I-Green green iqinisa, iyomeleza impilo kwaye iyanceda nokunciphisa umzimba. Kodwa ukuba le saphuza ibonisa zonke izinto zayo ezifanelekileyo, kufuneka ukwazi ukuphuza kwaye uphuze.
Iitayi ezihlaza kunye nezomnyama ezivela kwiqabunga elifanayo leqayi, kodwa umahluko kwi-teknoloji yemveliso yabo inquma ukubaluleka kohlobo lwezinto eziphilayo kunye nokutya. Ukuvelisa i-tea ehlaza, i-raw material ixhomekeke ekutshatheni unyango, apho i-enzyme yamaqabunga ewa efa, okuvumela ukuba kugcinwe kwi-oxidation izinto ezikulo liqabunga leeyi. Ithimba elimnyama lilahlekelwa ezinye iimpawu zokuphilisa ngexesha lokucima. Ngoko ke, ukuveliswa kwamakhemikhali wetiyi eluhlaza kukufuphi kwiphepha le "yendalo".
Umxholo weengxube zamanzi ezincibilikiweyo kwiitayi eziluhlaza ziphezulu ngaphezu kobumnyama. Phakathi kwabo kubalulekile i-amino acids yomzimba, ukulandelela izinto ezifana ne-fluoride, iodine, isinyithi, ezininzi zeeminerali, kubandakanywa ne-phosphorus kunye ne-potassium. Ukungena ukulwa kunye nama-radicals amahhala, ama-catatekins ehlaza okomhlaza avimba ukuguga komzimba nokukhusela kumhlaza. I-tea nayo inefuthe elichasayo. Kulabo bafuna ukunciphisa umzimba, kunzima ukufumana isiselo esifanelekileyo. Iitayi elihlaza livimbela izifo ezinxulumene neengxaki zemethambo. Ubukho bee tannin kuyo buququzelela ukugaya kunye nokusebenza komgudu wesisu. Iitayi elihlaza lixubusha imithwalo yegazi yengqondo, ukuphucula igazi kunye nokutya okunokomoya. Ngenxa yempembelelo enzima yetiyi eluhlaza kwiinkqubo zokuphazamiseka, zokuphefumula kunye neenhliziyo, ubukhulu bomsebenzi kunye nokusebenza kwanda.
Ukubamba itiye, kufuneka sikhumbule imithetho embalwa elula.
Amanzi ayenayo itiye ayinakubiliswa kabini. Gcwalisa i-teapot kungcono ukuba ungabilisi amanzi abilayo, kwaye ucolile kancane emva kokubilisa kwamanzi amaqondo angama-60-80 degrees. Ngaphambi kokuba ubeke itiye kwi-teapot, kufuneka ifudumele, ngaphandle koko amanzi, athululelwe kwiitya ezibandayo, uya kupholisa kwaye ukuphuza itiye kuya kuhamba. Kubalulekile ukuqinisekisa ukuba i-kettle ifudumele ngokufanayo, ukusuka kumacala onke. Oku kungenziwa ngokuyihlambulula ngamanzi abilayo. Eyona nto, ukuba i-kettle iyatshisa kwiqondo elifanayo njengamanzi oya kuwathulula kuyo.
Itiyi eluhlaza ingenziwa ngokuphindaphindiweyo ngamaxesha amaninzi, kwaye yonke ixesha isiselo siya kuluhlu oluthile. Ngomgubo wokuqala, uthele amanzi malunga neyesithathu yomthamo we-kettle. Gcwalisa amanzi, vala i-kettle ngesiqhekeza ngokukhawuleza kwaye uyifake nge-napkin okanye ithawula, ukwenzela ukuba i-oyile enamakha ayiphume. Ixesha lokuphuza ikhefu lixhomekeke kubunzima bamanzi kwaye luvela kumzuzu emi-2 ukuya kwe-10. Ukunyuka kokuqala kwimizuzu engama-2. Emva kwemizuzu eyi-3-4, unokuphinda uphinde uphinde usebenzise amaqabunga eti. Ngoku kufuneka uphalaze amanzi kwisiqingatha se-teapot uze uphuze itiye 3-4 imizuzu. Ngomhla wesithathu wokuthululela, amanzi aphelayo athululelwa kwi-3/4 yomthamo, iyanqatshwa imizuzu emi-2 kwaye i-brewer igcwele ngamanzi ukuya phezulu.
Umqondiso wokusela okufanelekileyo kukubonakala kobuqhophololo. Kumele iqhutywe ngesipuni sesinyithi ukwenzela ukuba ingene emgqeni weeyi. Ukuba i-foam inevumba elimnandi, lisuswa. Emva koko, isiselo singathululelwa kwiikomityi. Kungcono ukulungiselela ukukhutshwa kweqonga elifunayo kanye, ukuze ungalibilisa ngamanzi abilayo.
Kuzo zonke izixhobo zetayiti eluhlaza, kufuneka sikhumbule ukuba ukusela akuyibiza ngaphezulu kwehafu yesitha ngosuku. Iitayi eziluhlaza azikhuthazi ngaphezu kwekhofi, ngoko akufanele kusetshenziswe ebusuku. Kule teyi unako ukongeza ushukela omncinci (into ephambili apha akuyikuyidlulela, mhlawumbi ukotaphala okweqile kuya kubulala ingcamango nephunga lesiselo), kodwa kukuphuze ukuyiphuza kunye neentlanzi ezinjengobusi kunye neerinki.