Tshuaj yej ntsuab, tseem hu ua unfermented tshuaj yej, yog tsim los ntawm cov tshuaj yej tsob ntoo uas tsim nyog los ntawm cov txheej txheem xws li de-enzyming, dov, thiab ziab. Nws cov tshuaj yej qhuav nplooj, brewed tshuaj yej cawv, thiab siv nplooj yog feem ntau ntsuab, li no lub npe. Ntsuab tshuaj yej khaws ib feem loj ntawm cov khoom ntuj nyob rau hauv cov nplooj tshiab. Nws khaws ntau tshaj 85% ntawm cov polyphenols thiab caffeine, txog 50% ntawm cov chlorophyll, thiab raug kev txom nyem tsawg kawg nkaus vitamin poob, ua rau ntsuab tshuaj yej tus yam ntxwv "ntshiab cawv, ntsuab nplooj, thiab muaj zog astringent saj." Kev tshawb fawb tshawb fawb pom tau hais tias cov tshuaj ntuj uas khaws cia hauv cov tshuaj yej ntsuab muaj cov txiaj ntsig tshwj xeeb hauv kev tiv thaiv kev laus, tiv thaiv thiab tawm tsam mob qog noj ntshav, ua kom tsis muaj menyuam, thiab tiv thaiv - mob, uas zoo dua li lwm hom tshuaj yej.
1. De-enzyming (Killing Green)
De-enzyming ua lub luag haujlwm txiav txim siab hauv cov tshuaj yej ntsuab zoo. Kub kub yog siv los rhuav tshem cov enzymes hauv cov nplooj tshiab, tiv thaiv oxidation ntawm polyphenols thiab yog li tiv thaiv cov nplooj los ntawm tig liab; Nyob rau tib lub sij hawm, nws evaporates ib co ntawm cov dej nyob rau hauv nplooj, softening lawv thiab tsim tej yam kev mob rau dov thiab shaping. Raws li cov dej evaporates, qhov qis - boiling point aromatic tshuaj nrog ib tug ntxhiab tsw nyob rau hauv cov nplooj tshiab volatilize thiab ploj, yog li txhim kho cov tshuaj yej aroma. Tsuas yog cov tshuaj yej tshwj xeeb, cov txheej txheem no tau ua hauv lub tshuab de-enzyming. Cov yam ntxwv cuam tshuam rau qhov zoo ntawm de-enzyming muaj xws li de-enzyming kub, npaum li cas ntawm nplooj, hom de-enzyming tshuab, sij hawm, thiab de-enzyming txoj kev. Tag nrho cov no yog kev sib txuas thiab kev sib koom ua ke.
2. Rolling
Rolling yog txheej txheem uas ua kom pom cov tshuaj yej ntsuab. Sab nraud quab yuam yog siv los rhuav thiab muag cov nplooj, dov rau hauv ib daim hlab, txo lawv cov ntim, thiab ua rau lawv yooj yim rau brew. Nyob rau tib lub sijhawm, qee cov tshuaj yej kua txiv yog nyem tawm thiab adheres rau saum npoo ntawm nplooj, uas kuj plays lub luag haujlwm tseem ceeb hauv kev ua kom cov concentration ntawm cov tshuaj yej tsw. Cov txheej txheem dov rau cov tshuaj yej ntsuab yog muab faib ua txias dov thiab kub dov. Txias dov yog hais txog dov lub de-enzymed nplooj tom qab txias; kub dov yog hais txog dov cov de-enzymed nplooj thaum lawv tseem kub tsis txias. Kev sib tw nplooj yog tsim nyog rau txias dov kom muaj lub ci daj - ntsuab cawv xim thiab cov nplooj ntsuab zoo nkauj, thaum cov nplooj laus yog tsim rau kub dov los pab kom nruj nreem tsim thiab txo cov khoom tawg. Tam sim no, tshwj tsis yog cov tshuaj yej hwm uas tseem ua tiav manually, cov txheej txheem dov rau cov tshuaj yej ntsuab ntau tau raug kho.
3. Qhuav
Lub hom phiaj ntawm kev ziab yog kom evaporate noo noo, ua kom lub ntsej muag zoo nkauj, thiab txhim kho cov tshuaj yej aroma. Muaj peb txoj hauv kev kom qhuav: qhov cub kom qhuav, lauj kaub- kib, thiab hnub ci - ziab. Cov txheej txheem ziab rau cov tshuaj yej ntsuab feem ntau yog qhov cub kom qhuav ua ntej, ua raws li lub lauj kaub -frying. Vim tias cov tshuaj yej nplooj tseem muaj cov dej noo siab tom qab dov, lub lauj kaub ncaj qha -frying yuav ua rau lawv sai sai clump ua ke nyob rau hauv lub lauj kaub, thiab cov kua txiv hmab txiv ntoo yuav yooj yim lo rau lub lauj kaub phab ntsa. Yog li ntawd, cov tshuaj yej nplooj yog thawj qhov cub-qhuav kom txo cov dej noo mus rau qib uas haum rau lub lauj kaub- kib.