Mat (Paraguay tea) - excellent tonic. Drink is vitamin-rich also useful elements. The described technology called "cimarron" is classical technology of a zavarivaniye a mat. It is not only, but the most correct.
It is required to you
- dry tea leaves mat;
- cold and hot water;
- kalebasa;
Instruction
1. Take a kalebasa (a vessel for a zavarivaniye a mat) and on two thirds fill it dry a mat. Incline a vessel so that all tea leaves were distributed along one its party, having completely bared opposite to the bottom of a small jug from pumpkin. Further pour in a mat, distributed on one wall of a kalebasa, it is a little water. But not at once, and adding liquid in the small portions. Water has to be absorbed completely in tea leaves, having moistened it. Water temperature completely depends on preferences of the one to whom drink is intended. It can be and cold moderate more hotly.
2. In several (3-5) minutes estimate result – contents of a kalebasa have to inflate and remind dense bright green gruel. After that take a straw bombilla and, having clamped the top opening a finger for creation in tightness, place it in a kalebasa slightly having buried in the bulked-up tea leaves.
3. At the next stage of a kalebas it is added by hot water. Correctly made a mat inflates, completely filling with itself pumpkin-kalebasu. After a final doliv to drink 0.5-2 minutes allow to infuse and begin to drink small drafts, sipping liquid from a bottom.
4. After all liquid is drunk, in a kalebasa hot water is added. One portion of tea leaves can бцыть is filled in 2-3 times, and with each dolivka the taste a mat changes – from grassy at the first tea leaves to bitterish and tart at the subsequent.