---
title: "Jīnzhài hóngchá"
url: https://thetea.app/ny/article/jinzhai-hongcha
lang: ny
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Jīnzhài hóngchá (金寨红茶)

**Tiyi Wofiira wa Jinzhai** (*Jīnzhài hóngchá*, 金寨红茶) ndi tiyi wofiira wa m’boma la Jinzhai (金寨县) m’chigawo cha Lu'an kumadzulo kwa chigawo cha Anhui. M’bomali limadziwika kwambiri ndi tiyi wobiriwira, koma malinga ndi zolembedwa, kuphika tiyi wofiira kumeneku kunaphunzitsidwa kale m’zaka za m’ma 1950. Njira yake ndi yaifupi: «铜红汤，火糖香» — kapena kuti, «madzi ofiira amkuwa, fungo la moto ndi shuga». Zofunika pa dzinali ndi zatsatanetsatane modabwitsa, mpaka pa ola lomaliza la «moto wakale» pa kutentha kwa 90 °C. Dzinali limatetezedwa kawiri: ngati chinthu chaulimi chokhala ndi chizindikiro cha malo (2014) komanso ngati chinthu chokhala ndi chizindikiro cha malo malinga ndi chilengezo cha National Intellectual Property Administration № 632 (2025).

**1. Gulu ndi Chiyambi:**

* **Mtundu:** Tiyi wofiira (红茶, *hóngchá*) — gulu limatchulidwa m’dzina lenilenilo, ndipo njira yake poteteza ndi yofiira: kufota, kupota, kupesa, kuumitsa.
* **Gulu lalikulu:** Tiyi wofiira wa chigawo cha Anhui; chinthu chokhala ndi chizindikiro cha malo m’njira ziwiri zoteteza.
* **Chiyambi:** China, chigawo cha Anhui (安徽, *Ānhuī*), chigawo cha Lu'an (六安), boma la Jinzhai (金寨, *Jīnzhài*).
* **Dera lotetezedwa:** Boma lonse la Jinzhai: matauni onse 23 ndi midzi yonse amavomerezedwa. Zowonjezera pa chilengezochi zimatchula 14 omwe ali ndi khalidwe labwino kwambiri: Meishan (梅山), Mabu (麻埠), Youfangdian (油坊店), Qingshan (青山), Zhangchong (张冲), Quanjun (全军), Taoling (桃岭), Tiechong (铁冲), Yanzihe (燕子河), Tiantangzhai (天堂寨), Gubei (古碑), Wujiadian (吴家店), Huashi (花石) ndi Baitafan (白塔畈).
* **Ma coordinates a malo:** 115°22′–116°11′ E, 31°06′–31°48′ N — monga momwe zilili m’zolembedwa zofotokozera. M’zowonjezera pa chilengezo cha 2025 manambala omwewo alembedwa ndi cholakwika cha mtundu (mwachitsanzo, «115°221′»), koma tanthauzo lake ndi lofanana.

**2. Mbiri ndi Tanthauzo la Chikhalidwe:**

* **Mbiri:**
    * **Tiyi wa Lu'an.** Zolembedwa zofotokozera zimayamba ndi mbiri yonse ya tiyi wa Lu'an — kuchokera mu «Chikhalidwe cha Tiyi» cha Lu Yu mpaka mu «Nongzheng quanshu» (农政全书) cha Xu Guangqi; malo osungira tiyi wa boma m’dera la boma lino, malinga ndi «Wenxian tongkao» (文献通考), analipo kale mu 965. Iyi ndi mbiri ya tiyi wobiriwira wa chigawochi, osati wofiira.
    * **Zaka za m’ma 1950.** Malinga ndi zolembedwa zomwezo, akatswiri a dipatimenti ya tiyi ya yunivesite ya Fudan — omwe anali okalambulidwe a departmenti ya tiyi ya yunivesite yaulimi ya Anhui — adabwera kudzaphunzitsa Jinzhai kuphika tiyi wofiira.
    * **2014.** Pa 22 May, Unduna wa Zaulimi mwa chilengezo № 2105 udalembetsa Tiyi Wofiira wa Jinzhai mu kaundula wa zinthu zaulimi zokhala ndi chizindikiro cha malo; nambala — AGI01395.
    * **2014.** Chigawo cha Anhui chinakhazikitsa muyezo DB34/T 2068-2014 «Chinthu chokhala ndi chizindikiro cha malo. Tiyi Wofiira wa Jinzhai»; opanga — ofesi ya boma la Jinzhai ndi yunivesite yaulimi ya Anhui. Sindinawone malemba a muyezowo.
    * **2025.** Mwa chilengezo № 632 cha 9 June 2025, National Intellectual Property Administration idavomereza Tiyi Wofiira wa Jinzhai ngati chinthu chokhala ndi chizindikiro cha malo; wopempha — ofesi ya chitukuko cha tiyi ya boma la Jinzhai.
* **Dzina:** «Jinzhai» (金寨) ndilo dzina la boma; «hongcha» (红茶) amatanthauza «tiyi wofiira».
* **Tanthauzo la chikhalidwe:** Jinzhai ndi dera lamapiri lamkati la Lu'an Guapian wobiriwira; tiyi wofiira kwa bomali ndi mzere wachiwiri wa ntchito yomweyo.

**3. Kufotokozera kwa Botanical ndi Zopangira:**

* **Mtundu / Cultivar:** Malinga ndi zofunikira zoteteza — mtundu wamba wam’deralo (当地[群体种](https://thetea.app/ny/article/qunti-zhong), *dāngdì qúntǐzhǒng*).
* **Kukolola:** Zofunikira zinalembedwa kuti zigwirizane ndi kukolola kwamakina: m’masika makina amalowa m’mundamo pamene 80% ya mphukira zafika kukula koyenera, m’chilimwe — pa 60%; kudutsa m’masika 1–2, m’chilimwe kamodzi, m’dzinja 2–3. Musanakolole m’masika ndi makina, mutha kutola pamanja masamba oyambirira — amapangira mtundu wapamwamba kwambiri.
* **Mulingo wa kukolola:** Kufotokozera kwa mphukira (masamba angati pa mphukira) sikukupezeka m’magwero omwe tapeza.

**4. Terroir ndi Makhalidwe a Kulima:**

* **Dera:** Kumadzulo kwa Anhui, boma lamapiri lokhala ndi madamu a Meishan (梅山) ndi Xianghongdian (响洪甸).
* **Kutalika kwa kulima:** 300–600 m.
* **Nthaka:** Makamaka nthaka ya bulauni ya nkhalango (棕壤) ndi ya bulauni yachikasu (黄棕壤), ya asidi komanso ya asidi pang’ono, pH 5.5–6.5; organic matter osachepera 2.0%.
* **Nyengo:** Palibe deta ya manambala m’magwero omwe tapeza.
* **Kubzala:** Mizere iwiri, pakati pa zitsamba 30 cm, mbewu ziwiri pa dzenje — pafupifupi 5000 mbande pa *mu* (亩).
* **Kusamalira:** Feteleza wamkulu — m’dzinja pa kulima kwakuya, feteleza wa masamba amasiyidwa masiku 10 asanakolole. Tizilombo timayang’aniridwa makamaka ndi misampha ndi adani achilengedwe, mankhwala — pang’ono pokha.

**5. Njira Yopangira:**

Zofunikira zoteteza zimalongosola masitepe asanu ndi awiri okhala ndi magawo. Izi ndi kufotokozera kwa Tiyi Wofiira wa Jinzhai makamaka, osati dongosolo lachibadwidwe la gululo.

1.  **Kufota (萎凋, *wěidiāo*).** Mwachilengedwe — wosanjikiza pafupifupi 5 cm, pansi pa 35 °C, maola 6–10; m’mabokosi okhala ndi mpweya wofunda — wosanjikiza pafupifupi 15 cm, pafupifupi maola 4. Mapeto: tsamba lofewa, lobiriwira lakuda, chinyezi 60–64%.
2.  **Kupota (揉捻, *róuniǎn*).** M’magawo angapo, kukakamiza «kofewa — kolimba — kofewa», mphindi 60–70; pambuyo pa gawo loyamba, zotupazo zimasweka ndikusefedwa. Maselo 70–80% awonongeka, masamba 80% apotoledwa mu zingwe.
3.  **Kupesa (发酵, *fājiào*).** Pa 25–30 °C, ndi mpweya wokwanira, chinyezi chapamwamba kuposa 90%, wosanjikiza 8–15 cm, maola 4–6 kuchokera chiyambi cha kupota. Kwatha pamene tsamba lafiira, fungo la udzu lachoka ndipo fungo la maluwa ndi zipatso laonekera.
4.  **Kuumitsa koyamba (毛火, *máohuǒ*).** 110–120 °C, wosanjikiza 1–2 cm, mphindi 10–15, mpaka chinyezi 20–25%.
5.  **Kuumitsa kotsiriza (足火, *zúhuǒ*).** Pambuyo pa mphindi 30–40 zozizira — 80–95 °C, mphindi 15–20, mpaka chinyezi 4–6%: tsinde limasweka likapindidwa, tsamba lakuda ndi lonyezimira ngati mafuta.
6.  **«Moto wakale» (拉老火, *lā lǎohuǒ*).** Tiyi wozizira amatenthedwa kwa ola limodzi pa 90 °C: malinga ndi mawu a chikalatacho, izi zimalimbitsa mawonekedwe ndi kukulitsa fungo la moto la tiyi wofiira.
7.  **Kukonza (整理, *zhěnglǐ*).** Kusefa, kusankha ndi kusakaniza.

**6. Makhalidwe a Organoleptic:**

Kufotokozera kwaperekedwa malinga ndi zofunikira zoteteza za 2025; m’mabokosi muli mawu a gwero.

* **Maonekedwe a tsamba louma:** Zingwe zothina komanso zolimba, zakuda ndi zonyezimira, zokhala ndi tsitsi la golide lowonekera (紧细乌润显金毫). Zolembedwa zofotokozera zimawonjezera kuti zingwezo ndi zozungulira komanso zowongoka (圆直).
* **Fungo la tsamba louma:** Palibe kufotokozera kwapadera m’magwero omwe tapeza.
* **Fungo la madzi:** Fungo la moto ndi kutsekemera (火香带甜). Zolembedwa zofotokozera zimalongosola mokulirapo: fungo lokoma latsopano komanso lalitali komanso fungo lamphamvu la moto (甜香高鲜、火香浓郁).
* **Kukoma:** Kwatsopano, kofewa, ndi kubwerera kotsekemera (鲜醇回甘).
* **Mtundu wa madzi:** Wofiira wamkuwa, wowala, ndi m’mphepete wagolide wa amberi (铜红明亮有琥珀金圈).
* **Masamba otsala:** Ofiira mofanana, owala (红匀明亮).

**7. Kapangidwe ka Mankhwala:**

Zofunikira zoteteza zimakhazikitsa malire apansi, osati kuchuluka kwenikweni:

| Chizindikiro | Chofunikira |
| :--- | :--- |
| Polyphenols | osachepera 9% |
| Ma amino acid aulere | kuposa 1.5% |
| Caffeine | osachepera 2% |
| Theaflavins | osachepera 0.1% |
| Thearubigins | osachepera 2.5% |

Malire a polyphenols alembedwa m’chikalatacho ndi chizindikiro chachiwiri («大于≥9%»), tanthauzo limodzi: osachepera 9%. Kufotokozera kwa chizindikiro chaulimi cha 2014 kumawonjezera malire a zinthu zosungunuka m’madzi — osachepera 34.0%. Palibe kusanthula kwenikweni kwa tiyi womalizidwa m’magwero omwe tapeza.

**8. Ubwino Wathanzi:**

Palibe umboni wotsimikizika wa zotsatira za tiyi ameneyu makamaka.

**9. Kuphika:**

Njira yogwiritsira ntchito mtundu wa tiyi wofiira.

* **Kutentha kwa madzi:** 90–95 °C.
* **Kuchuluka kwa tiyi:** 3–5 g pa 150 ml.
* **Zida:** Gaiwan kapena kapu yaing’ono ya tiyi; mu kapu yoyera m’mphepete wagolide umaonekera.
* **Njira:**
    1. Tenthetsani zida.
    2. Ikani tiyi ndikutsanulira madzi.
    3. Kuphika koyamba — pafupifupi mphindi imodzi.
    4. Tsanulirani madzi onse.
    5. Bwerezani katatu kapena kanayi, nthawi iliyonse mochulukira pang’ono kuposa yapitayo.

**10. Kusunga:**

Njira yogwiritsira ntchito mtunduwu. M’paketi yotsekedwa mwamphamvu, pamalo owuma ndi amdima, kutali ndi fungo lina, pa kutentha kwanyumba. Chofunika kwambiri ndi kuuma: tiyi waumitsidwa mpaka chinyezi 4–6% ndipo amatenga chinyezi mwamsanga.

**11. Mtengo ndi Zonamizira:**

Palibe deta ya mitengo m’magwero omwe tapeza.

* **Momwe mungapewere zonamizira:**
    * Funani chizindikiro chapadera cha geographical indication: amalandira opanga ochokera m’dera lotetezedwa kudzera mu ofesi ya boma ya intellectual property.
    * Onetsetsani kuti wopanga ndi wa m’boma la Jinzhai.
    * Tsamba — lothina, lakuda, lonyezimira, lokhala ndi tsitsi la golide; madzi — ofiira wamkuwa ndi m’mphepete wa amberi; fungo la moto limamveka.

**12. Zinthu Zosangalatsa:**

* Zofunikira zinalembedwa kuti zigwirizane ndi kukolola kwamakina: kukolola pamanja kwasiyidwa kokha masamba oyambirira a mtundu wapamwamba.
* Zowonjezera pa chilengezochi sizimangofotokoza dera lokha, komanso zimalinganiza: matauni onse 23 ndi oyenera, 14 ndi abwino kwambiri.

**13. Kuyerekeza ndi Tiyi Wina wa ku Anhui:**

* **Qimen Hongcha ([祁门红茶](https://thetea.app/ny/article/qimen-hongcha)):** Tiyi wofiira wamkulu wa chigawochi, wochokera kumwera kwa Anhui. Chizindikiro cha Tiyi Wofiira wa Jinzhai m’zikalata — si fungo la maluwa, koma fungo la moto ndi kutsekemera.
* **Lu'an Guapian ([六安瓜片](https://thetea.app/ny/article/liu-an-guapian)):** Tiyi wobiriwira wopangidwa kuchokera ku masamba; Jinzhai ndi dera lake lamkati lamapiri.
* **Huoshan Huang Da Cha ([霍山黄大茶](https://thetea.app/ny/article/huoshan-huang-da-cha)):** Tiyi wachikasu wa masamba akuluakulu, amene dera lake, malinga ndi nkhani ya corpus, limafikira m’boma la Jinzhai.

**Pomaliza:**

Tiyi Wofiira wa Jinzhai ndi tiyi wofiira wa m’boma lomwe limadziwika kwambiri ndi Lu'an Guapian wobiriwira. Kutetezedwa kwake kwakonzedwa mwatsatanetsatane: dera loyikidwa m’magulu, mtundu wamba wam’deralo, kukolola kwamakina ndi malire, masitepe asanu ndi awiri a njira ndi ola lomaliza la «moto wakale». Zotsatira zake chikalatacho zimatsitsa m’mawu awiri — madzi ofiira wamkuwa ndi m’mphepete wa amberi ndi fungo la moto ndi shuga.