A cikin Art of Tea Drinking , Olivia Yang ya buɗe tare da kalmomi: "Mutanen kasar Sin ba tare da shakka ba wadanda suka fi fahimtar irin shayi." Yana da wuyar kara fadada muhimmancin shayi a al'adun Sin. A wasu wurare daban-daban a tarihin tarihin, abincin kasar Sin ya sanya shi ne matsayin kudin waje da kuma amfani da kuɗi.
Tushen Tea
Yayinda yake nuni da shayi a cikin wallafe-wallafe na kasar Sin ya koma kimanin shekaru 5,000, asali na amfani da shayi a matsayin abin sha ne mai mahimmanci.
Tarihin tsohuwar tarihi yana haifar da ƙaddamar da nauyin a cikin 2737 BC lokacin da wani camellia fure ya shiga cikin kofi na ruwan sha mai ruwan sha ga Sarkin sarakuna Shen Nung. Duk da haka, mafi yawan malamai sun ba da wata mahimmanci da aka samu a cikin Erh Ya, tsohuwar ƙamus na kasar Sin, kimanin 350 BC.
Da farko, shayi yana da daraja don halaye na magani . Yawancin lokaci an san cewa shayi yana taimakawa wajen narkewa, wanda shine dalilin da ya sa mutane da dama sun fi son cinye shi bayan cin abinci. (Wani sakamako mai ban sha'awa ga masu shan taba shi ne cewa shayi yana gaggauta fitar da nicotine daga jiki.) Hanya na shan shayi a wani nau'i na fasaha ya fara ne a karni na 8, tare da littafin Lu Yu na "The Classic Art of Tea". Mawallafin marubuta da tsohon malaman addinin Buddha sunyi kwarewa game da hanyar da ta dace don yin gyare-gyare, tsalle, da kuma shayi . Alal misali, kawai ruwa daga rafi mai saurin gudu ya yarda, kuma an sanya shayi shayi a cikin kofin cin abincin.
Hanya mafi kyau don jin dadin abin da aka ƙayyade ya kasance a cikin ɗakin kwana kusa da tafkin lily na ruwa, zai fi dacewa a cikin wata mace mai ban sha'awa. (A gaskiya, aikinsa ya ƙunshi wasu matakai masu amfani don shayi mai sarrafawa, da yawa daga cikinsu har yanzu suna amfani da shi a yau).
A cikin shekarun da suka gabata bayan aikin Yu na aikin, shahararren shayi ya karu cikin sauri a ko'ina cikin kasar Sin.
Ba wai kawai shan shan shayi ya zama abu mai dacewa ga littattafai da waqoqi; Sarakuna sun ba da kyauta na shayi a kan masu karɓa. Daga bisani, shayuka sun fara fadin wuri mai faɗi. Yayin da kasar Sin ba ta taba yin bikin baje-koli ba game da shayi mai shan ruwan sha kamar shagon shayi na shayi na Japan, suna da daraja sosai a kan rawar da take takawa a rayuwarsu.
Irin Tea
Shahararrun abincin da ake yi a yau suna mamaki da cewa duk shayi yana fitowa daga wannan tushe: Camellia Sinensis daji . Duk da cewa akwai daruruwan daruruwan Sinanci, mafi yawan sun fadi cikin sassa hudu. An yi amfani da ita don samar da mafi yawan amfanin lafiyar, shahararren shayi anyi shi ne daga ganyayyakin shayi waɗanda aka dauka kadan kafin buds sun bude. Green teas ba su da hankali a lokacin aiki kuma ta haka suna riƙe da launi na asali na ganye. Mafi shahararren shayi mai shayi shi ne kyan zuma sosai mai tsada, wanda yake girma a kan tuddai na Hangzhou.
Har ila yau, an san shi da "shayi na jan," ana yin black teas ne daga ganyayyaki, wanda shine asusun ajiyar launin fata. Kyawawan shanu na shayi sun hada da Bo lei, wani shayi na Cantonese sau da yawa yana sha tare da tsabar kudi , da kuma luk on - wani shayi mai shayi da tsofaffi yake so.
A ƙarshe, ana amfani da tsintsin tsire- tsire, wanda ya haifar da shayi na kore-kore.
Misalan shayi na shayi sun hada da Soi zunubi, wani nau'i mai ban sha'awa wanda aka horar da shi a lardin Fukien.
Akwai kuma nau'i na hudu wanda ake kira "scented teas", ta hanyar haɗuwa da furanni daban-daban da furanni tare da kore ko teas. Mafi sananne daga cikinsu shine jasmin shayi . Kuma fararen shayi , wanda aka yi tare da shayi na shayi ba tare da tsabtace shi ba, har yanzu ana rufe shi da wani kayan da ake ciki, silva fuzz, ya zama sananne sosai.
Yayinda mafi yawancinmu ba su da alfarwa ko wani tafkin lily da ke cikin ɗakin gida, har yanzu muna iya ba da sha'awar abincinmu na wannan tsohuwar abincin. Tare da ɗan ƙaramin aiki, yana da sauƙi don fitar da cikakken kofin shayi. Kuma budding masu bincike da suke janye kayan shayi suna iya amfani da basirarsu a tasirin tasseomancy (karatun shayi) .