Tea

description

Shayi (chin. Cha) abin sha maras giya wanda aka sanya shi ta hanyar tafasa ko tafasa ganyen tsire-tsire na musamman. Mutane suna girbe ganye daga daji ɗaya da suka girma a cikin manyan gonaki a cikin dumi da danshi. Yanayin yanayin da yafi dacewa shine na wurare masu zafi da kuma yanayin ruwa.

Da farko, abin sha ya shahara a matsayin magani kawai; duk da haka, a lokacin daular Tang a China, wannan giya ta zama sanannen abin sha don amfanin yau da kullun. Tatsuniyoyi da almara da yawa suna tare da zuwan shayi. A cewar almara na kasar Sin, abin sha ya halicci allah daya, wanda ya halicci dukkan abubuwa zane-zane da zane-zane, Shen-Nun, wanda bisa kuskure ya jefa 'yan ganyen daji na shayi a cikin tukunya tare da ganye. Tun daga wannan lokacin, ya sha shayi kawai. Bayyanar tatsuniyar ta koma 2737 BC.

Tarihin thу Sha

Daga baya labari labari ne game da mai wa'azin addinin Buddha, Bodhidharma, wanda, yayin da yake yin tunani ba da gangan ya yi barci. Farkawa, ya yi matukar fushin kansa wanda a cikin matsala ya yanke fatar ido. A wurin fatar ido ta fado, ya sanya shayi mai fure; washegari yaji dandanonsa. Bodhidharma ya ji dacewa da kuzari.

A cikin Turai, abin sha ya zo a ƙarni na 16, Na farko a Faransa, tare da 'yan kasuwa na Holland. Babban mai son wannan abin sha shine Louis na 14, wanda ya ce mutanen Gabas suna shan shayi don magance gout. Wannan cuta ce da ke yawan damun sarki. Daga Faransa, abin sha ya bazu a duk ƙasashen Turai. An fi son ta musamman a Jamus, Birtaniya, da ƙasashen yankin Scandinavia. Kasashe goma da suka fi yawan shan shayi sun haɗa da: Ingila, Ireland, New Zealand, Australia, Canada, Japan, Russia, USA, India, Turkey.

Tattara da rarraba ganyen shayi aiki ne na hannu kawai. Mafi yawan darajar saman biyu leaf harbe da kuma kusa da unblown buds. Amfani da wannan albarkatun kasa, suna samun tsaba iri-iri. Ganyayyun ganyen da suke amfani da shi don iri iri na shayi masu arha. Tsarin aikin shayi ba shi da fa'ida ta tattalin arziki saboda tarin yana haɗuwa da kyawawan albarkatun ƙasa tare da ɗimbin tarkace a cikin busassun ganyaye, sandunansu, da maras ƙarfi.

Bayan Majalisar, aikin shayi yana da matakai da yawa:

• bushewar ganye. Don taushi da rasa danshi, suna shimfida ganyen shayin a dai-dai kuma su bar awanni 4-8 a zazzabin 32-40 ° C;
• da Curling sheet. Tsarin aikin na hannu ne ko kuma na rollers na inji. A wannan matakin, fitowar ruwan 'ya'yan itace daga ganyayyaki kuma don haka ya rasa babban ɓangare na danshi;
• ferment. A karkashin aikin hadawan abu da iskar shaka na dauke a cikin ganye sitaci sabobin tuba cikin sauki sugars, da chlorophyll - a tannins;
• bushewa. Don dakatar da abu da iskar shaka da kuma cimma ganye jika 3-5% sun bushe su a 105 ° C (koren shayi) ko 90-95 ° C (baƙar shayi);
• yankan kan layi na atomatik, idan an bayar;
• rarrabuwa dangane da kafa ganyen shayi;
• gabatarwar kayan ƙanshi ko tarin ganye, idan aka samar da wannan girke-girke na kayan da aka gama;
• shiryawa.

Akwai rabe-raben shayi mai yawa bisa ga wasu sharuɗɗa:

1. Nau'in shayi Bush. Akwai nau'ikan tsire-tsire iri iri: Sinanci, Assamese, Kambodiyanci.
2. Dangane da digiri da tsawon lokacin da aka yi ferment, giyar na iya zama kore, baƙi, fari, rawaya, Oolong, PU-erh tea.
3. A wurin girma. Dogaro da ƙimar aikin shayi, akwai abin da ake kira gradation of tea. Mafi girman furodusa shine China (mafi yawan ganye kore, baƙi, rawaya, da fari iri). Na gaba cikin tsari yana zuwa Indiya (ƙaramin ƙaramin takarda da ƙarami), Sri Lanka (Ceylon kore da teas ɗin baƙi), Japan (koren iri-iri don kasuwar cikin gida), Indonesia, da Vietnam (shayin kore da baƙi), Turkiyya (ƙanana da matsakaici ingancin baƙin shayi). A cikin Afirka, mafi yawan tsire-tsire sune Kenya, Jamhuriyar Afirka ta Kudu, Mauritania, Kamaru, Malawi, Mozambique, Zimbabwe, da Zaire. Shayi yana da ƙarancin inganci, yanke baki.
4. Dangane da ganyayyaki da nau'ikan sarrafawa, shayin ya kasu kashi-kashi, cirewa, tattasai, da kuma kunshin shi.
5. Additionalarin aiki na musamman. Wannan na iya zama ƙarin digiri na kuzari, gasa, ko narkar da abinci na ciki a cikin cikin dabbobi.
6. Saboda wani dandano. Mafi mashahuri ƙari shine Jasmine, bergamot, lemun tsami, da mint.
7. Ganyen ganye. Waɗannan shayi na abubuwan sha na gargajiya suna da suna kawai. Yawancin lokaci, tarin tsirrai ne na magani ko berries: chamomile, mint, fure, currant, rasberi, hibiscus, thyme, St. John's wort, origanum, da sauransu.

Ya danganta da nau'in tsire-tsire da aikin ƙosarwar, akwai ƙa'idodi na shayarwar abin sha. Don shirya shayi guda ɗaya na shayi, ya kamata ku yi amfani da 0.5-2.5 tsp na busassun shayi. Ya kamata ku zubar da nau'ikan ruwan baƙi tare da ruwan zãfi, yayin da kore, fari, da launuka masu rawaya - ruwan da aka dafa ya sanyaya zuwa 60-85 ° C.

Tsarin yin shayi yana da matakan farko.

Bin su zaku iya samun babban nishaɗi na gaske da tsarin girki da abin sha:

• tsarin shiri;
• sashi sashi;
• dumama ruwa;
• warming jita-jita don waldi;
• aiwatar da giya;
• zubar kofuna waɗanda abin sha;
• hanyar sha.

Dangane da waɗannan matakai masu sauƙi, ƙasashe da yawa sun kirkiro nasu al'adun shan shayi.

Yana da al'ada a sha ruwan shayi mai zafi a cikin China, a cikin ƙaramin SIPS, ba tare da sukari ko wani ƙari ba. Tsarin yana haɗuwa da sha azaman girmamawa, haɗin kai, ko neman gafara. Ana amfani da giya koyaushe ga yara matasa ko manyanta.

Al'adar Japan da China

A Japan, kamar a China, basa kara komai dan canza dandanon shayin su sha shi a karamin SIPS mai zafi ko sanyi. Gargajiya ita ce shan koren shayi bayan da lokacin cin abinci.

Hadisai na Norman

Akwai makiyaya da sufaye a tsaunukan Tibet da ke shirya tubalin kore wanda aka cakuda da man shanu da gishiri. Abin sha yana da gina jiki sosai kuma an tsara shi don dawo da ƙarfi bayan dogon motsi a cikin duwatsu. Maraba da maraba da baƙi, koyaushe tare da shayi. Kullum suna ba da ikon mai shi yana shayar da shayi don baƙi saboda an yi imanin bai kamata Kofin ya zama fanko ba. Kafin tafiya, bako dole ya zubar da Kofinsa, ta haka yana nuna girmamawa da godiya.

Hadisai na Uzbek

Al'adar Uzbek na wannan shayarwar ta sha bamban da ta Tibet. Al’ada ce maraba da baƙi don zubar da ƙaramin shayi gwargwadon iko don ba da dama don tuntuɓar mai gidan don ƙarin da nuna girmamawa ga maraba da gida. Hakanan, maigidan yana da daɗi kuma ba nauyi ba ne don zubawa a cikin kwano don ƙarin shayi. Ga masu kutse, nan da nan suka zub da cikakken Kofin shan shayi sau ɗaya kawai kuma ba za su sake zuba ba.

Hadisai na Turanci

Al'adar Baturen shan giyar tana da kamanceceniya da Jafananci. A Ingila, al'ada ce a sha shayi da madara sau uku a rana: a lokacin karin kumallo, abincin rana (13:00), da kuma abincin dare (17:00). Koyaya, babban biranen birni da saurin ƙasar ya haifar da sauƙaƙa al'adun gargajiya. Ainihin, sun yi amfani da jakunkunan shayi, wanda ke adana lokaci kuma baya buƙatar adadi mai yawa (kayan shayi da ake buƙata, Cutlery, napkins, da sabbin furanni don dacewa da teburin tebur, tebur, da abinci).

Hadisai na Rasha

A al'adance a Rasha, ana dafa shayi bayan cin abinci tare da tafasasshen ruwa daga "Samovar," kuma shayi ya tsaya a saman kuma ana rura wutar ta koyaushe ta hanyar motsa aikin cirar abin sha. Sau da yawa ana samun sa yayin aiwatar da abin sha sau biyu. Yayin da yake tsaka-tsakin, an shayar da abin shan a cikin ƙaramin tukunya, sa'annan suka zuba ƙananan rabo a cikin kofuna waɗanda aka tsarma da ruwan zafi. Wannan ya ba kowa damar daidaita ƙarfin abin sha daban-daban. An kuma yanke shawarar zuba shayi a cikin tukunyar ruwa kuma a sha tare da dan sukari. Koyaya, irin wannan kyakkyawar al'adar ta kusan ɓacewa. Ana iya samun su a cikin yankuna masu nisa na ƙasar da ƙauyuka. Ainihin, yanzu mutane suna amfani da buhunan shayi kuma suna tafasa ruwa a cikin gas na yau da kullun ko keken lantarki.