Guǎngdōng Dāncóng Hóngchá

Guǎngdōng Dāncóng Hóngchá ndi tiyi wofiira wapadera wa m’chigawo cha Guangdong, wopangidwa kuchokera ku mitundu ya Dāncóng (单丛, Dāncóng), yomwe kale inkagwiritsidwa ntchito kupanga maulong otchuka a Fènghuáng Dāncóng. Tiyi ameneyu ndi chitsanzo chabwino cha kusintha kwa miyambo yakale mwaluso: masamba a ulong, pokonzedwa motengera luso la tiyi wofiira, amasonyeza kukoma kwake kwachilendo kotheratu — kusunga kukoma kochuluka ndi kwa maluwa ndi zipatso komwe kumadziwika ndi Dāncóng, koma m’njira yosavuta, yotsekemera ya hóngchá.

1. Kugawa ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wophikidwa mokwanira. Mogwirizana ndi kagawidwe ka ku Ulaya ndi wofanana ndi tiyi wakuda.
Gulu: Tiyi wofiira wachilendo, wopangidwa mwaluso. Njira yamakono yaulimi wa tiyi ku Guangdong, yolumikiza miyambo ya kupanga ulong ndi luso la tiyi wofiira.
Chiyambi: China, chigawo cha Guangdong (广东省, Guǎngdōng Shěng). Madera akuluakulu opangira:
- Phiri la Wūdǒng (乌岽山, Wūdǒng Shān) ndi madera ozungulira mzinda wa Cháozhōu (潮州, Cháozhōu) — gwero la masamba a ulong a Dāncóng achikhalidwe;
- Mzinda wa Yīngdé (英德, Yīngdé), dera la Yǒngyán — likulu la kupanga tiyi wofiira pogwiritsa ntchito mtundu wa Yīng Hóng №9.
Malo ogwirizana: Wūdǒng Shān: pafupifupi 23°55′ N, 116°32′ E; Yīngdé: pafupifupi 24°11′ N, 113°24′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Mbiri ya ulimi wa tiyi wofiira ku Guangdong yalumikizana kwambiri ndi chitukuko cha mafakitale a tiyi kumwera kwa China m’zaka za zana la 20. Mu 1956, mitundu ya masamba akuluakulu a ku Yúnnán (Camellia sinensis var. assamica) inabweretsedwa koyamba kudera la Yīngdé, ndipo pofika 1959, tiyi woyamba wa Yīngdé Hóng Chá (英德红茶, Yīngdé Hóngchá) adapangidwa mwachipambano. M’ma 1960, tiyi wofiira wa ku Guangdong adalandira kuzindikirika kwapadziko lonse: mu 1963, pamalo ogulitsira tiyi ku London, adayamikiridwa kwambiri ndi akatswiri, omwe adayerekeza ubwino wake ndi tiyi wofiira wa ku Ceylon. Mu 1986, tiyi wofiira wa ku Guangdong adapatsidwa mendulo ya golidi pachiwonetsero chapadziko lonse ku Paris. Nthawi yomweyo, m’mapiri a Fènghuáng Shān (凤凰山, Fènghuáng Shān) pafupi ndi Cháozhōu, miyambo yapadera ya kulima ndi kusankha mitengo imodzi-imodzi — Dāncóng — yomwe iliyonse imakhala ndi fungo lapadera, inakula kwazaka mazana ambiri. Lingaliro lokonza zopangira zapaderazi m’njira ya tiyi wofiira ndi zatsopano za zaka makumi angapo zapitazi, zomwe cholinga chake ndi kuwulula kuthekera kwatsopano kwa mitundu yakale.
Dzina:
- Guǎngdōng (广东, Guǎngdōng) — “kutambasukira kum’mawa,” dzina la chigawo chakumwera kwa China.
- Dāncóng (单丛, Dāncóng) — “tsamba limodzi.” Mawuwa amasonyeza kuti masamba amasonkhanitsidwa kuchokera ku mitengo ya tiyi yosankhidwa payekhapayekha, ndipo iliyonse imakhala ndi mkhalidwe wake wapadera. M’lingaliro: 单 (dān) — “mmodzi, payekha”; 丛 (cóng) — “tsamba, gulu la mphukira.”
- Hóngchá (红茶, Hóngchá) — “tiyi wofiira,” amasonyeza kupsya kokwanira.
Tanthauzo la chikhalidwe: Guǎngdōng Dāncóng Hóngchá amayimira lingaliro la “cholowa chamoyo” cha ulimi wa tiyi ku Guangdong. Nthawi zambiri masamba amatengedwa ku mitengo yakale, yamphamvu ya zaka 50 kapena kuposerapo, ndipo iliyonse imasunga nambala yake ya chiberekero ndi fungo. Kusandutsa zopangira zotere kukhala tiyi wofiira si kungosintha luso, koma ndi kukambirana pakati pa chikhalidwe cha ulong cha Cháozhōu cha zaka mazana ambiri ndi zosowa zamakono za msika wa tiyi.

3. Kufotokozera Kochokera ku Zomera ndi Zopangira:

Mtundu: Camellia sinensis var. sinensis (ya Dāncóng zachikhalidwe) ndi mitundu yosakanizidwa ndi var. assamica (ya Yīng Hóng №9).
Mitundu ya mbewu: Mitundu ingapo yagulu imagwiritsidwa ntchito popanga:
- Mitundu ya Dāncóng yachikhalidwe — Shuǐ Xiān (水仙, Shuǐ Xiān — “Narcissus”), Bái Yè (白叶, Bái Yè — “Tsamba Loyera”), komanso mizere khumi ya fungo payekhapayekha: Mì Lán Xiāng (蜜兰香, Mì Lán Xiāng — “Maluwa a Uchi”), Zhī Lán Xiāng (芝兰香, Zhī Lán Xiāng — “Maluwa a Zhīlán”), Huáng Zhī Xiāng (黄栀香, Huáng Zhī Xiāng — “Gardenia Wachikasu”) ndi ena. Amenewa ndi tchire kapena mitengo yaing’ono ya kutalika mpaka mita 3–4, yokhala ndi mizu yamphamvu, masamba otambasuka a chikopa a utali 10–14 cm.
- Yīng Hóng №9 (英红九号, Yīng Hóng Jiǔ Hào) — mtundu wosakanizidwa, wotulukira kuchokera ku Tea Research Institute ya Guangdong Academy of Agricultural Sciences (广东省农业科学院茶叶研究所) mu 1961 kuchokera ku mitundu ya masamba akuluakulu a Yúnnán. Amenewu ndi a var. assamica, amtengo wapatali, masamba akuluakulu, okolola kwambiri. Analembetsedwa mwalamulo ngati mtundu wa chigawo mu 1988.
Kukolola: Makamaka m’nyengo ya masika (March–April), pamene kuchuluka kwa mankhwala onunkhira ndi amino acid m’masamba kumakhala kokwanira. Muyezo wa kukolola ndi kamphukira kofewa: kamphukira kamodzi ndi masamba awiri apamwamba (一芽二叶, yī yá èr yè). Kwa Dāncóng, nthawi zambiri amakolola pamanja kuchokera kumitengo yakale, yoyima payokha.
Zofunika pa zopangira: Masamba ayenera kukhala atsopano, osalimba, opanda zowonongeka. Mphukira za mitundu ina zili ndi ubweya wandiweyani wa siliva. Chofunika kwambiri ndi zopangira zochokera ku mitengo yakale (老丛, lǎo cóng) ya zaka 30-50+, zomwe zasonkhanitsa mphamvu yakuya ya mchere ndi fungo.

4. Malo ndi Makhalidwe a Kulima:

Guangdong ndi chigawo chakumwera kwa China chokhala ndi nyengo yotentha ndi yotentha kwambiri, zomwe zimapereka mikhalidwe yabwino kulima tiyi. Madera ang’onoang’ono awiri akuluakulu amaoneka:

Fènghuáng Shān (凤凰山, Fènghuáng Shān) / Wūdǒng Shān:
- Kutalika: 600–1200 m pamwamba pa nyanja. Pamwamba pa Wūdǒng Shān kumafika 1391 m.
- Nthaka: Mitundu yofiira-yachikasu yachitsulo pa granite, acidic (pH pafupifupi 5.0), yodzaza ndi mchere, yoyenda bwino madzi.
- Nyengo: Yotentha ya nyengo yamvula. Kutentha kwapakati pachaka pafupifupi +18°C, mvula — pafupifupi 1800 mm pachaka. Chifunga chambiri cha m’mapiri chimabweretsa kuunika kosiyanasiyana. Kusintha kwakukulu kwa kutentha kwa usiku ndi usana.
Yīngdé (英德, Yīngdé):
- Kutalika: 100–500 m pamwamba pa nyanja (malo a mapiri aang’ono).
- Nthaka: Nthaka zofiira ndi zofiira-zachikasu za laterite, za acidic (pH 4.5–5.5), zakuya ndi zachonde.
- Nyengo: Yotentha kwambiri ya kumwera, yosinthira ku yotentha yapakati. Kutentha kwapakati pachaka pafupifupi +20°C. Mvula — pafupifupi 2000 mm pachaka. Yotentha komanso yachinyezi, yopanda chisanu chodziwika.
Makhalidwe a chilengedwe: M’madera onse awiriwa, ulimi wa organic kapena wofanana nawo umachitika mofala, pogwiritsa ntchito pang’ono feteleza wamakemiko. Mitengo yakale ya Dāncóng imamera m’malo achilengedwe a m’mapiri, nthawi zambiri pakati pa zomera zakutchire zotentha, zomwe zimathandiza kupanga “mzimu wamapiri” (山韵, shānyùn) wapadera mu tiyi.

5. Luso la Kupanga:

Kupanga Guǎngdōng Dāncóng Hóngchá ndi kuphatikiza mwaluso kwa njira zotengera miyambo ya ulong ndi tiyi wofiira. Mbali yaikulu yapadera ndi kupsya pang’onopang’ono ndi kolamulidwa bwino poyerekeza ndi tiyi wamba wofiira, komwe kumathandiza kuunika fungo lovuta lomwe limachokera ku zopangira za ulong.

Kukolola (采摘, cǎi zhāi): Kukolola pamanja kosamala kwa masamba achiwembu. Kwa mitengo yakale — pamanja kokha, mosamala kwambiri kuti tisawononge nthambi.
Kufota (萎凋, wěidiāo): Njira yophatikizana, yodziwika ndi miyambo ya Guangdong. Imayamba ndi kufota pang’ono padzuwa (晒青, shài qīng) kwa mphindi 15-30 — kuyambitsa njira zoyamba za fermentation ndi kusungunuka pang’ono kwa chinyezi. Kenako — kufota kwa nthawi yayitali pamthunzi (阴凉萎凋, yīnliáng wěidiāo), m’chipinda chopumira mpweya, kuti chinyezi chichepetse mofanana mpaka 58-62% ndikuyambitsa zoyambira fungo.
Kugubuduza (揉捻, róuniǎn): Kugubuduza kosamala kwa masamba kuti awononge m’mphepete mwa maselo ndikutulutsa timadzi ta maselo. Mphamvu ya kugubuduza imayendetsedwa mosamala — kuti masamba akulu a Dāncóng asasweke.
Kupsya / Kupanga mpweya (发酵, fājiào): Gawo lofunika kwambiri. Masamba ogubuduzidwa amagonekedwa m’chipinda chokhala ndi kutentha pafupifupi 25°C ndi chinyezi 90-95%. Njira imayendetsedwa pang’onopang’ono poyerekeza ndi tiyi wamba wofiira — nthawi zambiri maola 4-6 — zomwe zimathandiza kukulitsa fungo lovuta la maluwa ndi zipatso, kusunga “kamvedwe ka ulong” kake. Tsamba limasanduka lofiira-bulauni mofanana.
Kuyanika (干燥, gānzào): Kuyanika komaliza ndi mpweya wotentha pa 100-110°C kuti kupsya kuyime ndikuchepetsa chinyezi mpaka 3-5%. Opanga ena amaphatikizanso gawo lowonjezera la kuwotcha pang’ono (烘焙, hōngbèi) pa kutentha kochepa kuti apange kakomedwe komaliza kokhala ndi kukoma kwa caramel ndi kuphikidwa.

6. Makhalidwe a Kumva ndi Kukoma:

Maonekedwe a tsamba louma: Masamba akulu, atali, opotoka motalika a mtundu wa bulauni woderapo kapena wakuda wonyezimira wofiira. Malingana ndi mtundu wa mbewu ndi kakonzedwe, mphukira za golidi kapena mkuwa zikhoza kupezeka. Tsamba limakhala lathunthu, lofanana.
Fungo la tsamba louma: Lamphamvu, lovuta, lotsekemera. Kununkhira kwa uchi, maluwa (maluwa a orchid, rose), zipatso zakupsa (lychee, pichesi, longan), zophikidwa mu uvuni. “Mphumphu” zazing’ono za ulong zingasungidwe — kununkhira kwapang’ono kwazokometsera, kwa mitengo.
Fungo la madzi a tiyi: Lowala, lophimba, lotsekemera, lokhala ndi maluwa a maluwa ndi zipatso komanso uchi kwambiri. Limatuluka mokulirapo kuposa fungo la tsamba louma — ndi kutsanulira kulikonse, kununkhira kwatsopano kumawonekera.
Kukoma: Kwakuthwa, kodzadza, koma kosalimba ndi kosalala, pafupifupi kopanda kuwawa kapena kukwiya. Kukoma kotsekemera kwa uchi, zipatso (nthawi zambiri ndi kakomedwe ka ndimu), zipatso zazing’ono, nthawi zina kakomedwe ka cocoa kapena caramel. Kukoma kotsalira m’kamwa kumakhala kwanthawi yayitali, kotsekemera komanso kotsitsimutsa, ndikumva kwa “kutsekemera kobwerera” (回甘, huígān).
Mtundu wa madzi a tiyi: Owala, oyera, owonekera. Amasiyana kuchokera ku golide-lalanje mpaka kufiira- ruby koonda kapena kofiirira — malingana ndi kuchuluka kwa kupsa ndi mtundu wa mbewu.
Pansi pa tiyi (tsamba lophikidwa): Masamba athunthu, akulu, osalimba amtundu wofanana wofiira-bulauni, owonekera bwino mitsempha. Masamba sasweka akatambasulidwa pang’ono.

7. Mankhwala Amkati:

Polyphenols: Panthawi ya kupsa kokwanira, ma catechin a tsamba lobiriwira amasanduka ma theaflavin (omwe amapangitsa madzi a tiyi kukhala owala, mtundu wa golide ndi kakomedwe kochepa) ndi thearubigins (omwe amapanga mtundu wofiira wodzadza ndi kukoma kokwanira). Kuchuluka kwa polyphenols konse kwa zopangira za Dāncóng ndi 20-25%, za Yīng Hóng №9 — 30-32%.
Ma amino acid: L-theanine ndi ma amino acid ena aulere (1.7-2.4% m’tsamba latsopano la Yīng Hóng №9), omwe amachititsa kukoma kosalimba ndi zotsatira za kukhala chete koma watcheru.
Alkaloids: Caffeine (2-4%), theobromine, theophylline. Kuchuluka kwa caffeine kumakhala kokulirapo pang’ono poyerekeza ndi tiyi wobiriwira, chifukwa cha masamba akuluakulu.
Mankhwala onunkhira osungunuka: Mbali yofunika kwambiri yapadera ndi gulu lochuluka kwambiri la zinthu zonunkhira, zotengera ku mitundu ya ulong ya Dāncóng. Ma terpene (linalool, geraniol — kununkhira kwa maluwa), ma aldehyde (benzaldehyde — kununkhira kwa almond), ma alcohol (phenylethyl alcohol — kununkhira kwa rose), komanso nerol, nerolidol ndi indole, zomwe zimapanga fungo lapadera la “uchi-orchid.”
Mavitamini: Gulu B (B₁, B₂, B₃), C, PP (rutin).
Mchere: Potaziyamu, manganese, fluoride, zinc. Kutulutsa m’madzi (水浸出物) kwa Yīng Hóng №9 kumafika 40-42% — chisonyezero chosonyeza kuchuluka kwapadera kwa kukoma.

8. Ubwino wa Umoyo:

Kulimbitsa thupi: Kuchuluka kwapakatikati kwa caffeine limodzi ndi L-theanine kumapereka mphamvu yofewa, yokhalitsa popanda kukwiya kwamanjenje.
Chitetezo cha antioxidant: Ma theaflavin ndi thearubigins amachotsa ma free radicals mwachangu, kuchedwetsa kukalamba kwa ma cell.
Kuthandizira chakudya: Tiyi wophikidwa amathandizira pang’onopang’ono njira za chakudya, kukonza mmene m’mimba imagwirira ntchito. Mwachikhalidwe, tiyi wofiira amalimbikitsidwa pambuyo pa chakudya cholemera.
Kusintha malingaliro: Kuphatikiza kwa L-theanine ndi caffeine kumathandiza kutulutsa dopamine ndi serotonin, kuthandiza kuchepetsa nkhawa ndikusintha momwe munthu akumvera.
Kuthandizira dongosolo la mtima: Kumwa pang’onopang’ono pafupipafupi kumagwirizanitsidwa ndi kukhazikika kwa cholesterol ndikulimbitsa makoma a mitsempha.
Kulimbitsa chitetezo cha mthupi: Ma polyphenols ndi mavitamini a gulu B amathandiza kukhalabe ndi chitetezo chabwino.
Kutentha: M’mankhwala achikhalidwe achi China, tiyi wofiira umaikidwa m’gulu la zakumwa “zotentha,” zomwe zimalimbikitsidwa m’nyengo yozizira komanso kwa anthu omwe ali ndi mkhalidwe “wozizira.”

9. Kaphikidwe:

Kutentha kwa madzi: 90-95°C. Madzi otentha kwambiri angabweretse kuwawa kopambanitsa, ozizira kwambiri sangalole kununkhira kutuluke mokwanira.
Kuchuluka kwa tiyi:
- Njira yotsanulira kambiri (Gōngfū Chá): 5-7 g pa 100-150 ml.
- Kuphikira mu kapu/mphika: 2-3 g pa 200-250 ml.
Ziwiya: Mphika wa porcelain gàiwǎn (盖碗, gàiwǎn) ndi chisankho chabwino, chomwe chimalola kuyamikira fungo ndikuwongolera kutuluka. Komanso ma teapot a dongo la Yíxīng, opangidwira tiyi wofiira, kapena ma teapot a porcelain oonda malinga.
Njira (yotsanulira kambiri):
1. Tenthetsani ziwiya (gàiwǎn, cháhǎi, makapu) ndi madzi otentha.
2. Ikani tiyi. Onani fungo la tsamba louma lotenthedwa.
3. Kutsuka: tsanulirani madzi a 90-95°C, tsanulirani nthawi yomweyo. Izi “zimadzutsa” tsamba lalikulu.
4. Kutsanulira koyamba: masekondi 10-20, tsanulirani mu cháhǎi (公道杯, gōngdào bēi), gawani m’makapu.
5. Kutsanulira kotsatira: onjezerani nthawi ndi masekondi 5-10 ndi kutsanulira kulikonse.
6. Guǎngdōng Dāncóng Hóngchá wabwino amapirira kutsanulidwa kuchokera 5 mpaka 10, ndipo nthawi iliyonse amatulutsa mbali zatsopano.
Kuphika (m’njira yaku Ulaya): 2-3 g pa 200-250 ml madzi a 90-95°C, phikani kwa mphindi 3-5. Mulole kutenthedwanso kamodzi kapena kawiri.

10. Kusunga:

Malo: Owuma, ozizira, otetezedwa ku kuwala kwa dzuwa.
Chotengera: Chidebe chotsekedwa bwino, chosawonekera — mphika wa ceramic, chitini cha malata chokhala ndi chivundikiro cholimba, paketi ya zojambulazo ndi zip. Pewani zotengera za pulasitiki.
Fungo: Sungirani kutali ndi zokometsera, khofi, mankhwala apanyumba. Tiyi wofiira umatenga fungo lachilendo mwachangu.
Nthawi: Ndi bwino kumwa mkati mwa zaka 1-2 mutapangidwa. Mitundu ina yopanda kuwotcha komaliza kwambiri ikhoza kusintha mochititsa chidwi pakapita nthawi, kukhala ndi kununkhira kozama, kofewa — komabe izi zimagwira ntchito kwa tiyi wapamwamba pamene akusungidwa bwino.
Kutentha: Kutentha kwa m’chipinda (15-25°C), chinyezi chochepa (pansi pa 60%). Mosiyana ndi tiyi wobiriwira, kusungidwa mu furiji sikofunikira.

11. Mtengo ndi Zolimbana ndi Zonyenga:

Gawo la mtengo: Wokwera kwambiri komanso wapamwamba kwambiri. Mtengo wa Guǎngdōng Dāncóng Hóngchá umatsimikiziridwa ndi zinthu zingapo: kugwiritsa ntchito zopangira zosoŵa za ulong (makamaka za mitengo yakale), luso lovuta komanso lovutitsa, kuchuluka kochepa kwa kupanga (magulu ena apadera okha — ma kilogalamu khumi okha pachaka), kufunikira kwakukulu pakati pa okonda. Tiyi wochokera ku mitengo yakale ya Wūdǒng Shān ungadule madola 100 mpaka 500+ pa 100 g. Tiyi wochokera ku mtundu wa Yīng Hóng №9 ndi wotsika mtengo kwambiri (madola 20-80 pa 100 g).
Momwe mungapewere zonyenga:
- Kugula kuchokera kwa ogulitsa odalirika: Masitolo apadera a tiyi okhala ndi katundu wochokera ku Cháozhōu kapena Yīngdé.
- Kuona maonekedwe: Tsamba lathunthu, lalikulu lokhala ndi kupotoka kofanana. Tsamba losweka, laling’ono ndi chizindikiro cha khalidwe lotsika.
- Kuona fungo: Guǎngdōng Dāncóng Hóngchá wachilengedwe amakhala ndi fungo lovuta, losanjikana, lachilengedwe popanda “mafuta onunkhira” kapena mankhwala. Kununkhira kochita kupanga kumadziwika mosavuta pophika: fungo limatha msanga pambuyo pa kutsanulira 1-2.
- Kuyesa kukoma: Tiyi weniweni ndi wofewa, wotsekemera, wopanda kumata. Zonyenga nthawi zambiri zimakhala zowawa kapena zimakhala ndi kukoma kosalala, kumodzi.
- Kuyesa mtengo: Mtengo wokayikitsa wotsika pomwe amati umachokera ku Wūdǒng Shān kapena mitengo yakale ndi chifukwa chachikulu chosamala.

12. Zinthu Zochititsa Chidwi:

Kuphatikiza kwatsopano: Guǎngdōng Dāncóng Hóngchá ndi chimodzi mwa zitsanzo zowala kwambiri za kusintha kopambana “kwa magulu osiyanasiyana” mu ulimi wa tiyi ku China. Zopangira zomwe zidadziwika kwa zaka mazana ambiri ngati ulong, zimapeza mkhalidwe watsopano kwathunthu pakapsa kokwanira — kusunga kukoma kwa maluwa kodziwika, koma kukhala kosalimba komanso kotsekemera.
Tiyi wa ukazembe: Tiyi wofiira wa Guangdong wagwiritsidwa ntchito mobwerezabwereza ngati “chakumwa cha ukazembe.” Mu 2023, Yīng Hóng №9 Jīn Máo Háo (金毛毫) ndi Fènghuáng Dāncóng adasankhidwa kukamwa tiyi atsogoleri a China ndi France ku Guǎngzhōu, kuwonetsa dziko lonse kuchuluka kwa mitundu ya tiyi ya Guangdong.
“Fungo la Tsamba Lokhalokha”: Filosofi ya Dāncóng imaganiza kuti mtengo uliwonse wakale ndi “umunthu wa tiyi” wapadera wokhala ndi nambala yake yapadera ya fungo. Mtengo woterowo ukakhala chopangira cha tiyi wofiira, umunthu wake suchotsedwa, koma umasandulika — monga momwe woimba yemweyo amamvekera mosiyana mu gulu laling’ono ndi la symphony.
Kuzindikirika kwapadziko lonse: Tiyi wofiira wa Guangdong wapambana mphoto zambiri zapadziko lonse kuyambira m’ma 1960. Yīngdé Hóng Chá ndi m’gulu la mitundu itatu ikuluikulu ya tiyi wofiira ku China pamodzi ndi Diān Hóng ndi Qímén Hóng Chá, ndipo mtundu wa “Yīng Hóng №9” mu 2023 unaphatikizidwa mu “beliti ndi msewu” — mndandanda wazizindikiro za malo kuti ulimbikitsidwe padziko lonse.
Zaka za mitengo: M’mapiri a Fènghuáng Shān, mitengo ya tiyi yopitilira 3000 ya zaka zopitilira 100 yasungidwa. Ena mwa iwo angagwiritsidwe ntchito popanga Dāncóng Hóngchá, zomwe zimapangitsa tiyi ameneyu kukhala osati chakumwa chabe, koma umboni wamadzi wa mbiri ya zaka mazana.

13. Mitundu ya Guǎngdōng Dāncóng Hóngchá:

Malinga ndi mtundu wa mbewu wogwiritsidwa ntchito:
- Yīng Hóng №9 Hóngchá (英红九号红茶, Yīng Hóng Jiǔ Hào Hóngchá): Tiyi wofiira wa masamba akuluakulu wa mtundu womwewo. Amadziwika ndi kukoma kwake kwamphamvu, kodzadza ndi kumva kwa malt, uchi ndi mbatata. Madzi a tiyi owala, ofiira-lalanje. Mtundu wopezeka mosavuta komanso wochuluka.
- Shuǐ Xiān Dāncóng Hóngchá (水仙单丛红茶, Shuǐ Xiān Dāncóng Hóngchá): Kuchokera ku mtundu wachikhalidwe wa Shuǐ Xiān. Kununkhira kwa maluwa a narcissus, kofewa, kochenjera kumakhala kwake.
- Bái Yè Dāncóng Hóngchá (白叶单丛红茶, Bái Yè Dāncóng Hóngchá): Kuchokera ku mtundu wosintha wokhala ndi masamba achinyamata amtundu wowala. Wopepuka, wokongola, wotsindika kununkhira kwa maluwa ndi uchi.
- Mì Lán Xiāng Hóngchá (蜜兰香红茶, Mì Lán Xiāng Hóngchá): Kuchokera ku mitundu ya mzere wa “Maluwa a Uchi.” Mwinamwake, ndi wonena kwambiri za ulong — wokhala ndi kununkhira kwakukulu kwa orchid ndi uchi.
Malinga ndi dera lochokera:
- Wūdǒng Dāncóng Hóngchá (乌岽单丛红茶): Kuchokera ku mitundu ya ulong yachikhalidwe ya phiri la Wūdǒng. Zovuta, zonyezimira, zodula kwambiri.
- Yīngdé Hóngchá (英德红茶, Yīngdé Hóngchá): Kuchokera ku mtundu wa Yīng Hóng №9 ndi mitundu ina ya masamba akuluakulu. Zamphamvu, zodzadza, zotsika mtengo.
Malinga ndi nthawi yokolola: Kukolola kwa masika (chofunika kwambiri) ndi kukolola kwa autumn. Tiyi wa masika amakhala ndi fungo lofewa, lovuta kwambiri; wa autumn amakhala ndi kuchuluka ndi kutsekemera kwakukulu.

Pomaliza:

Guǎngdōng Dāncóng Hóngchá ndi tiyi wachilendo: zopangira za ulong mu maonekedwe a tiyi wofiira. Amalola kumva kukoma kochuluka kotchuka kwa maluwa ndi zipatso kwa mitundu ya Dāncóng popanda “m’mphepete mwakuthwa” komwe kumadziwika ndi ulong, m’njira yofewa, yotsekemera, yokhudzitsa ya tiyi wophikidwa mokwanira. Kapu iliyonse ndi ulendo wawung’ono kumapiri akumwera a Guangdong, kumene mitengo yakale imasunga fungo lakale kwa zaka makumi ambiri. Tiyi ameneyu ndi chisankho chabwino kwa okonda odziwa zambiri omwe akufuna malo atsopano m’dziko la tiyi wofiira, komanso kwa okonda Fènghuáng Dāncóng omwe akufuna kuwona okondedwa awo m’malo osayembekezereka.