Ταϊβάν Γιε Σενγκ Σαν Τσα Χουν Τσα台湾野生山茶红茶

Classification and Origin

Category: Tiyi wofiira wamthengo wosowa wa ku Taiwan. Mtundu womwe umapezeka kudera limodzi lokha.

Coordinates: ≈ 23.85° N, 120.92° E (dera la Nyanja ya Dzuwa ndi Mwezi, dera lalikulu la malonda).

Origin: Taiwan (臺灣, Táiwān), chigawo cha Nantou (南投縣, Nántóu Xiàn), dera la Yuchi (魚池鄉, Yúchí Xiāng), m’mphepete mwa Nyanja ya Dzuwa ndi Mwezi (日月潭, Rìyuè Tán). Magulu akuthengo a Camellia formosensis amapezekanso m’mapiri a zigawo za Chiayi (嘉義縣, Jiāyì Xiàn), Kaohsiung (高雄市, Gāoxióng Shì) ndi Taitung (臺東縣, Táidōng Xiàn), motsatira mapiri a Central Mountain Range (中央山脈, Zhōngyāng Shānmài) pa utali wa 600–1600 m.

Type: Tiyi wofiira (紅茶, hóngchá) — wophikidwa mokwana (okosijeni).

History and Culture

Cultural Significance: Shān Chá amaimira ubale wa Taiwan ndi mbiri yakuzama ya botanical ya tiyi — umboni wakuti chilumbachi chili ndi chibadwa chake cha tiyi, chosadalira cha ku China. Tiyi ameneyu ndi mbali ya pulogalamu yosunga zamoyo zosiyanasiyana za ku Taiwan ndiponso chinthu chonyadira dziko, chophatikiza sayansi, chilengedwe, ndi gastronomy.

History: Tiyi wamthengo wa Shān Chá ndi tiyi wakale kwambiri wa ku Taiwan, yemwe mbiri yake imachokera nthawi yayitali kuposa ulimi uliwonse wa anthu. Camellia formosensis ndi mtundu wakale womwe unatsala kuyambira nthawi ya madzi oundana yomaliza.

Name Breakdown: Shān Chá (山茶) kwenikweni ndi “tiyi wam’mapiri”. Yě Shēng (野生) ndi “wakuthengo”. Hóng Chá (紅茶) ndi “tiyi wofiira”. Dzina lonse limafotokoza chiyambi: “tiyi wofiira wa ku Taiwan wochokera ku tiyi wamthengo wam’mapiri”.

Botany and Raw Material

Mapiri a Central Mountain Range a Taiwan, zigawo za Nantou, Chiayi, Kaohsiung, Taitung. Taiwan Tea Research and Extension Station (茶業改良場, TRES) imazindikira magulu angapo am’deralo: Méiyuán Shān Chá (眉原山茶), Déhuà Shān Chá (德化社山茶), Fènghuáng Shān Chá (鳳凰山茶), Lèyě Shān Chá (樂野山茶), Lóngtóu Shān Chá (龍頭山茶), Mínghǎi Shān Chá (鳴海山茶), Nánfèng Shān Chá (南鳳山茶), Yǒngkāng Shān Chá (永康山茶) — aliyense ali ndi mikhalidwe yake yapadera.

Cultivar: Camellia formosensis (Masamune et Suzuki) M. H. Su, C. F. Hsieh et C. H. Tsou. Wopezeka ku Taiwan kokha, wosiyana ndi ma C. sinensis ndi C. sinensis var. assamica. Kwa maso, amaoneka ngati mtundu wa Assam, koma amasiyana ndi chizindikiro chofunikira cha morphological: nsonga ya m’mwamba ndi yosalala, yopanda ubweya (kumene mtundu wa Assam uli ndi ubweya pa nsonga). Mitengo imakula mpaka kutalika kwa 10 m kapena kuposerapo, m’madera akumwera a chilumbachi pali zitsanzo zina zotero kutalika kwa 35 m. Masamba ndi aakulu komanso olimba, mizu ndi yamphamvu, kulimbana ndi nyengo yovuta ya m’mapiri ndi kwakukulu. Zaka za mitengo ina zikuwerengedwa kukhala mazana angapo.

Picking: Kuchitidwa pamanja, kawirikawiri kamodzi pachaka (chilimwe — koyambirira kwa autumn). Mphukira zazing’ono zochokera ku mitengo yakuthengo. Kuthyola kumayendetsedwa bwino kuti gulu lisungidwe; madera ambiri ali pansi pa chitetezo cha lamulo. Kuchuluka kwa zipatso n’kochepa kwambiri.

Raw Material: Masamba okha ochokera ku mitengo yakuthengo kapena yosadulitsidwa bwino, yomwe imamera m’nkhalango zamapiri zopanda mankhwala, zopanda feteleza kapena agrochemicals zina.

Terroir

Altitude: 600–1600 m pamwamba pa nyanja. Magulu aakulu a malonda — 700–1000 m (dera la nyanja); mitengo yakuthengo imapezekanso pamtunda wokulirapo.

Climate: Yotentha ndi yachinyontho, yokhudzidwa kwambiri ndi mapiri. Chifunga pafupipafupi, chinyezi chambiri (80–90%), kutentha kokhazikika (pafupifupi pachaka ~18–20°C m’dera la nyanja). Nyengo yozizira pang’ono imathandiza kuti chomera chikule pang’onopang’ono ndikusonkhanitsa zinthu zonunkhira.

Soil: Nthaka za volcanic, zolemera ndi mchere, zolola madzi bwino komanso zili ndi organic wambiri. Kuchuluka kwa acidity — kwapakatikati.

Dera la Yuchi, mphepete mwa Nyanja ya Dzuwa ndi Mwezi — ndi dera lalikulu la malonda. Nyanjayi ili pa utali wa pafupifupi 748 m m’chigwa pakati pa mapiri a Central Range.

Mitengo ya tiyi imamera m’chilengedwe cha nkhalango, pansi pa mthunzi wa mitengo yayitali, popanda kulowererapo kwa munthu aliyense. Uwu ndi tiyi wa organic m’lingaliro lenileni — osati chifukwa chakuti munda udasayinidwa, koma chifukwa chakuti simudakhalepo ndi botolo limodzi la feteleza kukhudza mtengowo. Kuthyola kumachepetsedwa kuti gulu lisungidwe, ndipo ichi ndi chinthu chofunikira kwambiri chomwe chimapangitsa kuti tiyiyo akhale wosowa komanso wamtengo wapatali.

Production

Masamba othyoledwa amayalidwa kuti atayike madzi pang’onopang’ono ndi kuyambitsa njira za enzymatic. Masamba aakulu, olimba a C. formosensis amafuna kufoŵetsa kwanthawi yayitali (mpaka maola 18–24) kuti afikire kusintha koyenera.

Masamba amapindidwa ndi kukulungidwa kuti aphwanye makoma a maselo ndi kutulutsa madzi. Kukula kwa masamba a C. formosensis sikulola kukulunga kolimba — tsamba lokonzeka limakhala lalikulu ndi lokulungidwa pang’ono.

Gawo lofunikira kwambiri. Oxidation ya madzi a tiyi pansi pa mpweya imapanga mawonekedwe akuya, a uchi ndi zipatso. N’zosangalatsa kuti mu nyengo zina, masamba a C. formosensis amakhudzidwa mwachibadwa ndi cicada za tiyi (小綠葉蟬, Jacobiasca formosana), zomwe kuluma kwake kumayambitsa njira za biochemical zodziteteza m’tsamba, zomwe zimapangitsa kununkhira kodziwika bwino kwa uchi ndi nutmeg — njira yofanana ndi imene imapanga kununkhira kwa otchuka kwambiri Dōngfāng Měirén (東方美人, Dōngfāng Měirén, “Mkazi Wokongola wa Kummawa”). Kukhalapo kwa “effect wa cicada” sikokhazikika ndipo kumadalira dera lenileni ndi nyengo, zomwe zimapangitsa kuti gulu lililonse likhale lapadera.

Kuyimitsa oxidation ndi kukhazikitsa mikhalidwe yopezedwa pogwiritsa ntchito kutentha. Kuyanika kofewa pa kutentha kwapakatikati kusungira kununkhira kwake.

Organoleptic Profile

Dry Leaf Appearance: Masamba aakulu, obiriŵira kwambiri, okulungidwa pang’ono — ooneka okulirapo kuposa tiyi wamba wofiira wa ku Taiwan. Kapangidwe ka tsamba louma n’kosakanizika, “kwakuthengo”, kopanda chisamaliro chofanana cha m’minda.

Dry Leaf Aroma: Kovuta, kosanjikiza. Mafuta a uchi wakuthengo ndi zipatso za m’nkhalango zimatsogolera. Pambuyo pake — sinamoni, camphor yopepuka, chidzindikiritso cha zinthu zophika ndi udzu wouma. Fungo la “nkhalango”, ndikumva kwa kuzizira kwa mapiri.

Liquor Aroma: Lamphamvu, lotsekemera, la uchi ndi zipatso. Zonunkhira ngati maluwa (orchid, osmanthus) ndi zipatso (mabulosi abuluu, blackberry). Ma toni a matabwa (sandalwood, mkungudza) amaonekera pamene ikuzizira. M’magulu omwe adakhudzidwa ndi cicada, — pali “silkyness” ya nutmeg ndi uchi yodziwika bwino.

Liquor Color: Wowala, wofiira-amber, wokhazikika, ndi “chiyero” chachikulu cha mtundu.

Spent Leaves: Masamba aakulu, osasweka amatseguka mokwanira, kusonyeza mawonekedwe odziwika a C. formosensis — lanceolate, opanda ubweya pa nsonga. Mtundu — wofiira ngati mkuwa ndi shading ya olive.

Taste: Kofewa, kokutira, kopanda kuwawa ndi kukakamiza — imodzi mwa maonekedwe osalimba kwambiri pakati pa tiyi wofiira. Kutsekemera kwachibadwa kowonekera bwino ndi zizindikiro za zipatso zakucha (peach, mabulosi abuluu, peyala yophikidwa), uchi, ndi mineral pang’ono ya nthaka za volcanic. Kumva pambuyo pake — kwautali, kotsitsimula, kotsekemera pang’ono, ndi mathero a menthol-camphor (yomalizayi ndi chikhalidwe cha chibadwa cha C. formosensis, chomwe chidatengera ku hybrid yake Táichá No. 18, Hóng Yù).

Chemical Composition

Alkaloids: Caffeine — n’yochepa kwambiri poyerekeza ndi C. sinensis: yosakwana 2% m’masamba okhwima (pamene ma cultivar osiyanasiyana ali ndi 2–4%). Izi zimapangitsa Shān Chá kukhala umodzi mwa tiyi wofiira wachibadwa wochepa kwambiri wa “caffeine”.

Amino Acids: Kuchuluka kwathunthu kwa ma amino acids aulere — n’kokulirapo, makamaka m’masamba okhwima. Cultivar Táichá 24 (臺茶24號, Shānyùn, “Kununkhira kwa Mapiri”), wotengedwa ku mtundu wa Yongkang wa C. formosensis, amasonyeza zizindikiro zina zazikulu kwambiri za amino acids pakati pa tiyi wa ku Taiwan. L-theanine imapanga kusalala kwa kukoma konga “umami”.

Linalool (mafuta a maluwa), geraniol (ma toni a rozi), nerol (ma toni otsekemera), menthol ndi camphor (mathero a timbewu tonong’ono ndi camphor — chikhalidwe cha chibadwa cha C. formosensis), methyl salicylate, furfural. Kukhudzidwa ndi cicada kumayambitsa kupanga 2,6-dimethyl-3,7-octadiene-2,6-diol (hotrienol) — chinthu chofunikira cha fungo la “nutmeg ndi uchi”, lomwe limadziwika kwa Dōngfāng Měirén.

Caffeine yochepa pamodzi ndi kuchuluka kwa amino acids ndi catechins zochepetsedwa zimapanga mawonekedwe amene angathe kufotokozedwa ngati “kufewa kopanda kunyengerera” — kusakhalako kwa kuwawa ndi kukakamiza sikubwezeretsedwa, koma ndi chikhalidwe chachibadwa cha mtundu.

Minerals: Potaziyamu, magnesium, manganese, zinc, iron. Nthaka za volcanic zimabweretsa mbiri yolemera ya mchere.

Polyphenols: Camellia formosensis imasiyana ndi C. sinensis pa mbiri ya polyphenols. Kuchuluka kwathunthu kwa catechins — n’kochepa poyerekeza ndi mtundu wa Assam, zomwe zimapangitsa kusakhalako kwa kuwawa ndi kukakamiza. Komabe, sipekitiramu ya polyphenols ndi yotakata ndipo imakhala ndi zinthu zomwe sizipezeka mu mitundu yodalidwa, — chifukwa cha kusintha kwake kodziyimira payekha kwa mtundu.

Vitamins: Mavitamini a gulu B, vitamin C (yochepetsedwa chifukwa cha oxidation), vitamin K.

Health Notes

Kuchuluka kwa polyphenols (ngakhale kuli ndi mbiri yosiyana ndi ya C. sinensis) kumapereka zochita za antioxidant zowonekera, zothandiza kuchotsa ma free radicals.

Kuchuluka kochepa kwa caffeine pamodzi ndi L-theanine kumapereka mphamvu yodekha, yosasokoneza — yabwino kwa kumwa madzi amadzulo komanso anthu omwe samalekerera caffeine.

Mbiri yofewa, yosavuta ya polyphenol imapangitsa tiyi ameneyu kukhala wodekha m’mimba, woyenera kumwa pambuyo pa chakudya komanso ngati muli ndi m’mimba mopanda kanthu.

Kuchuluka kwa amino acids (makamaka L-theanine) kumalimbikitsa kugunda kwa ubongo kwa alpha, zomwe zimalimbikitsa mkhalidwe wa chidwi chopumula.

Kumwa pafupipafupi pang’ono kwa tiyi wofiira kumagwirizanitsidwa ndi kusunga kusinthasintha kwa mitsempha.

Nthaka za volcanic zimapereka mbiri yolemera ya mchere m’chakumwa.

Brewing

Osawonjezera shuga, mkaka kapena ndimu — kutsekemera kwachibadwa, mathero a camphor ndi maluwa a tiyi ameneyu ndi okwanira okha ndipo safuna “chithandizo”.

Tea Amount: 5–7 g pa 150–200 ml (njira ya gongfu cha); 3–4 g pa 250 ml (kalembedwe ka ku Ulaya).

Teaware: Gaiwan (蓋碗, gàiwǎn) — ndiye chisankho chabwino kuti onse azindikire kununkhira konse. Chombo cha porcelain kapena chadongo — cha mawonekedwe ofewa, “ozungulira”.

Water Temperature: 90–95°C. Osalimbikitsidwa kugwiritsa ntchito madzi owira kwambiri — angaonjeze zonunkhira za camphor zomwe kale ndi zofewa mopitirira muyeso.

Storage

Container: Chosindikizidwa, chosawonekera — zitini za malata, matumba a zojambulazo.

Shelf Life: Mukasungidwa bwino, amasunga ubwino wake mpaka zaka 2. Chifukwa cha mawonekedwe ofewa ndi caffeine yochepa, tiyi ameneyu safuna nthawi yayitali — ali wokoma atsopano.

Malo ouma, ozizira, 15–25°C, kutali ndi fungo lamphamvu komanso kuwala kwa dzuwa.

Comparison

Hybrid ya C. formosensis × Assam ya Burma. Yopezeka mosavuta komanso yopatsa zipatso zambiri. Menthol, sinamoni ndi timbewu tonunkhira zowonekera bwino. Ndi “wokometsera” komanso wokhazikika kuposa Shān Chá. Shān Chá — ndi wofewa, “wankhalango”, wopanda kununkhira koonekera, koma ndi kutsekemera kwakuya kwachibadwa.

Assam weniweni, wokonzedwera ku Nyanja ya Dzuwa ndi Mwezi. Wothina, wolemera, wokhala ndi mbiri ya “malt” yowonekera. Ndi “wolemera” kwambiri m’thupi ndi ma tannins poyerekeza ndi Shān Chá. Shān Chá — ndi gulu lolemera kosiyana kotheratu: kupepuka, kusakhwima, kusowa kuwawa.

Cultivar yochokera ku mtundu wa Yongkang wa C. formosensis. Wokhazikika komanso wopatsa zipatso zambiri kuposa Shān Chá wakuthengo. Fungo lodziwika la bowa (truffle). Caffeine yochepa. Ngati Shān Chá ndi “nyama yakuthengo”, ndiye kuti Shān Yùn ndi “msuwani wake wowetedwa”.

Tiyi wofiira wochokera ku masamba ang’onoang’ono (kawirikawiri C. sinensis var. sinensis — ma cultivar a oolong omwe amakonzedwa ndi luso la wofiira). Opepuka, amaluwa, “akumpoto” m’khalidwe. Shān Chá — ndi “wakummwera” ndi “wakuthengo”, wokhala ndi maziko osiyana kotheratu a botanical.

Price and Authenticity

Price Category: Shān Chá ndi umodzi mwa tiyi wofiira wokwera mtengo kwambiri ku Taiwan, ndipo n’zomveka: chiyambi chakuthengo, kuthyola pamanja kuchokera ku magulu ochepa, kuchuluka kochepa kwambiri kwa kupanga. Mtengo ukhoza kukhala wokulirapo kuwirikiza 5–10 kuposa mtengo wa tiyi wofiira wamba wa ku Taiwan (mwachitsanzo, Táichá No. 18 “Hóng Yù”).