1. Kusvava kweti

Mukuita kwekusvava, makemikari emashizha matsva anoshanduka zvishoma nezvishoma.Nekurasikirwa kwemvura, kuwanda kwesero fluid kunowedzera, kuita kwe enzyme kunowedzera, kunhuhwirira kwegirinhi kwetii kunoburitswa zvishoma, polyphenols yakasvibiswa zvishoma, mamwe mapuroteni anoiswa hydrolyzed kuita amino acids, uye starch inonyungudika kuita shuga inonyungudika.Shanduko idzi dzese dzinobatsira pakuvandudzwa kwemhando.Nekuda kwekukuvadza kudiki kune ruvara rwegirinhi, ruvara rweshizha rwakasvibira nekunzwa yero yegirini;iyo hydrolysis yeprotein uye starch inowedzera mvura inobvisa zvemukati, nepo chiyero chepolyphenols kune amino acids chinodzikira, izvo zvinoita kuti muto wetii uchinje ruvara.

2. Tea kugadzirisa nzira

Munguva yehigh-temperature fixation process, unyoro hwemashizha matsva hunokurumidza kunyungudika uye hunoputika muhuwandu hwakawanda, uye zvikamu zvakaderera-zvinopisa zvine kunhuhwirira kwakasvibirira uye kunhuhwirira kusingafadzi kunoputika, uye zvikamu zvinonhuhwirira zvepamusoro zvinoratidzwa;panguva imwecheteyo, pasi pechiito che thermophysical chemistry, mamwe matsva akakosha anonhuhwirira anoumbwa.

Mashizha matsva ane huwandu hwemvura uye hunoshanda ingredient yemukati, saka inofanirwa kubvongodzwa-yakakangwa zvakanyanya pavanenge vachigadzirisa kuwedzera kunhuhwirira uye kuchengetedza yakasvibira;mashizha ekare ane mvura shoma uye yakaderera amino acid content.Kuti uvandudze kuravira kweiyo sopu yemashizha ezasi-giredhi, zvinodikanwa Zvakakodzera kuwedzera dhigirii rekuti stuffiness.