Zǐyún chūnchá

Ziyun Chuncha (Zǐyún chūnchá, 紫云春茶) — «tiyi ya masika ya Ziyun», tiyi wobiriwira wa Ziyun Miao Buyi Autonomous County (紫云苗族布依族自治县) m’chigawo cha mzinda wa Anshun m’chigawo cha Guizhou. Kuyambira pa 4 Januware 2023 amatetezedwa ngati chinthu chokhala ndi chizindikiro cha malo malinga ndi chilengezo cha State Intellectual Property Office cha China (CNIPA) No. 512. Zofunikira za chitetezo zimalongosola mitundu iwiri — yosalala ndi yopota mozungulira — ndi kuthyolako koyambirira, kuyambira kumayambiriro kwa February mpaka kumapeto kwa April. Liwu loti «wamasika» mu dzina limanena za nyengo, osati za kalasi.

1. Gulu ndi Chiyambi

Mtundu: Tiyi wobiriwira (绿茶, lǜchá). Chikalata chachitetezo sichitchula kalasi ndi liwu, koma njira zake zonse ziwiri — kukhazikika pa 180–250 °C, kuumba ndi kuyanika popanda gawo la okosijeni — ndi luso la tiyi wobiriwira.
Gulu: Chinthu chokhala ndi chizindikiro cha malo (2023) m’mitundu iwiri: tiyi wosalala (扁形茶, biǎnxíng chá) ndi wopota mozungulira (卷曲形茶, juǎnqūxíng chá).
Chiyambi: China, chigawo cha Guizhou (贵州, Guìzhōu), mzinda wa Anshun (安顺, Ānshùn), Ziyun Miao Buyi Autonomous County; wopempha — boma la anthu la kaunti.
Malo otetezedwa: Magawo 11 a kaunti m’malire amakono: matauni a Bayang (坝羊镇), Bantang (板当镇), Maoying (猫营镇), Getuhe (格凸河镇), Houchang (猴场镇), Zongdi (宗地镇) ndi Daying (大营镇), maderawa a Songshan (松山街道) ndi Wufeng (五峰街道), midzi ya Baishiyan (白石岩乡) ndi Sidazhai (四大寨乡).
Malo ogwirira ntchito: Sizinaperekedwe muzofunikira zachitetezo.

2. Mbiri ndi Tanthauzo la Chikhalidwe

Mbiri: Palibe zolembedwa zakale zokhudzana ndi tiyi wa Ziyun zomwe zapezeka; mbiri ya mafakitale yamakono yokha ndiyo imadziwika.
- 2010. Malinga ndi atsogoleri a tawuni ya Bayang, tiyi adakhala bizinesi yayikulu ya tawuniyi («Economic Daily», 2023).
- 2014. Kampani ya «Tuhongpo» (土红坡茶业) idalandira certification ya organic ndipo idalowa mu dongosolo la mtundu wa «Guicha» (贵茶); malinga ndi oyang’anira boma la Anshun, idakhazikitsa maekala 500 a minda ya organic.
- 2023, 4 Januware. CNIPA mwa chilengezo No. 512 idateteza tiyiyu pambuyo pa kafukufuku waukadaulo wa pempho; m’chilengezo chomwecho — Zakudya zopangidwa kuchokera ku chigawo cha Hebei.
- 2024. Oyang’anira msika wa Anshun adavomereza pa 21 Okutobala miyezo iwiri ya boma — zofunikira za khalidwe (DB5204/T 12-2024) ndi malamulo aukadaulo a kukonza (DB5204/T 13-2024); onse amagwira ntchito kuyambira 1 December 2024.
Kusagwirizana m’magwero: Boma la Anshun (2024) likunena kuti chitetezo chidaperekedwa ndi General Administration of Quality Supervision (质监总局). Chikalata choyambirira sichikutsimikizira izi: chitetezo chidalengezedwa ndi CNIPA mu 2023.
Dzina: 紫云 (Zǐyún, «mtambo wofiirira») — dzina la kaunti; 春茶 (chūnchá) — «tiyi wa masika».
Tanthauzo la chikhalidwe: Kauntiyi ndi dera la anthu a Miao ndi Buyi. Malinga ndi «Economic Daily», ili m’dera la chipululu cha karst pamphambano ya Yunnan, Guangxi ndi Guizhou; atsogoleri a Bayang akuti bizinesi ya tiyi ya tawuniyo idagwira ntchito pobiriwira ndi pa ndalama za alimi. Zokhudza miyambo ya tiyi ya Miao ndi Buyi sizinapezeke m’magwero.

3. Kufotokozera Kwachomera ndi Zipangizo

Mtundu / Cultivar: Chikalata chimalola anthu am’deralo (当地群体种) ndi mitundu yoyenera kumadera amenewa; mitundu yeniyeni sinatchulidwe.
Nthawi yothyola: Kuyambira pa ten days yoyamba ya February mpaka pa ten days yotsiriza ya April; zipangizo zimakonzedwa m’magulu monga momwe zimathyoledwera.
Mulingo wothyola: Kuyambira pa mphukira imodzi mpaka mphukira ndi masamba awiri (单芽至一芽二叶).
Kuchokera muzochita: Malinga ndi lipoti la «People’s Net» kuchokera ku Bayang, pa 14 March 2023 kunali tsiku lachitatu la kuthyola; pamunda womwe wamalonda wochokera ku Zhejiang amalipira, mphukira ndi tsamba limodzi ankalandira 25 yuan pa jin.

4. Terroir ndi Makhalidwe a Kulima

Kutalika kwa malo: 900–1600 m — malinga ndi zofunikira zachitetezo.
Dothi: Yellow (黄壤) ndi yellow-brown (黄棕壤), pH 4.5–6.5; wosanjikiza wosachepera 40 cm, organic matter yosachepera 1.0 %.
Nyengo: Atsogoleri a Bayang amatcha tawuniyi malo a mapiri atali, chifunga pafupipafupi ndi masiku ochepa a dzuwa. Boma la Anshun likulemba za dera lonse: m’chaka cha masika kumafunda mwachangu ndipo mphukira zimayamba kuyambirira, m’dzinja kusiyana kwa kutentha kwa masana ndi usiku kumakhala kwakukulu.
Nkhalango: Malinga ndi mtsogoleri wa kaunti (2023), kuchuluka kwa nkhalango ndi 68.63 %.
Ulimi malinga ndi chikalata: Zomera ziwiri pa dzenje (zofooka — zitatu), zosapitirira 45,000 pa hekitala. M’dzinja mu mizere yakuya kuchokera pa 30 cm amaika 15,000–30,000 kg ya manyowa kapena 3,000–6,000 kg ya feteleza wa organic pa hekitala; kudyetsa kowonjezera — pafupifupi 7,500 kg ya manyowa owola kapena 1,500 kg ya feteleza wa organic.
Kukula: Malinga ndi «Economic Daily» (July 2023), mu tawuni imodzi ya Bayang kuli maekala 41,000 a minda, mzere wa tiyi wautali wa makilomita 40 ndi matani 1,500 a tiyi pachaka; mtengo wa zinthu wadutsa 150 million yuan. Tawuniyi ili ndi udindo wachigawo wa «demonstration park ya tiyi wa ecological».

5. Luso la Kupanga

Chikalata chachitetezo chimapereka njira ziwiri ndi magawo.

Tiyi wosalala:

Kufowoketsa (摊放, tānfàng): Wosanjikiza wa 2–5 cm, maola 6–12, mpaka tsamba lofewa lakuda ndi fungo lowirira lochepa; chinyezi 65–70 %.
Kukhazikika (杀青, shāqīng): 180–220 °C, mpaka mtundu wobiriwira wakuda popanda m’mphepete wopsya; chinyezi 60–65 %. Kenako kuzizira ndi kuwongolera chinyezi.
Kuwongola (理条, lǐtiáo): 120–150 °C, mphindi 2–5; chinyezi 40–50 %.
Kupanikizana kukhala lathyathyathya (压扁, yābiǎn): 120–150 °C, mpaka mtundu wa emerald; chinyezi 10–15 %.
Kuchotsa ubweya ndi kukulitsa fungo (脱毫、提香): 60–80 °C; chinyezi 6–8 %.
Kuyanika (干燥, gānzào): Mu magawo 2–3, mpaka chinyezi chosapitirira 6.5 %.

Tiyi wopota mozungulira:

Kufowoketsa: Wosanjikiza wa 5–10 cm, maola 4–6; chinyezi 65–70 %.
Kukhazikika: 200–250 °C; chinyezi 60–65 %. Kenako kuzizira.
Kupota (揉捻, róuniǎn): Mphindi 25–45, mpaka 80–90 % ya tsamba itapota kukhala mizere; kenako kuthyola mipanda.
Kuyanika pang’ono (脱水): 90–110 °C; chinyezi 45–50 %.
Kuumba ndi kutulutsa ubweya (做形、提毫): 70–75 °C; chinyezi 10–15 %.
Kukulitsa fungo (提香, tíxiāng): 90–105 °C, wosanjikiza wa 5–8 cm, maola 1.5–2; chinyezi chosapitirira 7 %.
Kuyanika: Mu magawo 2–3, mpaka chinyezi chosapitirira 6.5 %.

6. Makhalidwe a Kamvedwe

Malinga ndi zofunikira zachitetezo, pa mtundu uliwonse payekha.

Maonekedwe a tsamba louma: Wosalala — wathyathyathya-wowongoka, wosalala, wofanana, wochepa, wokhala ndi nsonga zakuthwa, wobiriwira wofewa. Wopota — wopota mwamphamvu, wochepa, wopota ngati «nkhono» (卷曲如螺), wokhala ndi mphukira zooneka bwino, wobiriwira wonyezimira.
Fungo la tsamba louma: Silinafotokozedwe payokha kuchokera ku madzi m’chikalatacho.
Fungo la madzi: Wosalala — wofewa ndi wokhalitsa (嫩香持久). Wopota — wokhala ndi fungo la mtedza wa chestnut, wapamwamba ndi wokhalitsa (带栗香，香高持久).
Kukoma: Wosalala — koyera, kwatsopano ndi kolimbikitsa. Wopota — kwatsopano ndi kofewa, ndi kukoma kokhutiritsa kotsekemera (鲜醇，回味甘爽).
Mtundu wa madzi: Wosalala — wobiriwira wofewa, wowala. Wopota — wobiriwira wachikasu, wowala.
Pansi pa tiyi (tsamba lophikidwa): Wosalala — laling’ono, lodzaza, limatseguka ngati «duwa» (成朵). Wopota — wobiriwira-wachikasu, wowala.

7. Zomwe Zili mu Mankhwala

Miyezo ya zofunikira zachitetezo:

Chizindikiro	Zofunikira
Chinyezi	chosapitirira 7.0 %
Zinthu zosungunuka m’madzi	zosachepera 38.0 %
Phulusa lonse	losapitirira 6.0 %
Fiber yosaphika	yosapitirira 14.0 %
Theanine	yosachepera 8.0 g/kg
Amino acid aulere potengera theanine	osachepera 4.0 %

Izi ndi malire, osati zotsatira za kusanthula magulu. Zokhudza polyphenols ndi caffeine sizinaperekedwe m’chikalatacho.

8. Kuthira

Njira za kalasi ya tiyi wobiriwira.

Kutentha kwa madzi: 80–85 °C.
Kuchuluka kwa tiyi: 3 g pa 150 ml.
Zombo: Kapu yagalasi kapena gaiwan yoyera.
Njira:
1. Tenthetsa chombo, ika tiyi ndikuthira madzi m’mphepete.
2. Kuthira koyamba — pakatha masekondi 40–60.
3. Siyani gawo la madzi ndikuwonjezera; kuthira kuwiri kapena katatu.

9. Kusunga

Njira ya kalasi. M’paketi yotsekedwa, mufiriji pa 0–5 °C, popanda kuwala, chinyezi ndi fungo; ndibwino kumwa mkati mwa chaka.

10. Mitengo ndi Zonyenga

Palibe deta yokhudza mitengo ya tiyi womwe wakonzedwa yomwe yapezeka m’magwero.

Momwe mungapewere zonyenga:
- Yang’anani chizindikiro chovomerezeka cha malo: chimaperekedwa ndi oyang’anira chuma cha nzeru cha Guizhou pa pempho kudzera mu kaunti, ndi kulembetsa ku CNIPA.
- Onetsetsani kuti tiyi akuchokera ku imodzi mwa magawo 11 a kaunti.
- Fananizani maonekedwe ndi imodzi mwa mitundu iwiri: tsamba lathyathyathya lobiriwira lofewa kapena «nkhono» zobiriwira zolimba zokhala ndi fungo la chestnut.

11. Zinthu Zosangalatsa

Chikalata chimalola kuthyola kuyambira pa ten days yoyamba ya February, koma m’chaka cha masika chozizira cha 2023, malinga ndi lipoti lochokera ku Bayang, pa 14 March kunali tsiku lachitatu lokha la kuthyola.
Pansi pa dzina limodzi amatetezedwa maluso awiri okhala ndi kutentha kosiyana kwa kukhazikika: 180–220 °C pa tiyi wosalala ndi 200–250 °C pa wopota.
M’chilengezo chimodzi ndi tiyi, zakudya zopangidwa kuchokera ku Hebei zidatetezedwa.

12. Kufanizira ndi tiyi wina wobiriwira wa Guizhou

Pubu Maofeng (瀑布毛峰): Tiyi wobiriwira wa chigawo cha Anshun; malinga ndi nkhani ya encyclopedia, kaunti ya Ziyun ili m’dera lake.
Anshun Pubu Lücha (安顺瀑布绿茶): Mtundu wa tiyi wobiriwira wa Anshun — mlingo wapamwamba kuposa wa kaunti.
Meitan Cuiya (湄潭翠芽): Tiyi wosalala wobiriwira wa kumpoto kwa chigawo; mwa maonekedwe ali pafupi ndi Ziyun Chuncha wosalala.
Duyun Maojian (都匀毛尖): Tiyi wopota wobiriwira wa kumwera kwa Guizhou; ali pafupi ndi mtundu wopota.

Pomaliza:

Ziyun Chuncha — dzina latsopano lopanda mbiri yolembedwa, koma ndi chikalata chatsatanetsatane chachitetezo: minda pa 900–1600 m, kuthyola kuyambira February ndi maluso awiri — tsamba lathyathyathya lobiriwira lofewa lokhala ndi fungo lofewa lokhalitsa ndi «nkhono» zolimba zokhala ndi fungo la chestnut. Pa alumali amasiyanitsidwa ndi chizindikiro cha malo ndi chiyambi kuchokera ku matauni khumi ndi limodzi ndi midzi ya kaunti ya karst.