Hé Hóngchá河红茶

Classification and Origin

Category: Gongfu hong cha (工夫红茶, gōngfū hóngchá) — ndi njira yachikale yopangira mwaluso. Mwa mbiri, ndi wa banja la mitundu yaying’ono (小种, xiǎozhǒng) yochokera ku Wuyishan.

Coordinates: pafupifupi 27°48′–28°24′ N, 117°44′–117°70′ E. Dera lochizindikiridwa ndi malo limakhudza mahekitala 1200.

Origin: China, chigawo cha Jiangxi (江西省, Jiāngxī shěng), mzinda wa Shangrao (上饶市, Shàngráo shì), chigawo cha Yanshan (铅山县, Yánshān xiàn). Malo opangirapo tiyiyu amapezeka makamaka m’matawuni a Tianzhushan (天柱山乡), Huangbi (篁碧乡), Taiyuan (太源乡), Hufang (湖坊镇), Gexianshan (葛仙山乡), Yingjiang (英将乡) ndi Wuyishan (武夷山镇). Likulu la mbiri yakale ndi mudzi wa Fozhai (佛寨村) paphiri la Tianzhushan, pamtunda wa 1200–1500 m.

Type: Tiyi wofiira waku China (红茶, hóngchá), atapangidwa mokwanira.

History and Culture

Cultural Significance: He Hong Cha ali ndi malo apadera m’mbiri ya kumwa tiyi padziko lonse: kudzera ku Hekou, tiyi wofiira anafika koyamba ku Ulaya, n’kumayambitsa mwambo wa tiyi wamasana ku England. Mtawuni wa Hekou umatchedwa “Mzinda Woyamba pa Njira Yaikulu ya Tiyi” (万里茶道第一镇). Ndakatulo ya Qing Cheng Hongyi (程鸿益) inajambula mkhalidwe wa kukula kwa tiyi mu «Hekou zhuzhici» (《河口竹枝词》). He Hong Cha ali m’gulu la chikhalidwe lotchedwa “chuma chachiŵiri cha Yanshan” (铅山双绝) pamodzi ndi pepala lodziwika bwino la Liansi (连四纸).

History: Kulima tiyi m’chigawo cha Yanshan kunayamba m’nthawi ya Song (960–1279), pamene tiyi wakumeneko — Zhoushan cha (周山茶), Baishui tuan cha (白水团茶) ndi Xiao Longfeng tuan cha (小龙凤团茶) — ankatumizidwa kale ku khothi ngati gongpin (贡品, gòngpǐn — “mphatso kwa mfumu”). M’nthawi ya Ming, mu ulamuliro wa Xuande–Zhengde (1426–1521), mu buku la «Yanshan xianzhi» (《铅山县志》) adalembedwa koyamba mayina a “Xiaozhong He Hong” (小种河红) ndi tiyi wina wofiira wakumeneko. Kuyambira nthawi ya Jiajing (1522–1566), mtawuni wa Hekou unakhala likulu lalikulu la malonda a pamtsinje kum’mwera kwa China ndi malo ofunika kwambiri pokonza ndi kutumiza tiyi. Malinga ndi buku la Ming «Xinzhou fuzhi» (《信州府志》), “He hong cha ndi tiyi wofiira wodziwika kwambiri m’dzikolo ndipo ndi tiyi woyamba waku China kulowa mu malonda apadziko lonse.” M’nthawi ya Wanli (1573–1620) amalonda ochokera kuzigawo zina anabwera mowirikiza ku Hekou, Shitang ndi Chenfang kukagula He Hong Cha. M’nthawi ya Qing, pa Qianlong ndi Jiaqing, malonda a tiyi ku Yanshan anafika pachimake: mu Hekou mwenimu munalilibe maofesi a tiyi okwana 48, ndipo anthu opitilira 30,000 anali okhudzidwa ndi kukonza tiyi wofiira. Amalonda aku Shanxi (晋商, jìnshāng) m’zaka za zana la 18 anakonza zogula kwambiri mu mapiri a Wuyishan, n’kutumiza tiyi kudzera ku Hekou pa Njira Yaikulu ya Tiyi kupita ku Russia ndi Ulaya. Amalonda aku Russia, England ndi India ankabwera okha ku Hekou kukagula tiyi wofiira. Mu 1956, famu ya tiyi ya boma ku Hekou inabwezeretsedwa, ndipo kutumi

Name Breakdown: Chilembo 河 (hé) chimatanthauza “mtsinje” ndipo chikulozera mtawuni wa Hekou — likulu la mbiri yamalonda a tiyi pa mtsinje wa Xinjiang (信江). 红 (hóng) — “wofiira”, kutanthauza gulu la tiyi wofiira. 茶 (chá) — “tiyi”. Dzina lonse la mbiri yakale ndi Hekou hong cha (河口红茶, Hékǒu hóngchá), “tiyi wofiira wochokera ku Hekou”, pambuyo pake anawafupikitsa kukhala He Hong Cha. Palinso mawu okhazikika oti “河红茶帮” (Hé hóngchá bāng) — “gulu la amisiri a He Hong Cha”, kusonyeza ntchito ya amisiri a tiyi aku Yanshan omwe m’nthawi ya Ming ndi Qing anafalitsa luso la tiyi wofiira ku China konse.

Botany and Raw Material

Cultivar: Gulu laling’ono la masamba a m’deralo (中小叶群体种, zhōngxiǎoyè qúntǐzhǒng) Camellia sinensis var. sinensis, amene amamera ku chigawo chakumpoto chakumapiri kwa Wuyishan. Pagulu la “He Hong Lao Cong” (河红老枞) amagwiritsa ntchito masamba ochokera ku mitengo yopitilira zaka 70, yomwe imamera pamwamba pa 400 m.

Picking: Kututa kwa masika — ndiko kofunikira kwambiri, kumayamba m’nyengo ya Qingming (清明, koyambirira kwa April); kututa kwa chilimwe (pamene mwezi wachinayi watha) kumapereka masamba okhwima. Kututa kumachitika nyengo yoyera, m’mawa; masamba atsopano amawatumiza ku fakitaleyo m’mabasiketi ansungwi.

Pluck Standard: Kwa magiredi apamwamba kwambiri — timphukira timodzi + masamba awiri (一芽两叶, yī yá liǎng yè) mu gawo la “kutsegula kwakung’ono” (小开面), m’lifupi la tsamba losapitilira 1 cm. Kwa “He Hong Xiaozhong” (河红小种) amaloleza timphukira chimodzi + masamba atatu. Kwa “He Hong Lao Cong” (河红老枞) — timphukira chimodzi + masamba atatu ndi masamba okhwima koma ofewa mofanana.

Raw Material: Masamba athunthu, oyera opanda zokhazokhaza ndi zoopsyezedwa; kuchedwa kochepa pakati pa kututa ndi kuyamba kudetsa nkhowa kuti asapitirize kupangidwa mochedwa.

Terroir

Altitude: Dera lalikulu — 400–1500 m. Munda woyambilira wa Fozhai — 1200–1500 m. Pamwamba pa Huanggangshan (黄岗山, 2160,8 m) — malo aatali kwambiri Kum’mawa kwa China — ali m’malire a chigawochi ndipo amapanga mkhalidwe wapadera wanyengo.

Climate: Ya mvula yochuluka ya subtropical, kutentha kwapakati pachaka 8,7–17,9°C. Mvula pachaka 1733–2000 mm. Kuwundana kwa nkhungu ndi chinyontho chambiri kumapereka kuunika kosalunjika, zomwe zimathandiza kuti maamino asidi ndi mankhwala onunkhira achuluke.

Soil: Dothi lofiira ndi lachikasu-lofiira (红壤, 黄红壤), komanso lachikasu-lofiirira (黄棕壤), acidic, pH 4,5–5,5. Dothi pakati pa miyala (岩壑之间) limakhala ndi michere yambirimbiri.

Chigawochi chili ndi nkhalango zambiri (74%). Dera lalikulu lopangiramo tiyi lili mkati mwa National Park ya Wuyishan (武夷山国家公园, mbali ya Jiangxi). Minda ya tiyi imayendetsedwa mwachikale mwa njira ya organic: opanda mankhwala ophera tizilombo ndi feteleza; m’mizere yoyandikana amasunga udzu wakuthengo kuti chinyontho ndi zamoyo zosangalatsa za m’nthaka zisungidwe; amafeteleza ndi manyowa oola, mphesa, ndi phulusa la nkhuni.

Production

Timphukira 1 + masamba 2(3), kututa m’mawa ndi manja pa nyengo yoyera.

Njira yachikale — kudetsa nkhowa ndi dzuwa (晒青, shàiqīng) pamphasa za nsungwi (竹簟). Msanjazo wosanjikiza — pafupifupi 3 cm, ndi kugadabuzidwa pafupipafupi. Kutalika kwa nthawi kumadalira mphamvu ya dzuwa ndi mkhalidwe wa masamba (otsiridwa ndi mvula kapena “otenthedwa ndi dzuwa”). Kukhwima kumadziŵika ndi kuda kwa tsamba kukhala kobiriŵira kochindikala komanso kusinthika kwake pokakamiza.

Kukhotola ndi manja kumagawidwa magawo atatu: choyamba kukhamitsa pang’ono ndikuzungulira pang’onopang’ono, kenako kukhamitsa mwamphamvu ndikuzungulira mofulumira, pamapeto pake kukhamitsa molekeka ndikuzungulira pang’onopang’ono. Cholinga ndi kupanga masamba okhotakhota, ozungulira bwino ndi kutulutsa madzi a m’maselo pamwamba pake. Pambuyo pokhotola — kupumitsa (静置定型) kwa mphindi 10.

Masamba okhotakhota amawayika padzuwa kwa mphindi 5, kenako amawaika m’mitsuko yamatabwa kapena m’madengu ansungwi, pansi pake ataikidwa pepala la Liansi (连四纸) losanjikiza pawiri. Unyinji wake umakanikizidwa pang’ono, pamwamba pake amaphimbidwa ndi pepala ndi nsalu yonyowa. Kuchereza kumachitika m’chipinda chapadera cha kutentha 20–25°C kwa maola 6–8. Kukhwima: pafupifupi 80% ya pamwamba pa tsamba amakhala ooneka ngati mkuwa wonyezimira, mithambo imakhala yofiira, fungo la zipatso limamveka.

Kuimitsa kuchereza ndi kutentha n’kukonza fungo. Kumapeto kwake kumatha kutenthedwa pang’ono kuti kukoma kukhazikike.

Kusanjikiza m’magulu molingana ndi kukula, kupatula matipusi, kupanga magiredi.

Organoleptic Profile

Dry Leaf Appearance: Masamba okhotakhota molimba, ofanana (条索紧实匀整) ndi kuyera kotuwa ngati mafuta (色泽乌润). M’magiredi apamwamba — matipusi agolide ambiri (金毫披露).

Dry Leaf Aroma: Lakuya, lotsekemera ngati uchi wokhala ndi fungo la longan wouma (桂圆), karamelo ndi maluwa pang’ono. Fungo lamphamvu komanso lalitali (甜香高长).

Liquor Aroma: Lolemera, lotsogozedwa ndi uchi ndi zipatso zouma; pothira mobwerezabwereza, amaonetsa fungo la timbewu ta tsopano ndi udzu wa kumapiri. M’mapaketi osungidwa nthawi yayitali — mvekedwe yamatabwa yofunda.

Liquor Color: Wofiira-lalanje mpaka wa rubi (红浓), woonekera bwino komanso owala, wokhala ndi mphete yagolide (金圈) m’mbale ya kapu.

Spent Leaves: Ofiira-mkuwa, osalala, odetsedwa mofanana. M’magiredi apamwamba — masamba athunthu, ofewa.

Taste: Kwathunthu, kolimba komanso kozungulira (醇厚), ndi kutsekemera kodziwika bwino (甘甜) ndi kapangidwe kosalala (绵甜爽滑). Kuwawa kumakhala pang’ono, kukusanduka mokulira kukoma kosalala ndi kutsekemera kwa nthawi yayitali (回甘快好). Kumverera kotsekemera m’kamwa (杯底香浓). Akathira kopitilira kasanu ndi katatu, amatulutsa fungo la timbewu ta tsopano.

Chemical Composition

Alkaloids: Kofeini (2,5–4,0% ya kulemera kwa chopuma), theobromine, theophylline. Kugwirizana kwa kofeini ndi L-theanine kumapereka mphamvu yofewa, yokhazikika yonamizira mphamvu.

Amino Acids: Kukula pamalo apamwamba ndi dothi la acidic kumathandiza kuchuluka kwa L-theanine, amene amapereka kutsekemera kwake ndi kufewa kwa kukoma. Kuchuluka kwa maamino asidi aulere mu masamba ndi kwapamwamba kuposa avareji ya tiyi wofiira.

Gulu lolemera la mafuta ofunikira ndi mankhwala onunkhira — linalool, geraniol, methyl salicylate, phenylacetaldehyde — limapanga fungo la uchi-zipatso lomwe limadziwika bwino ndi fungo la timbewu ta tsopano.

Nyengo ya m’derali — kuwundana kwa nkhungu pafupipafupi, mvula yambiri ndi kusiyana kwakukulu kwa kutentha kwa usana ndi usiku — kumathandiza kuchuluka kwambiri kwa mankhwala onunkhira ndi maamino asidi pomwe kuchuluka kwa fiber yamauna kumakhala kochepa.

Minerals: Potaziyamu, magnesiyamu, manganisi, zinki, fuloridi, selenium — zochokera ku kuchuluka kwa michere ya dothi la mapiri a Wuyishan.

Polyphenols: Kuchuluka kwa mapolifenolo a tiyi kuli ngati mwa gongfu hong cha. Panthawi ya kuchereza, gawo lalikulu la makatekhini limasandulika kukhala ma theaflavin (TF — omwe amapereka kuunikira ndi “mphete yagolide” ya madzi) ndi ma thearubigin (TR — omwe amapereka kuya kwa mtundu ndi “malonje” akukoma).

Vitamins: C (mbali yotsalira), B₁, B₂, PP.

Contraindications

Giredi yapamwamba kwambiri yokhala ndi matimphukira ofewa kwambiri, cholowa cha miyambo yopereka kwa mfumu.

Gulu lachikale, lopangidwa mwaluso lachikale la mitundu yaying’ono kuchokera ku masamba a timphukira 1 + masamba 1–2 a gulu la masamba ang’ono.

Gulu lapadera lochokera ku masamba a mitengo yopitilira zaka 70, yomera pamwamba pa 400 m. Muyezo — timphukira 1 + masamba 3. Amadziwika ndi kukoma kwakuya, kuzama kwa michere ndi “kutsekemera kwa matabwa”.

Teji (特级, tèjí — wapamwamba) ndi miyezo ina yotsalira molingana ndi kukula kwa tsamba, kuchuluka kwa matipusi ndi kufanana kwa kukhotola.

Brewing

Tea Amount: 4–6 g pa 100–120 ml (njira ya gongfu) kapena 2–3 g pa 200–250 ml (kukaima mu kapu/m’tchepu).

Teaware: Gaiwan (盖碗) 100–120 ml — ndiye njira yabwino kwambiri yotulutsira fungo; tiyi wofiira wa porcelain wopatsa kukoma kozungulira; pa mapaketi amphamvu a “Lao Cong” chothandiza cha Yixing cha dothi lofiira kapena la Zhuni.

Water Temperature: 90–95°C pa mapaketi ochokera m’mizere; 85–90°C pa magiredi apamwamba ofewa okhala ndi matipusi ambiri.

Comparison

“Wachibale” wapafupi — tiyi onsewa amachokera ku mapiri a Wuyishan, koma m’mbali zosiyana: Zheng Shan Xiao Zhong — kuchokera kummwera (Fujian), He Hong Cha — kumpoto (Jiangxi). Zheng Shan Xiao Zhong wachikhalidwe amadziwika ndi fungo lake la utsi wa matabwa a paini (松烟香), pamene He Hong Cha ali ndi fungo loyera la uchi-zipatso popanda utsi.

“Qimen” waku Anhui ndi wodziwika ndi fungo lake lovuta komanso la maluwa ofiira ndi zipatso (祁门香). He Hong Cha ndi wosavuta pa fungo, koma ndi wolimba komanso wotsekemera pa kukoma, wokhala ndi “thupi” lodziwika bwino la madzi. Mwambiri, He Hong Cha ndi wamkulu kuposa Qimen pafupifupi zaka mazana awiri.

Tiyi wofiira wa Yunnan wochokera ku mitundu yamasamba akulu a C. sinensis var. assamica amadziwika ndi kukoma kwamphamvu, ngati chimera, ndi madzi owundana a lalanje-golide. He Hong Cha, wopangidwa kuchokera ku masamba ang’onoang’ono, ndi wodekha komanso wobisika, wokhala ndi fungo lalitali komanso loyera.

Tiyi wofiira wamakono wapamwamba kwambiri wochokera ku madera omwewo a Wuyishan, koma wopangidwa ndi matimphukira okha. Jin Jun Mei ndi wopepuka komanso wosanyinyirika, wokhala ndi kutsekemera kwa maluwa-uchi; He Hong Cha ndi wolimba komanso “wathupi”, wokhala ndi uchi wakuya.