Mate tea — this tea is popular in Brazil, Argentina, Uruguay, Bolivia, but the birthplace of the tea of Paraguay. Now this is pleasant to the taste, tart drink is gaining points in other countries of the world. It has properties to stimulate the nervous system, it can be attributed to the calming energy resources.
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Put it on the stove the kettle with ordinary tap water and turn it on a strong level.
When the water boils, pour it into the gourd (Cup) to the top edge and leave it in this form for 12:00 to settle.
Thus, the walls of the Calabash become more soft and without any chemical additives.
Parboiled washed of dried gourd.
Add to it 1 teaspoon sugar.
Take the kettle, pour it in clean distilled water and put it on the stove, are included at a strong level. Water needs to boil, once it boil, cool it to 65 — 80 degrees.
Take the thermos, we scald it with boiling water.
In order to keep the water warm while we will make all the rest of the cooking, hot water poured into the thermos and close it with a lid.
Due to the thermos the water will be exactly that temperature, which we need for brewing mate.
In the add mate gourd 2/3 cups, which is about a little more than half capacity.
You can change the number of mate in kalabas on more or less all depends on your taste, the drink you like
Close the neck of the Calabash hand turn and slightly off to tea dust moved to the neck.
This process is needed to fine tea dust not to clog the strainer bambili, kalabas and bombilla
Take the gourd and insert it fish so that it was in the midst of welding.
Bombilla is a long tube with a filter on the end.
Pour a little water from the thermos, and allow it to soak into the Mat.
Add a little more water and give the drink a chance to breathe a bit, quite half a minute.
Have to climb up small air bubbles.
Pour water to the top of the Calabash.
Mate swelled and filled the jug to the top, the surface formed a fluffy foam.
This means that the drink is prepared correctly.
According to tradition it is not boiled and not brewed.
Having absorbed water, the Mat increases in volume and it produces a wonderful filter through which the nutrients that accumulate at the bottom of the Calabash.
Mate is ready, start tasting.
The drink is served in a mate gourd with bambilla.
Next include honey and various sweets.
From time to time in the gourd and pour hot water.
Its temperature should be no higher and no lower than 75 — 80 degrees.
Correctly brewed drink can be a frequent guest at your table and bring you courage, strength and peace of mind for the whole day.