Zhangping Shuixian Hongcha Bing

Zhangping Shuixian Hongcha Bing ndi mtundu wamakono wa tiyi wodziwika bwino woponderezedwa kuchokera mumzinda wa Zhangping (漳平, Zhāngpíng), m’chigawo cha Fujian. Mosiyana ndi Zhangping Shuixian wachikale, amene mwamwambo ndi ulong (oolong) ndipo ndi tiyi wokha padziko lapansi woponderezedwa wa gulu la ulong, mtundu uwu ndi tiyi wofiira (紅茶, hóngchá) wokwanira kuthira, woponderezedwa m’timakona timene timatchedwa “mabingu” ndi njira yomweyo yapadera.

1. Kugawikana ndi Chiyambi:

• Mtundu: Tiyi wofiira (红茶, hóngchá) — wokwanira kuthira (mlingo wa okisijeni 85–90%). Woponderezedwa.
• Gulu: Tiyi wamakono wa Fujian wopangidwa ndi akatswiri. Tiyi wofiira woponderezedwa.
• Chiyambi: Mzinda wa Zhangping (漳平市, Zhāngpíng Shì), mumphepete mwa mzinda wa Longyan (龙岩市, Lóngyán Shì), m’chigawo cha Fujian (福建省, Fújiàn Shěng), China. Madera akuluakulu opangira ndi mtawuni ya Shuangyang (双洋镇, Shuāngyáng Zhèn) ndi chigawo cha Nanyang (南洋乡, Nányáng Xiāng), komanso dera la Jiupengxi (九鹏溪, Jiǔpéng Xī).
• Malo akumunsi: pafupifupi 25°17′ N, 117°24′ E.

2. Mbiri ndi Chikhalidwe Chofunikira:

• Mbiri: Mwambo wopondereza tiyi m’timakona ku Zhangping uli ndi zaka zoposa zana limodzi. Malinga ndi zina, luso limeneli linakhazikitsidwa ndi mbuye wa tiyi Deng Guanjin (邓观金, Dèng Guānjīn) wa m’mudzi wa Zhongcun (中村, Zhōngcūn) m’chigawo cha Shuangyang cha m’ma 1914. Malinga ndi zina, woyamba anali Liu Yongfa (刘永发, Liú Yǒngfā) wa m’mudzi wa Dahui (大会村, Dàhuì Cūn), amene anatengera luso la ulong la Wuyishan, ndipo Deng Guanjin anali wophunzira ndi wopitiliza wake. Mwamwambo ku Zhangping ankapanga ulong okha — timakona toponderezedwa tinakhala chizindikiro cha derali ndi chitsanzo chokha padziko lonse cha ulong woponderezedwa. Kupanga tiyi wofiira (hong cha) wa Zhangping Shuixian ndi chochitika chaposachedwapa, chomwe chinayamba chapakati pa zaka za m’ma 2010. Kuwonekera kwa tiyi ameneyu kunali kuyankha kukula kwa kufunikira kwa tiyi wofiira padziko lonse ndi chikhumbo cha opanga am’derali chofutukula mitundu yawo, pogwiritsa ntchito luso lachikhalidwe loponderezera mtundu watsopano wa tiyi.
• Dzina: “Zhangping” (漳平) ndi dzina la mzinda wopanga. “Shuixian” (水仙, Shuǐxiān) — “Nariso Wamadzi,” dzina la cultivar. “Hongcha” (红茶, Hóngchá) — “tiyi wofiira,” kutanthauza mtundu wa kuthira. “Bing” (饼, Bǐng) — “binga,” “mkate,” kufotokoza mawonekedwe oponderezedwa.
• Chikhalidwe chofunikira: Mu 2021, luso lachikhalidwe lopanga tiyi woponderezedwa wa Zhangping Shuixian (wooneka ngati ulong) linalowetsedwa mu Mndandanda Wachisanu wa cholowa cha chikhalidwe chosagwirika cha dziko la China, ndipo mu November 2022 linalowa m’gawo lalikulu la pempho loti “Luso Lachikhalidwe la China Lopangira Tiyi ndi Miyambo Yogwirizana Nalo” (中国传统制茶技艺及其相关习俗, Zhōngguó chuántǒng zhìchá jìyì jí qí xiāngguān xísú), lomvomerezedwa mu Mndandanda Woyimira wa Cholowa cha Chikhalidwe Chosagwirika cha Umunthu cha UNESCO. Mbuye wa tiyi Zhang Tianfu (张天福, Zhāng Tiānfú), amene amatchedwa “kholo la tiyi wa China,” ananena za nariso wamadzi wa Zhangping kuti ndi tiyi wosunga mzimu weniweni wa mwambo wa ulong. Mtundu wofiira umatengera ulemerero wa chikhalidwe cha mwambowu, pothandiza kuti kukoma kosiyana kwambiri kumveke.

3. Kufotokozera Mwazamitengo ndi Zipangizo Zopangira:

• Mbewu / Cultivar: Shuixian (水仙, Shuǐxiān) ndi cultivar yakale ya masamba aakulu ya mtundu Camellia sinensis var. sinensis. Imachokera ku Jianyang (建阳, Jiànyáng) kumpoto kwa Fujian, komwe inadzetsedwa ku Zhangping kumapeto kwa zaka za m’ma 1800 kapena kumayambiriro kwa zaka za m’ma 1900. Mitengo ya tiyi ya Shuixian ikapanda kudula imatha kufika kutalika kwa 3–4 mita. Masamba ake ndi aakulu, kutalika mpaka 15 cm, obiriwira, okhuthala, owoneka ngati chozungulira ndi nsonga yobuntha. Timitengo tating’ono timakhala tokulirapo, ndipo masamba amakhala ndi mawonekedwe amakona anayi. Ku masika, masamba ang’ono amakhala ndi ubweya woserebetsa.
• Kututa: Popanga tiyi wofiira, amagwiritsa ntchito masamba okhwima a nthawi yotentha (kututa kwachitatu), zomwe n’zosiyana ndi mtundu wa ulong umene amakonda masamba a masika. Mfundo ya kututa ndi masamba otsegukira pakati okhala ndi masamba awiri kapena atatu (小至中开面二三叶). Kusankhidwa kwa masamba a nthawi yotentha kumachitika chifukwa masamba amenewa amakhala ndi polyphenol zambiri, zomwe pa kuthira kwanthunthu zimapereka kukoma kwanzeru ndi mtundu wakuda wa madzi. Masamba a masika osalala amagwiritsidwa ntchito kwambiri pa ulong. Nthawi yabwino yotuta ndi kuyambira 10:00 mpaka 15:00, pamene mame auma kale ndipo chinyezi m’masamba chakhazikika.

4. Malo, Nthaka, ndi Mwambo wa Kulima:

• Dera: Zhangping ili pakati pa chigawo cha Fujian, pamphambano ya mapiri a kum’mwera kwa Wuyishan ndi zitunda za m’mphepete mwa nyanja. Dera lalikulu lopangira ndi dera la Jiupengxi (九鹏溪, Jiǔpéng Xī), komanso malo ozungulira matawuni a Shuangyang ndi Nanyang.
• Kutalika kwa malo: Minda ya tiyi ili m’mapiri pa kutalika kwa 400 mpaka 1100 mita.
• Nyengo: Nyengo yamvula yotentha ya m’madera otentha, ndi nyengo yozizira yofatsa ndi nyengo yotentha yachinyezi. Kutentha kwapakati pa chaka kumakhala 16.9–20.7°C, ndipo mvula yapachaka imayambira 1450 mpaka 2100 mm. Mapiri amapanga chifunga pafupipafupi ndikupereka kuwala kobalalika, komwe kumathandiza kupanga zinthu zonunkhira m’masamba a tiyi.
• Nthaka: Makamaka nthaka zofiira za acid (pH 5.0–5.5), zopangidwa kuchokera ku miyala yokokoloka, zokhala ndi zinthu zambiri zamoyo ndi mchere. Kapangidwe kake kosalala kumapereka mpweya wokwanira ku mizu.
• Makhalidwe a kulima: Alimi am’derali amasinthanitsa minda ya tiyi ndi madera a nkhalango, zomwe zimasunga kuyanjana kwa chilengedwe ndi kulemeretsa nthaka. Mu 2009, Unduna wa Zaulimi wa China unapereka tiyi wa “Zhangping Shuixian” udindo wotetezedwa wa chizindikiro cha dera (农产品地理标志, nóngchǎnpǐn dìlǐ biāozhì). Pofika m’chaka cha 2010, malo a minda ya nariso wamadzi m’derali anafika pafupifupi 100,000 mu (pafupifupi mahekitala 6,700), ndipo chiwerengero chonse cha kupanga chinapyola matani 5,000 pa chaka.

5. Ukadaulo Wopanga:

Kupanga tiyi wofiira wa Zhangping Shuixian n’kosiyana kwambiri ndi kwa ulong wachikale: m’malo mwa okisijeni pang’ono ndi gawo lakale la “kupanga masamba” (做青, zuòqīng), amagwiritsa ntchito kuthira kwanthunthu monga mwa luso la tiyi wofiira, kenaka amagwiritsa ntchito njira yachikhalidwe ya Zhangping yoponderezera m’makona.

• Kututa (采摘, cǎizhāi): Kututa pamanja masamba okhwima a nthawi yotentha.
• Kufowoka (萎凋, wěidiāo): Masamba otutidwa amayalidwa mwosanjikiza panyanja za nsungwi pansi pa denga kapena m’zipinda zopumira mpweya. Masamba amataya pafupifupi 30% ya chinyezi mkati mwa maola 3–4, ndikukhala ofewa komanso osalala. Gawo ili limayambitsa ma enzymes, kukonzekera masamba ku kukhotola.
• Kukhotola (揉捻, róuniǎn): Masamba ofowoka amaikidwa m’makina osindikizira, kumene amaponderezedwa kwa pafupifupi mphindi 40. Kuphwanya kwa makoma a maselo kumatulutsa madzi ndi ma enzymes, ndikuyambitsa okisijeni. Nthawi yokhotola pa tiyi wofiira ndi yaitali kwambiri kuposa ya ulong, kuti atsimikizire kuti madzi a maselo akhudzana ndi mpweya mokwanira.
• Kuthira / Okisijeni (发酵, fājiào): Masamba okhotoledwa amayalidwa m’zipinda zozizirira komanso zachinyezi (kutentha +28…+32°C, chinyezi ≥85%). Njirayi imatenga maola angapo, mpaka masamba atakhala ndi mtundu wofiira wa mkuwa. Mlingo wa okisijeni umafikitsidwa pa 85–90%. Mbuye amayang’anira njirayi ndi maso komanso ndi fungo.
• Kukhazikitsa / “Kupha masamba” (杀青, shāqīng): Okisijeni amayimitsidwa mwa kuwiritsa masamba mwafulumira pa kutentha kwakukulu (+120…+130°C) m’mitsuko kapena m’makina oumitsira oponderezera.
• Kupondereza / 造型 (造型, zàoxíng): Masamba akadali ofunda amaponderezedwa mwamphamvu m’mafomu amatabwa amakona anayi (木模, mùmó) a kukula kwa pafupifupi 5×5×1 cm. Mafomu amapangidwa kuchokera ku matabwa olimba opanda fungo. Mbuye amaika pafupifupi magalamu 25–28 a masamba a tiyi m’fomuyo ndikuwapondereza ndi nyundo yamatabwa (木槌, mùchuí). Limeneli ndi gawo lofunika komanso lapadera, losiyanitsa mwambo wa Zhangping ndi ena onse.
• Kukutira / Kukhazikitsa mawonekedwe (定型, dìngxíng): Binga lililonse lopangidwa limakulungidwa mu pepala lapadera lofewa (kale ankagwiritsa ntchito maobianzhi (毛边纸, máobiānzhǐ) — pepala la nsungwi losayeretsedwa). Pepala limathandiza kuletsa kumamatira ndi kusunga mawonekedwe poyanika.
• Kuumitsa kwomaliza / Kuphika (烘焙, hōngbèi): Mabinga okulungidwa amayalidwa pamiyala ndi kuumitsidwa pamwamba pa makala akuluakulu. Njirayi imachitika m’magawo angapo: kuumitsa koyamba pa 90–100°C kwa maola 6–8, kuziziritsa kwapakati (maola 2–3), kenako kuumitsanso pa kutentha kochepetsedwa (60–70°C). Nthawi yonse yophika ingafike maola 35–40. Tiyi womaliza amakhala ndi chinyezi chosapitirira 5–6%.

6. Makhalidwe a Kununkhira, Kulawa, ndi Maonekedwe:

• Maonekedwe a masamba ouma: Mabinga ang’onoang’ono a makona anayi a mtundu wakuda-bulauni, okulungidwa mu pepala loyera lofewa. Pothyola mkati, masamba athunthu, oponderezedwa mwamphamvu, owoneka ndi mitsempha yagolidi amaonekera.
• Fungo la masamba ouma: Lafungo lamphamvu, lokoma, ndi maonedwe a maluwa (orchid, nariso), timadzi ta uchi, zipatso zouma (matembuzi, mapeyala), ndi mafungo ang’onoang’ono onunkhira (kadimoni). Panthaŵi zina mafungo a koko ndi chimera amakhalapo.
• Fungo la madzi: Lanzeru, lotentha, lokoma la uchi ndi maluwa, ndi kukometsa kowonekera bwino kuposa masamba ouma. Mafungo onunkhira ndi a zipatso amakula ndi kuthira kulikonse.
• Kukoma: Kokhuthala, kosalala, kwamafuta, chokokota. Kukoma kofewa kwachibadwa kumawonekera, konga madzi a shuga wakuda kapena uchi wauda, kusakanizidwa ndi katsitsina kakang’ono ka zipatso (katsitsina kofiira). Kadzikoŵekoŵe kotheratu kwa kuwawa ndi kapwemba — zotsatira za kugwiritsa ntchito masamba okhwima a nthawi yotentha komanso kuphika kwa nthawi yaitali.
• Mtundu wa madzi: Wowala, woyera, kuchokera ku mtundu wa amber mpaka wakuda wa bulauni wokongola-bulungu, malinga ndi nthawi yoyika. Kunyezimira kwake n’kwakukulu.
• Pansi pa tiyi (masamba owiritsidwa): Masamba otseguka ndi athunthu, aakulu, osalala, amtundu wa mkuwa-bulauni ndi kusakaniza kofanana.

7. Zomwe Zili M’makemikolo:

Popeza ndi tiyi wofiira wokwanira kuthira, Zhangping Shuixian Hongcha Bing amadziwika ndi mbiri yapadera ya polyphenol, pomwe akatekini oyamba asinthidwa kwambiri kukhala theaflavin ndi thearubigin.

• Polyphenol: Theaflavin (amakhudza kuwala ndi kuwala kwa golidi kwa madzi) ndi thearubigin (amapanga mtundu wakuda wofiira, kukhuthala kwa thupi, ndi kukoma kofewa) amawonekera kwambiri. Mulingo wotsalira wa epigallocatechin-3-gallate (EGCG) ndi wochepa kuyerekeza ndi mtundu wa ulong.
• Amino acid: L-theanine (theanine) amapezeka pang’ono, amathandiza kukoma kofewa ndi kupumula. Kwa masamba a nthawi yotentha, amino acid amakhala ochepa poyerekeza ndi a masika.
• Alkaloid: Kafeini ali ndi mulingo wapakati, monga wamba pa tiyi wofiira (pafupifupi 2.5–3.5% ya zinthu zouma). Theobromine ndi theophylline amapezekanso.
• Mafuta onunkhira: Amakhala ndi geraniol, linalool, nerolidol ndi cis-jasmone, zinthu zomwe zimapanga fungo lodziwika la maluwa ndi uchi. Cultivar Shuixian mwachibadwa imakhala ndi zinthu zambiri zonunkhira.
• Mavitamini: Mochepa, mavitamini a gulu B, P (rutin) ndi K amapezeka.
• Mchere: Potaziyamu, manganese, zinki, magnesium, fluoride. Kuchuluka kwa mchere kumalemeretsedwa ndi nthaka zofiira za acid za m’derali.

8. Ubwino wa Umoyo:

• Chitetezo cha antioxidant: Theaflavin ndi thearubigin ali ndi mphamvu yochepetsera ma free radicals, yomwe ingafanane ndi ya akatekini a tiyi wobiriwira.
• Kuthandizira dongosolo la mtima ndi mitsempha: Kumwa tiyi wofiira kawirikawiri kungathandize kuyeretsa kuthamanga kwa magazi ndi kusintha kusinthasintha kwa mitsempha.
• Kusintha chakudya: Tiyi wokwanira kuthira amachita zinthu mofewa komanso modekha pa dongosolo la chakudya, osakwiyitsa mphuno — makhalidwe omwe akatswiri a tiyi ku Zhangping amawayamikira kwambiri (久饮多饮而不伤胃 — “akhoza kumwa kwa nthawi yaitali ndi mochuluka popanda kuvulaza m’mimba”).
• Mphamvu yofewa: Kafeini pamodzi ndi L-theanine amapereka mphamvu yosasinthika popanda kukwera kwakukulu kapena kutsika kwakukulu.
• Kutentha thupi: Tiyi wofiira ndi chakumwa “chotentha” m’gulu lachikhalidwe cha China, zomwe zimamupangitsa kukhala wabwino kwambiri pa nyengo yozizira.
• Kuthandizira chitetezo: Polyphenol a tiyi wofiira ali ndi mphamvu yolimbana ndi mabakiteriya ndi ma virus.

9. Kuwira:

• Kutentha kwa madzi: 90–95°C. Madzi otentha (100°C) sakulimbikitsidwa kuti asayambitse kuwawa.
• Kuchuluka kwa tiyi: Binga limodzi lathunthu (6–8 g) pa 150–200 ml ya madzi pa njira yothira; binga limodzi pa 200–250 ml pa njira ya ku Ulaya.
• Ziwiya: Gaiwan (盖碗, gàiwǎn) wa dongo kapena ketulo ya nthaka yaing’ono (100–150 ml). Kuloledwa ndi kuwira mu ketulo ya galasi kapena ya dongo pa njira ya ku Ulaya.
• Njirayi:
  1. Tenthetsani ziwiya pozisambitsa ndi madzi otentha.
  2. Ikani binga lathunthu mu gaiwan kapena ketulo.
  3. Kutsuka: thirani madzi a 90–95°C ndikutaya msanga — izi zimachotsa fumbi ndi “kudzutsa” masamba, kuyambitsa kutseguka kwake.
  4. Kuthira koyamba: thirani madzi a 90–95°C, siyani kwa masekondi 10–15.
  5. Sanjani madziwo mu makapu pogwiritsa ntchito sefa.
  6. Kuthira kulikonse kotsatira, wonjezerani masekondi 5–10.
  7. Tiyi amatha kuthira 7–8, kusonyeza mbali zosiyanasiyana za kukoma — kuyambira pa maluwa ndi uchi kumayambiriro mpaka matabwa ndi balisamu kumapeto.
• Njira ya ku Ulaya: Binga limodzi pa 200–250 ml ya madzi, kutentha 90–95°C, nthawi yoyika mphindi 3–5. Kuwiranso — 2–3 nthawi ndikuchulukitsa nthawi.
• Zindikirani: Binga loponderezedwa limatseguka pang’onopang’ono — musalithyole lisanawiridwe, pokhapokha ngati mukufuna kugawa magawo.

10. Kusunga:

• Chidebe: Chidebe chosindikizidwa, chosaonekera mkati — mbiya ya dongo, bokosi la malata, kapena thumba la zojambulazo ndi phukusi la vacuum. Pepala lakutira payekha la binga lililonse limapereka chitetezo chowonjezera.
• Kutentha ndi chinyezi: Kutentha kwa chipinda (+15…+25°C), chinyezi cha mpweya chosapitirira 60%. Firiji safunikira — tiyi wokwanira kuthira amakhala wokhazikika momveka bwino.
• Kuwala ndi fungo: Pewani kuwala kwa dzuwa ndipo sungani kutali ndi zinthu zonunkhira kwambiri (zonunkhira, khofi, mankhwala a nyumba).
• Nthawi yosungira: Ngati atasungidwa bwino, tiyi amasunga mphamvu zake kwa zaka 5. Popita nthawi, mafungo a maluwa amatha kuchepa, ndipo malo ake amatengedwa ndi mafungo akuya a matabwa ndi balisamu — okonda ena amawona kusintha kwa kukoma uku ngati ubwino.

11. Mtengo ndi Zozemba:

• Gulu la mtengo: Zhangping Shuixian Hongcha Bing ali m’gulu la tiyi wamtengo wapakati ndi wokwera. Mtengo umapangidwa ndi zinthu zingapo: masamba abwino a cultivar Shuixian, kuvuta kwa kupondereza pamanja, nthawi yaitali yophika pa makala (mpaka maola 40), ndi kutsogola kwa mankhwalawa. Kupanga kochokera ku mafakitale okhala ndi chizindikiro chotetezedwa cha dera (PGI) n’kokwera mtengo.
• Momwe mungapewere zozemba:
  • Gulani tiyi kuchokera kwa ogulitsa odalirika, omwe amadziwika ndi tiyi wa Fujian, ndipo ganizirani chizindikiro cha dera “Zhangping Shuixian”.
  • Onani kukhulupirika kwa binga: m’mphepete mosalala, kuponderezedwa kolimba popanda ming’alu ndi kusweka — izi ndi zizindikiro za ntchito ya pamanja pogwiritsa ntchito mafomu amatabwa.
  • Mkati mwa binga m’pofunika kuona masamba athunthu okhotoledwa, osati tiyi wosweka kapena fumbi.
  • Fungo liyenera kukhala loyera, lachibadwa, popanda mafungo achilendo kapena akunja. Kununkhira kochita kupanga ndi njira yodziwika yachinyengo.
  • Mtengo wokayikitsa wotsika ngati kwalengezedwa kuti ndi wabwino ndi chenjezo: angakhale masamba otsika mtengo a mitundu ina, oponderezedwa ndi njira yosavuta.

12. Zinthu Zosangalatsa:

• Zhangping Shuixian ndi ulong wokhawo padziko lapansi woponderezedwa: pakati pa masauzande a mitundu ya tiyi wa gulu la ulong, palibe wina amene amapangidwa mu binga. Mtundu wofiira watengera luso lapaderali, nalikulitsa kuposa gulu la ulong.
• Kukula kwa mabinga a tiyi kunasintha pakapita zaka zana: mabinga oyambirira anali 8×8 cm ndipo amalemera pafupifupi magalamu 20 (25 mabinga pa 500 g), ndipo muyezo wamasiku ano ndi 5×5 cm, pafupifupi magalamu 9 aliyense (54 mabinga pa 500 g), zomwe zimapangitsa kuti binga limodzi likhale gawo labwino pa kuwira kumodzi.
• Wopanga luso loponderezera, Liu Yongfa, ankaika chidindo chake “Yongfa” (永发) pa mabinga ake ndikulemba kuti: “Ningyang Dahui Xiang Qixingyan, kudzitutira nokha nariso weniweni wa m’miyala” — chimodzi mwa zoyesa zoyamba za kuika chizindikiro pa tiyi ku China.
• Mawonekedwe oponderezedwa anapangidwa pazifukwa zofunikira: tiyi wosasakanizidwa wa Shuixian ndi masamba ake aakulu ndi timitengo tokulirapo ankafuna malo ambiri komanso kuyamwa chinyezi mofulumira pothamangitsa. Binga linathetsa mavuto onsewo.
• Tiyi wofiira wa Shuixian woponderezedwa amapirira kuzizira ndipo amatha kumwedwa ndi ayezi, kusunga kukoma kwake kwanzeru — makhalidwe achilendo kwa tiyi woponderezedwa.

13. Kufananiza ndi Tiyi Wina Wofiira:

• Zhangping Shuixian Ulong (漳平水仙乌龙, Zhāngpíng Shuǐxiān Wūlóng): Ulong wachikhalidwe wa m’derali, wokhala ndi kuthira pakati kuchokera ku masamba omwewo. Amasiyana ndi mlingo wa kuthira (20–40% m’malo mwa 85–90%), luso lakupanga (limaphatikizapo gawo la “kupanga masamba” — 做青) ndi mbiri ya kukoma: mafungo a maluwa ndi obiriwira amawonekera kwambiri m’malo mwa kukoma kwa uchi ndi zipatso za mtundu wofiira. Madzi ake ndi a amber-golidi m’malo mwa bulauni wofiira.
• Zhengshan Xiaozhong (正山小种, Zhèngshān Xiǎozhǒng): Tiyi wofiira wodziwika bwino kuchokera ku chisungiramo cha Tongmu (桐木, Tóngmù) ku Wuyishan. Amagwiritsa ntchito cultivar zamasamba ang’ono, ndipo ali ndi mafungo autsi (mu mtundu wachikale) ndi khalidwe la payini. Zhangping Hongcha Bing ndi wofewa, wotsekemera, ndipo alibe utsi.
• Jin Jun Mei (金骏眉, Jīn Jùnméi): Tiyi wofiira wapamwamba wa Fujian, wopangidwa kuchokera ku masamba ang’ono okha. Ali ndi kukoma kofewa, kosalala, ndi mafungo a mbatata yotsekemera ndi zipatso zouma. Zhangping Hongcha Bing ndi wokhuthala ndi wamafuta chifukwa cha masamba okhwima ndi kuponderezedwa.
• Dian Hong (滇红, Diānhóng): Tiyi wofiira wa Yunnan kuchokera ku masamba aakulu a var. assamica. Ali ndi mafungo owonekera a uchi ndi tsabola, thupi lamphamvu. Zhangping Hongcha Bing ndi wofewa, ndi khalidwe lamaluwa, lobadwa kuchokera ku cultivar Shuixian.

Pomaliza

Zhangping Shuixian Hongcha Bing ndi chitsanzo chowala cha chitukuko cha zaka mazana ambiri. Pophatikiza cultivar yodziwika bwino ya Fujian ya Shuixian, luso lapadera la Zhangping loponderezera pamanja m’makona, ndi njira ya kuthira kwanthunthu kwa tiyi wofiira, akatswiri a m’derali apanga chakumwa chapadera, chomwe palibe china chofanana nacho m’dziko la tiyi. Kukoma kokhuthala, kwamafuta ndi kukoma kwa uchi ndi maluwa, kusowa kotheratu kwa kuwawa, kuthekera kothira kangapo ndi mawonekedwe ake okongola a magawo — binga limodzi pa gawo limodzi la tiyi — kumapangitsa kuti tiyi ameneyu akhale wosangalatsa kwa odziwa bwino omwe akufuna kukulitsa chidziwitso chawo cha tiyi komanso kwa oyamba kumene, omwe angakhale wotsogolera wofewa ndi wolandirira m’dziko la tiyi wabwino wofiira wa China.