Mai busar da shayiinji ce da aka fi amfani da ita wajen sarrafa shayi. Akwai nau'ikan bushewar shayi iri uku: bushewa, soya da bushewar rana. Hanyoyin bushewar shayi na gama gari sune kamar haka:

Tsarin bushewar koren shayi yana bushewa da farko sannan a soya. Domin ruwan ganyen shayi bayan birgima yana da yawa sosai, idan aka soya shi aka bushe kai tsaye, to da sauri za su yi dunƙule a cikinInjin Gasasshen Shayi, kuma ruwan shayin zai manne a bangon tukunya cikin sauki. Don haka, ana busar da ganyen shayi da farko don rage danshi don biyan buƙatun soya kwanon rufi.

Bushewar baƙar shayi wani tsari ne wanda tushen shayin ya haɗeinji fermentation na shayiana gasa shi a babban zafin jiki don fitar da ruwa da sauri don cimma bushewa mai 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.

Farin shayi wani samfur ne na musamman na kasar Sin, wanda aka fi yin shi a lardin Fujian. Hanyar samar da farin shayi yana ɗaukar tsarin bushewar rana ba tare da soya ko ƙwanƙwasa ba.

Bushewar shayi mai duhu ya haɗa da yin burodi da hanyoyin bushewar rana don gyara ingancin da kuma hana lalacewa.

TheInjin bushewar shayiya dogara da iska mai zafi don bushe ganyen shayi. Sassan aikin da ke ɗauke da ganyen shayi sune faranti, faranti, bel ɗin raga, faranti ko kwanduna.