Thaum peb hais txog tshuaj yej, peb zoo li xav tias ntsuab, tshiab, thiab tsw qab. Tshuaj yej, yug los ntawm ntuj ceeb tsheej thiab lub ntiaj teb, ua rau tib neeg muaj kev thaj yeeb nyab xeeb. Tshuaj yej nplooj, los ntawm xaiv ib nplooj ntoos mus rau withering, tshav ntuj qhuav, thiab thaum kawg tig mus rau hauv ib tug aroma ntawm tus nplaig, yog ze ze rau "ntsuab". Yog li, pes tsawg txoj kev tshuaj yej tuaj yeem ua tiav?

1. Tshuaj yej fixation
Qhov hu ua fixation yog hais txog kev puas tsuaj ntawm cov ntaub so ntswg ntawm nplooj tshiab. Covtshuaj yej fixationcov txheej txheem suav nrog kev ntsuas kub kub kom hloov pauv cov ntsiab lus ntawm nplooj tshiab. Raws li paub zoo, tshuaj yej muaj ib yam khoom hu ua enzyme, uas yog ib qho macromolecule lom nrog biocatalytic muaj nuj nqi. Nws yog biocatalyst uas tuaj yeem ua kom nrawm lossis qeeb qeeb ntawm cov tshuaj biochemical, tab sis tsis hloov cov kev taw qhia thiab cov khoom ntawm cov tshuaj tiv thaiv. Enzymes feem ntau yog tsim los ntawm cov proteins (nrog ob peb yog RNA), thiab lawv cov haujlwm tau yooj yim cuam tshuam los ntawm cov xwm txheej xws li kub thiab tshuaj ib puag ncig (xws li pH tus nqi).
Enzymes raug kev puas tsuaj rau lawv cov qauv molecular protein nyob rau hauv qhov kub thiab txias, ua rau tsis ua tiav ntawm kev ua haujlwm enzyme. Cov "willing" ntawm cov tshuaj yej nplooj siv qhov kub-kub deactivation cuab yeej ntawm enzymes kom lub sij hawm inhibit qhov kev ua ntawm oxidase nyob rau hauv cov nplooj tshiab.

Lub hom phiaj tseem ceeb ntawm kev kho tshuaj yej yog siv cov kub kub los rhuav tshem cov kev ua ntawm polyphenol oxidase hauv cov nplooj tshiab hauv lub sijhawm luv luv, inhibit polyphenol enzyme catalyzed oxidation, thiab pab kom cov ntsiab lus tsim cov yam ntxwv zoo ntawm Pu'er tshuaj yej xws li xim. , aroma, thiab saj nyob rau hauv tsis enzymatic kev txiav txim. Qingqing tseem tuaj yeem tshem tawm qee qhov dej noo, tig nplooj los ntawm tawv mus rau muag, ua kom yooj yim rau knead thiab zoo li. Tsis tas li ntawd, withering tuaj yeem tshem tawm cov ntxhiab tsw ntxhiab ntawm nplooj tshiab, tso cai rau cov tshuaj yej nplooj kom tawm cov tshuaj yej ntxim nyiam. Nyob rau hauv luv luv, rhuav tshem lub koom haum thiab cov qauv ntawm cov nplooj tshiab, hloov cov duab thiab zoo ntawm nplooj tshiab, thiab nteg ib tug zoo lub hauv paus rau lub cim zoo ntawm tshuaj yej nplooj yog ob lub hom phiaj ntawm withering thiab lub hauv paus ntawm withering technology ntsuas.

2 Sunbathing

Cov nplooj tshiab uas tau tshav ntuj qhuav tom qab kho thiab dov tau sau ua ke hu ua "tshav ntuj qhuav ntsuab tshuaj yej". Yunnan lub cim Pu'er tshuaj yej yuav tsum tau muab lub hnub qhuav ua ntej nws tuaj yeem hloov mus rau Pu'er tshuaj yej. Lub hnub ziab, raws li lub npe qhia, yog hais txog cov txheej txheem ziab ntawm cov tshuaj yej nyoos uas tau tshav ntuj qhuav. Sun drying yog hais txog txoj kev ziab ntawm cov tshuaj yej nyoos, tsis yog txoj kev withering. Cov txheej txheem ntau lawm ntawm Pu'er tshuaj yej yog: khaws, nthuav tawm tshiab, withering, txias, dov, thiab ziab. Sun drying yog txheej txheem ziab tom qab dov. Qhov sib txawv tseem ceeb ntawm lub hnub qhuav tshuaj yej thiab lwm txoj kev ziab khaub ncaws xws li do kib thiab ziab yog "kub". Cov txheej txheem ziab ntawm do kib thiab ziab kom qhuav muaj qhov kub thiab txias, uas feem ntau txiav tawm lub neej ntawm enzyme active tshuaj nyob rau hauv tshuaj yej nplooj, thaum lub hnub qhuav tshuaj yej yog txawv. Lub hnub ci ntuj thiab qhov kub tsis tshua muaj peev xwm khaws tau txoj kev loj hlob ntawm cov tshuaj nquag. Tshav qhuav tshuaj yej muaj lub cev xoob thiab dub, thiab cov tshuaj yej qhuav muaj qhov ntshiab lub hnub qhuav saj. Lub hnub qhuav saj nthuav tawm ib qho tshiab aroma ntawm paj thiab nroj tsuag, thiab aroma yog ntev-ntev thiab saj yog ntshiab tom qab brewing. Sunbathing kuj tsim muaj peev xwm tseem ceeb rau lub sijhawm ntev ntawm Pu'er tshuaj yej, uas ua rau muaj ntxhiab ntau dua lub sijhawm.

Nws yuav tsum raug sau tseg tias "hnub ziab" tsis yog qhov tsim nyog. Hauv cov hnub los nag lossis huab cua, kev ziab los yog ntxoov ntxoo ziab kuj tseem yuav raug txiav txim siab, tab sis nws yuav tsum tau ua thaum kub qis, uas yog qhov tseem ceeb. Nws feem ntau ntseeg tias qhov kub thiab txias yuav tsum tsis pub tshaj 60 degrees. Txawm hais tias qhov ntsuas kub qis kom qhuav ntawm lub hnub ziab yog ntev dua, nws khaws cov khoom qub thiab cov khoom siv ntawm cov tshuaj yej. Kev ua kom pom tseeb qhov kub tsis zoo yog qhov sib txawv tseem ceeb hauv cov txheej txheem tsim khoom ntawm Pu erh tshuaj yej thiab tshuaj yej ntsuab. Cov tshuaj yej ntsuab siv qhov kub thiab txias kom tsis muaj menyuam kom ceev nws cov aroma, tab sis tom qab cia tsis tuaj yeem ua tiav "Pu erh tshuaj yej ntau dua" cov nyhuv. Nws tsuas yog siv tau nyob rau lub sijhawm txwv, txwv tsis pub cov tshuaj yej kua zaub yuav qaug zog thiab poob nws cov nqi yog tias khaws cia ntev dhau. Pu erh tshuaj yej yog cov khoom lag luam qeeb, cov khoom lag luam ntawm lub sijhawm, uas tseem suav nrog "kev ua haujlwm qeeb ua haujlwm zoo" hauv cov txheej txheem tsim khoom.

tshuaj yej roasting thiab ci ntsuab tshuaj yej

Sir-frying thiab ci ntsuab tshuaj yej yog rau cov txheej txheem ntawm cov tshuaj yej ntsuab. Lub hom phiaj ntawm ob qho tib si yog tib yam, uas yog siv qhov kub thiab txias kom nres cov txheej txheem fermentation ntawm cov tshuaj yej nplooj. Qhov txawv yog tias ib qho yog do-frying nyob rau hauv high-temperature lauj kaub hlau, thiab lwm yam yog ncaj qha ci nyob rau hauv high kub. Stir-frying ntsuab tshuaj yej yog hais txog cov txheej txheem ntawm kev siv hluav taws xob tsawg kom wither cov tshuaj yej nplooj hauv lub lauj kaub thaum lub sij hawm tsim cov tshuaj yej nplooj. Cov dej ntsiab lus ntawm cov tshuaj yej nplooj yog sai sai evaporated los ntawm phau ntawv dov, uas thaiv cov txheej txheem fermentation ntawm cov tshuaj yej nplooj thiab tag nrho khaws cov essence ntawm cov tshuaj yej kua txiv.

Cov tshuaj yej ntsuab uas tau qhuav, dov, thiab ces qhuav yog hu ua ci ntsuab tshuaj yej. Baking ntsuab tshuaj yej yog ib tug high-temperature qhuav txheej txheem, thiab cov tshuaj yej nplooj ua yog feem ntau muaj ntxhiab tsw. Yog li ntawd, qee cov tub lag luam tau sib xyaw cov tshuaj yej ntsuab nrog Pu'er tshuaj yej los txhim kho cov aroma ntawm cov tshuaj yej nplooj, tab sis nws tsis haum rau kev hloov tom qab ntawm Pu'er tshuaj yej, yog li cov neeg siv khoom yuav tsum ceev faj thaum yuav khoom.
Cov tshuaj yej ntsuab thiab do-kib ntsuab tshuaj yej tsis tuaj yeem siv los ua cov khoom siv raw ntawm Pu'er tshuaj yej, thiab yuav tsum tsis txhob siv los ua Pu'er tshuaj yej. Pu'er tshuaj yej fermentation tsuas yog nyob ntawm qhov pib-oxidation ntawm hnub-qhuav ntsuab tshuaj yej nws tus kheej, enzymatic oxidation ntawm polyphenols, thiab kev ua ntawm cov kab mob. Vim tias qhov kub kub ntawm cov roasted thiab kib ntsuab tshuaj yej nyoos, polyphenol oxidase passivated thiab puas. Tsis tas li ntawd, qhov kub thiab txias ceev yog siv thaum ziab cov tshuaj yej nyoos, uas ntxiv ua kom puas polyphenol oxidase. Tsis tas li ntawd, cov dej ntsiab lus ntawm ci thiab kib ntsuab tshuaj yej yog tsawg, thiab "natural aging" tsis tuaj yeem ua tiav. Yog li ntawd, nws tsis tsim nyog ua rau Pu'er tshuaj yej.

Steamed ntsuab / nrov heev 'matcha'

Steaming ntsuab tshuaj yej kuj belongs rau cov txheej txheem ntawm cov tshuaj yej ntsuab. Steaming ntsuab tshuaj yej yog thawj zaug tshuaj yej invented nyob rau hauv ancient Tuam Tshoj. Nws siv chav rau soften cov tshuaj yej nplooj tshiab, ces yob thiab dries lawv. Steamed ntsuab tshuaj yej feem ntau muaj peb cov yam ntxwv ntsuab ntawm "xim ntsuab, kua zaub ntsuab, thiab nplooj ntsuab", uas zoo nkauj thiab ntxim nyiam. Steamed ntsuab tshuaj yej yog ib yam khoom tseem ceeb ntawm Japanese tshuaj yej ntsuab, thiab cov tshuaj yej siv nyob rau hauv Japanese tshuaj yej ceremony yog lub ntiaj teb no nrov "matcha" nyob rau hauv steamed ntsuab tshuaj yej.