Cov tshuaj yej dub yog cov tshuaj yej fermented tag nrho, thiab nws cov txheej txheem tau dhau los ua cov txheej txheem tshuaj lom neeg nyuaj, uas yog raws li cov tshuaj muaj pes tsawg leeg ntawm cov nplooj tshiab thiab nws txoj cai hloov pauv, hloov pauv cov tshuaj tiv thaiv los tsim cov xim tshwj xeeb, aroma, saj thiab cov tshuaj yej dub.Cov tshuaj yej dub feem ntau muaj cov yam ntxwv zoo ntawm "cov kua zaub liab thiab nplooj liab".

Suav tshuaj yej dub suav nrog Souchong dub tshuaj yej, Gongfu dub tshuaj yej thiab tawg tshuaj yej dub.Soochong dub tshuaj yej yog cov tshuaj yej dub qub tshaj plaws.Nws yog Ameslikas tsim nyob rau hauv Wuyi Roob thiab yog lub hauv paus chiv keeb ntawm lwm cov tshuaj yej dub.Muaj ntau hom Gongfu dub tshuaj yej, thiab lub hauv paus chiv keeb kuj txawv.Piv txwv li, lub ntsiab ntau lawm ntawm Qimen Gongfu dub tshuaj yej nyob rau hauv Qimen County, Anhui, thiab Yunnan liab tshuaj yej Gongfu, thiab lwm yam.;Cov tshuaj yej dub tawg yog dav faib, feem ntau yog rau export.

Hauv cov txheej txheem ntawm kev ua, cov tshuaj tiv thaiv oxidative polymerization tsim cov xim xim xws li theaflavins, thearubicins, thiab thefuscins.Cov tshuaj no, ua ke nrog caffeine, dawb amino acids, soluble qab zib thiab lwm yam khoom siv sab hauv, cuam tshuam cov xim thiab saj ntawm cov tshuaj yej dub;Nyob rau tib lub sijhawm, glycosides Enzymatic hydrolysis tso tawm terpene tebchaw, thiab oxidative degradation ntawm unsaturated fatty acids cuam tshuam rau aroma hom tshuaj yej dub.

Cov txheej txheem ntawm kev ua cov tshuaj yej dub yog inseparable, thiab cov txheej txheem txheej txheem feem ntau suav nrog plaub txheej txheem ntawm withering, dov, fermentation thiab ziab.Cov dej num no ua li cas hauv kev tsim cov tshuaj yej dub?

1.qhuav.

Withering yog thawj txheej txheem hauv thawj zaug ntawm cov tshuaj yej dub, thiab nws kuj yog cov txheej txheem yooj yim los tsim cov tshuaj yej dub zoo.Withering muaj ob yam teebmeem:

Ib qho yog kom evaporate ib feem ntawm cov dej, txo qhov nro ntawm cov tshuaj yej hlwb, ua rau cov nplooj stems los ntawm nkig mus rau mos, ua rau kom lub toughness ntawm buds thiab nplooj, thiab ua kom nws yooj yim rau twist rau hauv ib daim hlab.

Qhov thib ob yog qhov tsim nyog rau kev hloov pauv hauv cov ntsiab lus ntawm cov khoom.Vim tias tsis muaj dej, qhov permeability ntawm cov cell membrane yog txhim kho, thiab muaj cov enzymes lom tau maj mam qhib, ua rau cov tshuaj hloov pauv hauv cov ntsiab lus ntawm cov tshuaj yej cov lus qhia, nteg lub hauv paus rau kev tsim ntawm cov khoom tshwj xeeb. dub tshuaj yej xim thiab tsw.

2. Kneadhauv (Rolling)

Kneading (txiav) yog cov txheej txheem tseem ceeb rau Gongfu dub tshuaj yej thiab cov tshuaj yej dub tawg kom tsim cov duab zoo nkauj thiab tsim cov khoom zoo.Gongfu dub tshuaj yej yuav tsum tau nruj tsos thiab muaj zog puab saj, uas nyob ntawm seb qhov ceev ntawm cov nplooj thiab kev puas tsuaj ntawm cov ntaub so ntswg ntawm tes.

Muaj peb txoj haujlwm ntawm dov:

Ib qho yog txhawm rau rhuav tshem cov nplooj ntawm cov ntaub so ntswg los ntawm dov, kom cov kua txiv hmab txiv ntoo overflows, accelerate lub enzymatic oxidation ntawm polyphenol tebchaw, thiab nteg lub hauv paus rau kev tsim cov cim endoplasm ntawm dub tshuaj yej.

Qhov thib ob yog dov cov hniav mus rau hauv txoj hlua nruj nruj, txo lub cev zoo, thiab tsim kom zoo nkauj zoo nkauj.

Qhov thib peb yog tias cov kua txiv hmab txiv ntoo overflows thiab accumulates nyob rau saum npoo ntawm nplooj strips, uas yog yooj yim soluble nyob rau hauv dej thaum lub sij hawm brewing, nce lub concentration ntawm cov tshuaj yej kua zaub thiab tsim ib tug ci iab thiab oily tsos.

3. Fermentation

Fermentation yog txheej txheem tseem ceeb rau kev tsim cov tshuaj yej dub xim, aroma, thiab saj cov yam ntxwv zoo.Tsuas yog cov fermentation zoo tuaj yeem tsim ntau theaflavins thiab thearubigen, nrog rau ntau cov tsw thiab aroma.

Fermentation yog txheej txheem tas mus li, tsis yog txheej txheem xwb.Fermentation yeej ib txwm muaj txij li cov tshuaj yej dub tau dov thiab qhuav.Feem ntau, cov txheej txheem fermentation tshwj xeeb tau teeb tsa ua ntej ziab tom qab dov, kom cov tshuaj yej tuaj yeem ncav cuag qhov tsim nyog tshaj plaws.

Thaum cov tshuaj yej dub yog fermented, lub kneaded tshuaj yej nplooj feem ntau muab tso rau hauv ib lub fermentation ncej los yog ib lub laub fermentation, thiab ces muab tso rau hauv ib lub tank fermentation los yog chav fermentation rau fermentation.Nyob rau hauv xyoo tas los no, qee cov khoom siv fermentation tshiab tau yug los.Fermentation yuav tsum ua kom tau raws li qhov kub thiab txias, av noo thiab cov pa oxygen xav tau rau oxidative polymerization ntawm tshuaj yej polyphenolase.

4. Qhuav.

Kev ziab yog ua tiav los ntawm kev ziab, feem ntau muab faib ua ob zaug, thawj zaug hu ua plaub hau hluav taws, qhov thib ob hu ua hluav taws kub.Cov plaub hau thiab ko taw hluav taws yuav tsum tau kis kom txias.

Kev ziab kuj ua haujlwm peb lub hom phiaj:

Ib qho yog siv qhov kub thiab txias kom nrawm nrawm rau kev ua haujlwm enzyme, nres enzymatic oxidation, thiab kho qhov zoo ntawm fermentation.

Qhov thib ob yog kom evaporate dej, ntsws cov tshuaj yej sticks, txhim kho cov duab, thiab ua kom cov ko taw qhuav, uas yog tsim nyog rau kev tswj kom zoo.

Qhov thib peb yog emit feem ntau ntawm cov nyom tsis hnov ​​tsw nrog tsawg boiling point, intensify thiab khaws cov aromatic tshuaj uas muaj boiling point, thiab tau txais lub cim qab zib tsw ntawm dub tshuaj yej.