Ying Hong Nambala 1 · new.thetea.app

Ying Hong Nambala 1 ndi imodzi mwa mitundu yoyamba ya tiyi yosankhidwa mwapadera kupangira tiyi wofiira m’malo otentha komanso achinyezi a chigawo cha Guangdong. Atavomerezedwa ngati mtundu wadziko lonse cha ku China mu 1987, ali m’gulu la Ying De Hong Cha (英德红茶, Yīngdé Hóngchá) — tiyi wofiira wochokera ku mzinda wa Yingde, womwe kuyambira zaka za m’ma 1960 wakhala m’gulu la tiyi wofiira waukulu kwambiri ku China, limodzi ndi Dian Hong ndi Qi Men Hong Cha.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá), wothyoledwa mokwanira (mlingo wa okisijeni pafupifupi 95–100%). M’chigulu cha ku Ulaya — tiyi wakuda.
Gulu: Tiyi wofiira wa chigawo cha Guangdong, gulu la Ying De Hong Cha (英德红茶, Yīngdé Hóngchá). Mtundu wadziko lonse wa chitsamba cha tiyi (国家级茶树良种, guójiā jí cháshù liángzhǒng), nambala yolembetsa GS13017–1987.
Chiyambi: China, chigawo cha Guangdong (广东省, Guǎngdōng Shěng), mzinda wa Qingyuan (清远市, Qīngyuǎn Shì), tawuni ya Yingde (英德市, Yīngdé Shì). Amalimidwanso ku Zhanjiang (湛江, Zhànjiāng) m’chigawo cha Guangdong, ndipo minda yochepa yoyesera ilinso m’zigawo za Fujian (福建), Hunan (湖南) ndi Sichuan (四川).
Ma coordinate a malo: Pafupifupi 24°10′ N, 113°25′ E (dera la Yingde).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Ntchito yosankha Ying Hong Nambala 1 inayamba mu 1959 (ena amati mu 1958) ku Chipatala Chofufuza za Tiyi cha Chigawo cha Guangdong (广东省农业科学院茶叶研究所, Guǎngdōng Shěng Nóngyè Kēxuéyuàn Cháyè Yánjiūsuǒ), chomwe chili ku Yingde. Zoyambira zinali zitsanzo za mtundu wa Assam wa chitsamba cha tiyi (Camellia sinensis var. assamica). Pogwiritsa ntchito njira yosankha payekha (单株育种法, dānzhū yùzhǒng fǎ) kuchokera pagulu la zomera za Assam, panapezeka khalidwe loyembekezera, lomwe linayesedwa m’minda ndi m’makampani kwa pafupifupi zaka makumi atatu. Mu 1987, mtunduwo unavomerezedwa mwalamulo ndi Komiti Yaikulu Yoyesa Mitundu ya Zomera za China (全国农作物品种审定委员会) ndipo inalandira udindo wa mtundu wadziko.

Mbiri yopangira Ying Hong Nambala 1 ndi yogwirizana kwambiri ndi mbiri ya tiyi wofiira wa Yingde yense. Mu 1956, mbewu za mitundu ya masamba akuluakulu ochokera ku Yunnan zinabweretsedwa kuderali, ndipo mu 1959 tiyi wofiira wotumizidwa kunja anapangidwa koyamba, womwe unalandiridwa padziko lonse mwachangu. Pulogalamu yosankha ya Chipatala cha Tiyi inali ndi cholinga chopanga mitundu yokhazikika mderalo, yobala zipatso zambiri, yoyenera malo ake. Ying Hong Nambala 1 inali chimodzi mwa zotsatira zoyamba za ntchitoyi — “mchimwene wake wamkulu” m’ndondomeko ya mitundu ya Ying Hong, yomwe kenako inayamba kutchuka kwambiri kudzera mwa Ying Hong Nambala 9 (英红9号), yosankhidwa mu 1961 kuchokera m’gulu lomwelo la Yunnan.
Dzina:
- “Ying Hong” (英红) — chidule cha Ying De Hong Cha (英德红茶), kutanthauza “tiyi wofiira wochokera ku Yingde”.
- “1 Hao” (1号) — nambala ya mtunduwo m’ndondomeko ya pulogalamu yosankha ya Chipatala cha Tiyi.
Tanthauzo la chikhalidwe: Ying Hong Nambala 1 ili ndi malo ofunika m’mbiri ya kukhazikitsidwa kwa mafakitale a tiyi ku Guangdong. Ngakhale kuti malinga ndi kutchuka kwake pa malonda, sangafanane ndi Ying Hong Nambala 9, mtundu umenewu ndi umene unakhala m’modzi mwa oyamba, kutsimikizira kuti n’zotheka kupeza tiyi wofiira wapamwamba kwambiri kuchokera ku zinthu za masamba akuluakulu m’malo otentha a Kumwera kwa China. Yingde mwini, chifukwa cha mitundu yotereyi, mu 2008 inalandira ulemu wa “Kwawo kwa Tiyi Wofiira ku China” (中国红茶之乡), ndipo mu 2020 Ying De Hong Cha anaikidwa m’ndandanda woyamba wa Chitetezo cha Zizindikiro za Geographical pakati pa China ndi Ulaya.

3. Kufotokozera kwa Zomera ndi Zopangira:

Mtundu / Cultivar: Ying Hong Nambala 1 (英红1号, yīng hóng 1 hào) — mtundu wofalitsidwa mwamasamba (vegetative), wotengedwa ku mtundu wa Assam (Camellia sinensis var. assamica) kudzera m’njira yosankha payekha. Diploidi (2n).
- Mtundu wa chitsamba: Chofanana ndi mtengo (乔木型, qiáomù xíng), wa masamba akuluakulu (大叶类, dàyè lèi), woyamba kucha (早生种, zǎoshēng zhǒng).
- Maonekedwe: Chomera chachitali, mphungu zotambalala (开张, kāizhāng), tsinde lalikulu lodziwika bwino, nthambi zapakati. Masamba amakhala opingasa kapena oyang’ana m’mwamba.
- Masamba: Ozungulira, aakulu, obiriwira mdima, onyezimira. Tsamba limakhala lopindika, lathyathyathya m’mbali mwake, m’mphepete mwake mopindika, ndi nsonga yosalala. Mano ake ndi akuthwa, okhudza kwambiri. Kapangidwe ka tsamba ndi kakhuthala, kofewa.
- Masamba ndi mphukira: Za mtundu wobiriwira wonyezimira, ubweya wapakatikati. Kulemera kwa masamba 100 pa muyezo wa “mphukira imodzi ndi masamba atatu” ndi 134.0 g — chizindikiro chachikulu, kusonyeza mphamvu ya mphukira.
- Maluwa: Korona pafupifupi 3.0 cm, petals 7, ovary yokhala ndi ubweya wapakatikati, mtundu wa utatu.
Kuthyola: Chifukwa cha kucha msanga, mphukira zimafika pa muyezo wa “mphukira imodzi ndi masamba atatu” kumapeto kwa Marichi — koyambirira kwa Epulo. Mphukira zatsopano zimapereka magawo 6–7 a kukula pa chaka, zomwe zimathandiza kuthyola kuyambira masika mpaka kudza m’dzinja. Kukolola kwakukulu — masika (Marichi–Epulo), kowonjezera — chilimwe ndi dzanja.
Muyezo wa kuthyola: Kwa magalamu apamwamba — mphukira imodzi ndi masamba amodzi kapena awiri achichepere; kwa magawo wamba — mphukira imodzi ndi masamba awiri kapena atatu; kwa tiyi woswedwa wofiira — mphukira zokhwima kwambiri.
Zofunikira pa zopangira: Masamba athanzi, osawonongeka, opanda zizindikiro za matenda. Mtunduwo umakhala wosavutika ndi nthata (螨类, mǎn lèi), zomwe zimafuna kuyang’anira pa nthawi ya kukula.

4. Malo ndi Makhalidwe a Kulima:

Dera la Yingde: Lili pa mphambano ya mapiri a Kumwera kwa China (Nanling, 南岭) ndi chigwa cha Guangdong, kumpoto kwa chigawo. Malowa ndi a mapiri, okhala ndi mitsinje yambiri ndi mitsinje ing’onoang’ono; derali lili m’chigwa cha mtsinje wa Beijiang (北江). Yingde imadziwika ndi malo a miyala ya karst.
Kutalika kwa malo: Minda ya tiyi imakhala pa utali wa mamita 100 mpaka 500 pamwamba pa nyanja. Minda ina yapamwamba — mpaka mamita 600 ndi kupitirira.
Dothi: Limakhala lofiira, lachonde (lateritic) lokhala ndi acidity yofooka (pH 4.5–5.5), lopanda kuuma, komanso lokhala ndi zinthu zambiri za organic. Dothi limakhala lochuluka mchere, zomwe zimathandiza mitundu ya masamba akuluakulu.
Nyengo: Ya nyengo yotentha ya monsoon. Kutentha kwapakati pa chaka 20–22°C, mvula ya pachaka 1800–2000 mm, chinyezi cha mpweya 78–82%. Kuwala kwadzuwa kokwanira, nyengo yozizira yochepa. Yingde ili pafupifupi pa latitude ya Northern Tropic — m’dera lotchedwa “malo onunkhira” (花香地带), pa latitude yofanana ndi madera a tiyi a India ndi Sri Lanka.
Makhalidwe a kulima: Mtundu wa Ying Hong Nambala 1 umabala zipatso zambiri — mpaka 350 kg ya tiyi youma pa mu (667 m²). Kudzulidwa kwa makalanga ndi kwabwino. Komabe, zomera zazing’ono sizimapirira chisanu (kupirira mpaka −3°C) ndi chilala, zomwe zimalepheretsa kufalikira kwa mtunduwo kumpoto. Kuchuluka kwa mizere yomwe akusungidwa ndipamzere uwiri (mitengo 30,000–45,000 pa hekitala) kapena mzere umodzi (10,000–15,000 pa hekitala) ndi mitengo yochitira mthunzi kuti pakhale mkhalidwe wabwino.

5. Ukadaulo wa Kupanga:

Ukadaulo wopanga Ying Hong Nambala 1 umatsatira njira yachikale yopangira tiyi wofiira wa gongfu (工夫红茶, gōngfu hóngchá), ndipo ungagwiritsidwenso ntchito pa tiyi woswedwa wofiira (红碎茶, hóng suì chá).

Kuthyola (采摘, cǎizhāi): Kuthyola pamanja kapena ndi makina mphukira zomwe zafikira muyezo woyenera.
Kuwunyika (萎凋, wěidiāo): Masamba atsopano amayalidwa mopyapyala pama rack apadera kapena m’zipinda zokhala ndi mpweya wabwino. Ntchitoyi imatenga maola 12–18 (nthawi zina kupitirira), mpaka chinyezi chitsike kufika 60–65%. Ikhoza kuchitidwa panja (kuwunyika ndi dzuwa) kapena pansi pa mthunzi. Pa nthawi imeneyi, kununkhira kumayamba.
Kukudubula (揉捻, róuniǎn): Masamba owunyika amasinthidwa ndi makina okudubula (揉捻机), kuswa makoma a ma cell kuti ma enzyme atuluke ndi kuyambitsa okisijeni. Pa tiyi woswedwa wofiira, njira ya CTC (Crush-Tear-Curl) ingagwiritsidwe ntchito.
Kuthyola / Okisijeni (发酵, fājiào): Masamba okulungidwa amayalidwa m’zipinda zothyola pa kutentha kwa 25–30°C ndi chinyezi 80–90%. Nthawi yake ndi maola 4–6. Pa okisijeni, makatekini amasintha kukhala theaflavins ndi thearubigins, ndikupanga mtundu wofiira wa madzi, kukoma kotsekemera kwa chimera, ndi kununkhira kosiyanasiyana.
Kuyanika (烘干, hōnggān): Tiyi amayanika pa kutentha kwakukulu (100–120°C) kuti aletse kuthyola ndi kuchepetsa chinyezi kufika 4–6%. Nthawi zambiri amagwiritsa ntchito kuyanika kwa magawo awiri: koyamba — kulumikiza mwachangu, kwachiwiri — kuyanikitsa pang’onopang’ono.
Kusankha (分级, fēnjí): Tiyi wokonzedwa amasefa ndikugawidwa malinga ndi kukula ndi khalidwe lake: tiyi wa masamba (FOP), woswedwa (FBOP), fannings, ndi fumbi.

6. Makhalidwe a kumva ndi ziwalo:

Maonekedwe a masamba owuma: Kwa tiyi wa masamba — mizere yolimba, yokulungidwa bwino, yofanana ndi mawonekedwe ofanana, mtundu wakuda-bulauni mpaka wakuda, wonyezimira (乌润, wūrùn). Magaloni agolide amawonekera m’magalamu apamwamba. Kwa tiyi woswedwa — tinthu tating’onoting’ono tofanana, tolimba, ndi kuthwanima kwamafuta.
Kununkhira kwa masamba owuma: Kokwanira, kotsekemera, ndi kumveka kwa chimera, zipatso zouma (prunes, apricots), uchi. Kumapeto kwake — mawu a chokoleti, zokometsera, ndi kamvekedwe kakang’ono ka maluwa. Kununkhira kuli kwakukulu ndi kwakuthwa (香气高锐, xiāngqì gāoruì).
Kununkhira kwa madzi: Kokutira, kotentha, ndi mawu a chimera-uchi olamulira, pansi pake pali zipatso zouma, karameli, zokometsera. Kokhalitsa — kumapitirira pomwe madzi afa.
Kukoma: Kokwanira, kokhutitsa, kofewa ngati velvet. Kutsekemera kowonekera (甜润, tián rùn), kuwawa kwapakatikati. Kumasula mawu a zipatso zouma, uchi, chimera, chokoleti. Pambuyo pake kumakhala kozama, ndi kutsekemera kobwereranso (回甘, huígān). Tiyi woswedwa amapereka madzi amphamvu komanso olimbikitsa — ndi m’njira imeneyi momwe Ying Hong Nambala 1 ikuwonetsera kuthekera kwake kwathunthu.
Mtundu wa madzi: Kuchokera ku ofiira-amber mpaka ofiira-bulauni, wakuda, wowonekera bwino, wokhala ndi “mphete yagolide” (金圈, jīn quān) m’mbali mwa kapu — chizindikiro cha kuchuluka kwa theaflavins.
Pansi pa tiyi (masamba ophikidwa): Masamba athunthu, osalala, amtundu wofanana wofiira-bulauni wokhala ndi kamvekedwe ka copper. Mphukira zimatseguka mokwanira, ndikukhalabe zofewa.

7. Kapangidwe ka Mankhwala:

Mbiri ya biochemical ya Ying Hong Nambala 1 imatsimikiziridwa ndi chibadwa cha masamba akuluakulu a Assam, chomwe chimadziwika ndi kuchuluka kwa zinthu zotulutsa.

Polyphenols: Kuchuluka kwa polyphenols a tiyi m’masamba a masika (mphukira imodzi ndi masamba awiri) ndi pafupifupi 42.2% — chiwerengero chapamwamba kwambiri, chachikulu kuposa mitundu yambiri ya masamba ang’onoang’ono. Mitundu yayikulu mu tiyi wokonzedwa ndi theaflavins (0.8–1.2%) ndi thearubigins (8–12%), omwe ali ndi udindo pa mtundu, kuwawa, ndi ntchito ya antioxidant. Kuchuluka kwa makatekini ndi pafupifupi 13.4%.
Amino acids: Kuchuluka konse ndi pafupifupi 2.2%, kuphatikiza L-theanine, glutamic acid, ndi zina. L-theanine imathandiza kukoma kofewa komanso kukhazika mtima pansi, kutsutsa mphamvu yolimbikitsa ya kafeini.
Alkaloidi: Kafeini (zinthu zofanana ndi kafeini) — pafupifupi 4.1%, theobromine ndi theophylline pang’ono. Madzi otulutsa amakhala ~38.2%.
Mafuta ofunika ndi zinthu zonunkhira: Kafukufuku wawonetsa kuti m’mbiri ya kununkhira ya tiyi wofiira wa Yingde, mowa (geraniol, linalool, citronellol), esters, ndi aldehydes ndi zomwe zimalamulira — pali zinthu zoposa 50 zodziwika. Mowa ndi umene umakhala ndi gawo lalikulu, zomwe ndi zodziwika ndi mndandanda wa Ying Hong.
Vitamini: C, B (B₁, B₂, B₆), E, K, PP.
Mchere: Potaziyamu, manganese, magnesium, zitsulo, fluoride, zinc, selenium, mkuwa.

8. Ubwino wa Umoyo:

Mphamvu yolimbikitsa: Kuchuluka kwa kafeini ndi L-theanine kumapereka chisonkhezero chofewa koma chokhazikika — mphamvu yopanda chisokonezo chachikulu, kuwongolera chidwi ndi ntchito za ubongo.
Chitetezo cha antioxidant: Theaflavins ndi thearubigins ndi antioxidants amphamvu, ochotsa ma free radicals, ochedwetsa kupsinjika kwa okosijeni ndi kukalamba kwa ma cell.
Kuthandiza mtima ndi mitsempha ya magazi: Polyphenols amathandiza kuchepetsa cholesterol ya LDL, kulimbitsa kusinthasintha kwa makoma a mitsempha, ndi kukhazikitsa kuthamanga kwa magazi ngati amamwa mokwanira.
Kuwongolera chakudya: Tiyi wofiira amalimbikitsa ntchito ya matumbo, amathandiza katulutsidwe ka ma enzymes ogaya chakudya. Amakhala ndi mphamvu yofewetsa m’mimba (养胃, yǎng wèi).
Kutentha thupi: Tiyi wothyoledwa mokwanira amakhala ndi mphamvu yotentha, yowonjezera kufalikira kwa magazi m’malo oyandikira khungu — yoyenera nyengo yozizira.
Mphamvu yolimbana ndi mabakiteriya: Polyphenols ndi ma tannins amawonetsa ntchito yakupha mabakiteriya, kulepheretsa kukula kwa tizilombo toyambitsa matenda m’kamwa ndi m’matumbo.
Kulimbikitsa chitetezo chamthupi: Mgwirizano wa mavitamini, mchere, ndi zinthu zina zamoyo umathandiza kukana matenda.

9. Njira Yophikira:

Kutentha kwa madzi: 90–95°C. Kwa magalamu apamwamba (mphukira imodzi) n’koyenera 85–90°C.
Kuchuluka kwa tiyi: 3–5 g pa 150 ml ya madzi (njira yothira pang’onopang’ono); 3–4 g pa 250–300 ml (njira ya ku Ulaya).
Zida: Gaiwani ya porcelain (盖碗, gàiwǎn), kapu ya dongo ya ku Yixing (宜兴紫砂壶, Yíxīng zǐshā hú), kapena kapu ya galasi/porcelain. Gaiwani ndi yabwino kuyamika kununkhira; kapu ya ku Yixing ndi yabwino kugwiritsa ntchito tsiku ndi tsiku, ndikuwonetsa kukoma kofewa.
Ndondomeko:
1. Tenthetsani ziwiya ndi madzi otentha, kuthirani madziwo.
2. Ikani tiyi ndikusiya kuti “adzuke” m’zida zotenthetsedwa kwa masekondi 15–20.
3. Ikani madzi ndikuthira nthawi yomweyo phukusi loyamba (kutsuka, 洗茶, xǐ chá) — limatsitsimutsa masamba ndikuchotsa fumbi.
4. Phukusi lachiwiri: ikani madzi ndikusiya kwa masekondi 10–15.
5. Thirani madziwo m’makapu pogwiritsa ntchito kakhasu.
6. Mapukusi otsatirawa: onjezani nthawi ndi masekondi 5–10 nthawi iliyonse. Tiyi amapirira mapukusi 5–7 okwanira.
Njira ya ku Ulaya: 3–4 g pa kapu ya 300 ml, kusiya kwa mphindi 3–5. Amapirira kuphika 2–3.

10. Kusunga:

Ying Hong Nambala 1 ndi tiyi wothyoledwa mokwanira, wosafunika kusungidwa m’firiji. Malamulo ofunikira:

Zotengera: Chotengera chosamva mpweya, chosavunika — chidebe cha malata, thumba la zojambulazo zokhala ndi zip-zamkati, kapena chotengera cha ceramic chokhala ndi chivundikiro cholimba.
Mikhalidwe: Malo ouma, ozizira (osapitirira 25°C), kutali ndi kuwala kwa dzuwa, magwero a kutentha, ndi fungo lamphamvu. Chinyezi chosapitirira 60%.
Nthawi ya kusunga: Ngati zinthu zili bwino — zaka 2–3. Kununkhira kumakhala kokwanira kwambiri m’miyezi 12–18 yoyamba itapangidwa.
Adani a tiyi: Chinyezi, kuwala, kutentha kwakukulu, fungo lachilendo, mpweya.

11. Mtengo ndi Zinthu Zopeka:

Mulingo wa mtengo: Ying Hong Nambala 1 ndi tiyi wofiira wapakati. Magalamu wamba amapezeka kuyambira 50 mpaka 100 yuan pa 500 g, magulu apamwamba ochokera m’masika — kuyambira 200 yuan kupitirira. Mtengo wake ndi wotsika kwambiri poyerekeza ndi Ying Hong Nambala 9, omwe magalamu ake apamwamba (金毫, jīn háo — “Ubweya wagolide”) amatha kufika yuan zikwi zingapo pa jīn. Zinthu zokhudza mtengo: nyengo yothyola, muyezo wa masamba, mbiri ya famu, njira yosinthira.
Momwe mungapewere zopeka:
- Gulani kwa ogulitsa odalirika: Masitolo apadera a tiyi okhala ndi ziphaso za chiyambi kapena mwachindunji kuchokera ku famu za dera la Yingde.
- Yang’anani maonekedwe: Tinthu ta tiyi tizikhala tofanana, tolimba, tofunidwa bwino, ndi kuthwanima kwamafuta. Masamba osweka, okhala ngati fumbi, kapena osiyana ndi chizindikiro cha khalidwe lotsika.
- Onani kununkhira: Masamba owuma aziyenera kukhala ndi fungo loyera, lokwanira lotsekemera la chimera popanda fungo loipa, lowawasa, kapena la mankhwala.
- Onani madzi: Mtundu uziyenera kukhala wofiira, wonyezimira, ndi wowonekera, ndi “mphete yagolide”. Madzi osayera kapena osafa ndi chizindikiro cha zinthu zosavomerezeka kapena kusokonezeka kwa ukadaulo.
- Chenjerani ndi mitengo yotsika mtengo: Mtengo wotsika kwambiri mopanda chifukwa pa Ying Hong Nambala 1 yolembedwa kuti ndi yapamwamba ndi chizindikiro cha kubwezeretsedwa ndi mtundu wamba.

12. Zinthu Zochititsa Chidwi:

Mizu ya ku Assam: Mosiyana ndi Ying Hong Nambala 9, yotengedwa ku gulu la masamba akuluakulu a Yunnan (zomwenso ndi mitundu ya Assam koma yobweretsedwa kudzera ku Yunnan), Ying Hong Nambala 1 inapezedwa mwachindunji kuchokera ku zipangizo za Assam. Izi zimapangitsa kukhala umodzi mwa mitundu yochepa ya dziko la China yokhala ndi chibadwa chachindunji cha Assam.
Kukolola kopambana: Kuchuluka kwa 350 kg ya tiyi wouma pa mu (pafupifupi 5250 kg/ha) — ndi chimodzi mwa ziwerengero zazikulu kwambiri pakati pa mitundu ya tiyi wofiira, zomwe zinafotokozera kufunika kwake pakupanga kwakukulu tiyi wofiira wotumizidwa kunja mzaka za m’ma 1960–1980.
Latitude ya Northern Tropic: Yingde ili pafupifupi pa mzere wa Northern Tropic — pa latitude yofanana ndi minda yotchuka ya Assam (India) ndi Kandy (Sri Lanka), zomwe zimapanga mkhalidwe wofanana wa nyengo kwa mitundu ya masamba akuluakulu.
Tiyi wofiira womwe unakopa Ulaya: Ying De Hong Cha, kuphatikiza tiyi wopangidwa kuchokera ku Ying Hong Nambala 1, kuyambira zaka za m’ma 1960 idatumizidwa kumayiko opitirira 70, inalandira mendulo zagolidi pamawonetsero a mayiko, ndipo inkatumikiridwa ku maphwando a Buckingham Palace.
“Mchimwene wamkulu”: Ngakhale Ying Hong Nambala 9 inakhala nyenyezi ya ndondomekoyi, Nambala 1 inavomerezedwa ngati mtundu wadziko lonse molawirira, kupambana Nambala 9 ndi chaka chimodzi (1987 motsutsana ndi 1988), ndipo mwamphamvu ndi “mwana woyamba” wa pulogalamu yosankha ya Chipatala cha Tiyi cha Guangdong.

13. Kuyerekeza ndi Tiyi Wina Wofiira:

Ying Hong Nambala 9 (英红9号, Yīng Hóng 9 Hào): “Wachibale” wapafupi kwambiri. Ying Hong Nambala 9 anabadwa kuchokera ku gulu la masamba akuluakulu a Yunnan, ndipo amasiyana ndi kukula kwake kwakukulu kwachibungwe, masamba akuluakulu pang’ono. Mu kukoma kwa Nambala 9 — pali kuwawa kowonjezereka komanso kutsekemera kochuluka kwa uchi ndi zipatso; Nambala 1 — ndi yofewa, yaulemu, yokhala ndi kamvekedwe kowonekera ka maluwa. Nambala 9 ndi yodula kwambiri komanso yotchuka pamsika.
Dian Hong Gongfu (滇红工夫, Diān Hóng Gōngfu): Tiyi wofiira wa Yunnan wochokera ku mitundu ya masamba akuluakulu. Amakangana ndi mtundu wa zopangira ndi kukwanira kwa madzi, koma amasiyana ndi mawu owonekera a uchi-tsabola ndi thupi la “Yunnan”. Ying Hong Nambala 1 nthawi zambiri imakhala yopepuka komanso yoyera m’kukoma.
Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): Mtundu wa masamba ang’onoang’ono kuchokera ku chigawo cha Anhui, wotchuka ndi kununkhira kwake kochepera kwa “orchid” (祁门香). Amasiyana kwambiri ndi Ying Hong Nambala 1 pamitundu ya zopangira ndi kalembedwe: Keemun — wosakhwima, wa vinyo ndi zipatso; Ying Hong — wamphamvu, wa chimera ndi kotsekemera.
Zheng Shan Xiao Zhong (正山小种, Zhèngshān Xiǎozhǒng): Tiyi wofiira wa Fujian wokhala ndi utsi wa paini wodziwika (m’njira yachikhalidwe) kapena mawu a zipatso ndi maluwa (wamakono). Amasiyana kwambiri ndi kalembedwe — Xiao Zhong amapangidwa ndi mtundu wa masamba ang’onoang’ono ndi ukadaulo wapadera wa kuwunyika kwa utsi.

Pomaliza:

Ying Hong Nambala 1 ndi tiyi wofiira wabwino, wodziwika bwino, wokhala ndi mbiri yayikulu ndi kukoma kowonekera bwino. Amagwirizanitsa mphamvu ya zipangizo zamasamba akuluakulu a Assam ndi kukometsedwa kwa malo a Guangdong, kupereka madzi ochuluka a chimera ndi uchi okhala ndi kapangidwe kabwino ndi kutsekemera kosangalatsa kobwerera. Tiyi ameneyu ndi woyenera kwa amene amalemekeza tiyi wofiira wokhala ndi thupi ndi khalidwe, koma akufuna njira yotsika mtengo komanso yofewa poyerekeza ndi Ying Hong Nambala 9 yotchuka. Kwa oyamba kumene m’dziko la tiyi wofiira wa ku China, Ying Hong Nambala 1 ikhoza kukhala poyambira pabwino — wowona mtima, womveka, ndi wowolowa manja, amawonetsera momveka chifukwa chake tiyi wofiira wa Kumwera kwa China unalandira kuzindikira padziko lonse.