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Verão: Tempo de Chás Gelados!

Saudável e refrescante, o chá gelado é fácil de ser feito em casa, podendo tornar-se muito saboroso com o preparo adequado
postado por jornalismo em   12/01/2016

 

Por Yuri Hayashi

 

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Chás gelados com Extração Fria – alívio para dias quentes. Foto: Yuri Hayashi

A ideia de transformar o chá quente em bebida gelada tem dados históricos nos idos de 1800, quando alguns livros de culinária, tanto da Inglaterra quanto dos Estados Unidos, reuniam receitas de chás gelados em seu conteúdo. Em uma grande feira nos Estados Unidos chamada de St. Louis World’s Fair (1904), um comerciante de chás tentava servir amostras de seu produto na versão original, quente, em pleno verão, e ao perceber a recusa dos clientes por conta do calor, jogou cubos de gelo em sua bebida e a serviu gelada, popularizando este estilo que é o favorito dos  americanos até os dias de hoje.

 

Aqui no Brasil conhecemos muito o mate gelado, com grandes empresas produzindo esta infusão comercialmente, mas faz pouco tempo que os chás gelados ganharam peso nas prateleiras dos supermercados, agora vendidos como bebida gelada pronta.

 

O que muitos não sabem é que é muito fácil e prático fazer um chá gelado caseiro, e se utilizarmos chás especiais, de alta qualidade, teremos uma bebida incrível para aliviar os dias quentes que seguem no momento.

 

 

Preparo de Chá Gelado com Extração Fria (Cold Brew)

 

Você pode preparar um chá gelado de forma tradicional, esquentando a água, e depois deixá-lo esfriar para serví-lo, mas não é necessário ter este trabalho adicional. Muitas formas de preparo do chá foram surgindo ao longo do tempo, algumas por suas raízes culturais e, outras, pela sua eficiência. A Extração Fria, utilizada tando para chás como cafés, consegue retirar das folhas secas do chá os seus aromas, suas propriedades e reduz a adstringência e amargor provocado por alguns polifenóis (antioxidantes presentes no chá) e pela cafeína, que são liberados mais rapidamente em contato com a água quente.

 

Vamos ver como preparar um chá gelado com o método apresentado acima:

 

Com a proporção de 4 gramas de folhas de chá para 250ml de água, coloque as folhas direto em água gelada e deixe de molho na geladeira durante a noite. No dia seguinte é só coar e servir o chá gelado acrescentado de pedras de gelo em um copo alto. Se desejar, você pode fazer uma grande quantidade de chá para tomar ao longo da semana – o chá pronto e coado dura 5 dias na geladeira.

 

Em caso de chás especiais e chás mistos que usem o chá branco, amarelo, verde e oolongs torcidos, o tempo de geladeira é menor para se obter a extração do chá, de 8 a 10 horas. No caso de oolongs enrolados, chás preto, chás escuros e infusões herbais, estes requerem maior tempo na geladeira, de 8 a 12 horas. Se a extração for com tempo menor que o indicado, você sentirá o chá mais aguado, e se a extração for com tempo maior que o indicado, o chá ficara levemente mais amargo e menos sabores serão sentidos.

 

Uma vez o chá gelado pronto, você pode tomá-lo puro, uma forma muito saudável, ou adoçá-lo conforme seu gosto, ou ainda, você pode fazer suas próprias misturas com sucos de frutas frescas.

 

Em termos de hidratação, o chá gelado hidrata tanto quanto a água além de nos fornecer suas propriedades antioxidantes, entre outros benefícios. O mito de que o chá, sendo diurético, não funcionaria para repor os líquidos do corpo é um equívoco pois segundo pesquisas, a sua eliminação na urina é muito parecida com a da água.

 

Para aqueles que gostariam de experimentar alguns chás especiais gelados, a partir deste sábado dia 16 de Janeiro, haverá uma degustação gratuita no Café do Espaço Bbloc. Até a primeira semana de Março, em todos os sábados, um chá especial será servido gratuitamente no Café. As marcas que serão apresentadas são: A Loja do Chá, Amaya Chás, Amigos do Chá, Chá Yê!, Infusorina, Le Thé, Talchá e The Gourmet Tea.

 

Degutação de Chás Especiais Gelados

– Quando: Todos os sábados de 16 de Janeiro à 5 de Março.
– Onde: Café Espaço BBloc Escalada em Boulder – Rua Major Monteiro de Carvalho, 96 – São Bento do Sapucaí.
https://www.facebook.com/EspacoBBloc/

 

 

Yuri Hayashi é pesquisadora especialista na Escola de Chá Embahú. Escreve a respeito da cultura do chá desde 2008 e ensina sobre o tema em palestras e workshops.

 


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