Martha Vatne has a small charcoal stove under her. The furnace is a hollow cylindrical container which can be sealed by adding water. When the charcoal fire heats the water, the hot air rises along the flue naturally formed in the center of the container, which can simultaneously heat the small teapot placed in the center of the top end of the cylinder. The tea leaves have been put into the small teapot in advance, so that the black tea juice in the small teapot will be the essence. There is a small faucet under the outside of the tea maker, which is very convenient to take boiled water. Pour a proper amount of black tea into the cup in a small pot, then turn on the tap and add hot water to the cup to adjust the depth of tea soup.
Shamawat can slowly heat the water, and the water temperature is properly controlled. But at present, most Russian tea stoves on the market are electrified, and the internal structure is very different from the real Shamawat except for its similar appearance.
Russia has a vast territory and many nationalities, so the habit of drinking tea is naturally different. People like to drink Mongolian milk tea from the Volga River and Don River basins in the southwest to the areas bordering Mongolia in the east.