{"id":3438,"date":"2026-10-06T15:07:15","date_gmt":"2026-10-06T15:07:15","guid":{"rendered":"https:\/\/samouzdraveni.cz\/?p=3438"},"modified":"2026-10-06T15:07:15","modified_gmt":"2026-10-06T15:07:15","slug":"pit-ci-nepit-nahled-do-taju-ruznych-druhu-caju","status":"publish","type":"post","link":"https:\/\/samouzdraveni.cz\/?p=3438","title":{"rendered":"P\u00edt \u010di nep\u00edt: N\u00e1hled do taj\u016f r\u016fzn\u00fdch druh\u016f \u010daj\u016f"},"content":{"rendered":"\n

\u010caj – \u00a0Opravdu jen nahl\u00e9dneme do jeho taj\u016f. A jednu v\u011bc mohu zm\u00ednit rovnou na za\u010d\u00e1tku – ur\u010dit\u011b (ho) p\u00edt.<\/em><\/strong><\/p>\n\n\n\n

Kdy\u017e si objedn\u00e1te \u010daj, m\u016f\u017ee p\u0159ed v\u00e1mi st\u00e1t \u0161\u00e1lek velmi jemn\u00e9ho b\u00edl\u00e9ho \u010daje, v\u00fdrazn\u00e9ho \u010dern\u00e9ho \u010daje, sv\u011b\u017e\u00edho zelen\u00e9ho \u010daje, vo\u0148av\u00e9ho oolongu, zvl\u00e1\u0161tn\u00edho \u017elut\u00e9ho \u010daje, zral\u00e9ho pu-erhu nebo t\u0159eba jihoamerick\u00e9ho yerba mat\u00e9. A p\u0159itom je mezi nimi obrovsk\u00fd rozd\u00edl.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

U prav\u00fdch \u010daj\u016f je p\u0159itom nejzaj\u00edmav\u011bj\u0161\u00ed jedna v\u011bc:<\/p>\n\n\n\n

zelen\u00fd, b\u00edl\u00fd, \u017elut\u00fd, oolong, \u010dern\u00fd i tmav\u00fd \u010daj poch\u00e1zej\u00ed ze stejn\u00e9 rostliny \u2013 \u010dajovn\u00edku \u010d\u00ednsk\u00e9ho (Camellia sinensis<\/em>).<\/strong><\/p>\n\n\n\n

Rozd\u00edl mezi nimi nevznik\u00e1 t\u00edm, \u017ee by rostly na r\u016fzn\u00fdch rostlin\u00e1ch. Vznik\u00e1 p\u0159edev\u0161\u00edm t\u00edm, jak se sklizen\u00e9 l\u00edstky zpracuj\u00ed a jak moc p\u0159i jejich v\u00fdrob\u011b prob\u011bhne oxidace.<\/strong><\/p>\n\n\n\n

\n \n P\u0159ehled nejd\u016fle\u017eit\u011bj\u0161\u00edch druh\u016f\n <\/summary>\n\n
\n\n \n \n \n \n \n \n \n \n \n \n \n
Druh<\/th>\n Oxidace \/ zpracov\u00e1n\u00ed<\/th>\n Chu\u0165 a charakter<\/th>\n P\u0159ibli\u017en\u00e1 p\u0159\u00edprava<\/th>\n <\/tr>\n <\/thead>\n\n
B\u00edl\u00fd \u010daj<\/strong><\/td>\n minim\u00e1ln\u00ed zpracov\u00e1n\u00ed, vadnut\u00ed a su\u0161en\u00ed<\/td>\n velmi jemn\u00fd, kv\u011btinov\u00fd, n\u011bkdy nasl\u00e1dl\u00fd<\/td>\n 70\u201385 \u00b0C<\/td>\n <\/tr>\n\n
Zelen\u00fd \u010daj<\/strong><\/td>\n oxidace se rychle zastav\u00ed zah\u0159\u00e1t\u00edm<\/td>\n sv\u011b\u017e\u00ed, bylinn\u00fd, travnat\u00fd, n\u011bkdy nasl\u00e1dl\u00fd<\/td>\n 70\u201385 \u00b0C<\/td>\n <\/tr>\n\n
\u017dlut\u00fd \u010daj<\/strong><\/td>\n podobn\u00fd zelen\u00e9mu, ale l\u00edstky proch\u00e1zej\u00ed zvl\u00e1\u0161tn\u00edm pomal\u00fdm \u201e\u017eloutnut\u00edm\u201c<\/td>\n jemn\u00fd, kulat\u011bj\u0161\u00ed, m\u00e9n\u011b travnat\u00fd<\/td>\n 75\u201385 \u00b0C<\/td>\n <\/tr>\n\n
Oolong<\/strong><\/td>\n \u010d\u00e1ste\u010dn\u00e1 oxidace<\/td>\n \u0161irok\u00e1 \u0161k\u00e1la \u2013 od sv\u011b\u017e\u00edho po medov\u00fd, ovocn\u00fd \u010di pra\u017een\u00fd<\/td>\n 80\u201395 \u00b0C<\/td>\n <\/tr>\n\n
\u010cern\u00fd \u010daj<\/strong><\/td>\n t\u00e9m\u011b\u0159 \u00fapln\u00e1 oxidace<\/td>\n v\u00fdrazn\u00fd, pln\u00fd, sladov\u00fd, ko\u0159enit\u00fd nebo ovocn\u00fd<\/td>\n 90\u2013100 \u00b0C<\/td>\n <\/tr>\n\n
Pu-erh \/ tmav\u00fd \u010daj<\/strong><\/td>\n speci\u00e1ln\u00ed zpracov\u00e1n\u00ed a u tmav\u00fdch \u010daj\u016f mikrobi\u00e1ln\u00ed fermentace \u010di zr\u00e1n\u00ed<\/td>\n zemit\u00fd, hlubok\u00fd, d\u0159evit\u00fd, n\u011bkdy nasl\u00e1dl\u00fd<\/td>\n 90\u2013100 \u00b0C<\/td>\n <\/tr>\n\n
Matcha<\/strong><\/td>\n speci\u00e1ln\u011b p\u011bstovan\u00fd a zpracovan\u00fd zelen\u00fd \u010daj rozemlet\u00fd na pr\u00e1\u0161ek<\/td>\n velmi intenzivn\u00ed, travnat\u00fd, umami<\/td>\n cca 70\u201380 \u00b0C<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n\n

\n Teploty jsou pouze orienta\u010dn\u00ed. U kvalitn\u00edch \u010daj\u016f se zp\u016fsob p\u0159\u00edpravy m\u016f\u017ee v\u00fdrazn\u011b li\u0161it podle konkr\u00e9tn\u00edho \u010daje.<\/em>\n <\/p>\n\n <\/div>\n<\/details>\n\n\n\n

A pr\u00e1v\u011b to je na \u010daji tak fascinuj\u00edc\u00ed.<\/p>\n\n\n\n

—————————————————————————————————————<\/p>\n\n\n\n

1. B\u00edl\u00fd \u010daj \u2013 \u010daj t\u00e9m\u011b\u0159 takov\u00fd, jak\u00fd ho p\u0159\u00edroda vytvo\u0159ila<\/strong><\/p>\n\n\n\n

B\u00edl\u00fd \u010daj pat\u0159\u00ed mezi nejm\u00e9n\u011b zpracovan\u00e9 prav\u00e9 \u010daje. U n\u011bkter\u00fdch kvalitn\u00edch b\u00edl\u00fdch \u010daj\u016f se skl\u00edzej\u00ed velmi mlad\u00e9 pupeny a l\u00edstky. Ty se nechaj\u00ed p\u0159irozen\u011b zavadnout a n\u00e1sledn\u011b se usu\u0161\u00ed.<\/p>\n\n\n\n

Nejde tedy o \u010daj, kter\u00fd by se slo\u017eit\u011b \u201evyr\u00e1b\u011bl\u201c mnoha technologick\u00fdmi kroky.<\/p>\n\n\n\n

Pr\u00e1v\u011b naopak. \u010c\u00edm m\u00e9n\u011b se s l\u00edstkem d\u011bje, t\u00edm v\u00edce vynikne jeho p\u0159irozen\u00fd charakter.<\/strong><\/p>\n\n\n\n

B\u00edl\u00fd \u010daj b\u00fdv\u00e1 velmi jemn\u00fd. M\u016f\u017ee p\u0159ipom\u00ednat kv\u011btiny, med, seno nebo lehce sladk\u00e9 ovoce.<\/p>\n\n\n\n

A proto\u017ee je tak jemn\u00fd, nen\u00ed dobr\u00e9 ho zal\u00e9vat vrouc\u00ed vodou a dlouho louhovat. Snadno bychom jeho jemnou chu\u0165 p\u0159ekryli ho\u0159kost\u00ed.<\/p>\n\n\n\n

\n\n\n\n

2. Zelen\u00fd \u010daj \u2013 oxidaci je pot\u0159eba rychle zastavit<\/strong><\/p>\n\n\n\n

Zelen\u00fd \u010daj se po sklizni zpracov\u00e1v\u00e1 tak, aby se minimalizovala oxidace l\u00edstk\u016f<\/strong>. K tomu se pou\u017e\u00edv\u00e1 nap\u0159\u00edklad napa\u0159ov\u00e1n\u00ed nebo zah\u0159\u00edv\u00e1n\u00ed na p\u00e1nvi.<\/p>\n\n\n\n

L\u00edstky si tak zachovaj\u00ed zelenou barvu a charakteristick\u00e9 rostlinn\u00e9 l\u00e1tky. Zelen\u00e9 \u010daje mohou b\u00fdt \u00fapln\u011b rozd\u00edln\u00e9. Jeden m\u016f\u017ee chutnat sv\u011b\u017ee a travnat\u011b, jin\u00fd nasl\u00e1dle, o\u0159\u00ed\u0161kov\u011b nebo dokonce mo\u0159sky a \u201eumami\u201c. Proto nen\u00ed \u00fapln\u011b f\u00e9r \u0159\u00edct:<\/p>\n\n\n\n

\u201eNem\u00e1m r\u00e1da zelen\u00fd \u010daj.\u201c<\/strong><\/p>\n\n\n\n

Mo\u017en\u00e1 jste jen je\u0161t\u011b nena\u0161li ten spr\u00e1vn\u00fd.<\/p>\n\n\n\n

\n\n\n\n

3. \u017dlut\u00fd \u010daj \u2013 vz\u00e1cn\u011bj\u0161\u00ed p\u0159\u00edbuzn\u00fd zelen\u00e9ho<\/strong><\/p>\n\n\n\n

\u017dlut\u00fd \u010daj je u n\u00e1s podstatn\u011b m\u00e9n\u011b zn\u00e1m\u00fd. A je to \u0161koda.<\/p>\n\n\n\n

Jeho v\u00fdroba vych\u00e1z\u00ed ze zpracov\u00e1n\u00ed podobn\u00e9ho zelen\u00e9mu \u010daji, ale po zah\u0159\u00e1t\u00ed n\u00e1sleduje je\u0161t\u011b zvl\u00e1\u0161tn\u00ed f\u00e1ze, p\u0159i kter\u00e9 se l\u00edstky nech\u00e1vaj\u00ed ur\u010ditou dobu v teple a vlhku. Doch\u00e1z\u00ed tak k pomal\u00fdm zm\u011bn\u00e1m, kter\u00e9 ovlivn\u00ed barvu i chu\u0165.<\/p>\n\n\n\n

V\u00fdsledkem je \u010daj, kter\u00fd b\u00fdv\u00e1:<\/p>\n\n\n\n

    \n
  • m\u00e9n\u011b \u201etravnat\u00fd\u201c ne\u017e zelen\u00fd,<\/li>\n\n\n\n
  • jemn\u011bj\u0161\u00ed,<\/li>\n\n\n\n
  • kulat\u011bj\u0161\u00ed,<\/li>\n\n\n\n
  • n\u011bkdy lehce nasl\u00e1dl\u00fd,<\/li>\n\n\n\n
  • s charakteristickou zlatavou barvou n\u00e1levu.<\/li>\n<\/ul>\n\n\n\n

    \u017dlut\u00fd \u010daj pat\u0159\u00ed mezi m\u00e9n\u011b b\u011b\u017en\u00e9 a tradi\u010dn\u011b vyr\u00e1b\u011bn\u00e9 \u010daje, a proto m\u016f\u017ee b\u00fdt zaj\u00edmavou volbou pro \u010dlov\u011bka, kter\u00e9mu zelen\u00fd \u010daj p\u0159ipad\u00e1 p\u0159\u00edli\u0161 ostr\u00fd nebo travnat\u00fd.<\/p>\n\n\n\n

    \n\n\n\n

    4. Oolong \u2013 n\u011bco mezi zelen\u00fdm a \u010dern\u00fdm<\/strong><\/p>\n\n\n\n

    Oolong je jeden z nejzaj\u00edmav\u011bj\u0161\u00edch \u010daj\u016f v\u016fbec. Pro\u010d?<\/p>\n\n\n\n

    Proto\u017ee nen\u00ed ani \u00fapln\u011b zelen\u00fd, ani \u00fapln\u011b \u010dern\u00fd.<\/strong><\/p>\n\n\n\n

    Jeho l\u00edstky proch\u00e1zej\u00ed pouze \u010d\u00e1ste\u010dnou oxidac\u00ed. A pr\u00e1v\u011b rozsah oxidace m\u016f\u017ee b\u00fdt velmi rozd\u00edln\u00fd. N\u011bkter\u00e9 oolongy jsou sv\u011b\u017e\u00ed a kv\u011btinov\u00e9 a mohou p\u0159ipom\u00ednat zelen\u00fd \u010daj. Jin\u00e9 jsou tmav\u0161\u00ed, v\u00fdrazn\u011bj\u0161\u00ed, medov\u00e9, ovocn\u00e9, o\u0159\u00ed\u0161kov\u00e9 nebo pra\u017een\u00e9. Proto se pod n\u00e1zvem oolong skr\u00fdv\u00e1 opravdu \u0161irok\u00e1 skupina \u010daj\u016f.<\/p>\n\n\n\n

    A je\u0161t\u011b jedna zaj\u00edmavost:<\/p>\n\n\n\n

    Kvalitn\u00ed oolongy b\u00fdvaj\u00ed \u010dasto vhodn\u00e9 pro n\u011bkolik n\u00e1lev\u016f.<\/strong><\/p>\n\n\n\n

    Prvn\u00ed n\u00e1lev nemus\u00ed b\u00fdt v\u016fbec nejlep\u0161\u00ed. U n\u011bkter\u00fdch \u010daj\u016f se chu\u0165 postupn\u011b rozv\u00edj\u00ed a druh\u00fd, t\u0159et\u00ed nebo \u010dtvrt\u00fd n\u00e1lev m\u016f\u017ee b\u00fdt \u00fapln\u011b jin\u00fd.<\/p>\n\n\n\n

    \n\n\n\n

    5. \u010cern\u00fd \u010daj \u2013 nejv\u00fdrazn\u011bj\u0161\u00ed z klasick\u00fdch \u010daj\u016f<\/strong><\/p>\n\n\n\n

    U \u010dern\u00e9ho \u010daje prob\u00edh\u00e1 v\u00fdrazn\u00e1 oxidace. Po sklizni se l\u00edstky nechaj\u00ed zavadnout, mechanicky se naru\u0161\u00ed a n\u00e1sledn\u011b prob\u00edh\u00e1 oxidace, kter\u00e1 z\u00e1sadn\u011b m\u011bn\u00ed jejich barvu, v\u016fni i chu\u0165. Nakonec se \u010daj usu\u0161\u00ed. Pr\u00e1v\u011b p\u0159i tomto procesu vznikaj\u00ed l\u00e1tky charakteristick\u00e9 pro \u010dern\u00fd \u010daj, nap\u0159\u00edklad theaflaviny a thearubiginy.<\/p>\n\n\n\n

    \u010cern\u00fd \u010daj m\u016f\u017ee b\u00fdt:<\/p>\n\n\n\n

      \n
    • sladov\u00fd,<\/li>\n\n\n\n
    • ko\u0159enit\u00fd,<\/li>\n\n\n\n
    • ovocn\u00fd,<\/li>\n\n\n\n
    • kv\u011btinov\u00fd,<\/li>\n\n\n\n
    • kou\u0159ov\u00fd,<\/li>\n\n\n\n
    • zemit\u00fd,<\/li>\n\n\n\n
    • nebo velmi jemn\u00fd.<\/li>\n<\/ul>\n\n\n\n

      Velmi z\u00e1le\u017e\u00ed na odr\u016fd\u011b \u010dajovn\u00edku, m\u00edst\u011b p\u011bstov\u00e1n\u00ed, nadmo\u0159sk\u00e9 v\u00fd\u0161ce, sklizni a zp\u016fsobu zpracov\u00e1n\u00ed. Tak\u017ee ani \u201e\u010dern\u00fd \u010daj\u201c nen\u00ed jeden jedin\u00fd n\u00e1poj.<\/p>\n\n\n\n

      \n\n\n\n

      6. Pu-erh \u2013 \u010daj, kter\u00fd m\u016f\u017ee zr\u00e1t<\/strong><\/p>\n\n\n\n

      Pu-erh je fascinuj\u00edc\u00ed p\u0159edev\u0161\u00edm t\u00edm, \u017ee u n\u011bj nekon\u010d\u00ed p\u0159\u00edb\u011bh \u010dajov\u00e9ho l\u00edstku usu\u0161en\u00edm.<\/p>\n\n\n\n

      Tradi\u010dn\u00ed pu-erhy mohou d\u00e1le zr\u00e1t a m\u011bnit sv\u00e9 vlastnosti<\/strong> n\u011bkter\u00e9 dra\u017e\u0161\u00ed jsou i v\u00fdrazn\u011b star\u00e9 nap\u0159. i 20 a\u017e 50 let. Tak\u017ee tento \u010daj dob\u0159e skladujte a nevyhazujte. Pak plat\u00ed \u010d\u00edm star\u0161\u00ed t\u00edm lep\u0161\u00ed.<\/p>\n\n\n\n

      Existuj\u00ed r\u016fzn\u00e9 zp\u016fsoby zpracov\u00e1n\u00ed a ozna\u010den\u00ed pu-erhu. U takzvan\u00e9ho sheng pu-erhu prob\u00edh\u00e1 p\u0159irozen\u00e9 zr\u00e1n\u00ed, zat\u00edmco shu pu-erh proch\u00e1z\u00ed \u0159\u00edzen\u00fdm procesem mikrobi\u00e1ln\u00ed fermentace, kter\u00fd urychluje v\u00fdvoj jeho charakteru.<\/p>\n\n\n\n

      V\u00fdsledkem mohou b\u00fdt \u010daje velmi v\u00fdrazn\u00e9:<\/p>\n\n\n\n

      zemit\u00e9, d\u0159evit\u00e9, o\u0159echov\u00e9, n\u011bkdy nasl\u00e1dl\u00e9 a\u017e lehce kou\u0159ov\u00e9.<\/strong><\/p>\n\n\n\n

      A stejn\u011b jako oolong se pu-erh \u010dasto p\u0159ipravuje na v\u00edce n\u00e1lev\u016f.<\/p>\n\n\n\n

      \n\n\n\n

      7. Matcha \u2013 \u010daj, kter\u00fd nevypijete jen jako n\u00e1lev<\/strong><\/p>\n\n\n\n

      Matcha je zvl\u00e1\u0161tn\u00ed kapitola. Je to zelen\u00fd \u010daj, jeho\u017e l\u00edstky jsou po speci\u00e1ln\u00edm zpracov\u00e1n\u00ed rozemlety na velmi jemn\u00fd pr\u00e1\u0161ek. A tady vznik\u00e1 z\u00e1sadn\u00ed rozd\u00edl:<\/p>\n\n\n\n

      U b\u011b\u017en\u00e9ho \u010daje vypijeme vodu, do kter\u00e9 se l\u00e1tky z l\u00edstk\u016f vylouhovaly<\/strong>.<\/p>\n\n\n\n

      U matchy vypijeme samotn\u00fd rozemlet\u00fd list<\/strong>.<\/p>\n\n\n\n

      Proto nen\u00ed \u00fapln\u011b spr\u00e1vn\u00e9 porovn\u00e1vat \u0161\u00e1lek b\u011b\u017en\u00e9ho zelen\u00e9ho \u010daje a \u0161\u00e1lek matchy jako dv\u011b stejn\u00e9 v\u011bci. Matcha m\u016f\u017ee m\u00edt v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 i vy\u0161\u0161\u00ed obsah n\u011bkter\u00fdch l\u00e1tek v jedn\u00e9 porci.<\/p>\n\n\n\n

      Jej\u00ed typick\u00e1 chu\u0165 je intenzivn\u00ed, rostlinn\u00e1 a \u201eumami\u201c.<\/p>\n\n\n\n

      \n\n\n\n

      A potom je tu YERBA MAT\u00c9<\/strong><\/p>\n\n\n\n

      Tady se dost\u00e1v\u00e1me k velmi zaj\u00edmav\u00e9 v\u00fdjimce.<\/p>\n\n\n\n

      Yerba mat\u00e9 nen\u00ed prav\u00fd \u010daj.<\/strong><\/p>\n\n\n\n

      Poch\u00e1z\u00ed z \u00fapln\u011b jin\u00e9 rostliny \u2013 Ilex paraguariensis<\/strong>, kter\u00e1 roste v Ji\u017en\u00ed Americe. P\u0159esto se s \u010dajem \u010dasto srovn\u00e1v\u00e1.<\/p>\n\n\n\n

      A nen\u00ed divu.<\/p>\n\n\n\n

      Obsahuje toti\u017e kofein<\/strong> a dal\u0161\u00ed biologicky aktivn\u00ed l\u00e1tky, nap\u0159\u00edklad polyfenoly, flavonoidy, chlorogenov\u00e9 kyseliny a saponiny.<\/p>\n\n\n\n

      Jak se yerba mat\u00e9 p\u0159ipravuje?<\/strong><\/p>\n\n\n\n

      Tradi\u010dn\u011b se su\u0161en\u00e9 a zpracovan\u00e9 listy a drobn\u00e9 stonky vlo\u017e\u00ed do n\u00e1doby zvan\u00e9 kalabasa<\/strong>. Do n\u00ed se zasune kovov\u00e9 br\u010dko \u2013 bombilla<\/strong>, kter\u00e9 z\u00e1rove\u0148 slou\u017e\u00ed jako filtr. N\u00e1poj se n\u00e1sledn\u011b n\u011bkolikr\u00e1t zal\u00e9v\u00e1 vodou.<\/p>\n\n\n\n

      Existuje tak\u00e9 studen\u00e1 varianta terer\u00e9<\/strong>, kter\u00e1 je obl\u00edben\u00e1 p\u0159edev\u0161\u00edm v Paraguayi a okol\u00ed. Yerba mat\u00e9 je tedy sv\u00fdm zp\u016fsobem podobn\u00e1 \u010daji, ale kulturn\u011b i zp\u016fsobem p\u0159\u00edpravy m\u00e1 vlastn\u00ed tradici.<\/p>\n\n\n\n

      Pro\u010d po mat\u00e9 c\u00edt\u00edme povzbuzen\u00ed?<\/strong><\/p>\n\n\n\n

      P\u0159edev\u0161\u00edm kv\u016fli kofeinu. Yerba mat\u00e9 m\u016f\u017ee b\u00fdt pom\u011brn\u011b siln\u00fdm zdrojem kofeinu a jeho mno\u017estv\u00ed z\u00e1vis\u00ed na pou\u017eit\u00e9m mno\u017estv\u00ed list\u016f, zp\u016fsobu p\u0159\u00edpravy i po\u010dtu dolit\u00ed vody. Krom\u011b kofeinu obsahuje tak\u00e9 chlorogenov\u00e9 kyseliny, flavonoidy a dal\u0161\u00ed polyfenoly.<\/p>\n\n\n\n

      V\u00fdzkum yerba mat\u00e9 je velmi zaj\u00edmav\u00fd, ale je pot\u0159eba b\u00fdt opatrn\u00fd s tvrzen\u00edmi typu \u201emat\u00e9 hubne\u201c, \u201el\u00e9\u010d\u00ed cukrovku\u201c nebo \u201echr\u00e1n\u00ed p\u0159ed rakovinou\u201c.<\/p>\n\n\n\n

      N\u011bkter\u00e9 studie nazna\u010duj\u00ed mo\u017en\u00e9 metabolick\u00e9, protiz\u00e1n\u011btliv\u00e9 nebo antioxida\u010dn\u00ed \u00fa\u010dinky, ale klinick\u00e9 d\u016fkazy zat\u00edm nejsou dostate\u010dn\u00e9 na to, abychom z mat\u00e9 ud\u011blali l\u00e9\u010div\u00fd prost\u0159edek.<\/p>\n\n\n\n

      \n\n\n\n

      Co maj\u00ed v\u0161echny prav\u00e9 \u010daje spole\u010dn\u00e9?<\/strong><\/p>\n\n\n\n

      P\u0159esto\u017ee se chu\u0165ov\u011b mohou velmi li\u0161it, maj\u00ed spole\u010dn\u00fd z\u00e1klad.<\/p>\n\n\n\n

      Obsahuj\u00ed nap\u0159\u00edklad:<\/p>\n\n\n\n

        \n
      • polyfenoly,<\/li>\n\n\n\n
      • kofein,<\/li>\n\n\n\n
      • aminokyseliny,<\/li>\n\n\n\n
      • miner\u00e1ln\u00ed l\u00e1tky,<\/li>\n\n\n\n
      • fluorid,<\/li>\n\n\n\n
      • aromatick\u00e9 l\u00e1tky.<\/li>\n<\/ul>\n\n\n\n

        Pom\u011br jednotliv\u00fdch slo\u017eek se ale mezi \u010daji li\u0161\u00ed. A pr\u00e1v\u011b proto m\u016f\u017ee jeden \u010daj p\u016fsobit \u00fapln\u011b jinak ne\u017e druh\u00fd.<\/p>\n\n\n\n

        \n \n l\u00e9to x zima x r\u00e1no x ve\u010der\n <\/summary>\n\n
        \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
        Kdy<\/th>\n Vhodn\u00e9 \u010daje<\/th>\n Pro\u010d pr\u00e1v\u011b tyto?<\/th>\n <\/tr>\n <\/thead>\n\n
        \ud83c\udf05 R\u00e1no<\/strong><\/td>\n \u010dern\u00fd \u010daj, matcha, yerba mat\u00e9, zelen\u00fd \u010daj<\/td>\n Obsahuj\u00ed kofein a mohou pomoci nastartovat bd\u011blost a soust\u0159ed\u011bn\u00ed.<\/td>\n <\/tr>\n\n
        Dopoledne<\/strong><\/td>\n zelen\u00fd \u010daj, oolong, b\u00edl\u00fd \u010daj<\/td>\n Leh\u010d\u00ed a sv\u011b\u017eej\u0161\u00ed volba, pokud u\u017e nechceme tak v\u00fdrazn\u00e9 povzbuzen\u00ed.<\/td>\n <\/tr>\n\n
        Po ob\u011bd\u011b<\/strong><\/td>\n oolong, zelen\u00fd nebo \u010dern\u00fd \u010daj<\/td>\n Mohou b\u00fdt p\u0159\u00edjemn\u00fdm zakon\u010den\u00edm j\u00eddla. P\u0159i nedostatku \u017eeleza je ale lep\u0161\u00ed nep\u00edt \u010daj p\u0159\u00edmo s j\u00eddlem.<\/td>\n <\/tr>\n\n
        Odpoledne<\/strong><\/td>\n b\u00edl\u00fd, zelen\u00fd nebo leh\u010d\u00ed oolong<\/td>\n Vhodn\u00e9, pokud chceme je\u0161t\u011b trochu povzbudit, ale nechceme p\u0159\u00edli\u0161 kofeinu.<\/td>\n <\/tr>\n\n
        \ud83c\udf19 Ve\u010der<\/strong><\/td>\n sp\u00ed\u0161e n\u00e1poj bez kofeinu<\/td>\n Kofein m\u016f\u017ee u citliv\u00fdch lid\u00ed zhor\u0161ovat us\u00edn\u00e1n\u00ed.<\/td>\n <\/tr>\n\n
        \u2600\ufe0f L\u00e9to<\/strong><\/td>\n zelen\u00fd, b\u00edl\u00fd, lehk\u00fd oolong<\/td>\n Sv\u011b\u017e\u00ed, leh\u010d\u00ed chu\u0165. V\u00fdborn\u00e9 jsou i jako vychlazen\u00fd n\u00e1poj.<\/td>\n <\/tr>\n\n
        \ud83d\udd25 Velk\u00e9 horko<\/strong><\/td>\n leh\u010d\u00ed zelen\u00fd nebo b\u00edl\u00fd \u010daj<\/td>\n M\u016f\u017eeme ho p\u00edt vychlazen\u00fd, ale klidn\u011b i tepl\u00fd. D\u016fle\u017eit\u00fd je dostate\u010dn\u00fd p\u0159\u00edjem tekutin.<\/td>\n <\/tr>\n\n
        \ud83c\udf42 Podzim<\/strong><\/td>\n oolong, \u010dern\u00fd, zelen\u00fd<\/td>\n V\u00fdrazn\u011bj\u0161\u00ed a aromati\u010dt\u011bj\u0161\u00ed \u010daje se p\u0159\u00edjemn\u011b hod\u00ed k chladn\u011bj\u0161\u00edm dn\u016fm.<\/td>\n <\/tr>\n\n
        \u2744\ufe0f Zima<\/strong><\/td>\n \u010dern\u00fd, oolong, pu-erh, v\u00fdrazn\u011bj\u0161\u00ed zelen\u00fd<\/td>\n Pln\u011bj\u0161\u00ed a v\u00fdrazn\u011bj\u0161\u00ed \u010daje se dob\u0159e hod\u00ed k zimn\u00edmu obdob\u00ed a k tepl\u00e9mu \u010dajov\u00e9mu ritu\u00e1lu.<\/td>\n <\/tr>\n\n
        \ud83c\udf31 Jaro<\/strong><\/td>\n b\u00edl\u00fd, zelen\u00fd, lehk\u00fd oolong<\/td>\n Leh\u010d\u00ed a sv\u011b\u017e\u00ed \u010daje mohou b\u00fdt p\u0159\u00edjemnou volbou po zim\u011b.<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n\n

        \n \u2b50 Jednoduch\u00e9 pravidlo:<\/strong>
        \n R\u00e1no m\u016f\u017eeme volit \u010daj, kter\u00fd n\u00e1s povzbud\u00ed \u2013 \u010dern\u00fd, matchu, zelen\u00fd nebo yerba mat\u00e9.\n Dopoledne se hod\u00ed leh\u010d\u00ed zelen\u00fd, b\u00edl\u00fd nebo oolong. Odpoledne m\u016f\u017eeme zvolit jemn\u011bj\u0161\u00ed \u010daj\n a ve\u010der rad\u011bji n\u00e1poj bez kofeinu, pokud jsme na kofein citliv\u00ed.\n <\/p>\n\n

        \n Podle ro\u010dn\u00edho obdob\u00ed m\u016f\u017eeme v l\u00e9t\u011b d\u00e1vat p\u0159ednost sv\u011b\u017e\u00edm a leh\u010d\u00edm \u010daj\u016fm,\n zat\u00edmco v zim\u011b \u010dasto p\u0159ijdou vhod v\u00fdrazn\u011bj\u0161\u00ed a pln\u011bj\u0161\u00ed \u010daje.\n Nen\u00ed to ale \u017e\u00e1dn\u00e9 pevn\u00e9 pravidlo. Pokud v\u00e1m v l\u00e9t\u011b chutn\u00e1 hork\u00fd \u010dern\u00fd \u010daj\n a v zim\u011b jemn\u00fd b\u00edl\u00fd, nen\u00ed na tom nic \u0161patn\u00e9ho.\n <\/p>\n\n

        \n Nejlep\u0161\u00ed \u010daj je nakonec ten, kter\u00fd v\u00e1m chutn\u00e1, dob\u0159e ho sn\u00e1\u0161\u00edte\n a kter\u00fd si dok\u00e1\u017eete vychutnat.<\/strong>\n <\/p>\n\n <\/div>\n<\/details>\n\n\n\n

        Je zelen\u00fd \u010daj opravdu zdrav\u011bj\u0161\u00ed ne\u017e \u010dern\u00fd?<\/strong><\/h3>\n\n\n\n

        Nemus\u00ed b\u00fdt.<\/strong><\/p>\n\n\n\n

        Zelen\u00fd \u010daj obsahuje p\u0159edev\u0161\u00edm katechiny, zat\u00edmco p\u0159i oxidaci \u010dern\u00e9ho \u010daje vznikaj\u00ed jin\u00e9 polyfenolick\u00e9 l\u00e1tky. V\u00fdzkum ukazuje mo\u017en\u00e9 p\u0159\u00edzniv\u00e9 \u00fa\u010dinky zelen\u00e9ho i \u010dern\u00e9ho \u010daje na n\u011bkter\u00e9 rizikov\u00e9 faktory kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed, ale u mnoha dal\u0161\u00edch zdravotn\u00edch tvrzen\u00ed nejsou d\u016fkazy jednozna\u010dn\u00e9.<\/p>\n\n\n\n

        Tak\u017ee bych se rozhodn\u011b ne\u0159\u00eddila heslem:<\/p>\n\n\n\n

        \u201e\u010c\u00edm zelen\u011bj\u0161\u00ed \u010daj, t\u00edm zdrav\u011bj\u0161\u00ed.\u201c<\/strong><\/p>\n\n\n\n

        Mnohem d\u016fle\u017eit\u011bj\u0161\u00ed je kvalita, mno\u017estv\u00ed a zp\u016fsob konzumace<\/strong>.<\/p>\n\n\n\n

        \n\n\n\n

        A co kofein?<\/strong><\/h3>\n\n\n\n

        Prav\u00e9 \u010daje obsahuj\u00ed kofein. Jeho mno\u017estv\u00ed se ale m\u016f\u017ee v\u00fdrazn\u011b li\u0161it podle:<\/p>\n\n\n\n

          \n
        • druhu \u010daje,<\/li>\n\n\n\n
        • st\u00e1\u0159\u00ed l\u00edstk\u016f,<\/li>\n\n\n\n
        • mno\u017estv\u00ed pou\u017eit\u00e9ho \u010daje,<\/li>\n\n\n\n
        • teploty vody,<\/li>\n\n\n\n
        • d\u00e9lky louhov\u00e1n\u00ed,<\/li>\n\n\n\n
        • po\u010dtu n\u00e1lev\u016f.<\/li>\n<\/ul>\n\n\n\n

          Proto nen\u00ed mo\u017en\u00e9 jednodu\u0161e \u0159\u00edct:<\/p>\n\n\n\n

          \u201e\u010cern\u00fd \u010daj m\u00e1 v\u00edce kofeinu ne\u017e zelen\u00fd.\u201c<\/strong><\/p>\n\n\n\n

          Nen\u00ed to tak jednoduch\u00e9. A mimochodem \u2013 jak jsme si vysv\u011btlovali u k\u00e1vy:<\/p>\n\n\n\n

          Thein a kofein jsou jedna a tat\u00e1\u017e l\u00e1tka.<\/h3>\n\n\n\n

          Historicky se pou\u017e\u00edval n\u00e1zev thein pro kofein z \u010daje, ale chemicky jde o stejnou molekulu.<\/p>\n\n\n\n

          \n\n\n\n

          Pro\u010d m\u016f\u017ee b\u00fdt \u010daj p\u0159\u00edjemn\u011bj\u0161\u00ed ne\u017e k\u00e1va?<\/strong><\/h3>\n\n\n\n

          \u010caj obsahuje krom\u011b kofeinu tak\u00e9 L-theanin<\/strong>, aminokyselinu charakteristickou pro \u010dajov\u00e9 l\u00edstky. Pr\u00e1v\u011b kombinace kofeinu a L-theaninu je jedn\u00edm z d\u016fvod\u016f, pro\u010d n\u011bkte\u0159\u00ed lid\u00e9 vn\u00edmaj\u00ed \u010dajov\u00e9 povzbuzen\u00ed jinak ne\u017e povzbuzen\u00ed po k\u00e1v\u011b. K\u00e1va m\u016f\u017ee p\u016fsobit rychleji a v\u00fdrazn\u011bji. \u010caj m\u016f\u017ee b\u00fdt pro n\u011bkter\u00e9 lidi pocitov\u011b jemn\u011bj\u0161\u00ed.<\/p>\n\n\n\n

          Ale i tady plat\u00ed: ka\u017ed\u00fd \u010dlov\u011bk reaguje na kofein trochu jinak.<\/strong><\/p>\n\n\n\n

          \n\n\n\n

          Kdy m\u016f\u017ee b\u00fdt \u010daj probl\u00e9m?<\/strong><\/h3>\n\n\n\n

          Ani \u010daj nen\u00ed dobr\u00e9 p\u00edt bez rozmyslu v neomezen\u00e9m mno\u017estv\u00ed. Kofein m\u016f\u017ee u citliv\u00fdch lid\u00ed zp\u016fsobit:<\/p>\n\n\n\n