Zhèng'ān báichá · thetea.app

Zheng’an Baicha (Zhèng’ān báichá, 正安白茶) ndi tiyi wobiriwira wa m’chigawo cha Zheng’an (正安县) m’boma la Zunyi kumpoto kwa chigawo cha Guizhou, wopangidwa kuchokera ku mtundu wa masamba oyera 白叶一号 (báiyè yī hào). Dzinali limasocheretsa: “yoyera” pano si mtundu wa tiyi, koma mtundu wa masamba a m’masika. M’masika, mtundu uwu umatulutsa mphukira zoyera pafupifupi zoyera, zomwe zikasanduka zobiriwira nthawi ikatentha, ndipo amazipanga tiyi wobiriwira ndi kukhazikika — njira yofanana ndi ya mtundu wa Anji. Chikalata cha chizindikiro cha malo cha 2011 chimafotokoza zonse za Zheng’an mwatsatanetsatane: matauni khumi ndi asanu ndi anayi, mtundu, kutalika, nthawi yokolola, njira yopangira ndi ndondomeko zake, maonekedwe ndi kuchuluka kwa amino acid kosachepera 7 %.

1. Gulu ndi Chiyambi

Mtundu: Tiyi wobiriwira (绿茶, lǜchá), wopanda kufufutitsa. Gulu limatsimikiziridwa ndi njira yochokera ku chikalata cha chizindikiro cha malo: kugawa → kukhazikika (杀青) → kuyanika koyamba → kuyanika komaliza. “Woyera” m’dzinali ndi mtundu wa masamba a mtundu woyera, osati gulu loyera.
Gulu lapadera: Tiyi wobiriwira wochokera ku mtundu wa masamba oyera; chinthu chokhala ndi chizindikiro cha malo (2011) ndi chizindikiro cha malo.
Chiyambi: China, chigawo cha Guizhou (贵州, Guìzhōu), boma la Zunyi (遵义, Zūnyì), chigawo cha Zheng’an (正安县, Zhèng’ān Xiàn). Malo otetezedwa ndi matauni khumi ndi asanu ndi anayi: Fengyi (凤仪镇), Anchang (安场镇), Ruixi (瑞溪镇), Xinzhou (新州镇), Xiaoya (小雅镇), Miaotang (庙塘镇), Hexi (和溪镇), Tuping (土坪镇), Liudu (流渡镇), Gelin (格林镇), Zhongguan (中观镇), Lejian (乐俭乡), Xieba (谢坝乡), Shiping (市坪乡), Banzhu (班竹乡), Fuyan (桴焉乡), Bifeng (碧峰乡), Yangxing (杨兴乡) ndi Jianping (俭坪乡).
Zolumikizira za malo: Chigawo cha Zheng’an chili pafupifupi 28.6° kumpoto ndi 107.4° kum’mawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe

Mbiri:
- Mtundu wochokera ku Anji. 白叶一号 ndi mtundu womwewo wa Anji Baicha ku Zhejiang; mbiri yake yafotokozedwa m’nkhani ya tiyi wa Anji.
- Kufika ku Zheng’an. Zomwe zikufotokoza momwe ndi liti mtundu uwu unafikira ku Zheng’an sizinapezeke m’magwero opezeka.
- 2011. Pa 12 Meyi, General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) ndi chilengezo cha nambala 69 idateteza Zheng’an Baicha ngati chinthu chokhala ndi chizindikiro cha malo. Chilengezo chomwecho chimateteza quince ya komweko (正安野木瓜).
- Chizindikiro. Chizindikiro cha malo cha nambala 7620458 chinalembetsedwa padera; mwiniwake ndi bungwe la tiyi la chigawo cha Zheng’an (贵州省正安县茶业协会), katundu ndi “白茶；茶”.
Dzina:
- “Zheng’an” (正安) ndi dzina la chigawo.
- “Baicha” (白茶, báichá) ndi “tiyi woyera,” kutengera mtundu wa masamba a m’masika.
Tanthauzo la chikhalidwe: Zheng’an ndi chitsanzo cha momwe mtundu wa masamba oyera wa ku Zhejiang unakhalira chinthu chotetezedwa cha chigawo m’chigawo china. Dzina “baicha” pano limagwiritsidwa ntchito monga ku Anji: limafotokoza tsamba, osati gulu, ndipo wogula ayenera kudziwa izi pasadakhale.

3. Kufotokozera kwa Zomera ndi Zopangira

Mtundu / Cultivar: 白叶一号 — malinga ndi chikalata cha chizindikiro cha malo. Kuyera kwa tsamba kumadalira kutentha: m’masika, kukadali kozizira, tsamba laling’ono silipanga chlorophyll pafupifupi ndipo limaoneka loyera, koma likasanduka lobiriwira nthawi ikatentha. Choncho kukolola kumakhala kwaufupi: gawo loyera silikhala nthawi yayitali.
Kukolola: Malinga ndi chikalata — kuyambira kumayambiriro kwa Marichi mpaka kumayambiriro kwa Meyi.
Mulingo wa kukolola: Kuyambira mphukira yotseguka kumene ndi tsamba limodzi mpaka mphukira yokhala ndi masamba awiri (一芽一叶初展至一芽二叶).
Kulima: Malinga ndi chikalata — kufalitsa ndi cuttings; kubzala kuyambira pakati pa February mpaka kumayambiriro kwa Marichi kapena kuyambira kumapeto kwa October mpaka kumapeto kwa November; osapitirira zitsamba 45,000 pa hekitala; osachepera matani 30 a feteleza wachilengedwe wovunda pa hekitala pachaka.
Zofunikira pa zopangira: Kuchokera ku magawo khumi ndi asanu ndi anayi a malo; mtundu ndi 白叶一号.

4. Terroir ndi Makhalidwe a Kulima

Dera: Chigawo chamapiri kumpoto kwa Guizhou.
Kutalika kwa kulima: Malinga ndi chikalata — 500–1100 m.
Dothi: Dothi lofiira kapena lachikasu (红壤或黄壤), pH 5.0–6.5, makulidwe a dothi osachepera 50 cm, zinthu zachilengedwe zoposa 1.0 %.
Nyengo: Zambiri zenizeni sizinapezeke m’magwero opezeka.
Makhalidwe: Kwa mtundu wa masamba oyera, kutentha kwa m’masika ndikofunika kwambiri kuposa mwachizolowezi: kumadalira kuti tsamba likhale loyera bwanji komanso kuti kukolola kudzatenga nthawi yayitali bwanji.

5. Njira Yopangira

Njira malinga ndi chikalata cha chizindikiro cha malo: tsamba latsopano → kugawa → kukhazikika → kuyanika koyamba → kuyanika komaliza.

Tsamba latsopano (鲜叶 — xiānyè): Mphukira yokhala ndi masamba amodzi kapena awiri, yokololedwa kuyambira kumayambiriro kwa Marichi mpaka kumayambiriro kwa Meyi.
Kugawa (摊青 — tānqīng): Tsamba losanjikiza 5–10 cm, maola 6–8, kutembenuza mosamala kamodzi; tsamba limataya 10–15 % ya chinyezi.
Kukhazikika (杀青 — shāqīng): Kutentha kwa mbiya 200–250 °C; sitepe iyi imayimitsa ma enzymes ndikupangitsa tiyi kukhala wobiriwira.
Kuyanika koyamba (初烘 — chūhōng): Pafupifupi 130 °C, tsamba losanjikiza 0.5 cm.
Kuyanika komaliza (焙干 — bèigān): 80–100 °C; chinyezi cha tiyi womalizidwa — osapitirira 6.5 %.

Palibe kupotoza pamndandanda: pambuyo pa kukhazikika, tsamba limangoyanika kawiri.

6. Makhalidwe a Organoleptic

Malinga ndi chikalata; mtundu wapamwamba kwambiri (特级) walembedwa koyamba, m’mabulaketi ndi woyamba (一级):

Maonekedwe a tsamba louma: Masamba okhuthala owongoka (条索肥壮，挺直; kwa mtundu woyamba — 尚肥壮、挺直); mtundu woyera wofewa, “wa chipale chofewa” (色泽嫩白，雪亮; kwa woyamba — 嫩白).
Kununkhira kwa tsamba louma: Palibe kufotokozera kwapadera.
Kununkhira kwa madzi: Kwakukulu ndi kokwanira (高香、浓郁; kwa woyamba — 高香).
Kukoma: Kotsekemera, kofewa, kwatsopano (甘醇，清爽; kwa woyamba — 甘醇).
Mtundu wa madzi: Wobiriwira, wonyezimira (绿润; kwa woyamba — wobiriwira watsopano, 鲜绿).
Tsamba pansi (tsamba lopangidwa): Lofewa, lowala (柔软、明亮; kwa woyamba — 柔软、匀亮).

7. Mankhwala Omwe Ali Mkatimu

Chikalata chimapereka milingo iwiri ya physicochemical:

Amino acid: osachepera 7.0 %.
Zinthu zosungunuka m’madzi: osachepera 38 %.

Mlingo wokwera wa amino acid ndi chikhalidwe chachikulu cha mankhwala cha chinthu ichi malinga ndi chikalata. Zambiri za polyphenols ndi caffeine za tiyi wa Zheng’an sizinapezeke m’magwero opezeka.

8. Ubwino Wathanzi

Palibe umboni wotsimikizika wa zotsatira za tiyi amene uyu. Chikalata chimapereka amino acid okwera ngati chizindikiro cha khalidwe, osati ngati ubwino wathanzi, ndipo sindikutenga mfundo za ubwino kuchokera pa chiwerengerochi pano.

9. Kupanga Tiyi

Njira ya gulu la tiyi wobiriwira wochokera ku mtundu wa masamba oyera; palibe malangizo apadera mu chikalata.

Kutentha kwa madzi: 80–85 °C.
Kuchuluka kwa tiyi: 3 g pa 150 ml.
Zombo: Kapu yagalasi — tsamba limatseguka ndikuyimirira m’madzi, — kapena gaiwan yoyera.
Ndondomeko:
1. Tenthetsa zombo.
2. Ikani tiyi.
3. Thirani madzi pang’ono, lolani tsamba litseguke kwa masekondi 20–30.
4. Onjezani madzi; kupanga koyamba — mphindi 1–2.
5. Imwani, kusiya gawo la madzi.
6. Thirani madzi kawiri kapena katatu.

10. Kusunga

Njira ya gulu. Mu phukusi lotsekedwa bwino, mufiriji pa 0–5 °C, popanda kuwala, chinyezi ndi fungo. Tiyi wa nyengo, kusungitsa sikufunika: kuyera ndi kununkhira kumatha pakapita nthawi.

11. Mtengo ndi Zonamizira

Zambiri za mitengo sizinapezeke m’magwero opezeka.

Momwe mungapewere zonamizira:
- Yang’anani pa phukusi chizindikiro cha malo kapena chizindikiro cha “正安白茶”.
- Onetsetsani kuti wopanga amachokera ku amodzi mwa magawo khumi ndi asanu ndi anayi a malo.
- Kumbukirani kuti uyu ndi tiyi wobiriwira wokhala ndi kukhazikika. Tsamba lofufutidwa popanda kukhazikika, monga la tiyi woyera, ndi gulu lina osati chinthu chomwecho.
- Tsamba ndi lokhuthala, lowongoka, lowala, pafupifupi loyera; madzi ndi otsekemera ndi ofewa.

12. Zochititsa Chidwi

Mtundu ndi womwewo wa Anji Baicha, koma Zheng’an ali ndi chikalata chake: kutalika kwake, nthawi yake ndi milingo yake.
Chikalata chimafuna amino acid osachepera 7 %.
Kupotoza kulibe mu njira: pambuyo pa kukhazikika, tsamba limangoyanika kawiri.
Kuyera kwa tsamba ndi zotsatira za kutentha: chitsamba chomwecho m’chilimwe chimatulutsa tsamba lobiriwira wamba.
Chilengezo cha 2011 chinateteza nthawi yomweyo tiyi ndi quince ya komweko.

13. Kuyerekeza ndi Tiyi Wina

Anji Baicha (安吉白茶): Choyambirira — mtundu womwewo ndi njira yomweyo; Zheng’an ndi nthambi yake ya ku Guizhou yokhala ndi zofunikira zake.
Fuling Baicha (涪陵白茶): Tiyi wa ku Chongqing wokhala ndi mawu omwewo “baicha” m’dzina, operekedwa chifukwa cha tsamba laling’ono lowala; gulu lake silinakhazikitsidwe ndi chikalata.
Meitan Cuiya (湄潭翠芽): Tiyi wobiriwira wa m’boma lomwelo la Zunyi — wophwanyika ndipo si wochokera ku mtundu wa masamba oyera.

Pomaliza:

Zheng’an Baicha ndi tiyi wobiriwira wokhala ndi dzina “loyera,” ndipo chofunika kwambiri pa iye ndi kulondola kwa chikalata. Mmenemo muli zonse zofunika: mtundu 白叶一号, matauni khumi ndi asanu ndi anayi, kutalika 500–1100 m, kukolola kuyambira Marichi mpaka Meyi, kukhazikika popanda kupotoza, amino acid osachepera 7 %. Mu kapu ndi tsamba lokhuthala lowala, kununkhira kwakukulu kokwanira ndi kukoma kotsekemera kofewa — tiyi wa masamba oyera wa Anji, wokhazikika m’mapiri a kumpoto kwa Guizhou.

Magwero

Chizindikiro cha malo

Mndandanda wonse — patsamba la Magwero