{"id":21769,"date":"2023-03-31T10:39:01","date_gmt":"2023-03-31T08:39:01","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=21769"},"modified":"2023-03-31T10:44:17","modified_gmt":"2023-03-31T08:44:17","slug":"sensoryka-herbaty","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/sensoryka-herbaty\/","title":{"rendered":"Herbaciana sensoryka – smaki, kt\u00f3rych nie znajdziecie w kawie!"},"content":{"rendered":"

Prawdziwa herbata speciality potrafi mie\u0107 smak r\u00f3wnie intensywny, co kawa. Bogato\u015b\u0107 i z\u0142o\u017cono\u015b\u0107 tych napar\u00f3w mo\u017cna ze sob\u0105 por\u00f3wna\u0107, jednak cz\u0119sto sk\u0142adaj\u0105 si\u0119 na nie zupe\u0142nie inne elementy.<\/strong><\/p>\n

\"\"<\/p>\n

Znajome aromaty<\/b>\u00a0<\/span><\/p>\n

L\u017cejsze kawy, kt\u00f3re cz\u0119sto opisuje si\u0119 jako \u201eherbaciane\u201d (np. niekt\u00f3re Etiopie<\/a>) przypominaj\u0105 hong cha, czyli chi\u0144ski styl czarnej herbaty. S\u0105 du\u017co s\u0142odsze i \u0142agodniejsze od herbaty produkowanej w celu eksportu na Zach\u00f3d.\u00a0<\/span><\/p>\n

Mocniejsze kawowe smaki naj\u0142atwiej natomiast znale\u017a\u0107 w ciemnych oolongach<\/a>. Te herbaty cz\u0119sto s\u0105 mocno pra\u017cone, maj\u0105 cieplejsze nuty, mo\u017cemy znale\u017a\u0107 w nich orzechy, przyprawy, drewno i owoce tropikalne.<\/span><\/p>\n

Cynamon w herbacie skalnej, orzechowo\u015b\u0107 w hojicha, czekolada w golden monkey, marakuja w herbatach dan cong, intensywna dymno\u015b\u0107 w lapsangu.\u00a0<\/span><\/p>\n

Herbata nie bywa tak cytrusowa, jak kawa, jednak poza tym wyj\u0105tkiem w wysokojako\u015bciowej herbacie znajdziecie wi\u0119kszo\u015b\u0107 znanych z kawy aromat\u00f3w.<\/span><\/p>\n

\"\"<\/p>\n

A czego nie znajdziecie w kawie?<\/b><\/p>\n

Wiele smak\u00f3w, kt\u00f3re w kawie zazwyczaj uchodz\u0105 za niepo\u017c\u0105dane, znajduje swoje miejsce w herbacie. Z intensywn\u0105 zio\u0142owo\u015bci\u0105 mo\u017cemy spotka\u0107 si\u0119 w niekt\u00f3rych herbatach white peony oraz w darjeelingach first flush. Darjeelingi z p\u00f3\u017aniejszych zbior\u00f3w s\u0142yn\u0105 z muszkato\u0142owo\u015bci, czyli specyficznego smaku win z winogron muscat. Jedn\u0105 z najbardziej po\u017c\u0105danych cech m\u0142odych puer\u00f3w sheng jest cierpko\u015b\u0107, natomiast w tych dojrza\u0142ych s\u0105 to mocne \u015bci\u00f3\u0142kowe i ziemiste smaki.<\/span><\/p>\n

W herbacie znajdziemy r\u00f3wnie\u017c aromaty, kt\u00f3re raczej nigdy nie wyst\u0119puj\u0105 w kawie, takie jak morskie smaki wodorost\u00f3w w herbatach japo\u0144skich, aromat warzywnego bulionu w herbacie gyokuro, albo intensywna mleczno\u015b\u0107 w tajwa\u0144skich oolongach z kultywaru golden lily. Szpinak, \u017ce\u0144sze\u0144, niekt\u00f3re owoce, takie jak banan. Groszek cukrowy, szparagi. Intensywna \u015bwie\u017ca trawiasto\u015b\u0107, bambus. Niekt\u00f3re tajwa\u0144skie herbaty \u0142\u0105cz\u0105 w sobie wyra\u017an\u0105 sosnow\u0105 \u017cywic\u0119 i mentol.<\/span><\/p>\n

\"\"<\/p>\n

Sensoryka czwartego wymiaru<\/b><\/p>\n

Czwarty wymiar to czas\u2026 a przynajmniej tak si\u0119 m\u00f3wi w filmach sci-fi. Je\u015bli kogo\u015b to nie przekonuje, to sp\u00f3jrzmy na temat bez \u017cart\u00f3w. W sensorycznej ocenie herbaty zwraca si\u0119 uwag\u0119 przede wszystkim na nast\u0119puj\u0105ce czynniki:<\/span><\/p>\n

    \n
  1. aromat\u00a0<\/b><\/li>\n
  2. tekstura naparu <\/b>(w tym cierpko\u015b\u0107 oraz okr\u0105g\u0142o\u015b\u0107 smaku)<\/span><\/li>\n
  3. powracaj\u0105cy smak<\/b> (czyli co utrzymuje si\u0119 na podniebieniu po prze\u0142kni\u0119ciu herbaty)<\/span><\/li>\n
  4. zmiany wraz z kolejnymi parzeniami<\/b><\/li>\n<\/ol>\n

    Dobr\u0105 herbat\u0119 mo\u017cna parzy\u0107 wielokrotnie, a pierwsze parzenie wcale nie musi by\u0107 najmocniejsze. Li\u015bcie na og\u00f3\u0142 zalewa si\u0119 oko\u0142o trzech razy, jednak przy zastosowaniu odpowiedniej techniki z jednej porcji mo\u017cemy wci\u0105gn\u0105\u0107 nawet kilkana\u015bcie parze\u0144, a ka\u017cde z nich nieco inne od poprzedniego. W ocenie herbaty to, jak smak zmienia i utrzymuje si\u0119 na przestrzeni czasu jest bardzo istotne.\u00a0<\/span><\/p>\n

    Tradycyjne ko\u0142o sensoryczne<\/b><\/p>\n

    Poni\u017cej przedstawiam ko\u0142o aromat\u00f3w herbacianych utworzone na podstawie tradycyjnej chi\u0144skiej sensoryki. Kawowe i winne ko\u0142a smak\u00f3w nie wystarczaj\u0105 do opisania herbat, poniewa\u017c operuj\u0105 na bardziej szczeg\u00f3\u0142owych skalach smaku. To poni\u017cej jest bardziej wyczerpuj\u0105ce, chocia\u017c niestety wymienia aromaty azjatyckich owoc\u00f3w takich jak gujawa i longan, podczas gdy brak na nim moreli, brzoskwini, jab\u0142ka i jag\u00f3d. Jednak nawet je\u015bli kto\u015b nie mia\u0142 styczno\u015bci z niekt\u00f3rymi wymienionymi na nim aromatami, to wci\u0105\u017c jest to przydatne narz\u0119dzie, pomagaj\u0105ce okre\u015bli\u0107 to, co czujemy w herbacie.<\/span><\/p>\n

    \"\"<\/p>\n

    Autorem ko\u0142a jest Kyarazen, specjalista od aromat\u00f3w w herbacie i kadzid\u0142ach. Serdecznie zach\u0119cam do zapoznania si\u0119 z jego <\/span>blogiem<\/span><\/a> i przesy\u0142am od niego pozdrowienia.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Prawdziwa herbata speciality potrafi mie\u0107 smak r\u00f3wnie intensywny, co kawa. Bogato\u015b\u0107 i z\u0142o\u017cono\u015b\u0107 tych napar\u00f3w mo\u017cna ze sob\u0105 por\u00f3wna\u0107, jednak cz\u0119sto sk\u0142adaj\u0105 si\u0119 na nie zupe\u0142nie inne elementy. Znajome aromaty\u00a0…<\/div>\n
    Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":86,"featured_media":21772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"powerkit_post_featured":[],"class_list":["post-21769","post","type-post","status-publish","format-standard","has-post-thumbnail","category-herbata"],"acf":[],"author_display_name":"Antoni Kaluta","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/antoni\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2023\/03\/2-800x533.jpg","post_tags":[],"post_categories":["Herbata"],"yoast_head":"\nHerbaciana sensoryka - smaki, kt\u00f3rych nie znajdziecie w kawie! - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Herbata speciality potrafi mie\u0107 smak r\u00f3wnie intensywny, co kawa! 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