The beverage is a tea-like drink popular in South America. It is brewed from the leaves of the Ilex paraguariensis plant. The infusion has a long history and is steeped in tradition. It is often referred to as the "drink of the gods."
The brew is traditionally consumed from a gourd using a special straw called a bombilla. The bombilla filters out the leaf particles, allowing you to easily sip the infusion. The gourd is passed around, with each person drinking in turn.
There is etiquette around drinking mate. The cebador prepares and takes the first sip from each batch. When you receive the gourd, you sip without touching the bombilla. You say "thank you" only after finishing, not when first handed the gourd.
Drinking the herbal tea provides a natural energy boost. It can increase morale, sustain the muscular system, and allow one to endure privations. The infusion is rich in nutrients and consumed by millions daily in Argentina, Uruguay, Paraguay, and Brazil. Football stars such as Messi and Suarez drink it for the benefits.
To prepare mate, fill the gourd one-quarter to three-quarters full with yerba. Add hot water (not boiling) and sip through the bombilla. The bombilla strainer prevents swallowing the leaf particles. When finished pass to the next person. Through this simple ritual, the herbal infusion enhances community and a sense of belonging.
The same gourd and straw are used by everyone drinking mate. The cebador typically drinks it completely first to ensure good quality. To decline more mate, say “Gracias”. We usually say “No Thanks”. But traditionally, circle participants have said “Gracias” when done.
If you want a durable, eco-friendly straw, consider the GFDesign Yerba Mate Bombilla Gourd Drinking Filter Straw. Made of 304 food-grade stainless steel, this straw has no smell, is easy to clean, and comes with a brush. It filters the herbal tea, coffee, teas and more. As stainless steel doesn’t release color, it’s a healthy, environmentally friendly choice.
The brew is sucked from the same bombilla for everyone. Some people clean it with hot water, but others don’t. This habit is considered unhygienic by many foreigners.
The bombilla filter stops loose leaves coming up the straw. Never stir the infusion or you’ll clog any straw.
Properly brewing mate starts with quality yerba. Pour cold water in the gourd and wait. Then add hot water and wait again. Insert the covered bombilla where you poured water. These steps ensure the best taste.
Ilex paraguariensis is traditionally consumed in central and southern regions of South America, primarily in Paraguay, Argentina, Uruguay, Brazil, Bolivia and Chile. It was first cultivated and used by the indigenous Guaraní people and some Tupí communities in southern Brazil, prior to European colonization.
The preparation consists of filling a container with yerba, pouring hot, but not boiling, water over the leaves, and drinking with the bombilla straw, which acts as a filter to draw only the liquid. The straw is traditionally made of silver. The gourd is known as a mate or guampa.
To prepare the herbal tea, you’ll need a gourd, a bombilla (yerba mate straw), and hot water. Understanding how to use the bombilla is key to enjoying this flavorful drink. The bombilla allows you to filter out the leaves while sipping.
The plant produces evergreen leaves used to make the tea. The beverage is popular in Argentina, Uruguay, Bolivia, Paraguay, Brazil and Chile. There are 4 components that make up drinking it:
- Gourd – The basic cup is made from a gourd. It can be simple or elaborately designed.
- Metal Straw (bombilla) – The leaves are placed into a gourd and a metal straw is placed into it. The metal straw strains the leaves so you can easily sip the brewed tea.
The preparation is simple – fill a container with yerba, pour hot water over the leaves, and drink with the straw that acts as a filter.
When drinking from a mug, crushed leaves and twigs float on the surface. That’s why a straw-strainer was created. Used with a good gourd, it makes the process easy.