Yunnan dub tshuaj yej ua tshuab los ntawm withering, kneading, fermentation, ziab thiab lwm yam txheej txheem los ua tshuaj yej, saj mellow. Cov txheej txheem saum toj no, rau lub sijhawm ntev, yog siv tes ua, nrog rau kev txhim kho kev tshawb fawb thiab thev naus laus zistshuaj yej ua tshuabyog siv dav.

Thawj txheej txheem: Xaiv cov nplooj tshiab

Cov nplooj plucked yuav tsum raug xa mus rau lub Hoobkas tshuaj yej dub tsis pub dhau 90 feeb, kom tsis txhob muaj nplooj npog rau lub sijhawm ntev, oxidized liab cuam tshuam rau saj ntawm cov tshuaj yej dub,Ochiai tshuaj yej harvestertuaj yeem ua tiav cov qoob loo ntawm cov tshuaj yej sai sai, thiab tau dhau los ua cov tshuaj yej hauv zos cov neeg ua liaj ua teb nyiam cov cuab yeej rau tshuaj yej plucking.

Qhov thib ob txheej txheem: withering

Dub tshuaj yej withering tshuabe yog ib lub tshuab siv feem ntau hauv cov txheej txheem ntawm kev ntxiv tshuaj yej, withering yog ib qho ntawm cov txheej txheem tseem ceeb tshaj plaws los tsim cov aroma ntawm cov tshuaj yej dub, 8 teev ntawm withering ntawm ib txwm kub ntawm 25 ℃, yuav tsum tau kis cov tshuaj yej nplooj heev. nyias, thiaj li hais tias cov tshuaj yej nplooj tuaj yeem raug rau saum huab cua, kom cov tshuaj yej dub muaj qhov qab zib thiab siab aroma nyob rau tib lub sijhawm kom tswj tau qee qhov kev xav ntawm freshness.

Thib peb txheej txheem: Kneading

Lub sij hawm kneading feem ntau tswj ntawm 70-90 feeb, lubTshuaj yej Rolling Tshuabtuaj yeem rhuav tshem lub koom haum cellular ntawm cov tshuaj yej nplooj. Kev tsim nyog kneading yog qhov tsim nyog rau kev ua kom zoo fermentation, tus nqi ntawm kev puas tsuaj ntawm cov ntaub so ntswg ntawm cov nplooj yuav tsum ncav cuag ntau tshaj 80%, kom cov kua txiv hmab txiv ntoo overflows thiab tsis drip.

Txheej plaub: Fermentation

4 teev ntawm 35 ℃ qhov kub thiab txias ib txwmTshuaj yej Fermentation Machinee, kom cov xim ntawm cov tshuaj yej tawm ntawm ntsuab mus rau liab nyom gas dissipation! Fermentation yog cov txheej txheem tseem ceeb los tsim cov xim, aroma thiab tsw yam ntxwv ntawm cov tshuaj yej dub, zoo fermentation los tsim ntau theaflavin thiab thearubigin, thiaj li yuav tsim ntau tsw thiab aroma tshuaj.

Qhov thib tsib txheej txheem: ziab

1 teev 100 ℃ tas li kub kom qhuav,Kub Cua tshuab ziab khaub ncawsyog li ntawd cov tshuaj yej tawm ntawm qhov kub thiab txias nyob rau hauv qhov kev txiav txim ntawm ib tug loj npaum li cas ntawm cov dej poob, sai passivation ntawm enzyme kev ua si kom ntau yam enzymes kom tsis txhob fermentation, radicalization thiab khaws cia lub siab boiling point thiab aromatic tshuaj, tau txais lub cim tsw. ntawm cov tshuaj yej dub paj thiab txiv hmab txiv ntoo thiab qab zib aroma.

Txoj kev thib rau: xaiv

Tshem tawm cov tsis zoo uas tsis yog tshuaj yej inclusions tov rau hauv cov tshuaj yej nplooj los ntawm txhais tes kom huv si thiab huv si ntawm cov khoom zoo.

Cov tshuaj yej dub ua yog nplua nuj nyob rau hauv tsw, thiab tom qab brewing, cov kua zaub sab hauv yog ci, aroma yog tshiab thiab ntev, saj yog tuab thiab tshiab, thiab nws yog stimulating. Yunnan dub tshuaj yej tom qab brewing cov nplooj hauv qab liab uniform kev sib tw ci, domestic tshwj xeeb, lub Department ntawm lub ntiaj teb no txais tos cov hauj lwm ntawm dub tshuaj yej.