ძინდინ ლიუჩა金鼎绿茶

Classification and Origin

Category: Miti ya tiyi wobiriwira ya zigawo za ku China; tiyi wobiriwira wamapiri a kumalo otentha.

Coordinates: Pafupifupi 18°45′ kumpoto, 109°30′ kum’mawa (dera la phiri la Wuzhishan).

Origin: China, chigawo cha Hainan (海南省, Hǎinán Shěng), mzinda wa Wuzhishan (五指山市, Wǔzhǐshān Shì). Wopanga wamkulu ndi Hainan Nongken Chaye Gulu (海垦茶业集团, Hǎikěn Cháyè Jítuán), wolowa m’malo wa famu ya tiyi ya boma yoyambika mu 1960. Phata la kupanga ndi famu ya tiyi ya Wuzhishan (五指山茶场) yomwe ili m’chigawo cha Baoting (保亭县, Bǎotíng Xiàn), tawuni ya Mao’an (毛岸镇), kum’mwera kwa phiri la Wuzhishan. Famu imeneyi imapereka mpaka 90% ya tiyi wa giredi yapadera.

Type: Tiyi wobiriwira (绿茶, lǜchá), wosavunda. Pa njira yokonzekera — tiyi wobiriwira wokazinga (炒青绿茶, chǎoqīng lǜchá).

History and Culture

Cultural Significance: Jīndǐng Wobiriwira ndi malonda otsogola a ulimi wa tiyi ku Hainan ndi chizindikiro cha “kutsitsimuka kobiriwira” kwa chilumbachi pambuyo pa zaka makumi ambiri za ulamuliro wa tiyi wakuda wotumiza kunja. Minda ya tiyi ya Wuzhishan yazunguliridwa ndi nkhalango yamvula ya kumalo otentha ya National Natural Park ya Hainan (海南热带雨林国家公园) — dera lomwe pano lasankhidwa kulowa m’ndandanda wa Malo Olowa M’dziko la UNESCO (pamodzi ndi midzi ya chikhalidwe cha anthu a fuko la Li). Phiri la Wuzhishan ndi lopatulika kwa anthu a fuko la Li (黎族, Lízú), ndipo tiyi m’mbiri inali gawo la chikhalidwe chatsiku ndi tsiku cha Li: potola tiyi wakuthengo wa masamba akuluakulu kuchokera ku zitsamba za m’mapiri, a Li ankawugwiritsa ntchito ngati chakumwa komanso ngati mankhwala.

History: Hainan ali ndi mbiri ya zaka zopitilira chikwi ya kulima tiyi. Umboni woyamba wolembedwa wa tiyi wa ku Hainan umachokera ku nthawi ya Mafumu Atatu (zaka za m’ma 300 AD): mu “Tongjun lu” (《桐君录》), yotchulidwa mu “Wu Pu bencao” (《吴普本草》), amatchula mtengo wakum’mwera wotchedwa “gualu” (瓜芦), womwe, malinga ndi ofufuza, ndi tiyi wa masamba akuluakulu a ku Hainan. Mu nthawi ya mafumu a Ming, buku la “Qiongtai zhi” (《琼台志》, 1511, ulamuliro wa Zhengde) linalemba kuti: “Tiyi yense wa pachilumbachi amatengedwa ku mitengo yakuthengo, ndipo yotchuka kwambiri ndi tiyi wochokera ku Shuiman (水满) m’munsi mwa Wuzhishan — mitengo ndi ikuluikulu kotero kuti anthu awiri akhoza kuikumbatira tsinde lake, (树大盈抱，气味清醇).” Mu nthawi ya Qing, tiyi wa Shuiman (水满茶, Shuǐmǎn Chá) anapatsidwa ulemu wokhala msonkho wa ku nyumba yachifumu (贡品).

Name Breakdown: 金 (jīn) — “golidi, wagolidi”; 鼎 (dǐng) — “chotengera cha miyendo itatu, chizindikiro cha ubwino wapamwamba ndi ufumu”; 绿茶 (lǜchá) — “tiyi wobiriwira”. “Jīndǐng” ndi chizindikiro cha malonda cha Hainan Nongken Tea Group, chomwe chikutanthauza chithunzithunzi cha nsonga (鼎 — “nsonga, pamwamba”) yokhazikika ndi kuwala kwa golide — fanizo la phiri la Wuzhishan lounikira ndi dzuwa la kumalo otentha.

Botany and Raw Material

Cultivar: Mitundu ikuluikulu — tsamba lalikulu la Hainan (海南大叶种, Hǎinán dàyè zhǒng), tsamba lalikulu la Yunnan (云南大叶种, Yúnnán dàyè zhǒng) ndi Qilan (奇兰, Qílán). Tsamba lalikulu la Hainan ndi mtundu wa kuno wa mtundu wa assam (Camellia sinensis var. assamica), pomwe mu 2023 kutsata kwa majini kunatsimikizira kuti ndi kagulu kodziyimira. Imakhala ndi masamba akuluakulu, okhala ndi ma polyphenol ochuluka (≥28%) ndipo imatha kupanga tiyi wobiriwira wonenepa. Tsamba lalikulu la Yunnan limapereka mphamvu zowonjezeka ndi kukhalitsa. Qilan ndi cultivar ya dengu laling’ono lonunkhira bwino kochokera ku Fujian, yomwe imabweretsa m’kupanga mafungo a maluwa ndi zipatso.

Picking: Chofunikira kwambiri — kukolola koyambilira kwambiri. Chifukwa cha nyengo yotentha, kukolola koyamba kumayamba mu November, zomwe zimapangitsa Jīndǐng Wobiriwira kukhala tiyi woyamba wa m’chilimwe ku China. Ubwino wapamwamba umapezeka Januwale–Machi pamene amino acid akusonkhanitsidwa kwambiri.

Pluck Standard: Giredi yapadera (特级) — timasamba totseguka kwathunthu kapena tsamba limodzi lokhala ndi katsamba koyamba; giredi yoyamba (一级) — tsamba limodzi ndi katsamba kamodzi; giredi yachiwiri (二级) — tsamba limodzi ndi timasamba tiwiri.

Raw Material: Zatsopano, zofewa, zofanana. Mfundo ndi “kukolola mwamsanga, kukolola zofewa” (早采嫩摘, zǎo cǎi nèn zhāi).

Terroir

Altitude: 600–800 m pamwamba pa nyanja — dera la mitambo ndi nkhungu kum’mwera kwa phiri la Wuzhishan.

Soil: Dothi lofiira la mchenga ndi acidic pang’ono (沙质红壤, shāzhì hóng rǎng), lopangidwa paphulusa la mapiri, lokhala ndi pH 4,5–6,0, zinthu za organic ≥15 g/kg, mwachibadwa lili ndi zinki ndi seleniyamu. Madzi okuthilirira amachokera ku akasupe a m’mapiri omwe amakwaniritsa muyezo wa dziko wa gulu loyamba.

Nyengo ya mvula ya kumalo otentha yokhala ndi mawonekedwe a nyengo ya m’mapiri. Kutentha kwapakati pachaka 22,4 °C; kusiyana kwa kutentha kwa tsiku ndi usiku koposa 12 °C (chinthu chofunikira kwambiri pakusonkhanitsa fungo ndi kukoma). Mvula yapachaka 2,200–2,400 mm. Masiku a mitambo ndi nkhungu opitilira 260 pachaka, kuwala kwambiri kumachokera ku malo osiyanasiyana kuposa 75%. Hainan ndi malo okha ku China pomwe minda ya tiyi siimva chisanu cha m’nyengo yozizira kapena kutentha kwambiri m’nyengo yachilimwe, zomwe zimathandiza kuti zomera zikule chaka chonse.

Minda ya tiyi imasinthana ndi nkhalango yamvula ya kumalo otentha (chiwerengero cha nkhalango 86%). Kuchuluka kwa ma ion oyipa kuposa 23,000 pa cm³. Tizilombo ta mankhwala tinaletsedwa; chitetezo chimachokera ku chotchinga cha zachilengedwe cha ku malo otentha. Wuzhishan ndi likulu la zamoyo zosiyanasiyana ku Hainan: kuno kumakhala anyani a Hainan gibbon (mmodzi mwa anyani osawerengeka kwambiri padziko lapansi) ndi mitundu yambiri ya zomera za kuno, zomwe zikuwonetsa kuti chilengedwe n’chosayeretsedwa.

Organoleptic Profile

Dry Leaf Appearance: Mitundu iwiri ikuluikulu. “Jīndǐng Cuihao” (金鼎翠毫) — timasamba tating’ono, topindika, tokhala ndi ubweya wochuluka wopangidwa ndi manja. “Gaoxiang Maojian” (高香毛尖) — zopangidwa ndi makina, zonga singano, zowongoka ngati singano za paini. Mtundu — wobiriwira wa emerald ndi kuwala kwa mafuta komanso ndi ubweya wa siliva wowoneka bwino (翠绿油润显毫).

Dry Leaf Aroma: Fungo lokhazikika la mabokosi (栗香, lìxiāng) lokhala ndi kanthu kakang’ono ka uchi wa maluwa (花蜜香) pa tiyi wa m’chisanu ndi tsamba la bambu (粽叶香) pa giredi yapadera. Chikhalidwe chake — fungo la “kapu lozizira” (冷杯留香) limakhalapo kwa mphindi zopitilira 8.

Liquor Aroma: Fungo la mabokosi, lolemera komanso lomveka (栗香高郁, lìxiāng gāoyù). Kankhungo ka maluwa ndi uchi kumaonekera pa kuthira kachiwiri kapena kachitatu.

Liquor Color: Wobiriwira wa chikasu, wowala ndi womvekalankhula (黄绿明亮).

Kukoma kokhuthala ndi kwamafuta (浓醇, nóngchún), ndi kutsitsimula kowoneka bwino (鲜爽, xiānshuǎng) chifukwa cha amino acid ochuluka (≥3,2%). Huigan yowonekera; kuwawa ndi kuphwetsa n’kochepa kwambiri.

Spent Leaves: Lofewa, lofanana, likupanga “maluwa ang’onoang’ono” (嫩匀成朵), la mtundu wobiriwira wa chikasu, lamoyo komanso latsopano.

Chemical Composition

Alkaloids: Kafeini ndi 15% yochuluka kuposa tiyi wobiriwira wa kumapiri a pansi, chifukwa cha nthawi yayitali yokulira m’malo otentha.

Amino Acids: Kuchuluka — ≥3,2%. Kusonkhanitsidwa kumachitika chifukwa cha kusiyana kwakukulu kwa kutentha pakati pa usiku ndi usana (>12 °C) komanso kuwala kosiyanasiyana.

4,7 mg pa 100 g — n’chokwera pang’ono, chomwe chingathandize kuona.

Essential Oils: Amapanga fungo la mabokosi ndi uchi.

Minerals: Zinki, seleniyamu (zowonjezeredwa kuchokera ku dothi la mapiri ophulika), potaziyamu, manganizi.

Polyphenols: Kuchuluka — ≥28%. Kuchulukaku kumachitika chifukwa cha masamba akuluakulu (tsamba lalikulu la Hainan limakhala ndi ma polyphenol mpaka 35% m’tsamba latsopano) ndi nyengo yotentha yokhala ndi kuwala kwa dzuwa kwambiri. Zigawo zikuluzikulu ndi EGCG, EGC, ECG.

Vitamins: Vitamini C (yochuluka m’tsamba latsopano), vitamini za gulu B, vitamini K.

Brewing

Tea Amount: 3 g pa 150 ml (chiyerekezo 1:50) pa njira ya galasi; 5 g pa 120 ml pa gongfu.

Teaware: Galasi lagalasi — kuti mwonere “kuvina kwa singano za tiyi” (timasamba ta mtundu wa “Maojian” timayandama mozungulira m’madzi). Gaiwan yoyera ya porcelain — kusonkhanitsa ndi kusunga fungo.

Water Temperature: 80 °C pa kuwira wamba (madzi owiritsa ataziziritsidwa kwa masekondi 90). Kwa giredi yapadera (Cuihao) — 75 °C.

Comparison

Tiyi wina wa ku Hainan wotchuka, wopangidwa m’chigawo cha Baisha pa dothi la chigwa cha meteorite cha zaka 700,000. Baisha Lücha ali ndi phulofayilo yofewa, “ya mineral” chifukwa cha geology yapadera, pamene Jīndǐng Wobiriwira ndi yokhuthala kwambiri, ya mabokosi, ndi “yolemera” chifukwa cha masamba akuluakulu ndi ukadaulo wokazinga.

Tiyi wakuthengo wa m’mbiri wochokera ku phiri la Wuzhishan, wodziwika kuyambira nthawi ya Qing. Shuiman Cha amapangidwa kuchokera ku masamba akuluakulu akuthengo a Hainan pogwiritsa ntchito ukadaulo wamisiri; madzi ake amadziwika ndi mphamvu yayikulu yokana kuwira ndi chikhalidwe chakuya, chowawa pang’ono. Jīndǐng Wobiriwira ndi “mbadwa yake yotukuka,” yokonzedwa ndi zipangizo zamakono ndipo ili ndi kukoma kopukutidwa bwino.

Tiyi wobiriwira wophikidwa ndi nthunzi wa kalembedwe ka Japan kuchokera ku Taiwan. Ukadaulo wosiyana kwambiri (nthunzi m’malo mokazinga) umapereka phulofayilo ya “kunyanja” ndi yaudzu, yosiyana ndi chikhalidwe cha mabokosi ndi uchi cha Jīndǐng Wobiriwira.

Tiyi wobiriwira wa ku Yunnan wochokera ku mitengo yakale ya masamba akuluakulu. Zofanana — zinthu za masamba akuluakulu ndi “thupi lokhuthala” la madzi; zosiyana — tiyi wa ku Yunnan uli ndi kukoma kotsekemera kwa maluwa ndi uchi komanso “kukoma kwa mineral” kwakuthengo, pamene Jīndǐng Wobiriwira amakonda kukhala ndi kamvekedwe koyera ka mabokosi.

Price and Authenticity

Price Category: “Jīndǐng Cuihao” (特级, zopangidwa ndi manja): 800–1,000 yuan pa jin — giredi yapamwamba kwambiri, tsamba limodzi ndi katsamba koyamba, fungo la mabokosi lodziwika bwino, ubweya wochuluka. N’zoyenera kukhala tiyi wopereka mphatso. Giredi yoyamba: 300–500 yuan pa 500 g — tsamba limodzi ndi katsamba kamodzi, madzi owala, kukoma kwatsopano. Giredi yachiwiri: 100–200 yuan pa 500 g — tsamba limodzi ndi timasamba tiwiri, yoyenera kumwa tsiku ndi tsiku ndi kugwiritsidwa ntchito ngati maziko a mitundu yosakanikirana ndi tiyi wa m’mapaketi.