Black shayi shayi ne mai cike da fermented, kuma sarrafa shi an gudanar da wani tsari mai rikitarwa, wanda ya dogara ne akan nau'ikan sinadarai na sabbin ganye da kuma canza dokokinsa, ta hanyar wucin gadi yana canza yanayin amsawa don samar da launi na musamman, ƙamshi, ɗanɗano da dandano. siffar baki shayi. Baƙin shayi gabaɗaya yana da halayen halayen “jajayen miya da jajayen ganye”.

Bakar shayin kasar Sin ya hada da bakin shayin Souchong, bakar shayin Gongfu da kuma karyar shayin baki. Baƙar shayin Soochong shine baƙar shayi mafi tsufa. Asalinsa an yi shi ne a tsaunin Wuyi kuma shi ne ya fara sauran baƙar shayi. Akwai nau'ikan baƙar shayi na Gongfu da yawa, kuma asalinsa ma ya bambanta. Misali, babban samar da baƙar shayin Qimen Gongfu a gundumar Qimen, Anhui, da Yunnan jan shayin Gongfu, da dai sauransu; Broken baki shayi ana rarrabawa ko'ina, musamman don fitar da shi zuwa ketare.

A cikin aiwatar da aiki, oxidative polymerization dauki yana samar da abubuwa masu launi irin su theaflavins, thearubicins, da thefuscins. Wadannan abubuwa, tare da maganin kafeyin, amino acid kyauta, sugars mai narkewa da sauran abubuwan ciki, suna shafar launi da dandano na shayi na shayi; A lokaci guda, glycosides Enzymatic hydrolysis yana sakin mahadi na terpene, kuma lalatawar oxidative na fatty acid ɗin da ba a yarda da shi ba yana shafar nau'in kamshin shayi na shayi.

Hanyar yin baƙar fata ba za ta iya rabuwa ba, kuma fasahar sarrafa ta ta ƙunshi matakai guda huɗu na bushewa, jujjuya, fermentation da bushewa. Wane nauyi ne waɗannan matakai ke yi wajen samar da shayin shayi?

1.bushewa.

Withering shine tsari na farko a farkon samar da shayi na shayi, kuma shine ainihin tsari don samar da ingancin shayin shayi. Withering yana da tasiri guda biyu:

Na daya shi ne a zubar da wani bangare na ruwa, a rage zafin kwayoyin shayi, a sanya ganyen ya yi tsiro daga gaggauce zuwa laushi, a kara kauri da ganyayen, sannan a yi saurin jujjuya su zuwa tsiri.

Na biyu yana da tasiri ga canje-canje a cikin abun ciki na abubuwa. Saboda da asarar ruwa, da permeability na cell membrane da aka inganta, da kuma dauke da nazarin halittu enzymes a hankali kunna, haifar da jerin sunadarai canje-canje a cikin abun ciki na shayi tukwici, aza harsashin samuwar takamaiman ingancin. kalar shayin baki da kamshi.

2. Kneadyin (rolling)

Kneading (yanke) wani muhimmin tsari ne ga Gongfu baki shayi da fashe baƙar shayi don siffanta kyakkyawar siffa da samar da ingancin ciki. Baƙar shayin Gongfu yana buƙatar kamanni sosai da ɗanɗano mai ƙarfi na ciki, wanda ya danganta da girman maƙarƙashiyar ganye da lalata ƙwayar ƙwayar cuta.

Akwai ayyuka guda uku na mirgina:

Daya shine a lalata kyallen jikin ganye ta hanyar birgima, ta yadda ruwan shayin ya cika, ya hanzarta iskar da iskar oxygen ta mahallin polyphenol, da aza harsashin samuwar musamman endoplasm na baki shayi.

Na biyu shine a jujjuya ruwan wukake cikin igiya madaidaiciya madaidaiciya, rage surar jiki, da haifar da kyawawa.

Na uku shi ne ruwan shayin ya cika ya kuma taru a saman filayen ganyen, wanda ke saurin narkewa a cikin ruwa a lokacin da ake hadawa, yana kara samun natsuwa da miyar shayin da kuma bayyanar da kyalli da mai mai.

3. Haihuwa

Fermentation shine mabuɗin tsari don samuwar launin baƙar fata, ƙamshi, da halayen ingancin dandano. Kyakkyawan fermentation ne kawai zai iya samar da ƙarin theaflavins da thearubigen, da ƙarin dandano da ƙamshi.

Fermentation tsari ne mai ci gaba, ba kawai tsari ba. Fermentation ya kasance tun lokacin da aka narkar da baƙar shayin an bushe. Yawancin lokaci, ana kafa tsari na fermentation na musamman kafin bushewa bayan mirgina, ta yadda shayi zai iya kaiwa matakin da ya dace.

Idan aka haxa baqin shayin, sai a sanya ganyen shayin da aka galla a cikin ma’adanin haxi ko kuma keken haxi, sannan a saka shi a cikin tanki ko xakin da za a haxa. A cikin 'yan shekarun nan, an haifi wasu sababbin kayan aikin fermentation. Dole ne fermentation ya dace da yanayin da ya dace, zafi da adadin oxygen da ake buƙata don polymerization na polyphenolase na oxidative.

4. bushewa.

Ana yin bushewa ta hanyar bushewa, gabaɗaya a kasu kashi biyu, na farko ana kiransa wutan gashi, na biyu kuma ana kiransa wutar ƙafa. Wutar gashi da ƙafa suna buƙatar yadawa cikin sanyi.

Bushewa yana da amfani guda uku:

Ɗaya shine a yi amfani da babban zafin jiki don hana aikin enzyme da sauri, dakatar da oxidation enzymatic, da kuma gyara ingancin fermentation.

Na biyu shi ne a zubar da ruwa, a datse sandunan shayi, a gyara surar, sannan a sa kafafun su bushe, wanda zai taimaka wajen kiyaye inganci.

Na uku shi ne fitar da mafi yawan warin ciyawa tare da ƙarancin tafasasshen ruwa, ƙara ƙarfi da riƙe abubuwan ƙamshi tare da babban wurin tafasa, da samun ƙamshi na musamman na baƙar fata.