Mate (Paraguayan tea) is an excellent tonic. The drink is rich in vitamins and useful elements. The described technology, called “cimarron”, is the classic technology for brewing mate. It is not the only one, but the most correct one.
It is necessary
-
- dry brewing mate;
- cold and hot water;
- calabash;
- bombilla.
Instructions
Step 1
Take a calabash (mate brewing vessel) and fill it two-thirds full with dry mate. Tilt the vessel so that all the tea leaves are distributed along one side of it, completely exposing the opposite one to the very bottom of the pumpkin jug.
Next, pour a little water into the mat spread over one wall of the calabash. But not right away, but adding liquid in small portions. The water should be completely absorbed into the brew, soaking it. The temperature of the water depends entirely on the preferences of the person to whom the drink is intended. It can be cold or moderately hot.
Step 2
After a few (3-5) minutes evaluate the result - the contents of the calabash should swell and resemble a thick bright green gruel. After that, take a bombilla straw and, pinching the upper hole with your finger to create tightness inside, place it in the calabash, slightly dipping it into the swollen tea leaves.
Step 3
At the next stage, the calabash is topped up with hot water. When properly brewed, the mate swells and fills the calabash pumpkin completely. After the final topping up, the drink is allowed to brew for 0.5-2 minutes and begin to drink in small sips, sipping the liquid from the bottom.
Step 4
After all the liquid has been drunk, hot water is added to the calabash. One portion of the tea leaves can be poured 2-3 times, and with each topping, the taste of mate changes - from herbaceous at the first brew to bitter-tart at the next.
