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Maluwa a sanqi ndi maluwa osatuluka omwe asonkhanitsidwa ndi kuwumitsidwa a pseudoginseng (三七, sānqī), chomera cha zaka zambiri cha therere cha Panax notoginseng chochokera ku banja la Araliaceae. Ku China amathiridwa madzi otentha ndikumwa kuchokera muzinthu za tiyi, koma sikuti ndi tiyi weniweni: palibe tsamba la tchire la tiyi Camellia sinensis, ndipo chakumwacho chomwecho chili m’gulu la “tiyi wolowa m’malo” (代用茶, dàiyòng chá) — maphiko a zitsamba okonzedwa motsatira mwambo wa tiyi. Dera lalikulu lomwe limakololako ndi chigawo cha Wenshan (文山, Wénshān) kum’mwera chakum’mawa kwa chigawo cha Yunnan (云南, Yúnnán), likulu la mbiri ya kulima sanqi. M’miyoyo ya kum’mwera kwa China, mphiki uwu umayimiridwa ngati chakumwa “chozizira” cha nyengo yotentha — ndi kuwawa komveka mu kukoma ndi kutsekemera kotsatira. Kuyambira pachiyambi, tiyenera kusiyanitsa zinthu zitatu zosiyana zomwe, chifukwa cha chilembo chofanana, nthawi zambiri zimasokonezedwa: duwa la sanqi (nkhani iyi ikunena za ilo), muzu wa sanqi (三七 — chinthu chodziwika kwambiri, chosiyana), ndi ginseng weniweni (人参, rénshēn), womwe uli mtundu wina wa zomera.

1. Gulu ndi Chiyambi:

Mtundu: choloweza mmalo mwa tiyi wa maluwa, mphiki wa zomera (代用茶, dàiyòng chá).
Mtundu wa zomera: Panax notoginseng, banja la Araliaceae.
Zopangira: maluwa osatuluka a mtundu wa umbel, otoleredwa maluwa asanatuluke.
Chiyambi: Chigawo cha Wenshan, chigawo cha Yunnan, China.
Gulu: maphiko a zomera ndi maluwa owuma (代用茶, dàiyòng chá) — kunja kwa gulu la tiyi lochokera ku Camellia sinensis

Mwachilengedwe, awa si tiyi, ndipo sipayenera kukhala chisokonezo apa: chakumwa cha tiyi m’lingaliro lenileni chimapangidwa kuchokera ku tsamba la Camellia sinensis, pamene maluwa a sanqi ndi zopangira za chomera china, ndipo Camellia sinensis sikupezeka konse m’chinthucho. M’dongosolo la China, zakumwa zoterezi zimadutsa ngati 代用茶 (dàiyòng chá) — “tiyi wolowa m’malo,” kapena mophweka ngati mphiki wa zitsamba; uwu ndi mtundu wodziyimira pawokha, wokhazikika kale wa kumwa, osati chinyengo cha tiyi kapena choloweza mmalo.

Payenera kufotokozedwa za mtundu wake. Pseudoginseng ndi mtundu wodziyimira pawokha wa mtundu wa Panax, wosiyana ndi ginseng weniweni (Panax ginseng), komanso ndi ginseng wa ku America (Panax quinquefolius). Dzina lovomerezeka la Chilatini ndi Panax notoginseng (Burkill) F.H.Chen; m’mabuku akale, chomeracho nthawi zambiri chinkatengedwa ngati mtundu wa Panax pseudoginseng, chifukwa chake m’magwero mumatha kupeza mitundu yosiyanasiyana ya mayina. Potsiriza, tiyenera kukumbukira kuti “sanqi” m’malonda mwachizolowezi amatanthauza muzu — chinthu choyendetsedwa cha mankhwala a chikhalidwe; duwa lake ndi gawo losiyana, lomwe limagwiritsidwa ntchito ngati chakudya m’miyoyo.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Kwawo kwa chikhalidwe: zigawo za mapiri a chigawo cha Wenshan, Yunnan.
Mayina ena a chomera: 田七 (tiánqī), 金不换 (jīn bù huàn), 参三七 (shēn sānqī).
Udindo wa dera: “likulu la sanqi” la China; sanqi wa Wenshan ndi chinthu cholembetsedwa chokhala ndi chizindikiro cha dera.

Kulima sanqi ku Wenshan kwapitilira zaka mazana angapo, ndipo mbiri yake yolemekezeka inabwera chifukwa cha muzu — mankhwala amphamvu oletsa magazi ndi “oyendetsa magazi” a chikhalidwe, chigawo chofunikira cha ufa wodziwika wa 云南白药 (Yúnnán Báiyào). Pachiyambi ichi, duwa lake linakhala lalitali ngati chinthu chochokera pambali: maluwa ankadulidwa kuti chomeracho chisataye mphamvu pa maluwa ndi mbewu, koma kuti zilowerere ku muzu. Patapita nthawi, maluwa odulidwa awa anasanduka chakumwa chodziyimira pawokha cha m’miyoyo — chotsika mtengo, chodziwika, ndi chokhazikika mu miyoyo ya Yunnan ndi zigawo zoyandikana. Etymology ya anthu ya dzinali ndi yosiyanasiyana: amanena za nthawi ya kukhwima kwa muzu (zaka zitatu mpaka zisanu ndi ziwiri), komanso za nthambi zitatu zokhala ndi masamba asanu ndi awiri, ndipo limodzi la mafotokozedwe limayambitsa dzinalo ku 山漆 (shānqī) — chifukwa cha luso la muzu “lotseka” mabala ngati varnish.

3. Kufotokozera Mwachilengedwe ndi Zopangira:

Mawonekedwe a moyo: chomera cha therere cha zaka zambiri chokhala ndi utali pafupifupi 30–60 cm.
Masamba: masamba a digito, osonkhanitsidwa mu kodzedwa pamwamba pa tsinde.
Maluwa: umbel wapamwamba wosavuta wa maluwa ang’onoang’ono obiriwira-achikasu.
Gawo lotengedwa: umbel yense, odulidwa masamba asanatuluke.

Panax notoginseng amapanga tsinde limodzi loyima lokhala ndi kodzedwa la masamba a nthuli zazitali, ndipo kuchokera pakati pa kodzedwalo kumatuluka nthuli ya maluwa yokhala ndi umbel wozungulira. Maluwa ndi ang’onoang’ono, osaoneka bwino, obiriwira-achikasu; pambuyo pa pollination, zipatso zofiira za mtundu wa drupe zimapangidwa. Pa mphiki, chofunika kwambiri ndi maluwa osatuluka: mu gawo ili, umbel ndi wothinana, wozungulira, wobiriwira kwambiri. M’mawonekedwe owuma, zopangira zimawoneka ngati “mutu” wozungulira wobiriwira wa masamba othamangitsidwa molimba pa chidutswa chachifupi cha nthuli ya maluwa; malinga ndi mitundu ya malonda, amasiyanitsa zopangira zokhala ndi nthuli ya maluwa (带梗, dài gěng) ndi zoyeretsedwa, zopanda nthuli (无梗, wú gěng) — zomalizazi ndi zamtengo wapatali.

4. Terroir ndi Makhalidwe a Kulima:

Pakati pa terroir: Chigawo Chodziyimira Pawokha cha Wenshan Zhuang ndi Miao (文山壮族苗族自治州), Yunnan.
Mapiri: pafupifupi 1200–2000 m pamwamba pa nyanja.
Nthaka ndi nyengo: nthaka zofiira za acidic zokhala ndi drainage yabwino, nyengo yozizira ndi yachinyezi ya mapiri.
Ulimi: kulima pansi pa mathandizira opangira mthunzi (荫棚, yīnpéng).

Sanqi ndi chomera chovuta ndi choopa kuwala: chomeracho sichipirira kuwala kwadzuwa, chifukwa chake minda imakutidwa ndi mathandizira opangira mthunzi, kupanga kuwala kofalikira. Chovuta chodziwika ndi “kutopa kwa nthaka,” kapena cholepheretsa kubzalanso (连作障碍, liánzuò zhàng’ài): pa malo omwewo, sanqi sangabzalidwe kachiwiri kwa zaka zambiri, chifukwa chake kupanga kumafunafuna nthawi zonse minda yatsopano ndikusuntha m’mapiri. Kuzungulira kwathunthu kufikira muzu wamalonda kumatenga zaka zingapo; maluwa amasonkhanitsidwa kuchokera ku zomera nthawi ya maluwa — makamaka, mu nyengo yotentha (chilimwe), masamba asanatuluke. Kutola kotereku kumapangitsanso khalidwe la muzu kukhala bwino, popeza chomeracho chimaleka “kudyetsa” maluwa.

5. Ukadaulo wa Kupanga:

Kutola: maluwa amadulidwa maluwa asanatuluke, mu gawo la thunthu lobiriwira lothinana.
Kuyeretsa: amachotsa nthuli yayikulu ya maluwa ndi zonyansa.
Kuwumitsa: padzuwa (晒干, shàigān) kapena mosamala pa kutentha kochepa.
Kusankha: malinga ndi kukula kwa mutu, mtundu, kupezeka kwa nthuli ya maluwa.

Ukadaulo ndi wosavuta pa chiwerengero cha ntchito, koma umafuna chisamaliro. Mfundo yofunikira ndi kukwana kwa nthawi ya kutola: maluwa otuluka, “okhwima mopitilira” amataya mawonekedwe a malonda ndi zina mwa zabwino za kukoma, chifukwa chake zokolola zimatengedwa pa nthawi yochepa. Pambuyo pakudula, zopangira zimayeretsedwa, kulekanitsa nthuli zazitali za maluwa, ndi kuwumitsidwa; pa kuwumitsa, ndikofunikira kupewa kuda ndi kuthukira. Zopangira zomalizidwa zimasankhidwa — “mitu” ikuluikulu yothinana yobiriwira yakuda yopanda nthuli ya maluwa imayikidwa m’magulu apamwamba. Mutu wina ndi kukonza kwa “sulfure” kosadalirika kuti mtundu wobiriwira ukhazikike (onani gawo la zinyengo); kuwumitsa kwabwino kumachitika popanda ichi.

6. Makhalidwe a Organoleptic:

Mawonekedwe: maluwa ozungulira obiriwira a “mipira” ya masamba ang’onoang’ono othamangitsidwa.
Kununkhira kwa zopangira zouma: kofooka kwa udzu ndi zobiriwira.
Mtundu wa mphiki: kuchokera ku chikasu chobiriwira chotuwa mpaka ku chikasu.
Kukoma: kuwawa momveka ndi kuzizira, ndi kutsekemera kotsatira.

Mkhalidwe waukulu wa kukoma kwa mphikiyu ndi kuwawa komveka, kumene kumasintha ndi kamvekedwe kofewa ka kutsekemera; mu Chitchaina, izi zimafotokozedwa ndi mawu akuti “choyamba kuwawa, kenako kutsekemera” (先苦后甘, xiān kǔ hòu gān), ndi “kubwerera kwa kutsekemera” komveka (回甘, huígān). Kununkhira ndi kodziletsa, kwa udzu ndi zobiriwira, popanda chonunkhira cha maluwa; mphiki umawoneka ngati “wozizira,” wotsitsimula, makamaka pa nthawi yotentha. Kuwawa ndi kochitika mwachizolowezi pa chinthu ichi, osati cholakwika, ndipo ndicho chomwe chimapanga mkhalidwe wake wodziwika.

7. Zomwe Zili M’thupi:

Gulu lalikulu: triterpene saponins (皂苷, zàogān) — ginsenosides ndi notoginsenosides.
Zochuluka: saponins a gulu la Rb (Rb1, Rb2, Rb3, Rc), mtundu wa protopanaxadiol.
Zina: flavonoids, polysaccharides, ma amino acid aulere, zotsatira za mafuta onunkhira.

Monga mbali zina za mtundu wa Panax, duwa lili ndi triterpene saponins ochuluka. Malinga ndi kafukufuku wina, chiwerengero chonse cha saponins mu maluwa ndi chachikulu ndipo mu miyeso ina chimaposa chiwerengero chawo mu muzu, ndipo mbiri ya khalidwe imapendekera ku ginsenosides a gulu la Rb (makamaka Rb1, Rb2, Rb3, Rc) — mankhwala a protopanaxadiol. Ndizo saponins zomwe zimayambitsa kuwawa kodziwika. Kupatula pa izi, pali ma flavonoids, polysaccharides, ndi ma amino acid. Ziwerengero zenizeni zimatengera mtundu, chaka, mikhalidwe ya kulima, ndi njira ya kusanthula, chifukwa chake maperesenti enieni ali ndi tanthauzo ngati chizindikiro, osati ngati chokhazikika.

8. Zopindulitsa:

M’mwambo wa anthu: amayiyika m’gulu la mankhwala “ozizira,” amayigwirizanitsa ndi lingaliro la “kuyeretsa kutentha ndi kutonthoza chiwindi” (清热平肝, qīngrè pínggān).
Zomwe sayansi imaphunzira: ntchito ya chilengedwe ya saponins a Panax notoginseng (ntchito za pre-clinical ndi zoyamba).
Udindo: chinthu cha chakudya, osati mankhwala.

M’miyambo ya tsiku ndi tsiku ya China, mphiki wa maluwa a sanqi umatengedwa ngati chakumwa “chozizira”: umagwirizanitsidwa ndi maganizo a “kuyeretsa kutentha ndi kutonthoza chiwindi,” ndipo mwa anthu nthawi zambiri amafunidwa ndi anthu omwe amayang’anira thanzi lawo pa nthawi yotentha, tulo, ndi kuthamanga kwa magazi. Awa ndi maganizo achikhalidwe, osati zisonyezero za mankhwala zotsimikiziridwa. Sayansi imaphunzira saponins a Panax notoginseng, komabe umboni womwe ulipo umakhudza makamaka mulingo wa pre-clinical ndi woyamba ndipo sutembenuza chakumwa kukhala chithandizo cha mankhwala. Malonjezo aliwonse azaumoyo ochokera kwa ogulitsa amapitilira malire a encyclopedia.

Mwa machenjezo odziwika, omwe amatchulidwa mosakondera: chinthucho chimatengedwa ngati “chozizira” mwachilengedwe, chifukwa chake anthu omwe ali ndi chigayo “chofooka, chozizira” mwachikhalidwe amalangizidwa kumwa mosamala ndi mochepa; pa nthawi ya mimba, mankhwala a sanqi mwachikhalidwe amapewedwa; pomamwa mankhwala omwe amakhudza kuthamanga kwa magazi, komanso opaleshoni isanachitike, ndi zanzeru kufunsa dokotala. Zonsezi ndi malingaliro a chonse, popanda mlingo ndi malangizo.

9. Kuwira:

Mlingo: pafupifupi 2–4 g (pafupifupi maluwa 3–6) pa 200–300 ml.
Madzi: otentha, pafupifupi 90–100 °C.
Zida: galasi lowonekera, gaiwan kapena teapot.
Nthawi: mphiki woyamba 3–5 mphindi; umapirira kutuluka kochuluka.

Galasi lowonekera apa ndi labwino pawiri: mutha kuwona momwe “mipira” yobiriwira imatupira ndikutuluka m’madzi, ndipo ndikosavuta kugwira mphamvu yoyenera. Maluwa a sanqi amapirira mosavuta pafupifupi madzi otentha kwambiri, chifukwa chake madzi amatengedwa otentha. Mphiki woyamba umasungidwa kwa mphindi zingapo; zopangirazo zimapirira kutuluka katatu kapena kasanu, ndikupereka pang’onopang’ono kuwawa ndi kamvekedwe ka kutsekemera. Chifukwa cha kuwawa komveka, ambiri amafewetsa kukoma — amawonjezera uchi pang’ono kapena chidutswa cha shuga, komanso amawira mosakaniza ndi chrysanthemum kapena zipatso za goji. M’chilimwe, mphiki umamwedwa bwino utakhazikika: umawiridwa molimba, kuziziritsidwa, ndi kuperekedwa ndi ayezi. Kuyamba ndi mlingo wochepa — kuwawa kumakula mosavuta.

10. Kusunga:

Chidebe: chotsekedwa mwamphamvu, chosalowa kuwala.
Mikhalidwe: malo owuma ozizira, kutali ndi fungo lachilendo.
Zowopsa: chinyezi ndi chimera, kufota, kutaya kununkhira.

Maluwa owuma ndi a hygroscopic ndipo amatenga mosavuta fungo, chifukwa chake amasungidwa mu chidebe chosindikizidwa, m’malo owuma ndi opanda kuwala; fungo la kukhitchini ndi chinyezi ndi adani akulu. Posungidwa bwino, zopangirazo zimasunga khalidwe kwa nthawi yayitali, koma patapita nthawi, mtundu wobiriwira umatha, ndipo kukoma kumafooka. Zizindikiro za chinthu chowonongeka ndi fungo la chakale, kuthamangitsana, zizindikiro za chimera; zopangira zotere sizigwiritsidwa ntchito.

11. Mtengo ndi Zinyengo:

Cholinga cha mtengo wamtundu: pafupifupi 280 ¥/kg (kumatengera kwambiri mtundu ndi chaka).
Chofunika: mitu ikuluikulu yothinana yobiriwira yakuda yopanda nthuli ya maluwa (无梗).
Zinyengo zoyembekezeka: kuchuluka kwa nthuli za maluwa, kupaka utoto, kukonza kwa “sulfure,” kusakaniza ndi maluwa achilendo.

Mtengo wamtundu ndi wosinthasintha: umatengera kukula ndi kukhazikika kwa mitu, chiwerengero cha nthuli za maluwa, zokolola za chaka. Cholinga cha pafupifupi 280 ¥/kg ndi chanzeru kuchitenga ngati mulingo wa kuchuluka kwa zopangira zapakati, osati ngati mtengo wokhazikika; mitundu yopanda nthuli ya maluwa imagula mtengo wapatali, ya “zitsamba” ndi yotchipa. Zopangira zenizeni ndi maluwa ozungulira odziwika a masamba ang’onoang’ono, obiriwira mwachilengedwe (osati owala mopambanitsa), ndi fungo loyera la udzu ndi kamvekedwe kooneka ngati kowawa-kutsekemera. Zomwe ziyenera kudetsa nkhawa ndi obiriwira mopambanitsa, “owopsa” (chizindikiro cha kupaka utoto), fungo lachilendo lowawasa kapena la sulfure (chizindikiro cha kufukizidwa ndi sulfure), kuchuluka kwa nthuli za maluwa ndi zinyalala zowonjezeredwa kuti zilemere, komanso maluwa achilendo a zomera zina. Zizindikiro zosavuta posankha ni mtundu wachilengedwe wosalala, kukhazikika kwa mitu, kusowa kwa fungo la mankhwala, ndi kukoma koyenera ndi “kubwerera kwa kutsekemera.”

12. Zowona Zosangalatsa:

Duwa chifukwa cha muzu: kutola maluwa ndi njira yaulimi: pochotsa masamba (摘蕾, zhāi lěi), amathandiza chomeracho “kuyika” mphamvu ku muzu.
Anansi atatu a zilembo zosiyana: duwa 三七花, muzu 三七 ndi ginseng 人参 ni zosiyana, ngakhale pali kufanana kwa mawu.
Si “ginseng wotchipa”: pseudoginseng ndi mtundu wodziyimira pawokha, osati mtundu wa ginseng weniweni.
Dera-mtundu: sanqi wa Wenshan ali ndi udindo wa chinthu cha chizindikiro cha dera.

Chosangalatsa nchakuti nthambi ya “maluwa” ya kumwa inakula kuchokera ku logic ya ulimi: poyamba, maluwa ankadulidwa osati chifukwa cha chakumwa, koma kuti alimbikitse muzu, ndipo kenako ndiye maluwa anayamba kuyimiridwa okha. Nkhani yachiwiri ndi ya terminology: chifukwa cha liwu lofanana “sanqi,” duwa m’malonda nthawi zina amayesetsa kuperekedwa mu ulemerero wa muzu kapena ngakhale ginseng, ngakhale izi ndi zinthu zosiyana ndi zomwe zili m’thupi ndi ntchito zosiyana.

Pomaliza:

Maluwa a sanqi ndi chitsanzo chodziwika cha “tiyi wolowa m’malo” wa China (代用茶): chakumwa chimawiridwa ndi kumwedwa monga tiyi, koma tiyi m’lingaliro la chilengedwe siwo, popeza tsamba la Camellia sinensis mulibe. Kuseri kwa zopangira zosazindikirika izi kuli terroir yathunthu — mathandizira opangira mthunzi a Wenshan, ulimi wovuta ndi “kutopa kwa nthaka,” ndi zaka zana za chikhalidwe cha sanqi, momwe duwa linali mnzake wa muzu wolemekezeka kwa nthawi yayitali, ndiyeno linapeza malo ake omwe pagome la tiyi.

Njira yanzeru kwa ilo ndi yachakudya ndi yaulemu nthawi imodzi: kuyamikira kuwawa kodziwika ndi kubwerera kotsekemera, kusankha mlingo ndi madzi mosamala, osasokoneza duwa ndi muzu ndi ginseng weniweni, ndi kusapatsa chakumwa makhalidwe a mankhwala. Monga mphiki wa zitsamba wa chakudya wokhala ndi mkhalidwe womveka ndi chiyambi chodziwika, maluwa a sanqi ali odziyimira pawokha — ndipo ndi momwemo ayenera kuwonedwa.

the teas described here are available from teamotea