Ying Hong Nambala 9 · new.thetea.app

Ying Hong Nambala 9 ndi tiyi wofiira wodziwika bwino wa chigawo cha Guangdong, ndipo ndi chitsanzo chosowa m’mbiri ya tiyi padziko lonse, pamene dzina la mtundu wosankhidwasankhidwa linasandutsidwa kukhala dzina la malonda omaliza komanso chizindikiro chodziwika cha dera. Tiyi ameneyu, wobadwa kuchokera ku ntchito ya sayansi ya zaka makumi asanu, akuphatikiza mphamvu ya mitundu yayikulu ya masamba ya Yunnan ndi ulemu wa chilengedwe cha Guangdong.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá), wophika mokwanira (oxidation). Malinga ndi gulu la ku Ulaya — tiyi wakuda (black tea).
Gulu: Tiyi wofiira wapamwamba kwambiri wa China; mtundu waukulu wa Ying De Hong Cha (英德红茶, Yīngdé Hóngchá) — “tiyi wofiira wochokera ku Yingde,” womwe uli m’gulu la tiyi wofiira atatu apamwamba a China pamodzi ndi Qi Men Hong Cha (祁门红茶) ndi Dian Hong (滇红).
Chiyambi: China (中国), chigawo cha Guangdong (广东省, Guǎngdōng Shěng), mzinda wa Qingyuan (清远市, Qīngyuǎn Shì), boma la Yingde (英德市, Yīngdé Shì). Minda ya tiyi ili m’madera a mapiri a kumpoto kwa Guangdong, makamaka mkati mwa Yingde ndi madera oyandikana nawo. Kuyambira 2005, kubzala kunayamba kufalikira kumadzulo ndi kummawa kwa chigawochi, komanso kupitirira malire ake — ku Sichuan, Guangxi, Fujian, Yunnan, Guizhou, ndi Tibet. Pakadali pano, dera lonse la Ying Hong Nambala 9 ku Guangdong ndi kunja kwake likupitirira mahekitala 10,000.
Malo a geolokala: Pafupifupi 24°10′ N, 113°25′ E (dera lapakati la boma la Yingde).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri:

Mbiri yamakono ya kulima tiyi ku Yingde inayamba mu 1955, pamene famu ya boma “Yingde Xinsheng” (英德新生联合企业公司) inabzala bwino njere za mitundu yayikulu ya masamba a Yunnan yomwe inatengedwa kuchokera ku Xishuangbanna ndi Fengqing mu 1956. Mu 1959, kuchokera ku zipangizozi, tiyi wofiira woyamba anapangidwa — Ying De Hong Cha, yemwe mwa msanga anadziwika padziko lonse.

Mu 1961, asayansi a Research Institute of Tea of Guangdong Province (广东省农业科学院茶叶研究所, Guǎngdōng Shěng Nóngyè Kēxuéyuàn Cháyè Yánjiūsuǒ) anapatula mizere 22 ya kuchokera ku gulu la masamba akulu a Yunnan. Mmodzi mwa iwo anapatsidwa nambala yogwira yotchedwa “Ying Cha 17” (英茶17号). Mu 1963, mbande zinatumizidwa ku nursery yoyesera mitundu ya institute, ndipo mu 1964, atasamutsidwa ku munda waukulu wa mitunduyo, mizere ya kuchokera inasinthidwa dzina kukhala mndandanda wa “Ying Hong” (英红) — potengera dzina la malowo. “Ying Cha 17” inapatsidwa dzina lomaliza Ying Hong 9 Hao (英红9号).

Kuyambira 1970 mpaka 1974, kuwunika kwathunthu kunachitika pa makhalidwe azachuma, zokolola, ubwino wa tiyi wofiira, zizindikiro za biochemical ndi kukana kwa nyengo zoipa. Mu 1982, mayeso obwerezabwereza anayambika, ndipo mu 1985 — mayeso a madera ku Zhanjiang ndi mitundu 11 yatsopano. Mu 1986, Ying Hong Nambala 9 inavomerezedwa ngati mtundu wapamwamba wa chigawo (省级良种) ndi Komiti Yovomerezeka Yoyang’anira Zomera za Chigawo cha Guangdong. Mu 1988, chiphaso chovomerezeka chinaperekedwa (nambala ya chiphaso 粤审茶1988010). Pofika 2010, mtunduwo unalandira udindo wa mtundu wotsogola waulimi wa chigawo (广东省农业主导品种).

Kumapeto kwa zaka za m’ma 1980, ogwira ntchito za sayansi pa instititiyi, pogwiritsa ntchito masamba amodzi amphukira a Ying Hong Nambala 9, anapanga luso lopangira tiyi wofiira wapamwamba “Jin Hao” (金毫, Jīn Háo — “ubweya wagolide”), kudzaza mpata pakupanga tiyi wofiira wapamwamba kwambiri kuchokera ku mitundu yayikulu ya masamba. Malonda amenewa mosathelatu (1992, 1994, 1996) anapambana mendulo zagolide pa Mpikisano wa “Tiyi Wodziwika wa Guangdong” ndipo analandira chiphaso cha “National Key New Product” (国家重点新产品) kuchokera ku mabungwe asanu a boma la China.

Mu 2019, pa Msonkhano Wapachaka wa 15 wa Chuma cha Tiyi wa China, Komiti Yapadziko Lonse ya Tiyi (International Tea Committee) inapatsa Ying De Hong Cha ulemu wa “Tiyi Wofiira Wapadziko Lonse Wonunkhira Kwambiri” (世界高香红茶).

Dzina:
- Ying (英) — chilembo choyamba cha dzina la boma la Yingde (英德), malo a kusankhira ndi kupangira kwakukulu.
- Hong (红) — “wofiira,” kusonyeza mtundu wa tiyi.
- 9 Hao (9号) — nambala yotsatana ya mzere wa kuchokera mu mndandanda wa mayunitsi 22 omwe anasankhidwa. Nambala yoyambirira inali 17 (“Ying Cha 17”), koma mndandanda utasinthidwa kukhala “Ying Hong,” nambalayo inaperekedwanso mwatsopano.
Tanthauzo la chikhalidwe:

Ying Hong Nambala 9 ndi chizindikiro chodziwika ndi chonyada cha malonda a tiyi ku Guangdong. Mu 1963, Ying De Hong Cha anayamba kugulitsidwa pa malonda a London ndipo anayamikiridwa kwambiri. Chaka chomwecho, Mfumukazi Elizabeth II ya ku Great Britain inagwiritsa ntchito tiyi wofiira wochokera ku Yingde polandira alendo pa phwando la boma, ndipo pambuyo pake anakhala tiyi wamphatso wa nyumba yachifumu. Wachiwiri kwa nduna yayikulu ndi nduna ya zoyang’anira maboma ena Chen Yi (陈毅) kudzera mwa Marshal Zhu De mu 1965 anapereka lamulo kwa akuluakulu a boma la Yingde: “Ngakhale mfumukazi imakonda tiyi wanu wofiira — mukuyenera kuchita chinthu chachikulu ndi izo.” Pofika 2021, malo a minda yokhazikika ya tiyi ku Yingde anafika pa 170,200 mu (pafupifupi 11,350 ha), kuchuluka kwa tiyi wouma pachaka — matani 13,500, ndipo mtengo wa malonda unapitirira 5 biliyoni ya yuan, m’mene Ying Hong Nambala 9 amatenga gawo lalikulu kwambiri.

3. Kufotokozera kwa Zomera ndi Zopangira:

Mtundu / Cultivar: Ying Hong Nambala 9 (英红9号, yīng hóng jiǔ hào) — cultivar ya mtundu Camellia sinensis (L.) Kuntze, yosankhidwa pogwiritsa ntchito njira ya kuchokera kuchokera ku gulu la masamba akulu a Yunnan (云南大叶群体, Yúnnán Dàyè Qúntǐ), lomwe linabweretsedwa ku Yingde mu 1956. Ndi wa mtundu wamitengo yayikulu ya masamba akulu (乔木型大叶种, qiáomù xíng dàyè zhǒng). Makhalidwe a botanical:
- Maonekedwe: Mtengo wokhala ndi thunthu lowongoka, lamphamvu, lokhala ndi mphamvu ya apical dominance. Korona ndi yofalikira pang’ono, nthambi zili zochuluka mwapakati.
- Masamba: Ooneka ngati elliptical, obiriwira pang’ono, okhala ndi pamwamba panyezimira komanso nsonga yotha pang’onopang’ono. Mphepete mwa tsamba ndi yopindika pang’ono, tsamba limapindikira pang’ono mkati.
- Mphukira: Zamtundu wobiriwira wachikasu, zokutidwa ndi ubweya wambiri. Kuthekera kopanga mphukira n’kukulu. Mphukira ya mtundu “mphukira imodzi — masamba atatu” imafika kutalika kwa 12.7 masentimita ndi kulemera kwa 2.05 magalamu — mtunduwo ndi wa mtundu wolemera wa mphukira (重芽型品种). Mphukira za chaka chimodzi zimafika kutalika kwa 132.7 masentimita ndi makulidwe a 1.13 masentimita ndipo zimakhala ndi masamba okwana 100 — chizindikiro chomwe chimaposa gulu loyambirira la Yunnan.
- Maluwa: Oyera-achikasu, m’mimba mwake 3–4 masentimita. Pistil ndi yotalika kuposa stamen, stigma ndi yogawanika patatu. Maluwa amachuluka, zipatso zochepa kwambiri (花多而结实甚少).
- Kukula: Kuyamba kwa nyengo ya kukula — pakati-kumapeto kwa Marichi; kuyamba kwa mphukira — kumapeto kwa Marichi — kumayambiriro kwa Epulo; nthawi ya kupuma — pakati pa Novembala — kumayambiriro kwa Disembala. Nthawi yonse ya kukula ndi masiku 247–278.
Kututa: Chifukwa cha kudzuka koyambirira ndi nthawi yayitali ya kukula, kututa kumatha kuchitika kuyambira Marichi mpaka Novembala. Chofunika kwambiri ndi chotuta cha masika (春茶, chūnchá), makamaka chakumayambiriro kwa masika (明前, míngqián). Zokolola zapakati — zoposa 150 kg za tiyi wouma pa mu, zomwe ndi zowirikiza kasanu kuposa mitundu yokhazikika.
Mulingo wotuta: Zimatengera gulu la malonda:
- Jin Hao (金毫) — mphukira zokhazokha (单芽, dān yá), zotutidwa chisanafike chikondwerero cha Qingming (清明); gawo la mphukira zotseguka siloposa 5%, kutalika kwa nthambi yoberekera siloposa 0.5 cm.
- Jin Mao Hao (金毛毫) — mphukira imodzi ndi tsamba limodzi losatseguka (一芽一叶初展); gawo la zopangira zogwirizana ndi mulingowo silichepera 90%.
- Jin Ying Hong (金英红) — mphukira imodzi ndi masamba awiri osatseguka, otutidwa chisanafike 30 Epulo; gawo la zopangira zogwirizana ndi mulingowo silichepera 80%.
- Ying Hong Nambala 9 (gulu lalikulu) — mphukira imodzi ndi masamba awiri otambasuka (一芽二叶初展), otutidwa pambuyo pa nthawi yayikulu ya masika.

4. Malo ndi Zochitika Zolimira:

Mawonekedwe a nthaka ndi malo: Boma la Yingde lili kumpoto kwa chigawo cha Guangdong, m’dera la mapiri a Nanling (南岭). Malo ndi a mapiri ang’onoang’ono, odulidwa ndi mitsinje ndi mitsinje yaying’ono, okhala ndi zigwa zambiri. Dera lomwe lili pamalire a madera a subtropical ndi kotentha pang’ono.
Kutalika kwa kulima: Minda ya tiyi ili pa malo okwera 100 mpaka 500 m pamwamba pa nyanja, pamapiri otsetsereka osaposa 25°.
Nthaka: Nthaka zofiira (红壤, hóng rǎng), zowola mosavuta, zokhala ndi mpweya wabwino, mbiri yakuya, zokhala ndi zinthu zambiri za organic ndi maminerolo. pH yoyenera ndi 4.5–6.5. Nthaka zofiira za Yingde zimakhala zokhutira ndi chitsulo ndi aluminiyamu, zomwe zimathandiza kukula kwa mizu ndi kudzikundikira kwa polyphenols.
Nyengo: Nyengo ya subtropical monsoon, yokhala ndi nyengo yozizira yochepa komanso yotentha, yamvula m’chilimwe. Kutentha kwapakati pachaka 20–22°C. Mvula 1800–2000 mm pachaka, chinyezi chachikulu. Kuchuluka kwa kutentha kwakukulu ndi utali wa kuwala kwa dzuwa kumatsimikizira nthawi yayitali ya kukula. Chiwiya chambiri cham’mawa ndi mame ochuluka zimathandiza kupanga mphukira zofewa, zonunkhira.
Makhalidwe apadera a kulima: Ying Hong Nambala 9 ikuwonetsa kusinthasintha bwino osati ku Guangdong kokha, komanso ku Sichuan, Guangxi, Fujian ndi madera ena a subtropical. Mtunduwo ndi wosiyana ndi kukana kwambiri kwa chisanu mwa mitundu yayikulu ya masamba komanso kukana kwa matenda ndi tizilombo.

5. Njira Yopangira:

Ying Hong Nambala 9 imakonzedwa malinga ndi njira yachikale ya tiyi wofiira ndi kusintha kwake poganizira za kachitidwe ka masamba akulu.

Kututa (采摘, cǎi zhāi): Kututa pamanja malinga ndi mulingo wa gulu. Kwa magulu apamwamba (Jin Hao, Jin Mao Hao) — mphukira zokhazokha za kumayambiriro kwa masika ndi masamba osatseguka.
Kufowoketsa (萎凋, wěi diāo): Masamba otutidwa amatandazidwa mosanjikiza pang’ono pa matayala a nsungwi kunja (kufowoketsa ndi dzuwa kapena mthunzi) kapena m’chipinda cholowera bwino mpweya. Nthawi — maola 12–18 kapena kuposerapo. Cholinga — kuchepetsa chinyezi kufika 60–70% ya choyambirira, kufewetsa tsamba ndi kulisintha, kuyambitsa njira zoyambirira za biochemical za oxidation.
Kupotoza (揉捻, róu niǎn): Masamba ofowoketsedwa amapotozedwa pamanja kapena pa makina oyendetsa m’magawo angapo. Zopangira zamasamba akulu a Ying Hong Nambala 9 zimafuna kupotoza kwanthawi yayitali komanso kwakukulu kuti ziwononge mokwanira kamangidwe ka maselo ndikutulutsa madzi a m’maselo ofunikira kuti oxidation ikhale yabwino.
Fermentation / Oxidation (发酵, fā jiào): Gawo lofunika kwambiri. Masamba opotozedwa amaikidwa mosanjikiza 8–12 cm m’chipinda cha fermentation ndi kutentha 22–28°C ndi chinyezi 90–95%. Nthawi — maola 3–5. Panthawi ya oxidation yathunthu, ma catechins amasanduka theaflavins ndi thearubigins, zomwe zimapanga mtundu wofiira-bulauni wodziwika wa tsamba, fungo labwino ndi kukoma.
Kuumitsa (烘干, hōng gān): Kumachitika m’magawo awiri: kuumitsa koyamba (毛火, máo huǒ) pa kutentha kwakukulu kuti aletse fermentation mwamsanga, ndi kuumitsa komaliza (足火, zú huǒ) pa kutentha kochepa kuti fungo likhale lokhazikika ndi kuchotsa chinyezi chotsalira. Chinyezi chomaliza — osaposa 6%.
Kusanja (分级, fēn jí): Tiyi womaliza amasefedwa ndi kusanjidwa malinga ndi kukula ndi ubwino kukhala magawo a masamba athunthu, masamba osweka, ndi gawo laling’ono. Tips (mphukira) zokhala ndi ubweya wochuluka wagolide zimasankhidwa kuti zikhale za magulu apamwamba.

6. Makhalidwe a Kununkhira ndi Kulaŵa:

Maonekedwe a tsamba louma: Tiyi wokhotakhota mwamphamvu, wokhazikika, wooneka ngati mizere kapena “nsidze” zokhota pang’ono. Mtundu — kuchokera ku bulauni wakuda kufika ku wakuda ndi kunyezimira kwamafuta, ndi mawanga ochuluka agolide ndi ofiira a ma tips. Kwa magulu apamwamba (Jin Hao) — ubweya wagolide wopitirira, kapangidwe kake ndi kolimba, koyenera, kopanda fumbi la tiyi ndi magawo osweka.
Fungo la tsamba louma: Lokhazikika, lofunda, lopindirira. Mphuno zazikulu: mbatata yokoma (薯香, shǔ xiāng — chizindikiro chodziwika cha Ying Hong Nambala 9), uchi, chimera, zipatso zouma (ma plums, ma apricots owuma, mphesa zowuma), ndi maonekedwe ochepa a chokoleti, zokometsera (cinamoni, clove) ndi ma nuances a maluwa.
Fungo la madzi: Lowala, lamphamvu, lokwera kwambiri (高锐, gāo ruì). Mphuno zazikulu za mbatata yokoma ndi uchi zimatsogola, zomwe zimathandizidwa ndi zipatso (ma apricots, ma plums okhwima), chimera ndi maonekedwe a caramel. Chigawo cha maluwa (orchid, rose) chimawonekera mwaulemu kumbuyo.
Kulaŵa: Lokwanira, lokhazikika, lokoma ngati velvet. Ndondomeko ya kulaŵa imafotokozedwa mwachikale ngati “chokhazikika, champhamvu, chatsopano, chotsitsimula” (浓、强、鲜、爽, nóng, qiáng, xiān, shuǎng). Thupi la tiyi ndi lolimba, kutsekemera kumawonekera (uchi, caramel), kuwawa kumakhala kofewa ndipo kumasintha mwamsanga kukhala kukoma kotsekemera kosalekeza (回甘, huí gān). Kuwawa kulibe kapena ndi kochepa. Kukoma kosalekeza ndi kwautali, kotenthetsa, ndi maonekedwe a zipatso zouma ndi chokoleti.
Mtundu wa madzi: Wofiira-ambe (红艳明亮, hóng yàn míng liàng), wokhazikika, woonekera bwino, wokhala ndi mzere wagolide wodziwika bwino (金圈, jīn quān) m’mphepete mwa kapu — chizindikiro cha kuchuluka kwa ma theaflavins.
Pansi pa tiyi (tsamba lophika): Masamba athunthu, okhwima a mtundu wofiira-bulauni, otseguka mofanana. Kwa magulu apamwamba — kuchuluka kwa mphukira zagolide-lalanje. Pansi pa tiyi ndi yofewa, yozizira, yowala yofiira, yonyezimira (嫩明红亮).

7. Kapangidwe ka Mankhwala:

Mbiri ya biochemical ya Ying Hong Nambala 9 ndi yosiyana ndi kuchuluka kwa zinthu zothira, zomwe zimachitika chifukwa cha chibadwa cha mtundu wa masamba akulu ndi zinthu za chilengedwe.

Polyphenols (茶多酚): Zomwe zili mu tsamba latsopano — pafupifupi 34.17%, zomwe ndi zazikulu kwambiri kuposa tiyi wofiira wamitundu yambiri yamasamba apakati. Mu tiyi womaliza, pambuyo pa oxidation yathunthu, kuchuluka kwa polyphenols kumatsika mpaka 11–21% (malinga ndi kuchuluka kwa fermentation ndi gulu). Gawo lalikulu la ma catechins limasanduka theaflavins (茶黄素, cháhuángsù) — 0.8–1.5% — ndi thearubigins (茶红素, cháhóngsù) — 7–12%, zomwe zimapanga mtundu, kukoma ndi zochita za biological za madzi. Zomwe zili catechins mu tsamba latsopano — pafupifupi 152.13 mg/g.
Amino acids (氨基酸): Zomwe zili zonse mu tsamba latsopano — pafupifupi 2.06%; mu tiyi womaliza — 0.78–3.64% malinga ndi nyengo yotuta ndi gulu. Chigawo chachikulu — L-theanine (L-茶氨酸), chomwe chimapereka kukoma kotsekemera, kofewa komanso kugwira ntchito limodzi ndi caffeine (kutsitsimula mwachikhalidwe popanda nkhawa).
Alkaloids: Zomwe zili caffeine (咖啡碱) — 4.12–4.35%, zomwe ndizokwera pakati pa tiyi wofiira. Palinso theobromine ndi theophylline pang’ono.
Mchira wosungunuka m’madzi (水浸出物): 38.16–41.25% — chizindikiro chachikulu chosonyeza kukoma kokwanira ndi kuya.
Shuga wosungunuka: Pafupifupi 4.26%, amapereka kutsekemera kwachilengedwe kwa madzi.
Mafuta ofunika ndi zinthu zonunkhira: Mbiri yabwino kwambiri ya fungo, yomwe imachitika chifukwa cha kuchuluka kwa linalool, geraniol, phenylethyl alcohol ndi ma terpenoids ena. Mphuno yodziwika ya mbatata (薯香) imakhudzana ndi kuphatikiza kwapadera kwa ma aldehydes ndi maltol.
Mavitamini: C (pafupifupi 50 mg/100 g, amawonongeka pang’ono panthawi ya fermentation), gulu B (B₁, B₂, B₆), E, K.
Maminerolo: Potaziyamu (pafupifupi 2000 mg/100 g), calcium (pafupifupi 300 mg/100 g), magnesium, manganese, chitsulo, fluoride, zinc.
Flavonoids (黄酮类): Pafupifupi 0.72%, akuwonjezera zochita za antioxidant.

8. Ubwino Wathanzi:

Kutsitsimula: Kuchuluka kwa caffeine (4.12–4.35%) kuphatikiza ndi L-theanine kumapereka kutsitsimula koonekera koma kofewa kwa dongosolo lamanjenje lapakati — kukulitsa kukhazikika, kugwira ntchito ndi kutsitsimula popanda “kuphulika” kwakukulu ndi kutsika pambuyo pake.
Kuteteza kwa antioxidant: Theaflavins ndi thearubigins za Ying Hong Nambala 9 zatsimikizika kuti zimatha kuchotsa ma free radicals. Kafukufuku wasonyeza kuti malinga ndi kuchuluka kwa ma theaflavins ndi thearubigins, Ying Hong Nambala 9 amaposa Qi Men Hong Cha ndi Dian Hong.
Kuteteza chiwindi: Kafukufuku wa labotale (Guangdong Academy of Agricultural Sciences) adawonetsa kuti mchira wamadzi wa Ying Hong Nambala 9 umatha kuchepetsa zizindikiro za kuwonongeka kwa chiwindi (ALT, AST) ndikuletsa njira yotupa ya TNF-α/NF-κB, kupereka chitetezo pakakumana ndi vuto lalikulu la mowa.
Kulimbikitsa chakudya: Amalimbikitsa kutulutsa kwa madzi am’mimba, amathandiza kusweka kwa mafuta. Tiyi wofiira mwamwambo amadziwika ngati chakumwa “chofunda” (性温) ndipo amalimbikitsidwa kwa anthu omwe ali ndi vuto la chakudya chofooka.
Kutenthetsa: Ying Hong Nambala 9, monga tiyi wophika mokwanira, amathandiza kuyendetsa bwino magazi ndi kutentha kwa thupi, ndipo ndi wofunika kwambiri m’nyengo yozizira.
Kuthandizira mtima ndi mitsempha: Kumwa pafupipafupi kumatha kuchepetsa kuchuluka kwa LDL-cholesterol, kulimbitsa makoma a mitsempha ndi kukhazikitsa kuthamanga kwa magazi.
Kuchotsa madzi m’thupi: Caffeine ndi theobromine amalimbikitsa kutuluka kwa magazi m’ma impso, zomwe zimathandiza kuchotsa madzi ochulukirapo ndi kuchepetsa kutupa.
Kulimbana ndi mabakiteriya: Polyphenols ndi catechins amatha kuletsa kukula kwa tizilombo toyambitsa matenda.

9. Kuwira:

Kutentha kwa madzi: 90–95°C (osati madzi otentha kwambiri — kuti asunge zinthu zofewa zonunkhira).
Kuchuluka kwa tiyi: 5 g pa 150 ml ya madzi (njira ya gongfu); 3–4 g pa 200–250 ml (njira ya ku Ulaya).
Zida: Gaiwan ya porcelain (盖碗, gàiwǎn) — chisankho chabwino chomwe chimalola kufalitsa fungo mokwanira; teapot ya Yixing (宜兴紫砂壶) yopangidwa ndi dongo lofiira kapena labulauni; teapot ya porcelain.
Njira (gongfu):
1. Tenthetsani gaiwan ndi chahai (茶海) ndi madzi otentha, tsani madziwo.
2. Ikani 5 g ya tiyi mu gaiwan yotenthetsedwa; fungani fungo la tsamba louma — uku ndiye kudziwana koyamba ndi tiyi.
3. Thirani madzi a 90–95°C ndipo nthawi yomweyo tsani (kutsuka, 洗茶, xǐ chá) — kudzutsa tsamba.
4. Kupaka koyamba: thirani madzi, lolerani kwa masekondi 5–8. Tsani mu chahai, thirani mu makapu.
5. Kupaka kwachiwiri-kwachinayi: masekondi 5–10, kukulitsa pang’onopang’ono nthawi.
6. Kupaka kwachisanu-kwachisanu ndi chitatu: masekondi 15–30 kapena kuposerapo malinga ndi kufowoka kwa kukoma.
7. Ying Hong Nambala 9 yamagulu apamwamba imatha kupirira kupaka 6–8, magulu a anthu ambiri — 4–6.
Mfundo zofunika:
- Chifukwa cha kuchuluka kwa zinthu zothira, tiyi ndi wosavuta kuchulukitsa nthawi — kupaka koyamba kuyenera kukhala mwamsanga.
- Ying Hong Nambala 9 ndi yabwino kwambiri popangira tiyi ndi mkaka (奶茶, nǎichá): madzi okhazikika, amphamvu samatayika chifukwa cha mkaka, koma amapeza mtundu wokongola wa pinki.

10. Kusunga:

Zinthu zoyenera: Malo owuma, ozizira, amdima, kutali ndi kuwala kwa dzuwa komanso magwero a kutentha.
Kutengera: Kupakira kopanda mpweya — chidebe chachitsulo, thumba la foil lokhala ndi valavu, kapena kupakira kopanda mpweya. Pewani kukhudza ndi fungo lina (zokometsera, mafuta onunkhiritsa, mankhwala a m’nyumba).
Kutentha: Kutentha kwa chipinda (15–25°C). Kusunga mufiriji sikofunikira ndipo sikulimbikitsidwa — condensate ikatulutsidwa imawononga tiyi.
Nthawi yosunga: Mukamatsatira zinthu zoyenera — zaka 2–3. Ying Hong Nambala 9 si tiyi yemwe amakhala bwino ndi kukalamba; ubwino wopambana umakhala m’miyezi 18 yoyamba itapangidwa.
Adani a tiyi: Chinyezi, kuwala, mpweya, kutentha kwakukulu, fungo lina.

11. Mtengo ndi Zonyenga:

Mtengo wagulu: Ying Hong Nambala 9 amakhala ndi mitengo yosiyanasiyana — kuchokera ku magulu otsika mtengo mpaka apamwamba kwambiri. Ying Hong Nambala 9 wa anthu ambiri (一芽二叶) — kuchokera 200 mpaka 800 yuan pa jin (500 g); Jin Ying Hong — 800–2000 yuan; Jin Mao Hao — 2000–5000 yuan; Jin Hao wa mphukira zokhazokha — kuchokera 5000 mpaka 10,000+ yuan pa jin, pokhala mmodzi mwa tiyi wofiira wokwera mtengo kwambiri ku China. Ndalama zomwe amapeza pafupifupi pa mu wa minda ya Ying Hong Nambala 9 ndi pafupifupi 60,000 yuan — zowirikiza kasanu kuposa mitundu wamba.
Momwe mungapewere zonyenga:
- Gulani kwa ogulitsa odalirika: Mtundu wa “Hongyan” (鸿雁) ndi wa Institute of Tea ya Guangdong yomwe — omwe adapanga mtunduwo. Mitundu ina yodalirika: “Yibaomin” (怡品茗), “Ying Jiu Zhuangyuan” (英九庄园), “Ba Bai Xiu Cai” (八百秀才).
- Onani maonekedwe a kunja: Tiyi akuyenera kukhala wokhotakhota mwamphamvu, woyenera, wonyezimira. Magulu apamwamba — ubweya wochuluka wagolide. Fumbi la tiyi, mtundu wosaoneka bwino, kusiyanasiyana kwa magawo — zizindikiro za chinyengo.
- Onani fungo: Mphuno yodziwika ya mbatata (薯香) ndi yofunika — chizindikiro chodziwika cha Ying Hong Nambala 9 weniweni, yomwe sichipezeka pa zonyenga kuchokera ku mitundu ina.
- Onani madzi: Mtundu uyenera kukhala wowala, wofiira-ambe, woonekera bwino, wokhala ndi mzere wagolide. Madzi osaoneka bwino, osalala amasonyeza kuti zopangira ndi zosayenera kapena kusokonekera kwa njira yopangira.
- Khalani oganiza bwino pa mtengo: Ngati “Jin Hao” akuperekedwa pamtengo wochepera 3000 yuan pa jin — pafupifupi sichinthu chenicheni.

12. Zinthu Zochititsa Chidwi:

Zitatu mu chimodzi: Ying Hong Nambala 9 ndi mmodzi mwa tiyi ochepa padziko lonse omwe dzina lawo limakhala dzina la cultivar, malonda omaliza komanso chizindikiro cha dera. Ichi ndi chitsanzo chapadera m’makampani a tiyi aku China.
Jin Hao wagolide ndi wamkulu kuposa Jin Jun Mei wagolide: “Jin Hao” wapamwamba wa mphukira zokhazokha za Ying Hong Nambala 9 adapangidwa kumapeto kwa zaka za m’ma 1980 — nthawi yayitali isanachitike Jin Jun Mei (金骏眉, 2005), yemwe amadziwika kuti ndiye amene anayambitsa tiyi wofiira wa “mphukira.”
Tiyi wa mfumukazi: Mu 1963, Mfumukazi Elizabeth II inagwiritsa ntchito tiyi wofiira wochokera ku Yingde polandira alendo. Ying De Hong Cha anakhala mmodzi mwa tiyi oyamba a ku China kugonjetsa London patatha zaka mazanamazana a ulamuliro wa mitundu ya ku India ndi Ceylon.
Wachikasu asanakhale wofiira: Chinthu choyamba chapamwamba kuchokera ku mphukira za Ying Hong Nambala 9 sichinali tiyi wofiira, koma tiyi wachikasu — “Yin Hao” (银毫, “ubweya wa siliva”), wopangidwa ndi njira ya huangcha (黄茶). Kenako asayansi anasintha njira yofiira ndikupanga “Jin Hao.”
Galimoto ya zachuma: Pofika 2015, zotsatira zonse zachuma kuchokera ku kukhazikitsidwa kwa Ying Hong Nambala 9 zidapitirira 4 biliyoni ya yuan; pofika zaka za m’ma 2020 — ndalama zopitirira 6 biliyoni ya yuan, kusandutsa Yingde kuchoka ku boma lamapiri losauka kukhala “dera la tiyi” lotukuka.

13. Kuyerekeza ndi Tiyi Wofiira Wina:

Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): Tiyi wofiira wachikale wa Anhui wa cultivar yapakati Zhu Ye Zhong. Amakhala ndi “qi men xiang” (祁门香) yodziwika — fungo lovuta ndi maluwa-zipatso ndi uchi. Poyerekeza ndi iye, Ying Hong Nambala 9 amawonetsa thupi lolimba, kutsekemera kowonekera kwa mbatata ndi chimera, mphamvu yokhazikika (浓强) ndi mtundu wokwanira wa madzi ndi mzere wagolide. Qi Men ndi wofewa komanso wowoneka bwino; Ying Hong Nambala 9 ndi wolemera kwambiri ndi wochuluka.
Dian Hong (滇红, Diān Hóng): Tiyi wofiira wa Yunnan wochokera ku makolo omwewo a masamba akulu monga Ying Hong Nambala 9. Dian Hong amasiyanitsidwa ndi mawonekedwe owonekera a zokometsera, mitengo ndi chokoleti, komanso kapangidwe kake kolimba, kodetsa. Ying Hong Nambala 9, mofanana ndi mphamvu zake, amakhala ndi kutsekemera kotsukuka, “koyera,” ndi mphuno yake ya mbatata-uchi, komanso kutsitsimula kwapamwamba (鲜爽度).
Jin Jun Mei (金骏眉, Jīn Jùn Méi): Tiyi wofiira wapamwamba wa Fujian, wopangidwa ndi mphukira zokhazokha za cultivar Cai Cha. Amakhala ndi kukoma kofewa, kochepera ndi kulamulira kwa maluwa-uchi ndi zipatso zopepuka. Poyerekeza ndi iye, Jin Hao wa Ying Hong Nambala 9 ndi wamphamvu komanso wa “kummwera” mwachikhalidwe: thupi ndi lolimba, kutsekemera ndi kozama, fungo ndi lotentha komanso lopindirira, ndi chigawo chachikulu cha chimera-chokoleti.
Zheng Shan Xiao Zhong (正山小种, Zhèng Shān Xiǎo Zhǒng): Woyambitsa tiyi wofiira padziko lonse kuchokera ku mapiri a Wuyi, Fujian. Mitundu yachikhalidwe imasiyanitsidwa ndi fungo lodziwika la “utsi” (utsi wa paini), lomwe silipezeka mu Ying Hong Nambala 9. Xiao Zhong watsopano “wopanda utsi” ali pafupi ndi mbiri yake, koma amakhala ndi thupi lopepuka komanso mawonekedwe owonekera a utsi wa conifer.
Ying De Hong Cha ya ma cultivars ena: Ku Yingde, tiyi wofiira amapangidwanso kuchokera ku mitundu ina — Jin Guanyin, Meizhan, Rougui, yobweretsedwa kuchokera ku Fujian. Amakhala ndi mawu owonekera a maluwa, koma amagonjetsedwa ndi Ying Hong Nambala 9 pa kukula kwa thupi, “mphamvu” ndi siginecha yodziwika ya mbatata-uchi.

Pamapeto pake:

Ying Hong Nambala 9 ndi tiyi yemwe akuphatikiza mbiri ya zaka makumi asanu ya sayansi yaulimi ku China, yochulukitsidwa ndi mowolowamanja wa chilengedwe cha subtropical cha kumpoto kwa Guangdong. Wobadwa kuchokera ku makolo a Yunnan ndi wosamaliridwa pa nthaka zofiira za Yingde, cultivar iyi yapereka kudziko lapansi tiyi wofiira wokhoza kupikisana mofanana ndi oimira bwino kwambiri a mtunduwo — kuchokera ku Qimen wachifumu mpaka ku Dian Hong wamphamvu. Mphuno yake yodziwika ya mbatata yokoma, kukoma kwathunthu kotsekedwa ngati velvet, ndi madzi owala ngati dzuwa lakumwera lokhala ndi mzere wagolide kumapangitsa Ying Hong Nambala 9 kukhala chisankho chabwino kwa iwo omwe akufuna mu tiyi wofiira osati chakumwa chotsitsimula chabe, koma chochitika chenicheni cha zomverera — chofunda, chowolowamanja ndi chozama mopanda malire.