चाय

[[chitr:View-Of-Assam.jpg|thumb|250px|asam ke chay ke bagan mean l dakiyaan]]

chay ek mahattvapoorn pey padarth hai aur sansar ke adhikaansh log ise pasand karate haian. chay mulayam evan nayi patti, band vanaspatik kali adi se taiyar ki jati hai. chay mukhyatah kaiphin ka aansh paya jata hai. isaki taji pattiyoan mean tainin ki matra 25.1% payi jati hai jabaki sansadhit pattiyoan mean tainin ki matra 13.3% tak hoti hai. sarvottam chay kaliyoan se banayi jati hai. chay ki kheti mean lal kitt tatha shaival janit chitti rog ka prakop hota hai. chay ke lie nyoonatam varsha 125 se 150 seanmi hona chahie tatha tapaman 210 se 270 sean. gre. tak upayukt hota hai.

itihas

sabase pahale sanh 1815 mean kuchh aangrez yatriyoan ka dhyan asam mean ugane vali chay ki jha diyoan par gaya jisase sthaniy qabaili log ek pey banakar pite the. bharat ke gavarnar janaral l aaurd baiantik ne 1834 mean chay ki paranpara bharat mean shuroo karane aur usaka utpadan karane ki sanbhavana talash karane ke lie ek samiti ka gathan kiya. isake bad 1835 mean asam mean chay ke bag lagae ge. kahate haian ki ek din chin ke samrat shain nuang ke samane rakhe garm pani ke pyale mean, kuchh sookhi pattiyaan akar girian jinase pani mean rang aya aur jab unhoanne usaki chuski li to unhean usaka svad bahut pasand aya. bas yahian se shuroo hota hai chay ka safar. ye bat eesa se 2737 sal pahale ki hai. sanh 350 mean chay pine ki paranpara ka pahala ullekh milata hai. sanh 1610 mean dach vyapari chin se chay yoorop le ge aur dhire-dhire ye samoochi duniya ka priy pey ban gaya.

kheti aur kataee

chay ke pe d ki umr lagabhag sau varsh hoti hai kintu adhik umr ke chay pe doan ki pattiyoan ke svad mean k duapan a jane ke karan prayah chay baganoan mean pachas sath varsh bad hi purane pe doan ko ukha d kar naye pe d laga diye jate haian. chay ke pe doan ki katiang karake usaki ooanchaee ko nahian badhane diya jata taki pattiyoan ko suvidhapoorvak to da ja sake. yadi katiang n kiya jave to chay ke pe d bhi bahut ooanchaee tak badh sakate haian.‘’ avadhiya ji ko chay ke pe d ke vishay mean ukh‍t janakari unake jalapaeegu di pravas ke dauran vahaan ke logoan se mili thi.

vishv vitaran

thumb|250px|chay ke bagan mean kam karate kuchh log vishv mean lagabhag 26 lakh hekteyar bhoomi par chay ki krishi ki jati hai. vishv mean isaka varshik utpadan 20 lakh tan hai. chay utpadak deshoan mean bharat, shrilanka, chin, japan adi pramukh haian. any deshoan mean roos, jarjiya, turki, kiniya, malavi, yugaanda tatha mojambik pramukh utpadak desh haian. bharat lagabhag 4 lakh hekteyar bhoomi mean phaile lagabhag 1300 baganoan se 7000 lakh kigra0 chay prativarsh utpadan ka lagabhag 50% akele asam mean utpadit kiya jata hai. asam mean brahmaputr ghati, soorama ghati tatha sadiya kshetr mukhy chay utpadak kshetr haian. doosare sthan par pashchim bangal hai- yahaan darjiliang aur jalapaeegu di zile pramukh utpadak kshetr haian. dakshini bharat mean pramukh chay utpadak rajy kramashah tamilanadu, keral, karnatak adi hai. yahaan nilagiri, annamalaee aur kardemam paha di mukhy utpadak kshetr haian.

pramukh niryatak desh-

1. bharat
2. shrilanka
3. kiniya
4. chin
5. indoneshiya
6. baangladesh adi.

chay ka utpadan

varsh utpadan matra 1997 -98 835.64 1998-99 854.78 1999 835.35 2000-01 848.36 2001-02 847.25 2002-03 845.97 2003-04 878.65 2004-05 906.84 2005-06 948.94 2006-07 947-12 2007-08 ( aprॅl-navambar) 805.18

niryat matra mooly 211.26 2003.15 205.86 2191.84 194.44 1932.66 203.55 1889.78 19.00 1695.78 184.4 1665.04 183.07 1636.99 205.81 1924.71 196.67 1793.58 218.15 2045.72 100.87 998.68

chay ke prakar

mote taur par chay do tarah ki hoti hai :

1. prosesd ya sitisi (kat, tiyar aur karl)
2. grin chay (naicharal chay).

sitisi chay (am chay)

thumb|sitisi chay yah vibhinn braiands ke tahat bikane vali danedar chay hoti hai, jo amataur par ghar, restaraan aur hotal adi mean istemal ki jati hai. isamean pattoan ko to dakar karl (mo dana) kiya jata hai. phir sukhakar danoan ka roop diya jata hai. is prakriya mean kuchh badalav ate haian. isase chay mean svad aur mahak badh jati hai. lekin yah hari chay jitani naicharal nahian bachati aur n hi utani phayademand.

hari chay(grin ti)

thumb|hari chay yah chay ke paudhe ke oopar ke kachche patte se banati hai. sidhe pattoan ko to dakar bhi chay bana sakate haian. isamean eanti-aauksideant sabase zyada hote haian. hari chay kafi phayademand hoti hai, khasakar agar bina doodh aur chini pi jae. isamean kailari bhi nahian hotian. isi hari chay se harbal v aaurgenik adi chay taiyar ki jati hai. aaurgenik iandiya, tviniangs iandiya, liptan kuchh jane-mane nam haian, jo grin ti muhaiya karate haian.

harbal chay

hari chay mean kuchh j di-bootiyaan masalan tulasi, ashvagandha, ilayachi, dalachini adi mila dete haian to harbal ti taiyar hoti hai. isamean koee ek ya tin-char harb milakar bhi dal sakate haian. yah bazar mean taiyar paikets mean bhi milati hai. yah sardi-khaansi mean kafi phayademand hoti hai, isalie log dava ki tarah bhi isaka yooj karate haian.

aaurgenik chay

jis chay ke paudhoan mean kitanashak(pestisaid) aur rasayanik urvarak(phartilaijar) adi nahian dale jate, use aaurgenik chay kaha jata hai. yah sehat ke lie zyada phayademand hai.

safed chay(vait ti)

thumb|safed chay kuchh dinoan ki komal pattiyoan se ise taiyar kiya jata hai. isaka halka mitha svad kafi achchha hota hai. isamean kaiphin sabase kam aur eanti-aauksideant sabase zyada hote haian. isake ek kap mean sirph 15 mi.gra. kaiphin hota hai, jabaki kali chay(blaik ti) ke ek kap mean 40 aur hari chay mean 20 mi.gra. kaiphin hota hai.

kali chay(blaik ti)

thumb|kali chay koee bhi chay doodh v chini milae bina pi jae to use blaik ti kahate haian. grin ti ya harbal ti ko to amataur par doodh milae bina hi piya jata hai. lekin kisi bhi tarah ki chay ko kali chay ke roop mean pina hi sabase sehatamand hai. tabhi chay ka asali fayada milata hai.

iansteant chay

is kaitigari mean ti baigs adi ate haian, yani pani mean dalo aur turant chay taiyar. ti baigs mean tainik esid hota hai, jo naicharal estrianjeant hota hai. isamean eanti-vayaral aur eanti-baiktiriyal gun hote haian. inhian gunoan ki vajah se ti-baigs ko k aausmetiks adi mean bhi yooj kiya jata hai.

leman chay

niboo ki chay sehat ke lie achchhi hoti hai, kyoanki chay ke jin eanti-aauksideants ko b aaudi ebj aaurb nahian kar pati, niboo dalane se ve bhi ebj aaurb ho jate haian.

mashin vali chay

restaraan, daphtaroan, relave steshanoan, eyaraport adi par amataur par mashin vali chay milati hai. is chay ka koee fayada nahian hota kyoanki isamean kuchh bhi naicharal ph aaurm mean nahian hota.

any chay

ajakal stres riliviang, rijoovinetiang, slimiang ti v ais ti bhi khoob chalan mean haian. inamean kee tarah ki j di-booti adi milaee jati haian. masalan, bhrami rileks karata hai to dalachini tajagi pradan karati hai aur tulasi imoon sistam ko majaboot karati hai. isi tarah slimiang ti mean bhi aise tatv hote haian, jo vajan kam karane mean madad karate haian. inase metab aaulik ret tho da badh jata hai, lekin yah saportiv bhar hai. sirph isake sahare vajan kam nahian ho sakata. ais ti mean chini kafi hoti hai, isalie ise pine ka koee fayada nahian hai.

chay ke fayade

• chay mean kaiphin aur tainin hote haian, jo stimuletar hote haian. inase sharir mean phurti ka ahasas hota hai.
• chay mean maujood el-thiyenain namak amino-esid dimag ko zyada alart lekin shaant rakhata hai.
• chay mean eantijan hote haian, jo ise eanti-baiktiriyal kshamata pradan karate haian.
• isamean maujood eanti-aauksideant tatv sharir ki pratirodhak kshamata badhate haian aur kee bimariyoan se bachav karate haian.
• chay mean phloraid hota hai, jo haddiyoan ko majaboot karata hai aur daantoan mean ki da lagane se rokata hai.

chay ke nuqasan

• din bhar mean tin kap se zyada pine se esiditi ho sakati hai.
• ayaran ebj aaurb karane ki sharir ki kshamata ko kam kar deti hai.
• kaiphin hone ke karan chay pine ki lat lag sakati hai.
• zyada pine se khushki a sakati hai.
• pachan mean dikkat ho sakati hai.
• daantoan par dag a sakate haian lekin k aauphi se zyada dag ate haian.
• der rat pine se niand n ane ki samasya ho sakati hai.

chay ki mahatta

chay ki aushadhiy mahatta

chay ko kaiansar, haee k aaulestr aaul, elarji, livar aur dil ki bimariyoan mean phayademand mana jata hai. kee risarch kahati haian ki chay kaiansar v aaurtharaitas ki rokatham mean bhoomika nibhati hai aur baid k aaulestr aaul (eladiel) ko kantrol karati hai. sath hi, hart aur livar sanbandhi samasyaoan ko bhi kam karati hai.

chay ke gun

• chay ki pattiyoan ke pani ko gulab ke paudhe ki j doan mean dalana chahie.
• chay ki pattiyoan ko pani mean ubal kar bal dhone se chamak a jati hai.
• ek litar ubale pani mean paanch ti baigs dalean aur paanch minat ke lie chho d dean. isamean tho di der ke lie pair dalakar baithe rahean. pairoan ko kafi rahat milati hai.
• do ti baigs ko thande pani mean dubokar nicho d lean. phir donoan aankhoan ko band kar lean aur unake oopar ti baigs rakhakar kuchh der ke lie shaanti se let jaean. isase aankhoan ki soojan aur thakan utar jaegi.
• sharir ke kisi bhag mean soojan ho jae to us par garm pani mean bhigokar ti baig rakhean. isase dard kam hoga aur blad sarkuleshan samany ho jaega.
• garm pani mean bhige hue ti baig ko rakhane se daant ke dard mean phauri aram milata hai.

chay banane ka sahi tariqa

taja pani lean. use ek ubal ane tak ubalean. pani ko adhe minat se zyada nahian ubalean. ek sookhe bartan mean chay patti dalean. isake bad bartan mean pani u del dean. paanch-sat minat ke lie bartan ko dhak dean. isake bad kap mean chhan lean. svad ke mutabik doodh aur chini milaean. ek kap chay banane ke lie adha chammach chay patti kafi hoti hai. chay patti, doodh aur chini ko ek sath ubalakar chay banane ka tarika sahi nahian hai. isase chay ke sare phayade khatm ho jate haian. isase chay kafi str aaung bhi ho jati hai aur usamean k davapan a jata hai.

yah bhi janean

thumb|250px|kulh‌ d mean chay kab piean
yooan to chay kabhi bhi pi sakate haian lekin bed-ti aur sone se thik pahale chay pine se bachana chahie. darasal, rat ko sone aur aram karane se iantestain (aant) phresh hoti hai. aise mean subah uthakar sabase pahale chay pina sahi nahian hai. der rat mean chay pine se niand ane mean dikkat ho sakati hai.

sath mean kya khaean

• jin logoan ko esiditi ki dikkat hai, unhean khali chay nahian pini chahie. sath mean ek-do biskut le lean.
• grin ti harbal driank hai, isalie ise khali hi pina behatar hai. sath mean kuchh n khaean to isaka gunakari asar zyada hota hai.

kitane kap piean
bina doodh aur chini ki harbal chay to kitani bar bhi pi sakate haian. lekin doodh-chini dalakar aur sabhi chijean ek sath ubalakar banaee gee chay tin kap se zyada nahian pini chahie.

kitani garm piean
chay ko kap mean dalane ke 2-3 minat bad pina thik rahata hai. vaise jibh khud ek seans aaurgan hai. chay ke zyada garm hone par usamean jalan ho jati hai aur hamean pata chal jata hai ki chay zyada garm hai.

rakhi huee chay n piean
chay taja banakar hi pini chahie. adhe ghante se zyada rakhi huee chay ko thanda ya dobara garm karake nahian pina chahie. isi tarah ek hi patti ko bar-bar ubalakar pina aur bhi nuqasanadeh hai. aksar dhaboan aur gali-muhalle ki chay ki dukanoan par chay bananevale bartan mean purani hi patti mean aur patti dalakar chay banaee jati hai. isase chay mean nuqasanadayak tatv banane lagate haian.

panne ki pragati avastha

adhar

prarambhik

madhyamik

poornata

shodh