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

**I-Jinzhai Hongcha** (*Jīnzhài hóngchá*, 金寨红茶) itiye elibomvu lesifunda sase-Jinzhai (金寨县) ngaphansi kukamasipala wase-Lu'an entshonalanga yesifundazwe sase-Anhui. Isifunda saziwa kakhulu ngamatiye aluhlaza, kodwa, ngokwezincazelo zezinkomba, ukwenza itiye elibomvu lapha kwafundiswa kusukela ngawo-1950. Ifomula yalo imfushane: «铜红汤，火糖香» — «uketshezi olubomvu-njengethusi, iphunga lomlilo noshukela». Izidingo zegama ziyinkimbinkimbi ngokungavamile — kuze kufike ehoreni lokugcina «lomlilo omdala» ku-90 °C. Igama livikelwa kabili: njengomkhiqizo wezolimo onesikhombi sendawo (2014) futhi njengomkhiqizo onesikhombi sendawo ngokwesimemezelo se-State Intellectual Property Office No. 632 (2025).

**1. Ukuhlukaniswa kanye nemvelaphi:**

* **Uhlobo:** Itiye elibomvu (红茶, *hóngchá*) — isigaba siqanjwe egameni ngokwalo, futhi ubuchwepheshe ezidingweni zokuvikelwa bubomvu: ukubuna, ukusonga, ukuvutshelwa, ukomiswa.
* **Isigaba:** Itiye elibomvu lesifundazwe sase-Anhui; umkhiqizo onesikhombi sendawo ngaphansi kwezinhlobo ezimbili zokuvikelwa.
* **Imvelaphi:** I-China, isifundazwe sase-Anhui (安徽, *Ānhuī*), umasipala wase-Lu'an (六安), isifunda sase-Jinzhai (金寨, *Jīnzhài*).
* **Indawo yokuvikelwa:** Isifunda sonke sase-Jinzhai: zonke izigodi namadolobhana angama-23 athathwa njengafanelekile. Isijobelelo sesimemezelo sihlukanisa eziyi-14, lapho ikhwalithi ingcono kakhulu: 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) kanye ne-Baita fan (白塔畈).
* **Izixhumanisi zokuma:** 115°22′–116°11′ empumalanga, 31°06′–31°48′ enyakatho — kanjalo ezincazelweni zezinkomba zesikhombi. Esijobelelweni sesimemezelo sango-2025 izinombolo ezifanayo zibhalwe ngephutha lefomethi (isibonelo, «115°221′»), ngokomqondo ziyafana.

**2. Umlando nokubaluleka kwamasiko:**

* **Umlando:**
    * **Itiye lase-Lu'an.** Izincazelo zezinkomba ziqala ngomlando ojwayelekile wetiye lase-Lu'an — kusukela ku-«Classic of Tea» ka-Lu Yu kuya ku-«Nongzheng quanshu» (农政全书) ka-Xu Guangqi; indawo yetiye kahulumeni endaweni yesifunda samanje, ngokwe-«Wenxian tongkao» (文献通考), yayikhona kakade ngo-965. Lo ngumlando wetiye eliluhlaza lesifunda, hhayi elibomvu.
    * **1950s.** Ngokwezincazelo ezifanayo, ochwepheshe bomnyango wetiye wase-Fudan University — abanduleli bomnyango wetiye wase-Anhui Agricultural University — beza ukuzofundisa i-Jinzhai ukwenza itiye elibomvu.
    * **2014.** NgoMeyi 22, uMnyango Wezolimo ngesimemezelo No. 2105 wafaka i-Jinzhai Hongcha kurejista yemikhiqizo yezolimo enesikhombi sendawo; inombolo — AGI01395.
    * **2014.** Isifundazwe sase-Anhui sethula izinga le-DB34/T 2068-2014 «Umkhiqizo onesikhombi sendawo. I-Jinzhai Hongcha»; abathuthukisi — ihhovisi lesifunda elifanayo kanye ne-Anhui Agricultural University. Umbhalo wezinga angiwubonanga.
    * **2025.** Ngesimemezelo No. 632 sangoJuni 9, 2025, i-State Intellectual Property Office yamukela i-Jinzhai Hongcha njengomkhiqizo onesikhombi sendawo; umfakisicelo — ihhovisi likahulumeni wesifunda lokuthuthukisa ukulinywa kwetiye.
* **Igama:** «Jinzhai» (金寨) igama lesifunda; «hongcha» (红茶) — «itiye elibomvu».
* **Ukubaluleka kwamasiko:** I-Jinzhai iyindawo yezintaba yangaphakathi ye-Lu'an Guapian eluhlaza; itiye elibomvu lesifunda — umugqa wesibili womkhakha ofanayo.

**3. Incazelo yezitshalo kanye nezinto zokusetshenziswa:**

* **Izinhlobo / Cultivar:** Ngokwezidingo zokuvikelwa — uhlobo lwendawo lweqembu (当地[群体种](https://thetea.app/zu/article/qunti-zhong), *dāngdì qúntǐzhǒng*).
* **Ukuvuna:** Izidingo zibhalelwe ukuvunwa ngomshini: entwasahlobo umshini ungena ensimini lapho ama-80 % amahlumela efinyelele usayizi odingekayo, ehlobo — ku-60 %; izikhathi zokuvuna entwasahlobo zi-1-2, ehlobo eyodwa, ekwindla zi-2-3. Ngaphambi kokuvunwa kwentwasahlobo ngomshini, kungavunwa ngesandla imiqumbele yokuqala — kwenziwa ngayo ibanga eliphezulu.
* **Izinga lokuvuna:** Incazelo yehlumela (amacembe amangaki ngeqhubu) emithonjeni etholakele ayikho.

**4. I-Terroir kanye nezici zokutshala:**

* **Isifunda:** Intshonalanga ye-Anhui, isifunda sezintaba esinamachibi okugcina amanzi i-Meishan (梅山) ne-Xianghongdian (响洪甸).
* **Ukuphakama kokutshala:** 300-600 m.
* **Inhlabathi:** Ikakhulukazi amahlathi ansundu (棕壤) kanye nansundu-ophuzi (黄棕壤), ane-asidi futhi ane-asidi encane, i-pH 5.5-6.5; izinto eziphilayo azikho ngaphansi kuka-2.0 %.
* **Isimo sezulu:** Imininingwane yezinombolo emithonjeni etholakele ayikho.
* **Ukutshala:** Imigqa emibili, phakathi kwezihlahla amasentimitha angama-30, izitshalo ezimbili esidlekeni ngasinye — cishe izithombo ezingama-5000 nge-*mu* (亩).
* **Ukunakekela:** Umquba oyinhloko — ekwindla ngesikhathi sokulima okujulile, ukudla ngamaqabunga kuyekwa ezinsukwini eziyi-10 ngaphambi kokuvuna. Izinambuzane zigcinwa ngokuyinhloko ngezicupho kanye nezitha zemvelo, imithi — ngokulinganiselwe.

**5. Ubuchwepheshe bokukhiqiza:**

Izidingo zokuvikelwa zichaza izinyathelo eziyisikhombisa ezinemingcele. Lena incazelo ye-Jinzhai Hongcha ngokuqondile, hhayi uhlelo olujwayelekile lwesigaba.

1.  **Ukubuna (萎凋, *wěidiāo*).** Okwemvelo — ungqimba cishe lwe-5 cm, ngaphansi kwe-35 °C, amahora angu-6-10; ezitsheni ezinomoya ofudumele — ungqimba cishe lwe-15 cm, cishe amahora angu-4. Ukuphela: iqabunga lithambile, liluhlaza okumnyama, umswakama ungu-60-64 %.
2.  **Ukusonga (揉捻, *róuniǎn*).** Ngezigaba ezimbalwa, ingcindezi «elula — enamandla — elula», isikhathi esiphelele imizuzu engu-60-70; ngemva kwesigaba sokuqala amagada ayahlukaniswa futhi ahlungwe. Amaseli angu-70-80 % abhubhile, amacembe angaphezu kuka-80 % asongwe abe yimicu.
3.  **Ukuvutshelwa (发酵, *fājiào*).** Ku-25-30 °C, ngokungena komoya, ngomswakama ongaphezu kuka-90 %, ungqimba lwe-8-15 cm, amahora angu-4-6 kusukela ekuqaleni kokusonga. Kulungile lapho iqabunga selibomvu, iphunga lotshani selinyamalele futhi kwavela iphunga lezimbali nezithelo.
4.  **Ukomiswa kokuqala (毛火, *máohuǒ*).** 110-120 °C, ungqimba lwe-1-2 cm, imizuzu eyi-10-15, kuze kube umswakama ungu-20-25 %.
5.  **Ukomiswa okwengeziwe (足火, *zúhuǒ*).** Ngemva kwemizuzu engu-30-40 yokuphola — 80-95 °C, imizuzu eyi-15-20, kuze kube umswakama ungu-4-6 %: isiqu siphuka lapho sigotshwa, iqabunga limnyama futhi licwebezela njengamafutha.
6.  **«Umlilo omdala» (拉老火, *lā lǎohuǒ*).** Itiye eselipholile lishisiswa ihora lonke ku-90 °C: ngokwendlela idokhumenti ebeka ngayo, lokhu kuqinisa isimo futhi kuthuthukisa iphunga lomlilo wetiye elibomvu.
7.  **Ukuqedela (整理, *zhěnglǐ*).** Ukuhlunga, ukukhetha nokuhlanganisa.

**6. Izici ze-Organoleptic:**

Incazelo inikezwe ngokwezidingo zokuvikelwa zango-2025; kubakaki — izindlela zokubeka zomthombo.

* **Isimo seqabunga elomile:** Imicu emincane ephothiwe, emnyama ecwebezelayo, enoboya obubonakalayo obusagolide (紧细乌润显金毫). Izincazelo zezinkomba zengeza ukuthi imicu iyindilinga futhi iqondile (圆直).
* **Iphunga leqabunga elomile:** Incazelo ehlukile emithonjeni etholakele ayikho.
* **Iphunga loketshezi:** Iphunga lomlilo nobumnandi (火香带甜). Izincazelo zezinkomba zibeka banzi: iphunga eliphezulu elimnandi elisha kanye nenothi lomlilo eligcwele (甜香高鲜、火香浓郁).
* **Ukunambitheka:** Okusha, okuthambile, okunobumnandi obubuyayo (鲜醇回甘).
* **Umbala woketshezi:** Obomvu-njengethusi, okhanyayo, onomphetho osagolide we-amber (铜红明亮有琥珀金圈).
* **Amacembe asetiyeni (iqabunga eliphuziwe):** Abomvu ngokulinganayo, akhanyayo (红匀明亮).

**7. Ukwakheka kwamakhemikhali:**

Izidingo zokuvikelwa zibeka imingcele ephansi, hhayi okuqukethwe okuvamile:

| Isinkomba | Isidingo |
| :--- | :--- |
| Ama-polyphenol | hhayi ngaphansi kwe-9 % |
| Ama-amino acid amahhala | ngaphezu kwe-1.5 % |
| I-caffeine | hhayi ngaphansi kwe-2 % |
| Ama-theaflavin | hhayi ngaphansi kwe-0.1 % |
| Ama-thearubigin | hhayi ngaphansi kwe-2.5 % |

Umngcele wama-polyphenol ubhalwe edokhumentini ngophawu olukabili («大于≥9%»), umqondo munye: hhayi ngaphansi kwe-9 %. Incazelo yesikhombi sezolimo sango-2014 yengeza umngcele wezinto ezikhishwa ngamanzi — hhayi ngaphansi kwe-34.0 %. Ukuhlaziywa kwangempela kwetiye eseliphelile emithonjeni etholakele akukho.

**8. Izakhiwo eziwusizo:**

Imininingwane eqinisekisiwe ngomphumela waleli tiye ngokuqondile ayikho.

**9. Ukwenza itiye:**

Umkhuba wesigaba setiye elibomvu.

* **Izinga lokushisa lamanzi:** 90-95 °C.
* **Inani letiye:** 3-5 g nge-150 ml.
* **Impahla:** I-gaiwan noma itiye pot elincane; enkomishini emhlophe kubonakala umphetho osagolide.
* **Inqubo:**
    1. Shisisa impahla.
    2. Faka itiye bese uthela amanzi.
    3. Ukumnika kokuqala — cishe umzuzu owodwa.
    4. Khipha konke uketshezi.
    5. Ukuphinda kathathu noma kane, ukuthelwa ngakunye kuthatha isikhashana ukwedlula okwedlule.

**10. Ukugcina:**

Umkhuba wesigaba. Emaphaketheni avaliwe aqinile, endaweni eyomile emnyama, kude namaphunga, ekamelweni lokushisa. Okubalulekile — ukoma: itiye lomiswe lafinyelela ku-4-6 % womswakama futhi liphinda liwuthola kalula.

**11. Intengo namanga:**

Imininingwane ngezintengo emithonjeni etholakele ayikho.

* **Indlela yokugwema amanga:**
    * Bheka uphawu olukhethekile lwesikhombi sendawo: lutholwa abakhiqizi abasendaweni yokuvikelwa ngehhovisi lesifunda lempahla yobuhlakani.
    * Qinisekisa ukuthi umkhiqizi uvela esifundeni sase-Jinzhai.
    * Iqabunga — lincane, limnyama, licwebezelayo, linoboya obusagolide; uketshezi — lubomvu-njengethusi olunomphetho we-amber; ephungeni kuzwakala inothi lomlilo.

**12. Amaqiniso athakazelisayo:**

* Izidingo zibhalelwe ukuvunwa ngomshini: ukuvunwa ngesandla kushiyelwe kuphela imiqumbele yokuqala yebanga eliphezulu.
* Isijobelelo sesimemezelo asigcini ngokuklama indawo, kodwa futhi siyayihlukanisa: zonke izigodi ezingama-23 zifanelekile, ezingcono kakhulu — eziyi-14.

**13. Ukuqhathaniswa namanye amatiye ase-Anhui:**

* **I-Qimen Hongcha ([祁门红茶](https://thetea.app/zu/article/qimen-hongcha)):** Itiye elibomvu eliyinhloko lesifundazwe, elivela eningizimu ye-Anhui. Uphawu lokuhlonza lwe-Jinzhai Hongcha emadokhumentini — akulona iphunga lezimbali, kodwa iphunga lomlilo nobumnandi.
* **I-Lu'an Guapian ([六安瓜片](https://thetea.app/zu/article/liu-an-guapian)):** Itiye eliluhlaza elivela ezingxenyeni zamaqabunga; i-Jinzhai iyindawo yayo yangaphakathi yezintaba.
* **I-Huoshan Huang Da Cha ([霍山黄大茶](https://thetea.app/zu/article/huoshan-huang-da-cha)):** Itiye eliphuzi elinamaqabunga amakhulu, indawo yalo, ngokwe-athikili ye-corpus, ingena nase-Jinzhai.

**Ekuphetheni:**

I-Jinzhai Hongcha itiye elibomvu lesifunda esaziwa kakhulu nge-Lu'an Guapian eluhlaza. Ukuvikelwa kwalo kwakhiwe ngokuningiliziwe: indawo ehleliwe, uhlobo lwendawo lweqembu, ukuvunwa ngomshini ngemibandela, izinyathelo eziyisikhombisa zobuchwepheshe kanye nehora lokugcina «lomlilo omdala». Umphumela idokhumenti iwufinyelela emishwaneni emibili — uketshezi olubomvu-njengethusi olunomphetho we-amber kanye nephunga lomlilo noshukela.