Cov Txheej Txheem Tswjhwm Zoo rau Cov Tshuaj Ntsuab Tshiab Thaum Lub Sijhawm "De-firing"
Freshly tsim ntsuab tshuaj yej tuaj yeem ua rau hnov qhov ncauj qhuav thiab kub sab hauv thaum noj tam sim; qhov no yog vim "heat-inducing" cov tebchaw tsim thaum lub sij hawm siab - kub kom qhuav txheej txheem. Cov kev tshawb fawb pom tau tias 100% kev kuaj pom tus nqi ntawm cov tshuaj no nyob rau hauv ua ntej -Qingming ntsuab tshuaj yej, nrog 68% -75% ntawm cov neeg siv khoom qhia tsis txaus siab thaum haus nws ncaj qha los ntawm kev tsim khoom. Kev lag luam-tus qauv "annealing" (so) lub sijhawm yog 7-15 hnub, yuav tsum tau khaws cia ntawm 22 ± 3℃thiab 55 ± 5% av noo, tiv thaiv lub teeb thiab tsw. Cov txheej txheem no dissipates tshav kub-inducing zog, sib npaug tsw profiles, thiab stabilizes aroma-txhua yam tsis degrading amino acids los yog theanine-yog li no boosting neeg txaus siab. Annealing tau dhau los ua ib qho tseem ceeb ntawm kev tswj xyuas zoo rau ob qho tib si hauv kev lag luam thiab xa tawm; nws yog qhov tshwj xeeb zoo- haum rau cov cheeb tsam kub, qhuav xws li West Africa thiab Middle East, pab txo qis tom qab- muag tsis txaus siab thiab nce nqi yuav rov qab.
