Amagqabi eti ahlala evundisiwe ngoncedo lweUmatshini wokuBilisa iTi, kodwa iti emnyama yeye-exogenous microbial fermentation, ukongeza kwi-enzymatic reaction yamagqabi ngokwawo, ii-microorganisms zangaphandle zikwanceda ukuvubela kwayo.NgesiNgesi, inkqubo yokuvelisa iti emnyama ichazwa ngokuthi "i-oxidation", oko kukuthi i-oxidization, ngelixa iti emnyama yeyona fermentation yokwenene "i-ferment".

Ukuvuthwa yinkqubo ekhethekileyo yokuvelisa iti emnyama.Kumnyama emva kwetiUmatshini wokuRola iti ukujija, inkqubo yemfumba eneneni yinkqubo yokuvubela, itiyi emnyama imfumba idibane, ifefe ngamanzi, iti emnyamaUmatshini woKulungisa iTea emnyamaemva iqondo elithile ukufuma kunye nokulawula ubushushu, embindini wemfumba xa ubushushu bufikelela 70 degrees Celsius, ukuguqula imfumba ukwenza iyunifomu ubushushu, ukuze ngokuphindaphindiweyo amaxesha amaninzi.Ukukhuthaza indima yee-enzymes ngaphakathi kweti, idityaniswa nomsebenzi we-microbial, ukukhuthaza ukuguqulwa kweti.

Xa yonke into ilungile, i-microbes 'metabolism, idityaniswa ne-extracellular enzymes abayikhuphayo, inokophula uninzi lwee-polyphenols zeti, iipolysaccharides, iprotopectin, i-terpenes, iiproteni kunye nezinye izinto ezikwiti, ezikhokelela ekubunjweni kobumnyama. iti ivumba elikhethekileyo kunye nencasa.

Kwaye ukongeza kwi-Wadding fermentation, iti emnyama ine-fermentation yesibini ekhethekileyo, ekwabizwa ngokuba yi-post-fermentation, eyona app yokubulala iti emnyama.

Inkqubo yokugqibela yeti emnyama kukuba amagqabi eti acinezelwe kwizitena okanye iikeyiki yiUmatshini weTea Cake Press ukuya kwindlela ende yeti.Kule ndlela ende, amagqabi eti ahlala egcinwa kwindawo enomoya, ukufuma okuthile kunye nobushushu, kwaye emva kweminyaka embalwa yokuvutshelwa kwendalo, le nkqubo ibizwa ngokuba yi-secondary fermentation, eyaziwa ngokuba yi-post-fermentation.