Muaj tsib homtshuaj yej ua tshuab: cua sov, kub chav, kib, ziab thiab tshav-kib. Greening feem ntau muab faib ua cua sov thiab kub steaming. Tom qab ziab, nws tseem yuav tsum tau qhuav, uas tau muab faib ua peb txoj kev: do-frying, do-frying thiab sun-drying.

Cov txheej txheem ntau lawm ntawm cov tshuaj yej ntsuab tuaj yeem sau tau yooj yim raws litshuaj yej harvesterxaiv, kho, dov thiab ziab. Ntawm lawv, kev kho yog hais txog kev siv cov kub kub kom sai sai rhuav tshem cov enzyme kev ua hauv cov tshuaj yej nplooj, tiv thaiv cov enzymatic oxidation ntawm polyphenols, ua rau cov nplooj tshiab poob ib feem ntawm lawv cov dej, thiab ua rau cov tshuaj yej yooj yim dua tom qab. Cov txheej txheem ntsuab ntsuab kuj yog lub hauv paus rau qhov zoo ntawm cov tshuaj yej ntsuab.

Feem ntau hais lus, fixation muaj peb lub luag haujlwm:

1. Ua kom puas enzyme kev ua si thiab tiv thaiv oxidation ntawm polyphenols;

2. Faib cov nyom ntsuab thiab ua rau kom muaj ntxhiab tsw ntawm tshuaj yej;

3. Fry cov tshuaj yej nplooj los pab txhawb kev tsim khoom tom ntej.

Qhov kub kubtshuaj yej fixation tshuabevaporates cov dej hauv cov nplooj tshiab. Tom qab cov nplooj yog ib feem ntawm lub cev qhuav dej, qhov kev ntxhib los mos ntawm nplooj yuav softer thiab toughness nce, ua rau nws yooj yim rau yob thiab zoo tom qab. Cov txheej txheem ntawm enzyme inactivation tuaj yeem muab faib ua ob txoj hauv kev: cua sov thiab kub chav. Cov txheej txheem ziab tom qab kho tuaj yeem muab faib ua peb txoj hauv kev: kib, hnub ci kom qhuav thiab ziab tshav. Yog li ntawd, raws li kev kho cov txheej txheem sib txawv thiab cov txheej txheem ziab, cov tshuaj yej ntsuab tuaj yeem muab faib ua plaub pawg: kib ntsuab tshuaj yej, roasted ntsuab tshuaj yej, sun-dried ntsuab tshuaj yej thiab steamed ntsuab tshuaj yej.

1.Fried ntsuab tshuaj yej: yog hais txog lub kib ntsuab tshuaj yej style raws li tshuaj yej nplooj kib nyob rau hauv atshuaj yej roaster tshuab(los yog tag nrho kib), ua ib tug nplua nuj thiab refreshing aroma thiab ib tug mellow thiab refreshing saj. Ntawm lawv, Longjing yog lub npe nrov tshaj plaws kib ntsuab tshuaj yej.

2. Roasted ntsuab tshuaj yej: hais txog cov style ntawm cov tshuaj yej nplooj uas tsuas yog qhuav (los yog tag nrho qhuav) nrog ib tugtshuaj yej tshuab ziab khaub ncawslos tsim ib qho tshiab aroma thiab qab zib saj. Lub aroma ntawm roasted ntsuab tshuaj yej tsis muaj zog npaum li hais tias ntawm kib ntsuab tshuaj yej.

3. Sun-dried ntsuab tshuaj yej: yog hais txog cov style ntawm sun-dried ntsuab tshuaj yej uas yog lub hnub-dried ntsuab (los yog tag nrho cov hnub-dried ntsuab), nrog siab aroma, muaj zog saj thiab sun-dried ntsuab tsw. Sun-dried ntsuab tshuaj yej yog qhov zoo tshaj plaws ntawm Yunnan loj-nplooj hom thiab hu ua "Dianqing".

4. Steamed ntsuab tshuaj yej: Covtshuaj yej steaming fixation tshuabsiv chav los rhuav tshem cov enzyme kev ua hauv cov nplooj tshiab, tsim cov "peb ntsuab" cov yam ntxwv zoo ntawm cov tshuaj yej qhuav: tsaus ntsuab xim, ntsuab tshuaj yej kua zaub xim, thiab emerald ntsuab nplooj xim, nrog siab aroma thiab refreshing saj.