Icyayi cy'umukara ni bumwe mu bwoko bw'icyayi bukorwa kandi bwoherezwa mu gihugu cyanjye.Hariho ubwoko butatu bwicyayi cyumukara mugihugu cyanjye: Icyayi cyumukara cya Souchong, icyayi cyirabura cya Gongfu nicyayi cyirabura kimenetse.Mu 1995, imbuto n'icyayi cy'umukara by'indabyo byakozwe neza.

Ubwiza buranga indabyo n'imbuto icyayi cyirabura ni: imirongo irakomeye kandi igororotse;indabyo n'imbuto, impumuro nziza irakaze kandi iramba;isupu yicyayi ifite impumuro nziza yindabyo.Uburyo bwibanze bwo gutunganya nuburyo bukurikira;

1. Ibikoresho bibabi bishya

Ibikoresho byibanze byindabyo nimbuto icyayi cyumukara muri rusange ni Zahabu Peony, Mingke No 1, Mingke No 2, Daphne, Rose yumuhondo, Meizhan, White Bud Qilan, Roza yumutuku, Chungui, Chunlan, Narcissus, Astragalus, Bergamot, na munani Ukudapfa.Amababi mashya yubwoko bwicyayi bwa oolong cyane nkicyayi.Nibyiza guhitamo hagati ya 10h00 na 16h00 kumunsi wizuba, kandi gutoragura nyuma ya saa sita kumunsi wizuba nibyiza.

2. Imirasire y'izuba iruma

Imirasire y'izuba yumye itera amababi mashya gutakaza igice cyamazi, bigatuma amababi yoroshye kandi akomeye, bigatuma byoroha kubisi (cyangwa kunyeganyeza icyatsi);mugihe cyo gukama, kwibumbira hamwe kwamazi ya selile mumababi mashya biba byinshi, ubwinshi bwimikorere ya membrane selile bikiyongera, ibikorwa bya enzyme byiyongera, hamwe na macromolecular ibice byangirika igice, impumuro yibyatsi irashira igice, nibintu bya aromatiya igice yashizweho.Koresha aimashini yumisha icyayikumunsi wibicu kubikorwa byumye.

3. Kunyeganyega cyangwa kubyina

Uburebure bwigihe cyo kumisha no gukama biterwa nubwitonzi bwibikoresho fatizo, igipimo cyo kugabanya ibiro byumucyo wizuba, ubushyuhe nubushuhe bwicyumba cyumye mu nzu, hamwe ningorabahizi ya fermentation yubwoko.

1.Gushidikanya

Shira igiti kimwe n'ikibabi kimwe cyangwa ikibabi kimwe n'amababi abiri cyangwa atatu yumye ku zuba kuri mashini ihinda umushyitsi, hanyuma unyeganyeze inshuro 100 / min.Igihe cyambere cyo kunyeganyega ni amasegonda 4.Umuto muto ibikoresho fatizo, igihe kigufi;Narcissus, Icyayi umunani kidapfa, na Zahabu Peony ni ubwoko bworoshye-ferment, kubwibyo rero igihe ni gito;Ubwoko bwa Tieguanyin nabwo bugoye cyane gusembura, igihe rero kigomba kuba kirekire;ubundi bwoko bwombi.hagati.

2.Dang Qing

Suka ntoya kugeza hagati-ifunguye ibikoresho fatizo byumye izuba kandi bikonje mumashini ihindagurika-yihuta.Igihe cyambere cyo guhuzagurika ni iminota 2 kugeza kuri 3.Nyuma yo guhisha birangiye, gukwirakwiza ibicuruzwa biri muri ecran yumye hamwe nubugari bwa cm 1.5, igihe cyo gukwirakwiza ni 1.0 ~ 1.5h.Ku nshuro ya kabiri, umuvuduko wimashini yicyatsi ni 15r / min, igihe cyicyatsi ni iminota 5 kugeza kuri 7, igihe cyo kuryama nyuma yo gusohora imashini ni amasaha 2, naho umubyimba ni 1.5cm.Niba ari icyatsi cyangwa atari ku nshuro ya gatatu biterwa n'ibara ry'amababi.

4. Kuma mu nzu byumye

Imiterere yo hanze igira ingaruka zumye ni ubushyuhe, ubushuhe, guhumeka hamwe nubunini bwamababi.Icyumba cyumye kigomba guhumeka impande zose kandi ukirinda izuba ryinshi.Ubushyuhe bukwiye bwicyumba cyumye ni 23 ~ 26 ℃, naho ubuhehere bukwiye ni 65% ~ 75%.Ubushyuhe bugereranije biterwa nubwoko butandukanye.

5. Gupfukama

1.Ibisabwa bya tekiniki

Gupfukama buhoro buhoro umwanya muremure, shyira igitutu mubyiciro, kanda byoroheje kumababi akiri muto hanyuma ukande cyane kumababi ashaje, urumuri rwa mbere hanyuma ruremereye, kugirango ucike neza ibibyimba.Igipimo cyo gutumbagira kigera kuri 90%, naho igipimo cyamababi yameneka kigera kuri 80%.

2. Uburyo bwo gupfukama

Igihe cyo gukoresha kuriimashini izungurukabiterwa n'ubwuzu bw'amababi mashya.Ibikoresho bito bibisi bigomba gukanda byoroheje hanyuma bikabikwa igihe kirekire.Igiti kimwe n'amababi abiri bigomba gutekwa muminota 45 kugeza kuri 60;igiti kimwe gifite amababi abiri na atatu bigomba gutekwa muminota 90.Guteka kwambere ni iminota 60.Icyayi cya noode gikeneye kongera gutekwa, kandi igihe cyo kongera guteka ni iminota 30.

(1) Imbuto imwe n'amababi abiri

Umuvuduko wumwuka muminota 5 pressure umuvuduko wumucyo muminota 10 pressure umuvuduko wo hagati kuminota 5 kugeza kuri 15 → kurekura umuvuduko wiminota 5 pressure umuvuduko wo hagati kuminota 12 kugeza 18 → kurekura umuvuduko kuminota 5.

(2) Imbuto imwe, amababi abiri cyangwa atatu

Gukata bwa mbere: umuvuduko wumwuka muminota 5 pressure umuvuduko wumucyo kuminota 5 pressure umuvuduko wo hagati kuminota 15 → umuvuduko udakabije kuminota 5 pressure umuvuduko wo hagati kuminota 12 pressure umuvuduko ukabije kuminota 12 → umuvuduko ukabije kuminota 5;ongera utekeshe (icyayi cyumye nyuma yo gukuramo no gusuzuma): umuvuduko wumucyo muminota 3 pressure Umuvuduko wo hagati muminota 3 pressure umuvuduko ukabije kuminota 20 → igitutu cyoroshye muminota 4.

(3) Gufungura bito kugeza hagati

Gukata bwa mbere: umuvuduko wumwuka muminota 3 pressure umuvuduko wumucyo kuminota 5 pressure umuvuduko wo hagati kuminota 5 → umuvuduko ukabije kuminota 17 → umuvuduko ukabije kuminota 3 pressure umuvuduko wumucyo kuminota 3 pressure umuvuduko wo hagati kuminota 5 pressure umuvuduko ukabije kuminota 17 Pressure gahoro gahoro muminota 5.

Ongera ukate (icyayi nyuma yo gukuramo no gushungura): umuvuduko wumucyo muminota 3 pressure umuvuduko wo hagati kuminota 3 pressure umuvuduko ukabije muminota 20 → umuvuduko ukabije kuminota 4.

3. Gusiba no kwerekana

Amababi yazengurutswe ahagarikwa na aimashini imena icyayi, bisaba kumena imipira yicyayi, ukuyemo imifuka yicyayi.Amababi yometse mumashanyarazi agomba kuba aringaniye kandi ubugari bugomba kuba 1cm.

6. Gusembura

1.Ibisabwa bya tekiniki

Ubushyuhe bwa fermentation yaimashini isembura icyayini 24 ~ 26 ℃, ubuhehere ni 90% ~ 95%, kandi umwuka ni mwiza.Igihe cyo gusembura mucyumba cya fermentation ni amasaha 2 kugeza kuri 3;fermentation mubidukikije: amasaha 3 kugeza kuri 6 yicyayi cyimpeshyi namasaha 1 kugeza kuri 2 yicyayi nimpeshyi.Umubyimba wamababi asembuye iyo ukwirakwijwe ni: igiti kimwe gikiri gito gifite amababi imwe cyangwa abiri ni cm 4 kugeza kuri 6, igiti kimwe gifite amababi abiri cyangwa atatu ni cm 6 kugeza 8, naho umuto muto ni cm 10 kugeza 12 hagati.Kugirango fermentation mubidukikije, ubushyuhe bwicyayi cyimpeshyi buri hasi kandi amababi agomba kuba menshi, mugihe amababi yicyayi nimpeshyi agomba kuba mato.Kangura rimwe mu masaha 0.5.

7. Kuma

1.Guteka mbere

Ubushyuhe bwumye biterwa nurwego rwa fermentation yamababi yicyayi.Ubushyuhe bwambere bwumuyaga wamababi yicyayi hamwe nurwego rusanzwe rwa fermentation ni 100-110 and, naho ubunini bwamababi yakwirakwijwe ni 1.5-2.0cm.Amababi yicyayi yumishijwe muri aicyayikugeza zumye 70-80%, hanyuma zigasigara zikonje mugihe cyisaha 1.Ubunini bwamababi yakwirakwijwe ni 3-5cm.

2. Umuriro w'amaguru

Ubushyuhe bwumuyaga ni 85 ~ 90 ℃, ubunini bwamababi yakwirakwijwe ni 2.0 ~ 2,5cm, kandi amababi yumye kugeza yumye rwose.Kuma kabiri, gukonjesha hagati, hashingiwe ku ihame ry "ubushyuhe bwo hejuru, bwihuse, igihe gito".Nyuma yo gukama kwambere, ubuhehere bwamababi yicyayi bugera kuri 25%, hanyuma amababi yicyayi akonjeshwa mumashini.Nyuma yubushyuhe buhagije, ubuhehere bwamababi yicyayi ni 5.5% kugeza 6.5%.

3.Icyerekezo

Ukurikije uburyo bwo gushungura icyayi cyumukara kung fu, ibikoresho byakusanyirijwe hamwe bitandukanye no kwiyobora, inzira-yumubiri, ninzira yumubiri.Uwitekaimashini yo gushungura icyayiikora guhitamo umuyaga, guhitamo uruti, hamwe no kuvanga ibicuruzwa byarangiye.

4. Guteka

Icyayi cyihariye, icyiciro cya mbere, nicyiciro cya kabiri cyicyayi gikozwe cyane cyane nimpumuro nziza yindabyo n'imbuto.Irinde umuriro muremure kandi ushaje kugirango umenye neza ko ibibabi byicyayi byujuje ubuziranenge.Ubushyuhe bukabije bwaimashini ikaranga icyayini nka 80 ° C.Intego y'icyayi cyo murwego rwa gatatu ni ugukuraho ubuhehere, ububobere, hamwe nuburyohe bwamahanga mumababi yicyayi, kunoza uburyohe bw uburyohe, no kugumana impumuro yindabyo n'imbuto kurwego rwo hejuru.