Cangshan Xue Lü

Classification and Origin

Category: Tiyi wobiriwira wa masamba akulu a ku Yunnan; tiyi wodziwika bwino m’chigawo cha Yunnan (云南省级名茶).

Coordinates: Pafupifupi 25°35′–25°45′ N, 100°05′–100°15′ E.

Origin: China, chigawo cha Yunnan (云南, Yúnnán), Dali Bai Autonomous Prefecture (大理白族自治州, Dàlǐ Báizú Zìzhìzhōu), mapiri a Cāngshān ndi dera la m’mphepete mwa nyanja ya Ěrhǎi.

Type: Tiyi wobiriwira (wosavunda). Hōngqīng (烘青) – kuwumitsa ndi moto; mawonekedwe – wopiringizika ndi wopindika (曲条形, qū tiáo xíng).

History and Culture

Cultural Significance: Tiyiyu amalumikizana kwambiri ndi chikhalidwe cha mtundu wa Bai (白族, Báizú) ndi mwambo wa “Makapu Atatu a Tiyi” (三道茶, sān dào chá) – mwambo wochezera alendo wa Bai, pomwe kapu yoyamba – tiyi wowawa wokazinga, wachiwiri – tiyi wotsekemera, wachitatu – tiyi wa “kukoma kwa moyo” wokhala ndi zokometsera. Ngakhale mitundu yosiyanasiyana imagwiritsidwa ntchito pa Sān Dào Chá, Cāngshān Xuě Lǜ ndi mmodzi mwa olemekezeka kwambiri a tiyi wobiriwira wa ku Dali ndipo nthawi zambiri amagwiritsidwa ntchito ngati maziko a kapu yoyamba.

History: Mwambo wa tiyi ku Dali watha zaka zoposa chikwi. Wolemba ndakatulo wa m’nthawi ya Tang, Jiǎ Dǎo (贾岛, Jiǎ Dǎo), m’ndakatulo yake “Kuperekeza Zhu Xiu akubwerera ku Jiannan” adalemba za “mphukira zazing’ono za tiyi wa chipale chofewa” (芽新抽雪茗), zomwe zimasonyeza kuti kumwa “tiyi wa chipale chofewa” wa Cāngshān kudalipo m’nthawi ya Tang (618–907). Dali ndi mzinda wokhala ndi ubale wolimba ndi malonda a tiyi: m’nthawi ya Ming ndi Qing, umali malo opakira katundu pa njira ya kumwera chakumadzulo ya Chámǎ Gǔdào (茶马古道, Chámǎ Gǔdào).

Name Breakdown: “Cāngshān” (苍山) ndi dzina la mapiri omwe amalamulira Dali; “Xuě” (雪) – “chipale chofewa” – amatanthauza nsonga za chipale chofewa za Cāngshān ndi ubweya woyera wochuluka pa tsamba la tiyi, wofanana ndi chipale chofewa; “Lǜ” (绿) – “wobiriwira” – mtundu wa tiyi womwewo. Choncho, dzina lake limatanthauza “chipale chofewa chobiriwira cha m’mapiri a Cāngshān” – fano la ndakatulo, momwe ubweya woyera umayerekezedwa ndi chipale chofewa pa nsonga, ndipo wobiriwira ndi mapiri a m’munsi mwake.

Botany and Raw Material

Cultivar: Waukulu ndi Yúnnán Shuāngjiāng Měngkù Dàyè Zhǒng (云南双江勐库大叶种, Yúnnán Shuāngjiāng Měngkù Dàyè Zhǒng) – mtundu wa masamba akulu a m’dziko lonse (Camellia sinensis var. assamica), wodziwika ndi masamba amphamvu, obiriwira okhala ndi ubweya wambiri, ndipo amatha kusunga kukongola (持嫩性) kwa nthawi yayitali. Muli ma polyphenols opitirira 20%, ma amino acid osachepera 3.5%, zomwe zimapereka kukoma kokoleza komanso kwatsopano. Cultivar yothandizira – Fúdǐng Dàbái Chá (福鼎大白茶, Fúdǐng Dàbái Chá).

Picking: Kusonkhanitsa kwa masika kumayamba pamaso pa chikondwerero cha Qīngmíng (清明, Qīngmíng, kumayambiriro kwa April) kwa gulu lapadera; pamaso pa Gǔyǔ (谷雨, Gǔyǔ, pakati pa April) – kwa gulu loyamba. Pachaka, 12–20 kusonkhanitsa kumachitika. Kusonkhanitsa kwa chilimwe ndi mphukira kumapanga mitundu yambiri.

Pluck Standard: Gulu lapadera (明前特级, míngqián tèjí) – mphutsi ndi tsamba limodzi loyamba kutuluka; gulu loyamba (雨前一级, yǔqián yījí) – mphutsi ndi masamba awiri; kusonkhanitsa kwa chilimwe ndi mphukira – masamba otseguka a tiyi watsiku ndi tsiku.

Terroir

Altitude: 1500–2000 m; mitengo yakale ya tiyi (古树, gǔshù) imapezeka makamaka pakati pa 1500–2000 m.

Climate: Kutentha kwapakati pachaka 15–16 °C; mvula yapachaka 1000–1300 mm. M’chilimwe ndi mphukira, kukhala kwa mitambo ndi chifunga kumafika 80%, zomwe zimapereka kuwala kofalikira ndikuchepetsa kukula kwa mphutsi, kuthandiza kuti ma amino acid, caffeine, ndi mafuta onunkhira azikhala ochuluka.

Soil: Dothi lachikasu-lofiirira la asidi pang’ono ndi dothi lamchenga la pH 4.5–6.0, lolemera ndi zinthu zamoyo ndi mchere – potaziyamu (K) ndi selenium (Se).

Mapiri a Cāngshān – nthambi yakumwera ya mapiri a Héngduàn (横断山脉, Héngduàn Shānmài) – amatulukira pamwamba pa mzinda wa Dali ndi nyanja ya Ěrhǎi. Minda ya tiyi ili m’mapiri a m’mphepete mwa nyanja. Chochititsa chidwi ndi kuti nsonga za chipale chofewa (malo okwera kwambiri, Mǎdēngfēng, ndi 4122 m) zimagwirizana ndi nyengo yotentha m’munsi: m’nyengo yozizira, pamapiri pali chipale chofewa, koma m’mbali mwake muli maluwa a camellia.

Mapiri akumwera a Cāngshān m’chigawo cha Nánjiàn (南涧县, Nánjiàn Xiàn) ndi minda ya tiyi m’munsi mwa Tàilǎoshān (太姥山, Tàilǎoshān), omwe amapereka pafupifupi 70% ya zopangira. Awa ndi malo omwe mitengo yakale ya tiyi imapezeka kwambiri.

Organoleptic Profile

Dry Leaf Appearance: Mawonekedwe opiringizika ndi opindika (卷曲形); masamba obiriwira obiriwira ochuluka, opiringizika bwino, okhala ndi chowala chamafuta (墨绿油润); m’malo mwake mumaoneka mphutsi zobiriwira; ubweya woyera wochuluka umaphimba pamwamba ngati chipale chofewa.

Dry Leaf Aroma: Lokwezeka, loyera ndi lolemekezeka (清香高雅), lokhala ndi kamvekedwe ka chimanga chaching’ono chifukwa cha ubweya wochuluka (毫香, háo xiāng); kumamvekanso kamvekedwe ka “kutchire” ka mapiri – chizindikiro cha malo a mapiri aatali osaipitsidwa (原野香, yuányě xiāng).

Liquor Aroma: Limasintha kukhala lokoma la mkaka ndi fungo lakuya la chestnut; kapu ikamazizira imakhala ndi fungo “lozizira” la nthawi yayitali – zotsatira za kuumitsa katatu.

Liquor Color: Wachikasu wofewa, wowonekera bwino ndi wowala (嫩黄透亮) kwa gulu lapadera; wobiriwira wachikasu ndi woyera kwa gulu loyamba.

Spent Leaves: Mtundu wobiriwira wachikasu, wofanana; mphutsi ndi zotanuka komanso zosawonongeka.

Taste: Kutsitsimuka kowonekera (鲜爽, xiān shuǎng) chifukwa cha ma amino acid ochuluka; thupi lolimba lokhala ndi kamvekedwe ka mafuta (醇厚, chúnhòu) kuchokera ku ma polyphenols ochuluka; huígān (回甘) yachangu komanso yamphamvu – kukoma kwapambuyo komwe kumatulukira kuchokera ku muzu wa lilime.

Chemical Composition

Amino Acids: ≥ 3.5% – chimodzi mwaziphamaso zapamwamba kwambiri pakati pa tiyi wobiriwira wa ku Yunnan; zimadza chifukwa cha cultivar ya Měngkù ya masamba akulu ndi malo a mapiri pomwe mphutsi zimamera pang’onopang’ono.

Nthawi zambiri 3.5–4.5% kwa zomera za masamba akulu.

Essential Oils: Amachititsa fungo lambiri – ma pyrazine (fungo la chestnut lochokera ku kuumitsa), linalool ndi geraniol (kamvekedwe ka maluwa ndi zipatso kuchokera ku cultivar ya Měngkù).

Minerals: Potaziyamu, selenium, manganese, fluoride.

Polyphenols: > 20% – amapereka kukhwime ndi kukhazikika kwa kukoma; kwa tiyi wa masamba akulu a ku Yunnan, pamakhala ma polyphenols ndi ma amino acid onse ochuluka, zomwe zimapereka kuphatikiza kwapadera kwa “mphamvu ndi kutsitsimuka.”

Vitamins: Vitamini C (mpaka 200 mg/100 g m’zomera zatsopano), mavitamini B₁, B₂, K.

Health Notes

Ma polyphenols ochuluka; malinga ndi kafukufuku wina, mphamvu yake yochepetsera ma free radicals ndi yoposa ya tiyi wobiriwira wamba chifukwa cha kuchuluka kwa ma catechins ochokera ku masamba akulu.

Caffeine yophatikizana ndi L-theanine imapereka chidwi chosalekeza komanso chokhazikika popanda nkhawa.

Ma catechins ndi ma epigallocatechin gallate amathandizira kutentha kwa mafuta.

M’mankhwala achikhalidwe a ku China, tiyi wobiriwira amadziwika kuti “wozizira” (性凉, xìng liáng) – amamwa kuti achepetse kutentha ndi kutsitsimula m’miyezi yachilimwe.

Ma catechins ndi vitamini B₂ amathandiza kuchepetsa kutopa kwa maso.

Ma polyphenols amathandizira kugwira ntchito kwa chakudya ndi kukhazikika kwa tizilombo toyambitsa matenda.

L-theanine imathandizira kuti ubongo uzikhala watcheru, zomwe zimathandiza kuzindikira.

Brewing

Kutentha kwabwino kwa kulawa ndi pafupifupi 60 °C: pa kutentha kotere, kutsitsimuka kwa ma amino acid kumawonekera kwambiri. Osamwa ndi njala. Anthu omwe m’mimba mwawo ndi yovuta akhoza kuwonjezera kachidutswa ka ginger. Ngati muli ndi vuto la tulo, pewani kumwa pambuyo pa masana.

Tea Amount: 5 g pa gaiwan kapena teapot ya 100–120 ml (pafupifupi 1/5 ya chiwiya).

Teaware: Gaiwan ya porcelain yopyapyala (njira yabwino kwambiri yowongolera kutha ndi kusangalala ndi fungo la chivindikiro); teapot ya Yixing ya dongo laporous ndi yoyenera kuwonetsa kulimba kwa thupi.

Water Temperature: 95 °C – mochuluka kuposa tiyi wina wobiriwira. Zomera zazikulu za ku Yunnan zochokera pa 2000 m zimafuna kutentha kwakukulu kuti kukoma ndi fungo ziwululidwe mokwanira.

Comparison

Mawu onse a tiyi wobiriwira wa ku Yunnan wopangidwa kuchokera ku masamba akulu. Xuě Lǜ ndi mmodzi mwa olemekezeka kwambiri a gulu limeneli, wosiyana chifukwa chochokera m’mapiri aatali a Cāngshān ndi kuumitsa katatu kwapadera.

Tiyi wobiriwira wa ku Sichuan wopangidwa kuchokera ku masamba ang’onoang’ono – wosalala kwambiri, wokhala ndi kamvekedwe ka maluwa ndi nyemba, ndipo amawira pa 75–80 °C. Xuě Lǜ ndi wolimba, wamafuta, wamphamvu, ndi wotentha pa kutentha kwa kuwira.

Tiyi wobiriwira wopiringizika wa ku Jiangsu wochokera ku masamba ang’onoang’ono – wopepuka, wamaluwa, wazipatso. Xuě Lǜ amafanana ndi mawonekedwe opiringizika koma amasiyana ndi kukula kwa kukoma: tsamba lalikulu la ku Yunnan limapereka kusakaniza komwe Bìluóchūn sangafanane nako.

Tiyi wobiriwira wa ku Hubei wokhala ndi kamvekedwe ka chestnut ndi kuumitsa komaliza ndi makala. Amakhala ofanana ndi kamvekedwe ka mtedza, koma Bìfēng ndi wochepa, wosakhwima; Xuě Lǜ ndi wamphamvu komanso wolimba chifukwa cha tsamba lalikulu la ku Yunnan.

Tiyi wobiriwira wamapiri wa ku Jiangxi wochokera kumalo amene ali ndi chifunga chofanana. Yúnwù amapereka kamvekedwe kofewa, kosalala, kotsekemera ngati maluwa pa 80 °C. Xuě Lǜ pa kutentha kwakukulu amawulula mlingo wosiyana kotheratu – wolimba, wamafuta, wokhala ndi mawonekedwe a “mafupa” omwe amadziwika ndi tsamba lalikulu la ku Yunnan.

Price and Authenticity

Price Category: Mlingo waukulu. Fakitale ya Xiàguān (下关茶厂) – wopanga woyambirira – amapereka gulu lapadera la míngqián la mphutsi zonse pafupifupi 260 yuan/50 g. Tiyi wochokera ku mitengo ya zaka 300 kuchokera kwa opanga apadera (mwachitsanzo, “Wángfǔ Yúnchá”, 王府云茶) – pafupifupi 619 yuan/150 g. Gulu la mvula – kuyambira 150 yuan/250 g.

Price Factors: Zaka za mitengo (zomera zakale ndizokwera mtengo kwambiri), nyengo yosonkhetsa, gulu, mtundu wa wopanga.