Ntau tus neeg ntseeg yuam kev tias cov tshuaj yej nplooj, ua cov khoom qhuav, yog qhov tsis zoo rau kev puas tsuaj thiab tuaj yeem khaws cia nyob qhov twg. Txawm li cas los xij, hauv kev muaj tiag, tshuaj yej nplooj yog cov khoom xyaw uas muag heev. Kev nqus dej noo, oxidation, tsw paug, thiab raug lub teeb - ib qho ntawm cov khoom no tuaj yeem hloov cov tshuaj yej zoo rau hauv cov khoom pov tseg tsis muaj nqis.
Vim li cas tshuaj yej deterioration?
Qhov laj thawj tseem ceeb rau tshuaj yej deterioration nyob rau hauv nws cov qauv ntxeem tau thiab nplua nuj nyob rau hauv cov khoom, ua rau nws tsis tshua muaj siab rau ib puag ncig. Tsuav nws los rau hauv kev sib cuag nrog plaub yam hauv qab no, nws yuav sai sai poob nws qhov tsw:
Oxidation: Cov tshuaj yej polyphenols, amino acids, thiab aroma tshuaj nyob rau hauv tshuaj yej nplooj reacts nrog oxygen nyob rau hauv cov huab cua, ua rau ib tug maub xim, poob ntawm aroma, thiab ib tug blander saj. Qhov no yog thawj qhov laj thawj rau kev tsis zoo ntawm cov tshuaj yej ntsuab thiab tshuaj yej daj.
Kev nqus dej noo: Thaum cov dej noo ntawm cov tshuaj yej ntau tshaj 7%, nws yog qhov ua rau pwm loj hlob, thiab yog tias nws tshaj 12%, cov pwm loj yuav loj tuaj. Thaum lub caij los nag nyob rau sab qab teb, tshuaj yej tawm sab nraud tsuas yog peb hnub yuav nqus dej noo thiab deterioration.
Hla -flavoring:Cov qauv ntxeem tau ntawm cov tshuaj yej nplooj zoo li daim txhuam cev, uas tuaj yeem nqus tau tag nrho cov ntxhiab tsw. Thaum muab tso ua ke nrog qej, xab npum, thiab tshuaj tsw qab, nws yuav khaws cov ntxhiab hauv ob peb teev thiab nws tsis tuaj yeem tshem tawm.
Lub teeb raug:Ultraviolet rays nyob rau hauv tshav ntuj tuaj yeem ua rau cov vitamin C thiab aroma compounds nyob rau hauv cov tshuaj yej nplooj, ua rau cov tshuaj yej infusion ua turbid thiab tsim ib tug unpleasant "sunny tsw".
Txhua txoj hauv kev khaws tshuaj yej tseem ceeb yog nyob ntawm plaub yam no: cais tawm ntawm cov pa oxygen, tswj kom qhuav, tiv thaiv kev sib kis - tsw, thiab tsis txhob raug lub teeb.
Txoj kev cia tshwj xeeb rau ntau hom tshuaj yej
Tsis yog txhua cov tshuaj yej yuav tsum tau muab khaws cia rau hauv lub tub yees, thiab lawv tsis tuaj yeem khaws cia rau lub sijhawm ntev. Raws li cov℃ntawm fermentation, txoj kev cia rau rau lub loj tshuaj yej hom yog raws li nram no:
1. Tsis yog- fermented tshuaj yej: ntsuab tshuaj yej, tshuaj yej daj
Cov hauv paus ntsiab lus tseem ceeb: tsis tshua muaj kub, sealing, zam lub teeb, thiab oxygen cais tawm. Tus nqi tseem ceeb ntawm ob hom tshuaj yej no yog nyob rau hauv lawv cov freshness thiab crispness, nrog rau qhov ceev tshaj plaws oxidation tus nqi thiab nruj tshaj qhov yuav tsum tau.
✅ Txoj kev khaws cia kom raug: Muab faib rau hauv me me ntawm 50-100g, ntim nrog cov hnab ntawv aluminium, nyem tawm cov cua thiab tso rau hauv cov thawv ntim hlau lossis cov kaus poom, tom qab ntawd npog nrog lub hnab yas thiab tso rau hauv lub tub yees lub freezer compartment, tswj qhov kub ntawm 0-5 degree. Thaum haus, tshem tawm ib feem me me, thiab tom qab noj, noj lwm qhov, tsis txhob rov qab noj thiab tawm.
❌ Txoj kev tsis raug: Tsuas muab cov tshuaj yej tso rau hauv lub hnab yas thiab khaws cia rau hauv lub tub yees yuav ua rau muaj dej nqus thiab tsw hloov. Qhib tag nrho cov pob tshuaj yej ib zaug ntxiv yuav qhia ntau qhov huab cua thiab noo noo txhua zaus. Cia nws nyob rau hauv lub freezer yuav ua rau cov tshuaj yej lub cell qauv thiab cuam tshuam nws saj. Lub sijhawm haus dej zoo tshaj plaws: Hauv 6 lub hlis. Tom qab 1 xyoos, nws yuav plam nws qhov tshiab.
2. Semi-fermented tshuaj yej: Oolong tshuaj yej
Cov hauv paus ntsiab lus tseem ceeb: kaw, qhuav, thiab khaws cia kom deb ntawm lub teeb. Oolong tshuaj yej, uas tuaj nyob rau hauv ob hom: lub teeb-flavored thiab muaj zog-flavored, yuav tsum tau muab khaws cia txawv. Ntau tus neeg tsis meej pem.
✅ lub teeb tsw qab -flavored Tieguanyin thiab Taiwanese roob siab tshuaj yej: Tom qab sib khi, muab tso rau hauv lub freezer compartment ntawm lub tub yees ntawm qhov kub ntawm -18 degree. Lawv tuaj yeem khaws cia rau 12-18 lub hlis nrog qhov saj tseem tsis tau hloov pauv ntau. Nqa lawv tawm 1 teev ua ntej haus thiab cia lawv sov so ua ntej qhib lub pob kom tiv thaiv kom tsis txhob muaj dej.
✅ Cov tshuaj tsw qab muaj zog Tieguanyin, Wuyi pob zeb tshuaj yej, thiab Fenghuang ib leeg tshuaj yej: Khaws rau hauv ob chav - kaw cov tin lossis ceramic thawv rau hauv qhov txias, qhuav, thiab qhov cua, deb ntawm chav ua noj thiab chav dej. Qhib nws rau qhov cua txhua 3 lub hlis txhawm rau kuaj xyuas cov dej noo. Lub sijhawm haus dej zoo tshaj plaws: Qingxiang tsw rau 12 lub hlis, muaj zog tsw qab rau 2-3 xyoos
3. Cov tshuaj fermented tag nrho: tshuaj yej dub
Lub hauv paus ntsiab lus tseem ceeb: kaw, qhuav, thiab khaws cia ntawm chav tsev kub. Cov tshuaj yej dub, tau ua tiav tag nrho cov fermentation, tau muaj feem ntau ntawm nws cov tshuaj yej polyphenols oxidized, ua rau nws kuj ruaj khov thiab tsis tas yuav tsum tau tub yees.
✅ Kho txoj kev khaws cia: Khaws rau hauv lub thawv ntim hlau, tin, lossis ceramic thawv rau hauv qhov chaw txias, qhuav, tsis txhob raug tshav ntuj ncaj qha thiab khaws cia kom deb ntawm lwm yam khoom tsw ntxhiab.
❌ Kev xyaum tsis raug: Lub tub yees hauv lub tub yees tuaj yeem ua rau muaj kev nqus dej thiab tsw hloov, cuam tshuam rau zib ntab aroma ntawm tshuaj yej dub. Khaws rau hauv lub thawv xim liab, uas muaj huab cua zoo permeability, tuaj yeem poob qhov aroma ntawm tshuaj yej dub. Lub sijhawm haus dej zoo tshaj plaws: 18-24 lub hlis. Qhov saj yuav poob qis tom qab 3 xyoos
4. Post- tshuaj yej fermented: tshuaj yej dawb, Pu'er tshuaj yej, tshuaj yej dub
Cov hauv paus ntsiab lus tseem ceeb: Qhov cua, qhov qhuav, qhov kub thiab txias, thiab tsis muaj tawm - tsw. Peb hom tshuaj yej no ua rau muaj ntxhiab ntau dua nrog lub hnub nyoog. Lawv yuav tsum tau raug rau huab cua rau tej yam ntuj tso aging thiab yuav tsum tsis txhob muab khaws cia nyob rau hauv kaw tej yam kev mob.
✅ Kho txoj kev cia: Loose tea: qhwv nws nrog kraft ntawv hnab los yog daim ntaub so ntswg thiab muab tso rau hauv ib tug breathable liab doog xuab zeb lauj kaub los yog ceramic lauj kaub. Tightly pressed tshuaj yej: qhwv nws nrog daim ntaub so ntswg los yog xyoob nplooj thiab muab tso rau ntawm ib tug tshuaj yej txee, yam tsawg kawg yog 10cm deb ntawm phab ntsa thiab hauv av. Qhov chaw cia khoom yuav tsum tau qhuav, nrog cov av noo tswj ntawm 40% -60%. Thaum lub caij los nag nyob rau sab qab teb, siv lub tshuab dehumidifier kom txo cov av noo hauv tsev, thiab xyuas txhua hli rau kev loj hlob pwm.
❌ Cov kev coj ua tsis raug: Kev sib khi thiab khaws cia rau hauv hnab yas lossis cov hnab ntawv txhuas yuav tsum tsis txhob muaj kev laus thiab yooj yim ua rau muaj ntxhiab tsw. Lub tub yees hauv lub tub yees yuav inhibit microbial kev ua haujlwm ntawm qhov kub thiab txias, cuam tshuam rau kev laus. Khaws nrog cov khoom uas muaj ntxhiab tsw ntxhiab yuav ua rau muaj ntxhiab tsw. Lub sijhawm haus dej zoo tshaj plaws: tshuaj yej dawb - 3-10 xyoo, Pu'er ripe tshuaj yej - 5-15 xyoo, tshuaj yej dub - 10-20 xyoo.
