Ubushinwa ni igihugu kinini gikura. Isoko risabaImashini z'icyayini kinini, kandi icyatsi kibisi kirenze 80 ku ijana by'ubwoko bwinshi bw'icyayi mu Bushinwa, icyayi kibisi ni ikinyobwa cyubuzima bw'isi, kandi icyayi kibisi ni icy y'ibinyobwa by'Ubushinwa. None icyayi kibisi ni iki?

Icyayi kibisi nicyiciro cyicyayi cyibanze mu Bushinwa kandi gifite umusaruro mwinshi mubyiciro bitandatu byicyayi byicyayi cyibanze, hamwe numusaruro wumwaka wa toni zigera kuri 400.000. Icyayi kibisi cyicwe, kiratonyanga kandi kigoramye, cyumye nibindi bisanzwe, hamwe nibara ryibicuruzwa byarangiye.

Ni ubuhe buryo bwo gutunganya icyayi kibisi?

1. Gusarura icyatsi

Icyatsi cyo gutoranya ibiti bivuga gutoranya icyatsi kibisi, kigabanyijemo gutoragura imashini no gutoragura intoki, hamwe no gutoragura imashini birashobora gukorwaImashini yogukuramo icyayi. Gukuramo icyayi icyatsi gifite amahame akomeye, kandi urwego rwukuri no guhuriza hamwe amababi n'amababi, hamwe nigihe cyo gukundwa, nigice cyingenzi muguhitamo ubuziranenge bwibibabi byicyayi.

2. Biyuma

Nyuma yamababi mashya aratorwa, bakwirakwijwe kuriImashini iruma imashini, kandi amababi arahindukira neza hagati. Iyo amazi akubiye mumababi mashya agera kuri 68% -70%, kandi amababi ahinduka yoroshye kandi afite impumuro, noneho irashobora kwinjiza urwego rwo kwica.

3. Kwica

Kwica ni inzira yingenzi mubikoresho bibisi. TheImashini yicyayiFata ibipimo byubushyuhe bwo gutatana amazi mumababi, guhagarika ibikorwa bya enzyme, uhagarike imico mishya, kugirango ukore ibintu byiza biranga icyayi kibisi no gukomeza ibara nuburyohe byamababi yicyayi.

4. Kugoreka

Nyuma yo kwica, amababi yicyayi yapfukamye naImashini izunguruka. Imishinga nyamukuru yo guteka ni: Gusenya neza tissue yibibabi, kugirango umutobe wicyayi ushobora guterwa byoroshye, ahubwo unywe inzoka; Kugabanya amajwi, kugirango ushireho urufatiro rwiza rwo gukanda no gushinga; no guhindura ibintu bitandukanye.

5. Kuma

Inzira yo kumisha icyayi kibisi muri rusange ikoreshaicyayiUbwa mbere, kugirango amazi agabanuke kugirango yuzuze ibisabwa mu nkono, hanyuma akarakara kandi yumye.

Inzira yicyayi yo gutunganya icyatsi irakwirakwira, iyica, iramanuka kandi yumisha. Muri bo, gukwirakwira no kwica ni inzira z'ingenzi zigira ingaruka ku gishya kandi uburyohe bw'icyayi kibisi. The content of catechin, which is the main bitter and astringent tasting substance in tea, is gradually reduced by respiratory consumption and enzymatic oxidation during the process of spreading, and its content is moderately reduced after spreading, which is conducive to reducing the bitterness and astringency of tea soup and enhancing the mellowness of tea soup.

Kwica ni inzira yingenzi yicyayi cyicyatsi kibisi. Niba igihe cyo kwica ari kigufi cyane, hydrolysis no guhindura polysaketi, polyphenols idashoboka, kandi ihinduka ryibiti bya amine ni bike bifasha uburyohe bwuzuye kandi bugarura ubuyanja bwicyayi.

Kugeza ubu, ahanini hariho microwave,Rotary Ingoma Yumye, gushyuha ubushyuhe n'umuyaga mwinshi mu gukora icyatsi. Ubushakashatsi bwerekana ko electromagnetic yerekana icyatsi kibisi mu buryo bw'ingoma, binyuze mu kuvura udushya, igice cya mbere cy'ubushyuhe bwo hejuru bwo guhagarika enzyme kugira ngo uhagarike okiside ishya mu mababi mashya; Noneho buhoro buhoro kugabanya ubushyuhe bwa barril igice cya kabiri, bifasha gushinga acide amine, ibinyomoro bifatika nibindi bintu bifite ibara ryiza, impumuro nziza, uburyohe bushya.