Tam sim no, haus tshuaj yej tau dhau los ua kev ua neej zoo rau cov neeg feem coob, thiab cov tshuaj yej sib txawv kuj yuav tsum sib txawvTshuaj Yejthiab txoj kev brewing.
Muaj ntau hom tshuaj yej hauv Suav teb, thiab tseem muaj ntau cov tshuaj yej tshuaj yej nyob hauv Suav teb. However, the well-known and widely recognized classification method is to divide tea into six categories based on its color and processing method: green tea, white tea, yellow tea, green tea, black tea, and black tea.
Ntsuab tshuaj yej
Cov tshuaj yej ntsuab yog qhov ua yeeb yam ntxov tshaj plaws hauv keeb kwm ntawm Suav teb, thiab kuj cov tshuaj yej tau tshaj plaws hauv Suav teb, kev tawm khoom ntau tshaj plaws hauv Suav teb, qeb duas ua ntej ntawm 6 TEAS. Raws li tsis muaj fermented tshuaj yej, tshuaj yej ntsuab tau khaws cov tshuaj ntsuab nyob hauv cov vitamins tshiab, tshuaj yej polyphenols thiab lwm yam tshuaj, uas yog ntau tshaj plaws hauv txhua cov teas
Cov tshuaj yej ntsuab yuav tsum tau ua rau hauvTshuaj yej lauj kaubTsis yog li hau, raws li unferinged ntsuab tshuaj yej nplooj yog kev sib tw. Boiling thiab haus lawv yuav rhuav tshem cov khaub noom nplua nuj c hauv cov tshuaj yej, txo nws cov khoom noj muaj txiaj ntsig. Caffeine tseem yuav tau pom nyob hauv cov khoom muaj ntau, ua rau cov tshuaj yej kua zaub kom daj thiab saj yuav tsum tau iab!
Tshuaj yej Dub
Tshuaj yej dub yog ua los ntawm cov ntoo tshiab tshiab uas tsim nyog rau kev tsim cov khoom lag luam no, thiab yog ua kom zoo nkauj xws li witing, fermentation, thiab kom qhuav. Vim tias nws yog tag nrho cov tshuaj yej puv nkaus, cov tshuaj lom neeg cov tshuaj tiv thaiv ntawm cov tshuaj yej ua tshuaj yej, thiab cov tshuaj lom neeg muaj pes tsawg leeg hauv cov nplooj tshiab tau hloov ntau. Tshuaj yej polyphenols tau raug txo los ntawm ntau dua 90%, thiab cov khoom xyaw tshiab xws li theflavin thiab thearubigin tau tsim tawm.
Tag nrho fermented dub tshuaj yej tuaj yeem rhaub thiab brewed. Nws feem ntau yog brewed nrog dej ntawm 85-90 ℃ hauv kev siv txhua hnub. Thawj ob lub teas yuav tsum tau paub, thiab 3-4 teas muaj qhov saj zoo tshaj plaws.
Dawb tshuaj yej
Cov tshuaj yej dawb dawb yog rau lub teeb fermented tshuaj yej. Tom qab khaws cov nplooj tshiab, nws kis tau thinly rau ntawm xyoob lev thiab muab tso rau hauv chav muaj zog, lossis chav cua pob tshab thiab pob tshab. Nws witers ib txwm thiab yog qhuav kom txog thaum 70% lossis 80% yog qhuav, tsis muaj nplawm lossis zuaj. Nws yog maj mam qhuav dhau ntawm tsawg cua sov.
Cov tshuaj yej dawb kuj tseem tuaj yeem rhaub los yog brewed, tab sis nws nyob ntawm qhov xwm txheej! Vim tias me ntsis fermentation, nws tseem tsim nyog kom tsim cov tshuaj yej thaum lub sijhawm brewing. Cov tshuaj yej soupkup tuab thaum thib ob BREAKING, thiab cov ntsiab lus ntawm cov tshuaj yej ntawm cov tshuaj yej precipate thaum 3-4 brewing, ua tiav cov tshuaj tsw qab zoo tshaj plaws thiab tsw.
Oolong tshuaj yej
Oolong tau ua tom qab xaiv, winering, co, kib, dov, ci, ci thiab lwm yam txheej txheem. Nws muaj zoo heev. Tom qab saj, nws muaj lub lingering tshuaj tsw qab thiab qab zib thiab tshiab aftertaste
Vim tias qhov tseeb tias thaum lub sijhawm fermentation fermentation fermentation brewing, nws yuav siv li 1-2 zaug mus rau brew cov tshuaj yej, yog li ntawd lub aroma tuaj yeem raug mob rau hauv cov kua zaub tshuaj yej kua zaub. Thaum brewed mus rau 3-5 zaug, cov tshuaj yej tsw qab tuaj yeem nkag mus rau hauv dej, thiab cov hniav thiab sab plhu ua kom muaj ntxhiab tsw
Tshuaj yej tsaus
Cov tshuaj yej tsaus nti yog ib hom tshuaj yej tshwj xeeb hauv Suav teb. Cov txheej txheem ntau lawm suav nrog blanching, pib kneading, composting, rov ua kneading, thiab ci. Nws feem ntau siv coarser thiab cov khoom qub qub, thiab fermentation sij hawm thaum lub sijhawm ua khoom siv ntau zaus. Yog li ntawd, cov tshuaj yej nplooj yog oily xim av lossis dub xim av, li no nws yog hu ua kev tsaus nti.
Tshuaj yej daj
Cov tshuaj yej daj belongs rau lub teeb fermented tshuaj yej qeb, nrog kev ua cov txheej txheem ua zoo ib yam li cov tshuaj yej ntsuab. Txawm li cas los xij, ib qho "kev ua kom muaj kev ua tsis tiav cov txheej txheem daj ntxiv ua ntej lossis tom qab cov txheej txheem ziab, uas txhawb tau ib nrab oxidation ntawm polyphenols, chlorophyll, thiab lwm yam tshuaj.
Zoo li cov tshuaj yej ntsuab, tshuaj yej daj kuj yog qhov tsim nyog rau kev ua noj tab sis tsis yog ua noj ua haus hauvIav Tea lauj kaub! Yog tias siv rau kev ua noj ua haus, dej ntau dhau tuaj yeem ua rau cov tshuaj yej tshiab thiab ua daus daj, ua rau muaj kev nyuaj siab ntau dhau thiab daus, ua rau muaj kev cuam tshuam zoo heev.
Lub Sijhawm Post: Jun-09-2023