Bānlán Hóngchá斑兰红茶

Classification and Origin

Category: Tiyi wokometsedwa wa ku Hainan (海南添香茶). Ali m’gulu lomwelo ndi tiyi wotchuka wa ku Hainan “Xiānglán Chá” (香兰茶, Xiānglán Chá) — tiyi wopangidwa ndi vanila (Vanilla planifolia), yemwe anapangidwa mu 1993, koma amagwiritsa ntchito pandani osati vanila ngati chokometsera.

Coordinates: ≈ 19.2° N, 109.7° E (pakati pa chisumbu cha Hainan; malo enieni opangira amasiyana).

Origin: China, chigawo cha Hainan (海南, Hǎinán). Kupanga kumafalikira m’madera angapo a chisumbuchi: mizinda ndi zigawo monga Wanning (万宁, Wànníng), Ding’an (定安, Dìng'ān), Qionghai (琼海, Qiónghǎi), Wenchang (文昌, Wénchāng), Chengmai (澄迈, Chéngmài) ndi ena. Pandani amalimidwa pa malo pafupifupi 30,000 mu (~2,000 ha) pachisumbu chonse.

Type: Tiyi wofiira wokometsedwa ndi fungo (添香红茶, tiānxiāng hóngchá) — maziko a tiyi wophika kwathunthu, wolemeretsedwa ndi chokometsera chachilengedwe cha masamba (masamba a pandani). Malinga ndi kakonzedwe ka maziko a tiyi, ndi tiyi wofiira wothira okisijeni kwathunthu; malinga ndi njira yopangira fungo, ndikuwonjezera chigawo cha masamba achilengedwe.

History and Culture

Cultural Significance: Bānlán Hóngchá ali ndi malo apadera m’chikhalidwe cha ku Hainan cha “lao ba cha” (老爸茶, lǎo bà chá) — kumwa tiyi mopanda changu m’malo ochezera a mabanja, zomwe ndi mwambo wa anthu pachisumbu. Tiyi wofiira wa pandani amaperekedwa mozizira (ndi ayezi) komanso wa moto, nthawi zambiri pamodzi ndi zakudya za m’mbali za ku Hainan monga: banlan jianmianbing (斑兰煎面饼, zikondamoyo zokazinga za pandani), banlan gao (斑兰糕, makeke a pandani), qingbuliang (清补凉, supu yotsekemera ya mchere). M’lingaliro lalikulu, pandani akuyimira chizindikiritso cha chikhalidwe cha “Nanyang” (南洋, nányáng) cha Hainan — kugwirizana ndi gulu la anthu ochokera ku China omwe amakhala ku Malaysia ndi Singapore komanso kukongola kwa chisumbu chotentha.

History: Kukhalapo kwa pandani ku Hainan kunayambira m’zaka za m’ma 1920, pamene huaqiao (华侨, huáqiáo — anthu a mtundu wa China omwe ankakhala ku Southeast Asia) anayamba kubweretsa kuchokera ku Malaysia, Singapore, ndi Thailand mbewu za chomera chimenechi, chomwe chinakhala gawo lofunika kwambiri la zakudya za “Nanyang.” Mbeu ndi kale za pandani zinamera mosavuta m’nyengo yotentha ya pachisumbu, ndipo kwa zaka pafupifupi 100, anthu a ku Hainan adagwiritsa ntchito masamba a pandani pakuphika — kukometsera mpunga, kukonza pudding ya magawo asanu ndi anayi yopangidwa ndi ufa wa mpunga (九层糯, jiǔ céng nuò) ndi zakudya zina zachikhalidwe.

Name Breakdown: 斑兰 (Bānlán) — dzina lodziwika la pandani m’Chitchina, lachokera ku mawu a Chimalay akuti “pandan.” 红茶 (Hóngchá) — tiyi wofiira, chisonyezero chosonyeza maziko a tiyi. Dzina lonse limatanthauza “tiyi wofiira wopangidwa ndi pandani.”

Botany and Raw Material

Tiyi wofiira wochokera ku mitundu ya masamba akuluakulu a ku Hainan Camellia sinensis var. assamica — makamaka masamba akuluakulu a ku Hainan (海南大叶种) ndi/kapena masamba akuluakulu a ku Yunnan (云南大叶种), komanso mitundu ina yotengedwa kuchokera ku Fujian (Fuding Da Bai, Fuyun-6 ndi zina). Mitundu ya masamba akuluakulu imadziwika ndi kuchuluka kwa polyphenols ndi caffeine, zomwe zimawapanga kukhala maziko abwino a tiyi wofiira wokoma kwambiri komanso wodzaza m’kamwa.

Pandanus amaryllifolius Roxb. (banja la Pandanaceae). Mayina a Chitchina: xiangludou (香露兜, xiāng lùdōu), banlanye (斑兰叶, bānlán yè), xianglanye (香兰叶, xiānglán yè), xianglintou (香林投, xiāng líntóu). Chomera cha masamba osatha cha masamba aatali (40–80 cm), opapatiza, ooneka ngati lance, obiriwira kwambiri. Fungo lake losiyana limachokera ku kukhalapo kwa 2-acetyl-1-pyrroline (2-AP) — mankhwala omwewo amene amapereka fungo la mpunga wa jasmini wa “basmati.” Kuwonjezera pa makhalidwe a fungo, masamba a pandani ali ndi chlorophyll (chopangira mtundu wobiriwira wachilengedwe), vitamini A ndi C, komanso mankhwala ena omwe ali ndi mphamvu.

Chaka chonse (Hainan ndi dera lokhalo ku China komwe tiyi amakololedwa m’nyengo zonse zinayi; nyengo ya kukula imatha mpaka miyezi 10). Mulingo wokolola maziko a tiyi: mphukira ndi tsamba limodzi kapena awiri (一芽一叶, 一芽二叶).

Masamba amadulidwa chaka chonse, makamaka masamba achichepere, omwe ali ndi mafuta ambiri ofunika.

Terroir

Climate: Nyengo ya mphepo ya m’madera otentha. Kutentha kwapachaka — 22–26 °C. Mvula — 1700–2400 mm. Chinyezi chambiri — >80 %. Mkhalidwewu ndi wofanana ndi wa ku Sri Lanka ndi Malaysia, zomwe zikufotokoza chifukwa chake ulimi wa tiyi umakhala wopambana komanso kuti pandani amasinthidwa bwino ndi nyengo.

Soil: Nthaka za laterite ndi zofiira za m’madera otentha, zokhala ndi madzi otha bwino komanso zokhala ndi chitsulo chochuluka ndi zinthu zamoyo. M’madera ena — nthaka za mapiri zokhala ndi selenium yochuluka.

Kuchokera m’zigwa za m’mphepete mwa nyanja (~50 m) mpaka ku minda ya kumapiri ku mapiri apakati pa Hainan (mpaka 600–800 m). Minda ya tiyi ili m’maboma a Ding’an (mapiri akummwera), Wanning (gombe lakum’mawa), Qiongzhong, Wuzhishan ndi Baisha.

Makamaka madera otsika ndi a m’mapiri (mpaka 200–300 m); pandani amakula bwino pansi pa mitengo ya kanjedza ndi mitengo ya betel (林下种植, línxià zhòngzhí — ulimi wapansi pa mitengo).

Pandani amalimidwa ngati mbewu yapansi pa mitengo ya betel (槟榔, bīnglang) kapena mitengo ya kokonati, zomwe zimathandiza kugwiritsa ntchito bwino malo apakati pa mizere. Safunikira feteleza wa mankhwala; amafalikira bwino mwakumera.

Production

Maola 12–18; kuchepetsa chinyezi cha masamba ndi 25–30%.

Kupanga kapangidwe ka masamba kamene kamafanana ndi mizere kapena kozungulira.

Kuwonjezera okisijeni mokonzedwa pa kutentha kwa 24–28 °C ndi chinyezi >90% kwa maola 3–5.

Ndi mpweya wotentha pa 100–120 °C mpaka chinyezi chotsalira ≤6%.

Kulekanitsa magawo.

Masamba a pandani odulidwa amasakanizidwa ndi tiyi wofiira womalizidwa ndi kuwotchedwanso pang’ono pa kutentha kwapakati (60–80 °C), kulola kuti mankhwala onunkhira a pandani alowe m’masamba a tiyi. Njirayi ndi yofanana ndi njira yakale ya ku China yotchedwa “xūnzhì” (窨制, xūn zhì) — kupatsa fungo tiyi wa jasmini.

Zidutswa zouma kapena ufa wa pandani amasakanizidwa ndi tiyi wofiira womalizidwa mwa mulingo wina.

Masamba a tiyi amathiridwa ndi madzi atsopano a pandani, kenako nkuwotchedwanso.

Organoleptic Profile

Dry Leaf Appearance: Tiyi wofiira wouma wa mtundu wakuda kapena wakuda kwambiri, wopota, wosakanizidwa ndi zidutswa za masamba a pandani owumitsidwa — kuyambira obiriwira otha mpaka achikasu ngati golide, kutengera njira yoyanikira. M’mitundu ina, tizilombo ta golide (显毫, xiǎn háo) ta maziko a tiyi timawoneka.

Dry Leaf Aroma: Zimveka kwambiri za pandani: fungo lokoma ngati udzu, lokhala ndi kakomedwe ka vanila, la udzu wongodulidwa kumene, ndi kamvekedwe kakang’ono ka “mpunga.” Pansi pake — fungo lofunda, la uchi la tiyi wofiira.

Liquor Aroma: Lowala komanso losazolowereka: funde loyamba — fungo lobiriwira, lotsekemera komanso lonona ngati mkaka la pandani, lomwe ku Southeast Asia limagwirizanitsidwa ndi kuphika kunyumba; lachiwiri — zonunkhira za uchi ndi zipatso za tiyi wofiira; kumapeto — mawu ofewa a udzu ndi mtedza.

Kuyambira wa amber mpaka wofiira ngati chestnut, wowonekera. Ngati pali pandani wochuluka, chopondapo chikhoza kukhala ndi kawonekedwe kakang’ono kobiriwira.

Spent Leaves: Masamba a tiyi amatambasuka mosavuta, amtundu wa mkuwa ndi bulauni; zidutswa za pandani — zofewa, zobiriwira zotuwa kapena za mtundu wa olive.

Taste: Kofewa, kozungulira, ndi “kunona” kotsekemera kwa pandani, komwe kumayenderana mwabwino ndi kukhathamira komanso kuwawa kochepa kwa tiyi wofiira wa ku Hainan. Kulawa kotsatira — kumakhala kotalikira, ndikuzizira kwa udzu ndi kutsekemera kotsalira kwa uchi. Tiyi amamveka bwino akamwa wa moto komanso wozizira — banlan hongcha woziziritsidwa ndi ayezi amatsitsimutsa kwambiri m’kutentha kwa m’madera otentha.

Chemical Composition

Amino Acids: Kuphatikizapo L-theanine; kuchuluka kwake kuli kochepa pang’ono kusiyana ndi mitundu ya masamba ang’onoang’ono.

3.5–4.5% — mulingo wapatali, wodziwika kwa var. assamica.

Mankhwala ofunika kwambiri onunkhira omwe amapereka fungo losiyana la kutsekemera ngati vanila. Mankhwala omwewo amapereka fungo la mpunga wa jasmini.

Chopangira mtundu wobiriwira wachilengedwe; posiyanika m’mavakiyumu mozizira, chimasungidwa kwambiri.

Amakhala ndi mphamvu yochepa yochepetsa kuwonongeka kwa maselo.

Minerals: Potaziyamu, magnesiyamu, manganizi, zinki; m’nthaka zokhala ndi selenium, kuchuluka kwa selenium kumakhala apamwamba.

Polyphenols: 18–25% (apamwamba kuposa averegi kwa tiyi wofiira chifukwa cha zipangizo za masamba akuluakulu). Zotsatira za kuthira okisijeni zimawonekera kwambiri: theaflavins, thearubigins.

Vitamins: A (beta-carotene), C (ascorbic acid).

Health Notes

Caffeine ndi L-theanine ya maziko a tiyi amapereka mphamvu yofewa komanso yokhalitsa.

Polyphenols a tiyi wofiira pamodzi ndi mankhwala amphamvu a pandani amayenderana, ndikupanga chitetezo chokwanira cha antioxidant.

Polyphenols othilidwa okisijeni a tiyi wofiira amagwira ntchito modekha pa mucous m’mimba. M’mankhwala achikhalidwe a ku Southeast Asia, pandani amadziwika kuti ndi chinthu chothandiza kugwilitsa ntchito chakudya komanso kuchotsa kutupa.

Mafuta onunkhira a pandani (2-AP ndi mankhwala a terpene) ali ndi mphamvu yochepetsera nkhawa, zomwe zimapangitsa banlan hongcha kukhala chisankho chabwino cha kumwa tiyi madzulo.

Woziziritsidwa ndi ayezi, tiyi amathetsa ludzu komanso amachepetsa kumva kutentha.

Potaziyamu ndi polyphenols a tiyi wofiira, akamamwa nthawi zonse mopambanitsa, amathandiza kusunga kuwumbika kwa mitsempha.

Vitamini C yochokera m’masamba a pandani (akapangidwa modekha) ndi mchere wochepa wa maziko a tiyi amathandiza pachitetezo chonse.

Brewing

Tea Amount: 4–5 g pa 120–150 ml (njira ya gongfu); 3–4 g pa 250–300 ml (njira ya ku Europe kapena kuphika mu kapu ya tsiku ndi tsiku).

Teaware: Mpika wa porcelain kapena gaiwan (盖碗) — pophika moto; mpika wagalasi — pokonda kusangalala ndi kusiyana kwa mitundu ya tiyi ndi pandani; pa tiyi wozizira — galasi lalikulu la ayezi.

Water Temperature: 90–95 °C.

Storage

Container: Zotsekera, zosawonekera — chidebe cha malata kapena thumba la zojambulazo. Zigawo za pandani zimakhudzidwa ndi kuwala ndi chinyezi.

Shelf Life: Miyezi 6–12. Fungo la pandani limachepa mofulumira kusiyana ndi kukoma kwa maziko a tiyi, choncho banlan hongcha ndi bwino kumwa ali watsopano.

Pamalo owuma, amdima, ozizira, 15–25 °C. Musasunge pafupi ndi zinthu zonunkhira kwambiri.

Comparison

“Wachibale” wapafupi — tiyi wokometsedwa ndi zokometsera za vanila (Vanilla planifolia). Ali ndi fungo lakuya la vanila la “makeke,” pomwe banlan hongcha amasiyana ndi mawonekedwe atsopano, “obiriwira,” komanso audzu.

Tiyi wachikale wachitchina wokometsedwa (kawirikawiri pa maziko obiriwira). Njira yopangira tiyi wa jasmini (窨制, xūn zhì) — kuyika tiyi mobwerezabwereza ndi masamba a jasmini — yakhala ikugwiritsidwa ntchito kwa zaka mazana ambiri ndipo ndi yosiyana ndi kusakaniza kosavuta kwa banlan hongcha. Mbiri ya jasmini ndi yamaluwa komanso “yopanda mphepo”; ya pandani — “ngati mkaka” ndi “vanila.”

Tiyi wofiira wokometsedwa ndi maluwa a osmanthus. Osmanthus amapereka fungo la zipatso ndi uchi ndi zonunkhira za ma apricot, pomwe pandani ali ndi mawonekedwe achilendo kwambiri, a “m’madera otentha.”

Zakumwa za tiyi za ku Thailand zokhala ndi pandani ndizofala m’malo ogulitsa zakudya za mumsewu ku Bangkok ndi Chiang Mai. Kusiyana kwa banlan hongcha wa ku Hainan ndiko kugwiritsa ntchito maziko a tiyi apamwamba a mtundu wa gongfu m’malo mwa tiyi wamba komanso njira yosamalitsa yopangira fungo.

Price and Authenticity

Price Category: Gawo lapakati la tiyi wapadera wa ku Hainan. Mtengo umasiyana kuyambira 100–300 yuan / 250 g kutengera mtundu wa maziko a tiyi, njira yosamalira pandani, ndi mtundu wa kampani. Zopangidwa ndi pandani woumitsidwa mozizira kwambiri ndizodula kusiyana ndi zoumitsidwa mwachizolowezi.