Shuka da Girbi Camelia Sinensis
Camelia Sinensis (shayi na shayi) yana jin dadi mai sanyi da yanayin zafi wanda ya kasance daga 10 zuwa 35 C. Yana buƙatar adadin ruwan sama mai kyau kuma yana son wuri mai zurfi, haske, acidic da ƙasa sosai. Da yanayin da ya dace, ɗayan shayi za ta yi girma a ko'ina daga matakin teku har zuwa 2100m.
An dasa shuki sabon ƙwayar bishiyoyi ba tare da su ba har tsawon shekaru biyu kafin kowane bishiyoyi ko kumbura, amma da zarar sun isa isa, an shirya su don kiyaye su a ƙarƙashin mita m.
Wannan yankewa na yau da kullum yana nufin cewa a matsayin sababbin ƙananan (wanda aka sani da suna "flush"), suna iya ganin su a fili ga masu tara. Wadannan kananan ganye ne da ake amfani dasu a shayi. Daban-daban daban suna samar da nau'o'in shayi; a cikin Darjeeling, zanen farko shine mafi kyau; a Assam, shi ne na biyu.
Ana amfani da ƙananan ƙwayoyin a hankali a tsakanin tsangaren yatsa da yatsa na tsakiya kuma a cikin wani shinge, motsi mai zurfi, karya da kuma jefa a kan kafada a cikin kwanduna a baya. Dangane da wuri da kuma shayi na shayi, tarawa zai iya faruwa a kowane kwanaki 7 zuwa 14. Bada wannan karamin ganye da aka samu a Darjeeling yana buƙatar karin kilo 22,000 kowace kilo na shayi, ko Assam inda suka fi girma, 10,000, wannan aiki ne mai zurfi. Wani lokaci ma'aikacin kwarewa zai yi amfani da shears, kuma akwai kayan aiki don tsabtace ingancin, amma kamar yadda wadannan zasu hada da raguwa da sashi da itace, samar da kayan shayi maras kyau.
Tsarin shafawa da gwajin gwaji
Daga bisani an cire ganye a cikin ma'aikata, ta shimfiɗa a kan manyan taya da kuma raguna kuma a bar su su bushe a iska mai dumi. Da zarar sun bushe, wajibi ne wasu rollers suka watsar da juices da enzymes na shuka, wanda, kamar yadda suke shiga cikin hulɗa da iska, oxidise.
An kwashe ganyayyun ganye a cikin sanyi, yanayi mai dadi mai yawa don shayarwa ko oxidise har sai ganyayyaki ya juya zinari, kuma samin lantarki ya cika.
A ƙarshe, ganye da aka shayar da su sun bushe gaba ɗaya, wanda hakan ya canza launin launi ga baki. An shayi shayi yanzu. Za a yi amfani da shayi a cikin nau'o'i daban-daban kafin a auna su a cikin shayi na shayi, wasu don shayi da kuma sauran don kayan shayi. Tare da hanyar, Factory Tea Tasters za su duba abincin da ke shayi kuma tabbatar da cewa ba a gurbata ba, kuma bayan an gamsu, za a aika samfurori zuwa ga masu sintiri don a kimanta su don inganci da kuma farashi.
Irin Tea
Wannan hanyar sarrafawa ta bambanta don daban-daban:
- Green Tea : ƙananan leaf yana dafa da kuma yi birgima kafin bushewa don hana ganye daga watse da haifar da oxidation.
- Tebur na Tebur : An cire kumbon da aka bushe don haka duniyar ruwa ta kwashe kafin ta bushewa. Ba a yi amfani da iskar shaka.
- Oolong Tea : shi ne gicciye tsakanin shayi mai baƙi da kore, tare da ƙananan ƙwayar abu mai sanyi, yana maida shi shayi mai shayi amma tare da samfurori na baki.