iNinghong Gongfu · new.thetea.app

iNinghong Gongfu ingelinye lamatiye abomvu e-gongfu amadala futhi ahlonishwa kakhulu e-China, akhiqizwa esifundeni sase-Xiushui (修水县) esifundazweni sase-Jiangxi. Ngokwamazwi ka-“baba wesayensi yetiye yesimanjemanje wase-China” u-Wu Juenong (吴觉农, Wú Juénóng), “i-Ninghong iyigatsha lokuqala: i-Ninghong yandulela i-Qimen ngeminyaka engamashumi ayisishiyagalolunye; kuqala kwaba yi-Ninghong, kwase kuba yi-Qihong.” Ngesikhathi sodumo lwayo olukhulu ngasekupheleni kwekhulu le-19, i-Ninghong yayithunyelwa e-Europe naseMelika ngamakhulu ezinkulungwane zamabhokisi futhi yahlonishwa ngabadayisi bamazwe ngamazwe ngesihloko esithi “Itiye elihlabise i-China, intengo ehlabise umhlaba” (茶盖中华，价甲天下, chá gài Zhōnghuá, jià jiǎ tiānxià).

1. Ukuhlukaniswa Nomsuka:

Uhlobo: Itiye elibomvu (红茶, hóngchá) — elibilisiwe ngokuphelele (eli-oxidised).
Isigaba: Amatiye abomvu e-gongfu ase-China (工夫红茶, gōngfu hóngchá); amatiye adumile ngokomlando ase-China.
Umsuka: I-China, isifundazwe sase-Jiangxi (江西省, Jiāngxī Shěng); idolobha lase-Jiujiang (九江市, Jiǔjiāng Shì); isifunda sase-Xiushui (修水县, Xiūshuǐ Xiàn) — umkhiqizi oyinhloko (cishe u-80% womthamo wonke we-Ninghong). Kuye kukhiqizwe nasezifundeni ezakhelene i-Tonggu (铜鼓县) ne-Wuning (武宁县). Indawo yokuvikelwa kwesikhombi sendawo ihlanganisa izigodi namadolobha angama-36 esifunda sase-Xiushui.
Izixhumanisi Zendawo: ≈ 29.0°N, 114.4°E (isikhungo sesifunda sase-Xiushui). Indawo evikelwe: 28°47′–29°22′N, 113°57′–114°56′E.

2. Umlando Nobaluleko Lwamasiko:

Umlando: Isifunda sase-Xiushui, ngezikhathi zasendulo esasibizwa nge-Yining (义宁, Yìníng) noma i-Fenning (分宁, Fēnníng), sinomlando wetiye ongaphezu kweminyaka eyinkulungwane. Ngesikhathi saseNyakatho Song (北宋, Běi Sòng, 960–1127) itiye eliluhlaza lendawo i-Shuangjing (双井茶, Shuāngjǐng Chá) lalivele lidumile, imbongi u-Huang Tingjian (黄庭坚, Huáng Tíngjiān, 1045–1105) walipha izifundiswa zenhloko-dolobha, kubandakanya no-Su Dongpo (苏东坡). Noma kunjalo, itiye elibomvu lavela lapha kamuva kakhulu. Ngesikhathi sesikhathi sika-Daoguang (道光, Dàoguāng, 1821–1850) e-Xiushui kwaqala ukukhiqizwa itiye elibomvu ngesitayela se-“gongfu”, kwathi phakathi nekhulu le-19 i-Ninghong yaba ngelinye lamatiye ahamba phambili kwezokuthumela ngaphandle e-China. Ngawo-1890 ukuthunyelwa ngaphandle kwe-Ninghong kwakufinyelela emabhokisini angu-300 000 (esinye sinama-jin angu-25 / ≈12.5 kg), okwakuyingxenye engaphezu kweshumi yakho konke ukuthunyelwa kwetiye ngaphandle kwezwe. Esifundeni kwakusebenza amahhovisi etiye angaphezu kwekhulu (茶行, cháháng) nezindlu zokuhweba — i-“Zhenzhi Gongsi” (振植公司), i-“Jichang Hang” (吉昌行), i-“Yihe Fu” (怡和福), i-“Hengfeng Shun” (恒丰顺) nezinye eziningi.

Ngo-1897, indodana yesifunda esakhelene, uchwepheshe wetiye u-Liu Junzhou (刘峻周, Liú Jùnzhōu), wayisa ubuchwepheshe be-Ninghong eGeorgia (eCaucasus), lapho atshala khona amasimu etiye angama-150 ehekthare endaweni yase-Chakva (Batumi) futhi wasungula ukukhiqizwa kwetiye elibomvu elabizwa nge-“Liu tea” (刘茶). Embonini Yomhlaba yase-Paris ngo-1900 i-“Liu tea” yathola indondo yegolide, kwathi ngo-1909 uhulumeni we-Tsarist waklomelisa u-Liu Junzhou ngendondo — okokuqala ukuhlonishwa komuntu wangaphandle owayengenabo ubuzwe baseRussia.

Ngo-1904, uchwepheshe u-Luo Kunhua (罗坤化) wase-Manjiang (漫江, Mànjiāng) wakhiqizela isigodlo iqoqo le-“Taizi Cha” (太子茶, Tàizǐ Chá — “Itiye leNkosana Yombuso”), elathengiswa e-Hankou kubathengisi baseRussia ngesiliva elilodwa nge-jin. Ngo-1914 leli qoqo elifanayo — i-“Bai Zi Hao Taizi Cha” (白字号太子茶) — lethulwa embukisweni wamazwe ngamazwe wase-Shanghai, lapho lahlolwa khona ngesiliva elingamashumi amane nesishiyagalombili ngekhilogremu; izindlu ezinhlanu zangaphandle zaklomelisa i-Ninghong ngethebhulethi lesikhumbuzo elithi “Itiye elihlabise i-China, intengo ehlabise umhlaba”.

Kusukela ngawo-1930, ngaphansi kwengcindezi yokuncintisana kwetiye lase-India, lase-Ceylon nelase-Japan, kanye naphakathi kwezimpi nezinxushunxushu zomphakathi, ukuthunyelwa kwe-Ninghong ngaphandle kwehla kakhulu. Ukuvuselelwa kwaqala ngemva kuka-1949: ngo-1958 kwamiswa imboni yetiye kahulumeni e-Xiushui. Ngo-1985 i-Ninghong yafakwa ohlwini lwamatiye ahlonishwe ezingeni likazwelonke. Ngo-2011 i-“Xiushui Ninghong Cha” (修水宁红茶) yathola isimo sokukhonjiswa kwendawo (地理标志, dìlǐ biāozhì) soMnyango Wezolimo we-PRC (umyalo No. 1699). Ngo-2021 ubuchwepheshe bokukhiqiza i-Ninghong Gongfu bafakwa ohlwini olwandisiwe lwamagugu esizwe angaphatheki, kwathi ngo-2023 isikhungo sokukhiqiza sagunyazwa njengeNdawo Yokubonisa Kahulumeni Yokukhiqiza Nokulondolozwa Kwamagugu Angaphatheki (国家级非物质文化遗产生产性保护示范基地) esikhathini sika-2023–2025.
Igama: U-宁 (Níng) — usuka egameni lasendulo lesifunda “Ningzhou” (宁州, Níngzhōu), i-Ninghong eyayaziwa ngalo ezimakethe zamazwe ngamazwe; 红 (hóng) — “okubomvu”, okuwuphawu lwetiye elibilisiwe ngokuphelele; 工夫 (gōngfū) — “ikhono, ukucophelela”, inkomba yobuchwepheshe be-orthodox ngokuhlunga ngesandla okunokucophelela nokulawula ngokunemba kwesigaba ngasinye. Kanjalo, “i-Ninghong Gongfu” ngokwezwi nezwi lisho “itiye elibomvu lase-Ningzhou, elenziwe ngekhono”.
Ukubaluleka Kwamasiko: I-Ninghong inendawo ekhethekile emlandweni wokuthunyelwa kwetiye lase-China ngaphandle: ihambisana ne-Qimen Hong Cha (祁红) ne-Zheng Shan Xiao Zhong (正山小种) yakha amatiye amakhulu amathathu abomvu avula indlela yetiye lase-China emakethe yase-Europe. Isazi setiye saseMelika u-William Ukers encwadini yakhe ethi “All About Tea” (1935) saphawula ukuthi “i-Ninghong ihluke ngokubukeka okuhle, ukusonteka okuqinile, umbala omnyama kanye nengxube ebomvu-amber, ehlonishwa kakhulu ezingxubeni.” Ngaphezu kwalokho, ngabachwepheshe be-Ninghong isiko letiye lasakazekela e-Hubei (ukukhiqizwa kwe-Yihong), e-Hunan nase-Georgia, okwenza i-Xiushui ibe “yikhaya letiye elibomvu le-gongfu” (工夫红茶故乡) ngomqondo obanzi womlando.

3. Incazelo Yezitshalo Nezinto Zokusebenza:

Izinhlobo / Cultivar: Ngokwesiko kusetshenziswa izinhlobo zendawo ezinamaqabunga amancane naphakathi ze-Camellia sinensis var. sinensis (群体种, qúntǐzhǒng), ezikhula ngokomlando ezintabeni zase-Xiushui. Eminyakeni yamuva nje, kanye nezinhlobo zomdabu, kutshalwe ama-cultivar akhethiwe afanele indawo.
Ukuvuna: Intwasahlobo-nehlobo. Amaqoqo angcono kakhulu — avela ekuvuneni kokuqala kwentwasahlobo (清明前后, Qīngmíng qiánhòu — eduze komkhosi we-Qingming, ekuqaleni kuka-April). Ukuvuna kwehlobo nekwindla kunikeza izinto zokusebenza zamabanga amaningi.
Izinga lokuvuna: “Ihlumela elilodwa neqabunga elilodwa” (一芽一叶) emabangeni aphezulu; “ihlumela elilodwa namaqabunga amabili” (一芽二叶) emabangeni avamile; amahlumela ahlanzekile (单芽) amaqoqo angcono kakhulu afana ne-“Taizi Cha”.
Izidingo zezinto zokusebenza: Iqabunga eliphelele, elingonakalanga elinenani elincane leziqu; ukusha kubalulekile — ukusuka ekuvuneni kuye ekubuneni akukho ngaphezu kwamahora ama-4-6.

4. Indawo Nezici Zokutshalwa:

Ukuphakama Kokutshalwa: Kusukela kumamitha angu-200 kuya kwangu-1 200; amasimu angcono kakhulu — asemithambekeni yezintaba i-Mufu (幕阜山脉, Mùfù Shānmài) enyakatho ne-Jiuling (九岭山脉, Jiǔlǐng Shānmài) eningizimu, ekuphakameni kwamamitha angu-400–800. Umkhawulo omkhulu wesifunda ungamamu-1 715.
Isimo Sezulu: Isimo sezulu esishisayo nesomswakama esinamandla emvula. Izinga lokushisa lonyaka elimaphakathi — 16.5 °C; isamba semvula yonyaka — 1 577 mm; inkathi engenasithwathwa — izinsuku ezingu-247. Ukwakheka kwezintaba zase-Xiushui kudala ubukhulu besimo sezulu esime mpo: ukuhamba okuqhubekayo kwamafu nenkungu, ukukhanya okusabalalisiwe, nokukhanya kwelanga okuphakathi. Yilezi zimo — umswakama omningi, amafu amaningi, umehluko wamazinga okushisa emini nasebusuku — okunomthelela ekuqongeleleni kwama-aromatic precursors, ama-amino acid nama-polyphenols eqabungeni letiye. Umfula i-Xiu (修河, Xiū Hé) unqamula isifunda usuka entshonalanga uye empumalanga, wakha indawo evundile.
Inhlabathi: U-90% wendawo ugcwele inhlabathi ebomvu nephuzi (红壤/黄壤) ene-pH 4.5–6.5; ungqimba olujulile noluvundile olunomquba omningi, i-potassium, i-manganese nensimbi; ukukwazi ukuvumela amanzi okuhle. Ukuminyana kwehlathi esifundeni kungu-67.6%, okunikeza ukulingana kwemvelo komswakama nokuvikela ukuguguleka komoya.
Ezolimo: Ukuvuna ngesandla kuyinto evamile; amasimu atholakala emithambekeni yezintaba efinyelela ku-25°, enamasitezi okuvimbela ukuguguleka. Umquba — ngokuyinhloko wezinto eziphilayo; kusetshenziswa ukumboza ngezinto ezibolayo. I-acidity enhle kakhulu yenhlabathi ye-Ninghong yi-pH 4.5–5.5.

5. Ubuchwepheshe Bokukhiqiza:

I-Ninghong Gongfu itiye elibomvu le-gongfu eliyi-orthodox, igama layo likhomba ngqo “ikhono” (工夫) lokucubungula. Uchungechunge lobuchwepheshe:

Ukuvuna (采摘, cǎizhāi): Ukukhetha ngesandla amahlumela amnene ezingosini zasekuseni.
Ukubuna (萎凋, wěidiāo): Emashalofini oqalo noma ezindlini ezinomoya omuhle; ubude besikhathi — amahora angu-12-18. Umswakama weqabunga wehla ufinyelela ku-60-64%; iqabunga liba lithambile futhi libunuke kamnandi, lilahlekelwa iphunga “lotshani”. Emikhiqizweni emikhulu kusetshenziswa ukubuna ngemigudu (萎凋槽, wěidiāo cáo) ngokungenisa umoya ngenkani.
Ukusonta (揉捻, róuniǎn): Ukusonta ngomshini okuthatha imizuzu engu-60-90 ngokushintshanisa ingcindezi. Iqabunga lakheka libe yisonto eliqinile “elifana nentambo” (条形紧结, tiáoxíng jǐnjié) — uphawu lokuhlonza lwe-Ninghong.
Ukuvutshelwa / Oxidation (发酵, fājiào): Ezingeni lokushisa elingu-24–28 °C kanye nomswakama ophakeme ongu-85–95%. Ubude besikhathi — amahora angu-3-5, kuze kuvele umbala obomvu wethusi weqabunga kanye nephunga lezithelo nezinyosi eliqhamile. Kulesi sigaba, ama-catechin ayakhishwa abe yi-theaflavin ne-thearubigin.
Ukwomiswa (烘干, hōnggān / 干燥, gānzào): Izinyathelo ezimbili: okokuqala ngo-110–120 °C, okokugcina ngo-80–90 °C. Umswakama osele — 5–6%.
Ukuhlunga Nokuhlanganisa (分级与拼配, fēnjí yǔ pīnpèi): Itiye elilungile liyahlungwa, lihlanjululwe utshani, lihlukaniswe ngezingxenye futhi uma kunesidingo kuhlanganiswe ukuze kuzuzwe iphrofayli yokunambitheka ezinzile. Ukucophelela kokuhlunga — inqubo ye-“gongfu” ephindaphindwayo — kwanikeza sonke isitayela igama.

6. Izici Zenzwa:

Ukubukeka kweqabunga elomile: Ukusonteka okuqinile “okufana nentambo” (紧结, jǐnjié); “izinaliti” ezinde, ezinde (苗锋修长, miáofēng xiūcháng); umbala — onsundu ngokumnyama uye komnyama okhazimula okufana namafutha (乌润, wūrùn). Ama-tips agolide akhona emabangeni aphezulu.
Iphunga leqabunga elomile: Limnandi futhi liphakeme (甜香高长, tiánxiāng gāocháng); amanothi oju, wezithelo ezomisiwe, amathoni alula wokubhaka okusha namantongomane abhakwayo.
Iphunga lengxube: Linezendlalelo eziningi: ngaphambili — uju oluvuthiwe ne-caramel; lapho kuthuthuka — amathoni wamabhilikosi omisiwe, ama-prune, uqweqwe lwesinkwa; ekuphumeni — ubumnandi bezimbali obucashile nokufudumala kwezinkuni.
Ukunambitheka: Kumnandi futhi kuthambile (甜醇, tiánchún); “umzimba” oqinile kodwa ongasindi; ubumuncu obushelelayo busuka ngokushesha bube ukunambitheka okuqhubekayo okumnandi ngemuva (回甘). “Ubumnandi obuhlanzekile” obuyisici se-Ninghong — omunye wemikhombandlela eyinhloko yekhwalithi.
Umbala wengxube: I-amber ebomvu, ekhanyayo futhi esobala (红亮, hóngliàng); emaqoqweni angcono kakhulu — “inhlaningi” yegolide emaphethelweni wenkomishi.
Iphansi letiye (iqabunga eliphekiwe): Libomvu ngokuthambile, linombala ofanayo (浅红, qiǎnhóng); amaqabunga athambile, anwebekayo, avuleka ngokuphelele.

7. Ukwakheka Kwamakhemikhali:

Ngokwemininingwane yezidingo zobuchwepheshe zokukhomba indawo “Xiushui Ninghong Cha” (2011):

Izinto ezincibilikayo emanzini (水浸出物): 36–40%.
Ama-polyphenol (茶多酚): 16.5–25% — inkomba ephakathi nendawo eqinisekisa ubumuncu obuthambile, obungenalo ubudlova.
Ama-amino acid (氨基酸): 5–7% — inkomba ephezulu echaza ubumnandi obusobala bemvelo.
I-caffeine (咖啡碱): 3–4.5%.
I-theaflavin (茶黄素): 1–1.5% — inika ukukhanya “nokuphila” kwengxube.
I-thearubigin (茶红素): 0.7–2% — yakha ukujula kombala “nomzimba” wokunambitheka.
Ama-polysaccharide ancibilikayo emanzini (水溶性多糖类): 2.5–3.5% — anomthelela ekubumbeni nase-“kugcobiseni” kwengxube.
Amavithamini: Amavithamini eqembu B (B₁, B₂), imisindo evithamini C, ivithamini E.
Amaminerali: I-potassium, i-magnesium, i-manganese, i-iron, i-zinc, i-fluoride — ngenxa yenhlabathi ebomvu nephuzi yase-Xiushui.

8. Izinzuzo Zezempilo:

Ukuqina komzimba okuthambile: I-caffeine (3–4.5%) ngokuhlangana ne-L-theanine inikeza umfutho wamandla oshelelayo nohlala isikhathi eside ngaphandle kovalo.
Ukuvikela i-antioxidant: I-theaflavin ne-thearubigin zenza kungabi bikho ama-radicals mahhala; izinga eliphakathi nendawo lama-polyphenol lenza i-Ninghong ibe lula esiswini lapho iphuzwa njalo.
Ukusekela Ukugaya: Itiye elibomvu elifudumele likhuthaza ukukhiqizwa kwama-enzyme okugaya futhi lisiza ukugaya ukudla okunamaprotheni namafutha.
Isimiso senhliziyo nemithambo yegazi: Ama-polyphenol anomthelela ekunwebekeni kwemithambo yegazi; ama-polysaccharide etiye ahambisana nokulinganisa izinga likashukela egazini.
Umthelela wokufudumeza: Njengamanye amatiye abomvu, i-Ninghong ingeyesiphuzo “esifudumele” esikhathini sokudla kwendabuko yase-China; ilungele kakhulu esimweni sezulu esipholile.
Imisebenzi yokuqonda: I-L-theanine inika amandla ukugxilisa ingqondo nokwehlisa ukucindezeleka.
Impilo yomlomo: I-fluoride etholakala eqabungeni letiye iqinisa uqweqwe lwamazinyo; izinto ezi-tannin zinomthelela omaphakathi wokuvimbela amagciwane.

9. Ukuphisa:

Izinga lokushisa lamanzi: 90–95 °C.
Ubuningi betiye: Amagremu angu-4-5 nge-100–120 ml (indlela ye-gongfu); amagremu angu-3-4 nge-200 ml (indlela yase-Europe ngomshini we-porcelain).
Izitsha: I-gaiwan emhlophe ye-porcelain (盖碗) — ivumela ukuhlola ukukhanya kwengxube nephunga; umshini we-porcelain; umshini we-Yixing (宜兴紫砂壶) wephrofayli “egoqayo” ngokwengeziwe.
Inqubo (indlela ye-gongfu):
1. Fudumeza i-gaiwan ne-chahai ngamanzi abilayo, ukhiphe amanzi.
2. Thela itiye; uphefumule iphunga leqabunga elifudumele.
3. Ukuwasha akudingekile; ukugcoba okusheshayo (imizuzwana engu-1-2) kuyamukeleka eqabungeni elisontekile.
4. Itheku lokuqala: imizuzwana engu-8-12.
5. Amatheku esi-2-4: imizuzwana engu-10-15.
6. Amatheku esi-5-7: imizuzwana engu-15-25 ngokukhula kancane kancane.
7. I-Ninghong yekhwalithi ephezulu imelana namatheku agcwele angu-7-9.
Indlela yase-Europe: Amagremu angu-3-4 etiye, ama-200 ml amanzi angu-90 °C, ukugcoba imizuzu engu-3-4. I-Ninghong — ingenye yamatiye ambalwa abomvu ase-China asetshenziswa ngokwesiko ezingxubeni ezimakethe zaseNtshonalanga; isebenza kahle futhi ekuphekeni “kwaseNtshonalanga” ngokuzimela.

10. Ukugcinwa:

Izitsha ezingangeneli umoya, ezingabonisi; ukuvikela amaphunga angaphandle, ukukhanya nomswakama.
Izinga lokushisa elihle — 15–25 °C; indawo eyomile, emnyama. Ukugcinwa esiqandisini akunconywa.
Isikhathi sokusetshenziswa okuhle — izinyanga ezingu-12-24. Amaqoqo ekhwalithi ephezulu uma egcinwe kahle akwazi “ukuzungeleza” iminyaka engu-2-3: ubumuncu buyancipha, amanothi e-caramel noju aqiniseka.

11. Intengo Nezinguqulo Ezingezona Ezeqiniso:

Isigaba sentengo: Ibanga elibanzi — kusukela ezinhlotsheni eziningi ezitholakalayo (100–300 yuan / 500 g) ziye emaqoqweni aphezulu we-“Taizi Cha” nawezokuhlunga ngesandla (1 000–3 000+ yuan / 500 g). Izici zentengo: izinga lokuvuna, ingxenye yama-tips, isizini (ukuvuna kokuqala kwentwasahlobo kubiza kakhulu), izinga lokucubungula ngesandla, isithunzi somkhiqizi othile.
Ungayigwema kanjani imikhiqizo eyinganekwane:
1. Thenga imikhiqizo enophawu lokukhomba indawo “修水宁红茶” (ibhaliswe nguMnyango Wezolimo we-PRC, 2011).
2. Hlola ukubukeka: i-Ninghong Gongfu yangempela — “izinaliti” eziqinile, ezinde, ezisontekile, ezicwebezelayo, ezingenalo uthuli nezimvithi.
3. Hlola iphunga: elihlanzekile, elimnandi, eliphakeme; ukungabikhona kwamathoni amuncu, abashiwe noma abolile.
4. Hlola ingxube: i-amber ebomvu, ekhanyayo futhi esobala; ukufiphala noma ukungakhanyi kuyinkomba yetiye elisezingeni eliphansi noma elingeyona elangempela.
5. Qaphela amanani aphansi ngokusobala, ikakhulukazi uma umkhiqizo unophawu “Taizi Cha” noma “ibanga elikhethekile”.

12. Amaqiniso Athakazelisayo:

U-Wu Juenong (吴觉农, 1897–1989), “ubaba wesayensi yetiye yase-China”, wahumusha ukuthi phakathi nohambo lwakhe lokuya e-London ngo-1934 wabona emashalofini amaphakheji okuthenga anombhalo othi “Ningchow Black Tea” (宁州红茶) — kodwa ngaphakathi kwase kukhona itiye lase-Qimen: uphawu lokuhweba “Ningzhou” lalihlonishwa kangaka kangangokuthi laphila ngaphezu kwetiye uqobo, ngaleso sikhathi elase liyindlala.
Uchwepheshe wetiye u-Liu Junzhou (刘峻周), owazalelwa endaweni yase-Xiushui, ngo-1897 wayisa ubuchwepheshe be-Ninghong eCaucasus futhi wasungula isimu yetiye eduze kwase-Batumi (Georgia). I-“Liu tea” yakhe yathola indondo yegolide embukisweni womhlaba e-Paris (1900), kwathi ngo-1909 u-Liu waklonyeliswa ngendondo yasebukhosini yebanga lesithathu — umuntu wokuqala wangaphandle owayengenabo ubuzwe baseRussia owahlonishwa ngaleyo ndlela. EGeorgia kuze kube namuhla kukhona imnyuziyamu yesikhumbuzo sika-Liu Junzhou.
Ngo-1914 ikhilogremu yebanga eliphakeme le-Ninghong — i-“Bai Zi Hao Taizi Cha” (isitembu esimhlophe “Itiye leNkosana Yombuso”) — yathengiswa embukisweni wamazwe ngamazwe wase-Shanghai ngesiliva elingamashumi amane nesishiyagalombili, okwakulingana nenani lamakhilogremu amaningana elayisi langeso sikhathi.
Ubuchwepheshe babachwepheshe be-Ninghong basakazwa kude ngale kwe-Jiangxi: ngempela abantu base-Xiushui bafundisa umsebenzi wetiye elibomvu kochwepheshe base-Hubei (isifunda sase-Yangloudong / 羊楼洞), e-Hunan (Linxiang / 临湘) nakwezinye izifundazwe, kwabeka isisekelo se-“Yihong Gongfu” (宜红工夫) namanye amatiye abomvu esifunda.
Isiteshi sikamabonakude i-CCTV-10 sanikezela e-Xiushui ngeziqephu ezimbili zochungechunge lwezincwadi ezingamashumi ayisishiyagalolunye “Indlela yetiye” (茶叶之路, 2014) — isiqephu 21 “I-Ninghong yekhulu leminyaka” (百年宁红) nesiqephu 22 “Itiye eliyindabuko lase-Xiushui” (修水传奇茶), kanti ezinye izifunda zetiye ezidumile zanikezwa isiqephu esisodwa.

13. Ukuqhathanisa Namanye Amatiye Abomvu E-gongfu:

I-Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): Itiye elibomvu lase-Jiangxi-Huizhou elaziwa kakhulu emhlabeni jikelele. I-Qimen inephunga elihle elijulile, elinephunga layo eliyimfihlo “le-orchid” (祁门香) kanye nephrofayli ebukekayo, eyomile kancane. I-Ninghong — imnandi kakhulu, igcwele, inamanothi asobala oju kanye “nomzimba ogoqayo”. Ngokomlando i-Ninghong indala kune-Qimen cishe ngeminyaka engu-90.
I-Tanyang Gongfu (坦洋工夫, Tǎnyáng Gōngfū): Itiye elibomvu le-gongfu lase-Fujian elivela e-Fu’an. I-Tanyang — inomunxa kakhulu, inobuntu bezithelo nezimbali (ikakhulukazi ezinguqulweni zesimanje ze-“huaguoxiang” (花果香)). I-Ninghong — iyisitayela sakudala, eyomile, igxile emananothi oju nesinkwa.
I-Zheng Shan Xiao Zhong (正山小种, Zhèngshān Xiǎozhǒng): Itiye elibomvu “lengcosana encane” lase-Fujian, elidala ngokohlobo, kodwa hhayi ngokomlando wezimboni. I-Xiao Zhong yendabuko inephunga lephunga lomusi (松烟香) nokunambitheka kwe-longan; inguquko yesimanje — yezithelo nezimbali. I-Ninghong ayinawo amanothi omusi, kodwa yabelana ne-Xiao Zhong yesimanje ngobumnandi obuyindilinga.
I-Dianhong (滇红, Diānhóng): Itiye elibomvu lase-Yunnan kusuka kuma-cultivar amakhulu e-assamica. I-Dianhong — “inamandla ngokuphawulekayo, inamanothi e-cocoa, izinongo nezithelo ezishisayo, inezinga eliphezulu lama-polyphenol ne-caffeine”. I-Ninghong — imnene kakhulu, ilula, inobumnandi “obushelelayo” obuhlanzekile.

Ekuphetheni:

I-Ninghong Gongfu iyinganekwane ephilayo yetiye lase-China, ubukhulu bayo obungokomlando buqhathaniswa ne-Qimen ne-Zheng Shan Xiao Zhong. Umlando weminyaka engamakhulu amabili — kusukela “ematiyeni enkosana yombuso” asenkantolo nasezindondweni zegolide zase-Paris kuya esimweni segugu lesizwe elingaphatheki — kwenza noma iyiphi inkomishi ye-Ninghong ibe umphimbo womlando omkhulu. Ukunambitheka, leli tiye liyizwana elimangalisayo: ubumnandi boju, ubumuncu obushelelayo, iphunga lesinkwa elifudumele nokunambitheka okuhlanzekile, okuhlala isikhathi eside. I-Ninghong ingumngane omuhle wokuphuza itiye ngokunganaki ngesitayela se-gongfu, kodwa futhi isebenza ngobuhle ngendlela “yaseNtshonalanga” yokuphisa ngisho nasezingxubeni — isiko elinezimpande ezijule ezindlini zase-Victorian zase-London ekhulwini le-19.