---
title: "Yúnnán Jǐngmài wūlóng"
url: https://thetea.app/zu/article/yunnan-jingmai-wulong
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Yúnnán Jǐngmài wūlóng (云南景迈乌龙)

Yúnnán Jǐngmài wūlóng iwukuhlola okunamandla ekuhlanganiseni amasiko amabili amakhulu e-China: ubuchwepheshe bokwenza u-oolong obulethwe izingcweti zase-Thayiwani, kanye nesimo sendawo esiyingqayizivele sezingadi zetiye zakudala zaseNtabeni i-Jǐngmài ([景迈山](https://thetea.app/zu/article/jingmai-shan)) — indawo yokuqala emhlabeni ekuMqulu Wamagugu Omhlaba we-UNESCO enikelwe ngokukhethekile kusiko letiye. Izinto zokusetshenziswa, ezazicindezelwa zibe yizicucu zika-shēng pu’er izinkulungwane zeminyaka, lapha zilandela enye indlela — ngokuxutshwa kwama-enzyme okulawulwayo, kuzuze isimo esihluke ngokuphelele. Kukhiqizwa ngezitayela ezimbili eziyinhloko: Okungaxoshwanga (无焙, wú bèi) — ngaphandle kokuxoshwa kokugcina, ngokugcizelela ubusha obuphilayo beqabunga, kanye ne-Ukushiswa Okuncane (轻焙, qīng bèi) — ngokuxoshwa okuncane ngamalahle okwengeza ukujula okunamantongomane.

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**1. Ukuhlukaniswa Nendabuko:**

- **Uhlobo:** Oolong (itiye eline-enzyme kancane).
  - *Isitayela esingaxoshiwe:* ukuxutshwa kwama-enzyme 15–30%, ngaphandle kokuxoshwa kokugcina; ukumiswa okwenziwa ngomusi.
  - *Ukushiswa Okuncane:* ukuxutshwa kwama-enzyme 35–40%, ukuxoshwa okuncane ngamalahle emijikelezweni emi-4.
- **Isigaba:** Ama-oolong akhethekile abumbi; amatiye ahlolwayo ase-Yúnnán.
- **Indabuko:** Isifundazwe sase-Yúnnán (云南省), isifunda sase-Pǔ’ěr (普洱市), i-Láncāng Lāhù Autonomous County (澜沧拉祜族自治县), indawo yezintaba i-Jǐngmài (景迈山). Ukukhiqizwa kuhlangene emizaneni yase-Mángjǐng (芒景), e-Jǐngmài Dàzhài (景迈大寨) nase-Nuògǎng (糯岗).
- **Izixhumanisi zendawo:** ~22°12' N, ~99°58'–100°00' E. Ukuphakama 1250–1600 m ngaphezu kogu lolwandle.

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**2. Umlando Nokubaluleka Kwamasiko:**

Umlando wokukhiqizwa kwetiye eNtabeni i-Jǐngmài ucishe ube yiminyaka eyinkulungwane: okhokho bama-Bùlǎng (布朗族) baqala ukulima izihlahla zetiye zasendle lapha ngekhulu le-10. Emakhulwini eminyaka, umkhiqizo oyinhloko weNtaba kwakuyi-pu’er, eyayithunyelwa ngeNdlela Yasendulo Yettiye Neyamahhashi (茶马古道) iye e-Thibhethi naseMongolia.

Inguquko enkulu kwaba ukufika kwezingcweti zetiye zase-Thayiwani ngeminyaka yawo-1990, ezavula i-“Factory 101” eNtabeni. Zilethe ubuchwepheshe bokwenza ama-oolong — ukubuna, ukunyakazisa okuningi, ukuxutshwa kwama-enzyme okulawulwayo, nokusongwa okuyindilinga. Abantu bendawo, sebefundile lobu buchwepheshe, basakaza lobu buchule bakwa-Thayiwani kuyo yonke imizi yase-Jǐngmài.

Isitayela “esingaxoshiwe” njengoba sinjengamanje — esinomisi womusi kanye nesigaba sokuvuthwa kwesikhashana — sacishe sakheka cishe ngo-2016. “Ukushiswa Okuncane” kwakhula ngesikhathi esifanayo, kwashintsha izindlela zokuxoshwa ngamalahle ukuze kuhambisane nezinto zokurawu ezinkulu zase-Yúnnán.

**Ngomhla ka-17 Septhemba 2023,** i-“Cultural Landscape of Old Tea Forests of the Jingmai Mountain in Pu’er” yafakwa ohlwini lwe-UNESCO World Heritage — indawo yama-57 yase-China neyokuqala emhlabeni enikelwe ngokukhethekile kusiko letiye.

Kuma-Bùlǎng, itiye libambe indawo esemqoka ohlelweni lwezinkolelo. Kukhona ukukhonzwa “KoKhokho Wetiyee” u-Pā Ài Lēng (帕哎冷): induna yasenganekwaneni yasho ukuthi inzalo yayo mayiqaphe izingadi zetiye njengengcebo engapheli. Imikhosi yaminyaka yonke yokuvuna nemikhosi yamaholide ixhumene ngokungenakuhlukaniswa nezihlahla zetiye.

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**3. Incazelo Yezitshalo Nezinto Zokusetshenziswa:**

- **Izinto zokusetshenziswa:** Kusetshenziswa amacembe ezinhlobo ezimbili ezahlukene:
  - *Esitayeleni “esingaxoshiwe”:* ikakhulukazi i-ecotype yendawo enamacembe amancane i-Zhōng Xiǎo Yè Zhǒng (中小叶种) — uhlobo lwe-*Camellia sinensis* var. *sinensis* lwase-Láncāng. Amacembe ayi-elliphic, angu-5–9 cm, anezinwele ezisiliva. Kukhipha amacembe acolekile, anephunga elimnandi anezinga eliphezulu le-L-theanine.
  - *Esitayeleni “sokushiswa okuncane”:* ikakhulukazi i-*Camellia sinensis* var. *assamica* enamacembe amakhulu — amacembe angu-10–20 cm, anezinhlanganisela eziningi ze-polyphenol. Amanye ama-genotype ayizingxubevange zakho zombili lezi zinhlobo.
- **Iminyaka yezihlahla:** Kule ndawo engaphansi kwe-UNESCO, kunezihlahla zetiye ezingaphezu kwezigidi eziyi-1.13 ezineminyaka engaphezu kwengu-100 (ngokusho kweminye imininingwane — izigidi eziyi-3.2 emahekthareni angu-12 900), isilinganiso seminyaka ~200, esidala kunazo zonke ~1400 iminyaka. Kusetshenziswa amacembe aqhamuka eziqwini ezisencane (kusukela eminyakeni engu-5) nakwiminyaka eyikhulu “gǔ shù” ([古树](https://thetea.app/zu/article/gushu-dashu-taidi-yesheng)).
- **Indlela yokukha:** Ihlumela + amacembe ama-2–3 (一芽二叶). Esitayeleni “sokushiswa okuncane” — amahlumela avuthiwe anamacembe amathathu. Ukuvuna okuyinhloko — entwasahlobo (Mashi–Meyi); ekwindla (Septhemba–Oktoba) — kwamaqoqo anemixube eminingi yama-enzyme.

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**4. Isimo Sendawo Nezici Zokutshala:**

- **Ubume bomhlaba:** INingizimu-ntshonalanga ye-Yúnnán, eduze komngcele ne-Myanmar. Uhlelo lweziqongo ezithambekile nezihosha, zimbozwe ihlathi elishisayo.
- **Ukuphakama:** 1250–1600 m (ingxenye enkulu yezingadi ezindala — 1400–1550 m).
- **Inhlabathi:** Amadwala abomvu ohlobo lwe-laterite, acebile ngama-oxide e-iron ne-quartz, i-pH 4.5–5.5. Kukhuthaza ukunqwabelana kwama-polyphenol futhi kunikeza umumo wamaminerali esimweni sokunambitha esiseleyo.
- **Isimo sezulu:** Imvula eningi ebilayo, ecishe ibe ngaphansi kwezindawo ezishisayo. Izinga lokushisa elimaphakathi lonyaka ~18–21°C, imvula 1400–1800 mm/ngonyaka, umswakama 75–85%. Inkungu eshinyeneyo yasekuseni. Umehluko wokushisa phakathi kwemini nobusuku ufinyelela ku-15°C — lokhu kukhuthaza ukunqwabelana kwe-L-theanine kanye nezandulela zephunga elimnandi.
- **Indlela yokutshala:** Indlela eyingqayizivele yokutshala itiye “ngaphansi komgwaqo” (林下茶, lín xià chá): izihlahla zikhula ehlathini lemvelo ngaphansi kwethunzi lezihlahla zama-chestnut, ama-camphor laurel, ne-bamboo. Izibulala-zinambuzane nezivundisi zamaminerali azivunyelwe ngokuphelele — umthetho ugxilile ngemithetho yendawo nomthetho wezwe.

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**5. Ubuchwepheshe Bokukhiqiza:**

### Izigaba ezijwayelekile

1. **Ukubuna (萎凋 / [晒青](https://thetea.app/zu/article/shai-qing)):** Elangeni (amahora ama-3–5) noma ezindongeni ze-bamboo (~amahora angu-18 ku-22°C). Ukwehlisa umswakama, ukuqala kwezinqubo zama-enzyme.
2. **Ukunyakazisa Nokuxutshwa Kwama-enzyme (做青, zuòqīng):** Ukunyakazisa ngezikhathi ezithile kanye nezikhawu “zokuphumula”. Ukwakheka “komphetho obomvu, isisu esiluhlaza” (绿叶红镶边).
3. **Ukumiswa (杀青, shāqīng):** Ukuyeka ukuxutshwa kwama-enzyme.
4. **Ukusonga (揉捻, róuniǎn):** Ukubunjwa kokusonga.

### Umehluko ngokwezitayela

| Isigaba | Okungaxoshwanga (无焙) | Ukushiswa Okuncane (轻焙) |
|---------|----------------------|--------------------------|
| **Ukuxutshwa Kwama-enzyme** | 15–30%, amahora angu-12–18 | 35–40%, “umphetho obomvu, isisu esiluhlaza” |
| **Ukumiswa** | Ngomusi (~95°C, 45–90 amasekhondi) — kugcina inani eliphezulu lamakha avolatile | Emgqonyeni wokuxosha / ngokushiswa okomile |
| **Ukusonga** | Amabhola aqinile/ama-hemispheres anobubanzi obungu-1.5–2 cm (“ikhanda likayokosholo”) | Ukusonga okubheke phambili kweqabunga elikhulu |
| **Ukumiswa Okokugcina** | Ethunzini (阴干) — ngaphandle kokushisa okuqondile | Ukuxoshwa okuncane ngamalahle: imijikelezo emi-4 × imizuzu engu-90 cishe ku-50°C, phakathi kwabo ukuphumula kwamahora angu-48. Amalahle enziwe ngezinkuni zezithelo |
| **Ukwenza Ngemuva** | Ukuvuthwa kwesikhashana izinyanga ezi-2–4 (短期陈化) lapho umswakama ungu-~60%, izinga lokushisa ~20°C. Kuye kulingise ukuqala kwe-post-fermentation ye-shēng pu’er | Ukumiswa kokugcina “emhubheni welanga” (~38°C, amahora angu-60–72) kuze kube umswakama ~7% |
| **Umqondo Obalulekile** | Ubusha obuphezulu + amandla okuguga | Ukulinganisela kwephunga lezimbali namanothi afudumele okuxoshwa |

---

**6. Izimpawu Ze-Organoleptic:**

### Isitayela “esingaxoshiwe” (无焙)

- **Iqabunga elomile:** Amabhola aqinile/ama-hemispheres aluhlaza okotshani okumnyama, umbala we-olive onama-trichome asiliva.
- **Iphunga:** I-orchid ephilayo, igxolo lomuthi elisha, uju lwasendle, ipentshisi engakavuthwa. Iphunga “lentaba” lehlathi.
- **Ukunukubeza:** Okusagolide okunombala we-amber ngokuthintshwa okuluhlaza → i-amber efudumele egcwele.
- **Ukunambitha:** Ubumnandi obugqamile bezimbali (i-orchid, i-osmanthus), ukubaba okuncane okunjenge-almond ye-shēng pu’er encane → amanothi e-caramel, amanothi oju. Ukuthungwa okushelelayo. I-huí gān (回甘) ende.
- **Isisekelo setiye:** Amahlamvu aphelele asebenza kalula anombala oluhlaza ogqamile onamaphethelo anombala onsundu.

### Isitayela “sokushiswa okuncane” (轻焙)

- **Iqabunga elomile:** Amahlamvu amakhulu asongekile anombala oluhlaza okomnyama onamaphethelo anombala onsundu. Makhulu ngokugqamile kunama-oolong ase-Fújiàn.
- **Iphunga:** Amanothi afudumele anentuthu, i-almond egazingiwe, izitshalo ezahlukahlukene zasehlathini, ubumnandi boju → i-orchid yasendle, ipentshisi eliqhakazayo → ukugxila kwe-caramel namantongomane → amaminerali edwala lentaba emanzi.
- **Ukunukubeza:** I-amber ecacile enokubengezela okuphuzi kokusawolintshi.
- **Ukunambitha:** Okugcwele umzimba, okunamafutha. Ubumnandi boju → inut ye-hazelnut, ushukela oshisile → ukubaba okuncane “okunjenge-pu’er” → i-huí gān ende. Ukuminyana kwamaminerali “kwase-Yúnnán” okugqamile.
- **Isisekelo setiye:** Amahlamvu amakhulu “anomphetho obomvu, isisu esiluhlaza,” aqinile.

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**7. Isakhiwo Samakhemikhali:**

- **Ama-Polyphenol:** 18–22% (okungaxoshiwe) / ~12% ama-catechin (okushisiwe). I-EGCG — i-antioxidant eyinhloko. Ama-Theaflavin, ama-thearubigin.
- **Ama-Amino acid:** I-L-theanine 12–15 mg/g (okungaxoshiwe) / ~6% yesisindo esomile (okushisiwe). Inikeza i-umami “nokuvuka ngokuzolile”.
- **I-GABA:** Inani eliphezulu (kufinyelela ku-120–150 mg/100 g) — ukucindezeleka kokushisa ebusuku basezintabeni + ukuvuthwa kwesikhashana. Kusondeza ematiyeni e-GABA.
- **Ama-Alkaloid:** I-caffeine ~30–40 mg/g (ephakathi).
- **Amafutha abalulekile:** I-Nerol, i-linalool, i-geraniol, i-ocimene, i-nonanal (amanothi ezimbali); i-guaiacol, ama-phenol (amanothi entuthu okuxoshwa). Ukumiswa ngomusi (isitayela esingaxoshiwe) kugcina amavolatile amaningi.
- **Ama-Polysaccharide:** ~22% (okushisiwe) — kuchaza ukuthungwa okunamafutha.
- **Amaminerali:** I-Potassium, i-fluoride, i-manganese, i-zinc, i-calcium, i-magnesium, i-selenium.
- **Izithako eziyingqayizivele:** Ama-Triterpene lactone (axhumene “nemilenze yenkalankala” ephilayo ngokuhlanganyela — *Viscum liquidambaricolum*). I-flavonol eyivelakancane i-Fisetinidol-(4α→8)-catechin, ebonakala kuma-genotype asendulo.

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**8. Izinzuzo Zezempilo:**

*(Imininingwane ikakhulukazi ivela ezifundweni zangaphakathi nezingxenyeni zezilwane.)*

- **Umthelela okhaliphile + opholile:** Ukusebenzisana kwe-caffeine, i-L-theanine, ne-GABA — “ukugxila okhaliphile” ngaphandle kokwethuka.
- **Isivikelo esinamandla se-antioxidant:** I-EGCG + i-gallic acid + ama-melanoidin (enguxibeni olushisiwe). I-ORAC ~12 000–13 000 µmol TE/g.
- **Ukusekela uhlelo lwenhliziyo nemithambo:** Ukwehlisa i-LDL, ukuthuthukisa ukuqina kwemithambo.
- **Ukulawula i-glucose:** Ukuvinjwa kwe-α-glucosidase. Ama-polysaccharide anciphisa ukusabela kwe-glycemic.
- **Ukuthuthukisa ukugaya:** Ama-polyphenol akhuthaza ukuphuma kwe-bile, asekele ama-microflora. Ngokwesiko — ngemuva kokudla okunamafutha.
- **Umphumela wokuvikela izinzwa:** Ukukhuthaza ukuhlanganiswa kwe-BDNF.
- **Ukusekela amasosha omzimba:** I-EGCG + ama-polysaccharide (~22% ekushiseni) — ukulawula amasosha omzimba.

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**9. Ukuphisa:**

| Ipharametha | Okungaxoshwanga | Ukushiswa Okuncane |
|-------------|-----------------|-------------------|
| **Izinga lokushisa** | 85–90°C | 90–95°C |
| **Inani letiye** | 6–7 g / 120–150 ml | 5–7 g / 100–150 ml |
| **Ukuhlanza** | 70–75°C, kuthululwe emasekhondini angu-5–7 | 90–95°C, kuthululwe emasekhondini angu-5–8 |
| **Ukuchitheka kokuqala** | 15–20 amasekhondi | 15–20 amasekhondi |
| **Inani lokuchitheka** | 7–10 | 10–14 (gǔ shù) |
| **Isitsha** | I-gaiwan ye-porcelain | I-gaiwan noma i-teapot ye-Yíxīng |

**Ezinye izindlela (zazo zombili izitayela):**
- Ukuphisa okubandayo: 6–7 g ku-1 l, esiqandisini amahora angu-8–10.
- Indlela yaseNtshonalanga: 3–4 g ku-250 ml, 85°C, imizuzu emi-2–3.
- Amanzi: ahlungiwe noma entwasahlobo, i-TDS 80–180 ppm.

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**10. Ukugcinwa:**

| Isitayela | Izimo | Isici Esikhethekile | Isikhathi |
|-----------|-------|---------------------|-----------|
| **Okungaxoshwanga** | 15–22°C, umswakama 55–65%, indawo emnyama. Isikhwama samaphepha amabili noma i-foil enembobo ebhokisini le-bamboo | Kudingeka ukufinyelela kwe-oxygen okulinganiselwe — ukuze kuvuthwe kancane. Ukucinana akunconywa | iminyaka engu-2–5; iphrofayili iguqukela emananothini oju, ezingodo |
| **Ukushiswa Okuncane** | Isitsha esingenalutho esimnyama (ithini, i-ceramics), 10–20°C, umswakama <60% | Ukugcinwa okujwayelekile, ukuvikela ekukhanyeni nasephungeni | iminyaka engu-1.5–2 kugcinwe iphunga lezimbali |

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**11. Intengo Nokungelona Iqiniso:**

Isigaba sikanokusho. Intengo yama-50 g — kusuka ku-800 kuye ku-3000+ ruble. Izinto ezibiza imali: iminyaka yezihlahla (i-gǔ shù ibiza kakhulu), ukukha ngesandla, umthamo olinganiselwe (50–200 kg/ngonyaka kumfuyi oyedwa), isimo se-UNESCO (intengo icishe yaphindeka kabili ngemuva kokuqokwa).

**Ungayibona kanjani into engelona iqiniso:**
- Intengo ephansi kakhulu — cishe akusiyo i-Jǐngmài.
- Iphunga leqabunga elomile: elisha, elinezimbali, “lasentabeni” — ngaphandle kwesikhuntile, iphepha elishisile, noma ukuswakama.
- Ukunukubeza: i-amber eluhlaza okotshani / i-amber ecacile kanye ne-huí gān emsulwa. Okunokungcola noma okumnyama ngendlela engafanele — kuyasolisa.
- Isisekelo setiye: amahlamvu aphelele asebenza kalula. Kwesokushiswa okuncane — amakhulu, “anomphetho obomvu”.
- Ukumiselela ngezinto zokusetshenziswa ezivela kwezinye izifunda zase-Yúnnán noma emasimini amancane — yindlela eyinhloko yokukhohlsa.

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**12. Amaqiniso Athakazelisayo:**

- **Indawo yokuqala ye-UNESCO “yetiye”** (2023) — wonke umphimbo waleli tiye ngokoqobo unambitheka amagugu omhlaba.
- **Inganekwane yamacembe ayi-108:** Uma umenzi ebumba ibhola, uhlose ukubeka amacembe asongekile angu-108 ngokuqondile — inani elingcwele ebuBuddhism.
- **“Imilenze yenkalankala”** (螃蟹脚, pángxiè jiǎo) — isitshalo esiyivelakancane i-*Viscum liquidambaricolum*, esikhula kuphela ezihlahleni ze-Jǐngmài eziyiminyaka eyikhulu. Inkomba engahlelekile yeminyaka yezinto zokusetshenziswa.
- **Ifa lika-Pā Ài Lēng:** “Ngizokushiyela imfuyo — izobhujiswa yinhlekelele. Ngizokushiyela igolide — lizophela. Ngizokushiyela izingadi zetiye — zizondla unomphela.” Kugcinwe iminyaka engaphezu kweyi-1000.
- **Itiye le-camellia “engeyona”: Ukukhiqizwa kwe-oolong nge-*var. assamica* — ukuphikisana kwezobuchwepheshe: lolu hlobo “luhlelelwe yimvelo” i-pu’er.
- **Ukuqina kwenkulungwane yeminyaka:** Lapho kuyo yonke i-Yúnnán kugawulwa izihlahla ezindala ukuze kutholwe izihlahla zamasimu, abantu base-Jǐngmài abakwenzanga lokho — ngokwengxenye ngenxa yezizathu zamasiko, ngokwengxenye ngenxa yokuntula imigwaqo.

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**13. Izinhlobonhlobo:**

### Ngokwesitayela sokwenza:

- **Okungaxoshwanga (无焙, wú bèi):** Ukumiswa ngomusi, ukumiswa ethunzini, ukuxutshwa kwama-enzyme 15–30%, ukuvuthwa kwesikhashana. Okuphilayo, okusha, okunamandla okuguga.
- **Ukushiswa Okuncane (轻焙, qīng bèi):** Ukuxoshwa ngamalahle emijikelezweni emi-4, ukuxutshwa kwama-enzyme 35–40%. Amanothi amantongomane, e-caramel. Okuqinile kakhulu lapho kugcinwa.

### Ngokwesizini:

- **Entwasahlobo (春茶):** Okubaluleke kakhulu. Ukuxutshwa kwama-enzyme okuncane, ubumnandi obugqamile bezimbali.
- **Ekwindla (秋茶):** Okune-enzyme ethe xaxa, amanothi oju ne-caramel, okuminyene.

### Ngokuvuthwa:

- **Okusha:** Isizini yamanje.
- **Okuvuthiwe (陈茶, chénchá):** Kusukela eminyakeni emi-3. Izinongo ezifudumele, izingodo, izithelo ezomisiwe — kusondela ku-shēng pu’er osemncane. Kuyivelakancane.

### Ukukhishwa Okukhethekile:

- **“I-Honey Orchid” (蜜兰香):** Iqabunga elidliwe kancane yi-leafhopper — amanothi oju, epentshisi, nenyomfa (ukufana ne-[Dōngfāng Měirén](https://thetea.app/zu/article/dongfang-meiren)). Umthamo olinganiselwe kakhulu.

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**14. Ukungahambisani Okungaba Khona:**

- Ukungezwani komuntu siqu.
- Ukushuba kwe-gastritis, isilonda esithathwayo.
- Ukuzwela okukhulu kwe-caffeine, ukuqwasha.
- Ukushuba kwe-gout.
- Ukukhulelwa nokuncelisa — ukusetshenziswa okulinganiselwe, ukubonisana nodokotela.

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**Ekuphetheni:**

Yúnnán Jǐngmài wūlóng — itiye okuthi enkomishini yalo kuhlangane inkulungwane yeminyaka yomlando nobuqhawe bokuhlola kwanamuhla. Izitayela ezimbili — Okungaxoshwanga kanye Nokushiswa Okuncane — zifana nobuso obubili bedayimane elifanayo: esokuqala sigcina ubusha obuphilayo, obudlidlizayo beqabunga futhi sivule indlela yokuguga okuhamba kancane; esesibili sengeza ukufudumala kwamalahle nenut, ngaphandle kokulahlekelwa isisekelo sezimbali. Izingadi zezintaba zase-Jǐngmài, eziqashelwe yi-UNESCO, zinikeza izinto zokusetshenziswa ezisezingeni eliphakeme ngempela: amacembe ezihlahla ezitshalwe ngaphandle kwezibulala-zinambuzane ehlathini eliphilayo, amunca umswakama wenkungu yasezintabeni nephunga lama-orchid asendle. Konke ukuchitheka — kuyisahluko esihlukile: kusukela kwesokuqala, esigcwele ubusha be-orchid, kuya kwesokugcina, esifudunyezwe amanothi oju nezingodo. Leli tiye — elalabo abaphuza ngaphandle kokujahe.