Qora choy
Qora choy, shuningdek, turli xil Sharqiy Osiyo tillarida qizil choy deb tarjima qilingan, oolong, sariq, oq va yashil choylarga qaraganda ko'proq oksidlangan choy turidir. Qora choy, odatda, boshqa choylarga qaraganda kuchliroqdir. [1][2][3]
Dastlab Xitoyda paydo boʻlgan ichimlikning nomi
红茶( "qizil choy") deb nomlangan .[1] Bugungi kunda ichimlikning Sharqiy va Janubi-Sharqiy Osiyoda, ham iste'molda, ham yig'im-terimda, shu jumladan Xitoy, Yaponiya, Koreya va Singapurda keng tarqalgan.[2] Shunga o'xshash variantlar Janubiy Osiyo mamlakatlarida ham mavjud.
Yashil choy odatda bir yil ichida o'z ta'mini yo'qotsa, qora choy bir necha yil davomida o'z ta'mini saqlab qoladi. Shu sababli, u uzoq vaqtdan beri savdo-sotiqning asosiy tovari bo'lib kelgan va qora choyning siqilgan yoki tekislangan barglari amalda Mo'g'uliston, Tibet va Sibir davlatlarida valyuta sifatida ishlatilgan( XIX asrga qadar.
Odatda, yuvilmagan qora choylar ular ishlab chiqarilgan mintaqa nomi bilan ataladi. Ko'pincha, turli mintaqalar o'ziga xos ta'mga ega choylarni ishlab chiqarish bilan mashhur.
Ko'plab tayyor qora choylar turli xil qora choy aralashmalaridan iborat. Bundan tashqari, ichimlik olish uchun qora choy ko'pincha boshqa o'simliklar yoki atirlar bilan aralashtiriladi.
- ↑ Heiss, Mary Lou. The Story of Tea: A Cultural History and Drinking Guide. Potter, 2011. ISBN 978-1607741725.
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