Tiyi wakuda ndi imodzi mwa mitundu ikuluikulu ya tiyi yomwe imapangidwa ndikutumizidwa kunja kwa dziko langa. Pali mitundu itatu ya tiyi wakuda m'dziko langa: tiyi wakuda wa Souchong, tiyi wakuda wa Gongfu ndi tiyi wakuda wosweka. Mu 1995, tiyi wakuda wa fruity ndi maluwa adapangidwa bwino.

Makhalidwe abwino a tiyi wakuda wamaluwa ndi zipatso ndi awa: zingwe zimakhala zolimba komanso zowongoka; maluwa ndi zipatso, fungo lokoma ndi lakuthwa komanso lokhalitsa; msuzi wa tiyi uli ndi fungo lamaluwa losiyana. Njira zake zoyendetsera ntchito ndi izi;

1. Zatsopano masamba zopangira

Zopangira za tiyi wakuda wamaluwa ndi zipatso nthawi zambiri ndi Golden Peony, Mingke No. 1, Mingke No. 2, Daphne, Yellow Rose, Meizhan, White Bud Qilan, Purple Rose, Chungui, Chunlan, Narcissus, Astragalus, Bergamot, ndi Eight. Osakhoza kufa. Masamba atsopano a tiyi wonunkhira kwambiri wa oolong monga tiyi. Ndi bwino kusankha pakati pa 10:00 ndi 16:00 pa tsiku ladzuwa, ndipo kukolola masana pa tsiku ladzuwa ndibwino kwambiri.

2. Kuwala kwadzuwa kumafota

Kufota kwadzuwa kumapangitsa masamba atsopano kutaya gawo lina la madzi, kupangitsa masamba kukhala ofewa komanso olimba, kuwapangitsa kukhala osavuta kubiriwira (kapena kugwedeza wobiriwira); Pakufota, kuchuluka kwamadzimadzi m'masamba atsopano kumakwera, kufalikira kwa nembanemba yama cell kumakulitsidwa, ntchito ya ma enzyme imachulukitsidwa, ndipo ma macromolecular amawonongeka pang'ono, fungo laudzu limazimiririka pang'ono, ndipo zinthu zonunkhirazo zimakhala pang'ono. anapanga. Gwiritsani ntchito amakina ochapira tiyipamasiku a mitambo chifukwa cha ntchito zofota.

3. Kugwedezeka kapena kuvina

Kutalika kwa nthawi yowumitsa ndi kuyanika kumadalira kukoma kwa zipangizo, kufota kwa kuwala kwa dzuwa, kutentha ndi chinyezi cha m'chipinda chofota cha m'nyumba, ndi kuvuta kwa mitundu yosiyanasiyana.

1.Douqing

Ikani mphukira imodzi ndi tsamba limodzi kapena tsamba limodzi ndi masamba awiri kapena atatu omwe afota padzuwa pamakina ogwedeza, ndikugwedezani pafupipafupi 100 times / min. Nthawi yogwedeza yoyamba ndi pafupifupi 4 masekondi. Zopangira zazing'ono, ndizofupikitsa nthawi; Tiyi ya Narcissus, Eight Immortals Tea, ndi Golden Peony ndi mitundu yosavuta kupesa, kotero nthawiyo ndi yaifupi kwambiri; Mitundu ya Tieguanyin ndiyovuta kwambiri kupesa, motero nthawi iyenera kukhala yayitali; mitundu ina ndi onse. pakati.

2. Dang Qing

Thirani zing'onozing'ono mpaka zotseguka zobiriwira zomwe zafota ndi dzuwa ndikuzizizira mu makina osinthira-speed blanching. Nthawi yoyamba ya blanching ndi mphindi 2 mpaka 3. Mukamaliza blanching, falitsani zinthu zomwe zikugwiritsidwa ntchito pazenera lowuma ndi makulidwe a 1.5 cm, nthawi yofalikira ndi 1.0 ~ 1.5h. Kwachiwiri, liwiro la makina obiriwira ndi 15r / min, nthawi yobiriwira ndi 5 mpaka 7 mphindi, nthawi yoyika pambuyo potulutsa makina ndi maola 2, ndipo makulidwe ake ndi pafupifupi 1.5cm. Kaya ndi wobiriwira kapena ayi kachitatu zimadalira mtundu wa masamba.

4. Natural m'nyumba kufota

Zinthu zakunja zomwe zimakhudza kufota ndi kutentha, chinyezi, mpweya wabwino komanso makulidwe a masamba. Chipinda chofota chiyenera kukhala ndi mpweya wabwino kumbali zonse ndikupewa kuwala kwa dzuwa. Kutentha koyenera kwa chipinda chofota ndi 23 ~ 26 ℃, ndi chinyezi choyenera ndi 65% ~ 75%. Chinyezi chachibale chimadalira zosiyanasiyana.

5. Kukanda

1.Zofunikira zaukadaulo

Pondani pang'onopang'ono kwa nthawi yayitali, gwiritsani ntchito kukakamiza pang'onopang'ono, kanikizani pang'onopang'ono masamba ang'onoang'ono ndikusindikiza kwambiri pamasamba akale, choyamba chopepuka kenako cholemera, kuti muphwanyitse zotupazo. Mlingo wopindika umafika kupitirira 90%, ndipo kuchuluka kwa ma cell a masamba kumafika kupitirira 80%.

2. Njira yokanda

Nthawi yogwiritsira ntchitomakina osindikizirazimadalira kukoma kwa masamba atsopano. Zopangira zazing'ono ziyenera kukanikizidwa pang'ono ndikuzikanda kwa nthawi yayitali. Mphukira imodzi ndi masamba awiri ayenera kupondedwa kwa mphindi 45 mpaka 60; Mphukira imodzi yokhala ndi masamba awiri ndi atatu iyenera kupindidwa kwa mphindi 90. Kuphika koyamba ndi mphindi 60. Tiyi wa noodles uyenera kuukanso, ndipo nthawi yokankhanso ndi mphindi 30.

(1) Mphukira imodzi ndi masamba awiri

Kuthamanga kwa mpweya kwa mphindi zisanu → kupanikizika kwapakati kwa mphindi 10 → kupanikizika kwapakati kwa mphindi 5 mpaka 15 → kutulutsa mphamvu kwa mphindi zisanu → kupanikizika kwapakati kwa mphindi 12 mpaka 18 → kumasula kwa mphindi zisanu.

(2) Mphukira imodzi, masamba awiri kapena atatu

Kukanda koyambirira: kuthamanga kwa mpweya kwa mphindi zisanu → kuthamanga kwa mphindi 5 → kupanikizika kwapakati kwa mphindi 15 → kutsika kwa mphindi 5 → kupanikizika kwapakati kwa mphindi 12 → kupanikizika kwambiri kwa mphindi 12 → kutsika kwa mphindi zisanu; kukandanso (tiyi wosefa pambuyo potsekereza ndikuwunika): kupanikizika pang'ono kwa mphindi zitatu → Kupanikizika kwapakatikati kwa mphindi zitatu → kupanikizika kwambiri kwa mphindi 20 → kutsika kwa mphindi zinayi.

(3) Kutsegula kwakung’ono mpaka kwapakati

Kukanda koyambirira: kuthamanga kwa mpweya kwa mphindi zitatu → kuthamanga kwa mphindi 5 → kupanikizika kwapakati kwa mphindi 5 → kupanikizika kwambiri kwa mphindi 17 → kutsika kwamphamvu kwa mphindi zisanu.

Kukandanso (tiyi mutachotsa ndi kusefa): kupanikizika pang'ono kwa mphindi zitatu → kupanikizika kwapakati kwa mphindi zitatu → kupanikizika kwambiri kwa mphindi 20 → kutsika kwa mphindi zinayi.

3. Kutsekereza ndikuwunika

Masamba opindidwa amachotsedwa ndi amakina ochotsera tiyi, zomwe zimafuna kuthyola mipira ya tiyi, kupatula matumba a tiyi. Masamba okandwa kudzera mu sieve ayenera kukhala ofanana ndipo makulidwe ake akhale 1cm.

6. Kuwira

1.Zofunikira zaukadaulo

The nayonso mphamvu kutentha kwamakina owotchera tiyindi 24 ~ 26 ℃, chinyezi ndi 90% ~ 95%, ndi mpweya wabwino. Nthawi yowotchera m'chipinda chowotchera ndi maola awiri kapena atatu; kuwira m'chilengedwe: maola 3 mpaka 6 a tiyi wa masika ndi maola 1 mpaka 2 a tiyi yachilimwe ndi yophukira. Kukhuthala kwa masamba ofufumitsa pamene kufalikira ndi: Mphukira imodzi yaing'ono yokhala ndi tsamba limodzi kapena awiri ndi masentimita 4 mpaka 6, mphukira imodzi yokhala ndi masamba awiri kapena atatu ndi 6 mpaka 8 cm, ndipo yaing'ono kwambiri ndi 10 mpaka 12 cm pakati. Pakuwotchera m'chilengedwe, kutentha kwa tiyi wa masika kumakhala kochepa ndipo masamba ayenera kukhala okhuthala, pamene masamba a chilimwe ndi autumn tiyi ayenera kukhala ochepa. Muziganiza kamodzi pa maola 0,5 aliwonse.

7. Kuyanika

1.Kuphika koyamba

Kutentha kowuma kumadalira kuchuluka kwa nayonso mphamvu ya masamba a tiyi. Kutentha koyambirira kwa mpweya wa masamba a tiyi wokhala ndi mulingo wabwinobwino wa fermentation ndi 100-110 ℃, ndipo makulidwe a masamba ofalikira ndi 1.5-2.0cm. Masamba a tiyi amawuma mu achowumitsira tiyimpaka iwo ali owuma 70-80%, ndiyeno amasiyidwa kuti azizizira kwa ola limodzi. Makulidwe a masamba ofalikira ndi 3-5cm.

2. Phazi moto

Kutentha kwa mphepo ndi 85 ~ 90 ℃, makulidwe a masamba ofalikira ndi 2.0 ~ 2.5cm, ndipo masamba amawuma mpaka atauma. Kuyanika kwachiwiri, kuzizira pakati, kutengera mfundo ya "kutentha kwambiri, mofulumira, nthawi yochepa". Pambuyo poyanika koyamba, chinyontho cha masamba a tiyi chimafika pafupifupi 25%, ndiyeno masamba a tiyi amakhazikika pamakina. Pambuyo pa kutentha kokwanira, chinyezi cha masamba a tiyi ndi 5.5% mpaka 6.5%.

3.Kuwonera

Malinga ndi kung fu wakuda kusefa tiyi, zidazo zimasonkhanitsidwa mosiyana ndi njira yodzipangira, njira yozungulira thupi, ndi njira yopepuka. Themakina akusefa tiyiimapanga kusankha mphepo, kusankha tsinde, ndi kusakaniza zinthu zomalizidwa.

4. Kuwotcha

Tiyi wa kalasi yapadera, kalasi yoyamba, ndi yachiwiri amapangidwa makamaka ndi fungo lamaluwa ndi zipatso. Pewani moto wamtali ndi wakale kuti muwonetsetse kuti chinyezi cha masamba a tiyi chikugwirizana ndi miyezo. Kuwotcha kutentha kwamakina owotchera tiyipafupifupi 80 ° C. Cholinga cha tiyi wachitatu ndikuchotsa chinyontho, astringency, ndi zokometsera zachilendo m'masamba a tiyi, kukonza kufewa kwa kukoma, ndikusunga fungo lamaluwa ndi zipatso mpaka pamlingo waukulu.