Ci ntsa iab, huv, ntshiab thiab ntshiab xim kua zaub yog ib qho tsim nyog rau kev ntsuas cov tshuaj yej ntsuab zoo.
Tom qab cov tshuaj yej yog brewed, cov xim ntawm cov tshuaj uas muaj cov khoom xyaw yaj nyob rau hauv dej yog hu ua cov xim ntawm cov kua zaub.Xws li xim thiab gloss.
Cov xim ntawm rau lub loj teas txawv, cov tshuaj yej ntsuab khaws cov khoom ntuj ntawm nplooj tshiab.Tshuaj yej polyphenols thiab caffeine khaws ntau dua 85% ntawm nplooj tshiab, chlorophyll khaws cia txog 50%, thiab cov vitamins poob kuj tsawg, yog li tsim cov yam ntxwv ntawm cov tshuaj yej ntsuab "kua kua zaub ntsuab".
Cov tshuaj yej kua zaub tom qab brewing tshuaj yej ntsuab yog tsim los ntawm ci ntsuab thiab ntsuab.
Cov xim sib txawv thiab qib sib txawv ntawm cov tshuaj yej muaj qee qhov sib txawv ntawm cov xim kua zaub.Piv txwv li, cov xim ntawm Longjing tshuaj yej kua zaub ntawm cov qib sib txawv tuaj yeem yog ntsuab ntsuab, apricot ntsuab, ntsuab, daj-ntsuab thiab lwm yam.Kuj tseem muaj qhov pom tseeb thiab ci, ci, tsaus thiab lwm yam sib txawv hauv gloss.
Feem ntau hais lus, tag nrho cov tshuaj yej ntsuab uas zoo heev muaj lub hauv paus ntsiab lus: tsis hais xim ntawm cov tshuaj yej kua zaub, nws yuav tsum tsis txhob turbid lossis grey, thiab nws yog qhov zoo dua kom pom tseeb thiab ci.
Bright: Cov tshuaj yej kua zaub yog ntshiab thiab pob tshab;hauv qab ntawm nplooj yog ci thiab xim zoo ib yam.Kuj tseem siv los tshuaj xyuas nplooj hauv qab.
Vivid: tshiab thiab ci.Kuj tseem siv los tshuaj xyuas nplooj hauv qab.
Ntshiab: huv thiab pob tshab.Rau qib high-qib roasted ntsuab tshuaj yej.
Bright yellow: Cov xim yog daj thiab ci.Nws yog ntau tshaj nyob rau hauv nruab nrab-ntau yam ntsuab tshuaj yej nrog ntshiab aroma thiab mellow saj los yog cov tshuaj yej ntsuab nto moo nrog lub sij hawm ntev cia.Kuj tseem siv los tshuaj xyuas nplooj hauv qab.
Yellow-ntsuab: Cov xim yog ntsuab nrog ib tug yellowish tinge.Muaj freshness.Nws feem ntau yog siv rau nruab nrab thiab qib high-qib ntsuab tshuaj yej, thiab kuj siv rau kev ntsuam xyuas nplooj hauv qab.
Lub teeb daj: lub teeb daj.
Redness: Liab thiab tsis muaj luster.Nws yog ntau dua nyob rau hauv cov tshuaj yej ntsuab uas qhov kho qhov kub thiab txias tsis dhau los yog cov nplooj tshiab tau khaws cia ntev dhau lawm, thiab cov tshuaj yej polyphenols yog enzymatically oxidized.Kuj tseem siv los tshuaj xyuas nplooj hauv qab.
Red Soup: Cov xim ntawm cov kua zaub ntsuab yog lub teeb liab, feem ntau yog vim cov txheej txheem tsim khoom tsis raug.
Tsaus: Cov xim ntawm cov kua zaub yog lub teeb, cov ntsiab lus ntawm cov dej-soluble tshuaj nyob rau hauv cov tshuaj yej kua zaub yog tsawg, thiab cov concentration yog tsawg.
Turbidity: Muaj ntau cov khoom raug tshem tawm hauv cov tshuaj yej kua zaub, thiab cov pob tshab tsis zoo.Nws muaj ntau dua nyob rau hauv cov tshuaj yej tsis huv thiab tsis zoo xws li ntau dhau dov los yog qaub thiab rancidity.

Rau cov tshuaj yej ntsuab nrog cov xim ntsuab thiab ci, kev xaiv, ua thiab brewing ntawm nplooj tshiab yuav cuam tshuam cov xim ntawm cov tshuaj yej kua zaub.Peb lub tuam txhab tuaj yeem muab cov cuab yeej ua tiav los ntawm cov nplooj tshiab mus rau cov khoom tiav los pab koj ua cov tshuaj yej ntsuab nrog cov kua zaub ntsuab zoo nkauj thiab nrov hauv khw.