Jing'an Hongcha · new.thetea.app

Jing’an Hongcha (靖安红茶, Jìng’ān hóngchá) ndi tii yofiira ya dera la Jing’an (靖安县, Jìng’ān Xiàn), m’chigawo cha Jiangxi (江西省, Jiāngxī Shěng). Tii imeneyi inayamba ngati mawonekedwe ofiira a masamba omwe kale anali odziwika kwambiri chifukwa cha Jing’an Baicha (靖安白茶, Jìng’ān Báichá) — tii yobiriwira yapadera ya “masamba oyera” yomwe ili ndi chizindikiro cha malo. Tii yofiira ya ku Jing’an imapangidwa mwa kufufumitsa masamba omwewo apamwamba kwambiri, kuwulula mbali ina yake yosiyana — kukoma kwa uchi, kuzama kwa maluwa ndi kusalala kofewa kwa madzi ake.

1. Gulu ndi Chiyambi:

Mtundu: Tii yofiira yaku China (红茶, hóngchá), yofufumitsidwa mokwanira.
Gulu: Gongfu hongcha (工夫红茶, gōngfū hóngchá) ya m’chigawo cha Jiangxi. Ili m’gulu la tii zofiira za m’derali zaposachedwa, zomwe zimapangidwa ndi masamba apamwamba omwe poyamba ankagwiritsidwa ntchito popanga tii yobiriwira kapena yoyera basi.
Chiyambi: China, chigawo cha Jiangxi (江西省, Jiāngxī Shěng), mzinda wa Yichun (宜春市, Yíchūn Shì), dera la Jing’an (靖安县, Jìng’ān Xiàn). Matauni akuluakulu opangira tii: Zhongyuan (中源乡, Zhōngyuán Xiāng), Luowan (罗湾乡, Luówān Xiāng), Zaodu (璪都镇, Zǎodū Zhèn), Sanzhuwalun (三爪仑乡, Sānzhuǎlún Xiāng), Baofeng (宝峰镇, Bǎofēng Zhèn). Pakati pa minda ya tii — mudzi wa Shuangxi (双溪村, Shuāngxī Cūn) kumapeto kwa mapiri a Jiuling (九岭山, Jiǔlǐng Shān).
Malo a geographical coordinates: Pafupifupi 28°55′ N, 115°10′ E (pakati pa dera la Jing’an). Dera lili pakati pa 114°54′–115°30′ E ndi 28°47′–29°06′ N.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Miyambo ya tii m’dera la Jing’an ili ndi zaka zoposa 400. Malinga ndi “Jing’an nongye zhi” (靖安农业志, ‘Mbiri yaulimi ya Jing’an’), tii yakuthengo “yoyera” inapezeka m’mapiri a Jiulingshan pafupi ndi mudzi wa Shuangxi zaka mazana angapo zapitazo. Mu “Jiangxi nianjian” (江西年鉴, ‘Buku la pachaka la chigawo cha Jiangxi’) la 1935, mitundu ya m’deralo “Jing’an baicha” ndi “Jing’an mao jian” inalembedwa.

Kukula kwa malonda a tii ku Jing’an kunayamba kumapeto kwa zaka za m’ma 1900. Mu 1989, akatswiri a zaulimi a m’deralo anachita bwino kufalitsa mbewu za mtundu wa masamba oyera, ndipo pofika 1998 luso la kudula nthambi linali litakonzedwa bwino. Kuyambira 2006, Jing’an Baicha (靖安白茶) inakhala gawo lofunikira la chuma cha deralo; mu 2012 inalandira chitetezo cha Geographical Indication (地理标志产品保护) kuchokera ku General Administration of Quality Supervision ya China; mu 2013 inalowa m’gulu la “Tii khumi zabwino kwambiri za chigawo cha Jiangxi”. Pofika 2018, malo a minda ya tii anafika 34,000 mu (≈2,267 ha), kuchuluka kwa tii yowuma pachaka — 22,000 jin (≈11,000 kg), ndi ndalama — 120 miliyoni yuan.

Tii yofiira ya ku Jing’an ndi malonda apambuyo pake, omwe anapangidwa mozungulira zaka za m’ma 2010 monga njira yowonjezeretsa mitundu ya malonda. Opanga a m’deralo anapeza kuti masamba a mtundu wa masamba oyera, omwe ali ndi ma amino acid ochuluka kwambiri komanso ma polyphenol ochepa, akakufufumitsidwa mokwanira amawulula kakomedwe kofewa, kotsekemera ndi kununkhira modabwitsa, kosagwirizana ndi gongfu hongcha yambiri. Pofika 2015, Jing’an Hongcha inali itakwanitsa kale kukhazikika pamsika wa m’chigawo.
Dzina: “Jing’an” (靖安) ndi dzina la dera; “jing” (靖) amatanthauza “wodekha, wamtendere”, “an” (安) — “wotetezeka, wabwino”. “Hong Cha” (红茶, hóngchá) — “tii yofiira”. Choncho, dzinalo limatanthauzidwa mwachindunji kuti “tii yofiira ya ku Mtendere”.
Tanthauzo la chikhalidwe: Dera la Jing’an, lomwe lili ndi nkhalango 84.1%, ndi amodzi mwa madera oyera kwambiri m’chigawo cha Jiangxi. Pano pali National Demonstrative Forest Park yokhayo m’chigawochi, ndipo mpweya uli ndi ayoni osasinthika pafupifupi 6,400 units/cm³, kupyola mulingo wadziko lapamwamba kwambiri. Derali limatchulidwa mwamwambo kuti “mpweya wa okosijeni wachilengedwe” (天然氧吧, tiānrán yǎngbā). Malinga ndi izi, Jing’an Hongcha amaonedwa ngati “tii ya zachilengedwe zoyera” — malonda amene mtengo wake umagwirizana ndi chilengedwe chosaipitsidwa cha Jiulingshan.

3. Mafotokozedwe a Zomera ndi Zopangira:

Mtundu / Cultivar: Chopangira chachikulu ndi mtundu wa masamba oyera wa ku Jing’an (靖安白茶品种), womwe uli wa Camellia sinensis var. sinensis. Chikhalidwe chake chachikulu ndi kusintha mtundu kogwirizana ndi kutentha: m’mawa kwambiri, kutentha kukakhala kochepera 23°C, masamba aang’ono amakhala oyera kapena achikasu chotumbululuka, ngati opangira translucent, pamene mitsempha imakhalabe yobiriwira. Kutentha kukakwera, masamba amabiriwira. Ndi nthawi ya “choyera” imeneyi pamene masamba amasonkhanitsa ma amino acid ochuluka kwambiri (mpaka 6–9%) pamlingo wocheperako wa ma polyphenol (pafupifupi 10.7%), zomwe zimawasiyanitsa kwambiri ndi mitundu ina ya tii. Mitundu ina ya ku deralo (群体种) imagwiritsidwanso ntchito popanga magulu okulirapo.
Kukolola: Kumachitika m’nyengo yamvula, makamaka mu “gawo loyera” — masiku pafupifupi 20 mozungulira chikondwerero cha Qingming (清明, Qīngmíng), nthawi zambiri kumapeto kwa Marichi mpaka pakati pa April. Nyengo yochepa kwambiri imeneyi imatsimikizira kufewa kwapadera ndi kusiyana kwa mankhwala a masamba.
Mulingo wa kukolola: Mphukira imodzi + masamba amodzi kapena awiri (一芽一二叶, yī yá yī èr yè). Kwa magulu apamwamba — mphukira imodzi + tsamba limodzi lotseguka pang’ono.
Zofunikira pazopangira: Masamba athunthu, ofanana popanda kuvulala; osakhala ndi mapesi akulu; kuchedwa kochepa pakati pa kukolola ndi kuyamba kufota. Zokolola za m’mawa, mame akaphwa, ndizabwino.

4. Malo ndi Momwe Amalimidwira:

Dera la Jing’an lili kumpoto chakumadzulo kwa chigawo cha Jiangxi, kumapeto akumwera kwa mapiri a Jiulingshan — gawo la mapiri a Mulingshan. Malo ake ndi a mapiri ndi zitunda, ndi zigwa zambiri ndi madambo a mitsinje; derali limadutsidwa ndi nthambi zakumpoto za mtsinje wa Beiliao (北潦河).

Kutalika kwa malo otentha: 300–600 m pamwamba pa nyanja; minda yabwino kwambiri ya tii ili pamwamba pa 400 m, m’malo a chifunga cha m’mapiri.
Nyengo: Nyengo ya mkuntho, yochepa kutentha. Kutentha kwapachaka pafupifupi — pafupifupi 16.9°C. Mvula yochuluka, chinyezi chambiri. Chifunga chambiri, makamaka m’nyengo yamvula ndi m’dzinja, chimapereka kuwala kofewa komwe kumathandiza kusonkhanitsa ma amino acid.
Nthaka: Nthaka zofiira (红壤), zachikasu (黄壤), ndi zofiirira (紫色土), komanso matope a mitsinje. Kapangidwe kake ndi loamy kapena sandy loam. Kuzama kwa nthaka — kuyambira 1 m. Asidi, pH 4.5–5.6. Pali ma organic matter osachepera 2%. Chonde chambiri chachilengedwe chimachokera ku kuwanda kwa zotsalira za nkhalango kwazaka zambiri.
Zachilengedwe: Nkhalango za dera — 84.1%; minda ya tii yazunguliridwa ndi nkhalango zachilengedwe za subtropical. Ayoni osasinthika amafika 6,400 units/cm³. Kugwiritsa ntchito mankhwala oplera tizilombo kumayendetsedwa mosamala; magulu otetezedwa ndi geographical indication amafunika kutsata miyezo ya dziko ya zinthu zachilengedwe.

5. Luso la Kupanga:

Jing’an Hongcha amapangidwa motsatira njira yachikale ya gongfu hongcha, ndi kusintha pang’ono kogwirizana ndi chikhalidwe cha zopangira — ma amino acid ochuluka komanso ma polyphenol ochepa. Chisamaliro chapadera chimaperekedwa ku kufufumitsa mofewa: kufufumitsa monyanyira kumachititsa kutaya “kukoma kwatsopano kotsekemera” (甘鲜, gānxiān).

Kukolola (采摘 — cǎizhāi): Kukolola ndi manja mphukira imodzi ndi masamba amodzi kapena awiri m’nthawi ya “choyera”. Masamba amaikidwa m’mabasiketi a nsungwi mosawapanikiza.
Kufota (萎凋 — wěidiāo): Masamba amatambasulidwa pang’onopang’ono pa mathireyi a nsungwi m’chipinda cholowera mpweya. Kutalika — maola 10–16 (kufota mwachilengedwe) kapena maola 4–6 (pogwiritsa ntchito mpweya wotentha). Cholinga — kuchepetsa chinyezi cha masamba kufika 58–62%, kuti akhale ofewa komanso kununkhira pang’ono maluwa. Poganizira kufewa kwa masamba oyera, kufota kumachitidwa mosamalitsa, osawawumitsa kwambiri.
Kukulunga (揉捻 — róuniǎn): Kukulunga kochepa motsatira mfundo ya “kufewa → kwapakati → kufewa kapepalapo”, kwakanthawi mphindi 40–60. Cholinga — kuwononga nembanemba za maselo kuti ma enzyme ndi madzi a masamba atuluke pamwamba. Kuwonongeka kwa maselo — 75–85%. Pambuyo pokulunga, masamba amamwazika ndi kugawidwa ndikupumula pang’ono kuti azizizire.
Kufufumitsa (发酵 — fājiào): Masamba okulungidwa amaikidwa m’chipinda chofufumitsira pa kutentha kwa 25–30°C ndi chinyezi choposa 90%. Kutalika — maola 2–4 (aafupi kuposa gongfu hongcha yambiri), zomwe zimachitika chifukwa cha kuchepa kwa ma polyphenol m’zopangira. Kuwongolera — malinga ndi mtundu wa masamba (kusintha kuchokera kubiriwira-chikasu kukhala kofiira ngati mkuwa) ndi fungo (kutuluka kwa funko lotsekemera lamaluwa-uchi popanda kawiri).
Kuumitsa (烘干/干燥 — hōnggān / gānzào): Magawo awiri: kuwotcha koyamba pa 100–110°C kuti aimitse kufufumitsa (毛火, máohuǒ), kenako kuumitsanso pa 75–85°C (足火, zúhuǒ) mpaka chinyezi chikhale 5–6%. Njira yotentha yodekha imathandiza kusunga funko lofewa lamaluwa.
Kusankha (分级 — fēnjí): Kufanana kwa magulu malinga ndi makulidwe a zidutswa, kuchotsa fumbi, zidutswa ndi zidukiduka. Magulu amagawidwa malinga ndi kuchuluka kwa malangizo.

6. Makhalidwe a Organoleptic:

Maonekedwe a masamba owuma: Kupiringizika kochepa kapena kwapakati; tinthu tating’ono timakhala tofungafunga koma tolumikizana. Mtundu — wodera kwambiri mpaka wakuda, wonyezimira ngati mafuta (色泽乌润油亮). Pama grade apamwamba pamakhala malangizo agolide (金毫, jīnháo) owonekera bwino, kusiyana ndi tsinde lakuda.
Fungo la masamba owuma: Lotentha, louchi-caramel ndi zidikizo za maluwa owuma ndi chestnut yowotcha. Fungo limakhala lofewa, losakweza, lokoma mofewa.
Fungo la madzi: Lamaluwa-uchi, lokoma kwambiri ndi kadontho kakang’ono ka zipatso (ma apricot, ma plum owuma). Chifukwa cha ma amino acid ochuluka m’zopangira, fungo limakhala ndi “kutsapsa” kwapadera, komwe sikofala pa gongfu hongcha wamba. Mu kapu ikazizira, mumatuluka zonunkhira zofewa za vanilla ndi caramel.
Kukoma: Kolimba ndi kozungulira, ndi kutsekemera kwachilengedwe komveka ndi “kuchuluka kwa mchere” (鲜甜, xiāntián). Kukakamira kumakhala kochepa kwambiri — chifukwa cha kuchepa kwa ma polyphenol m’mitundu ya masamba oyera. Kubwereranso kotsekemera (回甘, huígān) kumakhala kowonekera ndipo kumakhalitsa. Kukoma kotsalira — kofewa ngati uchi, ndi kuzizira kochepa kwa mchere. Kapangidwe ka madzi — kotere ngati silika, “kotere ngati mafuta”.
Mtundu wa madzi: Kuyambira kofiira ngati amber mpaka ruby ndi kuwala kwa golide (红亮透金黄, hónglìang tòu jīnhuáng). Koyera ndi kowala, ndi mphete yagolide yodziwika m’mphepete mwa kapu.
Pansi pa tii (masamba opangidwa): A mtundu wofanana wofiira ngati mkuwa, masamba amakhala okhazikika komanso ofewa. Pa ma grade apamwamba — ma pair athunthu, osamasulidwa a “mphukira + tsamba” okhala ndi mawonekedwe osungidwa.

7. Kapangidwe ka Mankhwala:

Ma polyphenol: Kuchuluka kwake kwa ma polyphenol ndi kochepa kwambiri kuposa ma tii ofiira ambiri — pafupifupi 10–15% (zopangira zokha zimakhala ndi ~10.7% basi). Pa nthawi ya kufufumitsa, ma catechin amasinthidwa kukhala theaflavin (茶黄素) ndi thearubigin (茶红素), zomwe zimapanga mtundu ndi kusakaniza kwa madzi. Mlingo wochepa wa ma polyphenol ndiye chifukwa chosoŵa kukakamira.
Ma amino acid: Chofunikira chachikulu. Kuchuluka kwa ma amino acid aulere m’zopangira kumafika 6–9% (pa tii wamba wobiriwira ndi 2–3%). L-theanine (L-茶氨酸) ndi amino acid yaikulu, yomwe imayambitsa kukoma kotsekemera ngati umami, kumasula kwa thupi, ndi “kutsapsa” kwapadera kwa kukoma. Ma amino acid ena amatsalira pambuyo pa kufufumitsa kwakukulu, zomwe zimapangitsa kukoma kwa Jing’an Hongcha kukhala kofewa kwambiri.
Ma alkaloid: Caffeine — 2–3% (ocheperapo pang’ono kuposa a tii ofiira ambiri). Theobromine ndi theophylline — m’miyeso yochepa.
Mavitamini: Mavitamini a gulu B (B₁, B₂), miyeso yochepa ya vitamini C ndi vitamini P (rutin).
Ma mineral: Potaziyamu, manganese, zinki, fluoride, selenium. Nthaka zofiira ndi zachikasu za ku Jing’an zimapereka ma mineral oyenerera.
Ma compound onunkhira osakhalitsa: Kuchuluka kwa cis-jasmone, linalool ndi geraniol kumafotokoza fungo lowonekera la maluwa.

8. Ubwino Wachilengedwe:

Kulimbikitsa mofewa: Caffeine yochepa pamodzi ndi L-theanine wochuluka zimapereka mphamvu yofewa, yokhalitsa popanda kudandaula — “chidwi cha tii” chachikale.
Chitetezo cha antioxidant: Theaflavin ndi ma catechin otsala amathandizira mphamvu ya antioxidant m’thupi. Kafukufuku amasonyeza kuti ma theaflavin ali ndi mphamvu yowonekera yochotsera ma free radical.
Kuthandizira chigayo: Tii yofiira mwamwambo imatengedwa ngati chakumwa “chofunda” (温性, wēnxìng), chomwe chimathandiza kugaya bwino, makamaka pambuyo pa chakudya chambiri kapena chamafuta.
Ubwino pa mtima ndi mitsempha: Ma theaflavin amathandiza kusunga mlingo wabwino wa cholesterol ndi kusinthasintha kwa mitsempha. Potaziyamu, yomwe imatuluka kwambiri m’madzi, imathandiza kuyendetsa kugunda kwa mtima.
Kulimbitsa mafupa ndi mano: Manganese ndi fluoride zopezeka m’madzi zimathandiza kusunga kachulukidwe ka mafupa ndi thanzi la enamel ya mano.
Ntchito zamaganizo: Kugwirizana kwa L-theanine ndi caffeine kumathandiza kukhazikika, kukumbukira ndi kufulumira kwa mayankho, kwinaku kumachepetsa kupsinjika maganizo.
Kumasula ndi kuchepetsa nkhawa: Kuchuluka kwa L-theanine (kotengera mtundu wa masamba oyera) kumathandiza kupanga ma alpha wave muubongo, kupereka kukhazikika mwamtendere.

9. Kuwotcha:

Kutentha kwa madzi: 90–95°C kwa magulu wamba; 85–90°C kwa ma grade apamwamba a mphukira imodzi.
Kuchuluka kwa tii: 4–5 g pa 100 ml (njira ya gongfu) kapena 2–3 g pa 200–250 ml (kuwotchera mu kapu).
Zida: Gaiwan (盖碗) wa porcelain 100–120 ml — chisankho chabwino kuti awulule funko laling’ono la maluwa. Keitle ya porcelain ndi yabwino kwa madzi odekha. Zida zadothi siziyenera kugwiritsidwa ntchito pa ma grade apamwamba — zimatha kumeza funko laling’ono.
Ndondomeko:
1. Tenthetsani chida ndi madzi otentha ndikutsanulira.
2. Ikani tii yowuma mu gaiwan yotenthetsedwa; tsekani chivundikiro kwa masekondi 3–5 ndikupumira funko.
3. Kutsuka — mwachisankho: tsanulirani madzi ndikutsanulira pakatha masekondi 1–2. Kwa magulu apamwamba tingalumphe.
4. Kusefukira koyamba — masekondi 5–8, kutsanulira mwamsanga.
5. Kusefukira kotsatira — onjezani nthawi ndi masekondi 3–5 posefukira kulikonse.
6. Cholinga — kusefukira 6–10 (magulu apamwamba amatha mpaka 12).

10. Kusunga:

Chotengera: Chotsekeka, chosawonekera — chidebe chachitsulo chokhala ndi chivundikiro cholimba, thumba la zojambula zokutira zitatu, kapena chotengera cha porcelain.
Mikhalidwe: Chitetezo ku kuwala kopanda chifundo, chinyezi ndi fungo lachilendo. Kutentha koyenera — 10–25°C. Osasunga pafupi ndi zonunkhira, khofi, kapena fungo lina.
Nthawi: Makhalidwe abwino kwambiri a organoleptic — mkati mwa miyezi 12–18 pambuyo popanga. Magulu ena olimba okhala ndi malangizo ochuluka amatha “kukhwima” mokoma kwa zaka 2–3 akasungidwa mwaluso, kukhala ndi funko lakuzama louchi. Komabe, mphamvu yosungika kwa nthawi yaitali ya Jing’an Hongcha ndi yochepa poyerekeza ndi tii zofiira zamasamba akulu (Dianhong, Lapsang).

11. Mtengo ndi Zabodza:

Jing’an Hongcha ili m’gulu la mitengo yapakati mpaka yapamwamba-mwamsanga mwa tii zofiira za dera la Jiangxi. Mtengo umadalira grade (kuchuluka kwa malangizo), nyengo (masamba a m’chilimwe chakoyambirira “oyera” ndi okwera mtengo kwambiri), kupanga ndi manja/kamakina, komanso kukhalapo kwa ziphaso (geographical indication, organic status).

Momwe mungapewere zabodza:

Yang’anani chiyambi: Jing’an Hongcha yeniyeni imapangidwa kuchokera ku zopangira za matauni asanu ovomerezeka a dera.
Yesani funko: tii yeniyeni imakhala ndi funko lofewa, loyera lamaluwa-uchi popanda kuwawa kwa mankhwala, kutsekemera kongopeka kwa zonunkhira, kapena kupsya kwa fungo.
Madzi ake ayenera kukhala oyera, owonekera, ofiira ngati amber ndi kunyezimira kwagolide; madzi osaukira kapena opaka amasonyeza kutsika kwa zopangira kapena kusokonezeka kwa luso.
Kukoma ndi chizindikiro chachikulu: kufewa kofanana ndi kukakamira kochepa (chifukwa cha kuchepa kwa ma polyphenol) kumasiyanitsa Jing’an Hongcha yeniyeni ndi gongfu hongcha wamba.
Mtengo wochepa kwambiri kwa grade ya “masamba oyera am’chilimwe” ndi chifukwa chachikulu chokayikira.

12. Zinthu Zosangalatsa:

Mtundu wa masamba oyera wa ku Jing’an ndi umodzi mwa mitundu yochepa yapadziko lonse ya tii yomwe imasintha mtundu malinga ndi kutentha: masamba ake amayera pamene kutentha kuli pansi pa 23°C ndipo amabiriwira kutentha kukakwera. “Zenera” la biological limeneli limakhalapo masiku pafupifupi 20 okha pachaka, zomwe zimapangitsa kuti kukolola kwa chilimwe kukhala kochepa kwambiri.
Kuchuluka kwa ma amino acid m’zopangira za Jing’an Baicha (6–9%) kumaposa ka 2-3 kuposa tii yobiriwira wamba ndipo ka 3-4 kuposa zopangira za tii yofiira. Izi zimapereka Jing’an Hongcha “kutsapsa kotsekemera” kopanda malire.
Dera la Jing’an ndi amodzi mwa malo “obiriwira” kwambiri ku China: nkhalango 84.1%, ndipo kuchuluka kwa ayoni osasinthika m’malo a minda ya tii (mpaka 6,400 units/cm³) kumaposa mulingo wadziko lapamwamba kwambiri. Tii yochokera kuno ndi yeniyeni “malonda a m’malo osungidwa”.
Mu 2012, Jing’an Baicha inalandira chitetezo cha Geographical Indication (GI) kuchokera ku General Administration of Quality Supervision ya China, ndipo mu 2022 — udindo wa chitetezo cha malo am’mudzi ndi geographical indication (农产品地理标志). Tii yofiira yopangidwa kuchokera ku zopangira zomwezi imapindula ndi mbiri ya maudindowo.
Mtundu wa makolo a masamba oyera unayamba kulimidwa mu 1989 kuchokera ku mitundu yakuthengo ya mapiri a Jiulingshan — imeneyi ndi imodzi mwa ma cultivar atsopano kwambiri opangidwa mwamalonda ku China.

13. Kufanizira ndi Tii Zina Zofiira:

Ning Hong (宁红, Nínghóng): Tii yofiira yam’mbiri yochokera ku dera la Xiushui (修水县), komanso ku Jiangxi. Ninghong ndi imodzi mwa “gongfu hongcha zazikulu zisanu ndi zitatu za China” zokhala ndi mbiri ya zaka zoposa 150. Mbiri yake ndi yolemera komanso “yolimba”, yokhala ndi kukakamira kowonekera ndi zidikizo za zipatso zophika. Jing’an Hongcha ndi yofewa, yotsekemera komanso yodekha — zotsatira za kapangidwe kapadera ka mankhwala a masamba oyera.
Fuzhou Hong Cha / Min Hong (闽红, Mǐnhóng): Gulu la gongfu hongcha za ku Fujian (Zhenghe Gongfu, Tanyang Gongfu, Bailin Gongfu). Zonsezi zimapangidwa kuchokera ku mitundu yamasamba akulu okhala ndi ma polyphenol ochuluka, zomwe zimapereka “mphamvu” ndi kukakamira kwa madzi. Jing’an Hongcha imasiyana ndi kapangidwe kake ngati silika ndi kutsekemera kwachilengedwe, kosafuna kuzolowera.
Anji Hong Cha (安吉红茶): Malonda ofanana mwalingaliro — tii yofiira yochokera ku mtundu wodziwika wa masamba oyera wa Anji (chigawo cha Zhejiang). Onsewa amagwiritsa ntchito zopangira zoyeretsa zokhala ndi ma amino acid ochuluka; onsewa amadziwika ndi kufewa ndi kufewa. Kusiyana kumakhala m’malo (Zhejiang vs. Jiangxi) ndi m’njira zopangira.
Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): “Qihong” ndi tii yofiira yotchuka padziko lonse yochokera ku Anhui, yokhala ndi “funko la Qimen” lapadera (violet, orchid, uchi). Qimen imakhala ndi mbiri ya funko lowonekera komanso “lodziwika bwino” ndi kuziziritsa kwanthawi yayitali. Jing’an Hongcha ndi yosavuta pakapangidwe ka funko, koma imapambana Qimen pa kufewa ndi kutsapsa kwa kukoma.
Jin Jun Mei (金骏眉, Jīn Jùnméi): Tii yofiira yapamwamba ya ku Fujian yochokera ku masamba a mphukira imodzi. Onsewa ndi otsekemera komanso onunkhira, koma Jin Jun Mei ndi yokwera mtengo kwambiri, ndipo mbiri yake imafanana ndi mbatata yowotcha ndi longan. Jing’an Hongcha ndi “yatsopano” komanso “yam’chilimwe”.

Pomaliza:

Jing’an Hongcha ndi tii yachilendo, yobadwa pamphambano ya kudabwitsa kwa botanical ndi kulimba mtima kwamatekinoloje. Zopangira zake ndi masamba okhala ndi “DNA” ya tii yobiriwira: ma amino acid ochuluka kwambiri, ma polyphenol ochepa, “gawo loyera” lofulumira la masiku makumi awiri a m’chilimwe. Koma m’malo mwa njira yodziwika ya tii yobiriwira, masamba amenewa amadutsa kufufumitsa kokwanira — ndipo amawulula modabwitsa: kusakanika ngati silika kwa uchi, kuzama kwa maluwa ndi “kutsapsa kotsekemera” kwapadera komwe sikungatheke kubwerezedwa kuchokera ku chinthu china chilichonse.

Tii iyi ndi ya iwo amene amakonda kufewa, osasokoneza ndi kufooka; ya iwo amene amafunafuna mwa tii yofiira osati “mphamvu”, koma “kukhudzika”. Kapu ya Jing’an Hongcha — ili ngati kuyenda m’nkhalango ya m’mapiri ya Jiulingshan m’nyengo yamvula: yachete, yoyera, yodzazidwa ndi funko lomwe limakupangitsani kufunitsitsa kupuma mozama.