Xinyang Hong · new.thetea.app

Xinyang Hong ndi tiyi wofiira wa “kumpoto” kwenikweni ku China, wobadwa mu 2010 kudziko la tiyi wodziwika bwino wa Xinyang Maojian (信阳毛尖, Xìnyáng Máojiān). Ichi ndi chipatso cha kusintha kwakukulu kwa mwambo wa zaka zikwi ziwiri wa tiyi wobiriŵira: malo omwewo, zitsamba zomwezo zazing’ono, koma njira yosiyana kwambiri — kuthira okisijeni kwathunthu, komwe kumatsegula mu zomera zomwezo zomwe timazidziŵa kale mtundu wofunda, wa uchi ndi mabokosi. Mu zaka khumi ndi zisanu, Xinyang Hong wadutsa kuchokera ku gulu loyesera kufika pa chizindikiro chovomerezeka ndi chizindikiro cha malo olembedwa.

1. M’gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wokwanira oxidized/femented. Gongfu Hongcha (工夫红茶).
Gulu: Tiyi wofiira wamakono wa ku China; “mafunde atsopano” a hongcha a zigawo; amadziwika kuti “Chitsanzo cha m’badwo watsopano wa tiyi wofiira wolemekezeka waku China” (中国新贵红茶典范).
Chiyambi: China, chigawo cha Henan (河南, Hénán), mzinda wa Xinyang (信阳市, Xìnyáng shì). Malo opangira amaphimba midzi ya tiyi 128 m’maboma asanu ndi atatu ndi zigawo: Shihe (浉河区), Pingqiao (平桥区), Luoshan (罗山县), Guangshan (光山县), Xinxian (新县), Shangcheng (商城县), Gushi (固始县), Huangchuan (潢川县). Mapiri ofunikira — Cheyunshan (车云山), Jiyunshan (集云山), Lianyunshan (连云山), Tianyunshan (天云山), Wuyunshan (云雾山), komanso mapiri a Dabieshan (大别山) ndi zigawo zake zakumpoto.
Maudindo: ≈ 31°23’–32°24’ N, 113°45’–115°55’ E — dera lalikulu kwambiri la tiyi kumpoto kwa China, lomwe lili pa mphambano ya madera a Huainan (淮南) ndi Jiangnan.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Xinyang ndi limodzi mwa madera akale kwambiri a tiyi ku China ndi mbiri yopitirira ya ulimi wa tiyi kwa zaka 2,300. Pofukula m’manda ku Gushi (固始县) mu 1987, mu manda a nthawi ya Eastern Zhou (东周) anapeza zidutswa za masamba a tiyi za m’zaka za 3–4 BC. Katswiri wa tiyi Lu Yu (陆羽) m’buku lake Cha Jing (《茶经》, 764) anaphatikiza Xinyang mu dera la tiyi la Huainan (淮南茶区) ndipo anatsindika mawu akuti: “Tiyi wochokera ku Guangzhou [pano Guangshan] ndiwo wabwino koposa” (淮南茶光州上). Ndakatulo Su Dongpo (苏东坡) mu nthawi ya Northern Song (北宋) analemba: “Pakati pa tiyi wa Huainan, wa Xinyang ndi woyamba” (淮南茶信阳第一).

Komabe, mbiri yonse Xinyang ankapanga tiyi wobiriŵira kokha. Kupangidwa kwa kalembedwe kamakono ka Xinyang Maojian kumagwirizana ndi ntchito ya “Mabungwe Asanu ndi Atatu Akuluakulu a Tiyi” (八大茶社) kumayambiriro kwa zaka za 20 (1903–1911), pamene amalonda a m’deralo anaitanitsa akatswiri ochokera ku Lu’an (六安) ndi Hangzhou (杭州) kuti awongolere luso. Mu 1915 Xinyang Maojian analandira mendulo ya golide pa Panama World Exposition, ndipo mu 1959 analowa m’gulu la “Tiyi Khumi Wamkulu ku China” (中国十大名茶).

Kuwoneka kwa Xinyang Hong. Mu December 2009, mlembi wa komiti ya chipani cha chigawo cha Henan Lu Zhangong (卢展工) anayendera madera a tiyi a Xinyang ndipo anaona vuto lalikulu: pokhala dera la tiyi lakumpoto kwambiri m’dziko, Xinyang amagwiritsa ntchito kusonkha kwa masika kokha kwa Maojian wobiriŵira, pamene masamba achilimwe ndi a mphukira (mpaka 40% ya mbewu ya pachaka) amangotayika. Lu anaganiza “kuthetsa chinsinsi cha zaka chikwi” (破千年迷局) ndikuyamba kupanga tiyi wofiira. Kumayambiriro kwa 2010 ntchito yofulumira inayamba: akatswiri ochokera ku Tea Institute of Chinese Academy of Agricultural Sciences, Xinyang Agricultural Institute, ndi kampani ya “Zhengshantang” (正山堂, chizindikiro cha tiyi wofiira wa Wuyi) anagwirizana kusintha njira ya Gongfu Hongcha ku zomera zazing’ono za Xinyang. Mu April 2010, patadutsa masiku 100 a mayeso osalekeza, gulu loyamba la tiyi wofiira linaperekedwa pa 18th Xinyang Tea Festival. Mu September 2010, pa kuyang’anira kwa akatswiri koonetsa tiyi, komwe kunakonzedwa ndi China Tea Circulation Association, akatswiri onse anavomereza mofanana kuti chinthu chatsopanocho chinali chabwino. Lu Zhangong mwiniwake anatcha tiyiyu kuti “Xinyang Hong”. Pambuyo pake panachitika kampeni yayikulu yotsatsa “Chimphepo cha Xinyang Hong” (信阳红风暴) — ku Xinyang, Beijing (Nyumba ya Misonkhano ya Anthu), Zhengzhou, Wuhan, Fuzhou, Shanghai, ndi Guangzhou. Mu 2013, “Xinyang Hong” analandira chizindikiro chovomerezeka cha malonda ku State Administration for Industry and Commerce (地理标志证明商标). Anapanganso muyezo wa makampani a mkhalidwe wa “Xinyang Hong Cha” (《信阳红茶》).
Dzina: 信阳 (Xìnyáng) ndi dzina la mzinda, lochokera ku nthawi ya Sui (隋, 589–618); 红 (hóng) — “wofiira”, kusonyeza mtundu wa tiyi. Dzina losavuta, losaiŵalika, losiyana kwambiri ndi dzina la “wobiriŵira” la mbale wake wamkulu — Maojian.
Tanthauzo la chikhalidwe: Xinyang Hong ndi chitsanzo chosowa cha mmene chisonkhezero cha boma pamodzi ndi ukatswiri wa sayansi zingapangire chizindikiro chatsopano cha tiyi cha dziko lonse m’zaka zochepa. Tiyiyu anasintha chiphunzitso cha zaka zikwi ziwiri (“Xinyang = tiyi wobiriŵira kokha”), anathetsa vuto lenileni la kugwiritsa ntchito zomera zachilimwe ndi zamasika, ndipo anachulukitsa ndalama za alimi a tiyi. Xinyang Hong ndi Xinyang Maojian amadziwika ngati “mapasa amuna” (孪生兄弟) amene sali mpikisano koma amathandizana.

3. Kufotokoza kwa Zomera ndi Zida:

Mtundu / Cultivar: Gulu la Anthu: Masamba ang’onoang’ono a Camellia sinensis var. sinensis — maziko omwewo a majini omwe amagwiritsidwa ntchito pa Xinyang Maojian. Zitsamba zazing’ono, kutalika kwa 0.5–1.5 m, ndi masamba ang’ono, olimba, okhala ndi ma amino acid ambiri (chifukwa cha kumpoto ndi usiku wozizira). Mitundu ikuluikulu ya m’deralo: gulu la “Xinyang” (信阳群体种). Magwero a mbiri yakale ndi ochokera kumadera akummwera chakumadzulo kwa tiyi (Sichuan → Shaanxi → Henan), kusintha kwazaka zopitirira 2,000.
Kusonkha: Kwa magulu apamwamba — kusonkha kwa masika (March–April); kwa kupanga kwa anthu ambiri — chilimwe (May–July) ndi mphukira (August–October). Mwayi woti angagwiritse ntchito masamba a chilimwe ndi mphukira, omwe kale sanali ofunikira, unakhala chisonkhezero chachikulu chachuma popanga Xinyang Hong.
Mulingo wa kusonkha:
- Gulu la “Zhenpin” (珍品, “Yamtengo wapatali”): masamba amodzi okha (单芽);
- Special Grade (特级): tsamba limodzi ndi mphukira imodzi (一芽一叶);
- First Grade (一级): tsamba limodzi ndi masamba awiri (一芽二叶);
- Second Grade (二级): tsamba limodzi ndi masamba atatu (一芽三叶).
Zofunikira pa zida: Kukhala atsopano, osaduka, opanda mabala. Kuyang’anira bwino kwambiri kwa polyphenols: mu zomera za chilimwe ndi mphukira mlingo wake ndi wapamwamba kuposa wa masika, kumafuna kukonza bwino kwa fementesheni kuti mupewe kuwawa kwakukulu.

4. Malo ndi Zikhalidwe za Kulima:

Kutalika kwa malo: 200–800 m pamwamba pa nyanja. Minda yabwino kwambiri ili m’dera la “Mapiri Asanu a Mitambo” (五云山) pa kutalika kwa 500–800 m, kumene kusiyana kwa kutentha kwa masana ndi usiku kumafika 10–15°C — mkhalidwe wabwino wosonkhanitsira zinthu zonunkhira ndi ma amino acid.
Nyengo: Pakati — kuchokera ku subtropical kupita ku temperate; kutentha kwapakati pachaka ≈ 15.1°C (pakati pa 14.5–15.5°C pa zaka); kutentha kwapakati pa nyengo yakukula (April–November) ≈ 20.7°C; mvula yapachaka ≈ 1,100–1,400 mm; chiŵerengero cha kutentha chogwira ntchito ≈ 4,864°C. Utsi wambiri ndi mitambo pa mapiri amapereka kuyatsa komwe kumamwazika.
Nthaka: Makina a nthaka a chikasu- bulawuni a m’nkhalango za mapiri, otsetsereka bwino, okhala ndi zinthu zambiri za organic; acidity pH 4.5–6.0.
Ulimi: Minda yaing’ono ya alimi ndi mabungwe; machitidwe a organic ndi ecological akukhala chizolowezi kwa minda yomwe ikuyang’ana kutumiza kunja. Minda ina — pa mapiri otsetsereka, omwe angatheke ndi kusonkha pamanja. Dera lonse la minda ya tiyi ku Xinyang limapitirira mahekitala 14,000, zomwe zimachita kukhala dera lalikulu la tiyi ku Henan. Chikhalidwe chodziwika cha minda ya tiyi ya Xinyang ndi kukhala kwake m’zigwa za mapiri (山坞) pakati pa mitengo ya khestinati ndi nsungwi; kusonkhezera kwachilengedwe kumachepetsa “kuuma” kwa photosynthesis ndikuwonjezera theanine.

5. Tekinoloje ya Kupanga:

Vuto lalikulu popanga Xinyang Hong linali kusintha njira yachikale ya Gongfu Hongcha ku zomera zazing’ono zakumpoto zokhala ndi polyphenol wambiri (makamaka mu masamba a chilimwe ndi mphukira) ndi mkhalidwe wodziwika wa “khestinati” womwe umadziwika ndi Maojian wobiriŵira. Njira yosinthira yapadera inachitidwa mu 2010 mothandizidwa ndi akatswiri ochokera ku Fujian, Anhui, ndi Hunan.

Kusonkha ndi kusanja (采摘 / 分级, cǎizhāi / fēnjí): Kusankha zida malinga ndi mulingo; kwa magulu apamwamba — kusonkha pamanja kokha.
Kuziziritsa (萎凋, wěidiāo): Masamba amayalidwa osanjikiza pafupi pa mafelemu kapena mathireyi; kutentha koyendetsedwa ndi mpweya. Nthawi — maola 8–14. Cholinga ndi kuchepetsa chinyezi kufika 58–62%, kupatsa masamba kusinthasintha.
Kupiringa (揉捻, róuniǎn): Kupiringa kwa makina malinga ndi mfundo ya “kupanikizika kopepuka–koleanitsa–kopepuka”. Zomera zazing’ono za Xinyang zimapiringika kukhala “zingano” zopyapyala, zachilendo (mosiyana ndi ma spirals akulu a tiyi wamikulu). Nthawi — maola 1–1.5.
Kumasula zotupa (打散, dǎsàn): Kuthyola zotupa pambuyo pa kupiringa kuti fementesheni ikhale yofanana.
Fementesheni / oxidation (发酵, fājiào): Gawo lofunika kwambiri, lomwe limasiyanitsa Xinyang Hong ndi hongcha zina. Kuyang’anira bwino zinthu zinayi: kutentha kwa mpweya, chinyezi, kutentha kwa masamba, ndi nthawi. Fementesheni imasiya pamene masamba atenga mtundu wofiira wa mkuwa, fungo la “udzu” lobiriŵira litha ndipo fungo loyera lamaluwa ndi zipatso limawonekera. Izi zimapatsa mkhalidwe wosiyana ndi wa “uchi” wa Qimen, “utsi” wa Xiao Zhong, kapena “солод” wa Dian Hong. Nthawi — maola 4–8.
Kuyanika / kutentha (干燥, gānzào / 烘焙, hōngbèi): Magawo aŵiri: kutentha kwakukulu kokhazikitsa ndi kumalizira kofewa. Chinyezi chotsalira ≤ 6%.
Ntchito zowonjezera (筛分 / 风选 / 拼堆 / 提香): Kusefa, kupatula kwa mphepo, kusakaniza, kumaliza “kununkhiza” (提香, tíxiāng) — kutentha pang’ono kukulitsa fungo musanapakize.

6. Makhalidwe a Mphamvu:

Maonekedwe a masamba owuma: “Zingano” zopyapyala, zowongoka — mwamwambo (条索紧细), zokumbutsa chisomo cha Maojian wobiriŵira; mtundu — wakuda-khestinati wonyezimira mafuta (乌棕色, wūzōng sè); nsonga zagolide (金毫) zimawonekera bwino, makamaka m’magulu apamwamba.
Fungo la masamba owuma: Lokoma, ndi zizindikiro zoonekeratu za khestinati, uchi, ndi maluwa ang’ono; “lodziletsa” komanso “lakumpoto” poyerekeza ndi tiyi wofiira wakummwera.
Fungo la madzi: Lambiri; chizindikiro chachikulu — kuphatikiza kogwirizana kwa “khestinati” (板栗香, bǎnlì xiāng) ndi “osmanthasi” (桂花香, guìhuā xiāng) komwe akatswiri amatcha “xinyang rhyme” (信阳韵, Xìnyáng yùn). Pamaziko ake — fungo la mkate wootcha, karameli, ndi zipatso zakupsa.
Kukoma: Kowundana, kozungulira, ndi kutsekemera kowonekera kwachilengedwe ndi kukwapula “koyenera” — kosakhwima — (醇厚甘爽). Thupi la madzi — “losalala”, ndi mafuta ofewa. Kukoma kwa pambuyo — kwakutali, ndi kutsekemera kobwerera ndi chimuma cha khestinati.
Mtundu wa madzi: Wofiira-amber, wowonekera, ndi wowala; pakhoma la chikho — “mphete ya golide” (金圈) yoonekeratu.
Pansi pa tiyi (masamba ootcha): Ofewa, osalala, ofiira owala (嫩匀红亮); m’magulu apamwamba — mphukira zonse, zokongola ndi masamba ang’ono.

7. Kapangidwe ka Mankhwala:

Polyphenols: M’masamba atsopano a chilimwe ndi mphukira — mulingo wapamwamba (mpaka 25–30% ya misa yowuma); panthawi ya oxidation yathunthu, ma catechins amasandulika kukhala theaflavins ndi thearubigins. Kukonza bwino kwa fementesheni ndikofunika kwambiri kuti masinthidwe a “owawa” a catechins kukhala zotsekemera za oxidation.
Ma amino acid: Zomera zazing’ono zakumpoto zimakhala ndi L-theanine wambiri ndi ma amino acid aulere (3.0–4.5% ya misa yowuma ya masamba a masika) — kwakukulu kuposa tiyi wamkulu wakummwera. Izi ndizo zomwe zimapereka kutsekemera “kosasalala” kodziwika.
Alkaloids: Caffeine ~2.5–3.5% ya misa yowuma; theobromine, theophylline.
Vitamini: B₁, B₂, P (rutin); tima tima ta C (timawonongeka pang’ono ndi oxidation).
Minerals: potaziyamu, magnesium, manganese, zinc, fluoride, selenium.
Zinthu zonunkhira zothirira: Linalool ndi ma oxide ake, geraniol, β-ionone, furfural (zizindikiro za khestinati), cis-jasmone; zotuluka za Mayard reaction panthawi yotentha yomaliza. Mtundu wodabwitsa wa “khestinati-osmanthasi” ndi chizindikiro cha dera la Xinyang.

8. Phindu la Thanzi:

Mphamvu yofewa: Kuphatikiza kwa caffeine ndi L-theanine kumapatsa mphamvu yokhazikika, kukonza kuganizira ndi ntchito za ubongo popanda “kudumpha kwa khofi”.
Chitetezo cha antioxidant: Theaflavins ndi thearubigins ndi “misampha” yamphamvu ya ma free radicals, kuthandiza kuchepetsa kukalamba kwa maselo.
Kutonthoza m’mimba: Tiyi wofiira, mosiyana ndi wobiriŵira, ndi “wofuntha” malinga ndi gulu la mankhwala achi China; ndi woyenera kwa anthu omwe ali ndi mimba yovuta komanso kumwa pambuyo pa chakudya.
Thandizo la mtima ndi mitsempha: Kumwa pang’ono pafupipafupi kumagwirizanitsidwa ndi kusunga kusinthasintha kwa mitsempha ndi kuchepetsa LDL-cholesterol.
Kusagwira bwino kwa tizilombo ndi ma virus: Polyphenols ndi zotuluka zake zili ndi mphamvu yolepheretsa tizilombo.
Kucotsera madzi ndi poizoni: Kumathandiza kutulutsa madzi ochulukirapo ndi zotuluka za metabolism.
Kuthandiza thanzi la m’kamwa: Fluoride ndi polyphenols zimathandiza kupewa kuwonongeka kwa mano.
Kuthetsa kutupa: Zotulutsa za polyphenol za tiyi wofiira (theaflavins) zili ndi mphamvu yochepetsa kutupa, yothandiza pa matenda a kutupa kosatha.
Kuwongolera shuga m’magazi: Kafukufuku wina amagwirizanitsa kumwa tiyi wofiira pang’ono ndi kukonza kukhudzidwa kwa minofu ku insulin.

9. Kukonza:

Kutentha kwa madzi: 88–92°C. Kwa gulu la “Zhenpin” (masamba oyera)— 85–88°C; kwa magulu okhwima — mpaka 95°C.
Kuchuluka kwa tiyi: 4–5 g pa 100–120 ml (njira ya gongfu); 3 g pa 200 ml (njira ya kumadzulo).
Ziwiya: Gaiwan yoyera ya porcelain (白瓷盖碗) — yabwino kuyang’anira fungo ndi mtundu; ketulo yowonekera ya galasi — kusangalala ndi maonekedwe; ketulo ya porcelain yogwiritsira ntchito tsiku ndi tsiku.
Ndondomeko:
1. Tenthetsani ziwiya ndi madzi otentha, tsanulani.
2. Thirani tiyi; yezani fungo la masamba “odzutsidwa”.
3. Kutsuka: kuthira mwachidule kwa masekondi 1–2 (sikosafunikira kwa magulu atsopano a masika).
4. Kuthira koyamba: masekondi 10–15.
5. Kuthira kwachiwiri–kwachinayi: masekondi 10–20.
6. Kenako — +5–10 masekondi pa kuthira kulikonse.
7. Chiŵerengero cha mathira: 5–8 kwa zomera za masika; 4–6 kwa za chilimwe ndi mphukira.

10. Kusunga:

Chidebe chotseka bwino chosawonekera (chidebe chachitsulo, thumba la vacuum looneka ngati zojambulazo).
Chitetezo ku kuwala kwachindunji, fungo lina, chinyezi.
Mkhalidwe wabwino: 15–25°C, chinyezi ≤ 60%. Firiji sikofunikira.
Nthawi yovomerezeka: miyezi 12–24; magulu abwino a masika “amazungulira” m’miyezi yoyambirira ya 3–6 ndipo akhoza kusungidwa mpaka zaka 2–3.

11. Mtengo ndi Zonyenga:

Mlingo wa mtengo (zoyembekezera za 2025):
- Zhenpin (珍品, masamba oyera): ≈ 3,000+ yuan/catty;
- Special grade (特级): ≈ 1,300–1,800 yuan/catty;
- First grade (一级): ≈ 450–750 yuan/catty;
- Second grade (二级): ≈ 200–360 yuan/catty;
- Standard (通品): ≈ 70–160 yuan/catty.
Momwe mungapewere zonyenga:
1. Onani chizindikiro: Fufuzani chizindikiro chovomerezeka cha “Xinyang Hong” (信阳红地理标志证明商标), cholembedwa mu 2013.
2. Yezani masamba: Xinyang Hong weniweni ndi “zingano” zopyapyala, zachisomo, zomwe zimafanana ndi mawonekedwe a Maojian wobiriŵira; masamba akuluakulu owawa sali chikhalidwe cha zomera zazing’ono za Xinyang.
3. Fufuzani “xinyang rhyme”: Fungo la khestinati-osmanthasi ndi chizindikiro chapadera cha malo; silikupezeka mu hongcha zochokera kumadera ena.
4. Yezani madzi: Madzi a mtundu wofiira-amber owonekera, owala ndi “mphete ya golide”; kukhala kwa matope kapena kufowoka ndi chisonyezo choyipa.
5. Chenjerani ndi mtengo wotsika kwambiri: Pansi pa 70 yuan/catty — mwina si zomera za Xinyang.

12. Zinthu Zosangalatsa:

Xinyang Hong ndi “wamng’ono” koposa pakati pa tiyi wofiira wodziwika wa China: kuchokera ku lingaliro kufika ku chinthu chokonzeka kunatenga masiku 100 okha (January–April 2010). Poyerekeza, kusankha kwa Yinghong No. 9 (英红九号) kunatenga zaka 25, ndipo mwambo wa Qimen Hongcha unapangidwa kwa zaka zopitirira zana.
Xinyang ndi dera la tiyi lakumpoto kwambiri ku China (32° N); mpaka Xinyang Hong itaonekera, anthu ankakhulupirira kuti m’madera amenewa sikutheka kupanga tiyi wofiira wabwino. “Chimphepo cha Xinyang Hong” chinatsutsa chikhulupiriro chimenecho.
Kupanga tiyi wofiira kunathetsa vuto lachikale: mpaka 2010, mpaka 40% ya mbewu ya pachaka ya masamba a tiyi ku Xinyang (kusonkha kwa chilimwe ndi mphukira) ankangotayika popanda kugwiritsidwa ntchito, popeza kwa Maojian wobiriŵira ankangofunika masamba a masika okha.
Kampani ya “Zhengshantang” (正山堂), yomwe inapanga Jin Jun Mei (金骏眉) wodziwika bwino, inagwira nawo ntchito mwachindunji popanga njira ya Xinyang Hong, ndikubweretsa luso lake logwira ntchito ndi zomera zazing’ono.
Pa Chikondwerero Cha Tiyi cha Xinyang (信阳茶文化节), Xinyang Hong ndi Xinyang Maojian amayesedwa nthawi zonse “awiri”, kusonyeza umodzi wa “wofiira” ndi “wobiriŵira” mu chikhalidwe cha tiyi cha mzindawu.

13. Kuyerekeza ndi Tiyi Wina Wofiira:

Qimen Hongcha / Keemun (祁门红茶, Qímén Hóngchá): Tiyi wofiira wa masamba ang’ono wa ku Anhui ndi fungo la “orchid” (祁门香) ndi mkhalidwe wa “uchi-shuga” (蜜糖香). Xinyang Hong ali pafupi ndi zomera (mtundu wa masamba ang’ono), koma amasiyana ndi chizindikiro chowonekeratu cha “khestinati” ndi “kuwa kwatsopano” komwe kwatengera kuchokera ku malo a Dabieshan. Fementesheni ya Xinyang Hong imakonzedwa mwanzeru “modziletsa”, zomwe zimasunga gawo la kutsitsimuka “kobiriŵira”.
Zhengshan Xiaozhong (正山小种, Zhēngshān Xiǎozhǒng): Tiyi wofiira wa Wuyi; mitundu yachikale — ndi fungo la utsi-msongano, zamasiku ano — ndi kutsekemera kwa zipatso (Jin Jun Mei). Xinyang Hong alibe utsi ndipo amamangidwa pa mtundu wa khestinati-maluwa.
Jiuqu Hongmei (九曲红梅, Jiǔqū Hóngméi): Tiyi wofiira wamasamba ang’ono wa ku Hangzhou; kalembedwe kofewa, “kopepuka”. Xinyang Hong ndi wamphamvu komanso “wofuntha” chifukwa cha kukwapula kowonekera komanso chikhalidwe cha khestinati.
Biluochun Hongcha (碧螺红茶, Bìluó Hóngchá): Tiyi wina wofiira “wamng’ono” wochokera ku malo a tiyi wobiriŵira (Suzhou); chidwi pa mtundu wa zipatso-maluwa wa “tiyi-chipatso”. Xinyang Hong amasiyanitsidwa ndi “kumpoto” kovomerezeka ndi “rhyme” ya khestinati, pomwe Biluochun Hongcha ndi “wamwera” komanso wa zipatso.

Pomaliza:

Xinyang Hong ndi mwina chithunzithunzi chowonekera bwino cha mmene chisankho chimodzi cholimba mtima chingasinthe mwambo wa zaka chikwi. Kumene kwa zaka mazana ambiri kumamvekera “biriŵira” basi la Maojian, tsopano kumamvekanso “wofiira” — wofunda, wa khestinati, ndi chimuma chocheperapo cha osmanthasi. Kwa wokonda tiyi wofiira, Xinyang Hong ndi mwayi wosowa womva khalidwe “lakumpoto” mu kapu: mphamvu yodziletsa, chiyero cha krustalo, ndi kutsekemera kwapadera kwa amino acid komwe kumaperekedwa kokha ndi zomera zazing’ono zochokera ku mapiri a Dabieshan, zolimba chifukwa cha madera ovuta kwa tiyi. Tiyi uyu ndi wa iwo amene amayamikira mbiri osati chifukwa cha kuya kwake kokha, komanso chifukwa cha kulimba mtima kwa chiyambi chatsopano.