Tshuaj yej aroma tsuas yog los ntawm peb yam tseem ceeb:
1. Cultivar Aroma: Inborn genetic traits Nws yog txiav txim los ntawm cov caj ces pleev ntawm lubtshuaj yejcog.
Txawv tshuaj yej cultivars muaj tshwj xeeb precursors ntawm aromatic tshuaj. Piv txwv li, Rougui los ntawm Wuyi pob zeb tshuaj yej muaj ib tug ntse cinnamon -zoo li ntxhiab, thaum Shuixian tso ib tug elegant orchid fragrance.
2. Terroir Aroma: Qhov txawv ntawm qhov tsw zoo li ib puag ncig hauv zos
Kuj tseem hu ua keeb kwm aroma, nws yog tsim los ntawm kev sib xyaw ua ke ntawm kev nyab xeeb, av, qhov siab, hnub ci thiab lwm yam ib puag ncig. Qhov tshwj xeeb "Keemun aroma" ntawm Keemun dub tshuaj yej yog ze ze rau cov xwm txheej ntawm nws qhov chaw tsim khoom.
3. Ua Aroma:
Cov khoom siv tes ua ntawm cov tshuaj yej tsim Cov tshuaj tsw qab no yog tsim los ntawm cov tshuaj lom neeg nyuaj thaum lub sijhawm tsim tshuaj yej, thiab nws yog qhov laj thawj tseem ceeb vim li cas cov tshuaj yej sib txawv muaj ntau yam ntxhiab tsw.
• Tshuaj yej ntsuab(cov tshuaj tsw qab tshiab, taum los yog txiv ntseej sau ntawv): Siab -kub fixation deactivates enzymes. Cov tshuaj tiv thaiv cua sov xws li Maillard cov tshuaj tiv thaiv tshwm sim thaum lub sij hawm ziab thiab tsim roasted aromas, dominated los ntawm cawv thiab esters.
• Dub Tshuaj yej (qab zib, paj thiab fruity aroma): fermented tag nrho. Polyphenols raug oxidation enzymatic thiab tsim ntau aldehydes, ketones thiab acids, tsim nws cov yam ntxwv tsw qab zib.
• Oolong Tea (floral thiab fruity aroma): Cov txheej txheem co me ntsis puas nplooj nplooj thiab activates enzymatic cov tshuaj tiv thaiv, tsim cov tebchaw xws li nerolidol uas xa cov nplua nuj floral thiab fruity sau ntawv.
• Pu'er Tshuaj yej (muaj hnub nyoog stale aroma): Nws cov ntxhiab tsw evolved tsis tu ncua thaum lub sij hawm post-fermentation thiab ntev- lub sij hawm cia, zoo li tus microbial kev ua ub no, enzymatic cov tshuaj tiv thaiv thiab oxidation.
Kev hais lus biochemical, cov tshuaj tsw qab no tau hloov pauv los ntawm cov neeg ua ntej suav nrog cov amino acids, fatty acids thiab carotenoids ntawm cov tshuaj tiv thaiv enzymatic thiab cov tshuaj tiv thaiv thermal.
Lwm yam cuam tshuam rau cov tshuaj yej aroma muaj xws li plucking lub caij, rhiab ntawm nplooj tshiab thiab tom qab cia tej yam kev mob.
Nyob rau hauv luv luv, tshuaj yej aroma yog ib tug symphony tsim ua ke los ntawm cultivar, terroir thiab ua cov txheej txheem. Nws yog kev sib xyaw ua ke zoo tshaj plaws ntawm khoom plig los ntawm xwm thiab tib neeg kev txawj ntse.
