Tiyi Wofiira wa Zhaoping

Tiyi Wofiira wa Zhaoping ndi tiyi wofiira wa gongfu (工夫红茶, gōngfū hóngchá) wochokera m’boma la Zhaoping, m’chigawo chodziyimira cha Guangxi Zhuang (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū). Wapangidwa kuchokera ku cultivar ya tiyi wobiriwira ya Fuyun Liuhao (福云六号, Fúyún Liùhào) pogwiritsa ntchito luso lopangira tiyi wofiira. Mchitidwewu udakhala wodziwika bwino m’derali, chifukwa unathyolaulamuliro wazaka zambiri wa tiyi wobiriwira yekha ku Zhaoping ndipo unalandira chitetezo cha m’deralo monga gawo la dzina la “Tiyi Waku Zhaoping” (昭平茶) m’chaka cha 2013.

1. Classification ndi Chiyambi:

• Mtundu: Tiyi wofiira waku China (红茶, hóngchá), wokhala ndi oxidation yathunthu.
• Gulu: Gongfu hong cha (工夫红茶, gōngfū hóngchá) — tiyi wofiira waluso wokhala ndi kachitidwe kopanga kambiri. Tiyi wa dera la chigawo cha Guangxi.
• Chiyambi: China, Chigawo Chodziyimira cha Guangxi Zhuang (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), mzinda wa Hezhou (贺州市, Hèzhōu Shì), boma la Zhaoping (昭平县, Zhāopíng Xiàn). Malo akuluakulu opangira: matauni a Zhaoping, Zouma (走马镇), Nanling (南岭镇), ndi minda ya tiyi ya phiri la Xiangqishan (象棋山). Kampani yaikulu yomwe inayambitsa chizindikirochi ndi “Xiangqishan Chaye” (象棋山茶叶有限公司).
• Ma coordinate a geographical: pafupifupi 24°10′ N, 110°48′ E.

2. Mbiri ndi Kufunika Kwake Pachikhalidwe:

• Mbiri: Zhaoping ndi amodzi mwa maboma akale kwambiri opanga tiyi kumwera kwa China: zolemba zakale zonena za tiyi wakumaloko zikupezeka mu zolemba za m’boma za m’zaka za Ming ndi Qing; kumayambiriro kwa zaka za zana la 20, tiyi wa m’boma unalembedwa mu “Zhaoping Xianzhi” (《昭平县志》). Mpaka 2009, derali linkadziwika kokha ndi tiyi wobiriwira; mu 1988, mtundu wa “Lü Cha Erhao” (绿茶2号) unalandira mphotho ya golide ya “Luyu Bei” (陆羽杯, Lùyǔ Bēi) ndipo unalembedwa mu “Zhongguo Cha Jing” (《中国茶经》). Tiyi wofiira wa “Zhaoping Hong” anapangidwa koyamba bwino ndi kampani ya Xiangqishan mu July 2009, kuchokera ku tsamba la cultivar ya Fuyun Liuhao. Mu 2010, mankhwala atsopanowa analandira mphotho ya golide pa Shanghai International Tea Exhibition, ndipo katswiri wa maphunziro a Chen Zongmao (陈宗懋, Chén Zōngmào) anamupatsa ulemu waukulu. Mu 2013, “Tiyi Waku Zhaoping” (kuphatikiza tiyi wofiira ndi wobiriwira) analandira udindo wa malonda otetezedwa ndi chizindikiro cha dera (地理标志产品保护) kuchokera ku General Administration of Quality Supervision, Inspection and Quarantine ya China. Pofika 2017, malo a minda ya tiyi m’boma anali atafika pa 21.5 zikwi mu (pafupifupi 14,300 mahekitala), ndipo kupanga tiyi wouma pachaka kunali matani 11,600.
• Dzina: “Zhaoping” (昭平) ndi dzina la malo, kutanthauza “kuwala ndi kosalala”; dzina la boma limachokera ku nthawi ya Song (zaka za zana la 12): mu 1124 (chaka cha 6 cha Xuanke), mfumu Huizong (徽宗, Huīzōng) anasintha dzina la boma la Longping (龙平) kukhala Zhaoping, ndikusintha chilembo cha “zhao” (招, “kuitana, kulemba anthu”) kukhala “zhao” (昭, “kuwala, kowala”), chifukwa ankawona kuti choyambacho chinali chosamveka. “Hong cha” (红茶) ndi tiyi wofiira. “Gongfu” (工夫) m’nkhani ya ulimi wa tiyi kumatanthauza “ntchito yaluso, yolemetsa”, zomwe zikusonyeza njira yovuta ya magawo ambiri yopangira, yomwe imafuna luso lapadera pa gawo lililonse — kuyambira kuwongolera kuthira mpaka kukonza komaliza.
• Kufunika kwake pachikhalidwe: Kupangidwa kwa Tiyi Wofiira wa Zhaoping mu 2009 kunali chochitika chosintha kwambiri m’makampani a tiyi m’boma, kuthyola ulamuliro wazaka zambiri wa tiyi wobiriwira. Zhaoping ali ndi maudindo a “Zhongguo Mingcha Zhi Xiang” (中国名茶之乡, “Dziko La Tiyi Wotchuka Ku China”), “Zhongguo Youji Cha Zhi Xiang” (中国有机茶之乡, “Dziko La Tiyi Wa Organic Ku China”), komanso ali mmodzi mwa “Maboma Oyamba Opanga Tiyi Padziko Lonse”. Bomali limadziwikanso kuti “Zhongguo Changshou Zhi Xiang” (中国长寿之乡, “Dziko La Anthu Okhala Ndi Moyo Wautali”), zomwe mwamalonda zimagwirizanitsidwa ndi kuyera kwa chilengedwe cha minda ya tiyi yakumaloko.

3. Kufotokoza kwa Botanical ndi Zida Zopangira:

• Mtundu / Cultivar: Cultivar yayikulu ya Tiyi Wofiira wa Zhaoping ndi Fuyun Liuhao (福云六号, Fúyún Liùhào), yemwenso amadziwika kuti “Fuyun No. 6”, wokhala mu Camellia sinensis var. sinensis. Uwu ndi cultivar wa masamba ang’onoang’ono ndi apakatikati, yemwe poyamba anapangidwa ku chigawo cha Fujian ndipo amakula bwino mu nyengo ya subtropical ya Guangxi. Mitundu ina ya m’dera (群体种, qúntǐzhǒng) ndi cultivars zina zam’deralo za masamba ang’onoang’ono ndi apakatikati zimagwiritsidwanso ntchito — Wuniu Zao (乌牛早, Wūniú Zǎo), Huangjin Cha (黄金茶, Huángjīn Chá), Yuanxiao Lü (元宵绿, Yuánxiāo Lǜ).
• Kututa: Zhaoping ndi yotchuka chifukwa chomwe nyengo yotuta imayamba molawirira — kututa kumayamba kumapeto kwa February, zomwe zimapangitsa kuti tiyi wakumaloko atchedwe “tiyi woyamba wa m’chisanu cha kumtunda kwa China” (中国大陆早春第一茶). Kututa kwa m’chisanu (March — April) kumapereka zipangizo za mkulu kwambiri; kututa kwa m’chilimwe kumachitikanso, koma kumakhala kochepa pa kakomedwe.
• Mulingo wa kututa: Nthambi imodzi + tsamba limodzi kapena nthambi imodzi + masamba awiri (一芽一叶, 一芽二叶). Kwa magiredi apamwamba, kuchulukitsa kwa nsonga kumakhala kofunika.
• Zofunikira pa zipangizo: tsamba lathunthu, latsopano lopanda zowonongeka kapena zitsulo zolimba; kuchedwetsa pang’ono pakati pa kututa ndi kuyamba kufuwula kuti mawonekedwe a enzyme asungidwe.

4. Terroir ndi Makhalidwe a Kulima:

• M’mapiri ndi chilengedwe: Boma la Zhaoping lili m’dera lamapiri: mapiri amatenga gawo lalikulu kuposa 87% ya dera, ndipo nkhalango zimapitirira 87.6%. Derali lili mkati mwa Nanling (南岭, “M’mwera mwa Mapiri”), mitsinje yakuya, chinyezi chochuluka ndi nkhungu zambiri zimapezeka.
• Kutalika kwa kulima: minda ikuluikulu ya tiyi ili pakati pa 400–1,000 m pamwamba pa nyanja; minda ya organic ya phiri la Xiangqishan ili pafupifupi 700 m.
• Nyengo: nyengo ya subtropical monsoon, yofunda ndi yachinyezi. Kutentha kwapakati pachaka 19.8–19.9 °C; nthawi yopanda chisanu yopitirira masiku 310; mvula yapachaka pafupifupi 2,046 mm — imodzi mwa madera omwe mvula imagwa kwambiri ku Guangxi. Kuwala kwa dzuwa kwapachaka pafupifupi 1,440 h, mitambo yambiri ndi chinyezi waukulu zimachitika.
• Dothi: dothi lachikasu ndi lofiira lachikasu (黄壤, huáng rǎng) limapezeka kwambiri, la acidic, pH 4.5–6.5, ndi mpweya wokwanira wa organic chifukwa cha zotsalira za nkhalango zochuluka.
• Madzi: deralo limadutsa mtsinje wa Guijiang (桂江, Guìjiāng), kutalika kwa mitsinje yamkati ndi 1,624 km. Madzi ndi oyera, opanda kuipitsidwa ndi mafakitale — boma limakhala m’gulu la “Matauni 100 Abwino Kwambiri Opumira Kwambiri” (深呼吸小城) chifukwa cha kuchepa kwa mafakitale.
• Chiphaso cha chilengedwe: malo a minda ya tiyi omwe ali ndi chiphaso cha “chakudya chobiriwira” (绿色食品) ndi 7.9 zikwi mu; makampani 16 adalandira chiphaso kapena akusintha kupita ku ulimi wa organic. Kusowa kwa mafakitale akuluakulu ndi nkhalango zambiri kumatsimikizira kuyera kwa mpweya komanso kusakhalapo kwa mvula ya asidi.

5. Tekinoloje Yopangira:

Tiyi Wofiira wa Zhaoping amapangidwa motsatira ndondomeko yachikale ya gongfu hong cha, yomwe imagawidwa m’magulu oyambirira (初制, chūzhì) ndi kukonza (精制, jīngzhì). Makhalidwe apadera a tekinoloje ndi kupambana kwa mavuto a kusalingana kwa fermentation, kusauka kwa mtundu wa madzi, kusowa kwa fungo ndi kuwawa koonekeratu, zomwe zimachitika nthawi zambiri popanga tiyi wofiira kuchokera ku cultivars za tiyi wobiriwira.

• Kututa (采摘, cǎizhāi): kututa ndi manja mwa muyeso wa “nthambi 1 + masamba 1–2” m’maola a m’mawa.
• Kufuwula (萎凋, wěidiāo): tsamba limayalidwa mopyapyala m’chipinda chopumira mpweya; chinyezi chimatsika kufika pafupifupi 60%, tsamba limakhala lofewa ndi losalala. Kutalika kwake ndi 4–6 maola kutengera chinyezi cha mpweya.
• Kukulunga (揉捻, róuniǎn): kukulunga ndi makina kumaphwanya makoma a maselo, kutulutsa madzi a m’maselo panja ndi kutsimikizira kuti oxidation ichitike bwino. Tsamba limakhala ndi mawonekedwe olimba ozungulira ngati makina.
• Oxidation / fermentation (发酵, fājiào): imachitika pa kutentha ndi chinyezi cholamulidwa. Oxidation ya enzymatic ya catechins imapangitsa theaflavins ndi thearubigins, zomwe zimapanga mtundu wofiira ndi kakomedwe kokoma. Kwa Fuyun Liuhao, pamafunika kuwongolera mosamala kwambiri kupewa kusalingana kwa fermentation.
• Kuumitsa koyamba (初烘, chūhōng): ndi mpweya wotentha pa 100–110 °C kuti oxidation iime.
• Kukonza (精制, jīngzhì): kumaphatikizapo kusefa (筛分, shāifēn), kuwombera (风选, fēngxuǎn), kusankha ndi manja (挑拣, tiāojiǎn), kutenthetsa komaliza (复火, fùhuǒ) ndi kuphatikiza (拼装, pīnzhuāng). Ndiko kuchuluka kwa magawo a siteji iyi komwe kunapereka dzina la “gongfu” — “ntchito yaluso”.

6. Makhalidwe a Organoleptic:

• Maonekedwe a tsamba louma: zazing’ono, zolimba zokulungika ngati zilonda (卷曲成螺, juǎnqū chéng luó), timiyendo tofanana ndi tolimba. Mtundu ndi wakuda, wonyezimira ngati mafuta (乌润, wūrùn) ndi nsonga za golide zoonekeratu (金毫显露, jīnháo xiǎnlù).
• Fungo la tsamba louma: loyera, lapamwamba ndi lokhalitsa; fungo la maluwa ndi zipatso limakhala lotsogola, mothandizidwa ndi fungo la uchi ndi karamelo yotentha. Giredi yapamwamba imadziwika ndi fungo la maluwa ndi zipatso (花果香, huāguǒ xiāng).
• Fungo la madzi: lolemera ndi lamagulu angapo, lokoma ngati uchi ndi maluwa pamwamba; pamene likuzizira, fungo la zipatso zouma ndi karamelo wopepuka limatuluka.
• Kakomedwe: kothithikana, kozungulira ndi kophatikizana (醇厚甘爽, chúnhòu gānshuǎng), ndi kutsekemera koonekeratu pa kuthira koyamba, kufewa ngati velvet pakati ndi kubwerera kwa kutsekemera kwaitali (回甘, huígān). Kuwawa n’kochepa, pambuyo pake kumakhala koyera ndi kokhalitsa.
• Mtundu wa madzi: wofiira kwambiri, wowala ndi woonekera (红艳明亮, hóngyàn míngliàng), ndi mphete ya golide m’mphepete mwa kapu (金圈, jīnquān) — chizindikiro cha kuchuluka kwa theaflavins.
• Pansi pa tiyi (tsamba lothira): lofiira ngati mkuwa, lopakidwa utoto wofanana (红匀明亮, hóngyún míngliàng), masamba aoneka onenepa, ofewa, ndi nsonga zambiri zathunthu.

7. Zakudya Zomwe Zili:

• Polyphenols: pa fermentation, kupitirira 90% ya catechins oyambirira amasandulika ma theaflavins (ma pigment a golide a tiyi, omwe amachititsa kuwala kwa madzi ndi mphete ya golide), ma thearubigins (omwe amapanga kuya kwa mtundu wofiira ndi “velvet” ya kakomedwe) ndi ma theabrownins.
• Amino acids: L-theanine imapezeka moonekeratu, zomwe zimapangitsa kufewa ndi kutsekemera kwa kakomedwe, komanso mphamvu ya “kutonthoza ndi kupatsa mphamvu” mogwirizana ndi caffeine.
• Alkaloids: caffeine (pafupifupi 2–4% ya kulemera kouma) imapereka mphamvu; theobromine ndi theophylline zilipo mochepa.
• Mavitamini: vitamini C yochuluka (tiyi wofiira amaisunga bwino kuposa momwe anthu ambiri amaganizira, chifukwa cha chitetezo cha polyphenols).
• Minerals: calcium, copper, sodium, phosphorus, zinc ndi ma trace elements ena.
• Mafuta ofunikira ndi zinthu zosakhazikika: linalool, geraniol, benzaldehyde ndi ma terpenoids ndi aldehydes ena amapanga fungo lenileni la maluwa ndi zipatso. Mphamvu ya chakudya: yochepera 1244 kJ pa 100 g ya tiyi wouma.

8. Ubwino Wake:

• Kupatsa mphamvu: caffeine pamodzi ndi theanine zimapereka kukhazikika kofewa ndi kokhalitsa popanda kufulumira kapena “kukwera” kwadzidzidzi kwa chisangalalo.
• Chitetezo cha antioxidant: theaflavins ndi thearubigins ali ndi mphamvu yoonekeratu yothetsa ma free radicals, kuthandizira thanzi la ma cell.
• Kuthandiza chigayo: zotuluka mu oxidation ya polyphenols zimathandizira mofewa kutulutsa ma enzyme a chigayo ndi kuthandiza kugaya bwino chakudya, makamaka pambuyo pa chakudya chambiri.
• Dongosolo la mtima: kumwa tiyi wofiira mopitiriza pang’ono kumagwirizanitsidwa ndi kusungitsa kukhazikika kwa mitsempha ndi kuyeretsa mulingo wa kolesterol.
• Kuthandiza kukodza: caffeine pamodzi ndi zinthu zonunkhira zimathandizira mofewa kutulutsa mkodzo.
• Kutenthetsa: tiyi wofiira mwachikhalidwe amaikidwa m’gulu la zakumwa “zotentha” mu zakudya za Chitchaina; ndi wabwino m’mimba ndipo amalimbikitsidwa mu nyengo yozizira.
• Kupumula maganizo: fungo lotentha lokoma ndi kakomedwe kofewa zimapereka mphamvu yodziwika yotonthoza “mothandiza kumva”, yomwe imathandiza kuthetsa nkhawa.

9. Kuphika:

• Kutentha kwa madzi: 90–95 °C pa mitundu yanthawi zonse; 85–90 °C pa ma giredi osalala okhala ndi nsonga zambiri.
• Kuchuluka kwa tiyi: 4–6 g pa 100–120 ml (njira ya gongfu); 2–3 g pa 200–250 ml (njira ya ku Europe).
• Zomera: gaiwan (盖碗, gàiwǎn) ya porcelain ya kukula kwa 100–120 ml ndiye chisankho chabwino, chomwe chimalola kutulutsa fungo lathunthu; kapu ya porcelain kapena galasi kuti muwonetsetse mtundu wa madzi. Kwa magawo olimba, kapu ya dothi ingagwiritsidwe ntchito.
• Ndondomeko:
  1. Tenthetsani chomera ndi madzi otentha, tsanulani madzi.
  2. Ikani tiyi, kutsekera kwa masekondi ochepa, kukoka fungo la tsamba louma lotenthetsedwa.
  3. Kutsuka (ngati mukufuna): thirani tsamba kwa 1–2 masekondi ndikusefu — izi “zimadzutsa” tiyi.
  4. Kuthira koyamba: 5–8 masekondi.
  5. Kuthira kotsatira: onjezerani nthawi ndi 3–5 masekondi pa kuthira kulikonse.
  6. Chiwerengero cha kuthira: 6–8 pa magawo abwino, mpaka 10 pa ma giredi olimba okhala ndi nsonga zambiri.

10. Kusunga:

Sungira m’chidebe chosatuluka mpweya, chosapitiriza kuwala (bokosi lachitsulo, thumba la vacuum la zojambulazo) kutali ndi chinyezi, fungo lina, ndi kuwala kwadzuwa. Kutentha koyenera ndi 10–25 °C. Nthawi yabwino yoti tiyi azikhala ndi mkhalidwe wabwino: miyezi 12–24 kuchokera pa tsiku lopangidwa. Magawo ena olimba okhala ndi nsonga zambiri amasintha bwino mukawasunga mosamala kwa zaka 2–3 — fungo la uchi ndi zipatso limakula, ndipo kuwawa kumachepetsedwa.

11. Mtengo ndi Zonyenga:

Gawo la mtengo: lapakati. Tiyi Wofiira wa Zhaoping ndi wotchipa kwambiri kusiyana ndi tiyi wofiira wotchuka monga Jin Jun Mei kapena Qimen; magawo oyambirira amawononga zokwana makumi angapo a yuan pa 100 g, magiredi apamwamba a organic — kuyambira 200–400 yuan. Zinthu zomwe zimakhudza mtengo: nyengo yotuta (ya m’chisanu imakhala yokwera mtengo), kuchuluka kwa nsonga, chiphaso cha organic ndi kukhalapo kwa mphotho.

• Momwe mungapewere zonyenga:
  1. Onani chiyambi: Tiyi Wofiira wa Zhaoping weniweni amapangidwa kokha m’boma la Zhaoping; funani chizindikiro cha malo (地理标志) pa phukusi.
  2. Yesani fungo: fungo loyera la maluwa ndi uchi popanda mawu okakamiza a mankhwala, kunyentchera kapena fungo la m’chikuta.
  3. Yang’anani madzi: ayenera kukhala owonekera, ofiira kwambiri ndi mphete ya golide; kusawonekera bwino kumasonyeza kusalingana kwa fermentation kapena kusunga molakwika.
  4. Lawani kakomedwe: kutsekemera kwachilengedwe ndi pambuyo pake koyera; kakomedwe ka acid kapena fungo la m’chikuta n’chifukwa chokayika.
  5. Chenjerani ndi mtengo wotsika kwambiri: ngati Tiyi Wofiira wa Zhaoping wa “mphotho” akuperekedwa pamtengo wotsika kwambiri kusiyana ndi msika — pali mwayi waukulu wosintha ndi zipangizo zochokera m’madera ena. Tiyenera kuganizira kuti makampani ena a tiyi aku Fujian amagula zipangizo ku Zhaoping kuti apange Jin Jun Mei ndi Zheng Shan Xiao Zhong, zomwe zimapangitsa chisokonezo.

12. Zochititsa Chidwi:

• Tiyi Wofiira wa Zhaoping udakhala tiyi wofiira woyamba m’boma — mpaka 2009, derali linkapanga tiyi wobiriwira wokha. Kupambana kwake kwa tekinoloje kunali kusintha kwa fermentation ya tiyi wofiira kuti igwirizane ndi cultivar ya tiyi wobiriwira ya Fuyun Liuhao, zomwe zinafunika zaka zingapo za kuyesa.
• Boma la Zhaoping lili ndi udindo wa “Dziko La Anthu Okhala Ndi Moyo Wautali Ku China” (中国长寿之乡): chiwerengero cha anthu okhala ndi zaka 100 chimadutsa kawiri muyezo wa UN wa “madera a moyo wautali”. Chikhalidwe cha tiyi chakumaloko chimagwirizana kwambiri ndi chithunzichi cha kuyera kwa chilengedwe.
• Malo a minda ya tiyi ya organic yovomerezeka ku Zhaoping amapitirira 3.5 zikwi mu (pafupifupi 2,330 ha), ndipo malo a minda yoyendetsedwa ndi miyezo ya organic amafika 3.6 zikwi mu; boma ndi amodzi mwa malo akuluakulu opangira tiyi wa organic ku Guangxi.
• Zhaoping amatchedwa “dziko la tiyi woyamba wa m’chisanu cha kumtunda kwa China”: chifukwa cha nyengo ya subtropical, kututa kumayamba kumapeto kwa February — mwezi umodzi msanga kusiyana ndi Zhejiang.
• Kupatula tiyi wobiriwira ndi wofiira, bomali limakhalanso opanga Liubao Cha (六堡茶) ndipo limapereka zipangizo za tiyi wa jasmini, zomwe zimapangitsa kukhala amodzi mwa madera a tiyi ochulukitsa kwambiri ku Guangxi.
• Mwambi wa anthu “Zhaoping bu ping” (昭平不平, “Zhaoping si yosalala konse”) umakhudza tanthauzo la chilembo cha “ping” (平, “yosalala”) mu dzina la boma, kusonyeza mawonekedwe enieni a malo: mapiri amatenga pafupifupi 90% ya dera, pafupifupi palibe madera osalala.
• Zhaoping ndi amodzi mwa malo omwe mvula imagwa kwambiri ku Guangxi: mvula yapachaka imapitirira 2,000 mm, ndipo boma lili pakatikati pa zochitika za mphepo ndi mvula yamkuntho ya dera, zomwe zimapanga mikhalidwe yabwino yopangira nkhungu zambiri ndi mitambo, zomwe ndi zofunikira pakukula kwa tsamba la tiyi lofewa.

13. Kuyerekeza ndi tiyi wina wofiira:

• Ying Hong (英红, Yīng Hóng) — tiyi wofiira wochokera ku boma la Yingde, chigawo cha Guangdong. Amapangidwa kuchokera ku cultivars za masamba akuluakulu (Yinghong Jiuhao), amadziwika ndi thupi lolemera, fungo la malt ndi pambuyo pake la “chokoleti”. Tiyi Wofiira wa Zhaoping, mosiyana, ndi wopepuka ndi wokongola, ndi fungo la maluwa ndi zipatso.
• Qimen Hong Cha (祁门红茶, Qímén Hóngchá) — tiyi wofiira wotchuka wochokera ku Anhui, mmodzi wa “tiyi khumi wamkulu wa China”. Qimen ndi wotchuka ndi fungo lapadera la “qimen xiang” — fungo la zonunkhira ngati orchid. Tiyi Wofiira wa Zhaoping ali ndi fungo losavuta, koma amabwezera ndi kutsekemera koonekeratu, kufewa ndi kukhazikika pakuthira mobwerezabwereza.
• Dian Hong (滇红, Diān Hóng) — tiyi wofiira wa Yunnan wochokera ku cultivars za Assam za masamba akuluakulu. Dian Hong ali ndi thupi lamphamvu, fungo la uchi ndi tsabola ndi nsonga za golide zambiri. Tiyi Wofiira wa Zhaoping ndi wofewa kwambiri ndi wopepuka, thupi lake lili pafupi ndi lapakati.
• Guihong (桂红, Guìhóng) — dzina lofala la tiyi wofiira waku Guangxi. Tiyi Wofiira wa Zhaoping kwenikweni ndi mtsogoleri wa gululi, yemwe adakhazikitsa muyezo watsopano wa khalidwe la tiyi wofiira wa m’deralo ndipo adalandira ulemu waukulu kuchokera kwa katswiri Chen Zongmao.
• Jin Jun Mei (金骏眉, Jīn Jùn Méi) — tiyi wofiira wapamwamba wochokera ku Wuyishan, Fujian, wopangidwa kokha kuchokera ku nsonga. Ndizosangalatsa kuti makampani ena a ku Fujian amagula zipangizo ku Zhaoping kuti apange Jin Jun Mei, zomwe zimatsimikizira khalidwe lapamwamba la tsamba lakumaloko. Komabe, Tiyi Wofiira wa Zhaoping weniweni ali ndi chikhalidwe chake — kukulungika kooneka ngati zilonda ndi fungo loonekeratu la dera.

Pomaliza:

Tiyi Wofiira wa Zhaoping ndi chitsanzo chomveka cha momwe njira yatsopano yopangira zipangizo ingathere kupanga chinthu chatsopano kotheratu m’dera lomwe lili ndi mwambo wopanga tiyi wazaka mazana ambiri. Wopangidwa kuchokera ku cultivar ya tiyi wobiriwira pogwiritsa ntchito luso la tiyi wofiira, tiyi uyu amadabwitsa ndi kuyera ndi kuwala kwa fungo la maluwa ndi uchi, kutsekemera kofewa kwa kakomedwe ndi madzi ofiira ngati ruby okhala ndi mphete ya golide. Tiyi Wofiira wa Zhaoping ungakhale wabwino kwa iwo omwe akufuna tiyi wofiira wofewa, wonunkhira popanda kuwawa kochuluka — chakumwa chatsiku ndi tsiku, koma chosiyana ndi chikhalidwe chochokera kumalo ena oyera kwambiri a chilengedwe kumwera kwa China.