Tshuaj yejdovyog ib tug txheej txheem ntawm shaping cov duab ntawm ntsuab tshuaj yej.Los ntawm kev siv sab nraud quab yuam, cov hniav yog crushed thiab lightened, dov mus rau hauv ib daim hlab, lub ntim yog txo, thiab lub brewing yog yooj yim.Nyob rau tib lub sij hawm, ib feem ntawm cov tshuaj yej kua txiv squeezed thiab adhered rau saum npoo ntawm nplooj, uas kuj ua si ib tug tseem ceeb luag hauj lwm nyob rau hauv ua kom lub concentration ntawm tshuaj yej tsw.Cov txheej txheem kneading ntawm ntsuab tshuaj yej yog muab faib ua txias kneading thiab kub kneading.Qhov hu ua txias kneading yog hais txog kneading ntawm nplooj ntsuab tom qab kis tau thiab txias;qhov kub kneading yog hais txog kneading ntawm nplooj ntsuab thaum lawv kub tsis kis qhov txias.Cov nplooj hluas yuav tsum tau txias kneaded kom lub ci daj-ntsuab kua zaub xim nyob rau hauv qab ntawm cov nplooj ntsuab ntsuab, thiab cov nplooj qub yuav tsum tau kneaded kub los pab txhawb txoj kev nruj ntawm txoj hlua thiab txo cov khib nyiab.

Lub hom phiaj ntawm kev ziab yog kom evaporate dej thiab npaj cov duab los muab kev ua si tag nrho rau cov tshuaj tsw qab.Qhuavtxoj kev muaj xws li ziab, sautéing thiab hnub ziab.Cov txheej txheem ziab ntawm cov tshuaj yej ntsuab feem ntau qhuav ua ntej, thiab tom qab ntawd roasted.Vim tias cov dej ntsiab lus ntawm cov tshuaj yej nplooj tom qab kneading tseem siab, yog hais tias lawv ncaj qha kib, lawv yuav sai sai tsim agglomerates nyob rau hauv lub lauj kaub ntawm lub roaster, thiab cov kua txiv hmab txiv ntoo yog yooj yim los lo rau lub lauj kaub phab ntsa.Yog li ntawd, cov tshuaj yej nplooj yog qhuav ua ntej kom txo cov dej ntsiab lus kom tau raws li qhov yuav tsum tau ntawm lub lauj kaub frying.

Green tea tsis yogfermented tshuaj yej.Vim nws cov yam ntxwv, nws khaws cov khoom ntuj ntau dua hauv cov nplooj tshiab.Ntawm lawv, tshuaj yej polyphenols thiab caffeine khaws ntau tshaj 85% ntawm nplooj tshiab, chlorophyll khaws cia txog 50%, thiab vitamin poob tsawg, yog li tsim cov yam ntxwv ntawm cov tshuaj yej ntsuab "cov kua zaub ntshiab thiab nplooj ntsuab, muaj zog saj astringency".Nws muaj cov teebmeem tshwj xeeb ntawm kev tiv thaiv kev laus, tiv thaiv qog noj ntshav, tiv thaiv qog noj ntshav, ua kom tsis muaj menyuam, thiab tiv thaiv kab mob, thiab lwm yam, uas tsis zoo li fermented tshuaj yej.