चाय
[[chitr:View-Of-Assam.jpg|thumb|250px|asam ke bagan mean chay ki pattiyaan chunati 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 san 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. san 350 mean chay pine ki paranpara ka pahala ullekh milata hai. san 1610 mean dach vyapari chin se chay yoorop le ge aur dhire-dhire ye samoochi duniya ka priy pey ban gaya. [1]
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 kataee karake usaki ooanchaee ko nahian badhane diya jata taki pattiyoan ko suvidhapoorvak to da ja sake. yadi kataee n ki jae to chay ke pe d bhi bahut ooanchaee tak badh sakate haian.[2]
chay ka utpadan
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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 kigra 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
- bharat
- shrilanka
- kiniya
- chin
- indoneshiya
- baangladesh adi.
chay ke prakar
mote taur par chay do tarah ki hoti hai :
- prosesd ya sitisi (kat, tiyar aur karl) ya am chay
- hari chay (prakatik chay).
sitisi chay (am chay)
thumb|sitisi chay yah vibhinn kanpani ke utpadoan 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 achchhi nahian banati aur n hi utani fayademand.
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 prati aksikarak (eanti-aauksideant) sabase zyada hote haian. hari chay kafi fayademand hoti hai, khasakar agar bina doodh aur chini ke pi jae. isamean oorja (kailari) bhi nahian hotian. isi hari chay se ayurvedik (harbal) v karbanik (aaurgenik) adi chay taiyar ki jati hai.
ayurvedik (harbal) chay
hari chay mean kuchh j di-bootiyaan masalan tulasi, ashvagandha, ilayachi, dalachini adi mila dete haian to ayurvedik chay taiyar hoti hai. isamean koee ek ya tin-char harb milakar bhi dal sakate haian. yah bazar mean taiyar paiket mean bhi milati hai. yah sardi-khaansi mean kafi fayademand hoti hai, isalie log dava ki tarah bhi isaka prayog karate haian.
jaivik chay (aaurgenik ti)
jis chay ke paudhoan mean kitanashak (pestisaid) aur rasayanik urvarak (phartilaijar) adi nahian dale jate, use aaurgenik chay ya jaivik chay kaha jata hai. yah sehat ke lie zyada fayademand 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 prati aksikarak (eanti-aauksideant) sabase zyada hote haian. isake ek kap mean sirf 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 kali chay kahate haian. hari chay ya ayurvedik chay 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.
turant chay (iansteant ti)
is shreni mean chay ke chhote- chhote baig ate haian, yani pani mean dalo aur turant chay taiyar. chay ke baig mean tainik esid hota hai. isamean vishanu virodhi (eanti-vayaral) aur jivanu virodhi (eanti-baiktiriyal) gun hote haian. inhian gunoan ki vajah se chay ke baig ko k aausmetiks adi mean bhi prayog kiya jata hai.
niboo ki chay (leman chay)
niboo ki chay sehat ke lie achchhi hoti hai, kyoanki chay ke jin prati aksikarak (eanti-aauksideants) ko sharir avashoshit nahian kar pata, niboo dalane se ve bhi avashoshit 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 prakatik avastha mean nahian hota.
any chay
ajakal stres riliviang (tanav rahit), rijoovinetiang (kayakalp), 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 hamari pratiraksha pranali ko mazaboot karati hai. isi tarah slimiang ti mean bhi aise tattv hote haian, jo vazan kam karane mean madad karate haian. inase chayapachay dar (metab aaulik ret) tho da badh jata hai, lekin yah sahara bhar hai. sirf isake sahare vazan 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 uttejak audhadhi hote haian. inase sharir mean phurti ka ahasas hota hai.
- chay mean maujood el-thiyenain namak amino-esid dimag ko zyada sakriy 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.
- lauh tattvoan ko avashoshit 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, yakrit aur dil ki bimariyoan mean fayademand mana jata hai. kee shodh kahate haian ki chay kaiansar v aaurtharaitas (jo doan ka dard) ki rokatham mean bhoomika nibhati hai aur baid k aaulestr aaul (el di el) ko niyantrit karati hai. sath hi, hriday aur yakrit 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 chay ke baig 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.
- chay ke do baig 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 chay ke baig rakhean. isase dard kam hoga aur rakt parisancharan samany ho jaega.
- garm pani mean bhige hue chay ke baig ko rakhane se daant ke dard mean turant 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 k dak 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 sone se thik pahale chay pine se bachana chahie. darasal, rat ko sone aur aram karane se aant taja 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 lean.
- hari chay ayurvedik pey 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 ayurvedik chay to kitani bar bhi pi sakate haian. lekin doodh-chini dalakar aur sabhi chizean 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 sanvedi aang 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 banane vale bartan mean purani hi patti mean aur patti dalakar chay banaee jati hai. isase chay mean nuqasanadayak tattv banane lagate haian.
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tika tippani aur sandarbh
- ↑ chay ki kheti kab, kahaan aur kaise? (hindi) (ech ti em el) bibisi hindi. abhigaman tithi: 24 janavari, 2011.
- ↑ kheti khabari (hindi) (pi.ech.pi). . abhigaman tithi: 6 march, 2011.
sanbandhit lekh