Tiyi Wofiira wa Yingde

Tiyi Wofiira wa Yingde ndi tiyi wodziwika bwino wofiira wochokera ku chigawo cha Guangdong, umene unakhala wodziwika padziko lonse mu theka lachiwiri la zaka za zana la 20. Pamodzi ndi Dian Hong (滇红, Diānhóng) wa ku Yunnan ndi Qimen Hong Cha (祁门红茶, Qímén Hóngchá) wa ku Anhui, Tiyi Wofiira wa Yingde ndi amodzi mwa matiyi atatu ofiira otchuka kwambiri ku China. Chizindikiro cha derali ndi mtundu wa Ying Hong Nambala 9 (英红9号, Yīng Hóng Jiǔhào), umene unapangidwa makamaka kuti apange tiyi wofiira ndipo udakhala chizindikiro cha kubwezeretsanso msika wa tiyi wa Guangdong.

1. Kugawa ndi Chiyambi:

• Mtundu: Tiyi wofiira (红茶, hóngchá), wopangidwa mokwanira (kutuluka mkaka ~85–95%). Malinga ndi kachitidwe ka Ulaya, ndi tiyi wakuda.
• Gulu: Matiyi ofiira otchuka a ku China (中国名茶, Zhōngguó míngchá). Chinthu chodziwika ndi dzina la luso la malo (国家地理标志产品, guójiā dìlǐ biāozhì chǎnpǐn). Kuyambira m’chaka cha 2019, ndi “Tiyi Wofiira Wapamwamba Wanunkhira Padziko Lonse” (世界高香红茶, Shìjiè Gāoxiāng Hóngchá) malinga ndi chigamulo cha Komiti ya Tiyi Yapadziko Lonse (International Tea Committee).
• Chiyambi: China, chigawo cha Guangdong (广东省, Guǎngdōng Shěng), mzinda wa Qingyuan (清远市, Qīngyuǎn Shì), mzinda wa Yingde (英德市, Yīngdé Shì). Yingde ndi malo oyambirira komanso ofunikira kupangira. Minda ya tiyi imapezekanso m’madera oyandikana nawo a kumpoto kwa Guangdong.
• Magawo a geolojia: Yingde ali pafupi 24°10′ kumpoto, 113°24′ kum’mawa. Derali lili kumpoto kwa chigawo cha Guangdong, m’chigawo chapakati cha mtsinje wa Bei Jiang (北江, Běijiāng).

2. Mbiri ndi Tanthauzo la Mwambo:

• Mbiri: Mbiri ya tiyi ku Yingde ndi yakalekale. M’buku la “Cha Jing” (《茶经》, Chájīng) la Lu Yu (陆羽, Lù Yǔ) lomwe linalemba mu 764, Shao Zhou (韶州, Sháozhōu) — dera la mbiri lomwe linaphatikizapo Yingde — amatchulidwa kuti ndi limodzi mwa madera a tiyi a “Lingnan” (岭南, Lǐngnán, “kumwera kwa mapiri”). M’zaka za Ming ndi Qing, tiyi wakumaloko ankaperekedwa ku nyumba yachifumu monga gongcha (贡茶, gòngchá — “chopereka kwa mfumu”). Koma mpaka chapakati pa zaka za zana la 20, ku Yingde kunkapangidwa tiyi wobiriwira kwambiri kuchokera ku mitundu ya masamba ang’onoang’ono akumaloko.

  Chochitira chachikulu chinabwera mu 1955 pamene ku Yingde adabzala mitengo ya mitundu ya masamba aakulu a ku Yunnan (云南大叶种, Yúnnán Dàyèzhǒng) mopambana. Mu 1956 motsogozedwa ndi utsogoleri wa PRC, anakhazikitsa malo ochotsera kunja tiyi wofiira. Mu 1959, mabatani oyamba a Tiyi Wofiira wa Yingde adapangidwa bwino ndipo adalandilidwa kwambiri m’dziko lonse lapansi. Panthawi yomweyi, ku Yingde anakhazikitsa malo ofufuza, omwe pambuyo pake adakula ndikukhala Ofesi Yofufuza za Tiyi ku Chigawo cha Guangdong (广东省农业科学院茶叶研究所, Guǎngdōng Shěng Nóngyè Kēxuéyuàn Cháyè Yánjiūsuǒ).

  Pofika kumayambiriro kwa zaka za 1960, Tiyi Wofiira wa Yingde ankagulitsidwa kumayiko opitilira 70. M’nthawi yachikulire (1970–1980), chotulutsa chaka chilichonse chinali matani 4–5, ndi kupeza ndalama za madola 4–5 miliyoni. Tiyi adalandira mphoto zambiri zapadziko lonse, kuphatikizapo mendulo za golide pa ziwonetsero za chakudya zapadziko lonse.

  Mavuto a zaka za 1990, obwera chifukwa cha kuchotsedwa kwa dongosolo la boma logula ndi kusintha kwa chuma cha msika, anayambitsa kugwa kwakanthawi. Kubwezeretsa kunayambika m’zaka za 2000 pamene anaganiza kutsamira pa mtundu wa Ying Hong Nambala 9, umene unapangidwa kale mu 1961 koma unayamba kufalikira mu chikwi chatsopano.

• Dzina:

  • Yingde (英德) ndi dzina la mzinda, likulu la utsogoleri ku kumpoto kwa Guangdong. Dzinalo limachokera ku nthawi ya Song.
  • Hong Cha (红茶) ndi “tiyi wofiira”, kuwonetsa gulu.
  • Dzina lonse: “Tiyi Wofiira wochokera ku Yingde”.

• Tanthauzo la mwambo: Tiyi Wofiira wa Yingde ndi chinthu chonyadiridwa ndi chigawo ndi chimodzi mwa zizindikiro zazikulu za Guangdong. Malinga ndi nthano yodziwika, tiyi amene anali wokondedwa ndi banja lachifumu la Britain ndipo ankaperekedwa pamisonkhano chimodzimodzi ndi Qimen Hong Cha. Masiku ano, Tiyi Wofiira wa Yingde ndi chida chofunikira pa chitukuko cha chuma chakumidzi kumpoto kwa Guangdong, ndipo mozungulira amakhala chuma chonse cha tiyi chokopa alendo, kafukufuku ndi kulengeza. Mzinda wa Yingde uli ndi udindo wolemekezeka “Dziko la Tiyi Wofiira ku China” (中国红茶之乡, Zhōngguó hóngchá zhī xiāng).

3. Kufotokoza kwa Mbewu ndi Zopangira:

• Mtundu / Cultivar: Popanga Tiyi Wofiira wa Yingde amagwiritsira ntchito mitundu yambiri ya mbewu, koma yomwe ili patsogolo ndi iyi:

  • Ying Hong Nambala 9 (英红九号, Yīng Hóng Jiǔhào) — ndi cultivar yayikulu ya Tiyi Wofiira wa Yingde ndi chizindikiro cha dera. Inapangidwa mu 1961 kuchokera ku mitengo yochokera ku gulu la masamba aakulu a ku Yunnan ndi asayansi a Ofesi ya Tiyi ya Chigawo cha Guangdong. Dzina loyamba linali “Ying Cha 17” (英茶17号), mu 1964 anasinthidwa kukhala “Ying Hong 9” malinga ndi malo omwe ofesi inali (tauni ya Yinghong, 英红镇). Mu 1988 adavomera kuti ndi mtundu wa chigawo, mu 2010 adalowetsedwa m’ndandanda wa mitundu yaikulu yaulimi ku Guangdong. Makhalidwe a mbewu: mtundu wa mtengo (乔木型, qiáomù xíng), masamba aakulu. Mtengo ndi woongoka, wokulirapo, ndi thunthu lalikulu. Masamba ndi ozungulira, obiriwira koma opyapyala, okhala ndi malo owala bwino ndi nsonga yolasa. Maluwa ndi oyera ngati achikasu, osiyanasiyana 3–4 cm. Nthawi yakukula ndi masiku 247–278 (kuyambira pakati pa March mpaka kumapeto kwa November). Masamba obiriwira ali ndi ma polyphenol ofikira 34.17%, chakudya cha caffeine 4.35%, ma amino acid 2.06%, ndi zinthu zosungunuka m’madzi 41.25%.

  • Ma cultivar ena: Ying Hong Nambala 1 (英红1号), Ying Hong Nambala 3 (英红3号), Ying Hong Nambala 5 (英红5号), mtundu wamba Shui Xian (水仙, Shuǐ Xiān, wokhala ndi fungo la maluwa), komanso mitundu yobwera kuchokera Yunnan Da Ye Zhong ndi Fenghuang Shuixian (凤凰水仙, Fènghuáng Shuǐ Xiān). Komabe, Ying Hong Nambala 9 yokha ndi yomwe imafikira 90% kapena kuposera pa minda yonse.

• Kututa: Kuyambira March mpaka November (nthawi yayitali yakukula — ubwino wa kudera la subtropical ku Guangdong). Kututa kwa masika (March–April) ndi kofunika kwambiri. Kwa msimu wa chilimwe ndi kugwa kwa masamba — sizokwera mtengo koma ndizo zomwe zimakhala zochuluka.

• Mulingo wakututa: Kwa magalasi abwino kwambiri, ndi mfundo imodzi ndi masamba achichepere mmodzi kapena awiri (一芽一叶 / 一芽二叶). Kwa magalasi oyenera, mpaka mfundo imodzi ndi masamba atatu– anayi.

• Zofunika pazopangira: Ziphuphu ziyenera kukhala zolimba, zabwino, ndi ubweya wochuluka m’mfundo. Ying Hong Nambala 9 imadziwika ndi mfundo zazikulu, zonenepa ndi kukazikakazi kwamtengo wapatali.

4. Malo ndi Makhalidwe a Kukula:

• Mzinda wa Yingde uli kumpoto kwa chigawo cha Guangdong, pa phiri lakumwera kwa Nanling (南岭, Nánlǐng), pakati pa mtsinje wa Bei Jiang. Malowa ndi okwera pang’ono, ndipo mkati mwa mzindawo muli mitsinje itatu: Bei Jiang, Weng Jiang (滃江, Wěngjiāng) ndi Lian Jiang (连江, Liánjiāng), zomwe zimalola madzi ambiri m’zigwa za mitsinje. Mwachilengedwe, dera limadziwika ndi malo a karst, zomwe zimabweretsa kuchuluka kwa minerals m’madzi a pansi panthaka ndi nthaka.
• Kutalika kokulira: 50–500 m pamwamba pa nyanja, minda ina zapamwamba — mpaka 800 m. Ndikucheperako pamene kuli Dian Hong wa ku Yunnan, koma chifukwa cha nyengo yabwino ya subtropical kumakwaniritsa.
• Nthaka: Nthaka zofiira (红壤) ndi nthaka zachikasu za laterite (黄壤) zokhala ndi chipululu cholemera, mchere wa ndime 4.5–5.5, zokhala ndi zinthu zambiri zachilengedwe, potaziyo ndi phosphorous. Nthaka za karst zimathandizidwanso ndi minerals.
• Nyengo: Subtropical monsoon, wosinthika pakati pa mitundu ya kumwera ndi ya chapakati. Kutentha kwapakati pachaka 20–22°C. Mvula yapachaka 1800–2200 mm — imodzi mwa zochuluka kwambiri m’malo akuluakulu a tiyi ku China. Nthawi yopanda chisanu ndi masiku opitilira 300. Chinyezi chokwera (78–82%), kuwala kwakukula, maola okwana dzuwa okwanira (1600–1800 ola/chaka). Nyengo yozama yochepa komanso nthawi yayitali yakukula kumathandizira kututa kuyambira March mpaka November, zomwe zimachepetsa kutulutsa.

5. Luso la Kupanga:

Tiyi Wofiira wa Yingde amapangidwa motsata njira yachikale ya tiyi wofiira wa orthodox (工夫红茶, gōngfu hóngchá). M’zaka zaposachedwa, mafakitale akuluakulu adayambitsa makina ndipo ena amagwiritsa ntchito makina okha (mwachitsanzo, mzere woyamba ku China wopanga tiyi wofiira kuchokera ku Ying Hong Nambala 9 mwa luntha lochita zinthu), komabe mfundo zake sizisintha.

• Kututa (采摘, cǎizhāi): Kututa pamanja kapena ndi makina.
• Kufowoketsa (萎凋, wěidiāo): Zopangira zatsopano zimayalidwa pamatabu m’zipinda zothandizira mpweya wabwino kapena zimasamalidwa pamasinki apadera (槽萎凋, cáo wěidiāo) okhala ndi mpweya wofunda. Nthawi yake ndi maola 10–16. Chinyezi choyenera ndi 60–65%. Ying Hong Nambala 9 yokhala ndi masamba okhuthala ndi mafuta amafunika kuwongolera bwino kufowoketsa kwake.
• Kupotolola (揉捻, róuniǎn): Amapangidwa pa magudumu mothandizidwa kangapo ndi mphamvu zikuluzikulu. Cholinga chake ndi kuwononga makoma a maselo, kutulutsa madzi amasamba pamwamba ndi kuyambitsa kutuluka kwa asidi. Kwa Tiyi Wofiira wa Yingde, kupotolola kumachitika kawiri kapena katatu ndi kupumula pakati kuti azizire, zomwe zimapangitsa kupotolola kolimba.
• Kutentha kotchedwanso kuvunda (发酵, fājiào): Zopangira zopotoloka zimayalidwa m’chipinda chotenthetsera (25–30°C) ndi chinyezi chokwera (pamwamba pa 90%). Kuvunda kumatenga maola 3–5. Chifukwa cha kuchuluka kwa polyphenols mu Ying Hong Nambala 9 (mpaka 34%) kuvunda kumachitika mofulumira, kutulutsa mtwe wamtundu wanduso ndi fungo lowala. Zina zofunika ndi theaflavins ndi thearubigins.
• Kuumitsa (烘干, hōnggān): Kuumitsa kwapakati pawiri: koyamba pa 110–120°C kuti kusokonezeke kuvunda mwamsanga; kotsiriza pa 85–95°C mpaka chinyezi chotsalira 5–6%.
• Kusanja ndi kumaliza (精制, jīngzhì): Tiyi wokonzedwayo amapanga magawo a kusanja (筛分, shāifēn), kusankha (精选, jīngxuǎn), kugawira (分级, fēnjí) ndi kuphatikizira mabatani (拼合, pīnhé) asanakumane.

6. Makhalidwe a Organoleptic:

• Maonekedwe a masamba owuma: Masamba opotololoka mokwanira okhala ngati “mankhuni” (眉形, méi xíng) kapena kukhuta pang’ono, ofanana kukula kwake. Mtundu — wakuda ndi kunyezimira kwamafuta (乌润, wū rùn), ndi ma tips ochuluka a golide. Mfundo ndi zazikulu, zowonekera, zokhala ndi ubweya wa golide — chimodzi mwazizindikiro za Ying Hong Nambala 9.
• Fungo la masamba owuma: Lalikulu, lowala, lokoma. Patsogolo ndi maluwa ndi uchi, ndi mawu a zikopa za mbatata (番薯香, fānshǔ xiāng — “fungo la mbatata yokoma”), maluwa a rose, litchi, caramel. Fungo la mbatata limadziwika bwino ngati chizindikiro cha Ying Hong Nambala 9 ndipo limasiyanitsa ndi matiyi ena ambiri ofiira a ku China.
• Fungo la madzi amasamba: Lamphamvu, lalikulu, lokhala. Patsogolo ndi maluwa okoma ndi zipatso: uchi, rose, litchi, mbatata. Madzi akamazizira, mawu a mkate wophika, nutmeg ndi zonunkhira pang’ono zimawonekera.
• Kukoma: Konkhazikika, kolimba, kwabwino komanso kotsekemera (浓强鲜爽, nóng qiáng xiān shuǎng — mawu anayi omwe amagwiritsidwa ntchito kwa Ying Hong Nambala 9). Thupi lathunthu, lolimba, ndi “mphamvu ya tiyi” (茶气, cháqì). Kutsekemera ndi kwachilengedwe, kwakuya, wa uchi ndi zipatso. Kuwawidwa kulipo, koma kumagwirizana bwino ndi kutsekemera. Kukoma potsiriza (回甘, huígān) kumakhala kosatha, koyera, ndi kukazikazi kotsekemera cha mbatata. Tiyi amapirira nthawi yowonjezera.
• Mtundu wa madzi: Wofiira, wowala, wozama (红浓明亮, hóng nóng míng liàng) — kuchokera rubi kupita kofiira kwenikweni kowala ngati amber. Kuwala, ndi mphete ya golide (金圈, jīnquān). Madzi akamazizira otsika kwambiri, “kutuyana kozizira” (冷后浑, lěng hòu hún) kumawonedwa — chizindikiro cha kuchuluka kwa theaflavins.
• Pansi pa tiyi (masamba owiritsa): Mfundo ndi masamba achichepere, osanjika, olimba, amtundu wa mkuwa wofiira wosangalatsa (红亮, hóng liàng). Mfundo ndi zodziwika bwino, zazikulu.

7. Kukonzedwa kwa Zakudya:

Ying Hong Nambala 9 imadziwika ndi mbiri yomwe imakhala “yodzaza” mwa matiyi onse ofiira a ku China.

• Polyphenols: M’masamba obiriwira, amafikira 34.17% (kufanizira: Qimen ali pafupifupi 20–25%). Izi zimapereka mtundu wambiri ndi mphamvu ya madzi. Mu tiyi wokonzedwa, polyphenols asintha kukhala theaflavins — 1.514% (chizindikiro chapamwamba, chomwe chimapangitsa kuwala ndi “mphete ya golide”) ndi thearubigins — 11.159% (zowonjezera kuzama ndi chidzalo). Chiwerengero chonse cha polyphenols mu tiyi wokonzedwa ndi pafupifupi 11%.
• Amino asidi: 0.782–2.06% (kusiyana pakati pa masamba obiriwira ndi tiyi wokonzedwa). L-theanine ndi chinthu chofunikira kwambiri, chomwe chimapangitsa kutsekemera ndi kumasula maganizo.
• Alkaloids: Caffeine — 4.35% ya kulemera kwa masamba obiriwira (pamwamba pa avareji ya matiyi ofiira), zomwe zimapangitsa kukhala ndi mphamvu yokupatsa mphamvu. Theobromine ndi theophylline amapezeka pang’ono.
• Zinthu zosungunuka m’madzi: 41.25% — chizindikiro chomwe chimatsimikizira “kudzazika” ndi kusasunthika kwa madzi.
• Catechins: 152.13 mg/g m’masamba obiriwira.
• Mafuta olimba ndi mankhwala onunkhira: Pakati pa zinthu zokhala ndi nthunzi, linalool ndi ma oxide ake amalamulira; terpene index (萜烯指数) imafikira 0.938 — chizindikiro chokwera kwambiri, chosonyeza kuti mbewu imakonda kupanga fungo la maluwa lamphamvu.
• Mavitamini: C (pang’ono), B₁, B₂, PP, E, K.
• Minerals: Potaziyo, manganese, magnesiyamu, fluoride, zinki, chitsulo, selenium. Nthaka za karst za Yingde zimapangitsa kuti tiyi akhale ndi calcium ndi strontium.

8. Zofunikira pa Umoyo:

• Kulimbikitsa thupi: Kuchuluka kwa caffeine (kuposa matiyi ambiri ofiira) komanso L-theanine kumapereka mphamvu yayikulu koma “yoyera” popanda kugwedezeka kapena kugunda kwamtima.
• Kutentha thupi: Tiyi wofiira ali ndi “chikhalidwe chotentha” ndipo amatenthetsa thupi, amathandizira kuyenda kwa magazi ndipo ndi wofunikira makamaka m’masiku ozizira.
• Kuteteza ma cell: Kafukufuku wasonyeza kuti Ying Hong Nambala 9 ali ndi mphamvu yaikulu yoteteza ma cell poyerekeza ndi matiyi ena ofiira, chifukwa cha kuchuluka kwa theaflavins ndi thearubigins.
• Kuteteza mtima: Theaflavins — “golide wofewa wa tiyi” (茶中软黄金, chá zhōng ruǎn huángjīn) — amaletsa kupanga kwa cholesterol ndi kuchepetsa mlingo wa LDL. Zotsatira za kufufuza zidatulutsidwa m’gazeti yapadziko lonse ya zamankhwala JAMA.
• Kuthandizira kugaya chakudya: Imalimbikitsa kutulutsa ma enzyme a m’mimba, imathandizira kuyenda kwa matumbo, komanso imathandiza kugaya chakudya cholemera.
• Kupha mabakiteriya: Polyphenols amaletsa kukula kwa mabakiteriya oyipa m’kamwa ndi m’matumbo.
• Kuthandizira kagayitsidwe ka chakudya: Kafukufuku wasonyeza kuti kumwa tiyi wofiira wokhala ndi polyphenols ambiri nthawi zonse kumatha kuchepetsa kulemera kwa thupi ndi kuwongolera mafuta m’thupi.
• Kuteteza minyewa ya ubongo: L-theanine imathandiza kupanga serotonin ndi dopamine, zomwe zimalimbitsa maganizo ndi kugwira ntchito kwa ubongo.

9. Kuphika:

• Kutentha kwa madzi: 90–95°C. Ying Hong Nambala 9 ndi yolimba motero imapirira madzi otentha.
• Kuchuluka kwa tiyi: 5 g pa 150 ml (njira ya gongfu); 3 g pa 200 ml (chikho cha Ulaya kapena kapu).
• Ziwiya: Gaiwan ya dongo (盖碗, gàiwàn) — yomwe ndi yabwino, chifukwa imathandizira kuwongolera nthawi yopangira ndi kuyesa fungo kuchokera pachivindikiro. Ziwiya za dongo kapena galasi zimagwiranso ntchito. Kuti muchepetse kumva kwakukulu, mutha kugwiritsa ntchito miphika yamkati ya zisha yopangidwa ndi dongo lofiira (紫砂壶, zǐshā hú).
• Ndondomeko:
  1. Kutenthetsa ziwiya: Sakanizani gaiwan ndi chahai ndi madzi otentha kuti mukhale bwino.
  2. Kuikamo tiyi: Ikani tiyi mu gaiwan. Pumirani fungo la masamba owuma — mawu omveka bwino a uchi ndi mbatata.
  3. Kutsuka (醒茶, xǐngchá): Thirani madzi a 90°C, tsanulani pakatha masekondi 3–5.
  4. Kuthira koyamba: Lolerani masekondi 10–15 (njira ya gongfu). Tsanulirani zonse mu chahai.
  5. Kuthira kotsatira: 2 ndi 3 — masekondi 10–15; kenaka onjezerani masekondi 5–10. Chofunika: popika Ying Hong Nambala 9 ndibwino kuthira madzi m’mbali mwa gaiwan (沿壁注水, yán bì zhùshuǐ), osati mwachindunji pamasamba — izi zimalepheretsa kutuluka kwakukulu ndi kuwawa.
  6. Kuchuluka kwa kuthira: 8–10. Ying Hong Nambala 9 imadziwika ndi kusasunthika kwake pa kuphika (极耐冲泡, jí nài chōngpào). Kuthira koyamba — kuwala ndi mphamvu; pakati — kutsekemera kwakukulu; kotsiriza — kofewa, kwa matabwa ndi uchi.

10. Kusunga:

• Zotengera: Chidebe chophiphiritsa chosawala: chachitsulo, cha dongo, kapena cha dongo chokhala ndi chivindikiro cholimba. Akagula m’thumba lam’thumba lovisidwa, sunga osatsegula.
• Mikhalidwe: Malo ouma, ozizira (15–25°C), osawalika, kutali ndi fungo lina. Chinyezi chosapitilira 60%.
• Zimadya tiyi: Chinyezi (makamaka chofunikira kudera lonyowa la kumwera kwa China), kuwala kwa dzuwa, fungo lamphamvu, kutentha kwakukulu.
• Nthawi yosunga: Miyezi 24–36 pansi pa mikhalidwe yabwino. Ena amati tiyi wosungidwa bwino wa Yingde pakatha zaka 1–2 amakhala wozungulira komanso wofewa, ngakhale kusunga mwapadera kwa tiyi wofiira sikuchitika.

11. Mtengo ndi Zopeka:

Tiyi Wofiira wa Yingde ndi tiyi wokhala ndi mitengo yosiyana. Magalasi oyenera ndi okwera mtengo pang’ono, pamene magalasi apamwamba a Ying Hong Nambala 9 (makamaka a masika, ochokera m’minda yakale ya pakati) amatha kufika pamitengo yokwera — “Jin Hao” (金毫, Jīnháo, “ubweya wa golide”) wopangidwa ndi mfundo zokha umakhala wofanana ndi Dian Hong wapamwamba ndi Qimen.

Zinthu zomwe zimakhudza mtengo ndi: gulu (kuchuluka kwa ma tips), nyengo, munda wake ndi zaka zake, mbiri ya wopanga, njira yogwiritsira ntchito (pamanja vs. makina). Mitengo yoyerekeza molingana ndi magalasi a Ying Hong Nambala 9: Jinhao (金毫, mfundo zoyera) — 3,000–10,000+ yuan/jin; Jinmaohao (金毛毫, mfundo ndi tsamba loyamba) — 1,500–3,000; Jinyin Hong (金英红, mfundo ndi masamba awiri) — 600–1,500; Ying Hong Nambala 9 wa masika wamba — 200–600; Tiyi wamba wa Yingde (wa chilimwe/autumn, mitundu ina) — 100–300 yuan/jin.

Mmene mungapewere zopeka:

• Kugula kwa ogulitsa odalirika: Funsani opanga omwe ali ndi chizindikiro cha malo ovomerezeka cha “Tiyi Wofiira wa Yingde”.
• Kuwona fungo la mbatata: Ying Hong Nambala 9 weniweni ali ndi fungo la mbatata yootcha — chizindikiro chovuta kuchipangira. Kukhala kulibe fungo ili pamene akuti ndi mtundu wa Ying Hong Nambala 9 ndi chifukwa chokayikira.
• Kuwona kusasunthika: Ying Hong Nambala 9 weniweni amapirira kuthira 8–10. Tiyi yemwe amasiya pa 3–4 probably amapangidwa kuchokera ku zopangira zosayenera.
• Kuwona mtundu wa madzi: Rubi wofiira, wowala, woonekera bwino, ndi mphete ya golide. Madzi ofiira ofiira osawona ndi chizindikiro cha zolakwa mu luso kapena kusunga.
• Kusamala ndi kusintha mtundu: Pa msika, nthawi zina Ying Hong Nambala 9 amasinthidwa ndi Dian Hong wa ku Yunnan (onsewo ndi kuchokera ku masamba aakulu ndipo amafanana kunja). Mutha kuzindikira ndi fungo: Dian Hong ali ndi fungo la malt ndi uchi; Ying Hong Nambala 9 ali ndi maluwa ndi mbatata.

12. Zochititsa Chidwi:

• Tiyi wokhala ndi mbiri yafupi — komanso njira yafupi yopita kutchuka: Tiyi Wofiira wa Yingde ndi m’modzi mwa matiyi “achichepere” opambana ofiira ku China. Kuchokera pake (1959) mpaka kuvomerezedwa padziko lonse panadutsa zaka 4–5 zokha — kuthamanga kwachangu kwambiri kwa msika wa tiyi.
• Mtundu umodzi — msika wonse: Ying Hong Nambala 9 ndi mwayi wosowa, pamene mtundu umodzi wokha wa tiyi unakhala wotsogolera chitukuko cha dera lonse. Masiku ano, Ying Hong Nambala 9 amakhala ndi chiwerengero chopitilira 90% ya minda yonse ya tiyi ku Yingde.
• “Mawu anayi” a ubwino: Mawu oti “浓强鲜爽” (nóng qiáng xiān shuǎng — “okhazikika, amphamvu, abwino, oyera”) akhala akufotokozera mwalamulo za Ying Hong Nambala 9 ndipo amagwiritsidwa ntchito mu malonda ndi mawu amndandanda.
• Njira kuchokera ku labotale kupita kumunda: Njira ya Ying Hong Nambala 9 kuchokera pa chomera chimodzi mu 1961 mpaka kufalikira kwakukulu m’zaka za 2010 inali pafupifupi zaka 50. Izi ndi kukumbutsa kuti ndi nthawi yaitali bwanji komanso yovuta kuti apange mtundu watsopano wa tiyi.
• Wopambana popanga tiyi ndi mkaka: Chifukwa cha mphamvu yake, mtundu wambiri komanso kusasunthika kwake, Tiyi Wofiira wa Yingde nthawi zambiri amadziwika kuti ndi umodzi mwa matiyi ofiira apamwamba kwambiri a ku China potengera mkaka — pamenepa amafanana kwambiri ndi matiyi a Ceylon ndi Assam kusiyana ndi matiyi ambiri ofiira a ku China.
• Tiyi mumlengalenga. Mu 2016, magalamu 50 a mbewu za cultivar ya Ying Hong Nambala 9 adapita kumlengalenga ndi malo a “Tiangong-2” (天宫二号) ndipo adabwerera padziko lapansi pambuyo pa masiku 33 atakwera “Shenzhou-11” — kuyesera kwaitali kwambiri kumene kunachitika ndi mbewu za tiyi m’mbiri.
• Tiyi waukazitape. Mu mwezi wa April 2023, Tiyi Wofiira wa Yingde unaperekedwa pamsonkhano wa tiyi (茶叙, cháxù) wa Purezidenti Xi Jinping wa China ndi Purezidenti Macron wa France m’munda wa Sunyuan (松园) ku Guangzhou, ndikukhala mbali ya ndondomeko ya chakumwa cha tiyi chaukazitape.

13. Kufananiza ndi Matiyi Ena Ofiira:

• Qimen Hong Cha (祁门红茶, Qímén Hóngchá): Tiyi wofiira wotchuka wochokera ku chigawo cha Anhui. Amapangidwa kuchokera ku mtundu wa masamba ang’onoang’ono (褚叶种, zhǔyèzhǒng). Fungo ndi “rose-honey”, ndi mawu apadera a “Qimen” (祁门香, Qímén xiāng). Kukoma ndi kocheperako, “kolora ngati salila”, ndi mawu a maluwa ndi zipatso. Sikolimba kwambiri ngati Tiyi Wofiira wa Yingde. Mbiri yakale ndi yayikulu kwambiri.
• Dian Hong (滇红, Diānhóng): Matiyi ofiira a ku Yunnan, omwenso amapangidwa kuchokera ku masamba aakulu. Mphamvu ndi kudzadza ndi pafupi ndi Tiyi Wofiira wa Yingde, koma amasiyana ndi mbiri ya fungo: mawu a malt, shokoledi, ndi zonunkhira amalamulira (kusiyana ndi maluwa ndi mbatata kwa Ying Hong Nambala 9). Madzi a Dian Hong nthawi zambiri amakhala owinirira ngati amber, osati ofiira ngati rubi.
• Zheng Shan Xiao Zhong (正山小种, Zhèngshān Xiǎozhǒng): Lapsang souchong wochokera ku Fujian — wa masamba ang’onoang’ono, wokhala ndi fungo la utsi (mu mtundu wachikhalidwe) kapena maluwa ndi zipatso (m’matembenuzidwe amakono “osakhala ndi utsi”). Kukoma ndi kopepuka komanso “kouma” kuposa Tiyi Wofiira wa Yingde. Ndondomeko ina yosiyana.
• Jiu Qu Hong Mei (九曲红梅, Jiǔqū Hóngméi): Tiyi wofiira wa ku Zhejiang wokhala ndi chikhalidwe chochepera, chofewa, cha maluwa. Ndiwopepuka komanso wosavuta kuposa Tiyi Wofiira wa Yingde. Kukula kosiyana — wang’ono ndi waukulu.

14. Mitundu ya Tiyi Wofiira wa Yingde:

• Ying Hong Nambala 9 Jin Hao (英红九号金毫, “Ubweya wa Golide”): Gulu lapamwamba, lochokera ku mfundo zokha. Ubweya wochuluka wa golide. Ndiyoyera kwambiri komanso yonunkhira, ndi kutsekemera kwakukulu kwa maluwa.
• Ying Hong Nambala 9 Jin Ya (英红九号金芽, “Mfundo za Golide”): Mfundo zambiri ndi masamba ochepa achichepere. Kugwirizanitsa kuyera ndi mphamvu.
• Ying Hong Nambala 9 Gaoxian Hong Tiao Cha (高香红条茶, “Tiyi Wofiira Wamiyala Wanunkhira Kwambiri”): Gulu loyenera, mfundo ndi masamba amodzi kapena awiri. Chogulitsa chofunikira cha malonda. Fungo lowala, mphamvu yokwanira.
• Yingde Hong Sui Cha (英德红碎茶, “Tiyi Wofiira Wamiyala”): Tiyi wowola wa CTC wogulitsidwa kunja. M’mbuyomu, anali wochuluka m’zaka za 1960-1980. Ndiamphamvu kwambiri, ndiwopambana popanga tiyi ndi mkaka.
• Yingde Lao Shu Hong Cha (英德老树红茶, “Tiyi Wofiira wa Mitengo Yakale”): Kuchokera ku zopangira za minda yakale ya zaka za 1950-1960. Mbiri yakuzama ndi “yakukhwima”.

Pomaliza:

Tiyi Wofiira wa Yingde ndi tiyi wodabwitsa, umene watithandiza kudziwa kuti mwambo waukulu wa tiyi ungathe kupangidwa mkati mwa zaka zosakwana zana. Wopangidwa m’nthawi ya kusintha, wokhala ndi sayansi ndi luso, walandira kowola kwa dzuwa la kumwera kwa China, mphamvu ya minerals ya nthaka za karst, komanso kukoma kwa cultivar ya Ying Hong Nambala 9. Madzi owala ofiira ngati rubi, fungo lokhalitsa la maluwa ndi uchi ndi mawu ake a mbatata, komanso kukoma kokwanira koma koyenera — mawu oti “浓强鲜爽” — akupangitsa tiyi ameneyu kukhala wosaiwalika. Tiyi Wofiira wa Yingde ndiwoyenera kwa iwo amene amafuna tiyi wofiira wokhala ndi chikhalidwe: wamphamvu koma osati wankhanza, wotsekemera koma osati wonunkhira, wonunkhira koma osati wodzitukumula. Uwu ndi tiyi amene amalimbana molimba mu gaiwan ya mmisiri wa gongfu cha, mu miphika ya dongo pa kadzutsa wa bizinesi, komanso mu kapu ndi mkaka — wosiyana ndi wabwino nthawi zonse.