It is served with a metal straw in a container typically made from a calabash gourd, but also made from a cattle horn. As a beginner, it’s best to keep it simple with a handmade set from Argentina with a straw and spoon. To prepare mate, fill the gourd with yerba and add 176oF water. Don’t move the straw once placed to avoid disturbing the filtering process.
The traditional way to prepare the tea is in a hollowed gourd called a "mate." Pour hot water, but not boiling, into the gourd filled two-thirds with "yerba." Cover the opening and gently shake to bring leaves and stems to the bottom so as not to clog the metal straw, called a "bombilla," which is then inserted into the tilt gourd.
Drunk socially in South America, mate brings families and friends together. Beyond enjoying mate in a group, the centuries-old art of sharing mate has been passed down through generations. Carefully selecting the leaves, appreciating the aroma, and steeping to let flavors develop creates anticipation and a soothing, comforting ritual.
Yerba mate is made by soaking dried leaves of the holly species Ilex paraguariensis in hot water and is served with a metal straw in a container typically made from a calabash gourd (the mate proper), but also in some areas made from a cattle horn (guampa).
The traditional method of drinking mate requires delicate care and attention. All you need is a gourd, loose leaf tea, and hot water along with your bombilla for filtering your leaves from the gourd.
After each drinking sessions, the calabash should be cleaned and dried. Mate (pronounced mah-teh) is a drink made by steeping dried leaves from the yerba mate plant in hot water. It tastes somewhat like green tea, with hints of tobacco and oak.
Sharing mate from a traditional gourd is an important social custom in parts of South America. The ritual of preparing, serving and passing the mate helps forge connections between people. Beyond just a drink, it represents friendship, hospitality and unity.
The mate gourd and bombilla need special care. The new gourd must be "cured" before use to improve the flavor and ensure its long life. And it’s essential to fully dry the gourd after each use to prevent mold growth inside.
Yerba mate is traditionally drunk from a gourd or wood cup, called a mate, using a metal straw that filters out the leaf particles.
The mate gourd is filled about two-thirds full with loose yerba mate leaves. The gourd is shaken to remove leaf powder, then the leaves are pushed to one side of the gourd, creating an empty space. This empty space is moistened with cool water to protect the leaves from hot water. Hot water (not boiling) is then poured into the gourd and the mate is passed around a circle for each person to sip through the metal straw.
Sharing mate from a traditional gourd is an important social custom in parts of South America. The ritual of preparing, serving and passing the mate helps forge connections between people. Beyond just a drink, it represents friendship, hospitality and unity.
The mate gourd and bombilla need special care. The new gourd must be "cured" before use to improve the flavor and ensure its long life. And it’s essential to fully dry the gourd after each use to prevent mold growth inside.
Yerba mate is made from the dried leaves and stems of the yerba mate plant, scientifically known as Ilex paraguariensis.
Yerba mate is consumed 6 to 1 over coffee in these countries. One of the reasons people drink yerba mate is because it’s super healthy. Yerba mate has adaptogenic properties, which means it can regulate the body’s systems. The components of this Argentine drink have made it valuable in terms of body and mind performance.
Yerba Mate is a small bush that produces evergreen leaves used to make yerba mate tea. There are 4 main components that make up drinking Yerba Mate. Across the four major mate drinking regions of South America — Argentina, Brazil, Paraguay, and Uruguay — there are three principal cuts of yerba mate. What is a cut? Essentially, a cut is the composition of three components:
- Las hojas (the leaves).