zhè jiāng míng qián huáng jīn yá

Huángjīn yá (黄金芽, “mphukira ya golide”) ndi tiyi wochokera m’chigawo cha Zhèjiāng (浙江), wopangidwa kuchokera ku mtundu wosowa wa chitsamba cha tiyi chomwe chimakhala ndi masamba achikasu-golide mwachibadwa. Mawu oti “míngqián” (明前) amatanthauza kukolola lisanafike chikondwerero cha Qīngmíng (清明), kutanthauza masamba oyambirira kwambiri komanso amtengo wapatali a m’nyengo ya masika. Tiyi ameneyu amadziwika bwino chifukwa cha mphukira zake zofewa za golide, madzi ake oyera komanso otsekemera, komanso kuchuluka kwa ma amino acid, zomwe zimapereka kukoma kwa umami komveka bwino popanda kuwawa kulikonse. Huángjīn yá ndi imodzi mwa mitundu yamakono yamtengo wapatali komanso yodziwika bwino ku China, yomwe kutchuka kwake kudakula m’zaka za m’ma 2000. M’magulu ake, nthawi zambiri amawaika limodzi ngati tiyi “wachikasu” potengera mtundu wa masamba komanso ngati tiyi wobiriwira potengera njira yopangira, zomwe zimafunika kufotokozedwa mwapadera.

1. Magulu ndi Chiyambi:

Dzina la Chirasha: Míngqián huángjīn yá kuchokera ku Zhèjiāng (kutanthauza “mphukira ya golide isanafike Qīngmíng”).
Dzina la Chitchaina: 浙江明前黄金芽 (Zhèjiāng míngqián huángjīn yá).
Mtundu wa chitsamba (cultivar): huángjīn yá (黄金芽) ndi mtundu wachikasu wa masamba omwe amakhudzidwa ndi kuwala (光照敏感型, guāngzhào mǐngǎn xíng).
Mtundu wa njira yopangira: nthawi zambiri amapangidwa ngati tiyi wobiriwira (绿茶, lǜchá); kawirikawiri amapangidwa motengera njira ya tiyi wachikasu (黄茶, huángchá) ndi gawo lotenthetsera.
Chiyambi: chigawo cha Zhèjiāng, makamaka dera la Yúyáo (余姚) mu mzinda wa Níngbō (宁波).
Nyengo ya kukolola: lisanafike Qīngmíng, kumayambiriro kwa mwezi wa April (明前).

Ndikofunikira kusiyanitsa matanthauzo awiri a mawu oti “wachikasu”. Huángjīn yá, choyamba, ndi dzina la mtundu wa chitsamba cha tiyi, osati gulu la njira yopangira. Masamba a cultivar imeneyi mwachibadwa amakhala achikasu-golide chifukwa cha kuchepa kwa chlorophyll, choncho tiyi amawaona ngati “wa masamba achikasu”. Komabe, malinga ndi teknoloji, ambiri mwa huángjīn yá amapangidwa ngati tiyi wobiriwira, popanda gawo lotenthetsera (闷黄, mènhuáng) lomwe limadziwika ndi tiyi weniweni wachikasu. Opanga ena amapangadi tiyi wachikasu kuchokera ku masamba ameneŵa, powonjezera kutenthetsera, koma timagulu totere timapezeka kawirikawiri.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Kubwera: Chakumapeto kwa zaka za m’ma 1900 kumayambiriro kwa zaka za m’ma 2000, Zhèjiāng.
Malo a kafukufuku: chiyambi chake chimalumikizidwa ndi dera la Yúyáo (余姚) pafupi ndi Níngbō.
Njira yokhazikitsira: kusankha kusintha kwachilengedwe (mutation) ndi kuberekana moweta.

Huángjīn yá ndi cultivar yachinyamata, yopezedwa kuchokera ku kusintha kwachilengedwe kwa chitsamba cha tiyi, chomwe kaphatikizidwe ka chlorophyll kadasokonekera. Mosiyana ndi tiyi odziwika a mbiri yakale okhala ndi mibadwo yambiri, kutchuka kwa huángjīn yá kwakula makamaka m’zaka zaposachedwa chifukwa cha mtundu wake wosazolowereka wa golide, kuchuluka kwa ma amino acid, ndi mtengo wake wapatali pamsika.

Kubwera kwa mtundu umenewu kukugwirizana ndi kukwera kwa chidwi cha Zhèjiāng pa mitundu ya “albino” (yoyera ndi yachikasu) ya chlorophyll yochepa. M’mbuyomu, kutchuka kwa dziko lonse kudapezeka ndi Ānjí báichá (安吉白茶) mtundu wokhudzidwa ndi kutentha wa masamba owala; huángjīn yá adakhala m’modzi mwa oimira mtundu wofanana, koma wosiyana, wokhudzidwa ndi kuwala. Mtundu wa golide wa masamba mu chikhalidwe cha China umawonedwa ngati chizindikiro chakusowa komanso ulemu, zomwe zidakulitsa kukopa kwa malonda a tiyi.

3. Kufotokozera kwa Zomera ndi Masamba:

Mtundu: Camellia sinensis.
Cultivar: huángjīn yá (黄金芽), mawonekedwe a chitsamba, masamba kuchokera aang’ono mpaka apakatikati.
Chofunika kwambiri: albinism yokhudzidwa ndi kuwala (白化, báihuà) mtundu wachikasu umakhala chaka chonse ndipo umakula padzuwa.
Masamba a míngqián: mphukira imodzi yokha kapena mphukira ndi tsamba limodzi, yosalala komanso yofewa.

Chilengedwe cha mtundu wa huángjīn yá chimasiyana ndi Ānjí báichá. Ānjí báichá amakhudzidwa ndi kutentha kochepa ndipo amatuluka mtundu wotuwa kumayambiriro kwa masika kozizira, kenako nkukhala wobiriwira. Huángjīn yá amakhudzidwa ndi kuwala: kuwala kochuluka kumapangitsa mtundu wa golide wonyezimira, ndipo pamthunzi tsamba limakhala lobiriwira. Komabe, mtundu wake wa golide umakhala nyengo zonse. Chifukwa chake ndi kuchepa kwa chlorophyll komanso kuchuluka kwakukulu kwa carotenoids.

Pa kukolola kwa míngqián, amatenga masamba oyambirira komanso ofewa kwambiri: mphukira yathunthu kapena mphukira ndi tsamba lotseguka pang’ono. Kufanana ndi “kukhala kwa golide” kwa masamba kumakhudza mwachindunji kalasi ndi mtengo.

4. Malo ndi Makhalidwe a Kulima:

Chigawo: Zhèjiāng.
Madera ofunika: Yúyáo ndi mapiri a Sìmíng (四明山); cultivar iyi yafalikira ku maboma ena a Zhèjiāng, komanso kunja kwa chigawochi.
Nyengo: nyengo yotentha komanso yamvula, yofunda ndi yachinyezi, ndi nkhungu m’mapiri.
Nthaka: za asidi, zotayirira, zotulutsa madzi bwino.

Nyengo ya Zhèjiāng yokhala ndi chinyezi chokwanira, nyengo yozizira yofewa, ndi nkhungu za m’nyengo ya masika ndi yabwino kwa mphukira zofewa zoyambirira. Kuti mtundu wodziwika wa golide uwonekere, chitsamba chimafunikira kuwala kokwanira, choncho ulimi umayang’anira bwino pakati pa kuwala kwa dzuwa ndi kuteteza mphukira zofewa.

Tiyeneranso kunena za kutulutsa kochepa kwa cultivar. Chifukwa cha kuchepa kwa chlorophyll, photosynthesis ya huángjīn yá ndi yochepa, chitsamba chimakula pang’onopang’ono ndipo chimapereka masamba ochepa pa malo ofanana poyerekeza ndi mitundu wamba ya tiyi wobiriwira. Makhalidwe ake achilengedwe amenewa, pamodzi ndi nthawi yoyambirira ya kukolola, makamaka amafotokozera mtengo wapatali wa tiyi.

5. Teknoloji Yopangira:

Njira yaikulu, yofala kwambiri tiyi wobiriwira:

Kuthyola (采摘, cǎizhāi): m’mawa kwambiri m’nyengo ya masika, pamanja, mphukira zofewa zokha.
Kuyala / kufowoketsa (摊放, tānfàng): pamzere wopyapyala kuti chinyezi chitayike mofanana pang’ono.
Kukhazikitsa masamba obiriwira (杀青, shāqīng): kutenthetsa, kumene kumayimitsa ntchito ya ma enzymes ndi kukhazikitsa mtundu.
Kupiringiza (揉捻, róuniǎn): mopepuka, kuti tisawononge mphukira zofewa ndi kusunga mawonekedwe.
Kuyanika (干燥, gānzào): kufikitsa ku chinyezi chotsika chokhazikika.

Malinga ndi kapangidwe, opanga osiyanasiyana amapanga tsamba kukhala lowongoka komanso lathyathyathya (m’njira ya tiyi wobiriwira wa mphukira), kapena lopiringizika pang’ono; pomwe kusungidwa kosaduka kwa mphukira za golide kumaonedwa ngati chizindikiro cha ntchito yosamala.

Mu mtundu wa tiyi wachikasu, pakati pa kukhazikitsa ndi kuyanikitsa kotsiriza, amawonjezera gawo lotenthetsera (闷黄, mènhuáng): tsamba lofunda limaphimbidwa ndi kusungidwa, zomwe zimapangitsa kuti pakhale kusintha kofewa kopanda fermentation ndi kufewetsa kukoma. Njira yopangira huángjīn yá imeneyi imagwiritsidwa ntchito kawirikawiri kwambiri kuposa njira ya tiyi wobiriwira.

6. Makhalidwe a Kumva:

Tsamba louma: lowala la chikasu-golide, mphukira zofewa zosalala.
Madzi a tiyi: owonekera, owala, achikasu-obiriwira kapena a golide.
Kununkhira: kwatsopano, kofewa, ndi katsitsidwe ka udzu wobiriwira ndi maluwa pang’ono.
Kukoma: kwatsopano kwambiri, kotsekemera, ndi umami yodziwika, kuwawa kochepa ndi kukwiya.
Tsamba lotseguka: lofewa, losalala, la mtundu wowala wachikasu.

Chotsogolera cha kumva ndicho kuphatikiza kwa kutsekemera koyera ndi umami popanda kuwawa kulikonse. Ichi ndi chotulukapo chachindunji cha kuchuluka kwa ma amino acid ndi mlingo wapakati wa polyphenols.

7. Kaphatikizidwe ka Mankhwala:

Ma amino acid (氨基酸, ānjīsuān): mlingo wapamwamba kwambiri; malinga ndi miyeso ingapo, ndi wapamwamba kwambiri kuposa tiyi wamba wobiriwira (omwe ali ndi pafupifupi 24%), m’magulu abwino kwambiri a masika pafupifupi mpaka 6% kapena kupitirira.
Theanine (茶氨酸, chá’ānsuān): imodzi mwa ma amino acid ofunika, amachititsa kutsekemera ndi umami.
Ma polyphenols a tiyi (茶多酚, cháduōfēn): ndi apakati, chifukwa chake kuwawa ndi kochepa.
Chlorophyll (叶绿素, yèlǜsù): ndi wochepa chimenechi chimapereka mtundu wachikasu.
Caffeine (咖啡因, kāfēiyīn): ilipo m’milingo yodziwika bwino ya tiyi.

Chizindikiro chachikulu cha kukoma ndicho chiŵerengero chochepa cha polyphenols ku ma amino acid (酚氨比, fēn’ān bǐ). Chochepetsetsa ichi, ndiye kuti tiyi amakhala wofewa komanso wotsekemera; kwa huángjīn yá chiŵerengerochi nthawi zambiri chimakhala chochepa, zomwe zimatsimikizira mkhalidwe wake.

8. Zopindulitsa:

Theanine: imathandizira kukhazikika mtima pansi komanso kuganiza bwino ndipo imachepetsa mofewa mphamvu yodzutsa ya caffeine.
Antioxidants: ma polyphenols ndi ma catechins amakhala ndi ntchito ya antioxidant.
Kufewa kwa m’mimba: kukwiya kochepa kumapangitsa chakumwacho kukhwa chabwino kwa ambiri.

Makhalidwe omwe atchulidwa amawonetsa zinthu zomwe zimapezeka mu tiyi wobiriwira wokhala ndi ma amino acid ochuluka ndipo si malangizo achipatala. Pa matenda aakulu komanso pomwa mankhwala, ndibwino kutsata momwe thupi lanu limakhalira ndi upangiri wa dokotala.

9. Kuwira:

Chotengera: galasi lowonekera (玻璃杯, bōlibēi) kuti muone mphukira za golide; kapena gaiwan ya porcelain (盖碗, gàiwǎn).
Kutentha kwa madzi: 8085 °C; mphukira zofewa sizifuna madzi otentha kwambiri.
Mlingo: pafupifupi 3 g pa 150 ml (mu gaiwan mutha kukhala ndi ochulukirapo pang’ono).
Madzi: ofewa, okhala ndi mchere wochepa.

Mu galasi, njira yabwino ndiyo kutsanulira madzi “pamwamba” kapena “pakati” (上投, shàngtóu / 中投, zhōngtóu): mphukira zimatseguka pang’onopang’ono ndi kukhazikika, ndipo madzi a tiyi amatha kuwonjezeredwa pamene akumwedwa. Mu gaiwan, kuwiritsa kwaufupi kumagwiritsidwa ntchito: kutsanulira koyamba kwa masekondi 1530, kenako ndi kuwonjezera pang’ono nthawi, kokwana 35. Tsatirani kukoma: pamene kutsekemera ndi umami ziyamba kuchepa kwambiri, tiyi watha.

10. Kusunga:

Mkhalidwe: monga tiyi wobiriwira kuzizira, mdima, popanda mpweya ndi fungo lina.
Chotengera: chotengera chosindikizidwa; ngati mukusunga kwa nthawi yaitali, firiji kapena mufiriji ndi yabwino.
Nthawi: mumwe watsopano, bwino mkati mwa chaka chimodzi mutakolola.

Monga tiyi wina wofewa wa m’nyengo ya masika wobiriwira, huángjīn yá amataya msanga kutsitsimuka kwa kununkhira ndi kumveka koyera kwa kakomedwe “kobiriwira”. Paketi yotsegulidwa ndibwino kuyigwiritsira ntchito mopanda kuchedwa, kuteteza tiyi ku chinyezi ndi fungo lamphamvu kukhitchini.

11. Mtengo ndi Zinthu Zonyenga:

Mlingo wa mtengo: wapatali; huángjīn yá ndi imodzi mwa ma cultivar okwera mtengo kwambiri chifukwa cha kutulutsa kochepa ndi kukolola koyambirira.
Zomwe zimawonjezera mtengo: kukolola kwa míngqián, kuchuluka kwa mphukira zathunthu, chiyambi choyera.

Njira zazikulu zachinyengo pamsika:

Kusakaniza masamba ena achikasu otsika mtengo kapena obiriwira wamba ndi huángjīn yá weniweni.
Kupaka utoto ndi kupereka tiyi wopakidwa utoto ngati golide wachilengedwe.
Kukolola mochedwa monyengerera ngati gulu la míngqián.

Zoyenera kuyang’ana posankha. Huángjīn yá weniweni amasunga kamvekedwe ka golide osati pouma wokha, komanso m’tsamba lotseguka; kukoma kwake kumakhala kotsekemera kwambiri ndi umami ndipo pafupifupi popanda kuwawa. Tsamba lobiriwira kwambiri, lokhuthala lomwe limakwiya kwambiri chanso kutsekemera “kopanda kanthu” ndi chifukwa chokayikira. Ndikothandiza kuyerekezera zitsanuliro zingapo: mu tiyi wabwino, kutsekemera kumakhala kwa nthawi yaitali. Tiyeneranso kukumbukira za chisokonezo chokhudza Ānjí báichá, chomwe nthawi zina chimaperekedwa pafupi kapena ndi mayina ofanana, ngakhale kuti ichi ndi mtundu wina wokhala ndi mtundu ndi mbiri yosiyana.

12. Zowonjezera Zosangalatsa:

Kuwala kotsutsana ndi kutentha: huángjīn yá amakhala wachikasu chifukwa cha dzuwa ndipo amakhalabe wa golide chaka chonse, pamene Ānjí báichá amangotuluka mtundu wotuwa kumayambirira kwa masika kozizira, kenako nkukhala wobiriwira.
Mtundu wosowa: iyi ndi imodzi mwa ma cultivar ochepa okhala ndi tsamba la golide lokhazikika, osati lomwe limawala m’nyengo yokha.
Mtengo wa biology: chlorophyll yochepa imatanthauza photosynthesis yofooka, kukula pang’onopang’ono, ndi kutulutsa kochepa chifukwa chake mtengo wake ndi wapatali.
Banja la mitundu “yamitundu”: huángjīn yá ndi wa m’gulu la ma cultivar omwe kaphatikizidwe ka chlorophyll kadasokonekera, limene ku Zhèjiāng amaliphunzira mwachangu ndi kulilima.

Pomaliza:

Míngqián huángjīn yá kuchokera ku Zhèjiāng choyamba ndi tiyi wa mtundu wapadera wa chitsamba chokhala ndi masamba achilengedwe a golide, osati tiyi wachikasu wamba m’lingaliro la teknoloji. Mkhalidwe wake umapangidwa pa kuphatikiza kosowa kwa mtundu wowala, kuchuluka kwakukulu kwa ma amino acid, ndi kutsekemera koyera ndi umami popanda kuwawa kochepa, ndipo kukolola koyambirira, “lisadafike Qīngmíng”, kumapangitsa magulu abwino kwambiri kukhala amtengo wapatali kwambiri.

Kumvetsetsa kawirikawiri uku “wachikasu pa tsamba, wobiriwira pa njira yopangira” kumathandiza kusankha tiyi modziwa ndipo osalipira mochulukira ma label. Pakuwira mosamala ndi madzi ofewa osapitirira 85 °C ndikusangalala ndi mphukira za golide zikutseguka, huángjīn yá amavumbulutsidwa ngati chimodzi mwa zitsanzo zoonekera bwino kwambiri za momwe mkhalidwe wachilengedwe wa chomera umasandulika kukhala kalembedwe ka tiyi kodzilamulira.

the teas described here are available from teamotea