méng dǐng hóng chá

Mêngdîng hóngchá (蒙顶红茶, Méngdǐng hóngchá) ndi tiyi wofiira (m’mwambo wa azungu “wakuda”, wokhala ndi okosijeni wathunthu) umene umapangidwa pa mitsetse ya phiri la Mêngshān (蒙山, Méngshān) m’boma la Míngshān m’tauni ya Yǎ’ān, m’chigawo cha Sìchuān. Dera la Mêngdîng limadziwika kwambiri monga limodzi mwa malo oyambirira kulima tiyi wachikhalidwe ku China komanso kwawo kwa tiyi wotchuka wobiriwira Mêngdîng Gānlù (蒙顶甘露, Méngdǐng Gānlù) ndi wachikasu Mêngdîng Huángyá (蒙顶黄芽, Méngdǐng Huángyá). Tiyi wofiira kuno ndi njira yatsopano yomwe inakhazikitsidwa motsatira mwambo wa gōngfū hóngchá wa ku Sìchuān ndipo wakula m’zaka zaposachedwa. Chimene chimasiyanitsa ndi tiyi wofiira wa m’zigwa ndi zopangira za m’mapiri, kakomedwe kake kofewa kotsekemera ndi fungo lake lodziwika la uchi ndi zipatso. Masiku ano, Mêngdîng hóngchá amatenga malo ake ngati tiyi wabwino wofiira wa m’derali, n’kuwonjezera ulemerero wa kale wa phiri la Mêngshān.

1. Magulu ndi Chiyambi:

Mtundu: tiyi wofiira (红茶, hóngchá), wokhala ndi okosijeni wathunthu.
Mtundu wa kalembedwe: gōngfū hóngchá (工夫红茶, gōngfū hóngchá) — tiyi wofiira wa masamba athunthu “wovuta”.
Maziko a zopangira: makamaka zopangira za mphukira ndi masamba a mitundu ya masamba ang’ono ndi apakati.
Chiyambi: phiri la Mêngshān (蒙山, Méngshān), boma la Míngshān (名山区, Míngshān Qū), tauni ya Yǎ’ān (雅安市, Yǎ’ān Shì), chigawo cha Sìchuān (四川省, Sìchuān Shěng).
Mwambo wachibale: tiyi wofiira wa ku Sìchuān Chuānhóng (川红, Chuānhóng) ndi chizindikiro chake chodziwika bwino Chuānhóng gōngfū (川红工夫, Chuānhóng gōngfū).
Kukhazikitsa miyezo: monga gōngfū hóngchá amatsata muyezo wadziko wa mndandanda wa GB/T 13738 (gawo 2, loperekedwa kwa gōngfū hóngchá); tiyi onse a phiri la Mêngshān amaphatikizidwa pansi pa chizindikiro cha malo “Mêngshān chá” (蒙山茶, Méngshān chá).

Dzina lakuti “Mêngdîng” (蒙顶) limatanthauza “nsonga ya [phiri la] Mêng”: m’mbiri, tiyi wabwino kwambiri ankalumikizidwa ndi minda ya pamwamba pa phiri. Mawu owonjezera “hóngchá” akuwonetsa luso lopangira — tiyi wofiira, osati wobiriwira kapena wachikasu, omwe ndiwo derali limadziwika nawo kwambiri.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Kholo la nthano: Wú Lǐzhēn (吴理真, Wú Lǐzhēn), nthawi ya Western Hàn.
Ulemu mu nthawi ya mfumu: tiyi wa msonkho wapanyumba (贡茶, gòngchá) kwa zaka mazana ambiri.
Mzeru wotchuka: «扬子江中水，蒙山顶上茶» (Yángzǐjiāng zhōng shuǐ, Méngshān dǐng shàng chá) — “Madzi — ochokera ku Yangtze, tiyi — wochokera pa nsonga ya Mêngshān.”

Malinga ndi nthano yokhazikika, Wú Lǐzhēn anabzala tchire zingapo za tiyi pa nsonga ya phiri m’nthawi ya Western Hàn (pafupifupi zaka za zana la 1 BC, zimalumikizidwa ndi nthawi yaulamuliro ya Gānlù). Malo obzalirawa mwambo umawatcha Munda Wafumu wa Tiyi (皇茶园, Huángcháyuán), ndipo zopangira zotengedwa kumeneko — “tiyi wosafa” (仙茶, xiānchá). Kuyambira mzera wa Táng mpaka Qīng, tiyi wa ku Mêngshān anali m’gulu la msonkho woperekedwa ku nyumba yachifumu, zomwe zinapangitsa phirili kukhala ndi mbiri yabwino kwambiri. Tiyi wofiira ndi chinthu chochedwerako: gōngfū hóngchá wa ku Sìchuān unayamba kupangidwa m’mafakitale m’zaka za zana la 20, makamaka ngati chinthu chotumizidwa kunja, ndipo kupanga tiyi wofiira ku Mêngshān kunakhala njira yokulitsira mitundu ya dera lomwe m’mbiri linkadziwika ndi tiyi “wobiriwira ndi wachikasu”.

3. Kufotokoza kwa Zomera ndi Zopangira:

Mtundu wa zomera: tchire la tiyi Camellia sinensis (L.) Kuntze.
Mitundu: makamaka var. sinensis — mitundu ya masamba ang’ono ndi apakati.
Mitundu yobzalidwa: mitundu yosiyanasiyana ya m’deralo ku Sìchuān (四川中小叶群体种, Sìchuān zhōngxiǎoyè qúntǐzhǒng), komanso mizere yosankhidwa, kuphatikizapo Míngshān báiháo 131 (名山白毫131, Míngshān báiháo 131) ndi Fúxuǎn 9 hào (福选9号, Fúxuǎn 9 hào).
Zopangira: kuchokera pa mphukira imodzi ndi “mphukira kuphatikiza tsamba” kwa magiredi apamwamba mpaka “mphukira kuphatikiza tsamba limodzi kapena awiri” kwa magulu wamba.

Mitundu ya Sìchuān ya masamba ang’ono imapereka zopangira zokhala ndi ma amino acid ambiri komanso kuwawa kochepa, zomwe mu luso la tiyi wofiira zimabweretsa kakomedwe kofewa kotsekemera. Zokolola zoyambirira za masika, zokhala ndi mphukira zambiri, zimagwiritsidwa ntchito popanga magawo omwe ali ndi fungo labwino kwambiri la uchi.

4. Malo ndi Makhalidwe a Kulima:

Kutalika: minda ya tiyi kuyambira pafupifupi 500 mpaka 1450 m; nsonga yapamwamba kwambiri cha kuzungulira 1450 m.
Malo: pafupifupi 30° N, 103° E.
Nyengo:, yamkuntho yotentha komanso yachinyezi, yokhala ndi chinyezi chambiri komanso kutentha kofewa (kutentha kwapachaka pafupifupi 15–16 °C).
Mvula: yambiri; Yǎ’ān amatchedwa “Mzinda wa Mvula” (雨城, Yǔchéng), ndipo dera lokhalo lakhala likudziwika kuti “thambo lovunda la Kumadzulo kwa Shǔ” (西蜀漏天, Xī Shǔ lòu tiān).
Mitambo ndi chifunga: nthawi zambiri pamakhala kuphimba kwa mitambo ndi chifunga pamwamba pa mitsetse.

Kuphimba kwa mitambo kosalekeza kumamwaza kuwala kwa dzuwa, kumachedwetsa kukula kwa mphukira ndipo kumathandiza kuti pakhale zinthu zambiri zokometsera m’tsamba. Chinyezi chochuluka ndi mvula zambiri ndi chimodzi mwa zifukwa zomwe Mêngshān m’mbiri ankaonedwa kuti ndi malo okhala ndi zopangira zosakhwima makamaka. Nthaka za m’mapiri ndi za asidi, zoyenda madzi bwino, zopangidwa pa miyala yothyoka.

5. Luso la Kupanga:

Kufowoketsa (萎凋, wěidiāo): kufowoketsa tsamba latsopano kuti litaya chinyezi chake pang’ono ndi kukonzekera kupota.
Kupota (揉捻, róuniǎn): kuphwanya makoma a maselo ndi kuyambitsa okosijeni, kupanga “ulusi” wopota wa tsamba.
Kuthira ndi okosijeni (发酵, fājiào): gawo lofunika kwambiri, pomwe polyphenols amathiridwa ndi okosijeni kukhala theaflavins ndi thearubigins, ndipo tsamba limatenga mtundu wamkuwa ndi fungo lotsekemera.
Kuyanika (干燥, gānzào): kuletsa okosijeni ndi kukhazikitsa fungo ndi mpweya wotentha.

Luso limeneli limagwirizana ndi gōngfū hóngchá wachikale. Ubwino wa kupanga uli mu kuwongolera mulingo ndi kufanana kwa okosijeni: kwa zopangira zosakhwima za m’mapiri, akatswiri nthawi zambiri amayesetsa kuti asafe okosijeni wosazama koma wathunthu, womwe umasunga kutsekemera ndipo sukulola kuti zopangirazo “ziume mopambanitsa” kapena kukhala zokhwima.

6. Makhalidwe a Kumva:

Tsamba louma: ulusi wokhotana mwamphamvu wa bulauni wakuda, pa magiredi apamwamba — ndi mawonekedwe owonekera a ubweya wagolidi (金毫, jīnháo).
Chomwera: kuchokera cha lalanje wofiira mpaka chofiira, chowala ndi chowonekera bwino.
Fungo: mawu a uchi, zipatso zakucha, mawonekedwe a mbatata yophika, nthawi zina maluwa kapena chimera.
Kakomedwe: kotsekemera, kofewa, kokuta pakamwa, ndi kuwawa kochepa ndi kakomedwe kosalekeza pambuyo pake.
Tsamba lotayidwa (叶底, yèdǐ): lofewa, lofanana, la mtundu wamkuwa wofiira.

Cholinga chachikulu cha Mêngdîng hóngchá ndi kusalala ndi kutsekemera, osati kuwawa. Tiyi, nthawi zambiri, sakhala wolimba kapena kufuka fumbi la utsi, zomwe zimamusiyanitsa ndi tiyi wofiira wofukidwa utsi.

7. Kapangidwe ka Mankhwala:

Zotuluka za okosijeni wa polyphenols: theaflavins (茶黄素, cháhuángsù), thearubigins (茶红素, cháhóngsù), theabrownins (茶褐素, cháhèsù) — amayankha pa mtundu, thupi ndi gawo la kakomedwe.
Kafeini (咖啡碱, kāfēijiǎn): pafupifupi 2–4 % ya kulemera kowuma.
Ma amino acid: kuphatikizapo theanine (茶氨酸, chá’ānsuān), yomwe imapanga kutsekemera ndi “umami”.
Ma catechins ndi polyphenols otsala (茶多酚, chá duōfēn): gawo lawo limachepetsedwa poyerekezera ndi tiyi wobiriwira chifukwa cha okosijeni.
Mafuta onunkhira: zinthu zosakhazikika za fungo la uchi ndi zipatso, zomwe zimapangidwa panthawi ya kuthira.

Mitengo yeniyeni imadalira mtundu, giredi ndi nyengo, choncho ziwerengero zoperekedwa ziyenera kuonedwa ngati zolinga zongoyerekeza.

8. Zopindulitsa:

Kufewa m’mimba: tiyi wofiira amadziwika kuti ndi “wotentha” komanso wodekha, osati wobiriwira, chifukwa cha kuchepa kwa ma catechins aulere.
Mphamvu ya antioxidant: theaflavins ndi thearubigins amakhala ndi mphamvu yodziwika ya antioxidant.
Kulimbitsa thupi mofewa: kafeini pamodzi ndi theanine amapereka mphamvu yolimbitsa thupi mofewa popanda kukhala wokhwima.
Kuthandizira chimbudzi: chomwera chotentha chimamwetsedwa pambuyo pa chakudya, makamaka chamafuta.

Makhalidwe operekedwa akuwonetsa maganizo onse okhudza tiyi wofiira ndipo si upangiri wa zamankhwala. Ngati mukhudzidwa ndi kafeini ndipo nthawi yamadzulo muyenera kukhala olinganiza.

9. Kuthira:

Zida: gàiwǎn kapena tiyapot yaing’ono ya porcelain yothirira mobwerezabwereza; tiyapot yaikulu ya porcelain — ya njira ya “chizungu”.
Madzi: ofewa, kutentha pafupifupi 88–95 °C.
Kuthira mobwerezabwereza (gōngfū): pafupifupi 5 g pa 100–120 ml; kutsuka kwafupifupi mwakufuna kwanu; mathilidwe oyamba 5–15 masekondi, kenako nthawi imawonjezeka pang’onopang’ono; mathilidwe 6–10.
Njira ya kumadzulo: 3–4 g pa 250–300 ml, kuthira kwa mphindi 3–5.

Kwa magawo apamwamba a mphukira, ndibwino kusagwiritsa ntchito madzi otentha kwambiri: kutentha kozungulira 88–90 °C kumasunga kutsekemera ndipo sikumatulutsa kuwawa kochuluka. Mathilidwe mobwerezabwereza amapereka mwayi womvetsetsa mmene mawonekedwe a uchi ndi zipatso amatulukira kuchokera pa thilidwe lina kupita ku linzake.

10. Kusunga:

Chidebe: chotseka bwino, chosawona kuwala kapena botolo.
Mikhalidwe: malo owuma ozizira, kutali ndi fungo lina lililonse ndi kuwala kwa dzuwa.
Nthawi yabwino: fungo limakhala lonunkhira kwambiri m’miyezi 18–24 yoyamba.
Makhalidwe apadera: tiyi wofiira amasungidwa nthawi yayitali kuposa wobiriwira, koma sanapangidwe kuti “akalambire” kwa nthawi yayitali monga mtundu wa shēng pǔ’ěr — m’kupita kwa nthawi, fungo limatha.

Tiyi wofiira amatenga chinyezi mosavuta ndipo amatenganso fungo lina, choncho samasungidwa pafupi ndi zokometsera, khofi ndi zakudya zonunkhira kwambiri.

11. Mtengo ndi Zonamizira:

Mitengo yoyerekeza: magulu wamba — pafupifupi 100–300 yuan pa 500 g; magulu abwino a masika, okhala ndi mphukira zambiri, — kuyambira 400 yuan pa 500 g kupita m’mwamba. Ziwerengerozi zimadalira kwambiri giredi, chaka ndi wogulitsa.
Zoona pa msika: Mêngshān ndi wotchuka chifukwa cha tiyi wobiriwira Gānlù ndi wachikasu Huángyá, choncho tiyi wofiira kuno nthawi zambiri amadziwika mochepa, osati ngati gulu lapamwamba kwambiri la derali.
Zonamizira zodziwika: zopangira zochokera ku madera ena a Sìchuān kapena zigawo zoyandikana, zogulitsidwa pansi pa chizindikiro cha “Mêngdîng”; magiredi otsika, obisidwa ndi kununkhira kochita kupanga; kupanga pamakina kwa tsamba lalikulu monamizira ngati gōngfū hóngchá wa manja.

Momwe mungadziwire: samalani ndi zikalata za chiyambi ndi mbiri ya wogulitsa, kukongola ndi kufanana kwa kupota, kuwonekera bwino ndi kuwala kwa chomwera, ndi kutsekemera kwachilengedwe kopanda fungo lochuluka. Tsamba lotayidwa la tiyi wabwino ndi lofanana, lamkuwa wofiira, popanda zidutswa zambiri zokhwima. Mtengo wotsika mokayikitsa pofuna zopangira za mphukira za m’mapiri apamwamba ndi chifukwa chosamala.

12. Mfundo Zosangalatsa:

Chiyambi cha kulima tiyi: phiri la Mêngshān limadziwika kuti ndi limodzi mwa malo oyambirira olembedwa a tiyi wolimidwa ku China.
Mzinda wa mvula: Yǎ’ān ndi limodzi mwa madera amvula kwambiri m’dzikolo, zomwe zimakhudza mwachindunji makhalidwe a zopangira za tiyi wa kumeneko.
Mzeru wandakatulo: mzere woti “madzi — ochokera ku Yangtze, tiyi — wochokera pa nsonga ya Mêngshān” kwa zaka mazana ambiri unali ndondomeko ya chakumwa chabwino kwambiri cha tiyi.
Kusintha kwa zolunjika: kwa okonda ambiri, Mêngshān ndi makamaka tiyi wobiriwira Gānlù ndi wachikasu Huángyá, pomwe tiyi wofiira amakhalabe mzere wachinyamata komanso wosadziwika kwambiri.
Cholowa chotumizidwa kunja: gōngfū hóngchá wa ku Sìchuān Chuānhóng m’zaka za zana la 20 anali tiyi wodziwika bwino wotumizidwa kunja, ndipo pa maziko amenewa kupanga tiyi wofiira kwa derali kunakula.

Pomaliza:

Mêngdîng hóngchá ndi tiyi wofiira wa malo otchuka a Sìchuān, kumene minda yamapiri yamitambo ndi mvula zambiri zimapereka zopangira zosakhwima ndi kakomedwe kofewa, kotsekemera ndi kwa uchi ndi zipatso. Safuna kukhala tiyi wamkulu wa phiri la Mêngshān, udindo umene ukukhalabe wa tiyi wobiriwira Gānlù ndi wachikasu Huángyá, koma akuwonetsa motsimikiza kuti luso lachikale la gōngfū hóngchá limatulutsa kuthekera kwa tsamba la m’derali ndi ulemu.

Kwa iwo amene akufuna tiyi wofiira wodekha, wosalala komanso wotsekemera modziwikiratu, Mêngdîng hóngchá ndi chisankho chanzeru: amachita bwino m’mathilidwe mobwerezabwereza, komanso m’kuthira kosavuta, safuna kukonzekera mwapadera ndipo amakhala wodekha m’mimba. Kumvetsetsa kuti derali limadziwika kwambiri ndi tiyi wake wina kumathandiza kuona mtengo moyenera ndipo musalipire mopambanitsa, ndipo kusamala za chiyambi ndi kakomedwe kumathandiza kusiyanitsa gulu lapamwamba la m’mapiri ndi lolowa m’malo wamba pansi pa dzina lalikulu.

the teas described here are available from teamotea