I-Yinghong 9 · new.thetea.app

I-Yinghong 9 iyitiye elibomvu eliyingqophamlando lesifundazwe sase-Guangdong, elimelela isenzakalo esingavamile embonini yetiye yomhlaba jikelele lapho igama le-cultivar ekhethiwe liphinde libe igama lomkhiqizo ophelile kanye nomkhiqizo womphakathi wesifunda. Leli tiye, elazalwa ngomsebenzi wesayensi wengxenye yekhulu leminyaka, lihlanganisa amandla ezinhlobo zamaqabunga amakhulu ase-Yunnan nokucwengwa kwendawo yase-Guangdong.

1. Ukuhlukaniswa Nomsuka:

Uhlobo: Itiye elibomvu (红茶, hóngchá), elivutshelwe ngokuphelele (i-oxidized). Ngokwezigaba zaseYurophu — itiye elimnyama (black tea).
Isigaba: Amatiye abomvu asezingeni eliphezulu e-China; uhlobo oluphambili lwe-Ying De Hong Cha (英德红茶, Yīngdé Hóngchá) — “itiye elibomvu lase-Yingde”, eliphakathi kwamatiye amathathu amakhulu abomvu e-China kanye ne-Qi Men Hong Cha (祁门红茶) ne-Dian Hong (滇红).
Umsuka: I-China (中国), isifundazwe sase-Guangdong (广东省, Guǎngdōng Shěng), idolobha lase-Qingyuan (清远市, Qīngyuǎn Shì), isifunda sase-Yingde (英德市, Yīngdé Shì). Amasimu etiye agxile ezindaweni eziyizintaba zangaphambili zenyakatho ye-Guangdong, ikakhulukazi emngceleni we-Yingde nezindawo eziwakhele. Kusukela ngo-2005 ukutshalwa kwandiselwe ezindaweni ezisempumalanga nasentshonalanga yesifundazwe, kanye nangaphandle kwaso — e-Sichuan, e-Guangxi, e-Fujian, e-Yunnan, e-Guizhou nase-Tibet. Kuze kube manje ingqikithi yendawo yezitshalo ze-Yinghong 9 e-Guangdong nangaphandle idlula amahektha ayi-10 000.
Izixhumanisi ze-geographic: Cishe 24°10′ N, 113°25′ E (indawo emaphakathi yesifunda sase-Yingde).

2. Umlando Nokubaluleka Kwamasiko:

Umlando: Umlando wanamuhla wokutshala itiye e-Yingde waqala ngo-1955, lapho epulazini likahulumeni i-“Yingde Xinsheng” (英德新生联合企业公司) kwatshalwa ngempumelelo imbewu yezinhlobo zamaqabunga amakhulu ase-Yunnan, ezafika zivela e-Xishuangbanna nase-Fengqing ngo-1956. Ngo-1959 kakade kwakhiqizwa itiye lokuqala elibomvu ngalokhu kusetshenziswa — i-Ying De Hong Cha, eyazuza ngokushesha ukuhlonishwa emhlabeni jikelele. Ngo-1961 ososayensi be-Guangdong Provincial Tea Research Institute (广东省农业科学院茶叶研究所, Guǎngdōng Shěng Nóngyè Kēxuéyuàn Cháyè Yánjiūsuǒ) bakhetha imigqa engama-22 yama-clone angenabuhlungu kusukela enanini lamaqabunga amakhulu ase-Yunnan. Omunye wabo uthole inombolo yokusebenza ethi “Ying Cha 17” (英茶17号). Ngo-1963 izithombo zadluliselwa esiqiwini sokuhlola izinhlobo, kwathi ngo-1964, ngemva kokuthuthelwa engadini eyinhloko yezinhlobo, imigqa yama-clone yaqanjwa kabusha ngokuthi uchungechunge lwe-“Ying Hong” (英红) — ngegama lendawo. “Ying Cha 17” yathola igama lokugcina elithi Ying Hong 9 Hao (英红9号). Kusukela ngo-1970 kuya ku-1974 kwenziwa ukuhlola okuphelele kwezici zomnotho, isivuno, ikhwalithi yetiye elibomvu, izinkomba ze-biochemical kanye nokumelana nezimo ezingezinhle. Ngo-1982 kwamiswa izilingo zokuqhathanisa eziphindaphindwayo, kwathi ngo-1985 — izilingo zesifunda e-Zhanjiang ngokubamba iqhaza kwezinhlobo ezintsha eziyi-11. Ngo-1986 i-Yinghong 9 yaqashelwa njengenhlobo ephakeme yesifundazwe (省级良种) yi-Guangdong Crop Certification Committee. Ngo-1988 kwanikezwa isitifiketi esisemthethweni (inombolo yesitifiketi: 粤审茶1988010). Ngo-2010 inhlobo yazuza isikhundla senhlobo ehamba phambili yezolimo yesifundazwe (广东省农业主导品种). Ekupheleni kweminyaka yama-1980, abasebenzi besikhungo, besebenzisa imiqumbe eyodwa ye-Yinghong 9, basungula ubuchwepheshe bokukhiqiza itiye elibomvu elisezingeni eliphezulu i-“Jin Hao” (金毫, Jīn Háo — “uboya begolide”), bagcwalisa igebe ekukhiqizeni amatiye abomvu asezingeni eliphezulu avela ezinhlotsheni zamaqabunga amakhulu. Lo mkhiqizo wawina izindondo zegolide emncintiswaneni “Famous Teas of Guangdong” kathathu (ngo-1992, 1994, 1996) futhi wathola isitifiketi esithi “Umkhiqizo Omusha Oyisihluthulelo Sikazwelonke” (国家重点新产品) ovela eminyangweni emihlanu ye-PRC. Ngo-2019, engqungqutheleni yaminyaka yonke ye-15 ye-Chinese Tea Economy, i-International Tea Committee yanikeza i-Ying De Hong Cha isihloko esithi “Itiye Lomhlaba Elibomvu Elinephunga Elimnandi Eliphakeme” (世界高香红茶).
Igama:
- Ying (英) — uhlamvu lokuqala egameni lesifunda sase-Yingde (英德), indawo yokuzalanisa nokukhiqiza okuyinhloko.
- Hong (红) — “obomvu”, okubonisa uhlobo lwetiye.
- 9 Hao (9号) — inombolo yomugqa we-clone ochungechungeni lwamayunithi akhethiwe angama-22. Inombolo yokuqala yokusebenza yayiyi-17 (“Ying Cha 17”), kodwa ngemva kokuqamba kabusha uchungechunge ngokuthi “Ying Hong” inombolo yaphinde yabelwa kabusha.
Ukubaluleka kwamasiko: I-Yinghong 9 iwuphawu oluqavile kanye nokuziqhenya kwemboni yetiye yase-Guangdong. Ngo-1963 i-Ying De Hong Cha yaqala ukukhonjiswa endalini e-London futhi yathola izilinganiso eziphezulu. Ngawo lowo nyaka, iNdlovukazi yase-United Kingdom u-Elizabeth II wasebenzisa itiye elibomvu lase-Yingde ukwamukela izihambeli edilini elisemthethweni, okwathi ngemva kwalokho laba yitiye lesipho lekhosi lasebukhosini. Isekela likandunankulu kanye noNgqongqoshe Wezangaphandle u-Chen Yi (陈毅) ngo-1965 wadlulisela kubuholi besifunda sase-Yingde umyalo ngoMarshal Zhu De: “Ngisho nendlovukazi iyalithanda itiye lenu elibomvu — kufanele nenze into enkulu ngalo.” Ngo-2021 indawo yamasimu etiye asezingeni e-Yingde yafinyelela ku-170,200 mu (cishe amahektha ayi-11,350), umthamo wonyaka womile wawungu-13,500 tonnes, futhi inani lomkhiqizo lidlule amabhiliyoni ama-5 yuan, lapho i-Yinghong 9 yenza iningi elikhulu.

3. Incazelo Yezitshalo Nempahla Esetshenziswayo:

Uhlobo / I-Cultivar: Ying Hong 9 (英红9号, yīng hóng jiǔ hào) — i-cultivar yohlobo lwe-Camellia sinensis (L.) Kuntze, ekhethwe ngendlela ye-clonal selection kusukela enanini lamaqabunga amakhulu ase-Yunnan (云南大叶群体, Yúnnán Dàyè Qúntǐ), elethwe e-Yingde ngo-1956. Ingesohlobo lwe-arboreal large-leaf type (乔木型大叶种, qiáomù xíng dàyè zhǒng). Izici zezitshalo:
- Isimo: Isihlahla esinesiqu esiqondile, esinamandla, esibonisa ukubusa okuphezulu. Umqhele uvulekile kancane, amagatsha aminyene ngokulingene.
- Amaqabunga: Ama-elliptical, aluhlaza okotshani okukhanyayo, anobuso obucwebezelayo obuphumile kanye nesiqongo esicijile kancane kancane. Umphetho weqabunga u-agagazile kancane, iqabunga lihlezi lisongekile kancane.
- Imiqumbe: Umbala ophuzi-oluhlaza, imbozwe kakhulu uboya. Amandla okwakha amahlumela aphezulu. Ihlumela elithi “iqumbe elilodwa — amaqabunga amathathu” lifinyelela ku-12.7 cm ubude kanye no-2.05 g isisindo — inhlobo ingeyesigaba se-heavy-bud type (重芽型品种). Amahlumela onyaka owodwa afinyelela ku-132.7 cm ngobukhulu obuyi-1.13 cm futhi athwala amaqabunga afinyelela kwayi-100 — inkomba edlula inani lasekuqaleni lase-Yunnan.
- Izimbali: Ziphuzi-mhlophe, ububanzi be-corolla bungu-3–4 cm. I-pistil ingaphezulu kune-stamens, i-stigma inezingxenye ezintathu. Ukuqhakaza kuyinala, ukuthela kuncane kakhulu (花多而结实甚少).
- Ukuqhuma kwezihlahla: Ukuqala kokukhula — maphakathi nasekupheleni kuka-March; ukuqala kokwakheka kwamahlumela — ngasekupheleni kuka-March — ekuqaleni kuka-April; isikhathi sokuphumula — maphakathi nenyanga ka-November — ekuqaleni kuka-December. Umjikelezo ogcwele wezitshalo uthatha izinsuku ezingama-247–278.
Ukuvunwa: Ngenxa yokuvuka kusenesikhathi kanye nesikhathi eside sokukhula, ukuvunwa kungenzeka kusukela ngo-March kuya ku-November. Okuyigugu kakhulu ukuvunwa kwasentwasahlobo (春茶, chūnchá), ikakhulukazi ekuqaleni kwentwasahlobo (明前, míngqián). Isivuno esimaphakathi — ngaphezu kuka-150 kg womile nge-mu, okuphindwe ka-5 kunezinhlobo ezijwayelekile.
Izinga lokuvuna: Kuncike ebangeni lomkhiqizo:
- Jin Hao (金毫) — imiqumbe eyodwa kuphela (单芽, dān yá), evunwe ngaphambi koMkhosi we-Qingming (清明); ingxenye yemiqumbe evulekile ayidluli u-5%, ubude besiqu abudluli ku-0.5 cm.
- Jin Mao Hao (金毛毫) — iqumbe elilodwa neqabunga elilodwa elingakavuleki (一芽一叶初展); ingxenye yempahla ehambisana nezindinganiso okungenani ingu-90%.
- Jin Ying Hong (金英红) — iqumbe elilodwa namaqabunga amabili angakavuleki, avunwe ngaphambi komhla zingama-30 ku-April; ingxenye yempahla ejwayelekile okungenani ingu-80%.
- I-Yinghong 9 (isigaba esiningi) — iqumbe elilodwa namaqabunga amabili avulekile (一芽二叶初展), avunwe ngemva kokuphakama kwentwasahlobo.

4. Indawo Nezici Zokutshala:

Isimo sendawo: Isifunda sase-Yingde sisemaphethelweni asenyakatho yesifundazwe sase-Guangdong, endaweni yezintaba zangaphambili ze-Nanling Range (南岭). Indawo inezintaba, inqanyulwe imifula nezifudlana, inezigodi eziningi. Isifunda sisempambana-mgwaqo wendawo eshisayo neyitropiki epholile.
Ukuphakama okukhulela kukona: Amasimu etiye asezindaweni eziphakeme kusukela ku-100 kuye ku-500 m ngaphezu kogu lolwandle, emithambekeni engaphezu kuka-25°.
Inhlabathi: I-red soil (红壤, hóng rǎng), evundlile, enomoya omuhle, i-profile ejulile, enokuqukethwe okuphezulu kwezinto eziphilayo namaminerali. I-pH ekahle ingu-4.5–6.5. I-red soils yase-Yingde inothe nge-iron ne-aluminium, okunomthelela omuhle ekuthuthukisweni kohlelo lwempande kanye nokuqoqwa kwama-polyphenols.
Isimo sezulu: I-subtropical monsoon, nobusika obupholile nehlobo elishisayo nelinezulu elinomswakama. Izinga lokushisa lonyaka eliphakathi nendawo lingu-20–22°C. Imvula ingu-1800–2000 mm ngonyaka, umswakama womoya uphezulu. Isamba samazinga okushisa asebenzayo kanye nobude be-sunshine bunikeza isikhathi eside sokukhula. Inkungu yasekuseni evamile namazolo ayinala kufaka isandla ekwakhekeni kwamahlumela anephunga elimnandi.
Izici zokutshala: I-Yinghong 9 ibonisa ukuzivumelanisa nezimo okuhle hhayi e-Guangdong kuphela, kodwa nase-Sichuan, e-Guangxi, e-Fujian nakwezinye izifunda ezishisayo ezipholile. Inhlobo ibonakala ngokumelana nesithwathwa okuphezulu ohlotsheni lwamaqabunga amakhulu kanye nokumelana nezifo nezilokazane ezinkulu.

5. Ubuchwepheshe Bokukhiqiza:

I-Yinghong 9 icutshungulwa ngobuchwepheshe obujwayelekile betiye elibomvu ngokuhunyushwa okucabangela imininingwane yempahla yamaqabunga amakhulu.

Ukuvuna (采摘, cǎi zhāi): Ukuvuna ngesandla ngokuhambisana nezindinganiso zebanga. Ezigabeni eziphakeme (Jin Hao, Jin Mao Hao) — imiqumbe yasekuqaleni kwentwasahlobo kuphela kanye namaqabunga angakavuleki.
Ukwetha (萎凋, wěi diāo): Amaqabunga avuniwe awendlalwa ngongqimba omncane emathileyi e-bamboo endaweni evulekile (ukwetha ngelanga noma emthunzini) noma endaweni enomoya omuhle. Isikhathi — amahora ayi-12–18 noma ngaphezulu. Inhloso — ukwehlisa okuqukethwe umswakama kufinyelele ku-60–70% wangaphambilini, ukwenza iqabunga lithambe futhi linwebe, ukuqala izinqubo zokuqala ze-biochemical zokwenza i-oxidation.
Ukusonga (揉捻, róu niǎn): Amaqabunga awethiwe asongwa ngesandla noma nge-rollers ngezigaba ezimbalwa. Impahla yamaqabunga amakhulu ye-Yinghong 9 idinga ukusongwa okude futhi okunamandla ukuze kubhidlizwe ngokuphelele isakhiwo samangqamuzana futhi kukhululwe ijusi yamangqamuzana edingekayo ekwenzeni i-oxidation esezingeni.
Ukuvutshelwa / I-Oxidation (发酵, fā jiào): Isigaba esibalulekile. Amaqabunga asongiwe abekwa ngongqimba ongu-8–12 cm endaweni yokuvutshela ngezinga lokushisa elingu-22–28°C nomswakama ongu-90–95%. Isikhathi — amahora ama-3–5. Ngesikhathi se-oxidation egcwele, ama-catechin aguqulwa abe ama-theaflavin nama-thearubigin, akha umbala obomvu-nsundu oyisici weqabunga, iphunga elicebile kanye nokunambitheka.
Ukomisa (烘干, hōng gān): Kwenziwa ngezigaba ezimbili: ukoma kokuqala (毛火, máo huǒ) ngezinga lokushisa eliphakeme ukuze kumiswe ngokushesha ukuvutshelwa kanye nokoma kabusha (足火, zú huǒ) ngezinga lokushisa elehlisiwe ukuze kulungiswe iphunga futhi kususwe umswakama osele. Umswakama wokugcina — akukho ngaphezulu kuka-6%.
Ukuhlunga (分级, fēn jí): Itiye eliphelile liyahlungwa futhi lihlelwe ngobukhulu nekhwalithi libe amaqembu amaqabunga aphelele, iqabunga eliphukile kanye neqembu elincane. I-Tips (imiqumbe) enoboya obugolide obuningi ikhethelwa amabanga aphezulu.

6. Izici Ze-Organoleptic:

Ukubukeka kweqabunga elomile: Amaqabunga asongwe ngokuqinile, anwebekayo asesimweni semicu noma “amashiya” agobile kancane. Umbala — kusuka konsundu ngokumnyama kuye komnyama ngokucwebezelayo okunamafutha, okuhlanganiswe obala obuningi begolide nobomvu kweziphethu. Emabangeni aphezulu (Jin Hao) — uboya obugolide obungapheli, isimo esiqinile, esibushelelezi, ngaphandle kothuli lwetiye kanye namaqembu aphukile.
Iphunga leqabunga elomile: Licebile, lifudumele, liyagogoda. Amanothi aphambili: ubhatata (薯香, shǔ xiāng — “ikhadi lezivakashi” eliyisici le-Yinghong 9), uju, i-malt, izithelo ezomisiwe (i-prune, i-apricot eyomisiwe, i-raisin), anezithako ezicashile zikashokoledi, izinongo (i-cinnamon, i-clove) kanye namathoni ezimbali.
Iphunga le-infusion: Liyakhanya, linamandla, liphakeme (高锐, gāo ruì). Kugqama amanothi kabhatata omnandi noju, asekelwa izithelo (i-apricot, iplamu evuthiwe), i-malt kanye ne-caramel. Ingxenye yezimbali (i-orchid, i-rose) ivela ngobumnene ngemuva.
Ukunambitheka: Kugcwele, kunothe, kusajusi. Ifomula yokunambitheka ichazwa ngokujwayelekile ngokuthi “kugcwele, kunamandla, kusha, kuyavuselela” (浓、强、鲜、爽, nóng, qiáng, xiān, shuǎng). Umzimba wetiye ushinyene, ubumnandi buyabonakala (uju, i-caramel), umunyu wokulunywa mnene futhi ushintsha ngokushesha ube ukunambitheka okumnandi ngemva (回甘, huí gān). Ubuhlungu abukho noma buncane kakhulu. Ukunambitheka ngemva kuhlala isikhathi eside, kufudumeza, kunamanothi ezithelo ezomisiwe kanye noshokoledi.
Umbala we-infusion: I-amber ebomvu (红艳明亮, hóng yàn míng liàng), ocebile, osobala, onomphetho wegolide (金圈, jīn quān) emaphethelweni enkomishi — uphawu lokugcwala okuphezulu kwe-theaflavins.
Indawo yetiye (iqabunga elenziwe): Amaqabunga aphelele, anwebekayo anombala obomvu-nsundu, avuleke ngokulingana. Emabangeni aphezulu — inqwaba yemiqumbe egolide-iwolintshi. Indawo yetiye ithambile, imnene, ibomvu ngokugqamile, icwebezelayo (嫩明红亮).

7. Ukwakheka Kwamakhemikhali:

I-profile ye-biochemical ye-Yinghong 9 ibonakala ngokuqukethwe okuphezulu kwezakhi ezikhishwayo, okubangelwa izakhi zofuzo zohlobo lwamaqabunga amakhulu kanye nezimo zendawo.

Ama-Polyphenols (茶多酚): Okuqukethwe eqabungeni elisha — cishe 34.17%, okuphakeme kakhulu kunamatiye amaningi abomvu anamacembe aphakathi nendawo. Etiyeni eliphelile ngemva kokufakwa kwe-oxidation ephelele, okuqukethwe ama-polyphenols kwehlela ku-11–21% (kuya ngezinga lokuvutshelwa kanye nebanga). Ingxenye enkulu yama-catechin iguqulwa ibe theaflavins (茶黄素, cháhuángsù) — 0.8–1.5% — kanye nama-thearubigins (茶红素, cháhóngsù) — 7–12%, akha umbala, ukunambitheka kanye nomsebenzi we-biological we-infusion. Okuqukethwe kwama-catechin eqabungeni elisha — cishe 152.13 mg/g.
Ama-Amino acid (氨基酸): Okuqukethwe okuphelele eqabungeni elisha — cishe 2.06%; etiyeni eliphelile — 0.78–3.64% kuya ngesikhathi sokuvuna kanye nebanga. Ingxenye eyinhloko — i-L-theanine (L-茶氨酸), ehlinzeka ngengxenye yokunambitheka emnene, emnandi, kanye nomphumela we-synergistic ne-caffeine (ukuphapha okuzolile ngaphandle kokukhathazeka).
Ama-Alkaloids: Okuqukethwe yi-caffeine (咖啡碱) — 4.12–4.35%, okuyinkomba ephakeme impela phakathi kwamatiye abomvu. Kukhona futhi i-theobromine ne-theophylline ngamanani amancane.
I-Extract encibilikayo emanzini (水浸出物): 38.16–41.25% — inkomba ephezulu, ekhombisa ukugcwala nokujula kokunambitheka.
Ushukela oncibilikayo: Cishe 4.26%, unikeza ubumnandi bemvelo be-infusion.
Amafutha abalulekile kanye nezinhlanganisela ezinuka kamnandi: Iphrofayili yephunga elicebe ngokwedlulele, ebangelwa ukuqukethwe okuphezulu kwe-linalool, i-geraniol, i-phenylethyl alcohol namanye ama-terpenoid. Inothi eliwuphawu lobhatata (薯香) lixhumene nenhlanganisela ethile yama-aldehyde ne-maltol.
Amavithamini: C (cishe 50 mg/100 g, kancane kancane kubhidlizwa ngesikhathi sokuvutshelwa), iqembu B (B₁, B₂, B₆), E, K.
Amaminerali: I-Potassium (cishe 2000 mg/100 g), i-calcium (cishe 300 mg/100 g), i-magnesium, i-manganese, i-iron, i-fluoride, i-zinc.
Ama-Flavonoids (黄酮类): Cishe 0.72%, anezela emsebenzini we-antioxidant.

8. Izakhiwo Eziwusizo:

Umthelela wokuvuselela: Ukuqukethwe okuphezulu kwe-caffeine (4.12–4.35%) kuhlangene ne-L-theanine kunikeza ukugqugquzelwa okubonakalayo kodwa okumnene kwesistimu yezinzwa ephakathi — ukwenyuka kokugxilisa ingqondo, ukusebenza nokuphapha ngaphandle “kokugqama” okungazelelwe nokuwohloka okulandelayo.
Ukuvikelwa kwe-antioxidant: Ama-Theaflavin nama-thearubigin e-Yinghong 9 anakho ukukwazi okuqinisekisiwe ukungathathi hlangothi kwama-radical akhululekile. Ucwaningo luveze ukuthi ngokuqukethwe ama-theaflavin nama-thearubigin i-Yinghong 9 idlula i-Qi Men Hong Cha ne-Dian Hong.
Ukwenza kwe-hepatoprotective: Ucwaningo lwaselebhu (i-Guangdong Academy of Agricultural Sciences) lukhombise ukuthi i-extract enamanzi ye-Yinghong 9 iyakwazi ukwehlisa amazinga ezimpawu zokulimala kwesibindi (ALT, AST) futhi icindezele indlela yokuvuvukala i-TNF-α/NF-κB, inikeze umphumela wokuvikela ekulimaleni okunamandla otywala.
Ukuthuthukiswa kokugaya ukudla: Kuvuselela ukukhishwa kwejusi yesisu, kusiza ekuhlukaniseni amafutha. Itiye elibomvu ngokwesiko lithathwa njengesiphuzo “esifudumele” (性温) futhi liyanconywa kubantu abanokugaya okubuthakathaka.
Umphumela wokufudumeza: I-Yinghong 9, njengetiye elivutshiwe ngokuphelele, isiza ekuthuthukiseni ukujikeleza kwegazi kanye ne-thermoregulation, ibaluleke kakhulu ngesikhathi sonyaka esibandayo.
Ukusekela uhlelo lwenhliziyo nemithambo yegazi: Ukusetshenziswa njalo kungasiza ekwehliseni amazinga e-LDL-cholesterol, ukuqinisa izindonga zemithambo kanye nokwenza umfutho wegazi ube ngokwejwayelekile.
Umphumela we-diuretic: I-Caffeine ne-theobromine kuvuselela ukugeleza kwegazi ezinso, kusiza ekukhipheni uketshezi olungaphezulu kanye nokunciphisa ukuvuvukala.
Ukusebenza kwe-antibacterial: Ama-Polyphenols nama-catechin anakho ukukwazi ukucindezela ukukhula kwamagciwane abangela izifo.

9. Ukuphisa:

Izinga lokushisa lamanzi: 90–95°C (hhayi amanzi abilayo — ukuze kugcinwe izinhlanganisela zephunga ezintekenteke).
Inani letiye: 5 g nge-150 ml wamanzi (indlela ye-gongfu); 3–4 g nge-200–250 ml (indlela yaseYurophu).
Izitsha: I-gaiwan ye-porcelain (盖碗, gàiwǎn) — ukukhetha okuhle, okuvumela ukuthi iphunga lidaluleke ngokugcwele; i-teapot ye-Yixing (宜兴紫砂壶) eyenziwe ngobumba obomvu noma obunsundu; i-teapot ye-porcelain.
Inqubo (indlela ye-gongfu):
1. Shisisa i-gaiwan ne-chahai (茶海) ngamanzi abilayo, ukhiphe amanzi.
2. Thela u-5 g wetiye ku-gaiwan eshisisiwe; donsela umoya wephunga leqabunga elomile — lokhu kungukuhlangana kokuqala netiye.
3. Thela amanzi ane-90–95°C bese uwakhipha ngokushesha (ukuwasha, 洗茶, xǐ chá) — ukuvusa iqabunga.
4. Ukuphisa kokuqala: thela amanzi, kuhlale imizuzwana eyi-5–8. Thela e-chahai, wehlukanisele ezinkomishini.
5. Ukuphisa kwesibili kuya kwesine: imizuzwana eyi-5–10, kukhuliswe kancane kancane isikhathi sokudalulwa.
6. Ukuphisa kwesihlanu kuya kwesishiyagalombili: imizuzwana eyi-15–30 noma ngaphezulu njengoba ukunambitheka kuncipha.
7. I-Yinghong 9 yamabanga aphezulu imelana nokuphiliswa okuyisithupha kuya kweyisishiyagalombili, izigaba eziningi — okune kuya kokuyisithupha.
Imibandela ebalulekile:
- Ngenxa yokuqukethwe okuphezulu kwezakhi ezikhishwayo, itiye lingabambezeleka kalula — ukuphisa kokuqala kufanele kusheshe.
- I-Yinghong 9 ifanele kakhulu ukwenza itiye elinobisi (奶茶, nǎichá): i-infusion egcwele, enomfutho ayilahleki ephikisaneni nobisi, kodwa ithola umbala opinki omuhle.

10. Ukugcinwa:

Izimo: Indawo eyomile, epholile, emnyama, kude nelanga eliqondile kanye nemithombo yokushisa.
Isitsha: Ukupakishwa okuvalekile — ithini lensimbi, isikhwama esinocwecwe olunamanzi oluneflapha noma ukupakishwa kwe-vacuum. Gwema ukuthintana namaphunga angaziwa (izinongo, amakha, amakhemikhali asendlini).
Izinga lokushisa: Egunjini (15–25°C). Ukugcinwa efrijini akudingeki futhi akunconywa — i-condensation uma ikhishwa ilimaza itiye.
Isikhathi sokugcina: Uma izimo zilandelwa — iminyaka emi-2–3. I-Yinghong 9 akuyona enye yamatiye athuthuka ngokuguga; ikhwalithi enhle kakhulu — ezinyangeni zokuqala eziyi-18 ngemva kokukhiqizwa.
Izitha zetiye: Umswakama, ukukhanya, umoya-mpilo, izinga lokushisa eliphezulu, iphunga elingaziwa.

11. Intengo Nemikhiqizo Ebingelona:

Isigaba sentengo: I-Yinghong 9 ithatha ububanzi obubanzi bentengo — kusukela ezigabeni eziningi ezithengekayo kuye kweziphakeme kakhulu. I-Yinghong 9 eningi (一芽二叶) — kusukela ku-200 kuye ku-800 yuan nge-jin (500 g); Jin Ying Hong — 800–2000 yuan; Jin Mao Hao — 2000–5000 yuan; i-Jin Hao emiqumbeni eyodwa — kusukela ku-5000 kuya ku-10,000+ yuan nge-jin, ingenye yamatiye abomvu abiza kakhulu e-China. Imali engenayo ephakathi nendawo kusuka ku-mu yamasimu e-Yinghong 9 icishe ibe ngu-60,000 yuan — okuphindwe kahlanu kunezinhlobo ezijwayelekile.
Ungayigwema kanjani imikhiqizo engelona:
- Thenga kubathengisi abathembekile: Umkhiqizo we-“Hongyan” (鸿雁) ungewe-Guangdong Tea Institute ngokuqondile — umsunguli wale nhlobo. Eminye imikhiqizo ethembekile: “Yibaomin” (怡品茗), “Ying Jiu Zhuangyuan” (英九庄园), “Ba Bai Xiu Cai” (八百秀才).
- Hlola ukubukeka: Amaqabunga kufanele asongwe ngokuqinile, alingane, acwebezele. Amabanga aphezulu — uboya obugolide obuningi. Uthuli lwetiye, umbala oyisicefe, ukungalingani kwamaqembu — izimpawu zomgunyathi.
- Hlola iphunga: Inothi eliwuphawu lobhatata (薯香) liyisibopho — “ikhadi lesivakashi” le-Yinghong 9 langempela, elingekho emgunyathelweni ovela kwezinye izinhlobo.
- Hlola i-infusion: Umbala kufanele ukhanye, ube yi-amber ebomvu, ube sobala, unomphetho wegolide. I-infusion epholile, engenakucwebezela iveza impahla engcolile noma ukwephulwa kobuchwepheshe.
- Bheka intengo ngokuhlolisisa: Uma i-“Jin Hao” inikezwa ngentengo engaphansi kuka-3000 yuan nge-jin — cishe akuwona umkhiqizo wangempela.

12. Amaqiniso Athakazelisayo:

Okuthathu kokukodwa: I-Yinghong 9 ngelinye lamatiye ambalwa emhlabeni, igama lawo ngasikhathi sinye lingelomkhiqizo, igama le-cultivar kanye nomkhiqizo wesifunda. Lesi yisenzakalo esiyingqayizivele embonini yetiye yase-China.
I-Jin Hao indala kune-Jin Jun Mei: I-“Jin Hao” esezingeni eliphezulu evela emiqumbeni eyodwa ye-Yinghong 9 yasungulwa ngasekupheleni kweminyaka yama-1980s — kudala ngaphambi kokuvela kwe-Jin Jun Mei edumile (金骏眉, 2005), ethathwa njengomsunguli wamatiye abomvu “e-bud”.
Itiye lasebukhosini: Ngo-1963 u-Elizabeth II wasebenzisa itiye elibomvu lase-Yingde ekwamukelweni kwasebukhosini. I-Ying De Hong Cha yaba ngelinye lamatiye okuqala ase-China ukunqoba i-London ngemva kwamakhulu eminyaka yokubusa kwezinhlobo zase-India nase-Ceylon.
Okuphuzi ngaphambi kokubomvu: Umkhiqizo wokuqala osezingeni eliphezulu owenziwe ngemiqumbe ye-Yinghong 9 kwakungewona obomvu, kodwa itiye eliphuzi — “Yin Hao” (银毫, “uboya besiliva”), olukhiqizwe ngobuchwepheshe be-huangcha (黄茶). Ngemva kwalokho kuphela ososayensi bashintshela kubuchwepheshe obubomvu futhi badala i-“Jin Hao”.
Injini yezomnotho: Ngo-2015 umphumela wezomnotho ohlanganisiwe wokusungulwa kwe-Yinghong 9 wadlula amabhiliyoni ama-4 yuan; ngeminyaka yama-2020s — ngaphezu kwamabhiliyoni ayi-6 yuan, kwaguqula i-Yingde yasuka esifundeni esinezintaba esicindezelekile yaba “izwe letiye” elichumayo.

13. Ukuqhathanisa Namanye Amatiye Abomvu:

Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): Itiye elibomvu lakudala lase-Anhui elivela ku-cultivar emaphakathi enamaqabunga i-Zhu Ye Zhong. Linephunga elidumile le-“qi men xiang” (祁门香) — iphunga eliyinkimbinkimbi elinamanothi ezimbali nezithelo kanye noju. Uma kuqhathaniswa nalo, i-Yinghong 9 ibonisa umzimba oshinyene kakhudlwana, ubumnandi obugqamile bobhatata ne-malt, amandla amakhulu (浓强) kanye nombala ocebile we-infusion onomphetho wegolide. I-Qi Men icoleke ngokwengeziwe futhi icwengekile; i-Yinghong 9 inomzimba ogcwele ngokwengeziwe futhi ivulekile.
Dian Hong (滇红, Diān Hóng): Itiye elibomvu lase-Yunnan elivela kukhokho abafanayo bamaqabunga amakhulu njenge-Yinghong 9. I-Dian Hong ibonakala ngamanothi agqamile ezinongo, okhuni kanye noshokoledi, kanye nokuthungwa okuhlangene, okunamathelayo. I-Yinghong 9 ngokufana kwamandla inobumnandi obuhlanzekile, “obusobala” kanye nenothi lobhatata-noju oluyinkampani, kanye nezinga eliphezulu lokusha (鲜爽度).
Jin Jun Mei (金骏眉, Jīn Jùn Méi): Itiye elibomvu le-premium yase-Fujian, elenziwe ngokuphelele ngemiqumbe ye-cultivar ye-Cai Cha. Linokunambitheka okucolekileyo, okuncane okugqamisa amanothi e-uju nezimbali kanye nokumuncu okuncane kwezithelo. Uma kuqhathaniswa nalo, i-Jin Hao yase-Yinghong 9 inamandla ngokwengeziwe futhi “iyaseningizimu” ngesimo: umzimba ushinyene, ubumnandi bujulile, iphunga lifudumele futhi lihambisana ngokwengeziwe, linengxenye ebalulekile ye-malt noshokoledi.
Zheng Shan Xiao Zhong (正山小种, Zhèng Shān Xiǎo Zhǒng): Umsunguli wamatiye abomvu omhlaba avela ezintabeni zase-Wuyi, e-Fujian. Izinhlobo zendabuko zibonakala ngephunga elidumile “elihhayiwe” (umusi kaphayini), elingekho ngokuphelele e-Yinghong 9. I-Small Zhong entsha “engenantuthu” isondelene kakhulu ne-profile, kodwa iba nomzimba olula kanye namanothi agqamile we-coniferous-resinous.
Ying De Hong Cha evela kwezinye ii-cultivar: E-Yingde kukhiqizwa amatiye abomvu nakwezinye izinhlobo — i-Jin Guan Yin, i-Mei Zhan, i-Rou Gui, ezilethwe zivela e-Fujian. Anamanothi ezimbali agqamile, kodwa angaphansi kwe-Yinghong 9 ngokushinyana komzimba, “amandla” kanye nesiginesha ewumphawu yobhatata-noju.

Ekuphetheni:

I-Yinghong 9 itiye eligcizelela umlando wengxenye yekhulu leminyaka wesayensi yezolimo yase-China, ephindwe kabili ngomusa wendawo eshisayo epholile yasenyakatho ye-Guangdong. Ezalwa okhokho base-Yunnan futhi yakhuliswa enhlabathini ebomvu yase-Yingde, le cultivar yethule umhlaba itiye elibomvu elikwazi ukuncintisana ngokulinganayo nabameleli abahamba phambili balolu hlobo — kusukela ku-Qimen oyingqungqulu kuya ku-Dianhong enamandla. Inothi layo eliwuphawu lobhatata omnandi, ukugcwala okusajusi lokunambitheka kanye ne-infusion ekhanyayo, njengelanga laseNingizimu, enomphetho wegolide kwenza i-Yinghong 9 ibe ukukhetha okuhle kwalabo abafuna etiyeni elibomvu hhayi nje isiphuzo esivuselelayo, kodwa ulwazi lwangempela lwezinzwa — olufudumele, oluvulekile futhi olujule ngokungapheli.