Translated material
MATE
For those who prefer a healthy lifestyle, but at the same time they need a morning stimulant, MATE (stress - for the first syllable!) - the best way out!
It is often called "Non -term tea! Simply, strictly speaking, this is not tea, because It is not made of tea tree leaves, but from dry leaves of an eternally green tropical tree ilex paraguariensis, but in its functionality it fully corresponds to exotic teas.
This drink is rich in vitamins and microelements that rejuvenate the body, normalize the metabolism, have a beneficial effect on the functioning of the heart and the nervous system and charge us with energy (the most remarkable one, there is no caffeine in the mat, but there is a mattein that has an effect close to caffeine). By the way, for a mate watching their figure, it is simply indispensable, as it dulls a feeling of hunger.
Another useful property was discovered by the student who assisted the group of scientists. He claims that the drink contains a substance that can withstand even the development of cancer.
The name of this drink comes from the word “maty”-this is how the Guarani Indians called the pumpkin, from which the vessels were made to brew and drink “Divine Dara Summary”.
A special flavor gives the mate to use a special very peculiar utensils: Calebas and bombils.
Calebas - a jug for brewing and drinking a mat, is made of hollowed and dried pumpkin, but Calebas can also be made of wood or metal (usually silver).
Bombilia - if you translate literally, then this is a straw through which they drink mate. A straw can be straight or slightly s-shaped curved. In the upper part of the straw there is a slightly flattened mouthpiece, and in the lower one that a spherical thickening with many small holes, i.e. A peculiar strain. The length of the straw is 15–20 cm.
Classical technology for brewing MATE consists of several stages:
- In Kalabasa, a dry welding of Mate is falling asleep for 2/3 of the volume.
- Kalabas leans in such a way that the tea leaves pour out to one wall, and a void forms near the other.
- In Kalabas, in small portions, water is gradually poured. There should be few water - ideally, it should only slightly moisten the mat - brewing, completely soaked.
- Let it brew for a few minutes (2-3), when the water is completely absorbed into the MATE - Hot. Readiness can be determined by slightly tilting the jug - the brewing loses fever, swells a little and looks like a thick green porridge;
- In the jug is carefully placed in the bombing, plugging the upper hole with the thumb (for tightness so that the blades do not seize). They lower the bombing to the bottom of the Kalabasy, slightly deepening it in the thick of the tea leaves.
- After that, the jug is added almost to the top with hot water.
Water should not be hot 70–80 degrees. If you pour boiling water, it quickly loses its taste and begins to bitter. In a properly prepared MATE, dry tea leaves should swell strongly and fill the jug to the top. If part of the tea leaves on top of the jug is dry, this is normal, because It is renewed in the process of subsequent filling with water.
After filling with hot water, the mat begin to drink almost immediately, the insistence time ranges from 30 seconds to 2 minutes. From too long insisting, MatE also begins to be bitter. They drink Mathe, slowly, sipping with small sips the thick of the jug from the bottom of the jug.
Nice tea party!
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