Black shayi yana daya daga cikin nau'ikan shayin da ake samarwa da kuma fitar da su a kasata. Baƙar shayi iri uku ne a ƙasata: Souchong black tea, Gongfu black tea da kuma karyar baki shayi. A cikin 1995, an yi nasarar samar da baƙar shayi mai 'ya'yan itace da na fure.

Halayen ingancin furanni na fure da 'ya'yan itace baƙar fata sune: madauri suna da tsayi kuma madaidaiciya; na fure da 'ya'yan itace, ƙanshi mai dadi yana da kaifi kuma yana dadewa; Miyar shayi tana da ƙanshin fure daban. Asalin hanyoyin sarrafa shi sune kamar haka;

1. Danyen kayan ganye mai sabo

Abubuwan da ake amfani da su na fure-fure da baƙar fata mai 'ya'yan itace gabaɗaya sune Golden Peony, Mingke No. 1, Mingke No. 2, Daphne, Yellow Rose, Meizhan, White Bud Qilan, Purple Rose, Chungui, Chunlan, Narcissus, Astragalus, Bergamot, da Takwas Marasa mutuwa. Ganyen shayi iri-iri na oolong mai kamshi kamar shayi. Yana da kyau a ɗauki tsakanin 10:00 zuwa 16:00 a rana ta rana, kuma ɗaukar da rana a rana ta rana shine mafi kyau.

2. Hasken rana yana bushewa

Kafewar hasken rana yana sa ganyen ganye ya rasa wani yanki na ruwansu, yana sa ganyen ya yi laushi da tauri, yana sa su yi sauƙi zuwa kore (ko girgiza kore); A lokacin bushewar tsari, maida hankali na ruwan tantanin halitta a cikin sabobin ganye ya zama mafi girma, ana haɓaka haɓakar ƙwayar sel, aikin enzyme yana ƙaruwa, kuma mahaɗan macromolecular sun lalace, ƙamshin ciyawa a wani yanki yana fashe, kuma abubuwan ƙanshi suna ɗan ɓarna. kafa. Yi amfani da ainjin bushewar shayia ranakun gajimare don ayyukan bushewa.

3. Girgizawa ko rawa

Tsawon lokacin bushewa da bushewa ya dogara da taushin albarkatun ƙasa, asarar nauyi na hasken rana bushewa, zazzabi da zafi na ɗakin bushewar cikin gida, da wahalar fermentation na iri-iri.

1.Duniya

Sanya toho daya da ganye daya ko toho daya da ganye biyu ko uku wadanda suka bushe a rana akan injin girgiza, sannan a girgiza a mitar sau 100/min. Lokacin girgiza na farko shine kusan daƙiƙa 4. Ƙaramin albarkatun ƙasa, ɗan gajeren lokaci; Narcissus, Tea Mara Mutuwa Takwas, da Peony Zinariya iri iri ne masu sauƙin haɗewa, don haka lokaci shine mafi guntu; Tieguanyin iri-iri shine mafi wuyar ferment, don haka lokaci ya kamata ya fi tsayi; sauran nau'ikan duka biyu ne. tsakanin.

2. Dang Qing

Zuba kananun zuwa matsakaici-buɗaɗɗen albarkatun da aka bushe da rana kuma an sanyaya su cikin na'ura mai saurin canzawa. Lokacin blanching na farko shine mintuna 2 zuwa 3. Bayan an gama blanching, yada samfuran da ke cikin aiki akan allon bushewa tare da kauri na 1.5 cm, lokacin yadawa shine 1.0 ~ 1.5h. A karo na biyu, gudun na'uran 15r/min shine, lokacin korewar shine mintuna 5 zuwa 7, lokacin kwanciya bayan fitar da injin shine awa 2, kauri kuma kusan 1.5cm. Ko kore ne ko a'a a karo na uku ya dogara da launin ganye.

4. Halitta na cikin gida bushewa

Yanayin waje wanda ke shafar bushewa shine zafin jiki, zafi, samun iska da kaurin ganye. Ya kamata ɗakin da ke bushewa ya zama iska ta kowane bangare kuma a guje wa hasken rana kai tsaye. Matsakaicin zafin jiki na dakin bushewa shine 23 ~ 26 ℃, kuma yanayin zafi mai dacewa shine 65% ~ 75%. Dangin dangi ya dogara da iri-iri.

5. Kneading

1.Technical bukatun

Knead da sannu a hankali na dogon lokaci, matsa lamba a mataki-mataki, danna sauƙaƙan kan ganyayen ganye sannan a danna tsofaffin ganye sosai, da farko haske sannan kuma mai nauyi, don karya kullun. Adadin curling ya kai fiye da 90%, kuma adadin karyewar ƙwayar ganye ya kai fiye da 80%.

2. Hanyar cukuwa

Lokaci don amfani aea mirgina injiya danganta da taushin ganyen sabo. Matasa albarkatun kasa yakamata a danne su da sauƙi kuma a durƙusa na dogon lokaci. Toho daya da ganye biyu sai a kwaba na tsawon mintuna 45 zuwa 60; Sai a kwaba toho daya mai ganye biyu da uku na tsawon mintuna 90. Kneading na farko shine minti 60. Ana bukatar a sake cukuda shayin noodle, kuma lokacin sake durkushewa shine mintuna 30.

(1) Toho daya da ganye biyu

Matsin iska na mintuna 5 → matsatsin haske na mintuna 10 → matsakaita matsa lamba na mintuna 5 zuwa 15 → matsa lamba na mintuna 5

(2) Toho daya, ganye biyu ko uku

Kneading na farko: matsa lamba na iska na minti 5 → matsa lamba mai haske na minti 5 → matsakaicin matsa lamba na minti 15 → matsi maras kyau na minti 5 sake durkushewa (shaidan da aka siye bayan an cire shi da kuma dubawa): matsa lamba mai haske na mintuna 3 → Matsakaicin matsa lamba na mintuna 3

(3) Karami zuwa matsakaiciyar budewa

Kneading na farko: matsa lamba na iska na mintuna 3 → matsa lamba mai haske na mintuna 5 → sako-sako da matsa lamba na mintuna 5.

Sake durkushewa (shayi bayan cirewa da tacewa): matsi mai haske na mintuna 3 → matsakaicin matsa lamba na mintuna 3

3. Kashewa da nunawa

An toshe ganyen birgima da ana'ura mai hana shayi, wanda ke buƙatar karya ƙwallan shayi, ban da buhunan shayi. Ganyen da aka ƙwanƙwasa ta cikin sieve ya kamata ya zama daidai kuma kauri ya zama 1 cm.

6. Haihuwa

1.Technical bukatun

A fermentation zafin jiki nainji fermentation na shayishine 24 ~ 26 ℃, zafi shine 90% ~ 95%, kuma iska sabo ne. Lokacin fermentation a cikin dakin fermentation shine 2 zuwa 3 hours; fermentation a cikin yanayi na halitta: 3 zuwa 6 hours for spring shayi da 1 zuwa 2 hours for rani da kaka shayi. Kaurin ganyen da aka haɗe idan an baje shi shine: ƙaramin toho ɗaya mai ganye ɗaya ko biyu shine 4 zuwa 6 cm, toho ɗaya mai ganye biyu ko uku shine 6 zuwa 8 cm, ƙarami kuma shine 10 zuwa 12 cm a tsakiya. Don fermentation a cikin yanayi na yanayi, yawan zafin jiki na shayi na bazara yana da ƙasa kuma ganye ya kamata ya kasance mai kauri, yayin da ganyen rani da shayi na kaka ya zama bakin ciki. Dama sau ɗaya kowane 0.5 hours.

7. Bushewa

1.Tsarin farko

Yanayin bushewa ya dogara da matakin fermentation na ganyen shayi. Matsakaicin zafin jiki na bushewa na ganyen shayi tare da matakin fermentation na yau da kullun shine 100-110 ℃, kuma kauri daga cikin ganyayyaki shine 1.5-2.0cm. Ana bushe ganyen shayi a cikin wanibushewar shayihar sai sun bushe 70-80%, sannan a bar su suyi sanyi na kimanin awa 1. Kauri daga cikin yaduwa ganye shine 3-5cm.

2. Wutar kafa

Yanayin zafin iska yana da 85 ~ 90 ℃, kaurin ganyen yaduwa shine 2.0 ~ 2.5cm, kuma ganyen yana bushe har sai ya bushe gaba daya. bushewa na biyu, sanyaya a tsakiya, bisa ka'idar "high zafin jiki, sauri, ɗan gajeren lokaci". Bayan bushewar farko, danshin ganyen shayin ya kai kusan kashi 25%, sannan ana sanyaya ganyen shayin a cikin injin. Bayan isasshen zafi, damshin ganyen shayin shine 5.5% zuwa 6.5%.

3.Allon kallo

Bisa ga tsarin kung fu baƙar fata na shayi, ana tattara kayan ne daban daga hanyar wucewar kai, hanyar zagaye-jiki, da kuma hanyar haske. Thena'ura mai zazzage shayiyana yin zaɓin iska, zaɓi mai tushe, da haɗaɗɗen samfurin gamamme.

4. Gasasu

Tes na musamman, na farko, da na biyu ana yin su ne da ƙamshi na fure da 'ya'yan itace. A guji manyan gobara da tsofaffi don tabbatar da cewa damshin ganyen shayin ya cika ka'idoji. A gasasshen zafin jiki nainjin gasasshen shayiyana kusan 80 ° C. Manufar shayi na mataki na uku shine don cire danshi, astringency, da ɗanɗano na waje a cikin ganyen shayin, inganta narkewar ɗanɗano, da riƙe ƙamshin fure da 'ya'yan itace zuwa matsakaicin iyaka.