niúbàng

Muzu wa burdock wokazinga ndi chimodzi mwa zodziwika bwino za “zotsekemera zopanda tiyi” pamsika waku China: mwaukadaulo uli pafupi ndi masamba okazinga kuposa tsamba la Camellia sinensis, ndipo m’gulu lathu umakhala mu gawo la FLOWERS AND DRY, pafupi ndi chrysanthemum, osati pakati pa magulu asanu ndi limodzi oyambira a tiyi.

Chifukwa chake si tiyi: funso la magulu

Dongosolo la ku China la magulu a tiyi limakhazikika pa magulu asanu ndi limodzi oyambira (wobiriwira, woyera, wachikasu, wulong, wofiira, wakuda) kuphatikiza gulu lomwe lili kunja kwa asanu ndi limodzi awa, 再加工茶 zàijiāgōng chá, “tiyi wokonzedwanso”. M’menemo ndi momwe amalowa tiyi onunkhira ndi maluwa 花茶 huāchá: a jasmine, a osmanthus, a rozi, 白兰, 珠兰, 玳玳, 柚子花. Mfundo yofunika kwambiri ya dongosolo ili: tiyi aliyense weniweni wa 花茶 amakhala ndi 茶坯 chápēi, maziko a tiyi, nthawi zambiri 烘青绿茶, tiyi wobiriwira wouma ndi ng’anjo (kulinso maziko ofiira, a wulong, oyera); duwa limangopereka fungo lokha, ndipo gulu la mankhwala limatsimikiziridwa ndi tsamba.

Muzu wa burdock ulibe maziko a tiyi konse. Chifukwa chake 牛蒡茶 niúbàng chá ndi “tiyi” kokha m’lingaliro la tsiku ndi tsiku, monga 菊花茶: mu tebulo lathu la mitundu ya 花茶 chrysanthemum imalembedwa ngati nkhani yapakati ndi mawu akuti “菊花 yemwe si tsamba la tiyi”. Kusiyana pakati pa malo awiri apakatiwa ndi kofunika: chrysanthemum amalowa m’masakanizo ndi tiyi (菊普 jú pǔ ndi kusakaniza ndi shu-puer), pomwe muzu wa burdock nthawi zambiri umamwedwa ngati chotsekemera chodziyimira chokha. Mawu a m’makampani a zinthu zotere ndi 代用茶 dàiyòngchá, “tiyi wolowa m’malo”: zotsekemera zochokera ku zinthu za zomera zomwe si tsamba la chomera cha tiyi. Muyezo wa dziko wa magulu a tiyi 《茶叶分类》 suchiza zinthu zotere, ndipo izi si kukangana koma chitsogozo chothandiza: 牛蒡茶 alibe magulu a mitundu ya tiyi, alibe magawo a 芽/叶, alibe lingaliro la 窨次 yìncì (chiwerengero cha kuzungulira konunkhira), ndipo zofunikira zake zimapangidwa ngati za chakudya chouma cha zomera.

Chomera ndi zinthu zake

牛蒡 ndi burdock wamkulu, Arctium lappa, chomera cha zaka ziwiri cha banja la Asteraceae (Compositae). Muzu wa chaka choyamba ndiwo umagwiritsidwa ntchito: wautali, nthawi zambiri mpaka mita imodzi, ndi khungu laling’ono la bulauni ndi mkati mwake mowala, monga kirimu woyera.

Ndikofunika kusasokoneza mitundu iwiri ya zinthu zomwe m’mwambo wa ku China zimatchulidwa pafupifupi mofanana:

• 牛蒡根 niúbànggēn ndi muzu, chakudya, masamba ndi maziko a 牛蒡茶;
• 牛蒡子 niúbàngzǐ (komanso 恶实 èshí) ndi zipatso zouma za njere, zinthu za mankhwala achikale.

Gawo lathu limagwira ntchito ndi choyamba chokha: muzu ngati zinthu za chotsekemera chouma. Zinthu za chachiwiri sizili gawo la buku la tiyi, ndipo sitikamba za izo pano.

Kuthekera kwa kukoma kwa muzu kumatsimikiziridwa ndi mankhwala ake: carbohydrate yayikulu yosungiramo mu burdock ndi inulin, polima ya fructose, yomwe ikatenthedwa ndi kukazinga imawonongeka pang’ono ndikupereka maziko okoma ngati caramel. Mtundu wakuda wa mabala ndi kukomera pang’ono kumachokera ku polyphenols, makamaka zotuluka za chlorogenic acid: muzu wochekedwa umada pamlengalire m’mphindi zochepa, chifukwa chake pali njira zaukadaulo zoletsa makutidwe ndi mpweya.

Malo ndi madera olimako

Burdock amafuna nthaka yakuya, yopepuka, yotulutsa madzi bwino: pa nthaka yolemera kapena yamiyala muzu umakhala ndi nthambi, umakhala wa matabwa ndipo umataya maonekedwe abwino. Chifukwa chake minda yamakampani ku China imapezeka m’madera a nthaka yamchenga ya mitsinje ndi ya supu. Madera awiri akulu ndi kumwera kwa Shandong ndi kumpoto kwa Jiangsu, omwe m’mbiri amayang’ana kwambiri kutumiza kunja muzu watsopano ku Japan ndi Korea; kukonza kukhala chotsekemera chouma ndi chokazinga kunakula ngati njira yachiwiri, yogwiritsa ntchito muzu wosakhala woyenera. Mwambo wina unapangidwa ku Taiwan, m’madera amchenga a m’mphepete mwa nyanja ku Tainan, kumene muzu wouma ndi wokazinga unakhala chinthu chodziwika cha malo.

Mitundu ya mbewu imachokera ku ulimi wa masamba waku Japan: mu kupanga kwa ku China mitundu yaku Japan ndiyo yambiri, ndipo pakati pawo nthawi zambiri amatchula 柳川理想 (Liǔchuān lǐxiǎng, Chijapani “Yanagawa riso”) ndi mitundu yoyambirira ngati 渡边早生. Pa chotsekemera, zofunika si mayina a mitundu koma zotsatira zaulimi: muzu wautali wosalala wopanda nthambi, kapangidwe kolimba kopanda ulusi, kusowa kwa mabowo pakati.

Nyengo imatsimikizira khalidwe mofanana ndi nthaka. Muzu wokololedwa pamene chomera chayamba chaka chachiwiri ndikuyamba kupanga maluwa, umakhala ndi ulusi, ndipo mkati umasanduka minyewa yofewa ngati thonje, zomwe zimawonekera m’magawo ouma nthawi yomweyo.

Kukonza: kuchokera ku muzu kupita ku kagawo kouma

Njira yaukadaulo ya 牛蒡茶 ndi yaifupi, koma sitepe iliyonse imawonekera mu kapu.

1. Kusamba ndi kukonzekera. Muzu umatsukidwa kuchotsa mchenga; khungu limachotsedwa mopyapyala kapena kusiyidwa, mtundu “wosachotsedwa” umapereka kukoma kokwera kwa nthaka ndi mchere komanso chotsekemera chakuda kwambiri.
2. Kucheka. Mitundu iwiri yamsika: 片, mabwalo opingasa a makulidwe a 2–3 mm, ndi 丝, tinthu tating’ono. Mabwalo amatulutsa chotsekemera pang’onopang’ono ndipo amapirira kuthira kangapo; tinthu timatulutsa kukoma mwachangu komanso molimba.
3. Kukhazikika. Kuti mabala asade, amagwiritsa ntchito kutentha kwaufupi ndi kuthira madzi otentha kapena kutentha ndi nthunzi. Izi ndizofanana ndi 杀青 shāqīng mu tiyi wobiriwira: kuletsa ma enzymes a makutidwe ndi mpweya. Sitepe yosiidwa kapena yotalikitsidwa ndi chifukwa chachikulu cha chotsekemera chosawoneka bwino, cha “dzimbiri”.
4. Kuumitsa. Padzuwa kapena m’ng’anjo, mpaka chinyezi chotsika chokhazikika. Pa sitepe iyi mankhwala ndi otuwa, ndi fungo la masamba atsopano ndi ufa.
5. Kukazinga (焙/炒). Ichi ndichomwe chimapanga muzu kukhala “tiyi”: kutentha kouma kumasandutsa shuga ndi ma amino acid kukhala fungo la caramel ndi mtedza la Maillard reaction. Kukazinga kofooka kumasiya kagawo kowala ndi chotsekemera chokoma chaudzu, kukazinga kwamphamvu kumapereka kudula kwakuda kwambiri, fungo la shuga wopsereza, kukoma kwa khofi ndi chicory komanso kukoma kowawa kouma koonekeratu.

Palibe sitepe iliyonse ya 牛蒡茶 yomwe imagwiritsa ntchito tsamba la tiyi, chifukwa chake mankhwalawa alibe kufanana ndi 窨制 yìnzhì (kununkhira ndi duwa) kapena mwayi wodzinenera ngati 花茶.

Kukoma ndi kuthira

Fungo louma: muzu wophikidwa, mbatata yokoma, sesame yokazinga, pang’ono cocoa ndi chicory. Chotsekemera kuchokera ku golide wowala mpaka amber wakuda, thupi lolimba, lamafuta chifukwa cha ma polysaccharides osungunuka. Kukoma kumayamba kokoma, ndi pakati pa nthaka ndi matabwa, ndi kukoma kowawa kouma kwaufupi kumapeto; kumva pambuyo pake kumakhala kwautali, “kophikidwa”.

Njira yogwirira ntchito: 5–8 g mabwalo pa 350–400 ml madzi, madzi otentha kwambiri (100 °C), kuthira koyamba kwa mphindi 5–8. Mosiyana ndi tiyi, burdock saopa kuthira nthawi yayitali, samapereka kukoma kolimba konyansa, koma amangokhala wolimba. Amapirira kuthira 2–3, koma amawonekera bwino kwambiri akaphikidwa: mphindi 10–15 zophika pang’onopang’ono mu kapu yagalasi kapena ya ceramic zimapereka mbiri yozungulira kwambiri, yokoma. Chotsekemera chozizira (kuthira madzi a kutentha kwa chipinda kwa maola angapo mufiriji) chimakhala choyera komanso chokoma, ndi kukoma kowawa kochepa. Othandizana nawo nthawi zambiri m’masakanizo ndi chrysanthemum, ginger wouma, balere wokazinga; ndi tiyi weniweni burdock amasakanizidwa kawirikawiri, chifukwa amaphimba tsamba.

Mbiri ndi chikhalidwe

Mbiri ya chakudya ya burdock ku East Asia imagwirizana kwambiri ndi Japan, kumene muzu (ごぼう, gobō) unakhala masamba atsiku ndi tsiku; minda ya ku China ya Shandong ndi Jiangsu inakula kwambiri ngati yotumiza kunja kumsika umenewu. Ku China komweko muzu unakhala nthawi yayitali mumthunzi wa njere 牛蒡子, zodziwika kuchokera m’mabuku akale a mankhwala, ndipo posachedwapa unalowa m’magwiritsidwe ngati chotsekemera chouma, mu funde lalikulu la kutchuka kwa 代用茶, lomwe limaphatikizapo zotsekemera za chrysanthemum, tirigu wokazinga, ndi masakanizo a maluwa. Mtundu wa ku Taiwan, nthawi zambiri ngati mabwalo oyera owonda, unakhazikitsa mtundu wa mphatso ndi mawu 牛蒡茶.

Momwe mungasiyanitsire: kalozera wothandiza

• Kudula. Kagawo kabwino kamawonetsa kapangidwe kowonekera ka mizere ndi mphete yaying’ono yakuda pansi pa khungu. Pakati pofewa ngati thonje kapena bowo, ndiye kuti ndi muzu wokhwima kwambiri, wa matabwa.
• Kukhuthala. 2–3 mm mofanana; kudula kosiyanasiyana kumatanthauza kukazinga kosafanana, ndipo motero kukoma kosaphika ndi kopsya mu kapu imodzi.
• Mtundu. Wofanana kuchokera ku beige mpaka chestnut. Mizere yotuwa-yobiriwira, pamwamba poyera ngati ufa, m’mphepete wakuda wa malasha, ndizolakwika: chimera kapena kupsya kwambiri.
• Fungo. Wophikidwa-mtedza, wokoma. Kununkha kwa chinyezi, kwa chipinda chapansi, kwa mafuta owonongeka, chotsani nthawi yomweyo.
• Chotsekemera. Choyera, chowonekera bwino. Kusawoneka bwino ndi mtundu wa “dzimbiri” kumasonyeza kusakhazikika koyenera kwa mabala kusanadumire kapena mchenga wosatsukidwa pachomera.
• Mawu. Ngati paketiyo ikuti 牛蒡花茶 kapena mankhwala akuperekedwa ngati 花茶, ndi malonda: popanda 茶坯 gulu la 花茶 siligwira ntchito. Mawu oyenera ndi 代用茶.
• Kusunga. M’malo ouma, otsekedwa bwino, opanda kuwala. Muzu wokazinga umakonda kuyamwa chinyezi: uka nyowa, umataya fungo la caramel m’masabata ochepa ndipo umakhala ndi chimera mosavuta. Kusungitsa kwautali sikuwonjezera chilichonse, ndi mankhwala a chaka chatsopano.

Mwachidule: 牛蒡 ndi chotsekemera chouma chodziwika bwino ndi kukoma kwa muzu wophikidwa, chomwe chiyenera kuonedwa malinga ndi ulimi, kudula ndi kukazinga, koma osati kufananizidwa ndi miyeso ya magulu a tiyi. Mu gawo lathu amakhala pashelefu yapakati yomweyo ndi chrysanthemum: amamwedwa kuchokera mu ketulo, koma si tiyi.

the teas described here are available from teamotea