---
title: "iNinghong Gongfu"
url: https://thetea.app/zu/article/ninghong-gong-fu
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# iNinghong Gongfu (宁红工夫, Nínghóng gōng fū)

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 yezolimo (农产品地理标志, *nóngchǎnpǐn dìlǐ biāozhì*) soMnyango Wezolimo we-PRC — ukubhaliswa mhla zingama-20 kuZibandlela 2011, inombolo AGI00783. Ngo-2025 ngaphansi kwegama elifanayo yafakwa ohlwini lwemikhiqizo yesimo sokukhonjiswa kwendawo yeHhovisi Likahulumeni Lobunikazi Bengqondo le-PRC — isimemezelo No. 640 sango-16 kuNtulikazi 2025, umfakisicelo — uhulumeni wabantu wesifunda sase-Xiushui. Lokhu kubhaliswa kwathatha indawo yezinhlinzeko zesimemezelo seHhovisi Elikhulu Lokulawula Ikhwalithi No. 158 sango-2004 mayelana ne-“江西修水宁红茶系列产品（宁红牌）”. 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](https://thetea.app/zu/article/zheng-shan-xiao-zhong)) 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](https://thetea.app/zu/article/qunti-zhong), 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:**

Izidingo zokuvikelwa kwe-“修水宁红茶” ngokohlelo lweHhovisi Likahulumeni Lobunikazi Bengqondo le-PRC (2025) zibeka izinkomba ezilandelayo: umswakama ungabi ngaphezu kuka-7%, umlotha ophelele ungabi ngaphezu kuka-6.5%, uthuli lungabi ngaphezu kuka-1%, izinto ezincibilikayo emanzini zingabi ngaphansi kuka-32%, i-crude fiber ingabi ngaphezu kuka-13%. Amabanga angezansi anikezwa ngokwezidingo zobuchwepheshe zika-2011, umbhalo wazo ongakaqinisekiswa:

* **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](https://thetea.app/zu/article/yixing-zisha)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](https://thetea.app/zu/article/yihong-gong-fu)) 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](https://thetea.app/zu/article/qimen-hongcha), 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](https://thetea.app/zu/article/tanyang-gong-fu), 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](https://thetea.app/zu/article/dianhong), 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.