Цзяншань Люй Му Дань

Classification and Origin

Category: Tiyi wa mbiri yakale wodziwika ku China. Chopangidwa chotetezedwa ndi chizindikiro cha malo (原产地域产品保护, 2004; 国家农产品地理标志, 2021).

Coordinates: pafupifupi 28°44′ N, 118°37′ E (pakati pa mzinda wa Jiangshan). Malo oyambira tiyi apamwamba ali m'mudzi wa Peijiadi (裴家地村) m'dera la Bao'an (保安乡) ndi m'mudzi wa Zhoucun (周村村) m'tauni ya Nianbadu (廿八都镇) — m'mapiri ataliatali a nkhalango ya makolo ku Xianxialing.

Origin: China, chigawo cha Zhejiang (浙江省, Zhèjiāng Shěng), mzinda wa Jiangshan (江山市, Jiāngshān Shì), womwe uli m'boma la Quzhou (衢州市, Qúzhōu Shì). Jiangshan ili pa mphambano ya zigawo zitatu — Zhejiang, Fujian ndi Jiangxi, pa phiri la kumpoto kwa mapiri a Xianxialing (仙霞岭, Xiānxiá Lǐng).

Type: Tiyi wobiriwira (绿茶, lǜchá), wosatenthedwa. Gulu laling'ono — tiyi wobiriwira wokhotakhota wophikidwa (卷曲形炒青绿茶).

History and Culture

Cultural Significance: Jiangshan Lǜ Mǔdān ndi "chizindikiro" cha mzinda wa Jiangshan komanso chizindikiro cha mbiri ya tiyi ya kumadzulo kwa Zhejiang. Makalata a ndakatulo a Su Shi ndi abwenzi ake, omwe amatamanda tiyi wa Xianxialing, afika ku mbiri ya zolemba za tiyi ku China. Mphoto ya mfumu ya nthawi ya Ming ndi udindo wake wa “tiyi woperekedwa kwa mfumu” zinalimbitsa mbiri ya tiyiyu pa mlingo wa dziko lonse. Masiku ano, Lǜ Mǔdān ndi gawo la mbiri yamoyo ya tiyi ya Zhejiang ndipo ndi mmodzi mwa oyimira dera la tiyi wobiriwira wakale wa ku China.

History: Chiyambi cha kupanga tiyi m'dera la Jiangshan chikuonekera kuyambira nthawi ya mfumu ya Tang (618–907). Lu Yu (陆羽, Lù Yǔ) mu "Chajing" (《茶经》, Chájīng) akutchula dera la Xujiang (须江, Xūjiāng) — dzina lakale la Jiangshan — monga limodzi mwa madera a tiyi a Zhexi. M'nthawi ya mfumu ya Northern Song (960–1127), wolemba ndakatulo Su Shi (苏轼, Sū Shì), yemwe anali bwanamkubwa wa Hangzhou, analandira mphatso ya tiyi yochokera ku mapiri a Xianxialing kuchokera kwa bwenzi lake Mao Pang (毛滂, Máo Pāng) wa ku Jiangshan, ndipo anayamikira kwambiri, nati ndi “奇茗极精” — “tiyi wosazolowereka, wangwiro mpaka kumalekezero.” M'nthawi ya Ming, mu ulamuliro wa Zhengde (正德, 1506–1521), mfumu Zhu Houzhao (朱厚照), paulendo wake woona zinthu ku Jiangnan, analawa tiyi wa Xianxialing, nampatsa dzina “Lüming” (绿茗, Lǜmíng) ndipo analamula kuti awonjezedwe pa mndandanda wa tiyi woperekedwa kwa mfumu (贡茶, gòngchá). M'nthawi ya Qing, mchaka cha 12 cha ulamuliro wa Tongzhi (同治, 1873), buku la “Kufotokoza kwa Mzinda wa Jiangshan” (《江山县志》) linali ndi zolembedwa zatsatanetsatane za luso la kusonkhanitsa ndi kusintha. Mu 1980, akatswiri a m'derali anabwezeretsa njira yakaleyi, ndipo mu 1982 pa mpikisano wa tiyi wapadera ku Changsha, Jiangshan Lǜ Mǔdān inalandira malo achiwiri pa tiyi khumi apamwamba m'dziko lonse. Mu 2004, bungwe la State Quality Supervision linapereka chitetezo cha dzina la malo ochokera. Mu 2021, inalandira chitetezo cha boma cha chizindikiro cha malo a zinthu zaulimi.

Name Breakdown: 江山 (Jiāngshān) — "Jiangshan," dzina la mzinda; 绿 (lǜ) — "wobiriwira," kusonyeza mtundu wa emerald; 牡丹 (mǔdān) — "peony wamaluwa," fanizo la maonekedwe a masamba omwe akutseguka m'madzi ngati petals a peony. Dzina lakale 仙霞化龙 (Xiānxiá Huà Lóng, “chinjoka chosintha cha Xianxialing”) limagogomezera ubale ndi mapiri ndi ndakatulo ya kusuntha kwa masamba mu kapu.

Botany and Raw Material

Kwa gulu lapadera (特级, tèjí) — mphukira yathunthu kapena mphukira ndi tsamba limodzi lomwe likungoyamba kutseguka; kwa gulu loyamba — mphukira ndi tsamba limodzi lotseguka; kwa lachiwiri — mphukira ndi masamba awiri akungoyamba kutseguka. Mphukira iyenera kukhala yayitali kuposa tsamba.

Cultivar: Cultivar yaikulu ndi mtundu wa anthu a Jiangshan (江山本地群体种, Jiāngshān běndì qúntǐ zhǒng), womwe uli wa gulu la tsamba lapakati (Camellia sinensis var. sinensis). Zowonjezera zimagwiritsidwa ntchito mitundu yosankhidwa Yingxiang (迎霜, Yíngshuāng) ndi Longjing 43 (龙井43, Lóngjǐng 43). M'dera lapakati la mudzi wa Peijiadi, pali mitengo yakale ya tiyi ya zaka zoposa 150, yomwe imadziwika ndi tsamba lokhuthala, lonyowa lomwe limatha kukhalabe losalala kwa nthawi yayitali (持嫩性).

Picking: Kusonkhanitsa kwa masika: kumayamba chisanafike chikondwerero cha Qingming (清明, Qīngmíng, kawirikawiri koyambirira kwa April) ndipo kumathera pambuyo pa Guyu (谷雨, Gǔyǔ, kumapeto kwa April). Ubwino wapamwamba kwambiri uli ndi tiyi wosonkhanitsidwa chisanafike Qingming (明前茶, míngqián chá).

Raw Material: Sizololedwa kusonkhanitsa mvula ikagwa ndi mame, sitimasonkhanitsa mphukira zochepa ndi zofowoka, masamba owonongeka ndi tizilombo, komanso mphukira za mtundu wofiirira. Zipangizo ziyenera kukhala zofanana, zatsopano, zopanda fungo lachilendo.

Terroir

Altitude: 500–800 mamita pamwamba pa nyanja. Zipangizo zabwino kwambiri zimachokera kumadera ataliatali pafupi ndi nkhalango ya makolo.

Soil: Dothi lachikasu lofiira la acidic (红黄壤, hónghuáng rǎng), lomwe limapangidwa ndi kuwonongeka kwa miyala ya granite. pH ya dothi — 4.5–5.5. Potaziyumu — mpaka 206.6 mg/kg, zinthu za organic — ≥ 2.5%. Dothi limatsika bwino madzi ndipo limakhala ndi mchere wambiri, zomwe zimathandiza kupanga fungo labwino la tiyi.

Mzinda wa Jiangshan uli m'dera la nyengo yobiriwira yamvula yamkuntho. Kutentha kwa pachaka pakati — 17.3 °C, mvula ya pachaka — pafupifupi 1700 mm, chinyezi cha mpweya — kuposa 80%. Malo oyambira tiyi apamwamba ali kumpoto kwa phiri la Xianxialing (仙霞岭), kumene minda ya tiyi imazunguliridwa ndi nkhungu ndi mitambo chaka chonse, zomwe zimapereka kuwala kobalalika ndi kusintha kwapang'onopang'ono kwa kutentha.

Mitambo yambiri ndi nkhungu (mawu akuti “nkhungu ya mitambo” — 云雾, yúnwù — mwachikhalidwe amasonyeza malo ataliatali ochokera tiyi) amapanga malo abwino oti pakhale ma amino acid ambiri ndi zinthu zopangira fungo, zomwe zimapatsa tiyi kutsekemera, kusalalikira ndi fungo lovuta. Dera lonse la mzinda wa Jiangshan limakhala ndi maboma ndi matauni 19 omwe amapanga tiyi; nkhalango m'dera lapakati imafika pa 80%, zomwe zimapereka mthunzi wachilengedwe, mitundumitundu ya zamoyo ndi kuchepetsa kufunika kwa mankhwala a tizilombo. Malo a mapiri okhala ndi kusiyana kwa kutalika kuyambira 150 mpaka 1500 m amapanga nyengo zosiyanasiyana, momwe malo aliwonse amapereka tiyi ndi makhalidwe ake.

Organoleptic Profile

Dry Leaf Appearance: Mawonekedwe okhotakhota, ooneka ngati masamba a duwa, omwe amatseguka mwachilengedwe mu kapu. Mtundu — wobiriwira wandiweyani wonyezimira ngati mafuta. Tiyi wa gulu lapamwamba ali ndi mawonekedwe owonekera bwino a “peony woyera” — ubweya wochuluka wa siliva, wofanana ndi masamba ang'onoang'ono. Kutalika kwa mphukira kwa gulu lapadera — osapitirira 2.5 cm.

Dry Leaf Aroma: Fungo lowala la chestnut (板栗香, bǎnlì xiāng) — yomwe ndi fungo lalikulu; fungo laling'ono la maluwa, lofanana ndi orchid, limapanga “nyimbo ya mapiri ataliatali” (高山韵, gāoshān yùn). Fungo ndi lakuya, loyera, lopanda fungo la udzu kapena la nkhalango.

Liquor Aroma: Fungo lalikulu, lodzaza la chestnut ndi fungo laling'ono la maluwa. Chodziwika chapadera — fungo limakhalabe mu kapu yozizira (fungo lozizira la kapu) kwa mphindi zoposa 30.

Liquor Color: Wobiriwira wa emerald wosalala, woyera ndi wowala, ndi kuwala kodabwitsa.

Spent Leaves: Masamba osalala, obwerera m'mbuyo — obiriwira, ofanana, athunthu; mu kapu amatseguka ngati masamba a peony. Tiyi wabwino amayandama ndiku “phuka” mkati mwa madzi; wochepa amamira pansi ndipo satseguka.

Taste: Kutsekemera kowala (鲜爽, xiānshuǎng), komwe kumadza chifukwa cha ma amino acid ochuluka (≥ 2.8%); thupi lolimba, lodzaza (醇厚, chúnhòu) chifukwa cha polyphenols (≥ 25.6%); kutsekemera kokhalitsa, kodziwika bwino kotsalira m'kamwa (回甘, huígān), komasulira mofewa kukhala kuzizirira m'kamwa.

Chemical Composition

Alkaloids: Kafeini (pafupifupi 2.5–3.5%), theobromine ndi theophylline — zimapatsa mphamvu ndi chikhalidwe chowawa, chomwe chimayenderana ndi kutsekemera kwa ma amino acid.

Amino Acids: Ma amino acid aulere — ≥ 2.8%. L-theanine amapanga kutsekemera kwa “umami” ndi kukulitsa kuziziritsa, komanso amakhala ndi mphamvu yofewa yotsitsimula ndi yolimbikitsa.

Essential Oils: Amachititsa fungo la chestnut ndi la maluwa; momwe amapangira amapangidwa ndi malo ataliatali a mapiri ndi kuumitsidwa kwakale kwa makala.

Minerals: Potaziyamu (m'dothi — mpaka 206.6 mg/kg, zomwe zimaonekera m'masamba), manganese, zinc, selenium pang'ono.

Polyphenols: Polyphenols a tiyi — ≥ 25.6%. Catechins (makamaka EGCG, EGC, ECG) ndi gulu lalikulu la antioxidants; malinga ndi kuyerekezera kwina, mphamvu yawo yothetseratu ma free radicals ndi yayikulu kuwirikiza 18 kuposa mphamvu ya vitamini E.

Vitamins: Vitamini C (mu zipangizo zatsopano — mpaka 200 mg/100 g), mavitamini a gulu B, vitamini K, β-carotene (0.24 mg/kg, zomwe zimathandiza kuthandizira maso).

Brewing

Tea Amount: 3 g pa 150 ml ya madzi (chiŵerengero 1:50) popanga mu galasi. Pa njira ya gongfu — 5–6 g pa 120 ml.

Teaware: Galasi lowonekera — ndiye chosankha chabwino, chomwe chimalola kuona “kuphuka kwa peony” (牡丹绽放, mǔdān zhànfàng) pamene tsamba likutseguka. Gaiwan yoyera ya dothi — ndi njira ina yabwino. Chiphika cha Yixing sichilimbikitsidwa — dothi lotsekemera lingakhazikitse fungo losalala.

Water Temperature: 85 °C — ndiyo yabwino kwambiri kuti fungo la chestnut lituluke ndi kusunga kuziziritsa. Ngati atsika mpaka 70 °C, kuziziritsa kumakulitsidwa (鲜爽), koma kuya kwa fungo kumachepa.

Storage

Shelf Life: Tiyi watsopano (新茶, xīnchá) amalimbikitsidwa kuti amwe m'mwezi umodzi kuti akhale watsopano kwambiri. Mu phukusi lotsekedwa mufiriji — mpaka miyezi 12 osataya ubwino wake kwambiri. Pambuyo potsegula — pasanathe masabata 2–4.

Kutseka bwino (mu vacuum kapena m'matumba otsekedwa, oyikidwa mu botolo losawonekera ndi chivundikiro chothina). Kuteteza ku fungo lachilendo, kuwala kwa dzuwa ndi chinyezi — awa ndi adani atatu akulu a tiyi wobiriwira.

Temperature: Chabwino 0–5 °C (firiji) pakusunga kwa nthawi yayitali. Musanatsegule, onetsetsani kuti phukusi latenthedwa mpaka kutentha kwa chipinda (mphindi 15–20 litatsekedwa) — izi zimalepheretsa chinyezi kusanduka madzi pa tiyi wozizira.

Comparison

Tiyi wophatikizidwa wophikidwa ndi fungo la “nyemba” ndi kutsekemera kosalala. Mosiyana ndi Lǜ Mǔdān, ali ndi mawonekedwe ophatikizika, osati okhotakhota; fungo lake ndi la “udzu” kwambiri ndipo fungo la chestnut silibenso. Long Jing ilibe chithunzi cha “kuphuka” mu kapu.

Tiyi wobiriwira wa mainga okhala ndi mawonekedwe owongoka, ooneka ngati mainga a pine. Poyerekeza ndi Lǜ Mǔdān — ali ndi fungo losavuta, kotsalira m'kamwa kosadziwika bwino komanso alibe chithunzi cha “peony.”

Tiyi wobiriwira wokhala ndi ma amino acid ochuluka modabwitsa (mpaka 6–12%) ndi maonekedwe oyera a mphukira. Poyerekeza ndi Lǜ Mǔdān — kukoma kwake ndi “kotsekemera” kwambiri komanso kosakhazikika, fungo lake ndi “latsopano” ndi “la chimanga,” osati la chestnut. Mawonekedwe a tsamba — owongoka ndi ophatikizika.

Tiyi wobiriwira wakale wochokera ku Jinhua yoyandikana nayo (Zhejiang), womwe uli m'gulu la 44 la zolowa za dziko zosagwirika. Amasiyana ndi kukhotakhota kochepa komanso fungo laling'ono la maluwa poyerekeza ndi Lǜ Mǔdān.

Tiyi wobiriwira wamkulu wophatikizika wochokera ku Anhui wokhala ndi fungo la orchid. Amasiyana kwambiri mu mawonekedwe (tsamba lalitali lophwanyika motsutsana ndi “duwa” lokhotakhota), koma ali ndi kuya kofanana kwa fungo ndi kutalika kwa kotsalira m'kamwa.

Price and Authenticity

Gulu lapadera (特级) — kuyambira 3,000 yuan pa jin (500 g) ndi kupitilira apo; gulu lachiwiri — pafupifupi 200 yuan pa jin. Mtengo umadalira gulu, kutalika kwa malo, nthawi yosonkhanitsa (chisanafike Qingming kapena pambuyo) ndi kuchuluka kwa ntchito yamanja.

Price Factors: Malo ataliatali, nyengo “chisanafike Qingming,” kusonkhanitsa pamanja kokha ndi kukhotakhota kawiri, kugwiritsa ntchito zipangizo zochokera ku mitengo yakale ya Peijiadi — zonsezi zimawonjezera mtengo wa magulu apamwamba.