---
title: "Chángshān yínháo"
url: https://thetea.app/ny/article/changshan-yinhao
lang: ny
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Chángshān yínháo (常山银毫)

**Changshan Yinhao** (*Chángshān yínháo*, 常山银毫) ndi tiyi wobiriwira wa m’boma la Changshan (常山县) m’chigawo cha Quzhou kumadzulo kwa chigawo cha Zhejiang. “Yinhao” amatanthauza “ubweya wa siliva”: dzinali limafotokoza maonekedwe, osati gulu. Gulu limatchulidwa m’mafotokozedwe okhawo atsatanetsane omwe tapeza, omwe ndi zomwe zidasindikizidwanso pa portal ya “Zhongguo Wang” (2017): “常山银毫，属绿茶” — “Changshan Yinhao ndi wa gulu la tiyi wobiriwira.” Pomwepo palinso ukadaulo wamakina wokhala ndi manambala: kukhazikika kwa ng’oma pa 130–140 °C, kuwongola m’mphika, kukonza mawonekedwe pamanja kwa mitundu yapakati ndi yapamwamba, kuyanika kawiri. Tiyi womalizidwa ndi wochepa, wolimba, wozungulira ndi wowongoka, wobiriwira ngati emerald, wokhala ndi ubweya wooneka bwino. Kuyambira 2013 dzinali limatetezedwa ndi chizindikiro cha geographical certification; mwiniwake ndi bungwe la tiyi wodziwika la “Changshan yinhao”.

**1. Gulu ndi Chiyambi:**

* **Mtundu:** Tiyi wobiriwira (绿茶, *lǜchá*). Umu ndi momwe mafotokozedwe a 2017 amatchulira, ndipo ukadaulo wake ndi wobiriwira: kukhazikika, kuwongola, kuyanika, popanda kupsya pang’onopang’ono komanso popanda okosijeni. Sindinaone chikalata cha chizindikiro chokhala ndi gulu.
* **Gulu:** Tiyi wodziwika wa chigawo cha Quzhou; chizindikiro cha geographical certification (2013).
* **Chiyambi:** China, chigawo cha Zhejiang (浙江, *Zhèjiāng*), chigawo cha Quzhou (衢州, *Qúzhōu*), boma la Changshan (常山, *Chángshān*).
* **Dera:** Dongosolo lachigawo la zizindikiro limatchula boma la Changshan ngati malo okhala mwiniwake; sindinaone malire azamalamulo a dera.
* **Malo ogwirira ntchito:** Boma la Changshan ndi pafupifupi 28.9° kumpoto ndi 118.5° kum’mawa.

**2. Mbiri ndi Tanthauzo la Chikhalidwe:**

* **Mbiri:** Tsiku lopangidwa kwa tiyi silikupezeka m’mabuku omwe tapeza. Mafotokozedwe a 2017 amatchula mphotho:
    * **Mpikisano wa Quzhou.** Pampikisano wamzinda wa tiyi wodziwika, malo apamwamba ndi udindo wa “tiyi wodziwika bwino kwambiri wa mzinda”; chaka sichinafotokozedwe.
    * **1991.** Komiti yokonzekera chikondwerero chapadziko lonse cha chikhalidwe cha tiyi ku Hangzhou, chomwe chidakonzedwa ndi State Tourism Administration ndi boma la Zhejiang, idapatsa tiyi chikho ndi dipuloma ya “watsopano pakati pa tiyi wodziwika” (名茶新秀).
    * **Chigawo.** Pambuyo pa mipikisano ingapo yachigawo, dipuloma ya tiyi wodziwika wabwino.
    * **1992.** Mendulo yamkuwa pa chiwonetsero choyamba chaulimi cha China.
    * **1995.** Mendulo yagolide pa chiwonetsero chachiwiri chaulimi cha China.
    * **1998.** Mendulo yagolide pa chiwonetsero choyamba chachigawo cha Zhejiang cha zinthu zaulimi zodziwika, zapadera, zabwino ndi zatsopano.
    * **2010–2013 — chizindikiro.** Pempho lidaperekedwa pa 23 December 2010, kulembetsa pa 14 August 2013.
* **Dzina:** “Changshan” (常山) ndi dzina la boma; “yinhao” (银毫) ndi “ubweya wa siliva,” kutengera ubweya woyera pa tsamba lobiriwira la emerald.
* **Tanthauzo la chikhalidwe:** Mafotokozedwe a 2017 amati tiyi amagulitsidwa ku Hong Kong, Taiwan, Beijing, Tianjin, Jinan, Taiyuan, Shanghai, Hangzhou, Ningbo ndi mizinda ina yayikulu. Kwa boma ili ndi tiyi wodziwika ndi dzina lake: chizindikiro chimasungidwa ndi bungwe lomwe latchedwa dzina la tiyi yemweyo.

**3. Kufotokozera kwa Zomera ndi Zopangira:**

* **Mitundu / Cultivar:** Palibe deta m’mabuku omwe tapeza.
* **Kututa:** Palibe nthawi m’mabuku omwe tapeza.
* **Muyezo wa kututa:** Mphukira imodzi ndi tsamba limodzi lomwe langotuluka kumene (一芽一叶初展). Mphukira ndi tsamba ziyenera kukhala zathunthu, mphukira zowonongeka ndi tizilombo sizitutidwa.
* **Zofunika pa zopangira:** Zopangira ndi makamaka mphukira imodzi ndi tsamba limodzi; mafotokozedwe amatsindika kuti maonekedwe a tiyi amaperekedwa ndi kusamala kwa kututa ndi kukonza.

**4. Terroir ndi Zochitika za Kulima:**

* **Dera:** Kumadzulo kwa chigawo cha Zhejiang, chigawo cha Quzhou.
* **Mikhalidwe:** Mafotokozedwe a 2017 amangonena kuti tiyi amamera m’dera lamapiri lalitali, kumene “mitambo imakwera ndipo mbandakucha zimawala” (云蒸霞蔚).
* **Kutalika, nyengo ndi dothi:** Palibe manambala m’mabuku omwe tapeza.

**5. Ukadaulo Wopanga:**

Mafotokozedwe a 2017 amapereka ukadaulo wamakina motsatira magawo, ndi mitundu ya makina, kutentha ndi nthawi; pansipa zafotokozedwa pafupi ndi malemba.

1.  **Kututa ndi kuyala (摊放, *tānfàng*):** Tsamba latsopano limayalidwa mwamsanga pamasamba a nsungwi kapena pansi pa simenti yoyera, wosanjikiza wa 2 cm, kwa maola 4–6; tsamba lonyowa ndi mvula limasungidwa nthawi yayitali. Pafupifupi maola awiri aliwonse tsamba limatembenuzidwa. Limakhala lokonzeka pamene lafewa, ladetsedwa ndipo lataya fungo la udzu.
2.  **Kukhazikika (杀青, *shāqīng*):** Makina a ng’oma 6CST30. Tsamba limaperekedwa pamene mkati mwa ng’oma muli 130–140 °C ndipo polowera kumakhala kotentha kwa dzanja, mosalala ndi mosalekeza, 35 kg pa ola. Kukhazikika kumatenga pafupifupi mphindi imodzi. Kukonzekera ndi fungo loyera, tsinde limapindika ndipo silimasweka, palibe tsinde kapena masamba ofiira, tsamba limamatira pang’ono ku dzanja. Tsamba lotuluka limazizidwa mwamsanga kuti lisunge mtundu wa emerald.
3.  **Kuwongola (理条, *lǐtiáo*):** Makina ochitira ntchito zambiri a tiyi wodziwika 6CMD40/7 opanda cholembera chopanikizira kapena makina osiyana owongola; 90–100 °C, choyamba pamwamba, kenako pansi; 1.2–1.5 kg ya tsamba, mphindi 6–10. Tsamba limachotsedwa pamene lakhala lolimba, lowongoka ndipo limabaya m’chikhatho.
4.  **Kukonza mawonekedwe ndi “kukweza ubweya” (整形提毫, *zhěngxíng tíháo*):** Kwa mitundu yotsika, magawo amasiyidwa ndipo amayanika nthawi yomweyo pambuyo powongola. Mitundu yapakati ndi yapamwamba imakonzedwa pamanja mu mphika wamagetsi 6CG65 pa 80 °C, 0.15–0.20 kg pa nthawi. Zala zinayi zimatsekedwa pakona yakumanja kwa chala chachikulu, tiyi amatengedwa m’chikhatho ndikutembenuzidwa mosalekeza, kuti kupanikizika kugawidwe mofanana. Gawoli limatha pamene mizere yakhala yowongoka ndipo ubweya woyera watulukira.
5.  **Kuyanika (烘干, *hōnggān*):** Makina ang’onoang’ono oyanikira, kawiri. Koyamba pa 90–100 °C, ndikutembenuka mphindi 5–6 zilizonse, mpaka kutentha kwa magawo asanu ndi atatu mwa khumi, kenako ola limodzi lozizira. Kachiwiri pa 80–90 °C, ndikutembenuka mphindi 5 zilizonse, mpaka tsamba litapukutidwa ndi zala kukhala ufa.

Mafotokozedwe amatcha ukadaulo umenewu wamakina; ngati tiyi alinso ndi ukadaulo wosiyana wamanja, sizinanenedwe m’mabuku omwe tapeza.

**6. Makhalidwe a Kumva:**

Mafotokozedwe a 2017:

* **Maonekedwe a tsamba louma:** Wochepa, wolimba, wozungulira ndi wowongoka, wobiriwira ngati emerald, wokhala ndi ubweya wooneka bwino (细紧圆直，翠绿显毫).
* **Fungo la tsamba louma:** Palibe kufotokozera kwapadera.
* **Fungo la madzi:** Lokhazikika ndi lokhalitsa (香气馥郁持久).
* **Kukoma:** Kwatsopano, kofewa ndi kotsitsimula (滋味鲜醇爽口); mundime ina ya malemba omwewo, kwatsopano ndi kofewa, ndikutsekemera (鲜醇带甘).
* **Mtundu wa madzi:** Wobiriwira pang’ono ndi wowala (汤色嫩绿明亮).
* **Tsamba lotsalira:** Tsamba lochepa ndi lofewa limatseguka ngati maluwa (叶底细嫩成朵); mundime ina, lathunthu, ngati maluwa (完整成朵).

**7. Zomwe Zili mu Mankhwala:**

Palibe deta ya physicochemical m’mabuku omwe tapeza. Mafotokozedwe a 2017 amangotchula magulu a zinthu zomwe zimapezeka mu tiyi aliyense: madzi, polyphenols, mapuloteni, ma amino acid, ma enzyme, alkaloids, shuga, mavitamini. Sizipereka manambala.

**8. Ubwino:**

Palibe deta yotsimikizika yokhudza zotsatira za tiyi uyu. Mafotokozedwe a 2017 amati tiyi amathandiza motsutsana ndi matenda ambiri; zonenazi zilibe kutsimikizira, ndipo sindikuzibwereza.

**9. Kuthira:**

Mchitidwe wa gulu la tiyi wobiriwira.

* **Kutentha kwa madzi:** 80–85 °C.
* **Kuchuluka kwa tiyi:** 3 g pa 150 ml.
* **Zida:** Galasi loyera, pomwe mutha kuona momwe mizere yowongoka imatsegukira ngati maluwa, kapena gaiwan yoyera.
* **Ndondomeko:**
    1. Tenthetsa zida.
    2. Ikani tiyi ndikutsanulira madzi m’mbali.
    3. Madzi oyamba pakadutsa masekondi 40–60.
    4. Imwani, kusiya gawo la madzi.
    5. Onjezerani madzi.
    6. Kubwereza kawiri kapena katatu.

**10. Kusunga:**

Mchitidwe wa gulu. M’zotengera zotsekedwa bwino, mufiriji pa 0–5 °C, popanda kuwala, chinyezi ndi fungo. Ndi bwino kumwa mkati mwa chaka.

**11. Mtengo ndi Zachinyengo:**

Palibe deta yamitengo m’mabuku omwe tapeza. Mwa ukadaulo zikuwoneka kuti mitundu imasiyana: yapamwamba imakonzedwa pamanja ndi “kukweza ubweya,” yotsika imayanikidwa nthawi yomweyo pambuyo powongola.

* **Momwe mungapewere zachinyengo:**
    * Fufuzani chizindikiro cha geographical certification “常山银毫” No. 8981415. Malinga ndi dongosolo lachigawo la 2019, makampani awiri okha ndi omwe amaloledwa kugwiritsa ntchito; ngati chizindikirocho chikugwirabe ntchito, sizinatsimikizidwe.
    * Onetsetsani kuti wopanga akuchokera ku boma la Changshan.
    * Tsamba ndi lochepa, lolimba, lowongoka, lobiriwira la emerald, lokhala ndi ubweya woyera; madzi ndi obiriwira pang’ono ndi owala.
    * Ubweya woyera, malinga ndi mafotokozedwe, umatulutsidwa ndi kukonza pamanja, komwe kumachitika kokha kwa mitundu yapakati ndi yapamwamba.

**12. Zochititsa Chidwi:**

* Mwini chizindikiro ndi Changshan County Changshan Yinhao Famous Tea Association (常山县常山银毫名茶协会): bungwe limatchedwa dzina la tiyi mmodzi.
* Patsamba lomwelo la 2017, dzinalo limalembedwa mosiyana kangapo, “常山银豪,” ndi mtundu wina wa “hao.”
* Kuyambira kupempha mpaka kulembetsa chizindikiro kunatenga pafupifupi zaka zitatu.

**13. Kuyerekeza ndi tiyi wina wa chigawo cha Quzhou:**

* **Kaihua Long Ding ([开化龙顶](https://thetea.app/ny/article/kaihua-long-ding)):** Tiyi wobiriwira wa boma loyandikana la Kaihua m’chigawo chomwecho, nawonso ndi mphukira zowongoka zowonda ndi ubweya woyera.
* **Jiangshan Lü Mudan ([江山绿牡丹](https://thetea.app/ny/article/jiangshan-lu-mu-dan)):** Tiyi wobiriwira wa mzinda wa Jiangshan m’chigawo chomwecho, wopindika ngati “maluwa.”
* **Tonglu Xueshui Yunlü Cha ([桐庐雪水云绿茶](https://thetea.app/ny/article/tonglu-xueshui-yunlu-cha)):** Tiyi wa singano wochokera ku mphukira zokha za boma la Tonglu m’chigawo cha Hangzhou; Changshan Yinhao amapangidwa ndi mphukira ndi tsamba.

**Pomaliza:**

Changshan Yinhao ndi tiyi wobiriwira wa kumadzulo kwa Zhejiang wokhala ndi “ubweya wa siliva” m’dzina lake: mizere yowonda, yolimba, yowongoka yobiriwira ngati emerald yokhala ndi ubweya woyera, madzi obiriwira pang’ono owala, kukoma kwatsopano kofewa. Ukadaulo wake umafotokozedwa mwatsatanetsatane modabwitsa, kuyambira makulidwe a wosanjikiza pakuyala mpaka njira ya chikhatho pakukonza pamanja, ndipo mphotho zimayambira 1991. Tsiku lopangidwa, mitundu ya zitsamba ndi kutalika kwa minda sizikupezeka m’mabuku omwe tapeza.