{"id":16405,"date":"2021-06-15T11:46:18","date_gmt":"2021-06-15T09:46:18","guid":{"rendered":"https:\/\/www.yugentea.lt\/apie_sencha_arbata\/"},"modified":"2024-07-04T16:05:55","modified_gmt":"2024-07-04T14:05:55","slug":"about_sencha_tea","status":"publish","type":"post","link":"https:\/\/www.yugentea.lt\/en\/about_sencha_tea\/","title":{"rendered":"What should you know about sencha tea?"},"content":{"rendered":"\t\t
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Sencha arbata yra populiariausia arbatos r\u016b\u0161is Japonijoje, kuri sudaro apie 70% visos i\u0161gaunamos arbatos. B\u016btent nuo \u0161ios arbatos r\u016b\u0161ies reik\u0117t\u0173 prad\u0117ti japoni\u0161kos arbatos pa\u017einimo kelion\u0119.<\/p>\n

\u017dodis \u201esencha\u201c\u00a0\u00a0rei\u0161kia garint\u0105\u00a0arbat\u0105. \u0160iandien geriamos sencha arbatos forma atsirado tik XVIII a. kaip prie\u0161prie\u0161a grie\u017etoms arbatos ceremonijos taisykl\u0117ms.\u00a0Iki tol Japonijoje buvo i\u0161gaunama tik matcha \u2013 milteli\u0173 formos arbata, kuri buvo ruo\u0161iama apeig\u0173 bei arbatos ceremonij\u0173 metu. Japonijoje i\u0161populiar\u0117jo tuo metu Kinijoje vyraujanti palaid\u0173 arbat\u017eoli\u0173, ruo\u0161iam\u0173 arbatinyje,\u00a0g\u0117rimo forma.<\/p>\n

K<\/b><\/strong>\u0105 reikt\u0173 \u017einoti apie sencha arbat\u0105?<\/b><\/strong><\/h4>\n

1. <\/b><\/strong>Sencha yra garinta arbata<\/b><\/strong>\u00a0ir <\/b><\/strong>jos lapeliai tradici\u0161kai visada b\u016bna adat\u0117l\u0117s formos.\u00a0<\/b><\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Sencha apdorojim\u0105 galima b\u016bt\u0173 i\u0161skirti \u012f tris pagrindinius etapus: garinimas, minkymas ir d\u017eiovinimas.<\/p>\n

Garinimas yra trumpiausias, bet svarbiausias japoni\u0161kos \u017ealiosios arbatos apdorojimo\u00a0\u017eingsnis!\u00a0Paprastai \u0161is procesas trunka tik nuo 20 iki 120 sekund\u017ei\u0173. Jis padeda sustabdyti oksidacijos proces\u0105\u00a0lapeli\u0173 viduje.<\/p>\n

Minkymo etapas yra ilgiausias\u00a0\u2013 gali trukti\u00a0kelias valandas.\u00a0Tai\u00a0n\u0117ra tik vienas \u017eingsnis, j\u012f sudaro keli\u0173, pana\u0161i\u0173 veiksm\u0173 seka. Vis\u0173 pirma, minkymas padeda i\u0161d\u017eiovinti garuose gaut\u0105 papildom\u0105 dr\u0117gm\u0119. Jam stipr\u0117jant, vidin\u0117 lapeli\u0173 dr\u0117gm\u0117 i\u0161stumiama \u012f pavir\u0161i\u0173. Tokiu b\u016bdu padedama sulau\u017eyti arbatos lap\u0173 l\u0105steli\u0173 sieneles. Tai reikalinga d\u0117l to, jog u\u017eplikius arbat\u0105, vanduo gal\u0117t\u0173 lengviau prasiskverbti \u012f lapelius. Galutin\u0117je \u0161io etapo stadijoje\u00a0arbatos lapeliai suformuojami gra\u017eios, tiesios adat\u0117l\u0117s formos.\u00a0<\/p>\n

Po to\u00a0arbatos lapeliai yra d\u017eiovinami. D\u017eiovinimas padeda suma\u017einti arbatos lap\u0173 dr\u0117gm\u0119 iki 5%.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/b>2. Nors garinimo laikas yra labai trumpas, ta\u010diau kiekviena sekund\u0117 itin svarbi!<\/strong><\/h6>\n

Lapeli\u0173 garinimas gali trukti nuo 20 iki 120 s. Kiekviena sekund\u0117 gali nulemti galutinio rezultato skon\u012f. Japoni\u0161kos arbatos pasaulyje yra i\u0161skiriamos dvi pagrindin\u0117s sencha arbatos r\u016b\u0161ys pagal garinimo laik\u0105 gamybos proceso metu. Asamushi stiliaus sencha yra garinama apie 20-30 s., ko pasekoje lapeli\u0173 strukt\u016bra yra stipresn\u0117, arbatos spalva \u0161viesesn\u0117, o skonis ir kvapas primena \u0161vie\u017eios \u017eol\u0117s bei dar\u017eovi\u0173 natas. Ilgiau garintos arbatos (daugiau nei 40 s) fukamushi sencha lapeliai trapesni, arbatos spalva gilesn\u0117s \u017ealios spalvos, o skonis intensyvesnis.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Iliustracija i\u0161 www.itoen-global.com<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Kaip ruo\u0161ti sencha arbat\u0105?<\/b><\/strong><\/h4>\n

Ruo\u0161iant sench\u0105 arbat\u0105, pirmiausia reik\u0117t\u0173 atkreipti d\u0117mes\u012f \u012f pardav\u0117jo\u00a0nurodytas instrukcijas ant pakuot\u0117s, kadangi kiekvienos sencha arbatos savyb\u0117s \u0161iek tiek skiriasi.\u00a0Norint atrasti skirtingus savo mylimos arbatos skonius ir paeksperimentuoti, reik\u0117t\u0173 atminti, kad arbatos skon\u012f nulemia keturi arbatos ruo\u0161imo komponentai: arbat\u017eoli\u0173 kiekis, vandens kiekis, u\u017epylimo laikas bei vandens temperat\u016bra.\u00a0Tad, manipuliuojant \u0161iais parametrais, galima i\u0161gauti skirtingus skonius. Prie\u017eastis, kod\u0117l taip atsitinka, yra ta, jog, naudojant skirtingus paruo\u0161imo b\u016bdus, skiriasi arbatos chemini\u0173 komponent\u0173 kiekio i\u0161siskyrimas \u012f vanden\u012f. Pagrindiniai komponentai, esantys japoni\u0161koje \u017ealiojoje arbatoje – katechinai, kofeinas, teaninas. Katechinai ir kofeinas suteikia arbatai kart\u0173, saus\u0105 skon\u012f, o teaninas pasi\u017eymi sald\u017eiu umami skoniu. Kuo daugiau arbatos \u012fd\u0117site \u012f nustatyt\u0105 vandens kiek\u012f, tuo daugiau chemini\u0173 komponent\u0173 i\u0161siskirs ir atvirk\u0161\u010diai.\u00a0Kuo kar\u0161tesnis vanduo ir ilgesnis u\u017epylimo laikas tuo daugiau katechin\u0173 ir kofeino i\u0161siskirs. Kuo \u017eemesn\u0119 temperat\u016br\u0105 pasirinksite, tuo labiau i\u0161ry\u0161k\u0117s sald\u017eios umami natos.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ruo\u0161imo b\u016bdus galima grupuoti pagal vandens temperat\u016bras:<\/strong><\/p>\n

    \n
  • Auk\u0161ta temperat\u016bra \u2013 apie 90-100 laipsni\u0173. Naudojant \u0161ios temperat\u016bros vanden\u012f, u\u017epylimo laikas \u017eenkliai sutrump\u0117ja \u2013 vos 30-40 sekund\u017ei\u0173.\u00a0<\/li>\n
  • \u0160ilta temperat\u016bra \u2013 60-80 laipsni\u0173, u\u017epylimo laikas sieks apie 60-90 sekund\u017ei\u0173. \u0160i \u017ealiosios arbatos technika yra populiariausia bei da\u017enai geriausiai atskleid\u017eia arbatos skon\u012f ir komponentus.<\/li>\n
  • V\u0117si temperat\u016bra – kambario temperat\u016bros vanduo – iki 20 laipsni\u0173, patartina laikyti pakankamai ilgai, galima net per nakt\u012f.<\/li>\n
  • Lediniu vandeniu \u2013 ruo\u0161imas ledu. \u012ededami keli ledo kubeliai \u012f sench\u0105 ir geriama i\u0161tirpus ledui.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Da\u017eniausiai u\u017eduodami klausimai <\/b><\/strong><\/h4>\n

    Kaip atv\u0117sinti vanden\u012f arbatai?<\/strong><\/p>\n

    Tradici\u0161kai Japonijoje vanduo v\u0117sinamas i\u0161 vieno nedidelio indo perpilant \u012f kit\u0105. Manoma, kad kai v\u0117sinamas nedidelis kiekis vandens, kiekvien\u0105 kart perpylus \u012f kit\u0105 ind\u0105, vandens temperat\u016bra nukrenta apie 10 laipsni\u0173 C. <\/p>\n

    Ar galima valgyti sencha arbatos lapelius?<\/strong><\/p>\n

    Taip, manoma, kad apie 70-80% nauding\u0173 med\u017eiag\u0173 pasilieka lapeliuose. Jaunus, mink\u0161tus japoni\u0161kos sencha arbatos lapelius galite gardinti soj\u0173 pada\u017eu ar alyvuogi\u0173 aliejumi, pakepinti sezam\u0173 s\u0117kl\u0173 aliejuje, naudoti ruo\u0161iant miso sriub\u0105 vietoje j\u016bros dumbli\u0173 ar kitaip gardinti patiekalus.<\/p>\n

    Ar visa sencha pagaminta Japonijoje?<\/strong><\/p>\n

    Nors pats \u017eodis  \u201esencha\u201c  yra japoni\u0161kas ir apib\u016bdina garuose apdirbt\u0105 \u017eali\u0105j\u0105 arbat\u0105, ta\u010diau \u017ealioji arbata, i\u0161gauta kitose \u0161alyse, taip pat gali b\u016bti pavadinta \u0161iuo pavadinimu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Sencha arbata yra populiariausia arbatos r\u016b\u0161is Japonijoje, kuri sudaro apie 70% visos i\u0161gaunamos arbatos. B\u016btent nuo \u0161ios arbatos r\u016b\u0161ies reik\u0117t\u0173 prad\u0117ti japoni\u0161kos arbatos pa\u017einimo kelion\u0119. \u017dodis \u201esencha\u201c\u00a0\u00a0rei\u0161kia garint\u0105\u00a0arbat\u0105. \u0160iandien geriamos sencha arbatos forma atsirado tik XVIII a. kaip prie\u0161prie\u0161a grie\u017etoms arbatos ceremonijos taisykl\u0117ms.\u00a0Iki tol Japonijoje buvo i\u0161gaunama tik matcha \u2013 milteli\u0173 formos arbata, kuri buvo […]<\/p>\n","protected":false},"author":1,"featured_media":9488,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[448],"tags":[],"class_list":["post-16405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nWhat should you know about sencha tea? - Yugen Tea<\/title>\n<meta name=\"description\" content=\"Sencha tea is the most popular type of tea in Japan. 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