{"id":903,"date":"2021-03-31T09:20:10","date_gmt":"2021-03-31T07:20:10","guid":{"rendered":"https:\/\/liketeaalot.com\/?p=903"},"modified":"2024-08-02T10:42:43","modified_gmt":"2024-08-02T10:42:43","slug":"znate-li-pravilno-zakuhati-vodu-za-caj","status":"publish","type":"post","link":"https:\/\/liketeaalot.com\/hr\/znate-li-pravilno-zakuhati-vodu-za-caj\/","title":{"rendered":"ZNATE LI PRAVILNO ZAKUHATI VODU ZA \u010cAJ ? ZANIMLJIV EKSPERIMENT!"},"content":{"rendered":"\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\"><strong><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Razli\u010dite vrste \u010dajeva zahtjevaju vodu razli\u010dite temperature. Mjerenje termometrom svakako <strong><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">nam <\/span><\/strong> jam\u010di preciznost. Me\u0111utim to nekada zna biti naporno. Obrnuto je od le\u017eernosti i opu\u0161tenosti za kojom te\u017eimo u na\u0161em ritualu pripreme \u010daja. Uostalom, mora li voda biti zagrijana to\u010dno na odre\u0111enu temperaturu, precizno, u stupanj?<\/span><\/strong> Znate li pravilno zakuhati vodu za \u010daj?<\/p>\n\n\n\n<div class=\"wp-block-aioseo-table-of-contents\"><ul><li><a href=\"#aioseo-koliko-je-temperatura-vode-bitna-za-pripremu-caja\">Koliko je temperatura vode bitna za pripremu &#x10D;aja?<\/a><\/li><li><a href=\"#aioseo-sto-je-bitno-kod-odredivanja-temperature-vode\">Kako se odre&#x111;uje temperature vode?<\/a><ul><li><a href=\"#aioseo-slusanje-vode\">Slu&#x161;anje vode<\/a><\/li><li><a href=\"#aioseo-promatranje-pare\">Promatranje pare<\/a><\/li><li><a href=\"#aioseo-mjehurici\">Mjehuri&#x107;i<\/a><\/li><\/ul><\/li><li><a href=\"#aioseo-eksperiment\">Eksperiment<\/a><\/li><li><a href=\"#aioseo-kako-ohladiti-vodu\">Kako ohladiti vodu?<\/a><\/li><li><a href=\"#aioseo-temperature-vode-za-pripremu-caja\">Temperature vode za pripremu &#x10D;aja<\/a><\/li><li><a href=\"#aioseo-zakljucak\">ZAKLJU&#x10C;AK<\/a><\/li><\/ul><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"aioseo-koliko-je-temperatura-vode-bitna-za-pripremu-caja\" style=\"font-size:30px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Koliko je temperatura vode bitna za pripremu \u010daja?<\/mark><\/h2>\n\n\n\n<p class=\"has-white-background-color has-background\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Osim vrste i kvalitete samog<\/mark> <a href=\"https:\/\/liketeaalot.com\/vrste-cajeva\/\" title=\"\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">\u010daja <\/mark><\/a><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">apsolutno su va\u017eni i drugi <\/mark><a href=\"https:\/\/liketeaalot.com\/pribor-za-caj\/\" title=\"\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">parametri <\/mark><\/a><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">me\u0111u kojima je i <strong>temperatura vode<\/strong>.<\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\"><a href=\"http:\/\/liketeaalot.com\/vrste-cajeva\/\" title=\"\">Tamni \u010dajevi<\/a> <\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">(crni, oolong i PuErh, naro\u010dito fermentirani-odstajali, u listi\u0107ima ili spre\u0161ani u \u010depove, kockice ili minijaturne kola\u010di\u0107e) podnose vi\u0161e temperature (95-100 \u00baC),<\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\"> <a href=\"http:\/\/liketeaalot.com\/vrste-cajeva\/\" title=\"\">bijeli <\/a><\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> 90-95 \u00baC. U usporedbi s njima voda za <\/mark><a href=\"http:\/\/liketeaalot.com\/vrste-cajeva\/\" title=\"\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">zelene \u010dajeve<\/mark><\/a><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> varira izme\u0111u 50 i 80 \u00baC. <\/mark><\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color wp-elements-ea8de6ff132edf90d8fbc224e8e692f9\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Definitivno je dobro pridr\u017eavati se uputa koje ste dobili prilikom kupovine \u010daja\u2026 za po\u010detak. Kako se s vremenom budete usavr\u0161avali u pripremi \u010daja primijetit \u0107e te, da <a href=\"https:\/\/liketeaalot.com\/hr\/znate-li-majstorski-pripremiti-caj\/\" title=\"\"><span style=\"text-decoration: underline;\">isti \u010daj mo\u017eete pripremiti i malo druga\u010dije<\/span><\/a> i iz njega izvu\u0107i ono \u0161to <strong>vama <\/strong>najvi\u0161e odgovara, bilo da se radi o aromi, okusu, teksturi ili ne\u010dem \u010detvrtom. Drugim rije\u010dima, osim s omjerom \u010daja i vode, poigrat \u0107e te se i s temperaturom vode. <\/mark>Zato je va\u017eno znati odgovoriti na pitanje iz naslova: Znate li pravilno zakuhati vodu za \u010daj?<\/p>\n\n\n\n<p class=\"has-pale-cyan-blue-color has-text-color has-link-color wp-elements-5324cc768bc2df9fcfc9c9fe3542e059\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Razjasnimo, \u010daj \u0107e dobro utjecati na va\u0161e zdravstveno stanje kako god ga pripremili, no za\u0161to ne bi u\u017eivali u svim njegovim kvalitetama dok ga pijete. Drugim rije\u010dima, \u010daj osim pobolj\u0161anja tjelesnog <\/mark><a href=\"https:\/\/liketeaalot.com\/caj-i-zdravlje\/\" title=\"\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">zdravlja<\/mark><\/a><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><a href=\"https:\/\/liketeaalot.com\/caj-i-zdravlje\/\" target=\"_blank\" rel=\"noreferrer noopener\"> <\/a> donosi i brojne druge pozitivne efekte. <\/mark><\/p>\n\n\n\n<p class=\"has-pale-cyan-blue-color has-text-color has-link-color wp-elements-53325c23bca3c92513630b775a5c9da4\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Ako ga&#8221;<\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\"><a href=\"https:\/\/www.youtube.com\/shorts\/Pm9xgTUZ4fE\" target=\"_blank\" rel=\"noopener\" title=\"Za\u0161to ne valja prekuhati zeleni \u010daj\">prekuhate<\/a><\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">&#8221; on \u0107e biti gorak i ne\u0107e imati ugodnu aromu. S druge strane mo\u017ee biti preslab. Kao rezultat toga, mo\u017eda <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">\u0107e te<\/mark><\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">imati osje\u0107aj da pijete samo vru\u0107u vodu. <\/mark><\/p>\n\n\n\n<p class=\"has-pale-cyan-blue-color has-text-color has-link-color wp-elements-85abaeb35472c010710b2bd8bcaba51e\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Naprotiv, ako ga <a href=\"https:\/\/liketeaalot.com\/hr\/znate-li-majstorski-pripremiti-caj\/\" title=\"\">pripremite na prikladan na\u010din<\/a>, u\u017eivat \u0107e te u njegovom okusu, aromi i teksturi. Osim toga, u\u017eivat \u0107e te i u ritualu pripremanja. \u0160tovi\u0161e, rituali su bitni djeli\u0107i \u010dovjekova \u017eivota.  <\/mark><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"aioseo-sto-je-bitno-kod-odredivanja-temperature-vode\" style=\"font-size:30px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Kako se odre\u0111uje temperature vode?<\/mark><\/h2>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><\/blockquote>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\" style=\"font-size:22px\"><strong><a href=\"https:\/\/www.youtube.com\/watch?v=vRHB7uk-lJE\" target=\"_blank\" rel=\"noopener\" title=\"\"><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">Promatranjem vode<\/mark><\/em><\/a><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><a href=\"https:\/\/www.youtube.com\/watch?v=vRHB7uk-lJE\" target=\"_blank\" rel=\"noopener\" title=\"\"><em> <\/em><\/a>i kako se njezino pona\u0161anje mijenja tijekom zagrijavanja, vrlo precizno mo\u017eemo odrediti njezinu temperaturu, \u0161to je uistinu od velike va\u017enosti kod pripreme \u010daja. Tri su osnovna parametra koje definitivno treba uzeti u obzir.<\/span><\/strong><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Jo\u0161 je davne 780. godine majstor \u010daja<\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\"><a href=\"https:\/\/www.youtube.com\/watch?v=w3S50MV7BN0\" target=\"_blank\" rel=\"noopener\" title=\"\">Lu Yu<\/a><\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">, u svom remek-djelu &#8220;Kniga o \u010daju&#8221; odnosno &#8220;Klasik \u010daja&#8221;<\/mark>, <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">pisao o tri stupnja klju\u010danja vode: po\u010detnom, ja\u010dem i divlje uzburkanom. <\/mark><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">U po\u010detnom stupnju mali mjehuri\u0107i veli\u010dine ribljeg oka isplivavaju prema povr\u0161ini.<\/mark><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\">Dalje,<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> u drugom, ja\u010dem stupnju mjehuri\u0107i postaju ve\u0107i. Za ilustraciju mo\u017eemo si predo\u010diti kristalne kuglice koje se prevr\u0107u u vodoskoku.<\/mark><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> U tre\u0107em, uzburkanom, divljem stupnju kao rezultat kona\u010dnog klju\u010danja, voda u velikim valovima-mjehurima, neobuzdano suklja u kotli\u0107u (\u010dajniku).<\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">U nekim verzijama prijevoda veli\u010dinu mjehuri\u0107a u prvom stupnju vrenja opisuju kao ra\u010dje, a tek u drugom kao riblje o\u010di. <\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Prema Lu Yu voda na srednjem stupnju vrenja definitivno je najbolja za pripremu \u010daja.<\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Osim pomatranja mjehuri\u0107a jednako va\u017eni su slu\u0161anje vode i promatranje pare.<\/mark><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Slu\u0161anje vode<\/mark><\/li>\n\n\n\n<li style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Promatranje pare<\/mark><\/li>\n\n\n\n<li style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Oblik i veli\u010dina mjehuri\u0107a<\/mark><\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"aioseo-slusanje-vode\" style=\"font-size:24px\"><strong>Slu\u0161anje vode<\/strong><\/h3>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>MLADA VODA<\/strong> &#8211; Vodu koja je, nakon \u0161to smo je stavili zagrijavati, tek po\u010dela pu\u0161tati zvukove, &#8220;mrmljati&#8221; Lu Yu smatra polugotovom i jo\u0161 nije spremna za pripremanje \u010daja.<\/mark><\/p>\n\n\n\n<p style=\"font-size:20px\"><strong><span class=\"has-inline-color has-vivid-green-cyan-color\">ZRELA VODA<\/span><\/strong> <span class=\"has-inline-color has-black-color\">&#8211; Za razliku od mlade vode, kada voda po\u010dne glasno &#8220;grgljati&#8221; to je prava voda za \u010daj<\/span><\/p>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>STARA VODA<\/strong> &#8211; Kada voda, kona\u010dno iz glasnog grgljanja prelazi u &#8220;ludo klokotanje&#8221; ne koristi se za \u010daj<\/mark><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"aioseo-promatranje-pare\" style=\"font-size:24px\"><strong>Promatranje pare<\/strong><\/h3>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>IZMAGLICA <\/strong>&#8211; U po\u010detnom stadiju zagrijavanja iznad povr\u0161ine vode po\u010dinje se dizati lagana izmaglica. Tada voda jo\u0161 nije spremna za pripremu \u010daja. <\/mark><\/p>\n\n\n\n<p style=\"font-size:20px\"><strong><span class=\"has-inline-color has-vivid-green-cyan-color\">NEPREKINUTI STUP DIM<\/span><\/strong><span class=\"has-inline-color has-vivid-green-cyan-color\"><strong>A<\/strong><\/span> &#8211; <span class=\"has-inline-color has-black-color\">Izdizanje dima okomito u neprekinutoj liniji, znak je, da je voda definitivno dobra za pripremu \u010daja.<\/span><\/p>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>OBLACI PARE<\/strong> &#8211; Kada se iznad povr\u0161ine vode po\u010dnu izdizati brojni oblaci pare voda vi\u0161e nije pogodna za pripremu \u010daja. <\/mark><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"aioseo-mjehurici\" style=\"font-size:24px\"><strong><span class=\"has-inline-color has-black-color\">Mjehuri\u0107i<\/span><\/strong><\/h3>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>RA\u010cJE O\u010cI <\/strong>&#8211; Brojni mali mjehuri\u0107i, ra\u010dje o\u010di, uspinju se prema povr\u0161ini vode. Ovakva voda nije dobra za pripremu \u010daja.<\/mark><\/p>\n\n\n\n<p style=\"font-size:20px\"><strong><span class=\"has-inline-color has-vivid-green-cyan-color\">RIBLJE O\u010cI<\/span><\/strong> &#8211; <span class=\"has-inline-color has-black-color\">Mali mjehuri\u0107i postepeno nestaju i pojavljuju se ve\u0107i koji struje prema povr\u0161ini vode (neki ih uspore\u0111uju sa staklenim perlama, kristalnim kuglicama ili sl.). Voda na ovoj temperaturi, svakako je prava voda za \u010daj.<\/span><\/p>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>VODA STARICA &#8211; <\/strong>Sve je vi\u0161e ve\u0107ih mjehuri\u0107a koji neprekidno &#8220;iska\u010du&#8221; i uzburkavaju vodu (&#8220;podivljala&#8221; voda). Ovakva voda nikako nije za uporabu kada je \u010daj u pitanju.<\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">U ruskoj tradiciji pripremanja i ispijanja \u010daja, gotovo na isti na\u010din se  opisuje pona\u0161anje vode koja se zagrijava u <\/mark><a href=\"https:\/\/liketeaalot.com\/hr\/posuda-za-pripremu-caja\/\" title=\"Posude za pripremanje \u010daja\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">samovaru<\/mark><\/a><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">.  Kada voda u kotlu proklju\u010da, poklopac nas o tome glasno upozorava svojim klopotanjem, o \u010demu postoji izreka: &#8220;Poklopac na po\u010detku \u0161umi, zatim \u017eubori, pjeva i na koncu zagrmi&#8221;. <\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">S vremenom, kako se dalje razvijao na\u010din pripreme \u010daja, od \u010daja u prahu do delikatnih zelenih \u010dajeva, od dinastije T&#8217;ang do posljednje kineske dinastrije Qing, tri stupnja klju\u010danja vode prerasla su u pet stupnjeva. Od &#8220;ribljih o\u010diju&#8221;, &#8220;staklenih perli&#8221; i &#8220;uzburkane vode&#8221;, tijekom Ming dinastije postalo je: &#8220;o\u010di \u0161kampa&#8221; (vrlo fini mjehuri\u0107i), &#8220;ra\u010dje o\u010di&#8221; (fini mjehuri\u0107i), &#8220;riblje o\u010di&#8221; (mali mjehuri\u0107i), &#8220;spojene perle&#8221; (kontinuirani mjehuri\u0107i) i &#8220;uzburkana voda&#8221;. <\/mark><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-black-color has-text-color\" id=\"aioseo-eksperiment\" style=\"font-size:30px\"><strong>Eksperiment<\/strong><\/h2>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Ne \u017eele\u0107i ru\u0161iti neosporni autoritet i znanje velikog majstora, \u010diji savjeti se koriste jo\u0161 i danas, potaknut brojnim pitanjima koja su mi se nametnula te \u017eele\u0107i ukloniti barem neke upitnike iznad glave odlu\u010dio sam se provesti eksperiment. <\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Vodu sam zagrijao u \u010dajniku od lijevanog \u017eeljeza. Nakon \u0161to je voda potpuno &#8220;podivljala&#8221;, preto\u010dio sam je u termos bocu i dva gaiwana istog volumena. Jedan porculanski i drugi debelih staklenih stijenki, otporan na visoke temperature.<\/mark><\/p>\n\n\n\n<p style=\"font-size:20px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Rezultati eksperimenta prikazani su u tablici :<\/mark><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-background\" style=\"background-color:#e7f5fe\"><tbody><tr><td><span class=\"has-inline-color has-black-color\">Red.br.<\/span><\/td><td><span class=\"has-inline-color has-black-color\">Temperatura<br>( \u00baC )<\/span><\/td><td><span class=\"has-inline-color has-black-color\">Porculanski gaiwan<br>(vrijeme potrebno <br>za postizanje temp. &#8211; minute)<\/span><\/td><td><span class=\"has-inline-color has-black-color\">Stakleni gaiwan<br>(vrijeme potrebno<br>za postizanje temp. &#8211; minute)<\/span><\/td><\/tr><tr><td>1.<\/td><td>95 <\/td><td><\/td><td><\/td><\/tr><tr><td>2.<\/td><td>90<\/td><td><\/td><td><\/td><\/tr><tr><td>3.<\/td><td>85<\/td><td>odmah nakon pretakanja<\/td><td>odmah nakon pretakanja<\/td><\/tr><tr><td>4.<\/td><td>80<\/td><td>1<\/td><td>2<\/td><\/tr><tr><td>5.<\/td><td>75<\/td><td>2<\/td><td>3<\/td><\/tr><tr><td>6.<\/td><td>70<\/td><td>3<\/td><td>4<\/td><\/tr><tr><td>7.<\/td><td>60<\/td><td>8<\/td><td>9<\/td><\/tr><tr><td>8.<\/td><td>50<\/td><td>15<\/td><td>18<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Tablica pada temperature (koliko je potrebno vremena da se voda s temperature klju\u010danja ohladi na \u017eeljenu temperaturu)<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Kada se voda prelijeva u druge posude, temperatura joj odmah opada s temperature zagrijavanja na ni\u017eu temperaturu. U termosici temperatura je odmah nakon pretakanja, s temperature klju\u010danja, pala na cca 96 \u00baC. Za narednih 36 min.  temperatura je pala na 90 \u00baC. <\/mark> <\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">U svom eksperimentu koristio sam definitivno najjeftiniju termosicu koju sam mogao na\u0107i. O razli\u010ditim termosicama i koliko koja zadr\u017eava tempraturu vode pisat \u0107u u jednom od narednih postova. <\/mark><\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color wp-elements-fbf341ee213deb66eeff9a66768f4740\" style=\"font-size:22px\">Dalje, u<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> oba gaiwana, temperatura je odmah nakon pretakanja pala na 85 \u00baC (pogledaj tablicu). Daljnji pad temperature i vrijeme koje morate \u010dekati, prikazano je u tablici. Temperatura vode koju Lu Yu opisuje kao najpovoljniju za pripremu \u010daja (srednje klju\u010danje) iznosi oko 95-98 \u00baC \u0161to je dobro za tamne \u010dajeve. Za razliku od toga, vodu za ostale \u010dajeve svakako je potrebno ohladiti na ni\u017eu temperaturu. <\/mark><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"aioseo-kako-ohladiti-vodu\" style=\"font-size:30px\">Kako ohladiti vodu?<\/h2>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Vodu mo\u017eemo ohladiti na dva na\u010dina: pri\u010dekati da posuda u koju smo presuli vodu odradi svoje i ohladi vodu na \u017eeljenu temperaturu ili doliti hladnu vodu (br\u017ea metoda). <\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Vrijeme hla\u0111enja uvelike ovisi o<\/mark> <a href=\"https:\/\/liketeaalot.com\/posuda-za-pripremu-caja\/\" title=\"5 posuda za \u010daj\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">materijalu<\/mark><\/a> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">od kojeg je posuda izra\u0111ena ali i obliku i volumenu posude (naravno, manja koli\u010dina vode u velikoj posudi \u0107e se br\u017ee ohladiti). <\/mark><\/p>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Lu Yu u svojoj knjizi preporu\u010duje dolijevanje hladne vode, kako bi se &#8220;o\u017eivjela&#8221; zagrijana voda. U svakom slu\u010daju, potrebno je malo prakse i dobro poznavanje vlastitog pribora za \u010daj kako bi znali koliko hladne vode je potrebno dodati. Zapravo, trebate se malo poigrati te sami odlu\u010diti koja metoda vam je zgodnija. Drugim rije\u010dima, koja metoda daje bolje rezultate.<\/mark><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\">U drugom dijelu eksperimenta vodu sam zagrijao do klju\u010danja, a zatim ju preto\u010dio u stakleni gaiwan, otporan na visoke temperature. Sljede\u0107i korak bio je dodavanje cca 10 % hladne vode od ukupne koli\u010dine koju trebam za pripremu \u010daja. Drugim rije\u010dima, za ukupno 200 ml, na zagrijanih 180 ml vode, dodao sam 20 ml hladne vode. <\/p>\n\n\n\n<p class=\"has-black-color has-text-color\" style=\"font-size:22px\">Koli\u010dine ne trebaju biti to\u010dne u mililitar. Uz malo mjerenja u po\u010detku, malo matematike i prakse brzo \u0107e te postati majstor). Kod samog pretakanja temperatura vode pala je odmah na 85 \u00baC, a nakon \u0161to sam dodao10 % hladne vode temperatura je pala za jo\u0161 10 \u00baC. Ukratko za par sekundi, imao sam vodu na temperaturi od 75 \u00baC. Da mi je trebala ni\u017ea temperatura dodao bih malo vi\u0161e vode ili jo\u0161 malo pri\u010dekao. Voda iz termosice, s temperature 95 \u00baC, u gaiwanu je pala na 80 \u00baC. Dodavanjem cca 10 % hladne vode od ukupno potrebne koli\u010dine temperatura je pala na 70 \u00baC.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color wp-elements-f3ce08e48f948f5e947dff919a9f13c5\" style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Vodu, tako\u0111er mo\u017eete ohladiti u posudi predvi\u0111enoj za tu namjenu, kao \u0161to je japanski<\/mark> <a href=\"https:\/\/liketeaalot.com\/hr\/posuda-za-pripremu-caja\/\" title=\"5 posuda za \u010daj\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">Yuzamashi<\/mark><\/a>. Osim toga mo\u017eete<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> ju ostaviti da se ohladi u posudi u kojoj \u0107e te pripremati \u010daj, \u0161alicama ili <\/mark><em><a href=\"https:\/\/liketeaalot.com\/hr\/posuda-za-pripremu-caja\/\" title=\"5 posuda za \u010daj\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">gong dao bei<\/mark><\/a><\/em> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">&#8211; <em>posudi pravednosti<\/em>. Pojasnimo, gong dao bei je posuda u koju \u0107e te procijediti \u010daj, ukoliko ga pripremate na gong fu na\u010din. Drugim rije\u010dima, jednim potezom postigli ste dvostruki efekt: <\/mark><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li style=\"font-size:22px\"><strong><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">zagrijali ste posude za pripremu \u010daja<\/span><\/strong> <span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">(<a href=\"https:\/\/liketeaalot.com\/hr\/posuda-za-pripremu-caja\/\" title=\"5 posuda za \u010daj\">gaiwan ili \u010dajnik<\/a>)<\/span>, \u010caj tako<span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"> du\u017ee zadr\u017eava temperaturu, aromu i okus<\/span><\/li>\n<\/ol>\n\n\n\n<p style=\"font-size:22px\">2. <strong><span class=\"has-inline-color has-black-color\">ohladiti ste vodu na \u017eeljenu temperaturu. <\/span><\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"aioseo-temperature-vode-za-pripremu-caja\" style=\"font-size:30px\"><strong><span class=\"has-inline-color has-black-color\">Temperature vode za pripremu \u010daja<\/span><\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table aligncenter is-style-stripes\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong><em><span class=\"has-inline-color has-black-color\">VRSTA \u010cAJA<\/span><\/em><\/strong><\/td><td><span class=\"has-inline-color has-black-color\"><strong><em>TEMPERATURA VODE <\/em><\/strong><br><strong><em>NA KOJOJ SE \u010cAJ PRIPREMA<\/em><\/strong> <\/span><\/td><\/tr><tr><td><strong><span class=\"has-inline-color has-black-color\">Bijeli<\/span><\/strong><\/td><td>90 &#8211; 95 \u00baC &#8230; 195 &#8211; 205 F<\/td><\/tr><tr><td><strong><span class=\"has-inline-color has-black-color\">Zeleni<\/span><\/strong><\/td><td><\/td><\/tr><tr><td><span class=\"has-inline-color has-black-color\">Japanski<\/span><\/td><td> 50 &#8211; 70 \u00baC &#8230; 120 &#8211; 160 F<\/td><\/tr><tr><td><span class=\"has-inline-color has-black-color\">Kineski<\/span><\/td><td>80 &#8211; 90 \u00baC &#8230; 175-195 F<\/td><\/tr><tr><td><span class=\"has-inline-color has-black-color\">Matcha<\/span><\/td><td>70 &#8211; 80 \u00baC &#8230; 160 &#8211; 175 F<\/td><\/tr><tr><td><strong><span class=\"has-inline-color has-black-color\">\u017duti<\/span><\/strong><\/td><td>75 \u00baC &#8230; 165 F<\/td><\/tr><tr><td><span class=\"has-inline-color has-black-color\"><strong>Tamni \u010dajevi<\/strong> <br>(Oolong, PuErh, Crni i <br>odstajali, fermentirani)<\/span><\/td><td>90 &#8211; 100 \u00baC \u2026 195 &#8211; 210 F<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Tablica temeperatura vode za pripremu \u010daja<\/mark><\/figcaption><\/figure>\n\n\n\n<p style=\"font-size:22px\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">U tablici su navedeni naj\u010de\u0161\u0107i primjeri kako proizvo\u0111a\u010di \u010dajeva deklariraju temperature vode za odre\u0111enu vrstu \u010daja. Naravno, i tu postoje izuzeci koji ovdje nisu navedeni jer se odnose na razli\u010dite tipove \u010daja, razli\u010ditih sorti iz razi\u010ditih djelova svijeta i nemogu\u0107e ih je sve nabrojati.<\/mark><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"aioseo-zakljucak\" style=\"font-size:30px\"><strong>ZAKLJU\u010cAK<\/strong><\/h2>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"font-size:22px\"><strong>Da li \u0107e te <\/strong><a href=\"https:\/\/liketeaalot.com\/hr\/znate-li-majstorski-pripremiti-caj\/\" target=\"_blank\" rel=\"noopener\" title=\"\">u\u017eivati u \u010daju<\/a><strong> ovisi o mnogo parametara, a jedan od njih, svakako je i temperatura vode. Dva su osnovna na\u010dina da ju kontrolirate: prekidanjem zagrijavanja u klju\u010dnom trenutku i hla\u0111enjem zagrijane vode. <\/strong><\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"font-size:22px\">Koju metodu \u0107e te primijeniti, definitivno ovisi o vrsti \u010daja koji pripremamo, odnosno koju temeperaturu vode trebamo. Drevni naputak majstora Lu Yu-a svakako nam mo\u017ee poslu\u017eiti kao dobar start.<\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"font-size:22px\">Za one koji vi\u0161e vole le\u017eerni, intuitivni pristup ovo je apsolutno najbolji na\u010din u\u017eivanja u ritualu pripreme \u010daja.<\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"font-size:22px\">S druge strane, ukoliko vam se ne da zamarati promatranjem vode mo\u017eete koristiti termometar.  Na kraju, \u0161to je jo\u0161 jednostavnije, mo\u017eete nabaviti elektri\u010dno kuhalo na kojem se jednostavno podesi \u017eeljena temperatura vode. <\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"font-size:22px\">Ne optere\u0107ujte se savr\u0161enom precizno\u0161\u0107u, jedan do dva ml ili \u00baC (F) vi\u0161e-manje ne\u0107e ugroziti kvalitetu \u010daja koji pripremate i u\u017eivanje u njemu. <\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"font-size:22px\">Uzdravlje.<\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\" style=\"text-transform:uppercase\">Sada znate temeljito odgovoriti na pitanje: Znate li pravilno zakuhati vodu za \u010daj?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Temperatura vode za \u010daj. Koliko je bitna i za\u0161to? Kako odrediti temperaturu vode bez mjerenja?<\/p>\n","protected":false},"author":1,"featured_media":2682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,9],"tags":[],"class_list":["post-903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eksperimenti","category-tehniciranje"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/liketeaalot.com\/wp-content\/uploads\/2021\/03\/Boiling-water-in-glass-pitcher.jpg?fit=1000%2C1000&ssl=1","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/posts\/903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/comments?post=903"}],"version-history":[{"count":43,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/posts\/903\/revisions"}],"predecessor-version":[{"id":2689,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/posts\/903\/revisions\/2689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/media\/2682"}],"wp:attachment":[{"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/media?parent=903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/categories?post=903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/liketeaalot.com\/hr\/wp-json\/wp\/v2\/tags?post=903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}