{"id":3312,"date":"2019-04-16T08:42:35","date_gmt":"2019-04-16T08:42:35","guid":{"rendered":"https:\/\/doro-tea.ro\/blog\/?p=3312"},"modified":"2021-04-23T12:53:15","modified_gmt":"2021-04-23T12:53:15","slug":"cum-se-prepara-ceaiul-gyokuro","status":"publish","type":"post","link":"https:\/\/doro-tea.ro\/blog\/cum-se-prepara-ceaiul-gyokuro\/","title":{"rendered":"Cum se prepar\u0103 ceaiul Gyokuro"},"content":{"rendered":"\n<p><a href=\"https:\/\/doro-tea.ro\/ceai-gyokuro-japonia\"><strong>Gyokuro<\/strong><\/a>&nbsp;este considerat un ceai de lux chiar \u0219i \u00een Japonia, astfel c\u0103 e important s\u0103 acorzi aten\u021bie modului \u00een care \u00eel preg\u0103te\u0219ti, ca s\u0103 te po\u021bi bucura de toat\u0103 aroma \u0219i de gustul s\u0103u. \u00cen continuare, \u00ee\u021bi prezent\u0103m un <strong>mini-ghid de infuzare<\/strong> al acestui ceai nobil.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"810\" height=\"450\" src=\"https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2019\/04\/ceai-Gyokuro-preparare.png\" alt=\"\" class=\"wp-image-3314\" srcset=\"https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2019\/04\/ceai-Gyokuro-preparare.png 810w, https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2019\/04\/ceai-Gyokuro-preparare-300x167.png 300w, https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2019\/04\/ceai-Gyokuro-preparare-768x427.png 768w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Vase \u0219i ceainice pentru Gyokuro<\/strong><\/h3>\n\n\n\n<p>Fiind un ceai at\u00e2t de special, este mai bine s\u0103 \u00eel infuzezi \u0219i s\u0103-l bei \u00een cantit\u0103\u021bi mici. De aceea, \u00ee\u021bi recomand\u0103m s\u0103 utilizezi <strong>un ceainic \u0219i boluri mici de por\u021belan<\/strong>.<\/p>\n\n\n\n<p>Dac\u0103 e\u0219ti foarte pasionat de ceaiuri, po\u021bi folosi un bol japonez <em><strong>kyusu<\/strong><\/em> sau chiar varintele create pentru infuzarea Gyokuro: <em><strong>houhin <\/strong><\/em>sau <em><strong>shiboridashi<\/strong> <\/em>(seam\u0103n\u0103 cu gaiwanul chinezesc). Un alt instrument special este <em><strong>yuzamashi,<\/strong><\/em> un vas \u00een care se toarn\u0103 apa pentru a se r\u0103ci. Desigur, aceste recipiente sunt op\u021bionale, te po\u021bi bucura de gustul des\u0103v\u00e2r\u0219it al unui Gyokuro \u0219i dintr-un vas obi\u0219nuit.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Temperatura apei \u0219i durata de infuzare<\/strong><\/h3>\n\n\n\n<p>Gyokuro se infuzeaz\u0103 la o temperatur\u0103 mai sc\u0103zut\u0103 dec\u00e2t alte ceaiuri verzi, de <strong>50\u00b0C ~ 60\u00b0C<\/strong>, timp de <strong>2-3 minute<\/strong>. Dac\u0103 temperatura apei este mai mare, b\u0103utura va fi amar\u0103, iar dac\u0103 nu-l la\u0219i suficient la infuzat, nu \u00eei vei sim\u021bi dulcea\u021ba. Pentru a te asigura c\u0103 temperatura apei este optim\u0103, po\u021bi folosi un termometru special.&nbsp;<\/p>\n\n\n\n<!--more-->\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Preparare<\/strong>a ceaiului Gyokuro<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Fierbe apa (100\u00b0C) \u0219i apoi toarn-o \u00eentr-un houhin sau \u00eentr-un vas obi\u0219nuit, pentru a-i sc\u0103dea temperatura cu circa 10\u00b0C.<\/li><li>Toarn\u0103 apa din houhin\/ vas \u00een bolurile pentru ceai (cam 20-30 ml\/ vas) pentru a le \u00eenc\u0103lzi. Arunc\u0103 apa \u00een plus. Deoarece ceaiul Gyokuro se infuzeaz\u0103 la o temperatur\u0103 redus\u0103, \u00eenc\u0103lzirea anterioar\u0103 a vaselor va men\u021bine ceaiul cald pentru mai mult timp.<\/li><li>Pune apa din boluri \u00eentr-un yuzamashi\/ vas gol, pentru a-i sc\u0103dea din nou temperatura. \u00cen fiecare bol pune circa 2-3 g de frunze de ceai, apoi toarn\u0103 ap\u0103 peste. La acest moment, temperatura apei ar trebuie s\u0103 fie undeva pe la 55-60\u00b0C.<\/li><li>Dup\u0103 2-3 minute de infuzare, vei sim\u021bi un miros delicat, marin, iar ceaiul este gata de a fi b\u0103ut.<\/li><\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Reinfuzare<\/strong><\/h3>\n\n\n\n<p>Gyokuro poate fi reinfuzat de p\u00e2n\u0103 la 4-5 ori, dar temperatura apei \u0219i timpul variaz\u0103. Temperatura trebuie s\u0103 fie mai ridicat\u0103, dar timpul mai scurt, deoarece frunzele de ceai sunt deja deschise \u0219i astfel \u00ee\u0219i p\u0103streaz\u0103 c\u00e2t mai mult din arom\u0103.<\/p>\n\n\n\n<p>Pentru a doua infuzie, apa ar trebui s\u0103 aib\u0103 57\u00baC &#8211; 66\u00baC, iar durata infuziei va fi de 30 secunde &#8211; 1 minut. Pentru a treia infuzie se recomand\u0103 66\u00baC \u2013 82\u00baC \u0219i 1 minut.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Servire<\/strong><\/h3>\n\n\n\n<p>Gyokuro se serve\u0219te \u00een cantit\u0103\u021bi mici, simplu, f\u0103r\u0103 \u00eendulcitori sau lapte, fiind potrivit de savurat al\u0103turi de fructe de mare, sushi sau deserturi japoneze pe baz\u0103 de past\u0103 de fasole sau pudr\u0103 de orez.<\/p>\n\n\n\n<p>Dore\u0219ti s\u0103-l \u00eencerci \u0219i tu? La d&#8217;Oro Tea po\u021bi comanda online sortimente alese de <a href=\"https:\/\/doro-tea.ro\/ceai-japonez\">ceai japonez<\/a>, printre acestea se num\u0103r\u0103 \u0219i <a href=\"https:\/\/doro-tea.ro\/ceai-gyokuro-japonia\">ceaiul verde Gyokuro<\/a>.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><em>Surse: myjapanesegreentea.com, therighttea.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gyokuro&nbsp;este considerat un ceai de lux chiar \u0219i \u00een Japonia, astfel c\u0103 e important s\u0103 acorzi aten\u021bie modului \u00een care \u00eel preg\u0103te\u0219ti, ca s\u0103 te po\u021bi bucura de toat\u0103 aroma \u0219i de gustul s\u0103u. \u00cen continuare, \u00ee\u021bi prezent\u0103m un mini-ghid de infuzare al acestui ceai nobil. Vase \u0219i ceainice pentru Gyokuro Fiind un ceai at\u00e2t &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/doro-tea.ro\/blog\/cum-se-prepara-ceaiul-gyokuro\/\" class=\"more-link\">Continu\u0103 lectura<span class=\"screen-reader-text\"> \u201eCum se prepar\u0103 ceaiul Gyokuro\u201d<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":3314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[341,20,343],"class_list":["post-3312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-despre-ceai","tag-ceai-japonez","tag-ceai-verde","tag-gyokuro"],"_links":{"self":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts\/3312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/comments?post=3312"}],"version-history":[{"count":8,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts\/3312\/revisions"}],"predecessor-version":[{"id":4687,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts\/3312\/revisions\/4687"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/media\/3314"}],"wp:attachment":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/media?parent=3312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/categories?post=3312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/tags?post=3312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}