Cov txheej txheem ntau lawm ntawm cov tshuaj yej ceremony / etiquette qib Messa tsuas yog suav nrog cov kauj ruam hauv qab no:
Xaiv cov khoom siv: cov khoom siv raw rau kev ua matcha yog cov tshuaj yej ntsuab, tab sis yog hu ua "tshuaj yej av". Kev cog qoob loo thiab sau cov tshuaj yej av muaj cov cai nruj me ntsis, feem ntau pib txij thaum pib lub caij nplooj ntoo hlav tsuas yog pib tawm
Shade planting: Within 20 to 30 days before harvesting, tea leaves will be covered with shade sheds to reduce photosynthesis, increase chlorophyll content, make the tea appear darker green, and reduce the production of bitter components. Cov tshuaj yej duab ntxeem tau muaj cov fresher thiab ntau dua kev sib tw saj, nplua nuj hauv amino acids, thiab qab zib afletaste
Picking and steaming: After manually picking the tenderest buds and leaves, steam the tea leaves to stop enzyme activity and prevent oxidation and discoloration. Cov txheej txheem steaming tsis tsuas yog tswj cov xim ntsuab tshiab ntawm cov tshuaj yej nplooj, tab sis kuj khaws lawv cov aroma thiab khoom noj muaj txiaj ntsig
Kom qhuav thiab kav tshem tawm: tom qab stewsing: tom qab cov tshuaj yej nplooj yuav tsum tau qhuav ntawm cov dej khov nyob rau hauv cov tshuaj yej nplooj yog tshem tawm kiag li. Cov tshuaj yej qhuav nplooj muaj ib qho teeb meem thiab kev ua haujlwm me me, thiab yooj yim los zom. Tom qab, cov tshuaj yej nplooj yuav yauv tawm ntawm kev tshem tawm thiab gluten tshem tawm cov txheej txheem, khaws tsuas yog cov khoom mos siab muag kom paub tseeb thiab purity ntawm matcha hmoov
Zom rau hauv cov hmoov: Thaum kawg, muab cov tshuaj yej txheej txheem nplooj hauv ib lub cug ua ke rau kev sib tsoo. Cov tshuaj ib txwm ua pob zeb khiav qeeb, thiab cov av maca muaj cov yeeb yaj kiab ntawm seaweed thiab zongzi nplooj, uas tsis tuaj yeem ua tiav los ntawm kev sib tsoo txhua yam