, ndipo nthawi zambiri amakhala ndi ziphuphu zakuda zakuda.
- Potengera kukoma: Mu tii weniweni wa 苦荞茶, pamakhala kumva pang’ono “buckwheat” kowawa pamwamba pa kukoma kwa mtedza; kukoma kokoma kokha, kokhala ngati “popcorn” popanda chowawa kulikonse kungasonyeze kuti ndi 甜荞 kapena kuti anawonjezera chonunkhira.
- Potengera mtundu wa chakumwa: Chakumwa chabwino chimakhala chowala, chamtundu wagolide; chakumwa chosakanikirana, chowawa kwambiri, kapena nunkhira yokhala ngati caramel yamatenda, “yokhala ngati masiku anso” ndi chizindikiro choipa (pamene ayenera kuganiziridwa kuti anawonjezera zonunkhira).
Momwe mungapewere zonyenga ndi zotsika mtundu:
- Yang’anani zolemba: chakumwa chabwino chimakhala ndi tatari buckwheat yekha (苦荞, Fagopyrum tataricum), popanda buckwheat wamba ngati chothandizira, popanda zonunkhira ndi shuga.
- Yesani nunkhira: nunkhira yoyera yowotchedwa yamtedza, yopanda kufa, kupsa, kapena mankhwala.
- Chenjerani ndi mtengo wochepa kwambiri komanso malonjezano okweza a “mankhwala” omwe ali pa paketi.
- Gulani kwa ogulitsa odalirika, omwe amatchula chiyambi cha mbewu ndi mtundu wa buckwheat.

12. Mfundo Zochititsa Chidwi:

Ichi ndi “tii” wopanda tii: mu kapu m’libe tsamba limodzi la Camellia sinensis — kwenikweni tili ndi tisane ya mbewu, motero mulibe caffeine.
“Wowawa” amene sakhala wowawa: chizindikiro 苦 (kǔ) mu dzina chimanena za mtundu wa buckwheat, osati za kukoma; chakumwa chomaliza nthawi zambiri chimakhala chofewa komanso chamtedza. Chizindikiro chomwechi 苦 chimapezekanso mu dzina la chakumwa chowawadi — kudīng (苦丁茶), koma ichi ndi chomera china komanso kukoma kwina.
Katswiri wa rutin: tatari buckwheat ali ndi rutin nthawi makumi angapo mpaka zana kuposa wamba, — n’chifukwa chake amayamikiridwa ngati chokhazikazo.
Kudzikondana m’malo mwa njuchi: mosiyana ndi buckwheat wamba yemwe amafunikira tizilombo tofalitsa ungwiro, tatari amadzikondera yekha — maluwa ake ali ndi mphamvu zofanana ndipo amadzikondana, zomwe zimapangitsa kulima kukhala kosavuta m’madera apamwamba okhaokha.
Mbewu ya mapiri apamwamba: Imakula m’malo omwe mbewu zina zimavutika, — pa nthaka zozizira kum’mwera chakumadzulo kwa China, m’dziko la anthu amtundu wa Yi (彝), pa utali wa 1500–3000 m.
Moyo uwiri wa mbewu: Kuchokera ku tatari buckwheat yomweyi, amapanga ufa, pasta ndi mikate — “tii” ndi umodzi mwa maonekedwe ake.
Mbewu ya miyambo: Pakati pa Yi, buckwheat amawonekera pa zikondwerero ndi miyambo ndipo amagwiritsidwa ntchito ngati chopereka kwa makolo; malinga ndi zomwe zanenedwa, Chikondwerero cha Phwando la Moto chimayamba ndi kukaona minda ya buckwheat.

13. Mitundu ndi Maonekedwe a Chakumwa cha Buckwheat:

Malinga ndi maonekedwe a zokhazikazo:
- Granulosi (kuchokera ku ziphuphu/ufa): Timiyala tating’ono tolimba; timatulutsa kukoma mwachangu. Ndiwo maonekedwe ofala kwambiri a “tii.”
- Mbewu zathunthu (kuchokera ku mbewu zowotchedwa zathunthu): Mbewu zimapirira kuwonjezeredwa kambiri; nthawi zambiri zimawonedwa ngati maonekedwe “okhudzidwa mtima,” okhudzana kwambiri ndi chakumwa chachikhalidwe cha m’nyumba.
Malinga ndi mtundu wa buckwheat:
- 苦荞 (kǔ qiáo), tatari/wowawa — chokhazikazo chomwe chimagwiritsidwa ntchito popanga tii wa buckwheat, ndi rutin wochuluka.
- 甜荞 (tián qiáo), wamba/“wokoma” — amapezeka m’zoyera zotsika mtengo; ali ndi flavonoid ochepa.
Tatari buckwheat wakuda (黑苦荞, hēi kǔ qiáo): gawo lalikulu la malonda mkati mwa 苦荞茶 m’misika yeniyeni. Awa ndi mbewu zowotchedwa za mtundu wakuda (wakuda pafupifupi) wa tatari buckwheat; mwaukadaulo — si tsamba la tii koma “tii wambeu” (代用茶/谷物茶). Amadziwika ngati wapamwamba komanso wochuluka wa rutin poyerekeza ndi tatari wamba (wa mbewu zowala); pashelufu, kugawa kwa “wakuda vs tatari wamba” ndikofunikira pakutsatsa ndi mtengo, ndipo ndendende “wakuda buckwheat” (hēi kǔ qiáo) amalembedwa pa mapaketi a mizere yapamwamba. Ubwino weniweni wa rutin pa mbewu zowala popanda umboni wotsimikizika suthe kuonetsedwa ndi manambala.
Malinga ndi chiyambi: Liangshan (Sichuan), Yunnan, Guizhou ndi madera ena apamwamba — ndikutheka kusiyana kwa kukoma ndi kaonekedwe, zomwe zikufufuzidwabe.

14. Zosayenera Zomwe Zingachitike:

Chakumwa cha buckwheat ndi chopanda caffeine chofewa, koma nayenso ali ndi malire; kwa chakumwa chomwe amamwa pafupipafupi komanso mwa kuchulukitsa, n’kofunikira kuzindikira.

Kuyambitsidwa ndi buckwheat: Buckwheat ndi chinthu chodziwika choyambitsa chakudya; ngati munthu ali ndi chidwi kapena kuyambitsidwa ndi chakudyachi, chakumwachi chiyenera kukana. Ichi ndi chiopsezo chachikulu cha mankhwalawa.
Fagopyrin ndi kukhudzidwa ndi kuwala: Buckwheat ali ndi fagopyrins — mankhwala omwe amachititsa kuti khungu likhale logwidwa ndi kuwala, ndipo akamwa mwa kuchuluka, amatha kuonjezera kukhudzidwa ndi kuwala (fagopyrism). Kwa kumwa mwachizolowezi, chiopsezo ndi chochepa: mabuku owerengera amati mbewu, ufa ndi tii ochokera ku buckwheat amawonedwa ngati otetezeka pochuluka kwenikweni, chifukwa fagopyrin ali wochepa mu mbewu, pamene mu maluwa, masamba ndi ziphuphu zawo, ali ochuluka kwambiri; ndendende ndi zakudya zobiriwira, makamaka maluwa, zomwe zimagwirizanitsidwa ndi fagopyrism. Palibe deta yodalirika ya mlingo woipa wa fagopyrins kwa anthu pakadali pano.
Pakakhala pakati ndi poyamwitsa: Chitetezo cha buckwheat wochuluka wa rutin ndi chakumwa cha buckwheat pa nthawi ya pakati ndi kuyamwitsa sichinaphunziridwe mwapadera; mlingo wa zakudya m’mabuku owerengera sumadziwika ngati woopsa, koma kwa magulu awa, kudziletsa ndi kufunsa dokotala ndi kofunikira.
Kuyanjana ndi mankhwala: Kuchuluka kwa rutin ndi ma flavonoid kungakhale kofunikira pa nthawi yomwe munthu akumwa mankhwala oletsa magazi kuwirikiza. Deta zakuyambirira ndi zosiyanasiyana: pa makoswe, rutin anafewetsa mphamvu ya warfarin yoletsa kuwirikiza (kutanthauza kuti anachepetsa, osati kukulitsa), pamene quercetin (wotsatira/kholo la rutin) kudzera m’njira ina akhoza, m’malo mwake, kukulitsa gawo la warfarin lomasuka. Kufunika kwa izi kwa mlingo wa chakudya cha chakumwa cha buckwheat kwa anthu sikunatsimikizidwe; ngati akumwa mosalekeza mwa kuchuluka komanso akumwa mankhwala, n’koyenera kufunsa dokotala.

15. Kuyerekeza ndi Zakumwa Zina Zofanana:

Chakumwa cha buckwheat poyerekeza ndi tii weniweni (Camellia sinensis): Kusiyana kwakukulu — kulibe masamba a tii ndi caffeine; m’malo mwa ma toni “obiriwira,” amaluwa ndi a tannin — pali kukoma kowotchedwa, kwa mtedza, kwa chimanga. Palibe kuuma.
Chakumwa cha buckwheat poyerekeza ndi Genmaicha (玄米茶, genmaicha): Genmaicha ndi tii wobiriwira (bancha kapena sencha) wokhala ndi mpunga wowotchedwa wowonjezeredwa; m’chake muli masamba a tii, caffeine, ndi “basi” yobiriwira. Chakumwa cha buckwheat ndi chambeu chokha, chopanda masamba a tii ndi chopanda caffeine. Zomwe zimagwirizanitsa ndi cholingalira chowotchedwa, chokhala ngati “popcorn.”
Chakumwa cha buckwheat poyerekeza ndi chakumwa cha barley (大麦茶 / 麦茶, mài chá; mu Chijapani mugicha): Zonsezi ndi zakumwa zopanda caffeine zowotchedwa za mbewu zochokera ku nthambi yoyandikana ya “mbewu” (谷物茶). Chakumwa cha barley ndi “cholemera ngati mkate” komanso chosalowerera; chakumwa cha buckwheat ndi cholemera ngati mtedza ndipo chimanyamula rutin/flavonoid monga chinthu chofunika.
Chakumwa cha buckwheat poyerekeza ndi kudīng (苦丁茶, kǔdīng chá): Ngakhale pali chizindikiro chofanana 苦, izi ndi zosiyana. Kudīng ndi chakumwa chowawira kwenikweni chochokera ku masamba a holly (gulu la 苦茶, “Tii Wowawa”); chakumwa cha buckwheat ndi chofewa, chamtedza, ndipo “wowawa” mu dzina lake amangotanthauza mtundu wa buckwheat.

Pamapeto pake:

Chakumwa cha Buckwheat (苦荞茶, kǔ qiáo chá) ndi chakumwa chomwe chimalongosoledwa bwino kwambiri ngati chakumwa chotentha chopangidwa ndi mbewu, chomwe mwa chizolowezi chimatchedwa “tii.” Mulibe masamba a tii ndipo mulibe caffeine; m’malo mwake muli mbewu zowotchedwa za tatari buckwheat za m’mapiri apamwamba, kukoma kwa mtedza, chakumwa chachikasu, ndi mbiri yodziwika ngati gwero la rutin ndi ma flavonoid. Ichi ndi chakumwa cha madzulo abwino komanso chomwe amamwa pafupipafupi mosankhula — kwa iwo amene amafunikira chofewa chopanda mphamvu yodzutsa, ndi amene amayamikira kukoma kwa mbewu zowotchedwa.