Yunnan tekinoroji yicyayi itunganya hifashishijwe gukama, gukata, fermentation, kumisha nibindi bikorwa kugirango icyayi, uburyohe bworoshye. Inzira zavuzwe haruguru, igihe kinini, zikorwa n'intoki, hamwe niterambere rya siyanse n'ikoranabuhangaimashini itunganya icyayini Byakoreshejwe.

Inzira Yambere: Gutora Amababi meza

Amababi yakuweho agomba koherezwa mu ruganda rwicyayi rwirabura mugihe cyiminota 90, kugirango wirinde amababi yatwikiriwe igihe kirekire, umutuku wa okiside ugira ingaruka kuburyohe bwicyayi cyirabura,Umusaruzi w'icyayi OchiaiIrashobora kurangiza vuba gusarura icyayi, kandi ibaye igikoresho abahinzi bicyayi bakunda guhitamo icyayi.

Inzira ya kabiri: yumye

Icyayi cyumukara cyumyee ni imashini ikoreshwa cyane mugikorwa cyo kongeramo icyayi, gukama nimwe mubikorwa byingenzi bigize impumuro yicyayi cyumukara, amasaha 8 yo gukama kubushyuhe busanzwe bwa 25 ℃, gukenera gukwirakwiza amababi yicyayi cyane inanutse, kugirango amababi yicyayi ashobore guhura neza numwuka, kuburyo icyayi cyumukara gifite uburyohe bwinshi nimpumuro nziza icyarimwe kugirango bigumane urwego runaka rushya.

Inzira ya gatatu: Gupfukama

Igihe cyo gukata kigenzurwa muminota 70-90 ,.Imashini izunguruka icyayiIrashobora gusenya organisation selile yamababi yicyayi. Gukata bihagije ni ikintu cya ngombwa kugirango fermentation nziza, umuvuduko wo kwangirika kwingirangingo ngengabuzima yamababi ugomba kugera hejuru ya 80%, kugirango umutobe wicyayi urengere kandi ntutonywe.

Inzira ya kane: Gusembura

Amasaha 4 ya 35 ℃ ubushyuhe burigiheImashini yicyayie, kugirango ibara ryicyayi kibabi kuva icyatsi kibisi gitukura ibyatsi bitukura! Gusembura ninzira yingenzi yo gukora ibara, impumuro nziza nuburyohe bwicyayi cyumukara, fermentation nziza yo gukora theaflavin na thearubigin nyinshi, kugirango habeho ibintu byinshi bihumura neza.

Inzira ya gatanu: gukama

Isaha 1 100 ℃ guhora ubushyuhe bwumye,Imashini Yumisha Yumuyagaku buryo icyayi gisiga ku bushyuhe bwinshi bitewe nigikorwa kinini cyo gutakaza amazi, passivisation yihuse yibikorwa bya enzyme kuburyo imisemburo myinshi yo guhagarika fermentation, radicalisation no kugumana ahantu hanini cyane hamwe nibintu bya aromatiya, byabaye uburyohe budasanzwe y'icyayi cy'umukara indabyo n'imbuto n'impumuro nziza.

Inzira ya gatandatu: gutora

Kuraho ibintu bitarimo icyayi bivanze n'amababi y'icyayi n'intoki kugirango umenye isuku nisuku yibicuruzwa byiza.

Icyayi cy'umukara gikoze gikungahaye ku buryohe, kandi nyuma yo guteka, ibara ry'isupu y'imbere rirabagirana, impumuro nziza ni ndende kandi ndende, uburyohe ni bwinshi kandi bushya, kandi buratera imbaraga. Icyayi cyirabura cya Yunnan nyuma yo guteka amababi hepfo yumutuku umwenda utuje mwiza, murugo udasanzwe, Ishami ryisi ryishimiye umurimo wicyayi cyirabura.