---
title: "Nánshān báimáo chá"
url: https://thetea.app/ny/article/nanshan-baimao-cha
lang: ny
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Nánshān báimáo chá (南山白毛茶)

**Nanshan Baimao Cha** (*Nánshān báimáo chá*, 南山白毛茶) ndi tiyi wobiriwira wa phiri la Nanshan m’tauni ya Hengzhou (横州市, kale ndi chigawo cha Hengxian, 横县) mumzinda wa Nanning, m’chigawo cha Guangxi Zhuang Autonomous Region. Dzinali limatanthauza “tiyi waubweya woyera wa Nanshan” ndipo limanena za ubweya womwe uli pa masamba a chomera cha kumaloko, osati gulu la tiyi woyera: ukadaulo womwe uli m’chikalata choteteza ndi wa tiyi wobiriwira. Kuyambira 2009, mankhwalawa ndi a geographical indication (chizindikiro cha chiyambi) m’chigawo chonse cha Hengxian.

**1. Gulu ndi Chiyambi:**

* **Mtundu:** Tiyi wobiriwira (绿茶, *lǜchá*). Gululi lachokera ku ukadaulo womwe uli m’chikalata choteteza: kuyala, kuletsa kutentha, kupotoza, kuumitsa — popanda kufowoketsa kwa tiyi woyera, kuwira kwa tiyi wachikasu, kapena oxidation. Mawu oti “tiyi wobiriwira” alibe m’chikalatacho; mafotokozedwe ofotokozera amati tiyiyu ndi wobiriwira.
* **Gulu:** Tiyi wodziwika wa Guangxi; mankhwala a geographical indication (2009).
* **Chiyambi:** China, Guangxi Zhuang Autonomous Region (广西, *Guǎngxī*), mzinda wa Nanning (南宁, *Nánníng*), tauni ya Hengzhou (横州, *Héngzhōu*). Malo owonetsera minda, malinga ndi zomwe zalembedwa, ali m’mudzi wa Nayang (那阳镇).
* **Malo otetezedwa:** Malinga ndi chilengezo — dera lonse la chigawo cha Hengxian m’malire a nthawi ya chitetezo.
* **Malo a geographic coordinates:** Hengzhou — pafupifupi 22.7° N ndi 109.3° E.

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

* **Mbiri:**
    * **Nthano.** Malinga ndi nthano, mfumu ya Ming Emperor Jianwen (建文帝), kuthawa kuzunzidwa, anafika ku kachisi wa Yingtian-si (应天寺) pa phiri la Nanshan ndipo analima kumeneko mitengo isanu ndi iwiri ya tiyi waubweya woyera yomwe anabwera nayo. Kuchokera pamenepo pali dzina lachiwiri la tiyi — “圣种” (*shèngzhǒng*), “mbewu yopatulika”.
    * **1810.** Buku la geographical indications likuti m’chaka cha 15 cha Jiaqing (嘉庆) m’zaka za Qing, Nanshan Baimao Cha adalowetsedwa m’gulu la tiyi 24 wodziwika m’dziko.
    * **1915.** Momwemonso: pachiwonetsero cha kutsegulira kwa Panama Canal, tiyiyu adalandira mphotho ya siliva ya digiri yachiwiri. Buku lomwelo limatchulanso mendulo ya siliva ya “Panama Exhibition” ya 1822 (chaka chachiwiri cha Daoguang, 道光) — zaka zana limodzi tisanafike pa canal; pa izi pamakhazikika ulemerero wa tiyiyu ngati mmodzi mwa oyamba ku China kulandira mphotho pa ziwonetsero zapadziko lonse. Tsiku limeneli ndikuliona kukhala cholakwika cha gwero.
    * **1933.** Malinga ndi buku lomwelo, boma la chigawo cha Guangxi linapereka kwa tiyiyu bolodi lolembedwa “品胜武夷” — “khalidwe lake limaposa Wuyi”.
    * **2006.** Malinga ndi lipoti la ofesi ya patent ya Guangxi (2012), m’chigawochi kunakhazikitsidwa kampani ya tiyi ndipo chizindikiro “圣种” chinalembetsedwa, ndipo kuchokera ku zinthu za Nanshan Baimao anapanga tiyi wofiira “圣种红茶”; malo obzalidwa akuti anali 340 ha.
    * **2009.** General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) ndi chilengezo No. 68 cha 9 July 2009 inateteza Nanshan Baimao Cha ngati mankhwala a geographical indication.
    * **2016.** Malinga ndi zomwe zalembedwa, m’malo owonetsera a mudzi wa Nayang anakhazikitsa minda ya organic ya 1000 mu, ndipo 510 mu mwa iyo inalandira certification.
* **Dzina:** “Nanshan” (南山) — “Phiri la Kumwera”, malo a tiyi; “baimao” (白毛) — “ubweya woyera”; “cha” (茶) — tiyi.
* **Tanthauzo la chikhalidwe:** Mabuku amabwereza matamando akale: “Guangxi tongjian” (广西通鉴) amayerekezera tsamba laubweya ndi chipale chofewa ndi singano zasiliva, ndipo amalemba fungo la lotus ndi uchi, pamene “Yuexi zhiwu jiyao” (粤西植物纪要) amayika tiyiyu pamwamba pa longjing m’maonekedwe ndi kukoma. Kachisi wa nthano m’mafotokozedwe a kampani ya kumaloko amatchedwa Yingtian Shoufo-si (应天寿佛寺).

**3. Kafotokozedwe ka Zomera ndi Zopangira:**

* **Mtundu wa chomera:** Chikalata choteteza chimatchula mtundu waulimi ndi mawu amodzi — “白毛茶” (*báimáochá*), chomera cha kumaloko chaubweya woyera. Malinga ndi kufotokozera, ndi mtundu wa masamba apakati wokhala ndi masamba amphamvu ndi ubweya wochuluka (中叶种品种，芽壮毫密). Kufotokozera kwina kumati chiwerengerochi ndi mtengo wawung’ono (小[乔木](https://thetea.app/ny/article/qiaomuguanmu)) wa masamba apakati, wosiyanasiyana chifukwa cha kubzala ndi mbewu kwa nthawi yayitali, ndipo ubweya wake ndi wapakati, osati wochuluka; masamba amayamba kumera kumapeto kwa February — koyambirira kwa March.
* **Kubzala:** Malinga ndi chikalata — cuttings kapena mbande za mtundu woyera (扦插苗或实生苗).
* **Nthawi yotuta:** Malinga ndi chikalata — masika ndi autumn.
* **Muyezo wa kututa:** Malinga ndi chikalata, pa gulu lapamwamba kwambiri (特级) amatuta mphukira imodzi; pa gulu loyamba — osachepera 90 % “mphukira ndi tsamba” ndipo osapitirira 10 % “mphukira ndi masamba awiri”. Mafotokozedwe ofotokozera ndi ofewa: pa gulu lapamwamba — mphukira ndi tsamba lomwe langotuluka kumene kapena mphukira ndi tsamba.

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

* **Phiri la Nanshan:** Mafotokozedwe amayika minda pafupi ndi kachisi wa Nanshan-si ndi nsonga yayikulu ya phiri, pamtunda wa 800–1000 m, kutentha kwapakati pachaka pafupifupi 20 °C ndipo mvula yoposa 1500 mm pachaka; mvula ndi yochuluka, mitambo ndi chifunga zimachitika kawirikawiri.
* **Utali wa kulima:** Malinga ndi chikalata minda si yotsika kuposa 200 m, kututa — m’dera la 200–600 m; ndi 800–1000 m za mabuku zomwe sizigwirizana.
* **Nthaka:** Malinga ndi chikalata — yofewa, yokhala ndi miyala ndi mchenga wochuluka (含沙砾多), makulidwe osachepera 39 cm, ndi pH 4.0–6.5 ndipo organic matter osachepera 1.5 %; pamafunika kukhetsa madzi bwino ndi kuthirira.
* **Ulimi malinga ndi chikalata:** Kuchulukana kwa kubzala — 45–70 thous. zomera pa hekitala; kubzala masika kapena autumn; feteleza wa organic — osachepera 1500 kg pa mu, wa mineral — osapitirira 50 kg pa mu.

**5. Ukadaulo wa Kupanga:**

Chikalata choteteza chimapereka ndondomeko ya magawo ndi nambala imodzi yokha:

1.  **Kuyala masamba atsopano (摊青, *tānqīng*):** Osachepera maola atatu.
2.  **Kuletsa kutentha (杀青, *shāqīng*):** Kutentha kumayimitsa oxidation.
3.  **Kupotoza (揉捻, *róuniǎn*).**
4.  **Kuumitsa koyamba (毛火, *máohuǒ*) ndi kuumitsa komaliza (足火, *zúhuǒ*).**
5.  **Tiyi wosaphika (毛茶, *máochá*) ndi kukonza (精制, *jīngzhì*):** Kusankha ndi kumaliza tiyi wokonzedwa.

Njira yachikhalidwe ya manja mafotokozedwe amafotokoza motere: kuletsa kutentha mu mbiya, kuziziritsa ndi fan, kupotoza mopepuka ndi manja; kupotoza ndi kuletsa kutentha kumasinthana, kubwereza katatu, ndipo kuumitsa komaliza kumachitika pa moto wodekha mudengu pamwamba pa makala.

**6. Khalidwe la Kumva:**

Kufotokozera pansipa — zofunikira za chikalata choteteza.

* **Maonekedwe a masamba owuma:** Zopindika zothina, zopindika pang’ono ndi ubweya (紧结微卷，有毫); mtundu wobiriwira, wonyezimira (绿尚润).
* **Fungo la masamba owuma:** Palibe kufotokozera kwapadera m’chikalata.
* **Fungo la madzi a tiyi:** Loyera ndi lokhalitsa, ndi fungo la lotus (清香持久带有荷花香).
* **Kukoma:** Kothina, kotsekemera komanso kofewa, kokhazikika (浓厚甘醇尚爽).
* **Mtundu wa madzi:** Wobiriwira-wachikasu, wowala (绿黄尚明亮).
* **Masamba otayidwa:** Ofewa ndi ofanana, obiriwira owala (嫩匀、绿明).

Mafotokozedwe otchuka amati tsambalo ndi la siliva-loyera ndi lobiriwira (银白透绿), ndipo m’fungo amawonjezera ku lotus fungo la “dzira ndi mkaka” (蛋奶香); m’chikalata izi kulibe.

**7. Zomwe Zili M’thupi:**

Zochepa za physicochemical kuchokera ku chikalata choteteza:

| Chizindikiro | Chofunikira |
| :--- | :--- |
| Amino acids | osachepera 4.0 % |
| Tea polyphenols | osachepera 25.0 % |
| Caffeine | osachepera 3.5 % |
| Catechins onse | osachepera 14.0 % |

Komanso, chikalata chimalemba kuti pectin ndi yochuluka (果胶质含量高), popanda kutchula nambala. Izi ndi mfundo za tiyi pansi pa chizindikiro, osati kusanthula kwa gulu linalake.

**8. Phindu pa Thanzi:**

Palibe umboni wotsimikizika wa zotsatira za tiyiyu makamaka.

**9. Kupanga Tiyi:**

Njira yamtundu wa tiyi wobiriwira.

* **Kutentha kwa madzi:** 80–85 °C.
* **Kuchuluka kwa tiyi:** 3 g pa 150 ml.
* **Zida:** Kapu yagalasi, momwe tsamba laubweya limaonekera, kapena gaiwan yoyera.
* **Njira:**
    1. Tenthetsa chida.
    2. Ikani tiyi ndipo tsanulirani madzi m’mphepete.
    3. Kupanga koyamba — pakadutsa masekondi 40–60.
    4. Imwani, kusiya madzi pang’ono, ndipo wonjezerani.
    5. Kuonjezera madzi kawiri kapena katatu.

**10. Kusunga:**

Njira yamtundu. M’paketi yotsekedwa, mufiriji pa 0–5 °C, popanda kuwala, chinyezi ndi fungo. Ndi bwino kumwa mkati mwa chaka.

**11. Mitengo ndi Zonamizira:**

Palibe deta ya mitengo m’magwero omwe tapeza.

* **Momwe mungapewere zonamizira:**
    * Yang’anirani chizindikiro cha geographical indication: ufulu wa chizindikirochi umaperekedwa ndi bungwe la boma pambuyo pa kuyesa m’chigawo ndi m’deralo.
    * Onetsetsani kuti wopanga ndi wa ku Hengzhou.
    * Maonekedwe malinga ndi chikalata: zopindika zothina, zopindika pang’ono ndi ubweya, madzi obiriwira-wachikasu, fungo la lotus.
    * “白毛茶” m’dzina ndi liwu wamba: tiyi waubweya woyera amapezekanso m’malo ena.

**12. Zochititsa Chidwi:**

* Kuchokera ku zinthu zomwezo samapanga tiyi wobiriwira wokha: malinga ndi kufotokozera, zomera zosankhidwa kuchokera ku chiwerengero zimakwaniranso tiyi wofiira, ndi fungo la mpunga womata (糯米香). Kampani ya kumaloko, malinga ndi Department of Agriculture ya Guangxi, imapanga pansi pa chizindikiro “圣种” tiyi wofiira, “rock tea”, Liubao ([六堡茶](https://thetea.app/ny/article/liu-bao-cha)) ndi jasmine maojian. Chikalata choteteza chimafotokoza ukadaulo wa tiyi wobiriwira wokha.
* Lamulo lalikulu la kupanga ndi manja, malinga ndi buku, — kusachotsa ubweya woyera pa kutentha (保持不脱白毛).

**13. Kuyerekeza ndi tiyi ena aubweya woyera ndi a ku Guangxi:**

* **Hengxian Molihua Cha ([横县茉莉花茶](https://thetea.app/ny/article/hengxian-molihua-cha)):** Tiyi wa jasmine wa chigawo chomwecho; Nanshan Baimao Cha ndi tiyi wobiriwira wopanda kununkhira.
* **Renhua Baimao Cha ([仁化白毛茶](https://thetea.app/ny/article/renhua-baimao-cha)):** Chiwerengero cha Guangdong chaubweya woyera cha tiyi wofiira ndi wobiriwira.
* **Lechang Bai Mao Cha ([乐昌白毛茶](https://thetea.app/ny/article/lechang-bai-maocha)):** Tiyi wobiriwira wa Guangdong wochokera ku chomera chakumaloko chaubweya woyera.
* **Rucheng Bai Mao Cha ([汝城白毛茶](https://thetea.app/ny/article/rucheng-baimaocha)):** Tiyi wa Hunan wochokera ku chuma chakumaloko cha masamba akulu, amapangidwa m’magulu angapo.
* **Lingyun Bai Cha ([凌云白茶](https://thetea.app/ny/article/lingyun-baicha)):** Tiyi woyera wa Guangxi wochokera ku zinthu zaubweya woyera za chigawo cha Lingyun.

**Pomaliza:**

Nanshan Baimao Cha ndi tiyi wobiriwira wa Hengzhou, amene dzina lake limasavuta kumusocheretsa kukhala woyera. Chikalata cha 2009 chimamufotokoza mwatsatanetsatane: mphukira imodzi pa gulu lapamwamba, kututa pa 200–600 m, zopindika zaubweya, madzi obiriwira-wachikasu ndi fungo la lotus. Pozungulira — nthano ya “mbewu yopatulika” ndi mphotho, imodzi mwa izo ili ndi tsiku losatheka la 1822.