Mate is a drink made by steeping dried leaves from the yerba mate plant in hot water. It tastes like green tea, with hints of tobacco and oak. The ideal brewing temperature for the South American beverage is approximately 170°F(77°C). Using boiling water will produce a bitter drink.
The indigenous Guaraní first cultivated the leaves before European colonization.
To brew, make a half-moon of leaves on the gourd’s bottom. Pour a small amount of cold water over first. Insert the metal straw. Pour in more hot water, but avoid getting the dry leaves on the sides wet.
Avoid using boiled water, as it is dangerous for consumption. Allow to cool 10-15 minutes before using. The ideal temperature is 160°F to 176°F (70°C to 80°C). Room temperature water can be used, but requires longer steeping.
The beverage is made by steeping dried leaves in hot water. It tastes like green tea, with hints of tobacco and oak. The ideal temperature is approximately 170°F (77°C). Using boiling water will produce a bitter, inferior beverage.
Preparing the South American drink: Use fresh, cold filtered or spring water. It is steeped in hot, not boiling, water around 160 to 180 degrees, similar to green tea. Avoid boiling water, as it makes it bitter. Allow boiled water to cool 10-15 minutes before using. Room temperature water needs more steeping time for full flavor extraction.
The ideal water temperature is between 160°F and 176°F (70°C and 80°C). Without a thermometer, boil then let sit 5-10 minutes. Don’t steep too long or it becomes bitter and foul.
You can use cold water, called tereré, but flavor extraction is slower. Active elements and nutrients burn over 100°C, so avoid boiling water.
Generally, it is steeped in hot water around 160 to 180 degrees, not boiling, similar to green tea.
Tea infusers work as well to infuse it through a mug strainer, tea-pot or tea ball. Remember to moisten the leaves with cool water before adding hot water.
You can also try this iced version, a refreshing drink for summer. Cold brewing preserves all the amazing nutritional benefits.
Making it in a French press takes only minutes, is portable and tastes earthy and delicious.
This article explains how to make the perfect cup using:
- Leaves
- Mate gourd or mate cup
- Bombilla
Pour in hot water around 160°F to 180°F then let steep for two minutes before drinking.
Water too hot makes it bitter; too cold won’t extract enough flavor.
Gourds come in shapes and need “curing” before first use.
We hope you found useful tips to become a master “cebador”.
The ratio impacts strength. More water yields milder flavor; less water makes a stronger, more intense taste. Start with a 1:1.5 ratio. Adjust to preference.