Bayan fermentation, black shayi yana buƙatarDryer Leaf Tea. Fermentation wani mataki ne na musamman na samar da baki shayi. Bayan haifuwa, launin ganyen yana canzawa daga kore zuwa ja, yana samar da halayen ingancin shayi na baki, jajayen ganye da jan miya. Bayan an sha ruwa, sai a bushe baƙar shayi da sauri ko kuma a bushe. In ba haka ba, idan ya yi yawa ya taru, zai haifar da wari mara kyau. Tsarin bushewa ya kasu kashi biyu: bushewa na farko tare da mummunan wuta da sake sakewa tare da cikakken wuta.

Bushewar baƙar shayi wani tsari ne wanda aka gasa tushen shayin da aka gasa a zafin jiki mai zafi don fitar da ruwa da sauri da kuma cimma busasshen inganci. Manufarsa shine sau uku: don amfani da zafin jiki mai zafi don kashe aikin enzyme da sauri kuma dakatar da fermentation; don ƙafe ruwa, rage ƙarar, gyara siffar, da kuma kula da bushewa don hana mildew; don fitar da mafi yawan ƙamshin ciyawa mara ƙarfi, ƙara ƙarfi da riƙe abubuwa masu kamshi mai zafi, da samun ƙamshin ƙamshi na musamman na baki shayi.

Lokacin yin baƙar shayi, da farko a ɗauki ɓangarorin da suka dace da ganye bisa ga buƙatun samar da shayin baƙar fata, sannan a bushe ganyayen ganye har sai sun bushe. Wannan yana bawa ganyayen ganye damar ƙafe ruwa yadda ya kamata don haɓaka taurinsu da sauƙaƙe siffa. Sai a zuba ganyen shayi a cikin waniInjin Roaster Teaa kimanin 200 ° C kuma a soya shi don lalata ƙwayoyin ganye da kuma ɓoye ruwan shayi, yana sa ganyen shayin su zama madaidaicin igiyoyi tare da ƙara maida hankali ga miyan shayi. Sannan ana sanya ganyen shayi a cikin na musammanInjin Haɗin Teako dakin fermentation don yin taki, ta yadda ganyen shayin ya inganta halayen jajayen ganye da jan miya.

Mataki na ƙarshe shine bushewa. Yi amfani da aInjin bushewar shayia bushe sau biyu. Lokaci na farko shine m wuta, kuma na biyu cikakken wuta. Wannan yana ba da damar baƙar fata ya ƙafe ruwa, ya datse sandunan shayi, ya gyara siffar, ya bushe, kuma ya watsar da baƙar fata. Koren ɗanɗanon shayin yana riƙe da ƙamshi na musamman na baƙar shayi.