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Introduction to "CHICHA"
smoking :
It is believed that the first people
who enjoyed the chicha = waterpipe smoking were the Othamans.Through their
empire they have imported mainly "TOMBAC". Tombac is a low nicotine , low
tar tobacco and with a high sugar content tobacco. The tobacco was dried
and cut with a special knife to about 2 cm segments and put on the burning
part of the "chicha" to inhance the flavour of the smoke they often added
rose water or orange flower water. This went on for a couple of generations
all over the Othaman empire.
.In
the begining of this century the Egyptians made a blend of various "tobaccos"
and added sugar to it and they called this mixture "Moassel". In english
the word meant "with honey".
Until today little has changed
in the way that "Moassel" is manufactured.
It is still mixed, fermented
and matured virtually in the same way.
Tombac and Moassel were smoked
in predominantly hot countries, so the idea of filtering and cooling the
smoke were discovered together in the creation of the chicha.
The "chicha" is the first natural
filter and cooler in the world, it is still the only water filter and cooler
for tobacco smoking.
***
How to prepare the chicca
1. Clean all "chicha" components with
water
2. Fill the bottle with water until
the half way mark
3. Mount, the steel neck on the
bottle leaving the burner end on the top,
make sure
the connection between the bottle and the steel neck is
water tight,
using a sticky plastic tape if necessary
4. Take about 20 gr of "Moassel"
and mix them well with hands
5. Fill the burner with "Moassel"
evenly
6. Mount the burner on the top of
the steel neck
7. Mount the hose short end on the
steel neck and make sure it is water
tight
8. Put 2 to 3 pieces of burning
charcoal almond size each on the top of
the Moassel
on the burner
9. Draw many puffs as hard as you
can to start the chicha going
10. After 5 minutes or more if the chicha needs
it, add more burning coal
to inhance
the burning of the Moassel
.
.
.