Jīndǐng Hóngchá · new.thetea.app

Jīndǐng Hóngchá (金鼎红茶, Jīndǐng hóngchá) ndi tiyi wofiira wochokera kum’mwera kwa phiri la Wuzhishan (五指山, Wǔzhǐ Shān) pachilumba cha Hainan, imodzi mwa mitundu yodziwika bwino yaulimi wa tiyi wofiira wotentha ku China. Amapangidwa ndi famu ya tiyi ya Jinjiang (金江农场茶场) — yomwe kale inali famu ya boma ya tiyi ya Wuzhishan, famu yoyamba yodzipereka kwa tiyi komanso yoyamba kukhala ndi chitsimikizo cha organic ku Hainan. Chizindikiro chake chodziwika bwino ndi — ‘kumwa kwa amber, fungo la mkaka ndi uchi’ (琥珀汤、奶蜜香, hǔpò tāng, nǎimì xiāng).

1. Kusankhula ndi Chiyambi:

Mtundu: Tiyi wofiira waku China (红茶, hóngchá), wokhomera mokwana.
Gulu: Tiyi wofiira wa Hainan. Jīndǐng ndi imodzi mwa mitundu yotsogola mkati mwa chizindikiro chachikulu cha “Wuzhishan hongcha” (五指山红茶), chomwe chinalandira udindo wa chizindikiro cha malo (GI) mu 2015. Amapangidwa mu mawonekedwe a tiyi wothira masamba (功夫红茶, gōngfū hóngchá) komanso mu mawonekedwe a CTC-granules omwe amatumizidwa kunja.
Chiyambi: China, chigawo cha Hainan (海南省, Hǎinán Shěng), mzinda wa Wuzhishan (五指山市, Wǔzhǐshān Shì), kum’mwera kwa phiri la Wuzhishan, m’dera la famu ya Jinjiang (金江农场). Wuzhishan ndi nsonga yapamwamba kwambiri pachilumba cha Hainan (1867 m) ndipo ndi likulu la nkhalango yaikulu yamvula yotentha ku China, yomwe ili m’gulu la National Park ya Nkhalango Zamvula za Hainan (海南热带雨林国家公园).
Malo ogwirizira: pafupifupi 18°47′ N, 109°30′ E (dera la famu ya Jinjiang, kum’mwera kwa Wuzhishan).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Chikhalidwe cha tiyi ku Hainan chimachokera ku nthawi zakale: kale mu nthawi ya Song (960–1279) ndakatulo Su Dongpo (苏东坡) adalongosola zomera za komweko mu zolemba zake za kuthamangitsidwa pachilumbachi. Mu nthawi ya Ming (1368–1644), tiyi wakuthengo wochokera ku dera la Wuzhishan — “Shuiman cha” (水满茶, Shuǐmǎn chá, “tiyi wa madzi ochuluka”) — anali kutumizidwa kale ku nyumba yachifumu ngati “misonkho ya kum’mwera ya nyanja.” Dzinalo “Shuiman” limachokera ku chinenero cha anthu a Li (黎族) kutanthauza “chakale” kapena “chachikulu kwambiri.” Mu nthawi ya Qing, Shuiman cha idakhalabe ndi udindo wa “mphatso ya kum’mwera” (南荒贡品). Kupanga tiyi wofiira m’mafakitale ku Hainan kunayambika kumapeto kwa zaka za m’ma 1950: mu 1959, maziko otumizira kunja anakhazikitsidwa, pogwiritsa ntchito mbewu za masamba akuluakulu a komweko ndi mitundu ya Assam yobweretsedwa kuchokera ku Yunnan. Pofika m’ma 1960, kum’mwera kwa Wuzhishan kunakhazikitsidwa famu ya boma ya tiyi ya Tongshi (国营通什茶场) — yomwe pambuyo pake idakhala famu ya Jinjiang, kukhala bizinesi yoyamba yodziwika ya tiyi pachilumbachi. Pofika 1965, dera la minda yatsopano ya tiyi ku Hainan linafika 10,000 mu (pafupifupi 667 ha), ndipo kutulutsa pachaka kunali matani 350 a tiyi wouma. Mu nthawi yachitukuko (chiyambi cha zaka za m’ma 1990), chilumbachi chinali ndi mafamu a tiyi opitilira 50 (37 mwa iwo anali a boma), minda ya 12,000 mu ndi kutulutsa pachaka kwa matani 8,000. Tiyi wofiira wa Hainan ankatumizidwa mokangalika ku Ulaya ndi Amerika pansi pa chizindikiro cha “Yuanhan” (远航, “Ulendo Wapanyanja”), dzina lomwe linali lovomerezedwa ndi Prime Minister Zhou Enlai payekha. Chizindikiro cha “Jīndǐng” (金鼎) chinayamba ngati brand ya famu ya Jinjiang. Nyengo yamakono yadziwika ndi zomwe akwanitsa: mu 2003, Jinjiang inakhala famu yoyamba ku Hainan kulandira chitsimikizo cha organic; mu 2012, tiyi wofiira wa “Jīndǐng” adapambana mphoto yoyamba pa mpikisano wa “Guoyin Bei” (国饮杯, Guóyǐn Bēi); mu 2015, “Wuzhishan hongcha” inalandira udindo wa boma wa chizindikiro cha malo pa zinthu zaulimi; mu 2020, inalowa m’ndandanda wa zizindikiro za malo zomwe zikuvomerezedwa ndi EU ndi China; mu 2022, gulu la Jīndǐng linapeza mapointi 93.55 ndipo linalandira mphoto ya nyenyezi zisanu kuchokera ku China Tea Society (中国茶叶学会). Mlembi wamkulu Chen Zongmao (陈宗懋) — mkulu wa sayansi ya tiyi ku China — anayamikira kwambiri Jīndǐng, ndipo anapereka cholembera cholembedwa “Jīndǐng hongcha, yizhi duxiu” (金鼎红茶，一枝独秀 — “Jīndǐng — maluwa oyimirira okha”).
Dzina: Jīndǐng (金鼎) kwenikweni amatanthauza “chophika cha golide,” chizindikiro cha ukulu ndi kukhazikika mu chikhalidwe cha Chinese; Hongcha (红茶) ndi tiyi wofiira. Dzinali ndi chizindikiro chogulitsa cha famu ya Jinjiang.
Tanthauzo la chikhalidwe: Wuzhishan ndi phiri lopatulika la anthu a Li, omwe amakhala chapakati pa Hainan, ndi chizindikiro cha chilumba chonse. Anthu amtundu wa Li ndi Miao (苗族) akhala akusonkhanitsa tiyi wakuthengo m’nkhalango zamapiri kuchiza matenda: madzi a masamba amagwiritsidwa ntchito pofuna kupewa chimfine, kutsitsa kutentha thupi ndi kuthana ndi matenda a m’mimba. Tiyi wofiira wochokera kudera lino ndi wokhawo ku China womwe umaphatikiza malo otentha apansi, malo ataliatali, ndi nyengo ya mphepo yamkuntho ya m’nyanja, zomwe zimapangitsa kuti akhale ndi kakomedwe kake kapadera. Mu 2017, chikondwerero chapachaka cha “Tiyi Woyamba wa Masika Oyamba ku China” (中国·五指山第一早春茶) chinakhazikitsidwa, chomwe chimalimbikitsa Wuzhishan hongcha ngati chinthu chapamwamba chokopa alendo. Chowonadi chakuti ku academy ya sayansi ya tiyi ku Hainan kumagwira ntchito station ya Academician Chen Zongmao kumapereka kulemera kwa sayansi ku brand.

3. Kufotokozera kwa Zomera ndi Zopangira:

Mtundu / Cultivar: Zopangira zazikulu ndizomera za masamba akuluakulu a Hainan (海南大叶种, Hǎinán dàyè zhǒng), Camellia sinensis var. assamica ndi mitundu yofanana nayo, kuphatikiza mitengo yakuthengo yomwe imapezeka kokha kudera la Wuzhishan (ina yokhala ndi circumference ya tsinde yofuna anthu atatu, ndi kutalika kwa 25 m). Mitundu yobweretsedwa kuchokera ku Yunnan m’zaka za m’ma 1950-1960 imagwiritsidwanso ntchito. Mitundu ya masamba akuluakulu ku Hainan imadziwika ndi mphukira zanema, zokhuthala, zokhala ndi kukana kwakukulu kwa kufewa (持嫩性), zomwe ndi zabwino pakupanga tiyi wofiira: kuchuluka kwa epigallocatechin gallate (EGCG) ndi ma catechins ena ophatikizika kumathandizira kusandulika kwa enzyme kukhala theaflavins ndi thearubigins.
Kututa: Chaka chonse; chifukwa cha nyengo yotentha, tchire la tiyi limakula pafupifupi mosalekeza. Kututa kwa masika (kuyambira February) ndiko koyambirira kwambiri ku China; ndipo pali lingaliro la “tiyi woyamba wa masika oyamba.” Kututa kwa chilimwe ndi nthawi yophukira kumachitikanso, ngakhale kuti magulu a masika amawonedwa kukhala apamwamba.
Mulingo wa kututa: Kwa tiyi wamasamba (功夫红茶): 1 bud + 1 tsamba kapena 1 bud + 2 masamba omwe akungoyamba kutambasuka. Kwa CTC-granules: 1 bud + 2-3 masamba. Kwa magulu apamwamba, amagwiritsa ntchito maluwa amodzi okha kapena bud imodzi ndi tsamba limodzi.
Zofunika za zopangira: Mphukira ziyenera kukhala zatsopano, zonenepa komanso zosawonongeka; zopangira zamasamba akuluakulu zimafuna kuperekedwa msanga ku fakitale chifukwa cha ntchito ya enzyme ya oxidase m’mikhalidwe ya kutentha kotentha.

4. Terroir ndi Momwe Amakulira:

Kutalika kwa kumera: 600-800 m pamwamba pa nyanja, m’dera la mitambo ya mapiri kum’mwera kwa Wuzhishan.
Nyengo: Nyengo ya mphepo yamkuntho yotentha yophatikizana ndi microclimate ya nkhalango yamvula yotentha. Kutentha kwapakati pachaka 22-24 °C; nyengo yozizira yopanda chisanu komanso yosakhudzidwa ndi mphepo zamkuntho (phiri limachepetsa mphamvu yake). Mitambo imakhala masiku opitilira 200 pachaka, zomwe zimapanga kuwala kofalikira, kothandiza kusonkhanitsa chlorophyll b ndi zotsogolera za fungo.
Kugwa kwa mvula: Kupitilira 2500 mm pachaka, ndi nyengo yamvula yodziwika bwino; chinyezi chachikulu chaka chonse.
Dothi: Dothi lofiira la laterite (砖红壤, zhuānhóng rǎng), lopepuka, la miyala, lolemeretsedwa ndi aluminium ndi iron. Gulu lakudya lachonde limapangidwa kudzera mu kuzungulira kwachilengedwe m’nkhalango yamvula — masamba ochuluka ogwa amapereka organic matter kosalekeza. Asidi (pH 4,5-5,5).
Zapadera: Derali lili mkati mwa kapena moyandikira National Park ya Nkhalango Yamvula ya Hainan — yoyamba ngati national park ya nkhalango yamvula ku China — chotchingira cha nkhalango m’derali chimaposa 80%. Zamoyo zosiyanasiyana ndizochititsa chidwi: mitundu yopitilira 3800 ya zomera ndi nyama, kuphatikizapo gibbon wa ku Hainan (海南长臂猿) — imodzi mwa anyani osowa kwambiri padziko lapansi. Minda ya tiyi ili m’dera la chifunga chamapiri (云雾带), moyandikana ndi mitengo yosatha ya nkhalango yotentha, zomwe zimapereka “mpilo wachilengedwe,” kusefa kwa mpweya ndikusowa kwa kufunika kwa mankhwala ophera tizilombo. Mitambo yochuluka imapanga mkhalidwe wabwino wa kuwala kofalikira: ultraviolet ndi mawonekedwe a buluu-violet amalowa momasuka, kumalimbikitsa kupanga kwa zotsogolera za fungo ndi chlorophyll b, pomwe kuwala kofiira kwambiri ndi kwa infrared kumakanidwa ndi chophimba cha mitambo.

5. Ukadaulo wa Kupanga:

Jīndǐng Hóngchá amapangidwa m’mitundu iwiri: tiyi wofiira wamasamba (功夫红茶) ndi CTC-granules. Kwa magulu apamwamba, amagwiritsa ntchito njira yofanana ndi gongfu hongcha, ndi kuwotcha pamanja ndi kuumitsa pa kutentha kochepa.

Kututa (采摘): Pamanja - pa tiyi wamasamba; makina - pa CTC yochuluka.
Kuziziritsa (萎凋): Kuyika masamba pa zipaketi za nsungwi kapena m’makina oziziritsa. Uta pafupifupi maola 12-24 (malinga ndi chinyezi cha mpweya); chinyezi cha masamba chimachepetsedwa kufika pa 60-62%.
Kukhotetsa (揉捻): Pa tiyi wamasamba, kukhotetsa kwa makina mu magawo 2-3 a mphindi 30 lililonse ndi kulekanitsa ma clumps. Pa CTC, amadutsa mu rotorvanes (Crush-Tear-Curl), zomwe zimatulutsa timagulu tating’onoting’ono tofanana.
Kutsekemera (发酵): M’chipinda chapadera chokhala ndi kutentha ndi chinyezi choyendetsedwa; uta umadalira mtundu wa zopangira ndi mawonekedwe omwe amafunidwa. Zopangira za masamba akuluakulu zotentha zimatsekemera mwachangu kuposa za masamba apakati ochokera kumadera otentha pang’ono.
Kuumitsa (干燥): Magawo awiri: kutentha koyamba (毛火) kuti kutsekemera kuyime, kenako kuziziritsa (摊凉) ndi kuumitsanso kachiwiri (二烘), kuziziritsanso komaliza ndi kukhazikika komaliza (足火). Kwa magulu apamwamba, amayang’anira kwambiri kuumitsa pang’onopang’ono pa kutentha kochepa (低温慢烘), kusunga tinthu tating’onoting’ono ta fungo.
Kusefa ndi kuyika m’mabokosi (筛分—装箱): Kulekanitsa m’magulu (tiyi wamasamba, wothyoka, wokankhidwa, fumbi) - maluwa anayi (花色): tiyi wamasamba (叶茶), wothyoka (碎茶), wosalala (片茶), wochita fumbi (末茶).

6. Makhalidwe a Organoleptic:

Maonekedwe a masamba ouma: Kupindika kolimba; tsamba lofewa komanso lotanuka (肥硕), labulauni kwambiri ndi konyezimira kwamafuta (棕褐油润); magulu apamwamba amawonetsa nsonga zagolide.
Fungo la masamba ouma: Lofewa, lomwe limameta, ndi zizindikiro zowonekera za mkaka ndi uchi (奶蜜香) — chizindikiro chodziwika cha tiyi wofiira wa Wuzhishan. Kumapeto kwake pali kachidutswa kakang’ono ka cocoa ndi zipatso zouma.
Fungo la msuzi: Losanjikana: fungo lalikulu ndi lotsekemera la kirimu ndi uchi wophika ndi kirimu wothiridwa; pakati pali zipatso zotentha zokhwima (lichee, papaya); m’munsi mwake muli kutsekemera kotentha kwa nkhuni. Fungo ndi lokhazikika, limawonekera pang’onopang’ono kuchoka ku sip imodzi kupita ku ina.
Kukoma: Kotsekemera, kofewa ndi kosalala (甜醇爽滑); thupi lonse, lopanda kuphipha kowonekera; kumapeto kwa kulawa kuli kutsekemera kwa uchi kwanthawi yaitali (回甘). Kumveka kozungulira komanso kosalala pachilime chifukwa cha kuchuluka kwa thearubigins.
Mtundu wa msuzi: Wofiira-amber (红琥珀色), wooneka bwino, wowonekera ndi wonyezimira; magulu apamwamba amawonetsa mzere wagolide wowonekera.
Tsamba lotsala (tsamba lopangira): Lofewa, lofewa, lofiira kwambiri (肥软红亮); masamba amatambasuka mokwanira, kuwonetsa kapangidwe kake konyenya ka zopangira zamasamba akuluakulu.

7. Mgwirizano wa Maikemikolo:

Polyphenols: Zili mu tiyi wokonzedwa - ≥ 10% (malinga ndi muyezo wa GI). Mtundu wa masamba akuluakulu otentha umakhala ndi catechins ochuluka (makamaka EGCG ndi ECG); pa kutsekemera amasandulika bwino kukhala theaflavins (≥ 0.1% mu tiyi wokonzedwa) ndi thearubigins (≥ 2.5%), zomwe zimapangitsa kuya kwa mtundu ndi kusalala.
Amino Acids: Ma amino acid aulere — > 1,5%; L-theanine imathandiza kwambiri pakufewa ndi kutsekemera kwa kukoma.
Alkaloids: Caffeine — ≥ 2%; theobromine ndi theophylline — mochepa.
Madzi Otulutsidwa (水浸出物): ≥ 34%, zomwe zikusonyeza kukhuthala ndi kuthekera kwa kutulutsa kwa msuzi.
Minerals: Tiyi za ku Wuzhishan zimadziwika ndi kuchuluka kwa cobalt (Co) ndi molybdenum (Mo), komanso kuchuluka kwa trace elements, zomwe zimachitika chifukwa cha dothi la laterite la nkhalango yamvula.
Mavitamini: B₁, B₂, C (zosungidwa pang’ono), E, P (rutin).
Chosiyana: Chiŵerengero cha polyphenols ku amino acids (酚/氨比) m’mitundu ya masamba akuluakulu otentha ndi chachikulu kuposa cha mitundu ya masamba ang’onoang’ono a kumpoto — izi zimapangitsa kuti zopangira za Hainan zikhale zabwino kwambiri pa tiyi wofiira, kumene kutsekemera kwakukulu “kumatulutsa” mphamvu ya polyphenols.

8. Ubwino Wake:

Kukonza mphamvu ndi kukhala maso: Caffeine yophatikizana ndi L-theanine imapereka mphamvu yofewa, yokhazikika yopatsa mphamvu popanda nkhawa; ndiyabwino kwambiri pa mwambo wam’mawa.
Chitetezo cha antioxidant: Theaflavins ndi thearubigins ndi olimba mtima oletsa ma free radicals, omwe amathandizira kuteteza ma cell.
Chakudya chosasunthika: Tiyi wofiira wokonzedwa mokwanira ndi wofewa ku mucous membrane ya m’mimba; msuzi wotentha pambuyo pa chakudya umavomerezedwa mwamwambo kuti uthandizire chakudya.
Kuthandizira mtima ndi mitsempha ya magazi: Flavonoids a tiyi wofiira amathandizira kusinthasintha kwa mitsempha; kafukufuku akuwonetsa kugwirizana pakati pa kumwa tiyi wofiira pafupipafupi ndi kuchepetsedwa kwa chiwopsezo cha matenda amtima.
Kulimbitsa mafupa: Magulu a minerals (manganese, fluoride, calcium) amathandizira minofu ya mafupa ngati akumwa mochepa.
Kutentha mu nthawi yozizira: Tiyi wofiira ndi chakumwa “chotentha” m’dongosolo lachikhalidwe cha zakudya za ku China; ndiwoyenera kwambiri m’dzinja ndi m’nyengo yozizira.
Kuthandizira chitetezo chamthupi: Mwambo wachikhalidwe wazachipatala wa anthu a Li ndi Miao umati tiyi wochokera kudera la Wuzhishan umagwira ntchito yochepetsera kutentha thupi ndi kulimbitsa thupi.

9. Kuphika:

Kutentha kwa madzi: 90-95 °C pa magulu wamba a masamba; 85-90 °C pa magulu ofewa okhala ndi bud imodzi.
Kuchuluka kwa tiyi: 4-5 g pa 100-120 ml (gongfu); 2-3 g pa 200-250 ml (kukonzekera).
Zombo: Gaiwan ya porcelain (盖碗) 100-120 ml kapena ketulo ya porcelain ndiye chisankho chabwino, cholola kuti fungo la mkaka ndi uchi liwonekere; botolo lagalasi kuti musangalale ndi msuzi wa amber.
Ndondomeko:
1. Tenthetsani chotengera ndi madzi otentha ndikutsani madziwo.
2. Ikani tiyi ndikusiya kuti apume mu gaiwan yotentha kwa masekondi 5-10.
3. Kutsuka - kuthira mwachangu kwa masekondi 2-3 (mwachifuniro; magulu ofewa akhoza kusiya).
4. Kuthira koyamba: masekondi 8-10, tsani.
5. Kuthira kotsatira: onjezerani kuwonekera ndi masekondi 5.
6. Chizolowezi: kuthira 5-7; zopangira za masamba akuluakulu zimalimbikira.
Njira ina: Jīndǐng imagwira ntchito bwino mu format ya “zakumadzulo” - ndi mkaka kapena mkaka wothira malinga ndi mwambo wa Hainan wa “laoba cha” (老爸茶), komanso ngati tiyi ndi mandimu.

10. Kusunga:

Chidebe chosaponya mpweya, chosawonera kuwala; sungani pamalo owuma ozizira (10-25 °C), kutali ndi kuwala kwa dzuwa ndi fungo lina. Chinyezi — osaposa 60%. Nthawi yabwino yomwera ndi miyezi 12-18. Mu nyengo yotentha ya Hainan, kusunga kumafuna chisamaliro chapadera pa chinyezi; kuyika mu vacuum kapena m’mapaketi a foil ndi chotsitsa chinyezi ndikoyenera.

11. Mtengo ndi Zonama:

Mtengo wa Jīndǐng Hóngchá umasiyanasiyana kuchokera pa wotsika (CTC-granules zopangidwa mochuluka) mpaka pa wokwera (magulu apamwamba amasamba ochokera ku buds amodzi kapena bud ndi tsamba limodzi, kukolola koyambirira, organic certification). Zomwe zimatengera mtengo: gulu la zopangira, nyengo, njira yosinthira (pamanja/makina), kukhalapo kwa chitsimikizo cha organic ndi udindo wa GI.

Momwe mungapewere zonama:
1. Funani umboni wa chiyambi: Jīndǐng weniweni amapangidwa ndi famu ya Jinjiang (Hainan Nongyuan Jinjiang chachang) m’dera la Wuzhishan; chizindikiro cha “Jīndǐng” (金鼎) ndi chizindikiro cholembetsedwa.
2. Fungo lachikhalidwe la “mkaka ndi uchi” ndi chizindikiro chachikulu cha tiyi wofiira wa Wuzhishan; kusapezeka kwake kapena kusinthidwa ndi mawonekedwe “wanthawi zonse” wa zipatso kumasonyeza chiyambi china.
3. Msuzi uyenera kukhala wofiira wa amber, wowonekera; kukhala ndi matope kapena mawonekedwe oipa ndi chizindikiro cha zopangira zosayenera kapena kuphwanya ukadaulo.
4. Tsamba lomwe latsala liyenera kukhala lofewa, lofewa, ndi lofiira kwambiri; masamba olimba, ang’onoang’ono kapena obiriwira kwambiri amasonyeza kusinthidwa ndi masamba ang’onoang’ono kapena akale.
5. Tiyi za ku Wuzhishan zokhala ndi GI zotsimikizidwa zimayendetsedwa bwino pa zotsalira za mankhwala malinga ndi miyezo ya EU — funsani satifiketi kwa wogulitsa.

12. Mafunso Odabwitsa:

Wuzhishan hongcha ndi tiyi wofiira wokhawo ku China womwe umaphatikiza malo otentha apansi (18° N), madera ataliatali (600-800 m), ndi nyengo yam’mphepete mwa nyanja. Izi zimapangitsa kuti akhale chinthu chodabwitsa cha bajiografiki pakati pa tiyi zaku China.
Prime Minister Zhou Enlai payekha adavomereza dzina loti “Yuanhan” (远航, “Ulendo Wapanyanja”) la tiyi wofiira wotumizidwa kunja waku Hainan — chimodzi mwazizindikiro zotsogola kwambiri za tiyi za PRC m’zaka zapakati pa zana la 20.
Academician Chen Zongmao — mlangizi yekhayo wa China Academy of Engineering pankhani ya sayansi ya tiyi — sanangopereka malemba a caligraphy ku Jīndǐng, komanso adatsogolera mu 2019 station yofufuza za tiyi wa masamba akuluakulu ku famu ya Jinjiang, zomwe zinakhala malo oyamba a “academic base” a mtundu wotere ku Wuzhishan.
Anthu a Li amasungabe mwambo wakale wa Chaka Chatsopano: usiku wotsogolera Chunjie, amayika makapu awiri a tiyi pamaso pa guwa lachifumu; ngati m’mawa tiyi wachita matope, amakhulupirira kuti mizimu ya makolo “yamwa” mphatso, ndipo banja likuyembekezera chaka chodzala ndi mwayi.
Pamene anali pachimake (1993), Hainan inkapanga matani 8,000 a tiyi wofiira pachaka, zomwe zinkapangitsa kuti akhale mmodzi mwazigawo zazikulu kwambiri zopanga tiyi wofiira ku China. Pambuyo pa kuchepa kwa zaka za m’ma 1990, njira zamakono zikuyang’ana kwambiri pa khalidwe lapamwamba ndi zokopa alendo zaulimi, osati kuchuluka kwa kupanga.

13. Kufanizitsa ndi Tiyi Zina Zofiira:

Dianhong Gong Fu (滇红工夫): Yunnan. Zopangira zamasamba akuluakulu (var. assamica), koma terroir yake ndi yapachilumba ndi yapamwamba (1200-2000 m). Dianhong ndiyokhuthala kwambiri, ndi mawonekedwe a uchi ndi malt; Jīndǐng ndiyofewa, ndi kutsekemera kowonekera kwa mkaka ndi zipatso zotentha.
Yinghong Gong Fu (英红, Yīnghóng): Guangdong, kapena zopangira zamasamba akuluakulu. Mawonekedwe ake ali pafupi kwambiri ndi Jīndǐng potengera mtundu wa zopangira ndi nyengo, koma Yinghong ndi “yolimba” komanso “yokhazikika”, ndi kufewa kochepa kwa mkaka.
Chuanhong Gong Fu (川红工夫): Sichuan, zopangira zamasamba apakati. Amadziwika ndi fungo la orange ndi caramel (橘糖香), lomwe silikupezeka mu Jīndǐng; thupi lake ndi lopepuka, kapangidwe kake ndi kokoma.
Zhengshan Xiaozhong (正山小种, Zhèngshān Xiǎozhǒng): Fujian, zopangira zamasamba ang’onoang’ono, utsi wa paini. Mawonekedwe a fungo losiyana kwambiri (utsi, paini, longan); Jīndǐng mosiyana ndi “yoyera”, yopanda mawu a utsi, ndi kutsindika kwa kutsekemera kotentha.

Pomaliza:

Jīndǐng Hóngchá (金鼎红茶, Jīndǐng hóngchá) ndi tiyi wobadwa pa mphambano ya paradaiso wotentha ndi luso la tiyi. Kum’mwera kwa mapiri a Wuzhishan — malo omwe mitambo imatsika pansi pa minda ya tiyi, pomwe nkhalango yamvula imapereka organic matter yosatha m’nthaka, ndipo mitengo ya masamba akuluakulu, olowa m’malo mwa magulu akale komweko, amapereka mphukira zonenepa zokhala ndi mphamvu yapadera ya mankhwala. Zotsatira zake ndi tiyi wofiira wokhala ndi fungo lofewa la mkaka ndi uchi, msuzi wa amber ndi kutsekemera kosalala, kopanda chofanana nacho pakati pa tiyi zina zofiira zaku China. Kwa iwo omwe azolowera tiyi zofiira za “kumpoto” — Qihong, Dianhong, Chuanhong — kudziwa Jīndǐng kudzakhala ulendo wopita ku chilengedwe china chokoma: chotentha, chowolowa manja, ndi chodabwitsa chofewa.