{"id":17006,"date":"2019-07-26T08:20:17","date_gmt":"2019-07-26T05:20:17","guid":{"rendered":"https:\/\/bar.lv\/tejas-rituali\/"},"modified":"2019-07-26T08:20:17","modified_gmt":"2019-07-26T05:20:17","slug":"tejas-rituali","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17006","title":{"rendered":"T\u0113jas dzer\u0161anas ritu\u0101li un ceremonijas"},"content":{"rendered":"

K\u0101 ir zin\u0101ms, pirmo reizi t\u0113jas dz\u0113rienu s\u0101ka lietot \u0136\u012bn\u0101 , v\u0113l Tan ( VII \u2013 IX) laikmet\u0101. Pirms\u0101kumos t\u0113jas lapu uzl\u0113jumu izmantoja medic\u012bnas vajadz\u012bb\u0101s, bet ar budisma \u010canj sektas izplat\u012b\u0161anos, to s\u0101ka dzert k\u0101 stimul\u0113jo\u0161o l\u012bdzekli. T\u0113ja ir otrais popul\u0101r\u0101kais dz\u0113riens pasaul\u0113 aiz \u016bdens, bet t\u0101s dzer\u0161an\u0101 m\u0113dz past\u0101v\u0113t vair\u0101kas at\u0161\u0137ir\u012bbas, t\u0101p\u0113c\u00a0 darba autore apskat\u012bja galven\u0101s valstis, kur\u0101s tiek izmantotas at\u0161\u0137ir\u012bgas nianses t\u0113jas dzer\u0161anai, gan trauku, piedevu un ritu\u0101lu zi\u0146\u0101.
\n<\/strong><\/p>\n

\u0136\u012bna <\/strong>
\n\u0136\u012bna ir t\u0113jas iekop\u0161anas dzimtene un taj\u0101\u00a0 ir izveidojusies sava \u012bpatn\u0113ja t\u0113jas dzer\u0161anas ceremonija, kura tulkojum\u0101 sauc\u0101s t\u0113jas dzer\u0161anas m\u0101ksla, kas ir\u00a0 saglab\u0101jusies nemain\u012bga daudzu \u0137\u012bnie\u0161u \u0123imen\u0113s l\u012bdz pat\u00a0 \u0161ai dienai. J\u0101piemin, ka liel\u0101k\u0101 \u0137\u012bnie\u0161u da\u013ca dzer vien\u012bgi za\u013co t\u0113ju\u00a0 un bez cukura. \u0136\u012bnie\u0161u kult\u016br\u0101 t\u0113ja ir dom\u0101ta baudai, izcilas gar\u0161as un smar\u017eas izju\u0161anai. Ta\u010du, lai t\u0101 b\u016btu baud\u0101ma, t\u0113ja ir pareizi j\u0101aplej. T\u0101p\u0113c ir izveidotas vair\u0101kas t\u0113jas dzer\u0161anas metodes, k\u0101 viena no t\u0101m ir\u00a0 modern\u0101 metode, jeb tradicion\u0101lais uzlie\u0161anas stils, kam nepiecie\u0161ama t\u0113jkanni\u0146a, beram\u0101 t\u0113ja, kas aplejama ar \u016bdeni un p\u0101rlejama kr\u016bz\u012bt\u0113. Modern\u0101s metodes kvintesence ir \u201ckun fu-\u010da\u201d t\u0113jas ceremonija, lai pan\u0101ktu, ka t\u0113ja tiek baud\u012bta ar visiem ma\u0146u org\u0101niem, atbr\u012bvojot apzi\u0146u un uztverot dz\u0113rienu k\u0101 absol\u016bto piln\u012bbu, uz mirkli p\u0101rce\u013coties cit\u0101 dimensij\u0101.\u00a0 \u201cKun fu-\u010da\u201d ritu\u0101ls :
\n1.Pirmais solis ir iepaz\u012b\u0161an\u0101s ar t\u0113ju, kur t\u0113jas lapas tiek ieliktas speci\u0101l\u0101 \u201c\u010d\u0101-h\u201d trauk\u0101, un t\u0113jas dal\u012bbnieki to apl\u016bko.
\n2.T\u0101l\u0101k ritu\u0101la vad\u012bt\u0101js izk\u0101rto traukus, katram dal\u012bbniekam tiek t\u0113jas stobri\u0146\u0161 (arom\u0101ta piln\u012bgai izju\u0161anai un o\u017eas iesaist\u012b\u0161anai) un piala (tase bez osi\u0146as t\u0113jas dzer\u0161anai).<\/p>\n

\"\"3.N\u0101ko\u0161ais solis ir t\u0113jas p\u0101rlie\u0161ana ar karstu \u016bdeni, t\u016bli\u0146 to nok\u0101\u0161ot, t\u0101d\u0113j\u0101di lapas noskalojot un iesildot. Tikai tad t\u0113ju aplej pirmo reizi.
\n4.Kad t\u0113ja ievilkusies, to no kanni\u0146as p\u0101rlej paties\u012bbas trauk\u0101, lai dz\u0113riens sajauktos un visi ritu\u0101la dal\u012bbnieki dab\u016btu vien\u0101da stipruma t\u0113ju. Ta\u010du, pirms t\u0113ju bauda, iepaz\u012bstas ar arom\u0101tu, proti, ielej t\u0113ju stobri\u0146\u0101.
\n5.Kad smar\u017ea nov\u0113rt\u0113ta, stobri\u0146u p\u0101rkl\u0101j ar pialu, veic \u0101tru kust\u012bbu, \u013caujot ar melodisku burbu\u013co\u0161anu t\u0113jai iepl\u016bst pial\u0101. Nu t\u0101 ir ar\u012b nogar\u0161ojama!
\nProtams, ceremonija nebeidzas ar vienu uzlie\u0161anu, t\u0101s veic atk\u0101rtoti \u2013 l\u012bdz pat pieciem, se\u0161iem uzl\u0113jumiem \u2013 apbr\u012bnojot, smar\u017eojot, gar\u0161ojot, klausoties \u016bdens burbu\u013co\u0161an\u0101.
\nRet\u0101k sastopama ir klasisk\u0101 metode, kuru joproj\u0101m lieto \u0136\u012bnas nomal\u0113s m\u012bto\u0161\u0101s nomadu ciltis. Viruma pagatavo\u0161anai izmanto speci\u0101lu pres\u0113tu t\u0113ju, v\u0101ra katl\u0101, tad to p\u0101rlej \u0137\u0113rn\u0113 un ku\u013c kop\u0101 ar s\u0101li, cukuru, riekstiem un jaka sviestu, radot barojo\u0161u gardu un toniz\u0113jo\u0161u dz\u0113rienu.<\/p>\n

Jap\u0101na<\/strong>
\nT\u0113jas ceremonijas pamatlic\u0113jis skait\u0101s Murats Sjuko, vai Dzjuko ( 1422 \u2013 1502). Vi\u0146a darb\u012bbas sekmes, pamatoj\u0101s uz to, ka vi\u0146a centieni sakrita ar kop\u0113jo jap\u0101\u0146u tendences att\u012bst\u012bbu un T\u0113jas ceremonija, k\u0101 viena no soci\u0101l\u0101s saskarsmes form\u0101m, \u013coti \u0101tri ieguva izplat\u012bbu vis\u0101 valst\u012b un gandr\u012bz visos iedz\u012bvot\u0101ju sl\u0101\u0146os. T\u0113jas meistari viscie\u0161\u0101ko uzman\u012bbu piev\u0113rsa pla\u0161uma rad\u012b\u0161anai ap T\u0113jas nami\u0146u, k\u0101 rezult\u0101t\u0101 ir radies specializ\u0113tais T\u0113jas d\u0101rzs ( tjaniva), kuros ar\u012b veic t\u0113jas dzer\u0161anas ritu\u0101lu.<\/p>\n

T\u0113jas dzer\u0161anas ritu\u0101ls :<\/strong>
\n1.Vispirms viesi pulc\u0113j\u0101s pirms ceremonijas un gaida uz speci\u0101l\u0101 sola. Ceremonija s\u0101k\u0101s ar ciemi\u0146u ien\u0101k\u0161anu cauri t\u0113jas d\u0101rzam, pa speci\u0101lo celi\u0146u uz kura vajag atst\u0101t visas ikdienas raizes, j\u0101veic roku noskalo\u0161anu, un mutes skalo\u0161anu.
\n2.T\u0101l\u0101k viesi iet T\u0113jas nami\u0146\u0101, atst\u0101jot apavus pie durv\u012bm, p\u0113d\u0113jais viesis ar vieglu klaudzienu aizb\u012bd\u012bja durvis, ar to dodot z\u012bmi saimniekam, ka visi ir sapulc\u0113ju\u0161ies.<\/p>\n

\"\"\"\"
\n3.Tad ien\u0101k saimnieks, kas ar paklan\u012b\u0161anos sveicin\u0101jas ar viesiem. Seko visatbild\u012bg\u0101kais ceremonijas moments \u2013 t\u0113jas pulvera ieb\u0113r\u0161ana kr\u016bz\u0113, p\u0101rlie\u0161ana ar \u016bdeni un satura sakul\u0161ana put\u0101s.\u00a0 No \u016bdens daudzuma un t\u0113jas , ka ar\u012b no roku veikl\u012bbas ir atkar\u012bga t\u0113jas dz\u0113riena gar\u0161a. T\u0113ju gatavo porcel\u0101na b\u013codi\u0146\u0101s ar bambusa putot\u0101ju.<\/p>\n

\"\"Past\u0101v divi T\u0113jas ceremonijas veidi \u2013 biez\u0101s vai \u0161\u0137idr\u0101s t\u0113jas pagatavo\u0161ana. Pirmaj\u0101 gad\u012bjum\u0101 t\u0113ju gatavo lielaj\u0101 keramikas kr\u016bz\u0113, katrs no t\u0101s iedzer, noslauka mali\u0146u un nodod t\u0101l\u0101k. Otraj\u0101 \u2013 t\u0113ja tiek gatavota katram viesim person\u012bgi. T\u0113jas ceremonij\u0101 gadsimtiem ilgi galven\u0101s bija gei\u0161as – veco t\u0113jas meistaru mantinieces. Gei\u0161as m\u0101c\u0101s prec\u012bzu t\u0113jas ritu\u0101lu speci\u0101l\u0101s skol\u0101s.\"\"J\u0101piemin, ka Jap\u0101nas kult\u016br\u0101 noz\u012bm\u012bgu vietu ie\u0146em za\u013c\u0101s t\u0113jas dzer\u0161anas trad\u012bcijas. Jap\u0101\u0146i nekad nesaldina t\u0113ju un nepievieno tai gar\u0161vielas, bet saldmi g\u016bst, \u0113dot t\u0113jas k\u016bkas.<\/p>\n

Indija<\/strong>
\nIndij\u0101 t\u0113jas dzer\u0161anas at\u0161\u0137ir\u012bba ir nevis k\u0101 t\u0101 tiek dzerta, bet gan k\u0101 t\u0101 tiek pagatavota. Lai pagatavotu Indijas t\u0113ju tiek katl\u0101 uzsild\u012bts \u016bdens, tam pievieno cukuru un gar\u0161vielu mais\u012bjumu, uzv\u0101ra. Kad \u016bdens s\u0101k v\u0101r\u012bties, pievieno t\u0113jas lapas un pienu. T\u0113ju aplej ar mais\u012bjumu, kas pagatavots no tre\u0161da\u013cas piena un div\u0101m tre\u0161da\u013c\u0101m \u016bdens, kas sav\u0101r\u012bts ar cukuru. T\u0113ju piecas min\u016btes nost\u0101dina, tad izk\u0101\u0161 caur musl\u012bnu un salej tas\u0113s. Da\u017eos apgabalos t\u0113ju aromatiz\u0113 ar s\u0113kl\u0101m un pasniedz ar saldumiem.<\/p>\n

Krievija<\/strong>
\nSaska\u0146\u0101 ar gadsimtiem senu trad\u012bciju krievi t\u0113jas pagatavo\u0161anai izmanto patv\u0101rus, krievu valod\u0101 \u201esamovar\u201d, par t\u0101 dzimteni tiek uzskat\u012bta Krievija, bet \u0161\u012b izgudrojuma pirms\u0101kumi dr\u012bz\u0101k mekl\u0113jami t\u0101l\u0101k austrumu virzien\u0101.<\/p>\n

\"\"Patv\u0101ris nav tikai savdab\u012bgs, krievu sadz\u012bvei rakstur\u012bgs virtuves dizaina elements. Klasiskaj\u0101 (var\u0113tu jau tagad teikt – ant\u012bkaj\u0101) patv\u0101r\u012b, kas ir kurin\u0101ms ar b\u0113rzu ogl\u0113m, skaid\u0101m vai \u010diekuriem, gatavotai t\u0113jai esot pavisam cita gar\u0161a. \u0160ajos lielajos, skaisti izrot\u0101tajos met\u0101la traukos uzv\u0101ra \u016bdeni. Vispirms tas\u0113 ielej t\u0113jas stiprumu, ko pagatavo iepriek\u0161 un tur siltu kanni\u0146\u0101 uz patv\u0101ra. Lai at\u0161\u0137aid\u012btu t\u0113ju vajadz\u012bgaj\u0101 stiprum\u0101, izmanto verdo\u0161o \u016bdeni no patv\u0101ra. Tradicion\u0101li t\u0113ja ir \u013coti sp\u0113c\u012bga, t\u0101 stipruma pak\u0101pe bie\u017ei\u00a0 vien nor\u0101dot saimnieka viesm\u012bl\u012bbas pak\u0101pi. P\u0101rsvar\u0101 tiek izmantota meln\u0101 t\u0113ja, ko\u00a0 parasti pasniedz p\u0113c katras \u0113dienreizes ar cukuru un citronu.<\/p>\n

Anglija<\/strong>
\nAnglij\u0101 pie t\u0113jas dzer\u0161anas oblig\u0101ti tiek pasniegtas vair\u0101kas at\u0161\u0137ir\u012bgas t\u0113jas \u0161\u0137irnes, lai katrs var\u0113tu izv\u0113l\u0113ties t\u0113ju p\u0113c savas gaumes un noska\u0146ojuma. T\u0101 ir cie\u0146as izr\u0101d\u012b\u0161ana, kas caurstr\u0101vo visu ang\u013cu t\u0113jas dzer\u0161anas ritu\u0101lu :
\n1.Vispirms izv\u0113l\u0113to t\u0113ju uzlej individu\u0101l\u0101, ar verdo\u0161u \u016bdeni izskalot\u0101 t\u0113jkann\u0101, pat tad, ja t\u0113ja ir maisi\u0146\u0101.
\n2.Uzl\u0113jumam, neatkar\u012bgi no \u0161\u0137irnes, ir j\u0101ievelkas 3 – 5 min\u016btes, cit\u0101di t\u0113ja neuzr\u0101d\u012bs visas savas kvalit\u0101tes.
\n3.Kam\u0113r t\u0113ja ievelkas, tiek pasniegts piens, cukurs, citrons utt. Trad\u012bcija pie t\u0113jas pasniegt pienu ir \u012bpa\u0161as uzman\u012bbas v\u0113rta. Piens Anglij\u0101 ir neat\u0146emams t\u0113jas ceremonijas elements. Tas tiek pievienots daudz\u0101m indie\u0161u un Ceilonas t\u0113jas \u0161\u0137irn\u0113m, lai mazin\u0101tu kofe\u012bna iedarb\u012bbu, k\u0101 ar\u012b veidotu dz\u0113riena gar\u0161u maz\u0101k \u0161\u0137\u0113rmu. Piena viet\u0101 t\u0113j\u0101 reiz\u0113m liek citrona vai mandar\u012bna daivi\u0146u.
\n4.Tad tiek pasniegta atsevi\u0161\u0137a t\u0113jkanna ar verdo\u0161u \u016bdeni t\u0113jas at\u0161\u0137aid\u012b\u0161anai l\u012bdz vajadz\u012bgajam stipruma l\u012bmenim. \u016adenim atdziestot, t\u0113jkannas nomaina ar cit\u0101m – tas ar\u012b skait\u0101s cie\u0146as apliecin\u0101jums, kas ir oblig\u0101ts ang\u013cu eti\u0137etei.<\/p>\n

Autors: Lilita Smane (Bar.lv b\u0101rme\u0146u treni\u0146u centrs)<\/p>\n

Saist\u012btie raksti: T\u0113jas v\u0113sture, m\u012bti un le\u0123endas<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

K\u0101 ir zin\u0101ms, pirmo reizi t\u0113jas dz\u0113rienu s\u0101ka lietot \u0136\u012bn\u0101 , v\u0113l Tan ( VII \u2013 IX) laikmet\u0101. Pirms\u0101kumos t\u0113jas lapu uzl\u0113jumu izmantoja medic\u012bnas vajadz\u012bb\u0101s, bet [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5502,5459,5463],"tags":[],"class_list":["post-17006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-bez-alk-dzerieni","category-dzerieni","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17006"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17006\/revisions"}],"predecessor-version":[{"id":19208,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17006\/revisions\/19208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9021"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}