---
title: "I-Yinghong 9"
url: https://thetea.app/zu/article/ying-hong-jiu-hao
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# I-Yinghong 9 (英红9号, Yīng hóng jiǔ hào)

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.

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**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](https://thetea.app/zu/article/yingde-hongcha), Yīngdé Hóngchá) — “itiye elibomvu lase-Yingde”, eliphakathi kwamatiye amathathu amakhulu abomvu e-China kanye ne-Qi Men Hong Cha ([祁门红茶](https://thetea.app/zu/article/qimen-hongcha)) ne-Dian Hong ([滇红](https://thetea.app/zu/article/dianhong)).
* **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).

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**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](https://thetea.app/zu/article/ying-hong-1-hao)) — 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.

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**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.

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**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.

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**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.

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**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).

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**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.

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**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.

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**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](https://thetea.app/zu/article/yixing-zisha)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.

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**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.

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**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.

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**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](https://thetea.app/zu/article/jin-jun-mei), 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.

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**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](https://thetea.app/zu/article/zheng-shan-xiao-zhong), 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.

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**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.