{"id":37,"date":"2017-01-02T09:40:14","date_gmt":"2017-01-02T06:40:14","guid":{"rendered":"https:\/\/demo.themegrill.com\/flash-default-2\/?page_id=37"},"modified":"2020-08-13T19:06:00","modified_gmt":"2020-08-13T16:06:00","slug":"cay-cesitleri","status":"publish","type":"page","link":"https:\/\/www.caycilar.com.tr\/index.php\/blog\/cay-cesitleri\/","title":{"rendered":"\u00c7ay \u00c7e\u015fitleri"},"content":{"rendered":"\n
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Oolong \u00c7ay<\/strong> Siyah ve ye\u015fil \u00e7ay\u0131n en iyi kalite \u00f6zelliklerinin topland\u0131\u011f\u0131 bir kombinasyondur. Okside oran\u0131 %20- 50 aras\u0131nda de\u011fi\u015febilmektedir. Ye\u015fil \u00e7ay ile siyah \u00e7ay aras\u0131nda yer al\u0131r. Oolong \u00e7ay ye\u015fil \u00e7ay\u0131n berrakl\u0131\u011f\u0131 ve aromas\u0131n\u0131n yan\u0131s\u0131ra siyah \u00e7ay kadar canl\u0131 ve kuvvetlidir de. Oolong \u00e7ay\u0131 yudumlad\u0131\u011f\u0131n\u0131zda natural aroman\u0131n a\u011fz\u0131n\u0131z\u0131 kaplad\u0131\u011f\u0131n\u0131 ve bo\u011faz\u0131n\u0131za do\u011fru yay\u0131lan bir rahatlamay\u0131 hissedersiniz. Tad\u0131 siyah \u00e7aydan daha \u00e7ok ye\u015fil \u00e7ay\u0131 and\u0131rmaktad\u0131r. Ancak ye\u015fil \u00e7aydaki tipik otsu tat Oolong \u00e7ay’da yoktur. Tad\u0131mdan sonra a\u011f\u0131zda hafif bir tatl\u0131l\u0131k b\u0131rak\u0131r. <\/p>\n<\/div>\n\n\n\n

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Ye\u015fil \u00c7ay <\/strong>Ye\u015fil \u00e7ay \u00fcretimi, \u00f6zellik ve i\u015flenme y\u00f6n\u00fcnden siyah \u00e7ay \u00fcretiminden farkl\u0131d\u0131r. Fabrikaya gelen ye\u015fil \u00e7ay yapra\u011f\u0131 do\u011frudan k\u0131sa bir sure i\u00e7inde y\u00fcksek s\u0131cakl\u0131kta \u015fok soldurmaya tabi tutulmakta ve b\u00f6ylece t\u00fcm y\u00fckseltgenme enzimlerinin inaktif hale ge\u00e7melerini sa\u011flamakt\u0131r b\u00f6ylece \u00e7ay yapraklar\u0131 ye\u015fil renklerini korumaktad\u0131r. D\u00fcnya da bilinen temelde iki tip ye\u015fil \u00e7ay \u00fcretimi olup, bunlar Japon ve \u00c7in metodu ye\u015fil \u00e7ay \u00fcretimleridir. Ancak her iki \u00fcretiminde \u00e7ok say\u0131da farkl\u0131 versiyonlar\u0131 bulunmaktad\u0131r.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Beyaz \u00e7ay<\/strong> ye\u015fil \u00e7aya benzer, \u00fcretim a\u015famas\u0131nda \u00e7ok az i\u015flem g\u00f6r\u00fcr ve hi\u00e7 fermente olmaz. Beyaz \u00e7ay \u00fcretiminde sadece iki a\u015fama vard\u0131r, soldurma ve kurutma. \u00c7aylar i\u00e7 mekanda serilir sadece ortamdaki doymu\u015f havay\u0131 uzakla\u015ft\u0131rma s\u00fcretiyle ortam s\u0131cakl\u0131\u011f\u0131nda hava ile soldurma ve kurutma i\u015flemi yap\u0131l\u0131r. Bu soldurma ile birlikte kurutma i\u015flemi bir ka\u00e7 g\u00fcn\u00fc alacak \u015fekilde olmas\u0131 en idealidir. Kurutma i\u015fleminin h\u0131zland\u0131r\u0131lmas\u0131 istendi\u011finde, s\u0131cakl\u0131\u011f\u0131n 70 C’yi a\u015fmamas\u0131 \u00f6nerilir, d\u00fc\u015f\u00fck s\u0131cakl\u0131klar daha iyi sonu\u00e7lar vermektedir. 45-50 C yo\u011fun kurutma i\u00e7in tavsiye edilir. Kuru\u00e7ay da ki nem oran\u0131n\u0131n %5’ler seviyesinden daha d\u00fc\u015f\u00fck oranlara d\u00fc\u015f\u00fcr\u00fclmemesi tavsiye edilir. <\/p>\n<\/div>\n\n\n\n

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Siyah \u00e7ay<\/strong>, taze ve k\u00f6rpe \u00e7ay yapraklar\u0131n\u0131n soldurma, k\u0131v\u0131rma, fermantasyon, kurutma, tasnif ve ambalajlama i\u015flemleri sonucunda elde edilir. Siyah \u00e7ay \u00fcretiminin zorunlu ilk i\u015flemi soldurmad\u0131r. Soldurman\u0131n amac\u0131 k\u0131smi kurutma ile suyu buharla\u015ft\u0131r\u0131larak azalt\u0131lan \u00e7ay yapra\u011f\u0131n\u0131 fiziksel olarak k\u0131v\u0131rma i\u015flemi i\u00e7in uygun \u015fekle d\u00f6n\u00fc\u015ft\u00fcrmektir. Soldurmadan sevk edilen solmu\u015f \u00e7ay yapraklar\u0131, k\u0131v\u0131rma makinelerine al\u0131narak \u00e7ay yapraklar\u0131n\u0131n par\u00e7alanarak h\u00fccre \u00f6z suyunun d\u0131\u015far\u0131 \u00e7\u0131kmas\u0131 sa\u011flan\u0131r. Fermantasyon, k\u0131vr\u0131lan ya\u015f \u00e7ay yapra\u011f\u0131n\u0131n h\u00fccre \u00f6z suyunda bulunan kimyasal bile\u015fiklerinin oksidaz enziminin tesiri ile biyolojik de\u011fi\u015fikli\u011fe u\u011frayarak siyah \u00e7ayda istenen renk, burukluk, parlakl\u0131k, koku ve aroman\u0131n olu\u015fmas\u0131 olay\u0131d\u0131r. Siyah \u00e7ay \u00fcretiminde son i\u015flem kurutmad\u0131r. Kurutman\u0131n amac\u0131, \u00e7ay yapra\u011f\u0131n\u0131n nem kapsam\u0131n\u0131 %2\u20134 seviyelerine indirerek fermantasyonu durdurmak, kazan\u0131lan \u00f6zelliklerin ve olu\u015fan maddelerin yitmesine engel olacak ortam\u0131 haz\u0131rlayarak siyah \u00e7ay\u0131 depolanabilir, paketlenebilir ve ta\u015f\u0131nabilir duruma sokmakt\u0131r. Tasnif; f\u0131r\u0131ndan \u00e7\u0131kan kuru \u00e7aylar\u0131n \u00f6nceden belirlenen standart elek tellerinden ge\u00e7irilmek suretiyle incelik, kal\u0131nl\u0131k ve kalitelerine g\u00f6re ayr\u0131lma i\u015flemidir. “<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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