Bìluóchūn

Bìluóchūn (碧螺春, bìluóchūn) — ndi chimodzi mwa tiyi zodziwika kwambiri za ku China zobiriwira, zomwe zili m’gulu la “Tiyi Khumi Zodziwika za ku China” (中国十大名茶). Amatchuka chifukwa cha “ungwiro zinayi” (四绝): mawonekedwe okongola — masipolo opindika mwamphamvu owoneka ngati zipolopolo za nkhono; mtundu wonyezimira — wobiriwira wa siliva wokhala ndi mtundu wa emerald; fungo lamphamvu — zonunkhira zokhudzana ndi maluwa ndi zipatso; kukoma koyera — katsopano, konyowa, ndi kotsekemera pang’ono. Chifukwa cha kufewa kwake kosapambanika ndi ulemu, tiyi iyi inalandira dzina la ndakatulo loti “mkazi wamatsenga wa tiyi” (茶中仙子, chá zhōng xiānzǐ).

1. Kugawa ndi Chiyambi:

• Mtundu: Tiyi yobiriwira (yosafufumitsidwa). Ndi ya gulu la tiyi yobiriwira yokazinga (炒青绿茶, chǎoqīng lǜchá) yokhala ndi masamba opindika mozungulira ngati spiral, ya masamba ang’onoang’ono (中小叶) potengera kukula kwa mtundu.

• Gulu: Ili m’gulu la “Tiyi Khumi Zodziwika Kwambiri ku China” (中国十大名茶, Zhōngguó shí dà míngchá). Mu 2011, luso lopanga pamanja lidaphatikizidwa mu Kaundula wa Zinthu Zosagwirika za Cholowa cha Chikhalidwe cha National Republic of China pa mlingo wa dziko, ndipo mu 2022 — mu Mndandanda wa Zolowa Zosagwirika za Anthu Onse za UNESCO monga gawo la chisankho cha ” Miyambo ya Chikhalidwe ya ku China yopangira tiyi ndi miyambo yokhudzana nayo”.

• Chiyambi: China, Chigawo cha Jiangsu (江苏, Jiāngsū), mzinda wa Suzhou (苏州, Sūzhōu), dera la Wuzhong (吴中, Wúzhōng) — zilumba ndi mapiri a Dongting Shan (洞庭山, Dòngtíng Shān) pa Nyanja ya Taihu (太湖, Tàihú). Ufulu wa dzina la “Dongting Biluochun” (洞庭碧螺春) umatsimikiziridwa ndi muyezo wadziko wa chizindikiro cha malo GB/T 18957-2008; malire a dera lotetezedwa, magiredi ake ndi kutsimikizira kutsimikizika zafotokozedwa mwatsatanetsatane m’nkhani ya «Дун Тин Би Ло Чунь (洞庭碧螺春)».

• Ma Coordinates a Geographical: Pafupifupi 31°05′ kumpoto, 120°22′ kum’mawa.

• Chenjerani ndi Dzina: 洞庭 mu dzina la tiyi iyi ndi mapiri a Dongting pa Nyanja ya Taihu ku Jiangsu, osati Nyanja ya Dongtinghu (洞庭湖) ku Hunan. Kufanana kwa mayina kwayambitsa chisokonezo chokhazikika: pa Dongtinghu ya ku Hunan amapanga tiyi yachikasu Junshan Yinzhen, yomwe siili ndi ubale ndi Biluochun.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Miyambo yolima tiyi ku Dongtingshan inayamba mu nyengo za Sui ndi Tang (zaka za m’ma 6-10), pamene tiyi ya kumaloko inkadziwika kale ndi mayina a “Dòngtíngchá” (洞庭茶) ndi “Xiàshārénxiāng” (吓煞人香, xiàshārénxiāng — kutanthauza “fungo lopweteketsa”). Dzina lomalizalo ndi umboni wosangalatsa wa mmene fungo lamphamvu la tiyi iyi linaliri kudabwitsa anthu a m’nthawiyi.

  Kusintha kwakukulu m’mbiri ya tiyi kumagwirizana ndi dzina la mfumu Kangxi (康熙, Kāngxī) ya mzera wa Qing. M’chaka cha makumi atatu ndi chisanu ndi chitatu cha ulamuliro wake (1699), Kangxi anapita kukaona nyanja ya Taihu. Bwanamkubwa wa Suzhou, Song Luo (宋荦, Sòng Luò), anapereka tiyi ya kumaloko kwa mfumu. Kangxi anasangalatsidwa ndi makhalidwe ake, koma anaona kuti dzina lachibadwidwe la “Xiàshārénxiāng” silinali loyenera ndipo anapatsa tiyiyo dzina latsopano: “Bìluóchūn” (碧螺春) — lomwe linaphatikiza zithunzi zitatu: “mtundu wobiriwira wa madzi” (碧), “mawonekedwe a sipolo ngati nkhono” (螺) ndi “nyengo ya masika — nthawi yotola” (春). Kuyambira pamenepo, Bìluóchūn anakhala mmodzi wa “gòngchá” (贡茶, gòngchá) — tiyi zoperekedwa kwa nyumba ya mfumu.

  M’nthawi zamakono, tiyi inapitiriza kutchuka: mu 1915, Bìluóchūn analandira mendulo ya golide pa chiwonetsero cha padziko lonse cha Panama-Pacific; mu 1959, analowa m’ndandanda wa “Tiyi Khumi Zodziwika za ku China”. Mu 2022, luso lake linayikidwa mu Mndandanda wa Zinthu Zosawoneka za Chikhalidwe cha UNESCO.

• Dzina:

  • “Bì” (碧) — “mtundu wa emerald”, “wobiriwira ngati jade”: umasonyeza mtundu wa madzi a tiyi ndi wa tsamba louma.
  • “Luó” (螺) — “nkhono”, “sipolo”: umafotokoza mawonekedwe a tsamba lopindika lofanana ndi chipolopolo chaching’ono.
  • “Chūn” (春) — “masika”: umatsindika kuti tiyi amatola kumayambiriro kwa masika.

• Tanthauzo la chikhalidwe: Bìluóchūn ndi chizindikiro cha Suzhou ndi dera lonse la Jiangnan (江南), choyimira chikhalidwe chokhwima cha “minda yakummwera”. Tiyi imagwirizana kwambiri ndi chithunzi cha Taihu — imodzi mwa nyanja zazikulu za ku China — ndi malo ake a zilumba, kumene minda ya tiyi kwazaka mazana ambiri imagwirizana ndi mitengo ya zipatso. Bìluóchūn amaperekedwa pafupipafupi monga mphatso ya boma, ndipo kutola kwa masika ku Dongtingshan ndi chochitika chofunika kwambiri chachikhalidwe m’derali.

3. Kufotokozera kwa Zomera ndi Zinthu Zopangira:

• Mtundu / Cultivar: Kupanga Dòngtíng Bìluóchūn weniweni, amagwiritsa ntchito mtundu wamba wa m’deralo — Dòngtíngshān Qúntǐzhǒng (洞庭山群体种, Dòngtíngshān Qúntǐzhǒng) — Camellia sinensis var. sinensis wobzalidwa kuchokera ku mbewu (kugonana). Mtundu wamasamba ang’ono umenewu umadziwika ndi “kusunga kufewa kwa masamba” (持嫩性, chí nèn xìng): mphukira zimasungabe kufewa kwanthawi yayitali. Mbiri ya mankhwala imadziwika ndi kuchuluka kwa polyphenols ndi ma amino acid (酚氨比, fēn’ān bǐ) mwachiyanjano: ma amino acid a tiyi amapitirira 2.5%, zomwe zimabweretsa kukoma kwatsopano ndi kotsekemera. Ndi Qúntǐzhǒng amene amapereka fungo lodziwika bwino la maluwa ndi zipatso la Bìluóchūn.

• Kutola: Kutola kumayamba kumayambiriro kwa masika. Chofunika kwambiri ndi “míngqiánchá” (明前茶, Míngqián chá) — tiyi yotoledwa kuchokera pa chigomero cha masika (春分, Chūnfēn, ~ pa 20 Marichi) mpaka pa chikondwerero cha Qingming (清明, Qīngmíng, ~ pa 5 Epulo). Amapangidwa ndi mphukira zonse kapena mphukira zosalimba kwambiri za “mphukira imodzi ndi tsamba limodzi lomwe likumenyera” ndipo amakhala ndi kufewa kwakukulu komanso fungo labwino. Tiyi yotoledwa kuchokera pa Qingming mpaka pa Guyu (谷雨, Gǔyǔ, ~ pa 20 Epulo) — “yǔqiánchá” (雨前茶, Yǔqián chá) — amapereka kukoma kosalimba ndi kodzaza, pamene mtengo wake ndi wotsika kwambiri. Tiyi yotoledwa pambuyo pa Guyu, sitchedwanso Bìluóchūn yachikale ndipo imayikidwa m’gulu la tiyi yobiriwira yokazinga wamba (炒青).

• Muyeso wa kutola: Kwa mitundu yapamwamba — mphukira imodzi ndi tsamba laling’ono lomwe likumenyera (一芽一叶初展, yī yá yī yè chū zhǎn). Kwa mtundu woyamba — mphukira imodzi ndi tsamba limodzi. Kwa wachiwiri — mphukira imodzi ndi masamba awiri poyamba kwa kutseguka. Kupanga magalamu 500 a tiyi youma ya mtundu wapamwamba (特级) kumafuna mphukira 60,000–70,000 — iyi ndi imodzi mwa tiyi zolemetsa zedi padziko lapansi.

• Zofunika pa zinthu zopangira: Zili pamwamba kwambiri. Mphukira ziyenera kukhala zolingana kukula, zathunthu, zopanda zowonongeka zamakina. Kutola kumachitika ndi manja m’mawa kwambiri. Zomwe zatoledwa zimasanjidwa mwachangu (拣剔, jiǎn tī): masamba olakwika, zidutswa zokalamba, mapesi, “masamba a nsomba” (鱼叶) amachotsedwa. Kukonza kuyenera kuyamba tsiku lomwelo.

4. Terroir ndi Makhalidwe Apadera a Kulima:

Biluochun ndi tiyi ya dera limodzi lokha. Malo ake apamwamba komanso okhawo otetezedwa ndi Kum’mawa ndi Kumadzulo kwa Mapiri a Dongting pa Nyanja ya Taihu: kanyengo kakang’ono ka nyanja, minda yosakaniza tiyi ndi zipatso, dothi la acidic pang’ono ndi malire a chizindikiro cha malo zafotokozedwa mwatsatanetsatane m’nkhani ya «Дун Тин Би Ло Чунь (洞庭碧螺春)».

Mwachidule chifukwa chake dera ndilofunika: fungo lamaluwa ndi zipatso la Biluochun silimabwera mu poto, koma m’munda — mitengo ya tiyi ya ku Dongting imamera yosakanikirana ndi mitengo ya zipatso ndipo imatenga fungo la maluwa ake. Palibe mtundu wina uliwonse, ngakhale luso lokha, lomwe limapereka izi.

Kumene Amapangiranso. Kupindika kozungulira ngati spiral ndi masamba ang’onoang’ono kumatengeredwa kutali ndi Jiangsu — ku Zhejiang, Sichuan, Guizhou ndi Yunnan. Mawonekedwe a masamba, katsitsumodzi ndi maonekedwe onse amatsatiridwa, koma fungo lamaluwa ndi zipatso la ku Dongting silikupezeka. Tiyi zotere ndi zolondola kuzitcha kuti ndi za mtundu wa Biluochun, osati za chiyambi. Payekha pali tiyi ya Taiwan ya Sanxia Biluochun (三峽碧螺春): iyi ndi tiyi yodziyimira payokha yochokera ku mtundu wa mbewu wamba wa Qing Xin Ganzai (青心柑仔) wokhala ndi fungo la nyemba, yomwe imagawana ndi ya Suzhou dzina lokha ndi mawonekedwe a masamba — nkhani yake ili pa «Санься Би Ло Чунь (三峽碧螺春)».

5. Luso la Kupanga:

Kupanga Bìluóchūn ndi ntchito yopangidwa ndi manja yokhayo, yochitidwa mogwirizana ndi mfundo yakuti “dzanja silisiya tiyi, tiyi sasiya mphika” (手不离茶，茶不离锅). Nthawi yonse kuchokera pakuyika zinthu zopangira mpaka kupeza tiyi womaliza imatenga pafupifupi mphindi 40 pa mtanda umodzi.

• Kutola (采摘 — cǎi zhāi): Kutola ndi manja kumachitika m’mawa kwambiri. Amatola mphukira zosalimba kwambiri ndi masamba amodzi kapena awiri. Panthawi imodzimodzi, amasanjidwa pang’ono m’basiketi.

• Kusankha (拣剔 — jiǎn tī): Kuchotsa mwachisamala ndi manja masamba owonongeka, okalamba, ndi osayenera, mapesi, ndi “masamba a nsomba”. Ubwino wa siteji iyi umakhudza mwachindunji kugwirizana kwa chomaliza.

• Kuyala / kunyowetsera (摊放 — tān fàng): Zomwe zasanjidwa zimayalidwa mwansalu wopyapyala m’chipinda chozizira, chothandiza mpweya bwino kwa maola angapo. Panthawi imeneyi, chinyezi chochuluka chimachoka, ndipo zinthu zomwe zimatsogolera ku fungo zimayamba kupangika.

• “Kupha zobiriwira” / Kukhazikika (杀青 — shāqīng): Masamba amaikidwa mu mphika wotentha kwambiri wa chitsulo (铁锅) pa kutentha kwa 180–200°C. Katswiri, ndi mayendedwe achangu, amawagwedeza ndi kuwasakaniza, kuletsa ntchito ya ma enzyme a okosijeni ndi kukhazikitsa fungo la tsamba lobiriwira. Siteji iyi imatenga mphindi zochepa ndipo imafuna kulondola kotheratu — kutentha pang’ono kumabweretsa kukoma kotentha, kusatentha mokwanira kumabweretsa kukoma kwa udzu.

• Kupota (揉捻 — róuniǎn): Pamene kutentha kwa mphika kwatsika mpaka 70–80°C, katswiri amayamba kupota: masamba amayendedwa, kuponderezedwa, ndi kupoteredwa, kuyamba kupanga mawonekedwe a sipolo. Madzi a m’maselo amatulutsa pa mkati, zomwe zimathandiza kuti chitsulo chituluke mwachangu pochita kuwira.

• Kupota koma sipolo ndi kuonekera kwa ubweya (搓团显毫 — cuō tuán xiǎn háo): Siteji yofunika kwambiri komanso yolemetsa kwambiri, yomwe imapatsa Bìluóchūn mawonekedwe ake odziwika. Pa kutentha kwa 60–65°C, katswiri amasonkhanitsa masamba m’mipira ing’ono ndi kuwayendetsa mosamala m’manja mwake, kupanga masipolo opindika mwamphamvu. Panthawi imodzimodzi, “kuonekera kwa ubweya” kumachitika — tinsalu tating’ono tating’ono ta siliva (白毫, báiháo) timatuluka pa mkati mwa tsamba ndipo timaphimba masipolo opindika, kupereka mawonekedwe ake odziwika a siliva wobiriwira. Uwu ndiwo umboni wa ukadaulo: pamene ubweya uli wochuluka ndipo sipolo yolimbana, ndiye kuti mtundu wake ndi wapamwamba.

• Kuyanika pa moto wofewa (文火干燥 — wénhuǒ gānzào): Kuyanika kotsiriza pa kutentha kochepa kwa 50–60°C. Tiyi imakwanitsa mkhalidwe wokhazikika, ndipo fungo lomaliza limakhazikika. Chinyezi m’chomaliza sichidutsa 7%.

6. Makhalidwe a Kumva ndi Kununkhira:

• Maonekedwe a tsamba louma: Masipolo opindika mwamphamvu, ofewa (条索纤细蜷曲), ofanana ndi zipolopolo zazing’ono za nkhono (螺形). Mtundu — wobiriwira wa siliva wokhala ndi mtundu wa emerald wowonekera pang’ono (银绿隐翠, yínlǜ yǐncuì). Pamwamba pake pali tinsalu tambiri toyera tofalala (白毫密布). Kwa mitundu yapamwamba, kugwirizana n’kofunika: sipolo yonse ndi ya kukula komweko, popanda zidutswa zazing’ono kapena zidutswa zokwiya.

• Fungo la tsamba louma: Lamphamvu, lovuta, lokhala ndi zonunkhira zomvekera za maluwa ndi zipatso (花果香馥郁, huāguǒ xiāng fùyù) — mabolosi, chinanji, maluwa a zipatso za citrus. Pamwamba pa zosewerera za zipatso pamakhala katsopano koyera kobiriwira kwa mphukira zazing’ono (嫩香). Fungo ndi lomveka kwambiri kotero kuti linapereka dzina lake la chibadwidwe la “Xiàshārénxiāng” — “fungo lopweteketsa”.

• Fungo la madzi: Lamwamba, lolemekezeka, losasunthika (清香高雅持久). Zonunkhira za maluwa ndi zipatso n’zomwe zikuchititsa chidwi kwambiri, zomwe zimathandizidwa ndi kukoma kotheratu koyera kobiriwira. Pamene chikho chazizira (冷杯, lěng bēi), zonunkhira za uchi ndi vanila zimaonekera, ndipo zimakhala mu chikho kwa mphindi zingapo.

• Kukoma: Katsopano ndi wonyowa (鲜爽, xiānshuǎng) — malingaliro oyamba: katsopano kowala, “kamoyo”, chifukwa cha kuchuluka kwa ma amino acid (≥3.5%). Kutsekemera komwe kumabwerera mwachangu (回甘迅速, huígān xùnsù) — pambuyo pa kameza koyamba, mkamwa mumadzaza ndi kutsekemera kofewa kwa zipatso. Thupi — lapakati, lofewa ndi lozungulira (醇厚, chúnhòu). Kuchuluka kwa polyphenols (20–24%) kumapereka kukoma pang’ono kwa zomangamanga, koma popanda kukhwinyata. Kukoma kotsiriza — kwautali, kotsitsimula, kokhala ndi kakhungu ka zipatso.

• Mtundu wa madzi: Wobiriwira pang’ono, woyera ndi wopenyera (嫩绿清澈). Mukamawira mu kapu yagalasi, mumaona mawonekedwe a “mawonekedwe a chipale chofewa ndi miyala yamtengo wapatali” (雪浪喷珠) — ubweya woyera, ukuuluka pakatikati pa madzi, umapanga chithunzi chokongola.

• Pansi pa tiyi (tsamba lowiritsa): Masamba ofewa, osalimba, ogwirizana amtundu wobiriwira wopenyera, omwe anatseguka kuchokera m’masipolo. Amasunga mawonekedwe a “mphukira imodzi ndi tsamba limodzi”. Tsamba lathunthu, lopanda zowonongeka, la mtundu wogwirizana.

7. Zomwe Zili M’magulu a Mankhwala:

Mawonekedwe a mankhwala a Bìluóchūn amadziwika ndi kutola koyambirira kwa masika, mtundu wamasamba ang’ono, ndi terroir yapadera ya Dongtingshan. Pansipa pali zisonyezo za tiyi yotoledwa m’chaka masika:

• Polyphenols (catechins): Kuchuluka — 20–24% ya chiwembu chouma. Chigawo chachikulu — epigallocatechin gallate (EGCG), chomwe chimapereka mphamvu zazikulu zoletsa okosijeni. Malinga ndi kafukufuku wofananitsa, mphamvu ya antioxidant ya polyphenols ya Bìluóchūn ndi pafupifupi 30% yoposa ya tiyi yobiriwira wamba, chifukwa cha kuchuluka kwa EGCG m’magulu a catechin.

• Ma amino acid: Kuchuluka — osachepera 3.5% ya chiwembu chouma. L-theanine (茶氨酸, chá’ānjīsuān) ndiyo yochuluka, yomwe imapereka kukoma kwatsopano, “umami”, ndi zotsatira zofewa zopumula. Kuchuluka kwa ma amino acid pamodzi ndi kuchuluka kwa polyphenols kwapakati kumabweretsa kukoma kogwirizana, kofewa ndi kotsekemera popanda kuwawa kowonekera.

• Zinthu zoyambitsa mphamvu: Kuchuluka kwa caffeine — kwapakati (pafupifupi 3.0–4.0% ya chiwembu chouma). Zotsatira za caffeine zimafewetsedwa ndi L-theanine, zomwe zimapatsa mphamvu yofewa komanso yofanana. Theobromine ndi theophylline zilinso.

• Vitamini: Vitamin C — kuchuluka ndi kwakukulu, chifukwa chakuti kutola koyambirira kwa masika ndi kukazirira mwachisamasa ndi manja kumasunga kwambiri vitamini wosakhazikika uyu. Vitamini B gulu (B₁, B₂), vitamin E, carotenoids (provitamin A).

• Mamineralo: Potaziyamu, magnesium, zinki, chitsulo, manganese, fluoride. Mawonekedwe a mamineralo amadziwika ndi dothi lochokera ku Dongtingshan lachikasu ndi asidi yochepa.

• Mafuta osakanizika ndi zinthu zopangira fungo: Zopangira fungo zowuluka za Bìluóchūn n’zolemera kwambiri: linalool, geraniol, nerol, cis-jasmone ndi ma terpenoids ena amapanga fungo lodziwika bwino la maluwa ndi zipatso. Kukhala kwapadera kwa fungo kumagwirizanitsidwa ndi dongosolo la kudyera limodzi — kukula pamodzi ndi mitengo ya zipatso.

• Mashuga osungunuka m’madzi ndi pectins: Amapereka kukoma kofewa “thupi” ndi kumva kotsekemera.

8. Ubwino wa Thanzi:

• Ntchito yoletsa okosijeni: Catechins (makamaka EGCG) amachotsa bwino ma free radicals, kuletsa kupsyinjika kwa okosijeni ndi kukalamba kwa maselo.

• Kupereka mphamvu ndi kukonza maganizo: Caffeine yogwirizana ndi L-theanine imapereka mphamvu yofewa komanso yofanana popanda kukwera kwakukulu koyamba ndi kutsika pambuyo pake. L-theanine imathandizanso kukhazikika ndi kuganiza mwabata.

• Kuziziritsa ndi kutsitsimula: Bìluóchūn mwachikhalidwe amaikidwa m’gulu la tiyi “yozizira” (性凉, xìng liáng), yomwe imalimbikitsidwa m’nyengo yotentha kuthetsa ludzu ndi kutulutsa kutentha kwa mkati.

• Kukonza chimbudzi: Polyphenols a tiyi amalimbikitsa kutuluka kwa ma enzyme a chimbudzi, kuthandiza kugawa mafuta ndi kuchotsa kumva kulemera pambuyo pa kudya.

• Kulimbikitsa mtima ndi mitsempha: Polyphenols ndi vitamin C amathandiza kuchepetsa mlingo wa LDL-cholesterol ndi kulimbitsa makoma a mitsempha.

• Ntchito yoletsa mabakiteriya: Catechins amaletsa kukula kwa mabakiteriya oyambitsa matenda m’kamwa, kutsitsimula mpweya.

• Kuthandiza kagayidwe: Caffeine ndi catechins amalimbikitsa njira za kagayidwe, kuthandiza kugawa mafuta.

• Chofunika: zomwe zatchulidwa zikuchokera pa zomwe zikudziwika za zomwe zili mu tiyi yobiriwira ndipo si upangiri wa zachipatala.

9. Kuwira:

• Kutentha kwa madzi: 80–85°C (madzi owiritsa, oziziritsidwa kwa ~ mphindi ziwiri). Musagwiritse ntchito madzi owiritsa kwambiri — kutentha kwambiri kumawononga mphukira zosalimba kwambiri, kubweretsa kuwawa ndi kutaya fungo.

• Kuchuluka kwa tiyi: Magalamu 3 pa 150–200 ml a madzi.

• Ziwiya: Kapu yagalasi (玻璃杯, bōli bēi) — njira yabwino, yomwe imakulolani kuona mawonekedwe otchuka a “mawonekedwe a chipale chofewa ndi miyala yamtengo wapatali” ndi kutseguka kwa masipolo m’madzi. Kapu ya porcelain yoyera ya gaiwan (白瓷盖碗) ndiyo yololedwa kuti muwone fungo mwandondomeko. Sikovomerezeka kugwiritsa ntchito mphika wa Yixing (紫砂壶) — chivindikiro chokhwima ndi makoma a porous “amapha” fungo losalimba.

• Njira (njira yothira pamwamba / 上投法, shàng tóu fǎ):

  1. Tenthetsani kapu yagalasi ndi madzi otentha, tsanulani.
  2. Thirani madzi (80–85°C) kufika pa 7/10 ya kuchuluka kwa kapu.
  3. Onjezani magalamu 3 a tiyi — masipolo ayamba kumira pang’onopang’ono, kutseguka ndi “kuvina” m’madzi.
  4. Dikirani kuti masamba akhazikike (pafupifupi masekondi 30–40).
  5. Madzi oyamba ndi okonzeka — mwani, musangalale ndi katsopano ndi zonunkhira zoyamba za zipatso.
  6. Kuthira kwachiwiri ndi kwachitatu — onjezani nthawi ndi masekondi 10 pa kuthira kulikonse. Tiyi imatha kuwiritsidwa katatu kokwanira.

• Chidziwitso: njira ya “kuthira pamwamba” (choyamba madzi, kenako tiyi) ndi yachikale ya Bìluóchūn. Imaletsa kutentha kwa mphukira zosalimba ndipo imakulolani kusangalala ndi kutseguka kwa tsamba. Kutentha koyenera kumwa — pafupifupi 60°C: ndipamene kumva kotsekemera ndi katsopano kumamveka kwambiri.

10. Kusunga:

• Sungirani mu chotengera chosindikizidwa bwino — cha porcelain, galasi, kapa chitini — pamalo amdima ndi ozizira, kutali ndi fungo lina.
• Kutentha koyenera kusunga — 0–5°C (firiji), m’chipinda chosiyana, kuletsa kukhudzana ndi zakudya zomwe zili ndi fungo lamphamvu. Kusindikizidwa kwa phukusi n’kofunika kwambiri: tiyi imatenga chinyezi kwambiri ndipo imatenga mwachangu fungo lina.
• Pewani kukhudzidwa ndi kuwala, chinyezi, ndi kutentha — “adani” akulu a tiyi yobiriwira.
• Pambuyo pa kutsegula phukusi, tikulimbikitsidwa kumwa tiyi mkati mwa mwezi umodzi kuti musunge katsopano kwathunthu.
• Nthawi yosungira pamene zikwaniritsidwa ndi miyezi 12, komabe kuti mupeze chisangalalo chabwino, tikulimbikitsidwa kumwa mkati mwa miyezi 6 pambuyo pa kutola.

11. Mtengo ndi Zobwereketsa:

Biluochun ndi imodzi mwa tiyi zobiriwira zodula kwambiri ku China. Mtengo wake umapangidwa ndi zinthu zinayi: nthawi yotuta (minqiancha ndi yodula kwambiri kuposa yuqiancha), giredi, kukonzedwa konse pamanja, ndi kutsimikizika kwa chiyambi.

• Zomwe zili kumbuyo kwa giredi: giredi yapamwamba imafuna masamba 60,000 – 70,000 pa 500 g ya tiyi yomalizidwa — ichi ndi chimodzi mwa zizindikiro zolimba kwambiri pantchito m’dziko la tiyi; kuchokera apa pamabwera kusiyana kwa mtengo pakati pa magiredi. Mlingo wa magiredi okhazikika ndi zofotokozera zakumva za gawo lirilonse zimakhazikitsidwa ndi dzina lotetezedwa ndipo zaperekedwa m’nkhani ya «Дун Тин Би Ло Чунь (洞庭碧螺春)».

• Malingaliro amitengo (a 2024): giredi yapamwamba kwambiri (特级) ya minqiancha — kuyambira 1200 yuan pa 50 g ndi kupitirira; giredi yoyamba (一级) — 300–500 yuan pa 500 g; giredi yachiwiri-yachitatu — yotsika mtengo kwambiri.

• Malamulo onse ogulira:

  • Gulani kwa ogulitsa odalirika, omwe amadziwika bwino ndi tiyi za ku Suzhou.
  • Onani katsitsumodzi: Biluochun yeniyeni ya giredi yapamwamba imakutidwa ndi katsitsumodzi ka siliva. Komabe, katsitsumodzi kochuluka “ngati ufa”, komwe kamachoka pakakhudza, kungasonyeze kuwonjezera kochita kupanga.
  • Onani fungo: Biluochun yeniyeni imanunkhira zipatso zatsopano ndi maluwa — mwachilengedwe, momveka bwino, popanda mawu a “mafuta onunkhira” kapena a mankhwala. Kununkhira kochita kupanga kumamveka mwamphamvu mopitirira muyeso ndipo kumafafanizika mwachangu.
  • Onani mtundu wa tiyi: woyera, wowonekera, wobiriwira wosakhwima. Ngati mtundu wa tiyi uli wosamveka bwino kapena wosaoneka bwino, ndi chifukwa chokayikira.

• Momwe mungasiyanitsire tiyi ya Dongting ndi Biluochun ya m’madera ena — chizindikiro cha muyezo, katsitsumodzi, fungo, malire amtengo — zafotokozedwa m’nkhani ya «Дун Тин Би Ло Чунь (洞庭碧螺春)».

12. Mfundo Zosangalatsa:

• Kuti apange jin imodzi (500 g) ya Biluochun ya giredi yapamwamba, pamafunika kututa ndi kukonza masamba 60,000–70,000 payekha — iyi ndi imodzi mwa zizindikiro zolimba kwambiri pantchito m’dziko la tiyi.

• “Mafunde a chipale chofewa otulutsa ngale” (雪浪喷珠, xuělàng pēnzhū) — ndi dzina landakatulo la zochitika zomwe zimachitika akapanga tiyi: katsitsumodzi koyera kamachoka pa masamba opindika omwe akutumbuluka ndikuyandama mu mtundu wobiriwira, ndikupanga chithunzi cha chipale chofewa chikugwa.

• Kangxi, yemwe adapatsa tiyi dzina la “Biluochun”, anali wokonda kwambiri zaluso zokongola. Kusintha dzina kuchoka pa “Xiaokuorenxiang” kupita ku “Biluochun” ndi chimodzi mwa zitsanzo zodziwika bwino za “kupatsa dzina kwachifumu” m’mbiri ya gastronomy yaku China.

• Biluochun ndi imodzi mwa tiyi zochepa za ku China zomwe mwachikhalidwe amagwiritsa ntchito njira ya “kutsanulira kumwamba” (上投法): choyamba amatsanulira madzi, kenako amawonjezera tiyi. Kwa tiyi zina zambiri zobiriwira, njira yosiyana imagwiritsidwa ntchito.

• Ma cellulos mu Biluochun malinga ndi muyezo amaloledwa osapitirira 14.0% — mwamphamvu kwambiri kuposa muyezo wamba wa tiyi yobiriwira (16–16.5%). Ichi ndi chotsatira chachindunji cha kusakhwima kwa masamba: masamba ndi masamba ang’onoang’ono omwe angotumbuluka kumene sakhwima.

13. Kufananitsa ndi tiyi zina zodziwika za ku China zobiriwira:

• Xi Hu Long Jing (西湖龙井, Xīhú Lóngjǐng): Kuchokera ku chigawo cha Zhejiang. Masamba osalala, fungo la mtedza wa chestnut ndi nyemba, kukoma “kokhazikika” komwe kali ndi kamvekedwe ka “umami”. Biluochun ndi wosiyana kwambiri m’mawonekedwe (spiral vs. flat) ndi mafungo ake (maluwa-zipatso vs. chestnut-nyemba). Ngati Long Jing ndiye “kukhwimitsa kwa zomangamanga”, ndiye kuti Biluochun ndi “kufewa kochokera ku chithunzi”.

• Huangshan Mao Feng (黄山毛峰, Huángshān Máo Fēng): Kuchokera ku chigawo cha Anhui. Masamba ooneka “ngati malilime a mbalame” okhala ndi katsitsumodzi koyera, fungo lofewa lamaluwa, kukoma kosakhwima. Mao Feng ndi wofewa komanso wosakhwima kuposa, Biluochun ndi wowonekera bwino komanso wa zipatso, wokhala ndi fungo lamphamvu kwambiri.

• Taiping Houkui (太平猴魁, Tàipíng Hóu Kuí): Kuchokera ku chigawo cha Anhui. Masamba akuluakulu osalala, fungo la orchid, kukoma kwakuya kwaudzu. Kusiyana kwake nkulalikidwa: Houkui ndi masamba akuluakulu kwambiri pakati pa tiyi zodziwika bwino zobiriwira, Biluochun ndi amodzi mwamasamba ang’onoang’ono kwambiri.

• Anji Bai Cha (安吉白茶, Ānjí Bái Chá): Kuchokera ku chigawo cha Zhejiang. Tiyi yobiriwira yochokera ku mphukira za albino zokhala ndi kuchuluka kwa ma amino acid (6–7%). Anji Bai Cha ndi “kutsekemera koyera ndi umami” popanda kumveka kwa zipatso, pomwe Biluochun ndi makamaka kuchuluka ndi kukula kwa fungo lamaluwa ndi zipatso.

• Lu’an Guapian (六安瓜片, Liù’ān Guā Piàn): Kuchokera ku chigawo cha Anhui. “Njere za chitumbuwa” zosalala zochokera ku masamba okha, popanda masamba ang’onoang’ono. Kukoma kwake nkwakukhuthala ndi kwaudzu, ndikamvekedwe ka njere zokazinga. Biluochun ndi wosakhwima, wopepuka komanso wonunkhira bwino kuposa.

• Yin Luo (银螺, Yín Luó): Chofanana kwambiri mwachiyambi m’mawonekedwe — spiral yomweyo, katsitsumodzi komweko. Koma Yin Luo siyokhazikika kumalo, imapangidwa m’madera angapo kuchokera kumitundu yosiyanasiyana ya mbewu, ili ndi masamba akuluakulu ndipo ilibe fungo lamaluwa ndi zipatso. Iyi ndiyo njira yofala kwambiri yoperekera “Biluochun” yotsika mtengo kuposa yeniyeni.

Pomaliza:

Bìluóchūn ndi chithunzithunzi cha masika mu kapu ya tiyi: sipolo iliyonse yaing’ono, ikutseguka m’madzi ofunda, ikupereka fungo la minda yamaluwa ya Dongtingshan, katsopano ka nkhungu ya m’mawa pamwamba pa Taihu, ndi kutsekemera kwa zipatso zoyamba. Iyi ndi tiyi ya iwo omwe sakungofuna chakumwa chabe, koma chokumana nacho chokongola — kuchokera pa kusinkhesinkha za “miyala ya chipale chofewa” mu kapu yagalasi mpaka pa kukoma kwautali kwa zipatso komwe kumakumbutsa kuti tiyi zabwino kwambiri zimabadwa kumene chilengedwe ndi luso la munthu zili pachiyanjano changwiro.

the teas described here are available from teamotea