{"id":7890,"date":"2022-09-13T00:00:00","date_gmt":"2022-09-12T23:00:00","guid":{"rendered":"https:\/\/instrid.sk\/uncategorized\/komplexny-sprievodca-svetom-cajov\/"},"modified":"2022-09-13T00:00:00","modified_gmt":"2022-09-12T23:00:00","slug":"komplexny-sprievodca-svetom-cajov","status":"publish","type":"post","link":"https:\/\/instrid.sk\/en\/archiv\/komplexny-sprievodca-svetom-cajov\/","title":{"rendered":"Sprievodca svetom \u010dajov: \u010dierny, biely alebo zelen\u00fd \u010daj?"},"content":{"rendered":"<p>Aby ste pochopili, \u010do rob\u00ed \u010dierny \u010daj \u010diernym a zelen\u00fd zelen\u00fdm, je d\u00f4le\u017eit\u00e9 vedie\u0165, \u017ee<strong> v\u0161etky \u010daje poch\u00e1dzaj\u00fa z rovnakej rastliny, z Camellie sinensis<\/strong>. To, \u010di je \u010daj \u010dierny alebo zelen\u00fd, <strong>ur\u010duje odroda \u010dajovn\u00edka a sp\u00f4sob spracovania jeho listov<\/strong>.<\/p>\n Foto: Content Pixie\n<h3><\/h3>\n<h3>\u010cierny \u010daj<\/h3>\n<p>\u010cierny \u010daj bol objaven\u00fd v \u010c\u00edne a bol prv\u00fdm druhom \u010daju, ktor\u00fd sa dostal do Eur\u00f3py a na Stredn\u00fd v\u00fdchod. Preto niet divu, \u017ee tento druh \u010daju je na Z\u00e1pade <strong>najob\u013e\u00fabenej\u0161\u00edm<\/strong>, pravdepodobne v\u010faka svojej <strong>v\u00fdraznej chuti a dlhej trvanlivosti<\/strong>. Kateg\u00f3ria \u010dierneho \u010daju je rozmanit\u00e1 a zah\u0155\u0148a nieko\u013eko popul\u00e1rnych odr\u00f4d, ako s\u00fa napr\u00edklad <strong>English breakfast alebo Earl Grey<\/strong>. \u010cierny \u010daj sa m\u00f4\u017ee pod\u00e1va\u0165 <strong>tepl\u00fd aj studen\u00fd<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<h3>Ako sa vyr\u00e1ba \u010dierny \u010daj<\/h3>\n<p>L\u00edstky \u010dierneho \u010daju sa <strong>pred spracovan\u00edm a su\u0161en\u00edm nechaj\u00fa \u00faplne oxidova\u0165<\/strong>, v\u010faka \u010domu z\u00edskaj\u00fa tmavohned\u00fa farbu a charakteristick\u00fa chu\u0165.<\/p>\n<p>\u010cierny \u010daj sa vyr\u00e1ba predov\u0161etk\u00fdm v <strong>\u010c\u00edne a Indii<\/strong>. Medzi \u010fal\u0161ie krajiny, ktor\u00e9 s\u00fa na vzostupe a ktor\u00e9 vyv\u00e1\u017eaj\u00fa \u010dierny \u010daj, patria Sr\u00ed Lanka, Nep\u00e1l, Vietnam a Ke\u0148a. Indick\u00e9 \u010dierne \u010daje s\u00fa vo v\u0161eobecnosti silnej\u0161ie a robustnej\u0161ie a \u010dasto sa pod\u00e1vaj\u00fa k ra\u0148ajk\u00e1m. Dobre zn\u00e1\u0161aj\u00fa <strong>pridanie mlieka a sladidla<\/strong>.<\/p>\n<p><em><strong>\u010cierny \u010daj je bohat\u00fd na antioxidanty, ktor\u00e9 priaznivo p\u00f4sobia na zdravie srdca a \u010driev. Zni\u017euje LDL cholesterol, krvn\u00fd tlak a hladiny cukru v krvi<\/strong><\/em><em><strong>.<\/strong><\/em><\/p>\n<p><strong>\u010cierny \u010daj s mliekom:<\/strong><\/p>\n<p>Predpoklad\u00e1 sa, \u017ee Angli\u010dania neboli prv\u00ed, ktor\u00ed si za\u010dali d\u00e1va\u0165 mlieko do \u010daju. Do Brit\u00e1nie sa \u010daj dostal a\u017e v roku 1660, av\u0161ak v roku <strong>1655 holandsk\u00fd cestovate\u013e menom Jean Nieuhoff za\u017eil \u010daj s mliekom na bankete v Kantone<\/strong>, ktor\u00fd usporiadal \u010d\u00ednsky cis\u00e1r \u0160un-\u010d&#8216;. Takisto Tibe\u0165ania pou\u017e\u00edvali maslo na ochutenie \u010daju u\u017e v 10. storo\u010d\u00ed. Maslo prid\u00e1vali do \u010daju kv\u00f4li <strong>vysok\u00e9mu obsahu kal\u00f3ri\u00ed v ja\u010dom masle<\/strong>. V Eur\u00f3pe sa o zavedenie tohto zvyku zasl\u00fa\u017eila Madame de la Sabliere, ktor\u00e1 pod\u00e1vala vo svojom <strong>sl\u00e1vnom par\u00ed\u017eskom sal\u00f3ne \u010daj s mliekom<\/strong>.<\/p>\n<ul>\n<li>Zohrejte 1 \u0161\u00e1lku (200 ml) vody.<\/li>\n<li>Hor\u00facu vodu nalejte do \u010dajn\u00edku. Do \u010dajn\u00edku pridajte 1 ly\u017ei\u010dku (2 g) l\u00edstkov \u010dierneho \u010daju.<\/li>\n<li>L\u00fahujte ho 4 &#8211; 5 min\u00fat.<\/li>\n<li>\u010caj prece\u010fte a nalejte do \u0161\u00e1lky.<\/li>\n<li>Pridajte ly\u017eicu zohriateho mlieka a dobre premie\u0161ajte.<\/li>\n<li>Pod\u013ea chuti pridajte cukor.<\/li>\n<li>Vychutnajte si \u010daj.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Zelen\u00fd \u010daj<\/h3>\n<p><strong>Matcha a zelen\u00fd<\/strong> \u010daj poch\u00e1dzaj\u00fa z tej istej rastliny ako ostatn\u00e9 \u010daje. Hlavn\u00e9 rozdiely s\u00fa v ich v\u00fdrobn\u00fdch procesoch a obsahu kone\u010dn\u00e9ho produktu.<\/p>\n<p>&nbsp;<\/p>\n<h3>Ako sa vyr\u00e1ba zelen\u00fd \u010daj<\/h3>\n<p><strong>Zelen\u00fd \u010daj <\/strong>sa zozbiera a potom sa <strong>okam\u017eite var\u00ed v pare alebo na panvici<\/strong>, aby sa zastavil proces oxid\u00e1cie. Zastavenie oxid\u00e1cie kr\u00e1tko po zbere d\u00e1va l\u00edstkom zelen\u00e9ho \u010daju<strong> jasne zelen\u00fa farbu a \u013eahk\u00fa rastlinn\u00fa chu\u0165<\/strong>. \u010cajov\u00e9 l\u00edstky sa potom zroluj\u00fa alebo vylisuj\u00fa do kone\u010dn\u00e9ho tvaru a usu\u0161ia.<\/p>\n<p>Pre v\u00fdrobu <strong>matcha \u010daju<\/strong> sa \u010dajovn\u00edk pestuje v tieni v posledn\u00fdch t\u00fd\u017ed\u0148och zberu. Po zbere v\u00fdrobcovia l\u00edstky r\u00fdchlo su\u0161ia, aby sa minimalizovala oxid\u00e1cia. Potom z listov odstr\u00e1nia stonky a \u017eilky a rozomel\u00fa ich na jemn\u00fd, jasne zelen\u00fd pr\u00e1\u0161ok.<\/p>\n<p>Zelen\u00fd \u010daj sa vyr\u00e1ba najm\u00e4 <strong>v \u010c\u00edne a Japonsku<\/strong>. Japonsk\u00e9 \u010daje sa niekedy pred zberom <strong>nieko\u013eko t\u00fd\u017ed\u0148ov tienia<\/strong>, \u010d\u00edm sa v nich <strong>zvy\u0161uje obsah chlorofylu, kofe\u00ednu a l-thean\u00ednu<\/strong>. Medzi ob\u013e\u00faben\u00e9 japonsk\u00e9 zelen\u00e9 \u010daje patria <strong>Sencha, Kukicha a Gyokuro<\/strong>.<\/p>\n<p><em><strong>Zdravotn\u00e9 \u00fa\u010dinky zelen\u00e9ho \u010daju s\u00fa zn\u00e1me u\u017e po st\u00e1ro\u010dia. \u0160t\u00fadie nazna\u010duj\u00fa, \u017ee konzum\u00e1cia zelen\u00e9ho \u010daju m\u00f4\u017ee pozit\u00edvne ovplyvni\u0165 zdravie poko\u017eky, pom\u00f4c\u0165 pri chudnut\u00ed a zn\u00ed\u017ei\u0165 riziko kardiovaskul\u00e1rnych ochoren\u00ed.<\/strong><\/em><\/p>\n<p><strong>5 zauj\u00edmav\u00fdch ingredienci\u00ed, ktor\u00e9 m\u00f4\u017eete prida\u0165 do zelen\u00e9ho \u010daju:<\/strong><\/p>\n<ul>\n<li>m\u00e4ta,<\/li>\n<li>z\u00e1zvor,<\/li>\n<li>med,<\/li>\n<li>citr\u00f3n,<\/li>\n<li>bazalka.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Biely \u010daj<\/h3>\n<p>Biely \u010daj je mo\u017eno menej zn\u00e1mym \u010dlenom \u010dajovej rodiny. Je najmenej spracov\u00e1van\u00fdm a oxidovan\u00fdm \u010dajom z naj\u010derstvej\u0161\u00edch l\u00edstkov a neotvoren\u00fdch p\u00fa\u010dikov rastliny camellia sinensis. Biely \u010daj je jedn\u00fdm z <strong>najjemnej\u0161\u00edch odr\u00f4d \u010daju<\/strong>, \u010do mu dod\u00e1va jedine\u010dn\u00fa a vo\u0148av\u00fa chu\u0165.<\/p>\n<p>&nbsp;<\/p>\n<h3>Ako sa vyr\u00e1ba biely \u010daj<\/h3>\n<p>Na rozdiel od in\u00fdch odr\u00f4d \u010daju sa pri bielych \u010dajoch\u00a0 zbiera najmlad\u0161\u00ed v\u00fdrastok na \u010dajovom kr\u00edku, e\u0161te pred otvoren\u00edm l\u00edstkov. Potom sa v\u00fdrastky okam\u017eite su\u0161ia, aby sa zabr\u00e1nilo ich oxid\u00e1cii.<\/p>\n<p><strong><em>Ke\u010f\u017ee biely \u010daj je najmenej spracovan\u00fd zo v\u0161etk\u00fdch prav\u00fdch \u010dajov, obsahuje aj najviac antioxidantov. Katech\u00edny v bielom \u010daji m\u00f4\u017eu pom\u00f4c\u0165 zn\u00ed\u017ei\u0165 krvn\u00fd tlak, zlep\u0161i\u0165 krvn\u00fd obeh a zn\u00ed\u017ei\u0165 riziko srdcov\u00fdch ochoren\u00ed.<\/em><\/strong><\/p>\n<p>Biely \u010daj je <strong>najlep\u0161ie pi\u0165 \u010dist\u00fd<\/strong>, bez pridania akejko\u013evek inej pr\u00edchute. Pridanie mlieka, cukru, citr\u00f3nu alebo ak\u00e9hoko\u013evek korenia naru\u0161\u00ed chu\u0165 tohoto delik\u00e1tneho \u010daju.<\/p>","protected":false},"excerpt":{"rendered":"<p>Aby ste pochopili, \u010do rob\u00ed \u010dierny \u010daj \u010diernym a zelen\u00fd zelen\u00fdm, je d\u00f4le\u017eit\u00e9 vedie\u0165, \u017ee v\u0161etky \u010daje poch\u00e1dzaj\u00fa z rovnakej rastliny, z Camellie sinensis. To,<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-7890","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=7890"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7890\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=7890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=7890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=7890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}