Tam sim no, connoisseurs ntawm cov khoom ntuj yog nce pib mus rau ntawm nws tus kheej ferment Ivan tshuaj yej hauv tsev, tau txais ib qho npaj txhij ua kom muaj qab ntxiag thiab noj qab haus huv tshuaj yej. Fermentation yog txheej txheem ntawm ziab thiab cua oxidizing nplooj ntawm cov nplooj cog qoob loo.
Cov Lus Qhia
Kauj ruam 1
Fermenting willow tea tom tsev ua raws los ntawm cov sau ncaj qha thiab txheeb cov nplooj ntawm tsob ntoo no. Nws yog qhov zoo tshaj plaws rau tuaj tos tshuaj yej willow thaum Lub Rau Hli lossis Lub Yim Hli, thaum nws nyuam qhuav pib tawg. Qhov chaw khaws yuav tsum nyob deb ntawm txoj kev thiab lwm qhov chaw muaj kuab paug. Cov nplooj ntawm cov nroj tsuag nyob ntawm qhov zoo ntxig sab ntawm hav zoov glades yog softer, yooj yim dua rau yob thiab ferment.
Kauj ruam 2
Thaum sau cov tshuaj yej willow, tuav lub qia ntawm lub peduncle nrog ib sab tes, thiab nrog lwm tus kos nqes mus rau hauv nruab nrab ntawm lub qia, yog li ntawd cov nplooj qis, coarsest thiab iab sawv, tseem nyob twj ywm (yuav tsum muaj 3-4 qis dua theem nyob rau hauv tag nrho). Nyob rau tib lub sijhawm, koj yuav tsis ua mob rau cov nroj tsuag, uas yuav txuas ntxiv kom tawg paj thiab tsim noob ntxiv rau yav tom ntej.
Kauj ruam 3
Ua ntu zus rau cov theem ua ntej fermentation ntawm Ivan tshuaj yej - withering thiab curling. Kis cov nplooj rau ntawm cov nplooj ntawv huv los yog ntawv xov xwm hauv ib txheej txawm, ntev li 5 centimeters tuab. Tso rau nws nyob rau ib hnub ua kom tsis muaj zog. Txij ua ke mus ua ke, do cov nplooj nrog koj txhais tes kom tsis txhob qhuav ntau dhau ntawm qhov chaw sab nraud thiab sab saum toj. Tom ntej no, pib dov cov nplooj tiav tiav ntawm koj ob lub xib teg rau hauv cov hnyuv ntxwm me kom txog thaum lawv tsaus ntuj thiab pib yaj.
Kauj ruam 4
Pib fermenting willow tshuaj yej hauv tsev los ntawm qhov muab cov nplooj zeeg hauv ib lub tais los yog tais, 5 cm tuab. Npog nrog daim ntaub ntub thiab muab tso rau hauv qhov chaw sov kom siav rau 12 teev. Ntawm qhov huab cua txaus tsim nyog, fermentation proceeds zoo dua thiab sai dua, yog li yog tias ua tau, xav txog qhov chaw zoo rau cov ntsiab lus xws li sunlit windowsill lossis lub tsev cog khoom hauv tsev sov lub caij ntuj sov. Cov nplooj tiav lawm hloov lawv cov teeb pom kev zoo rau cov paj thiab muaj nplua nuj. Xyuam xim tsis txhob ua kom dhau cov nroj tsuag, txwv tsis pub cov tshuaj yej brewed yav tom ntej yuav muaj qhov tsis hnov tsw tsw thiab saj.
Kauj ruam 5
Tom qab fermentation ntawm Ivan tshuaj yej, nws tau qhuav. Finely chop nplooj thiab kis rau lawv nyob rau hauv nyias txheej rau ntawm daim ntawv ci, tom qab npog nws nrog parchment, thiab tom qab ntawd muab tso rau hauv qhov cub. Qhuav rau ib teev ntawm 100 degrees. Qhov ntxoov ntxoo thiab cov duab ntawm cov xim dub dub yuav qhia txog qhov npaj txhij ntawm cov khoom, thaum nplooj nplooj yuav tsum tawg thaum nyem, thiab tsis tawg hauv hmoov av.
Kauj Ruam 6
Thaum ziab thiab npaj rau kev zom, nws yog qhov tseem ceeb khaws cia kom nws thiaj li tsis poob nws cov aroma thiab cov khoom muaj txiaj ntsig. Kev ntim khoom yuav tsum nruj txaus. Ib lub khob iav nrog yas hau yog qhov zoo tshaj plaws rau lub luag haujlwm no. Khaws cov khoom lag luam hauv qhov chaw tsaus thiab qhuav. Nrog rau kev khaws cia kom zoo, tshuaj yej, tom qab 1-2 lub hlis tom qab fermentation, kis ib qho tseem muaj zog, nplua nuj thiab ntau cov tshuaj tsw qab.
