{"id":302,"date":"2023-10-31T16:07:35","date_gmt":"2023-10-31T15:07:35","guid":{"rendered":"https:\/\/kadirdogan.com.tr\/?p=302"},"modified":"2023-11-01T01:33:10","modified_gmt":"2023-11-01T00:33:10","slug":"cay-demlemenin-ustaligi-mukemmel-cay-nasil-yapilir","status":"publish","type":"post","link":"https:\/\/kadirdogan.com.tr\/index.php\/2023\/10\/31\/cay-demlemenin-ustaligi-mukemmel-cay-nasil-yapilir\/","title":{"rendered":"\u00c7ay Demlemenin Ustal\u0131\u011f\u0131: M\u00fckemmel \u00c7ay Nas\u0131l Yap\u0131l\u0131r?"},"content":{"rendered":"

\u0130ddal\u0131 bir ba\u015fl\u0131k m\u0131 oldu? Bilemiyorum Altan, bazen kendimi ifade edecek kelimeler bulam\u0131yorum ama buna ra\u011fmen bir c\u00fcrret g\u00f6sterece\u011fim ve \u00e7ay demleme \u00fczerine yaz\u0131lm\u0131\u015f en iyi yaz\u0131y\u0131 kaleme alaca\u011f\u0131m. Bu yaz\u0131y\u0131 okuyan herkese s\u00f6z veriyorum. Bu i\u015fin her detay\u0131n\u0131 \u00f6\u011freneceksiniz.\u00a0 Detaylar\u0131 okumak istemeyenler i\u00e7in en a\u015fa\u011f\u0131da 1 sat\u0131rl\u0131k \u00f6zet yazd\u0131m oradan tarife bakabilirler. \u00c7ay denilince, tabiiki zilyontane \u00e7ay \u00e7e\u015fidi var ama bizim derdimiz belli, siyah \u00e7ay<\/strong> ve onu ince belli bardakta i\u00e7meye yemin etmi\u015fler, haz\u0131rsan\u0131z \u00f6nce \u00e7ay \u00e7e\u015fitleri ile ba\u015flayal\u0131m.<\/p>\n

\u00c7ay \u00e7e\u015fitleri: D\u00fcnya’da \u00e7ok \u00e7e\u015fit siyah \u00e7ay var, ancak bu \u00e7ay\u0131n yeti\u015fti\u011fi belli bir co\u011frafya var. T\u00fcrkiye’de Trabzon, Rize, Artiven’den ba\u015flayarak G\u00fcrcistan ve Hindistan, Pakistan, \u00c7in gibi \u00fclkelerde yeti\u015fir ancak T\u00fcrk \u00e7ay\u0131n\u0131 di\u011fer \u00e7aylardan ay\u0131ran en ilgin\u00e7 \u00f6zelli\u011fi “d\u00fcnya \u00fczerine \u00e7ay bitkisinin kar ile bulu\u015ftu\u011fu s\u0131n\u0131rl\u0131 alanlardan biri” olmas\u0131d\u0131r. Bu onu \u0130ngilizlerin Breakfast Tea kategorisinde de\u011ferlendirdikleri \u00e7aya \u00e7evirir. Nedir Breakfest Tea? Kahvalt\u0131l\u0131k \u00e7ay, peki neden b\u00f6yle bir kategori var d\u00fc\u015f\u00fcnd\u00fcn\u00fcz m\u00fc? Breakfest Tea segmentindeki \u00e7aylar\u0131n \u00f6zelli\u011fi ge\u00e7 bayatlamas\u0131d\u0131r. Evet b\u00fct\u00fcn mesele budur. \u00c7ay ge\u00e7 bayatlayacak uzun uzun demlikten, semaverden art\u0131k g\u00f6nl\u00fcnce nereden istersen bardak bardak i\u00e7eceksin \u00e7ay\u0131.\u00a0 Peki ba\u015fka hangi \u00e7aylar var? T\u00fcrkiye’de severek ama yanl\u0131\u015f t\u00fcketti\u011fimiz “ka\u00e7ak \u00e7ay” asl\u0131nda di\u011fer ad\u0131 ile Ceylon tipi \u00e7aylar var. Bu \u00e7aylar\u0131n T\u00fcrk \u00e7ay\u0131ndan farkl\u0131 lezzet profili sunmas\u0131na kar\u015f\u0131n demlendikten 15 dakika i\u00e7erisinde i\u00e7ilmesi gerekmektedir yoksa bayatlar. Buraya kadar anlatt\u0131\u011f\u0131m hikayeden yola \u00e7\u0131karak iki \u00e7ay\u0131 ayr\u0131 ayr\u0131 i\u00e7mek gerekti\u011fini izah etti\u011fimi d\u00fc\u015f\u00fcn\u00fcyorum. \u015eimdi m\u00fckemmel T\u00fcrk \u00e7ay\u0131 demlemek i\u00e7in yapmam\u0131z gerekenler.<\/p>\n

Su\u00a0<\/strong>\u00e7ay\u0131n en \u00f6nemli bile\u015feni olmas\u0131na ra\u011fmen gerekli \u00f6zeni g\u00f6stermezseniz, \u00e7ay\u0131 berabat edebilirsiniz. Hem \u015febeke sular\u0131 hem de pet\/cam \u015fi\u015fe de sat\u0131lan i\u00e7me sular\u0131n i\u00e7erikleri kayna\u011f\u0131na g\u00f6re fark\u0131l\u0131klar g\u00f6sterdi\u011fini farketmi\u015fsinizdir. Bu sebepten ayn\u0131 \u00e7ay ba\u015fka bir kaynaktan gelen su ile demlendi\u011finde tat profillerinde ciddi farkl\u0131l\u0131klar ortaya \u00e7\u0131kmaktad\u0131r. G\u00f6zlemlerime ve yapt\u0131\u011f\u0131m deneylere dayanarak demleme ile aromalar\u0131 en iyi \u015fekilde ortaya \u00e7\u0131karacak su ph de\u011fer 7’nin \u00fczerinde ve safl\u0131\u011fa yak\u0131nla\u015ft\u0131r\u0131lm\u0131\u015f bir su ile m\u00fcmk\u00fcn oldu\u011funu farkettim. Peki bu ne demek?<\/p>\n

Su d\u00fcnyan\u0131n en iyi \u00e7\u00f6z\u00fcc\u00fcs\u00fcd\u00fcr ve hali haz\u0131r bulundu\u011fu kaynakta bir tak\u0131m elementlerle gelir. Bunlar\u0131n en \u00f6nemlileri kalsium ve magnezyumdur. Suyu kaynaktt\u0131k\u00e7a magnezyum ile kalsiyum \u0131s\u0131ya maruz kalarak birbirine yap\u0131\u015f\u0131r ve halk aras\u0131nda kire\u00e7 denelien literat\u00fcrde dolomit ad\u0131ndaki bile\u015fene d\u00f6n\u00fc\u015f\u00fcr. \u0130\u00e7erisindeki dolomitten ayr\u0131lan su kaynama i\u015flemi bittikten sonra daha iyi bir \u00e7\u00f6z\u00fcc\u00fc, dolay\u0131s\u0131 ile daha iyi bir \u00e7ay demleme suyuna d\u00f6n\u00fc\u015f\u00fcr. Yani suyun hangi kaynaktan geldi\u011fi \u00e7ok iyi kaynatmak, hatta suyun kaynat\u0131ld\u0131\u011f\u0131 kab\u0131n kire\u00e7 olu\u015fumuna m\u00fcsait olan bir meteryalden yap\u0131lm\u0131\u015f olmas\u0131 mesela \u00e7elik sonuca olduk\u00e7a olumlu katk\u0131lar sunar. Ancak dolamit olu\u015fumuyla beraber farkl\u0131 bir sorun ortaya \u00e7\u0131kmaktad\u0131r.\u00a0 \u00c7\u00fcnk\u00fc suyun PH de\u011ferini artt\u0131ran madenlerin ba\u015f\u0131nda kalsiyum miktar\u0131 gelmektedir. Dolamite d\u00f6n\u00fc\u015fen kalsiyum ile beraber suyun PH de\u011feri geriler. Bu durumda PH de\u011ferini tekrar artt\u0131rmak i\u00e7in basit bir hileye ba\u015fvurmak gerekir. Bir hile olarak d\u00fc\u015f\u00fcn\u00fclen ancak asl\u0131nda \u00f6yle olmayan \u015fey Karbonat.\u00a0<\/strong>Karbonat bazik bir maddedir (anti asit) bu sayede suyun PH seviyesini h\u0131zl\u0131ca yukar\u0131 \u00e7\u0131kar\u0131r. Bu da \u00e7ay\u0131n b\u00fct\u00fcn aromalar\u0131n\u0131 sallamas\u0131 i\u00e7in gereken ortam\u0131 yarat\u0131r. 750ml su i\u00e7in 1gr kadar karbonat yeterli PH dengesini sa\u011flayacakt\u0131r.<\/p>\n

\u00c7ay, <\/strong>her \u00e7ay birbirinin ayn\u0131 tat ve aroma profili sunmaz ancak kolay eri\u015fimli ve uygun fiyat\u0131 ile sar\u0131 pakette sat\u0131lan \u00e7aykur’un turistik rize \u00e7ay\u0131n\u0131 tercih ediyorum. Ancak toz miktar\u0131 i\u00e7im keyfini ve \u00e7ay\u0131n berrakl\u0131\u011f\u0131n\u0131 olumsuz etkileyebilece\u011fi i\u00e7in \u00e7ay\u0131 demlemeden \u00f6nce ince bir elekte \u00e7ay\u0131 eliyorum, sizde \u00f6yle yap\u0131n. \u00c7ay miktar\u0131 750ml kaynar su i\u00e7in 40gr \u00e7ay. Bu ortalama 12 bardak demli \u00e7ay i\u00e7in yeterli olarak dem miktar\u0131n\u0131 sa\u011flar.<\/p>\n

\u00d6zet: 2 Litre suyu demlemeden \u00f6nce en az yar\u0131m saat kaynat\u0131n. 25gr elenmi\u015f siyah t\u00fcrk\u00e7ay\u0131n\u0131 demli\u011fe al\u0131n ve \u00fczerine 1gr kadar karbonat ve 750 ml kaynar su ekleyin. Ard\u0131ndan 15 dakika kadar dinlemeneye b\u0131rak\u0131n. Afiyet olsun.<\/p>\n

K\u00fc\u00e7\u00fck \u00e7akall\u0131k, en iyi \u00e7ay demleme suyu bir \u00f6nceki \u00e7ay yap\u0131m\u0131nda \u00e7aydanl\u0131\u011f\u0131n dibinde kalan sudur. O y\u00fczden \u00e7aydanl\u0131\u011f\u0131n dibinde bir sonraki demleme i\u00e7in suyunuz varsa, bu size her seferinde yar\u0131m saat zaman kazand\u0131r\u0131r. E\u011fer yeterli miktarda suyunuz varsa \u00fczerine hi\u00e7 ekleme yapmadan o su kaynar kaynamaz \u00e7ay\u0131n\u0131z\u0131 onunla demleyerek keyifle h\u0131zl\u0131ca i\u00e7meye ba\u015flayabilirsiniz. Afiyet olsun.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0130ddal\u0131 bir ba\u015fl\u0131k m\u0131 oldu? Bilemiyorum Altan, bazen kendimi ifade edecek kelimeler bulam\u0131yorum ama buna ra\u011fmen bir c\u00fcrret g\u00f6sterece\u011fim ve \u00e7ay demleme \u00fczerine yaz\u0131lm\u0131\u015f en iyi yaz\u0131y\u0131 kaleme alaca\u011f\u0131m. Bu yaz\u0131y\u0131 okuyan herkese s\u00f6z veriyorum. Bu i\u015fin her detay\u0131n\u0131 \u00f6\u011freneceksiniz.\u00a0 Detaylar\u0131 okumak istemeyenler i\u00e7in en a\u015fa\u011f\u0131da 1 sat\u0131rl\u0131k \u00f6zet yazd\u0131m oradan tarife bakabilirler. \u00c7ay denilince, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","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":"","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":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","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-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-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-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-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-gradient":""}},"footnotes":""},"categories":[1,7],"tags":[],"class_list":["post-302","post","type-post","status-publish","format-standard","hentry","category-genel","category-yemek-kochen"],"_links":{"self":[{"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=302"}],"version-history":[{"count":6,"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/302\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/302\/revisions\/311"}],"wp:attachment":[{"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kadirdogan.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}