Nanjiang Daye Cha (Nánjiāng dàyè chá, 南江大叶茶) — “tii ya masamba akuluakulu ya Nanjiang”: nthawi yomweyo ndi mtundu wa chitsamba cha tii wa m’deralo komanso dzina lotetezedwa la tii wobiriwira wa m’boma la Nanjiang (南江县) m’chigawo cha Bazhong kumpoto chakum’mawa kwa Sichuan, m’malire ndi Shaanxi. Zofunikira pa chitetezo zimatsimikizira mitundu iwiri — yosalala ndi yonga singano: masamba obiriwira ofewa okhala ndi ubweya, madzi obiriwira ofewa owala, fungo labwino la mtedza wa chestnut lokhala ndi kamvekedwe ka ubweya, kukoma kodzaza ndi kotsitsimula. Dzinali limatetezedwa ndi chizindikiro cha satifiketi ndi chidziwitso chaulimi (zonse ziwiri — 2009), ndipo kuyambira 2025 — komanso ngati chinthu chokhala ndi chidziwitso cha geographical indication.
1. Gulu ndi Chiyambi
- Mtundu: Tii wobiriwira (绿茶, lǜchá). Zofunikira pa chitetezo zimatsimikizira njira yopanga popanda okosijeni. Kuchokera ku mtundu wamtengowu, malinga ndi buku laulimi, kumatulukanso tii wofiira wabwino, koma chinthu chotetezedwa ndi tii wobiriwira.
- Dzina: 南江 (Nánjiāng) — dzina la boma, 大叶 (dàyè) — “masamba akuluakulu”, 茶 (chá) — tii. Dzina la mtundu ndi dzina la chinthu ndi zofanana.
- Gulu: Tii wobiriwira wosalala ndi wonga singano; chinthu chokhala ndi chidziwitso cha geographical indication (2025).
- Chiyambi: China, chigawo cha Sichuan (四川, Sìchuān), mzinda wa Bazhong (巴中, Bāzhōng), boma la Nanjiang (南江, Nánjiāng).
- Malo otetezedwa: Matauni ndi midzi 48 ya boma ndi midzi yachilengedwe 171 (自然村), kuphatikizapo 汇滩乡, 流坝乡, 贵民乡, 杨坝镇, 光雾山镇, 南江镇, 长赤镇 ndi famu ya tii ya chigawo ya Yuandingzi (四川省元顶子茶场).
- Malo a geographical coordinates: 106°27′–107°10′ E ndi 31°50′–32°45′ N — malire a malo malinga ndi zofunikira pa chitetezo.
- Wopempha: Center for Development of Tea Industry ya boma (南江县茶叶产业发展中心).
2. Mbiri ndi Tanthauzo la Chikhalidwe
- Mbiri:
- Southern Song. Malinga ndi chidule cha chidziwitso, pali zolemba za msonkho wa tii wa boma komanso zamalonda a “tii kwa mchere” (以茶易盐). Tii, malinga ndi chidulecho, amkanyamulidwa kudzera msewu wakale wa Micang (米仓古道) kupita ku Shaanxi, Gansu ndi Qinghai.
- Ming. M’zaka za Zhengde tii anakhala msonkho kwa nyumba yachifumu. Malinga ndi chidule, nyumba yachifumu inapereka chipilala chagolide — kuchokera pamenepo “金碑茶”; buku la alendo limatcha tiiwu “金杯茶”.
- Qing. Pa nthawi ya Daoguang, malinga ndi buku la alendo, tii wa Nanjiang anali wodziwika kale. Amalonda, malinga ndi chidule, ankayesa malo ndi mwambi “一金碑、二落垭、早茶出于盐井坝” — “choyamba — Jinbei, chachiwiri — Luoya, ndipo tii woyamba — wochokera ku Yanjingba”.
- 1958–1965. Mtundu unapezeka koyamba m’munda wa Mudan (牡丹园) m’mudzi wa Jintai m’chigawo cha Liuba; mu 1959 unafufuzidwa ndi Sichuan Tea Institute, mu 1961 kunachitika kafukufuku wa malo oyambira. Mu February 1965, malinga ndi chidule, mtundu unalowa m’gulu la mitundu 21 yabwino kwambiri ya m’deralo mdziko.
- 1985. Mu April 1985, malinga ndi chidule, mtundu unavomerezedwa ngati umodzi mwa mitundu inayi yabwino ya m’deralo ya Sichuan. Buku la alendo limalemba kuti mzere wa Nanjiang No. 2 unavomerezedwa ngati mtundu wa mlingo wa dziko; chaka sichinatchulidwe.
- 2008–2009. Malinga ndi buku la 茶百科 ndi chidule, mu October 2008 boma linalandira dzina “中国富硒茶之乡” — “kwawo kwa tii waku China wolemera ndi selenium”; portal ya mbiri yakale ya Sichuan imatchula dzina lina ndi chaka china — “中国天然富硒茶之乡”, 2012. Mu 2009 dzinali linakhala chizindikiro cha satifiketi (No. 7051049; 茶百科 imatchula April, portal — June), ndipo 27 November — geographical indication yaulimi malinga ndi chilengezo cha Ministry of Agriculture No. 1297 (nambala mu chilengezo AGI2009-09-00199).
- 2025. State Intellectual Property Office ya China ndi chilengezo No. 646 (chasainidwa 23 September, chofalitsidwa 9 October) idavomereza zinthu 870 zokhala ndi geographical indication; Nanjiang Daye Cha — malo 515.
- Tanthauzo la chikhalidwe: Chidule cha chidziwitso chimatchula mawu a akatswiri a Sichuan: «历史悠久看蒙山，规模经营看峨嵋，品质优良在南江» — “za mbiri — ku Mengshan, za kukula — ku Emei, za khalidwe — ku Nanjiang”.
3. Kufotokozera kwa Zomera ndi Zopangira
- Mtundu / Cultivar: 南江大叶茶 — mtundu wokha wotchulidwa mu zofunikira pa chitetezo. Mafotokozedwe amasiyana. Buku lodziwika la 茶百科 limatcha mtunduwu wa mbewu (有性系), wachitsamba, wamasamba apakati, woyamba komanso wa diploid. Buku laulimi limawuyika m’gulu la masamba akuluakulu: chitsamba chokhala ndi korona wotambasuka, masamba oblong-elliptical, okhala ndi mitsempha 9–12 iwiri, yonyezimira. Kufotokozera kuti ndi kotani kuli kolondola, sikutheka kusankha kuchokera ku magwero opezeka.
- Zapadera: Malinga ndi chidule cha chidziwitso, masamba amayamba kutuluka kumapeto kwa February, kukolola kumayamba kumayambiriro kwa March, mphukira ndi zazikulu, zachikasu-zobiriwira, zokhala ndi ubweya wambiri. Malinga ndi buku laulimi, kukolola kumachitika pafupifupi masiku 10 m’mbuyo kuposa mitundu ya m’deralo, ndipo zokolola ndi zazikulu pafupifupi 30%.
- Zopangira: Malinga ndi zofunikira pa chitetezo: kwa tii wosalala — mphukira imodzi kapena “tsamba lokumbatira mphukira” (叶包芽); kwa wonga singano — “mphukira ndi tsamba” kapena “mphukira ndi masamba awiri” kumayambiriro kwa kutseguka.
- Kukolola: M’mawa, mochuluka, kusiya masamba pa chitsamba; tsamba limasanjidwa nthawi yomweyo malinga ndi kukhwima, kufanana ndi kutsitsimuka.
4. Terroir ndi Makhalidwe a Kulima
- Dera: Mphepete chakumpoto kwa Sichuan Basin; kumpoto boma limadutsana ndi Shaanxi.
- Kutalika kwa kulima: 800–1200 m — malinga ndi zofunikira pa chitetezo.
- Dothi: Loam (壤土) wosachepera 50 cm, wolemera ndi zakudya zamchere, pH 4.0–6.5. Buku la alendo limalemba za selenium “kuyambira 0.26 µg/g”, osatchula komwe kuyezedwa.
- Nyengo: Palibe deta yeniyeni m’magwero otsimikizika.
- Kubzala: Malinga ndi zofunikira pa chitetezo — 4800–5000 chitsamba pa mu mu kubzala mizere iwiri; chitsamba chimasungidwa kutalika 60–90 cm, kudulira kwakuya — pafupifupi kamodzi pa zaka zisanu.
5. Njira Yopangira
Ndondomeko malinga ndi zofunikira pa chitetezo:
- Kufalitsa (摊晾, tānliàng): M’malo olowera mpweya, mpaka fungo latsopano litatuluke.
- Kukhazikitsa (杀青, shāqīng): 160–180 °C; kugwedeza kumaphatikizidwa ndi kuphimba (抖闷结合) — kugwedeza kwambiri, kuphimba pang’ono — mpaka fungo la udzu litatha.
- Kuumba (做形, zuòxíng): Ndi manja kapena pa makina: tii wosalala — mpaka tsamba losalala, wonga singano — mpaka wowongoka, wolimba, wozungulira.
- Kuyanika koyamba (毛火, máohuǒ): Tii wosalala — 90–110 °C, wonga singano — 110–120 °C, mpaka “zisanu ndi zinayi mwa zigawo khumi zouma”.
- Kuzizira (摊晾).
- Kuyanika komaliza (足火, zúhuǒ): 70–90 °C, mpaka chinyezi pafupifupi 5%.
- Kusankha (拣剔, jiǎntī): Kuchotsa zidutswa ndi zosakaniza.
6. Makhalidwe a Organoleptic
Malinga ndi zofunikira pa chitetezo:
- Maonekedwe a tsamba louma: Lobiriwira lofewa, lokhala ndi ubweya (嫩绿有毫). Tii wosalala — wosalala ndi wofanana (扁平匀齐), wonga singano — wolimba, wochepa ndi wowongoka (紧细挺直).
- Fungo la tsamba louma: Palibe kufotokozera kosiyana m’magwero opezeka.
- Fungo la madzi: Fungo lamphamvu la mtedza wa chestnut lokhala ndi kamvekedwe ka ubweya (栗香浓郁带毫香).
- Kukoma: Kodzaza, kofewa, kotsitsimula (醇厚爽口).
- Mtundu wa madzi: Lobiriwira lofewa, lowala (嫩绿亮).
- Tsamba lotsalira (tsamba lophikidwa): Lachikasu-zobiriwira, lowala (黄绿明亮).
Portal ya Sichuan imafotokoza tii mosiyana — tsamba la emerald, fungo la orchid, madzi achikasu-zobiriwira; pano chimakhazikitsidwa ndi malemba a zofunikira.
7. Zopangidwa ndi Mankhwala
Malire a physicochemical malinga ndi zofunikira pa chitetezo:
| Chizindikiro | Mtengo |
|---|---|
| Tea polyphenols | 18.0–29.0% |
| Amino acid | 2.8–5.0% |
| Zinthu zosungunuka m’madzi | 45.0–50.0% |
| Selenium | 0.05–0.25 µg/g |
Buku laulimi limatchula pa mphukira za mtundu “mphukira ndi masamba awiri kapena atatu” pafupifupi 26.25% polyphenols, 3.5% caffeine ndi 46.07% zosungunuka; njira ndi kusankha sizinafotokozedwe.
8. Kupanga Tii
Njira yamtundu wa tii wobiriwira.
- Kutentha kwa madzi: 80–85 °C.
- Kuchuluka kwa tii: 3 g pa 150 ml.
- Zida: Kapu yagalasi kapena gaiwan yoyera.
- Ndondomeko:
- Tenthetsa zida.
- Ikani tii ndikutsanulira madzi m’mphepete.
- Kupanga koyamba — pakatha masekondi 40–60.
- Imwani, kusiya gawo la madzi.
- Onjezerani madzi.
- Kubwereza kuwirikiza kawiri kapena katatu.
9. Kusunga
Njira yamtundu. M’matumba otsekedwa, mufiriji pa 0–5 °C, popanda kuwala, chinyezi ndi fungo. Bwino kumwa mkati mwa chaka chimodzi.
10. Mtengo ndi Zonamizira
Palibe deta ya mitengo m’magwero opezeka.
- Momwe mungapewere zonamizira:
- Fufuzani chizindikiro chapadera cha geographical indication: ufulu wake umavomerezedwa ndi State Intellectual Property Office kudzera pempho kupyolera boma.
- Onetsetsani kuti tii apangidwa m’malo otetezedwa a boma la Nanjiang. Mtundu umakulanso m’boma loyandikana la Wangcang, choncho dzina la mtundu pa malongedwe silimatsimikizira chiyambi cha Nanjiang.
11. Zochititsa Chidwi
- Amalonda a tii ochokera ku Shaanxi ndi Gansu ku Nanjiang, malinga ndi chidule cha chidziwitso, ankatchedwa “毛葫芦” — dzina la nthawi ya Song ndi Ming.
- Malinga ndi chidule cha chidziwitso, mu 1991 tea research institute ku Meitan (Guizhou) inayerekeza minda ya zaka zisanu: mtundu wa Nanjiang unapereka masamba atsopano ochuluka ndi 45 percentage points kuposa 福鼎大白茶 wa zaka zomwezo.
12. Kuyerekeza ndi tii wobiriwira wina wa Sichuan
- Micangshan Cha (米仓山茶): Tii wobiriwira wosalala wa boma loyandikana la Wangcang, kumene mtundu wa Nanjiang umakulanso.
- Wanyuan Fuxicha (万源富硒茶): Tii wobiriwira wa selenium wakumpoto chakum’mawa kwa Sichuan, malo otsatira mu chilengezo No. 646.
- Mengding Gan Lu (蒙顶甘露): Tii wa phiri la Mengdingshan — “za mbiri — ku Mengshan”.
- Emei Zhuqing (峨眉竹叶青): Tii wosalala wa phiri la Emei — “za kukula — ku Emei”.
Pomaliza:
Nanjiang Daye Cha — nkhani yomwe dzina lotetezedwa la tii limafanana ndi dzina la chitsamba: mtundu wopezeka mu 1958 ndi kuvomerezedwa ngati wabwino mu 1965, unakhala maziko a tii wobiriwira wosalala ndi wonga singano wakumpoto chakum’mawa kwa Sichuan. Mu kapu — madzi obiriwira ofewa ndi fungo lamphamvu la mtedza wa chestnut lokhala ndi kamvekedwe ka ubweya.
Magwero
Chizindikiro cha malo
Mndandanda wonse — patsamba la Magwero