\u00c7aji \u00ebsht\u00eb nj\u00eb pije q\u00eb bashkon shum\u00eb kultura, por nj\u00ebkoh\u00ebsisht, edhe i ndan. Vende t\u00eb ndryshme kan\u00eb zakonet e tyre p\u00ebr p\u00ebrgatitjen e \u00e7ajit. Eksploroni disa prej tyre n\u00eb shkrimin ton\u00eb…<\/p>\n
1. \u00c7aji i Lart\u00eb dhe \u00c7aji i Pasdites, n\u00eb Britanin\u00eb e Madhe
\n\u00c7aji i Lart\u00eb anglez, zakonisht, p\u00ebrfshin \u00e7ajin e shoq\u00ebruar me buk\u00eb, byre\u00e7ka e djath\u00eb dhe n\u00eb fillim ka qen\u00eb nj\u00eb vakt q\u00eb e hante klasa pun\u00ebtore n\u00eb fund t\u00eb dit\u00ebs s\u00eb pun\u00ebs, rreth or\u00ebs 5 pasdite. Nd\u00ebrsa \u00c7aji i Pasdites, \u00ebsht\u00eb nj\u00eb eveniment shoq\u00ebror q\u00eb shijohet kryesisht nga klasa e mesme dhe e lart\u00eb, ku bashk\u00eb me \u00e7ajin, serviren edhe kek\u00eb dhe sandui\u00e7e t\u00eb rafinuara.
\n2. \u00c7aji me akull, SHBA
\nVera p\u00ebrv\u00ebluese i shtyn amerikan\u00ebt (sidomos n\u00eb Jugun e nxeht\u00eb) ta k\u00ebmbejn\u00eb \u00e7ajin e nxeht\u00eb me at\u00eb t\u00eb ftoht\u00eb, nj\u00eb pije q\u00eb shuan etjen. Ai \u00ebsht\u00eb plot sheqer, ose shurup aromatik dhe akull.
\n3. Samovar\u00ebt, Rusi
\nPirja e \u00e7ajit n\u00eb Rusi \u00ebsht\u00eb e lidhur me samovar\u00ebt, nj\u00eb lloj tenxhereje q\u00eb kombinon vendin e nxehjes s\u00eb ujit dhe \u00e7ajnikun. N\u00eb maj\u00eb t\u00eb samovarit ndodhet vendi ku mbahet e ngroht\u00eb esenca e \u00e7ajit t\u00eb p\u00ebrgatitur m\u00eb par\u00eb, e cila m\u00eb pas hidhet n\u00eb nj\u00eb filxhan, hollohet me uj\u00eb t\u00eb nxeht\u00eb nga samovari dhe serviret.
\n4. Koicha dhe Usucha, Japoni
\nKultura japoneze njihet p\u00ebr ritualin e servirjes s\u00eb \u00e7ajit, i cili \u00ebsht\u00eb nj\u00eb ceremoni e st\u00ebrholluar, e njohur me emrin \u201cchado\u201d. Ceremonia e plot\u00eb zgjat kat\u00ebr or\u00eb dhe p\u00ebrfshin nj\u00eb vakt t\u00eb leht\u00eb, t\u00eb ndjekur nga servirja e \u201ckoicha\u201d-s (\u00e7ajit t\u00eb p\u00ebrqendruar) dhe \u201cusucha\u201d-s (\u00e7aj m\u00eb i holluar), t\u00eb cil\u00ebt p\u00ebrgatiten nga nj\u00eb pluhur i holl\u00eb \u00e7aji jeshil q\u00eb quhet \u201cmatcha\u201d, p\u00ebrzier me uj\u00eb t\u00eb nxeht\u00eb n\u00eb p\u00ebrpjestimet respektive.
\n5. \u00c7aji me mente, Marok
\n\u00c7aji n\u00eb Marok \u00ebsht\u00eb nj\u00eb p\u00ebrzierje \u00e7aji jeshil me gjethe menteje, i \u00ebmb\u00eblsuar me sheqer dhe hidhet n\u00eb gota nga nj\u00ebfar\u00eb lart\u00ebsie. Sipas zakonit, \u00ebsht\u00eb sjellje e paedukat\u00eb n\u00ebse refuzon \u00e7ajin e ofruar nga i zoti i sht\u00ebpis\u00eb.
\n6. \u00c7aji me gjalp\u00eb dhe krip\u00eb, Tibet
\nPo, Cha apo \u00e7aji me gjalp\u00eb dhe krip\u00eb, b\u00ebhet nga qum\u00ebshti i buallic\u00ebs dhe \u00ebsht\u00eb nj\u00eb \u00e7aj q\u00eb serviret vet\u00ebm n\u00eb Tibet. Atij i shtohet pak\u00ebz krip\u00eb dhe gjalp\u00eb.
\n7. Masala Chai, Indi
\nIndia \u00ebsht\u00eb nj\u00eb nga prodhuesit m\u00eb t\u00eb m\u00ebdhenj t\u00eb \u00e7ajit n\u00eb bot\u00eb. Nj\u00eb variant popullor \u00e7aji \u00ebsht\u00eb Masala chai, i cili zakonisht shoq\u00ebrohet me sheqer e qum\u00ebsht dhe p\u00ebrzihet me er\u00ebza si kardamom, xhenxhefil, karafil dhe kanell\u00eb.
\n8. \u00c7aji me tre shtresa, Gjermani
\n\u00c7aji i nxeht\u00eb hidhet mbi disa pirgje sheqeri t\u00eb bardh\u00eb, i cili tretet ngadal\u00eb. M\u00eb pas shtohet krem qum\u00ebshti i trash\u00eb, duke formuar k\u00ebshtu tri shtresa, t\u00eb p\u00ebrb\u00ebra nga sheqeri, \u00e7aji dhe kremi.
\n9. \u00c7aji jeshil, Kin\u00eb
\nLegjenda thot\u00eb se \u00e7aji u zbulua p\u00ebr her\u00eb t\u00eb par\u00eb nga perandori kinez Shennong, n\u00eb vitet rreth 2000 p.e.s., kur nj\u00eb gjethe e thar\u00eb nga nj\u00eb shkurre \u00e7aji, ra n\u00eb got\u00ebn e tij me uj\u00eb t\u00eb nxeht\u00eb. Nj\u00eb nga \u00e7ajrat me t\u00eb njohur kinez\u00eb, \u00e7aji jeshil, shijohet si n\u00eb jet\u00ebn e p\u00ebrditshme, ashtu edhe n\u00ebp\u00ebr festa.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c7aji \u00ebsht\u00eb nj\u00eb pije q\u00eb bashkon shum\u00eb kultura, por nj\u00ebkoh\u00ebsisht, edhe i ndan. Vende t\u00eb ndryshme kan\u00eb zakonet e tyre p\u00ebr p\u00ebrgatitjen e \u00e7ajit. Eksploroni disa prej tyre n\u00eb shkrimin ton\u00eb… 1. \u00c7aji i Lart\u00eb dhe \u00c7aji i Pasdites, n\u00eb Britanin\u00eb e Madhe \u00c7aji i Lart\u00eb anglez, zakonisht, p\u00ebrfshin \u00e7ajin e shoq\u00ebruar me buk\u00eb, byre\u00e7ka […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[649,253],"class_list":["post-6900","post","type-post","status-publish","format-standard","hentry","category-kuzhine","tag-caj","tag-kuzhine-2"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=6900"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6900\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=6900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=6900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=6900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}