bòhé yè

Masamba a mint amalowa mu gawo la “maluwa ndi zinthu zouma” mofanana ndi chrysanthemum: ndi chigawo chodziwika bwino cha zopangira zakumwa, koma si tsamba la tiyi, ndipo mu dongosolo la ku China la kugawa tiyi alibe malo akeake. Pansipa pali kufotokoza komwe malire amadutsa, chifukwa chake mint sikhala 花茶 (huāchá), ndi momwe mungawerengere zolemba zomwe zimalembedwa “tiyi wa mint”.

Komwe malire amadutsa: mint ndi dongosolo la ku China la kugawa tiyi

Mzere wa kafukufuku womwe nkhaniyi yamangidwa pa iwo umafotokoza 花茶 monga gawo la 再加工茶 (zàijiāgōng chá) — gulu lachisanu ndi chiwiri, loyima kunja kwa magulu asanu ndi limodzi oyambirira. Chizindikiro chachikulu cha gulu ili: tiyi wokomedwa nthawi zonse amakhala ndi 茶坯 (chá pēi) — maziko a tiyi, nthawi zambiri 烘青绿茶 (hōngqīng lǜchá, tiyi wobiriwira wouma ndi ng’anjo), kawirikawiri wofiira, wulong, kapena woyera. Maluwa mu dongosolo ili si chinthu, koma chida: amapereka fungo, tsamba limalilandira.

Tsamba la mint si 茶坯 kapena maluwa okomedwa. Ili si Camellia sinensis, koma tsamba la chomera cha mtundu wa Mentha (Chitchaina: 薄荷), kutanthauza kuti ponena za magulu asanu ndi limodzi oyambirira ndi 再加工茶 ndi chinthu chakunja. M’gwero lalembedwa nkhani yofanana: 菊花/菊普 amayikidwa ngati apakati, ndi chenjezo lakuti “菊花 yekha si tsamba la tiyi,” ndipo 菊普 (júpǔ) amafotokozedwa monga kusakaniza ndi shu pu-erh. Mint imayima ndendende pamalo omwewo a logic, koma opanda ngakhale udindo wapakati: m’ndandanda wa mitundu khumi ya 花茶 mulibe.

Phunziro lothandiza kwa owerenga: tsamba louma la mint lopanda maziko a tiyi ndi chakumwa cha zitsamba, osati tiyi, ndipo kuliyesa ndi nomenclature ya tiyi kulibe tanthauzo.

Terroir: chifukwa chake mint ilibe “chiyambi” pano

Kwa 花茶 enieni, gwero limalemba kugwirizana kolimba kwa maluwa ndi dera lomwe amalimidwa komanso mizinda yomwe ndi malo a kununkhira:

• 茉莉 (jasmin) — 福州, 横县 (Guangxi), 苏州;
• 桂花 (osmanthus) — 桂林, 咸宁, 苏州;
• 玫瑰 (rozi) — 平阴 ku Shandong, Guangdong;
• 白兰 (magnolia) — 广州, 苏州;
• 珠兰 (chloranthus) — 歙县, Huizhou wakale, ndi 福州;
• 玳玳花 (daidai, lalanje lowawa) — Jiangsu-Zhejiang.

Geography iyi imakhala ndi tanthauzo chifukwa maluwa ayenera kukhala atsopano pa nthawi ya 窨制 (yìnzhì, kununkhira kosanjikiza): kupanga kumamangidwa ku munda wa maluwa ndi ku malo opangira maziko a tiyi nthawi imodzi.

Tsamba la mint lilibe kugwirizana koteroko mu dongosolo la tiyi ndipo silingakhale nalo: limaperekedwa ngati chinthu chouma, limasungidwa ndi kunyamulidwa kwa miyezi, ndipo “dera” lake ndi nkhani ya agronomy ya zomera zonunkhira, osati terroir ya tiyi. Mzere wathu wa kafukufuku mulibe zambiri za madera opangira mint mu nkhani ya 花茶, ndipo sitidzaza mpata umenewu ndi zongoganizira.

Chifukwa chake mint sa”窨” — koma amasakaniza

Mzinda wa 窨制 mu mwambo wa jasmin umafotokozedwa ndi formula kuchokera ku gwero: “窨得茉莉无上味” — jasmin amapereka fungo, ndipo mu tiyi womalizidwa maluwa enieni sayenera kukhalapo, kumangotsala 鲜灵浓醇 (xiānlíng nóngchún, kutsitsimuka-moyo-kukhuta-kufewa). Mitundu yapamwamba — 茉莉龙珠 (mòlì lóngzhū), 银针 (yínzhēn), 大白毫 (dàbáiháo) pa maziko a masamba aang’ono okhala ndi ubweya wambiri — amadutsa mkombero wochuluka wa kununkhira. Kutanthauza kuti teknoloji imagwira ntchito ndi maluwa amoyo omwe amatulutsa mwakhama zinthu zosakhazikika, ndi maziko a tiyi osankhidwa malinga ndi kuthekera kwawo kuzisunga.

Tsamba louma la mint sililowa mu dongosolo ili: silipereka fungo pang’onopang’ono, koma lili ndi mafuta ofunikira kale. Chifukwa chake chinthu chilichonse cha “tiyi ndi mint” mwachizolowezi ndi 拼配 (pīnpèi), kusakaniza makina kwa zinthu zouma, osati 窨制. Chitsanzo chapafupi cholembedwa mu tebulo la gwero ndi 菊普: chrysanthemum kuphatikiza shu pu-erh, ndiko kuti kusakaniza kwenikweni, osati tiyi wokomedwa. Ngati pa phukusi la mint palembedwa “窨制,” ili ndi kumasulira molakwika kwa malonda kapena kumasulira kolakwika (mlingo wa kukhulupirika — wogulitsa, flag V).

Miyezo ndi momwe mungawerengere zolemba

Pano ndikofunikira kukhala olondola pa zomwe sitikunena. 花茶 mu mzere wathu wa kafukufuku amamangidwa ku gulu la tiyi monga 再加工茶; tsamba la mint silikuwonekera mu gulu ili, ndipo kutchula manambala a miyezo ya tiyi kungakhale chinyengo. Chifukwa chake:

• ngati chinthucho chili ndi mint yokha — chiyenera kuyesedwa ngati chinthu chouma cha zomera, osati malinga ndi nomenclature ya tiyi;
• ngati chinthucho ndi chosakaniza, maziko a tiyi ndi ofunikira: obiriwira 烘青 (monga a 花茶坯), wulong, ofiira, shu pu-erh. Ndiwo omwe amatsimikizira gulu la “hafu ya tiyi” ya chakumwacho; maziko enieni a 花茶坯 amafotokozedwa mu mzere wina green-bulk-export;
• kuchuluka kwa mint mu chosakaniza sikunenedwe, koma mwachidziwitso amalamulira ngakhale pa kachulukidwe kakang’ono — ichi ndi chifukwa chachikulu chomwe zosakaniza za mint zimapangidwira pa maziko otsika mtengo kapena olumikizana, “osawonekera”.

Kukoma ndi kaphikidwe

Mbiri ya kumva kwa tsamba louma la mint ndi yodziwikiratu komanso yaukali: nsonga yamphamvu ya menthol, kumva kuzizira mkamwa ndi pakhosi, thupi lokoma la zitsamba, ndipo ngati laphikidwa mochedwa — kukoma kowawa-ngati sopo. Sitikambirana za ntchito zilizonse zachipatala pano: nkhani ndi za kukoma ndi fungo lokha.

Njira yophikira, ngati mukugwira ntchito ndi mint monga chigawo:

• kuchuluka. Mint imaphimba mfundo zonse. Poyerekeza: mu tiyi wa jasmin, cholinga ndi 鲜灵, “kutsitsimuka kwamoyo”; koma mint sikuwonjezera mfundo pa maziko, koma amalowa m’malo mwake. Kuyambira koyenera mu chosakaniza ndi magawo angapo pa 100 pa kulemera, osati makumi.
• madzi. 85–95 °C. Madzi otentha kwambiri amatulutsa zigawo zowawa mwachangu kuposa nsonga yatsopano.
• nthawi. Kudzazira kwaufupi; gawo la mint limapereka pafupifupi zonse mu mphindi yoyamba, pamene maziko a tiyi amatseguka pang’onopang’ono — kuchokera pano pamachitika “kugawanika” kwa chosakaniza: kudzazira kwachiwiri kulibe mint kwenikweni.
• maziko. Mbiri zolemera, za nthaka kapena zokazinga (shu pu-erh, wulong wakuda) zimasunga mint bwino kuposa zobiriwira zosalimba. Pachifukwa chomwecho, mitundu yapamwamba ya masamba aang’ono — 龙珠, 银针, 大白毫 — kulimiza ndi mint kulibe tanthauzo: mumalipira maziko omwe simungamve.

Momwe mungasiyanitse: mndandanda woyang’ana

1. Maonekedwe a tsamba louma. Tsamba la mint ndi lalikulu, lozungulira-lanset, lokhala ndi m’mphepete mwa mano aakulu ndi mitsempha yowonekera, nthawi zambiri losweka, lobiriwira lowala kapena lotuwa. Tsamba la tiyi ngakhale litadulidwa limakhala ndi mawonekedwe ena ndipo, kwa maziko obiriwira okomedwa, limakhala ndi kupotoka kwake.
2. Fungo lisanalowe m’madzi. Menthol imamvekera nthawi yomweyo komanso mosavuta. 茉莉花茶 (mòlì huāchá) yeniyeni ikakhala youma imapereka fungo lovuta lokoma-la maluwa popanda “kuzizira”; 桂花茶 — lokoma-apurikoti; 玫瑰花茶 pa maziko ofiira — lokoma-la maluwa.
3. Tsamba lophikidwa. Uku ndi kuyesa kwakukulu. Yalani zinthu zophikidwa: mint imakhala ndi tsamba lonse la mano la mtundu wa zitsamba, tiyi amakhala ndi tsamba la tiyi lokhala ndi m’mphepete ndi katsinde kake. Chosakaniza chimadziwika nthawi yomweyo.
4. Mawu pa phukusi. “窨制”, “多次窨花”, “花茶” ponena za mint ndi flag yofiira. Mawu olondola a chinthu cha mint: chosakaniza, blend, chakumwa cha zitsamba.
5. Kupanda nthano ya terroir. Chosakaniza choona mtima cha mint sichikhala nayo. Ngati wogulitsa amamangiriza mint ku 福州 kapena 横县 — ndiko kuti ku mizinda ya kununkhira kwa jasmin — uku ndikusamutsa mbiri ya ena.

Mwachidule

Mint ndi chigawo chovomerezeka komanso chosangalatsa cha zosakaniza za tiyi, koma mu dongosolo la tiyi la ku China amakhalabe chinthu chakunja: alibe udindo wa 茶坯, alibe udindo wa maluwa a 窨制, ndipo alibe malo pakati pa mitundu khumi yolembedwa ya 花茶. Chothandiza kwambiri chomwe mungachite ndi chinthu cha “tiyi ndi mint” ndikuzindikira maziko a tiyi omwe ali pansi pake, ndi kuyesa malinga ndi malamulo a gulu lake lenileni.

the teas described here are available from teamotea