Ikime Cyumusozi Ali

Izina:Ikime Cyumusozi Ali (Cold / Hot Brew teabag)

Ibiryo: Icyayi cy'umukara,Icyayi kibisi

Inkomoko: Umusozi Ali, Tayiwani
Uburebure: 1600m

Fermentation: Byuzuye / Umucyo

Kuzunguruka: Umucyo

Inzira:

Byakozwe nubuhanga budasanzwe bwa "cold brew", icyayi kirashobora gutekwa byoroshye kandi byihuse mumazi akonje. Gishya, cyoroshye, kandi gikonje!

Inzoga: Inshuro 2-3 / buri cyayi

Ibyiza Mbere: Amezi 6 (adafunguwe)

Ububiko: Ahantu hakonje kandi humye

Uburyo bwa Brew:

(1)Ubukonje: Teabag 1 kumacupa ya 600cc hanyuma uyinyeganyeze rwose, hanyuma ukonje, biryoha neza.

(2)Bishyushye: 1 teabag kumukombe kumasegonda 10-20. (100 ° C amazi ashyushye, igikombe gifite umupfundikizo bizaba byiza)

Bwana Xie, Visi-Perezida wa ROC (Tayiwani), yasuye Mt. Ali anywa iki cyayi.Yatangajwe cyane nimpumuro nziza yindabyo nuburyohe bwicyayi; ko yayise “Ikime cy'umusozi Ali”. Nyuma yicyo gihe, icyayi cyombi cyamamaye vuba, kimenyekana kwisi yose, nka "Izuba Rirashe" -icyayi cyamamare cya Mountain Ali.

Ikiyaga cy'izuba-Ukwezi - Icyayi cya Ruby

Izina:

Ikiyaga cy'izuba-Ukwezi - Icyayi cy'umukara

Inkomoko: Ikiyaga cy'izuba-Ukwezi, Tayiwani
Uburebure: 800m

Fermentation:Icyayi Cyuzuye

Kuzunguruka: Umucyo

Uburyo bwa Brew:

Ingenzi cyane - Iki cyayi kigomba gukorwa mu cyayi gito, cc 150 kugeza 250.

0.

Shyushya icyayi n'amazi ashyushye (gutegura inkono yo gukora icyayi). Noneho fungura amazi.

1.

Shira icyayi mu cyayi (hafi 2/3 byuzuye icyayi)

2.

Uzuza icyayi n'amazi ashyushye 100 ° C, utegereze amasegonda 10, hanyuma usuke icyayi cyose (kidafite amababi) mumasafuriya. Impumuro kandi wishimire impumuro nziza yicyayi:>

(Icyayi gifite impumuro nziza ya cinamine karemano na mint nshya)

3.

Inzoga ya 2 itegereza amasegonda 10 gusa, hanyuma ongeramo amasegonda 3 yigihe cyo guteka kuri buri nzoga ikurikira.

4.

Urashobora gusoma ibitabo, kwishimira desert, cyangwa gutekereza mugihe unywa icyayi.

Inzoga: Inshuro 6-12 / ku cyayi

Ibyiza Mbere: Imyaka 3 (idafunguwe)

Ububiko:Ahantu hakonje kandi humye

Iki cyayi cyiza cyirabura cyakozwe hafi yikiyaga cyizuba-Ukwezi giherereye i Yuchih, Puli yintara ya Nantou. Mu 1999 ikigo cya TRES muri Tayiwani cyateje imbere ubwoko bushya-TTES No 18.Icyayi kirazwi kuko gifite impumuro nziza nka cinnamoni na mint nshya, hamwe nibara ryiza ryicyayi cya ruby, irazwi mubaguzi kwisi yose.

Tungding Oolong

Izina:Tungding Toasted Oolong Icyayi

Inkomoko:

Luku wo mu ntara ya Nantou, Tayiwani

Uburebure: 1600m

Fermentation:

giciriritse, icyayi cya oolong

Kuzunguruka:Biremereye

Uburyo bwa Brew:

Ingenzi cyane - Iki cyayi kigomba gukorwa mu cyayi gito, cc 150 kugeza 250.

0.

Shyushya icyayi n'amazi ashyushye(gutegura inkono yo gukora icyayi). Noneho fungura amazi.

1.

Shira icyayi mu cyayi (hafi1/4yuzuye icyayi)

2.

Shyiramo100 ° C amazi ashyushyehanyuma utegereze amasegonda 3 gusa, hanyuma usuke amazi.

(tuyita "gukangura icyayi hejuru")

3.

Uzuza icyayi n'amazi ashyushye 100 ° C, utegereze amasegonda 30, hanyuma usukemo icyayi cyose (kidafite amababi) mumasafuriya. Impumuro kandi wishimire impumuro nziza yicyayi:>

(Icyayi gifite impumuro nzizagutwika amakara n'ikawa, ubushyuhe cyane kandi bukomeye.)

4.

Inzoga ya 2 itegereza amasegonda 10 gusa, hanyuma ongeramo amasegonda 5 yigihe cyo guteka kuri buri nzoga ikurikira.

5.

Urashoborasoma ibitabo, wishimire desert, cyangwa utekerezemugihe unywa icyayi.

Inzoga: Inshuro 8-15 / kuri buri cyayi

Ibyiza Mbere: Imyaka 3 (idafunguwe)

Ububiko:Ahantu hakonje kandi humye

Yabanje gukorerwa mu turere tw’imisozi i Luku yo mu ntara ya Nantou.Tungding Oolong, kuba icyayi cyamateka kandi y'amayobera yo muri Tayiwani, ntigisanzwe mu gutunganya imipira, amababi yicyayi arakomeye kuburyo asa nkumupira muto. Kugaragara ni icyatsi kibisi. Ibara ryibinyobwa ni zahabu-umuhondo.Impumuro nziza. Uburyohe bworoshye kandi bworoshye mubisanzwe bimara igihe kinini kururimin'umuhogo nyuma yo kunywa icyayi.

Izuba Rirashe

Izina:

Izuba Rirashe Icyatsi Icyatsi cya Oolong Icyayi

 Inkomoko: Umusozi Ali, Tayiwani

Uburebure: 1500m

Fermentation:icyayi, icyatsi kibisi

Kuzunguruka:Umucyo

Uburyo bwa Brew:

Ingenzi cyane - Iki cyayi kigomba gukorwa mu cyayi gito, cc 150 kugeza 250.

0.

Shyushya icyayi n'amazi ashyushye (gutegura inkono yo gukora icyayi). Noneho fungura amazi.

1.

Shira icyayi mu cyayi (hafi 1/4 cyuzuye icyayi)

2.

Shyiramo amazi ashyushye 100 ° C hanyuma utegereze amasegonda 5 gusa, hanyuma usuke amazi.

(tuyita "gukangura icyayi hejuru")

3.

Uzuza icyayi n'amazi ashyushye 100 ° C, utegereze amasegonda 40, hanyuma usuke icyayi cyose (kidafite amababi) mumasafuriya. Impumuro kandi wishimire impumuro nziza yicyayi:>

(Icyayi gifite impumuro nziza yindabyo nziza)

4.

Inzoga ya 2 itegereza 30 isegonda gusa, hanyuma ongeramo amasegonda 10 yigihe cyo guteka kuri buri nzoga ikurikira.

5.

Urashobora gusoma ibitabo, kwishimira desert, cyangwa gutekereza mugihe unywa icyayi.

Inzoga: Inshuro 5-10 / kuri buri cyayi

Ibyiza Mbere: Imyaka 3 (idafunguwe)

Ububiko: Ahantu hakonje kandi humye

Iki cyayi cyo mu misozi miremire oolong gikorerwa mu busitani bwicyayi giherereye ku butumburuke bwa metero zirenga 1000 kandi agace gakomeye kayo ni umusozi Ali mu ntara ya Chiayi.“Izuba Rirashe” ni kimwe mu bintu byizay'ibiti by'icyayi byo mu misozi miremire. Azwi cyane kubera isura yumukara-icyatsi, uburyohe buryoshye, impumuro nziza, impumuro nziza yamata nindabyo, bimara ibinyobwa byinshi nibindi.

NCHU Tzen Oolong Icyayi

Izina:

NCHU Tzen Oolong Icyayi (Icyayi gishaje kandi gitetse)

Inkomoko:

TeabraryTW, National Chung Hsing University, Tayiwani

Uburebure: 800 ~ 1600m

Fermentation:

Icyayi kiremereye, cyuzuye kandi gishaje icyayi cya oolong

Kuzunguruka:Biremereye

Uburyo bwa Brew:

Ingenzi cyane - Iki cyayi kigomba gukorwa mu cyayi gito, cc 150 kugeza 250.

0.

Shyushya icyayi n'amazi ashyushye (gutegura inkono yo gukora icyayi). Noneho fungura amazi.

1.

Shira icyayi mu cyayi (hafi1/4yuzuye icyayi)

2.

Shyiramo100 ° C amazi ashyushyehanyuma utegereze amasegonda 3 gusa, hanyuma usuke amazi.

(tuyita "gukangura icyayi hejuru")

3.

Uzuza icyayi n'amazi ashyushye 100 ° C, utegereze amasegonda 35, hanyuma usuke icyayi cyose (kitagira amababi) mumasafuriya. Impumuro kandi wishimire impumuro nziza yicyayi:>

(Icyayi gifiteplum idasanzwe, ibyatsi byabashinwa, ikawa na shokora)

4.

Inzoga ya 2 utegereze 20 isegonda gusa, hanyuma ongeramo amasegonda 5 yigihe cyo guteka kuri buri nzoga ikurikira.

5.

Urashoborasoma ibitabo, wishimire desert, cyangwa utekereze mugihe unywaicyayi.

Inzoga: Inshuro 8-15 / kuri buri cyayi

Ibyiza Mbere: uko ishaje, impumuro nziza izaba ifite (niba idafunguwe)

Ububiko: Ahantu hakonje kandi humye

Icyayi cya Tzen oolong cyariyahimbwe na profesor Jason TC Tzen muri NCHU. Icyayi gifite agaciro kubera uburyohe bwacyo ndetse n’inyungu z’ubuzima, bitewe n’ibirimo ghrelin reseptor agonist, teaghrelins (TG) kandi byashimiwe cyane na leta ya Tayiwani.Ntabwo ari byiza gusa kandi biryoshye, ariko kandi birashyushye hamwe na kafeyine.Reka reka igikombe cya Tzen Oolong kandi uruhuke:>

Ubwiza bw'Iburasirazuba

Izina:

Ubwiza bw'Iburasirazuba Oolong Icyayi (Icyayi cyera-icyayi cya Oolong), ubwoko bw'umupira

Inkomoko:

Luku wo mu ntara ya Nantou, Tayiwani

Uburebure: 1500m

Fermentation:Hagati

Kuzunguruka:Hagati

Uburyo bwa Brew:

Ingenzi cyane - Iki cyayi kigomba gukorwa mu cyayi gito, cc 150 kugeza 250.

0.

Shyushya icyayi n'amazi ashyushye(gutegura inkono yo gukora icyayi). Noneho fungura amazi.

1.

Shira icyayi mu cyayi (hafi 1/3 cyuzuye icyayi)

2.

Shyiramo amazi ashyushye 100 ° C hanyuma utegereze amasegonda 5 gusa, hanyuma usuke amazi.

(tuyita "gukangura icyayi hejuru")

3.

Uzuza icyayi n'amazi ashyushye 100 ° C, utegereze amasegonda 30, hanyuma usukemo icyayi cyose (kidafite amababi) mumasafuriya. Impumuro kandi wishimire impumuro nziza yicyayi:>

(Icyayi gifite impumuro nziza y'ubuki)

4.

Inzoga ya 2 utegereze 20 isegonda gusa, hanyuma ongeramo amasegonda 10 yigihe cyo guteka kuri buri nzoga ikurikira.

5.

Urashobora gusoma ibitabo, kwishimira desert, cyangwa gutekereza mugihe unywa icyayi.

Inzoga: Inshuro 8-10 / kuri buri cyayi

Ibyiza Mbere: Imyaka 2 (idafunguwe)

Ububiko: Ahantu hakonje kandi humye

Iki cyayi kizwi cyane kuberaubuki budasanzwe n'imbuto zeze nezakubera inzira ya fermentation. Hariho umuganiumwamikazi w'Ubwongereza yashimye cyane icyayi maze awita “Ubwiza bw'Iburasirazuba”.Kurenza amababi-nama ahari, niko bafite imico myinshi. Nicyayi kidasanzwe kandi kizwi cyane muri Tayiwani. Hariho uburyo bubiri bwicyayi, ubwoko bwumupira nubwoko bwa curl.

Icyayi cya Lishan

Izina:

Lishan Umusozi muremure Icyatsi cya Oolong Icyayi

Inkomoko: Lishan, Tayiwani

Uburebure:2000-2600m

Fermentation:

icyayi, icyatsi kibisi

Kuzunguruka: Umucyo

Uburyo bwa Brew:

Ingenzi cyane - Iki cyayi kigomba gukorwa mu cyayi gito, cc 150 kugeza 250.

0.

Shyushya icyayi n'amazi ashyushye(gutegura inkono yo gukora icyayi). Noneho fungura amazi.

1.

Shira icyayi mu cyayi (hafi1/4yuzuye icyayi)

2.

Shyiramo amazi ashyushye 100 ° C hanyuma utegereze amasegonda 5 gusa, hanyuma usuke amazi.

(tuyita "gukangura icyayi hejuru")

3.

Uzuza icyayi n'amazi ashyushye 100 ° C, utegereze amasegonda 40, hanyuma usuke icyayi cyose (kidafite amababi) mumasafuriya. Impumuro kandi wishimire impumuro nziza yicyayi:>

(Ifite abidasanzwe ubutumburuke bukonje impumuro nziza yindabyo)

4.

Inzoga ya 2 itegereza 30 isegonda gusa, hanyuma ongeramo amasegonda 10 yigihe cyo guteka kuri buri nzoga ikurikira.

5.

Urashoborasoma ibitabo, wishimire desert, cyangwa utekerezemugihe unywa icyayi.

Inzoga: Inshuro 7-12 / ku cyayi

Ibyiza Mbere: Imyaka 3 (idafunguwe)

Ububiko: Ahantu hakonje kandi humye

Kubera ibihe by'ubukonje n'ubukonje, hamwe n'ibicu biremereye byo mu misozi mugitondo na nimugoroba, icyayi kibona igihe gito cy'izuba. Rero, icyayi gifite ibintu byiza biranga, nkumukara-icyatsi kibisi, uburyohe buryoshye, impumuro nziza kandi bimara ibinyobwa byinshi.Icyayi cya Lishan gikorerwa mu busitani bw'icyayi giherereye ku butumburuke bwa metero 2000 kandi bakunze kwita icyayi cyiza cyo mu misozi miremire ya oolong muri Tayiwani., cyangwa ndetse no ku isi yose.