Ying Hong No.1 · new.thetea.app

I-Ying Hong No.1 ingelinye lamacultivar okuqala etiye akhiwa ngokukhethekile ukuze kukhiqizwe itiye elibomvu ezindaweni ezinomswakama esifundazweni sase-Guangdong. Yamukelwa ngokusemthethweni ngo-1987 njenge-cultivar kazwelonke yase China, futhi ingeyomndeni we-Ying De Hong Cha (英德红茶, Yīngdé Hóngchá) — amatiye abomvu avela edolobheni lase-Yingde, kusukela ngawo-1960 abala phakathi kwamatiye amathathu amakhulu abomvu ase China, kanye ne-Dian Hong kanye ne-Qi Men Hong Cha.

1. Ukuhlukaniswa Nomsuka:

Uhlobo: Itiye elibomvu (红茶, hóngchá), elibilisiwe ngokuphelele (izinga le-oxidation ~95–100%). Ngokuhlelwa kwaseYurophu — itiye elimnyama.
Isigaba: Amatiye abomvu esifundazwe sase-Guangdong, iqembu le-Ying De Hong Cha (英德红茶, Yīngdé Hóngchá). I-cultivar kazwelonke yesihlahla setiye (国家级茶树良种, guójiā jí cháshù liángzhǒng), inombolo yokubhaliswa GS13017–1987.
Umvelaphi: I-China, isifundazwe sase-Guangdong (广东省, Guǎngdōng Shěng), idolobhakazi lase-Qingyuan (清远市, Qīngyuǎn Shì), idolobhana lase-Yingde (英德市, Yīngdé Shì). futhi itshalwa e-Zhanjiang (湛江, Zhànjiāng) e-Guangdong, kanti izindawo ezincane zokulinga zitholakala ezifundazweni zase-Fujian (福建), Hunan (湖南) nase-Sichuan (四川).
Izixhumanisi zomhlaba: Cishe 24°10′ N, 113°25′ E (indawo yaseYingde).

2. Umlando Nokubaluleka Kwesiko:

Umlando: Ukukhethwa kwe-Ying Hong No.1 kwaqala ngo-1959 (ngokunye ukwaziswa — ngo-1958) eNhlanganweni Yokucwaninga Itiye yesifundazwe sase-Guangdong (广东省农业科学院茶叶研究所, Guǎngdōng Shěng Nóngyè Kēxuéyuàn Cháyè Yánjiūsuǒ), e-Yingde. Izinto zokuqala zathathwa ezitshalweni zohlobo lwase-Assam (Camellia sinensis var. assamica). Ngendlela yokukhetha ngamunye (单株育种法, dānzhū yùzhǒng fǎ) eqenjini lezitshalo zase-Assam kwahlukaniswa i-clone ethembisayo, eyadlula ekuhlolweni emasimini nasezimbonini amashumi amathathu eminyaka. Ngo-1987 i-cultivar yamukelwa ngokusemthethweni yiKomidi Lezwe Lonke Lokuhlola Izitshalo (全国农作物品种审定委员会) futhi yathola isikhundla se-cultivar kahulumeni.

Umongo wokudalwa kwe-Ying Hong No.1 uxhumene ngokungenakuhlukaniswa nomlando wetiye elibomvu lase-Yingde jikelele. Ngo-1956 kule ndawo kwalethwa imbewu yamacultivar amakhulu amaqabunga avela e-Yunnan, kwathi ngo-1959 kwaqala ukukhiqizwa itiye elibomvu lokuthekelisa, elathola ukuqashelwa emhlabeni wonke ngokushesha. Uhlelo lokukhetha lweNhlanganowo Yokucwaninga Itiye lwaluhlose ukwakha ama-clone amakhulu ezithelo afanele indawo, alungele i-terroir yendawo. I-Ying Hong No.1 yaba ngomunye wemiphumela yokuqala yalomsebenzi — “umfowethu omdala” ochungechungeni lwamacultivar e-Ying Hong, lapho kamuva eyaziwa kakhulu kwaba yi-Ying Hong No.9 (英红9号), eyakhethwa ngo-1961 eqenjini elifanayo lase-Yunnan.
Igama:
- «Ying Hong» (英红) — isifinyezo se-Ying De Hong Cha (英德红茶), esisho «itiye elibomvu lase-Yingde».
- «No.1» (1号) — inombolo yokulandelana ye-cultivar ohlelweni lokukhetha lweNhlanganowo Yokucwaninga Itiye.
Ukubaluleka kwesiko: I-Ying Hong No.1 ibambe indawo ebalulekile emlandweni wokwakhiwa kwemboni yetiye e-Guangdong. Nakuba ngokudayisa ingaphansi kwe-Ying Hong No.9, yile cultivar kanye eyaba omunye wabaphayona, okufakazela ukuthi kungenzeka ukuthola itiye elibomvu lezinga eliphezulu kusetshenziswa izinto ezinkulu zamaqabunga ezindaweni ezinomswakama zaseNingizimu ye-China. Yingde uqobo, ngenxa yamacultivar afana nala, ngo-2008 yathola isiqu sokuhlonishwa «Izwe Letiye Elibomvu Lase-China» (中国红茶之乡), kwathi ngo-2020 i-Ying De Hong Cha yafakwa ohlwini lokuqala lwe-China neYurophu lwezimpawu zomhlaba ezivikelwe (Protected Geographical Indications).

3. Incazelo Yezitshalo Nezinto Zokusetshenziswa:

I-cultivar / Uhlobo olukhethiwe: I-Ying Hong No.1 (英红1号, yīng hóng 1 hào) — i-cultivar ye-clone (ehlumela ngokusikwa), eyakhiwe ngohlobo lwase-Assam (Camellia sinensis var. assamica) ngendlela yokukhetha ngamunye. I-diploid (2n).
- Uhlobo lwesihlahla: Esinjengezihlahla (乔木型, qiáomù xíng), amaqabunga amakhulu (大叶类, dàyè lèi), esikhule ngokushesha (早生种, zǎoshēng zhǒng).
- Isimo: Isitshalo sidesekile, umqhele uvulekile (开张, kāizhāng), isiqu esikhulu siyabonakala, amagatsha aphakathi nendawo. Amaqabunga abekwe ngokuvundlile noma ebheke phezulu.
- Amaqabunga: Ayisilinda, amakhulu, aluhlaza okotshani, acwebezelayo. Ubuso beqabunga buyagqwashula, bubheke phansi ngokomugqa omude, bunomphetho ogobile kanye nesiqongo esicijile kancane kancane. Amazinyo acijile, ajulile. Ukwakheka kweqabunga kuminyene, kuthambile.
- Amahlumela nemicamelo: Umbala ophuzi oluhlaza, uboya obuphakathi. Ubunzima bemicamelo eyi-100 ngokwezinga «icamelo elilodwa namaqabunga amathathu» kungu-134,0 g — okuyisibonakaliso esikhulu esibonisa amandla amahlumela.
- Izimbali: Isiqana sembali cishe 3,0 cm ububanzi, amatshatshazi ayi-7, isivumelwano sinoboya obuphakathi, intambo yamehlo inezigaba ezintathu.
Ukuvuna: Ngenxa yokukhula ngokushesha, amahlumela afinyelela ezingeni «icamelo elilodwa namaqabunga amathathu» ekupheleni kukaMashi — ekuqaleni kuka-Ephreli. Amahlumela amasha akhiqiza amagagasi angu-6–7 okukhula ngonyaka, okuvumela ukuvuna kusukela entwasahlobo kuye ekwindla. Ukuvuna okukhulu — kwasentwasahlobo (Mashi–Ephreli), okungeziwe — kwasehlobo nasekwindla.
Izinga lokuvuna: Emazingeni aphakeme — icamelo elilodwa neqabunga elilodwa noma amabili amancane; emabhathini avamile — icamelo elilodwa namaqabunga amabili noma amathathu; etiyeni elibomvu elicwecwe — amahlumela avuthiwe kakhudlwana.
Izidingo zezinto: Amaqabunga aphilile, angenakulimala, angenazimpawu zezifo. I-cultivar isengozini yokuhlaselwa yizimpukane (螨类, mǎn lèi), okudinga ukugadwa ngenkathi yokukhula.

4. I-Terroir Nezimpawu Zokutshala:

Isifunda sase-Yingde: Sitholakala lapho kuhlangana khona izintaba zaseNingizimu ye-China (Nanling, 南岭) kanye neThafa lase-Guangdong, engxenyeni esenyakatho yesifundazwe. Indawo inamagquma, inemifula nemfudlana eminingi; isifunda siyingxenye yomfula i-Bejian (北江). I-Yingde inokwakheka komhlaba okwejwayelekile kwe-karst.
Ukuphakama okutshalwa kukho: Amasimu etiye atholakala ekuphakameni okusuka ku-100 kuye ku-500 m ngaphezu kogu lolwandle. Ezinye izingadi ezihamba phambili zifinyelela ku-600 m nangaphezulu.
Umhlabathi: Kugqamise umhlabathi obomvu ovundile (i-laterite ebomvu) onokumuncu okuncane (pH 4,5–5,5), isakhiwo esixegayo kanye nokuqukethwe okuphezulu kwezinto eziphilayo. Umhlabathi ucebile ngamaminerali, okuhle kumacultivar anamaqabunga amakhulu.
Isimo sezulu: Sinomswakama oshisayo, sinomswakama omkhulu. Izinga lokushisa lonyaka lilinganiselwa ku-20–22°C, imvula yonyaka iyi-1800–2000 mm, umswakamo womoya u-78–82%. Ilanga lanele, ubusika bunomoya omncane. I-Yingde icishe ibe somngceleni weTropiki yaseNyakatho — endaweni ebizwa nge-«aromati zone» (花香地带), emkhawulweni ofanayo nezifunda zetiye zaseNdiya naseSri Lanka.
Izici zokutshala: I-cultivar i-Ying Hong No.1 inesivuno esikhulu — kufinyelela ku-350 kg womile wetiye nge-mu (667 m²). Ukusikwa kweziqu kuhamba kahle. Kodwa izitshalo ezisencane azibekezeleli isithwathwa (ukukhuthazela kufinyelela ku-−3°C) kanye nesomiso, okuvimbela ukutshalwa kwe-cultivar ngasenyakatho. Kutuswa ukutshala okunemigqa emibili (30 000–45 000 izitshalo/hektare) noma okunomugqa owodwa (10 000–15 000 izitshalo/hektare) kunezihlahla ezifukameza ukuthuthukisa isimo sezulu esincane.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe bokwenza i-Ying Hong No.1 bulandela inqubo yakudala yokukhiqiza itiye elibomvu le-gongfu (工夫红茶, gōngfu hóngchá), futhi bungase futhi busetshenziselwe itiye elibomvu elicwecwe (红碎茶, hóng suì chá).

Ukuvuna (采摘, cǎizhāi): Ukuvunwa ngesandla noma ngomshini kwamahlumela asezingeni elimisiwe.
Ukubuna (萎凋, wěidiāo): Amaqabunga amasha alulwa ngokwendlaleka okuncane ezinqolobaneni ezikhethekile noma ezindlini ezinomoya olawulwayo. Inqubo ithatha amahora ayi-12–18 (noma ngaphezulu), kuze kwehle umswakama ufinyelele cishe ku-60–65%. Kungenziwa phandle (ukubuna ngelanga) noma emthunzini. Kulesi sigaba kuqala ukukhula iphunga elimnandi.
Ukusokota (揉捻, róuniǎn): Amaqabunga abuniwe acutshungulwa ngemishini esokotayo, kulimaze udonga lwamaseli ukuze kukhishwe ama-enzyme futhi kuqalise i-oxidation. Etiyeni elibomvu elicwecwe kungase kusetshenziswe indlela ye-CTC (ukucwecwa-ukusokota-ukusonga).
Ukuvubela / I-oxidation (发酵, fājiào): Amaqabunga asokotwe alulwa ezindlini zokuvubela ezingeni lokushisa elingu-25–30°C nomswakamo ongu-80–90%. Isikhathi — amahora ama-4–6. Ngesikhathi se-oxidation, ama-catechin aguquka abe ama-theaflavin nama-thearubigin, akhe umbala obomvu ojwayelekile wotshwala, ukunambitheka okumnandi kwemithombo yamabele kanye nephunga eliyinkimbinkimbi.
Ukomisa (烘干, hōnggān): Itiye lomiswa ezingeni lokushisa eliphezulu (100–120°C) ukuze kumiswe ukuvubela kanye nokwehlisa umswakama kufike ku-4–6%. Ngokuvamile kusetshenziswa ukoma okuyizigaba ezimbili: okokuqala — ukugcina ngokushesha, okwesibili — ukoma okwengeziwe ngendlela ethambile.
Ukuhlunga (分级, fēnjí): Itiye elilungile liyahlungwa futhi lihlukaniswe ngosayizi nekhwalithi emazingeni: itiye eliqabunga (FOP), elicwecwe (FBOP), i-fanning nothuli.

6. Izimpawu Zokunambitha:

Ukubukeka kweqabunga elomile: Etiyeni eliqabunga — imishwele esondele kakhudlwana, emile kahle enesakhiwo esifanayo, umbala osuka kokubomvu omnyama kuye kokumnyama, okucwebezelayo (乌润, wūrùn). Izihloko ezisagolide ziyabonakala emazingeni aphezulu. Etiyeni elicwecwe — izindlala ezifanayo, ezisondelene ezinokugcwala okunamafutha.
Iphunga leqabunga elomile: Linothile, linoshukela, linamanothi agqamile e-malt, izithelo ezomile (ipulamu, i-apricot), uju. Ngemuva — amanothi kashokoledi, ezinongo kanye namanothi amancane ezimbali. Iphunga liphakeme futhi lihlabayo (香气高锐, xiāngqì gāoruì).
Iphunga lotshwala: Lisongelayo, lifudumele, linamanothi agqamile e-malt-noju kanye nengaphansi lezithelo ezomile, i-caramel, izinongo. Liyazinzile — liyagcinwa nasetshelezini ebeselipholile.
Ukunambitheka: Kugcwele emzimbeni, kunothile, kuyisithelo. Kunoshukela ogqamile (甜润, tián rùn), ukumunca okulinganiselwe. Kunambitheka kuzithelo ezomile, uju, i-malt, ushokoledi. Ukunambitheka emva kokugwinya kude, nokushukela okubuyayo (回甘, huígān). Itiye elicwecwe likhipha utshwala obuqinile nobukhulayo — yikulolu hlobo lapho i-Ying Hong No.1 iveza amandla ayo ngokugcwele.
Umbala wotshwala: Kusukela kobomvu okusawolintshi kuye kobomvu okunsundu, ugcwele, usobala, unendandatho yegolide (金圈, jīn quān) emaphethelweni enkomishi — okuwuphawu lokuqukethwe okuphezulu kwama-theaflavin.
Isisekelo setiye (iqabunga eliphekiwe): Amaqabunga aphelele, anwebekayo, anombala ofanayo obomvu onsundu onesithunzi sethusi. Amacabunga avuleka ngokuphelele, elondoloze ukuthamba.

7. Ukwakheka Kwamakhemikhali:

Iphrofayili yebhayokhemikhali ye-Ying Hong No.1 inqunywa imvelo yayo enkulu yamaqabunga yase-Assam, ebonakala ngokuqukethwe okuphezulu kwezinto ezikhishwayo.

Ama-polyphenol: Ukuqukethwe kwama-polyphenol etiyeni ezintweni zentwasahlobo (icamelo elilodwa namaqabunga amabili) kucishe kube ngu-42,2% — izinga elikhulu ngokwedlulele, eleqa iningi lamacultivar amancane amaqabunga. Izinhlobo eziphambili etiyeni elilungile — ama-theaflavin (0,8–1,2%) nama-thearubigin (8–12%), abhekele umbala, ukumunca nokusebenza kwe-antioxidant. Ukuqukethwe kwama-catechin — cishe 13,4%.
Ama-amino acid: Ukuqukethwe okuphelele — cishe 2,2%, kuhlanganisa L-theanine, i-glutamic acid nokunye. I-L-theanine ihlinzeka ukuthamba kokunambitheka kanye nomphumela odambisayo, ilinganisa umphumela wokukhuthaza we-caffeine.
Ama-alkaloid: I-caffeine (izinto ezifana ne-caffeine) — cishe 4,1%, i-theobromine ne-theophylline ngamanani amancane. Isikhishwa samanzi siyi-~38,2%.
Amafutha abalulekile nezinhlanganisela ezinuka kamnandi: Ucwaningo lubonise ukuthi kuphrofayili yephunga lamatiye abomvu ase-Yingde kugqame ama-alcohol (i-geraniol, i-linalool, i-citronellol), ama-ester nama-aldehyde — sekukonke kungaphezudlwana kwezzingxenye ezingama-50 ezibonakalisiwe. Ngempela, ama-alcohol ayisilinganiso esikhulu, okuyisici sochungechunge lwe-Ying Hong.
Amavithamini: C, iqembu B (B₁, B₂, B₆), E, K, PP.
Amaminerali: I-potassium, i-manganese, i-magnesium, i-iron, i-fluoride, i-zinc, i-selenium, ithusi.

8. Izakhiwo Eziluncedo:

Umthelela wokuqinisa: Ukuqukethwe okuphezulu kwe-caffeine ne-L-theanine kunikeza ukukhuthazwa okuthambile kodwa okuqhubekayo — ukuqina ngaphandle kwesasasa, ukuthuthukisa ukugxila nemisebenzi yokuqonda.
Ukuvikela nge-antioxidant: Ama-theaflavin nama-thearubigin ayizinqamuli ezinamandla ze-antioxidant, ezithomalalisa ama-radical akhululekile, zibambezele ukucindezeleka kwe-oxidative kanye nezinqubo zokuguga kwamaseli.
Ukusekela isistimu yemithambo yegazi nenhliziyo: Ama-polyphenol asiza ukwehlisa izinga le-LDL-cholesterol, ukuqinisa ukunwebeka kwezindonga zemithambo nokulinganisela umfutho wegazi ngokusetshenziswa njalo okulinganiselwe.
Ukuthuthukisa ukugayeka: Itiye elibomvu likhuthaza ukunyakaza kwamathumbu, likhuthaze ukukhiqizwa kwama-enzyme okugaya. Linomthelela ofudumele othambile esiswini (养胃, yǎng wèi).
Umthelela wokufudumeza: Itiye elibilisiwe ngokuphelele linomphumela ophawulekayo wokushisa, lithuthukisa ukujikeleza kwegazi emithanjeni encane — lilungele inkathi yobusika.
Izakhiwo zokulwa namagciwane: Ama-polyphenol nama-tannin abonisa umsebenzi wokubulala amagciwane, ecindezela ukukhula kwamagciwane anobuthi emlonyeni nasethunjini.
Ukuqinisa amandla omzimba: Inhlanganisela yamavithamini, amaminerali nezinhlanganisela eziphilayo isekela ukumelana okuphelele komzimba.

9. Ukuphuza:

Izinga lokushisa lamanzi: 90–95°C. Emazingeni aphakeme (icamelo elilodwa) kuvunyelwe 85–90°C.
Inani letiye: 3–5 g ku-150 ml wamanzi (indlela yokuthulula); 3–4 g ku-250–300 ml (indlela yaseYurophu).
Isitsha: I-gaiwan yobumba (盖碗, gàiwǎn), iketela lobumba le-Yixing (宜兴紫砂壶, Yíxīng zǐshā hú) noma iketela lengilazi/ lobumba. I-gaiwan iyathandeka ukuhlola iphunga; iketela le-Yixing lilungele ukuphuza nsuku zonke, ligqamise ukuthamba kokunambitheka.
Inqubo:
1. Shisisa isitsha ngamanzi abilayo, thulula amanzi.
2. Faka itiye ulivumele ukuba «livuke» esitsheni esishisisiwe imizuzwana eyi-15–20.
3. Thela amanzi futhi ngokushesha uthulule itiye lokuqala (ukuhlanza, 洗茶, xǐ chá) — lokhu kuvuselela iqabunga futhi kususe uthuli.
4. Ukuthulula okwesibili: thela amanzi bese uyeka imizuzwana eyi-10–15.
5. Hluza utshwala ezinkomishini ngosefa.
6. Ukuthulula okulandelayo: yandisa isikhathi ngemizuzwana emi-5–10 isikhathi ngasinye. Itiye limelana nokuthululwa okugcwele okungu-5–7.
Indlela yaseYurophu: 3–4 g eketeleni elingu-300 ml, ukuyeka imizuzu engu-3–5. Limelana nokuphuzwa okungu-2–3.

10. Ukugcinwa:

I-Ying Hong No.1 itiye elibilisiwe ngokuphelele, elingadingi ukugcinwa esiqandisini. Imithetho eyisisekelo:

Isitsha: Isitsha esivalekile, esingangenisi ukukhanya — ikani likathayela, isikhwama esivalekileyo esine-zip-lock noma isitsha sobumba esivaleka kahle.
Izimo: Indawo eyomile, epholile (engekho ngaphezu kuka-25°C), kude nelanga eliqondile, imithombo yokushisa nephunga elinamandla. Umswakamo womoya — ungeqi ku-60%.
Isikhathi sokugcinwa: Ezimeni ezifanele — iminyaka emi-2–3. Iphunga licace kakhulu ezinyangeni ezingu-12–18 zokuqala emva kokukhiqiza.
Izitha zetiye: Umswakama, ukukhanya, izinga lokushisa eliphezulu, amaphunga angaphandle, umoya-mpilo.

11. Intengo Nokukhwabanisa:

Isigaba sentengo: I-Ying Hong No.1 ingamatiye abomvu asesigabeni esiphakathi nendawo. Amagreyidi avamile atholakala kusuka ku-50 kuye ku-100 RMB ngo-500 g, amabhathini ekhwalithi ephezulu okuvuna kwasentwasahlobo — kusuka ku-200 RMB nangaphezulu. Intengo iphansi kakhulu kuneye-Ying Hong No.9, amagreyidi ayo aphakeme (金毫, jīn háo — «izinhlungu zegolide») angafinyelela ezinkulungwaneni ezimbalwa zama-RMB nge-jin. Izinto ezithonya intengo: isikhathi sokuvuna, izinga leqabunga, idumela lendawo, indlela yokucutshungulwa.
Ungakugwema kanjani ukukhwabanisa:
- Thenga kubathengisi ababhekiwe: Izitolo ezikhethekile zetiye ezinezitifiketi zomvelaphi noma ngqo emaphandleni ase-Yingde.
- Hlola ubukeka obungaphandle: Amaqabunga kufanele abe milile, asongeke kahle, acwebezele ngamafutha. Amaqabunga aphukile, anothuli noma angalingani — uphawu lwekhwalithi ephansi.
- Hlola iphunga: Iqabunga elomile kufanele libe nephunga elimsulwa, elinothile elimnandi- njenge-malt ngaphandle kwamaphunga abanzi, amuncu noma amakhemikhali.
- Hlola utshwala: Umbala kufanele ubomvu, ugqame futhi ukhanye, unendandatho yegolide. Utshwala obunsundu noma obufiphele — uphawu lwezinto ezisezingeni eliphansi noma ukuphazamiseka kobuchwepheshe.
- Qaphela amanani aphansi kakhulu: Intengo ephansi ngokungafanele yegreyidi ephezulu ebikiwe ye-Ying Hong No.1 — isibonakaliso sokuthi kungenzeka kube nokushintshwa nge-cultivar eyisisekelo.

12. Amaqiniso Athakazelisayo:

Imisuka yase-Assam: Ngokungafani ne-Ying Hong No.9, eyakhiwa eqenjini elikhulu lamaqabunga lase-Yunnan (okuyizindlela ezifanayo zase-Assam, kodwa ezalethwa nge-Yunnan), i-Ying Hong No.1 yatholwa ngqo ezintweni zase-Assam. Lokhu kuyenza ibe ngomunye wamacultivar kazwelonke ambalwa ase-China anozalo oluqondile lwase-Assam.
Ukukhiqiza okuphawulekayo: Isivuno esifinyelela ku-350 kg womile wetiye nge-mu (cishe 5250 kg/ha) — ngesinye sezibalo eziphakeme kakhulu emacultivareni etiye elibomvu, okwakunomthelela ekubalulekeni kwawo ekukhiqizeni itiye elibomvu lokuthekelisa ngobuningi ngeminyaka yawo-1960–1980.
Umkhawulo weTropiki yaseNyakatho: I-Yingde icishe ibe semgqeni weTropiki yaseNyakatho — emkhawulweni ofanayo nezindawo ezinkulu zetiye zase-Assam (India) nase-Kandy (Sri Lanka), okudala izimo zesimo sezulu ezifanayo zamacultivar anamaqabunga amakhulu.
Itiye elibomvu elalithanda iYurophu: I-Ying De Hong Cha, okuhlanganisa itiye le-cultivar i-Ying Hong No.1, kusukela ngawo-1960 yathunyelwa emazweni angaphezu kuka-70, yathola izindondo zegolide emibukisweni yamazwe ngamazwe futhi yahlinzekwa emikhosini e-Buckingham Palace.
«Umfowethu omdala»: Nakuba i-Ying Hong No.9 yaba yinkanyezi yalolu chungechunge, eka-No.1 yamukelwa njenge-cultivar kazwelonke ngaphambi kwayo, ngonyaka owodwa ngaphambi kweka-No.9 (1987 uma uqhathanisa no-1988), futhi ngomqondo oqinile «iyizibulo» lohlelo lokukhetha lweNhlanganowo Yokucwaninga Itiye yase-Guangdong.

13. Ukuqhathanisa Namanye Amatiye Abomvu:

I-Ying Hong No.9 (英红9号, Yīng Hóng 9 Hào): «Isihlobo» esiseduze. I-Ying Hong No.9 yakhiwa eqenjini elikhulu lamaqabunga lase-Yunnan, ihluke ngesimo esikhulu esinjengezihlahla, iqabunga elikhudlwana. Ekunambithekeni kwe-No.9 — kunomunyu omningi kanye nobumnandi obucebile boju nezithelo; i-No.1 — ithambe, inhle, inethoni yezimbali egqamile. I-No.9 ibiza kakhulu futhi isakazeke kabanzi emakethe.
I-Dian Hong Gongfu (滇红工夫, Diān Hóng Gōngfu): Itiye elibomvu lase-Yunnan elivela emacultivareni amakhulu amaqabunga. Liyafana ngohlobo lwezinto zokusetshenziswa nokugcwala komzimba wotshwala, kodwa lihluke ngamanothi agqamile oju nopelepele kanye «nomzimba wase-Yunnan» ojwayelekile. I-Ying Hong No.1 ivamise ukuba lula futhi ihlanzekile ekunambithekeni.
I-Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): I-cultivar yamaqabunga amancane esifundazweni sase-Anhui, eyaziwa ngephunga elicolekileyo «le-orchid» (祁门香). Ihluke ngokuphelele e-Ying Hong No.1 ngohlobo lwezinto zokusetshenziswa nesitayela: i-Keemun — icolekile, iwayini nezithelo; i-Ying Hong — inamandla, i-malt enoshukela.
I-Zheng Shan Xiao Zhong (正山小种, Zhèngshān Xiǎozhǒng): Itiye elibomvu lase-Fujian elinomsi wepayini ojwayelekile (kunguqulo yendabuko) noma amanothi ezithelo nezimbali (kunguqulo yesimanje). Lihluke kakhulu ngesitayela — i-Xiao Zhong yakhiwe kwi-cultivar yamaqabunga amancane futhi inobuchwepheshe obuhlukile bokubuna ngomsi.

Ekuphetheni:

I-Ying Hong No.1 itiye elihle, eliwumfuziselo elibomvu elinomugqa omkhulu womlando kanye nephrofayili yokunambitheka ezwakalayo. Ihlanganisa amandla ezinto ezinkulu zamaqabunga ase-Assam nobuhle be-terroir yase-Guangdong, inikeza utshwala obunothile be-malt-noju obunesakhiwo esihle nobumnandi obubuyayo obujabulisayo. Leli tiye lilungele labo abazisayo amatiye abomvu anemizimba nomoya, kepha bafuna enye indlela ethambile netholakala kalula kune-Ying Hong No.9 edumile. Kwabaqalayo emhlabeni wetiye elibomvu lase-China, i-Ying Hong No.1 ingaba indawo enhle yokuqala — itiye elithembekile, eliqondakalayo nelinomusa, libonisa ngokucacile ukuthi kungani amatiye abomvu aseNingizimu ye-China ethole ukuhlonishwa emhlabeni wonke.