Yawancin lokaci ana haɗe ganyen shayi tare da taimakon aInjin Haɗin Tea, amma duhu shayi nasa ne exogenous microbial fermentation, ban da enzymatic dauki na ganye da kansu, waje microorganisms kuma taimaka ta fermentation. A cikin Turanci, ana kwatanta tsarin samar da shayi na baki a matsayin "oxidation", watau oxidization, yayin da duhu shayi shine ainihin fermentation "ferment".

Fermentation wani tsari ne na musamman na samar da shayi mai duhu. A cikin duhu shayi bayanInjin Rolling Tea murgudawa, tsarin tari shine ainihin tsari na fermentation, duhun tulin shayi mai ƙarfi, yayyafa shi da ruwa, shayi mai duhu a cikinInjin sarrafa Haɗin Baƙin Teabayan wani mataki na zafi da kula da zafi, a tsakiyar tsibin lokacin da zafin jiki ya kai digiri 70 a ma'aunin celcius, don juya tudun don yin yanayin yanayin, wanda ya maimaita sau da yawa. Haɓaka rawar enzymes a cikin shayi, haɗe tare da ayyukan ƙwayoyin cuta, don haɓaka canjin shayi.

Lokacin da komai ya yi daidai, ƙwayoyin ƙwayoyin ƙwayoyin cuta, haɗe tare da enzymes na waje da suke ɓoyewa, na iya rushe yawancin polyphenols na shayi, polysaccharides, protopectin, terpenes, sunadarai, da sauran abubuwa a cikin shayi, wanda ke haifar da samuwar duhu. kamshi da dandanon shayi na musamman.

Kuma ban da fermentation na Wadding, duhu shayi yana da musamman na sakandare fermentation, wanda kuma aka sani da post-fermentation, wanda shine ainihin kisa app na duhu shayi.

Hanya na ƙarshe na shayi mai duhu shine ana matse ganyen shayi a cikin tubali ko biredi ta hanyarInjin Latsa Tea Cake don tafiya kan dogon titin shayi. A kan wannan doguwar titin, ganyen shayin galibi ana ajiye su ne a cikin iska, wani yanayi mai zafi da zafin jiki, sannan bayan ‘yan shekaru na fermentation na halitta, ana kiran wannan tsari na biyu, wanda aka fi sani da post-fermentation.