Yerba mate looks complicated the first time you see it: a gourd full of leaves, a metal straw, a thermos. But once you've made it twice, it takes less than a minute. Here's how.
What you need
- Yerba mate. If you're new, start with a smooth, mild one like Playadito. If you'd like something softer still, try one of the fruity CBSé blends.
- A gourd (the cup, also called a mate). A wooden jujube gourd or a stainless steel one is the easiest to start with: no preparation needed.
- A bombilla, the metal straw with a filter at the bottom. See all bombillas.
- Hot water, not boiling. Around 70 to 80°C. A thermos keeps it at the right temperature for hours.
Want everything at once? The Playadito starter set has a gourd, a bombilla and 500 g of yerba.
How to prepare mate, step by step
- Fill the gourd about two-thirds with yerba.
- Cover the top with your hand, turn the gourd upside down and shake it gently. This brings the fine dust to the top, so it doesn't end up in your bombilla.
- Tilt the gourd so the yerba forms a slope, high on one side and low on the other.
- Pour a little cool water into the low side and wait a few seconds. This protects the leaves from the hot water and makes the flavour last longer.
- Put your thumb over the top of the bombilla and push it into the wet, low side, down to the bottom. Once it's in, don't stir it.
- Pour hot water (70 to 80°C) into the same spot, next to the bombilla, and drink until you hear a slurp.
- Refill and repeat. You can refill the same yerba many times. When the taste gets weak (the mate is lavado, "washed out"), empty the gourd and start fresh.
Tips for your first mates
- The first sips are the strongest. Mate gets milder with each refill.
- Too bitter? Use slightly cooler water, or try a flavoured yerba. In Argentina and Uruguay many people drink it plain (amargo), but a little sugar or honey is also common.
- Don't use boiling water. It burns the leaves and makes the mate bitter.
- Clean up after: empty the gourd, rinse it with water and let it dry. Rinse the bombilla too.
A natural calabash gourd needs curing first
Gourds made from real calabash, such as the Martin Fierro imperials, need curing before the first use. Fill the gourd with used, wet yerba and hot water, leave it for a day, then empty and rinse it. Repeat once or twice. After that it's ready. Wooden, glass and steel gourds don't need this.
Try it cold: tereré
In Paraguay, mate is often drunk ice-cold: same gourd and bombilla, but with cold water and ice, sometimes with mint or a slice of citrus. Kurupi Menta Boldo and the fruity CBSé blends are great for this.
Questions about which yerba or gourd to pick? Send us a message. We're happy to help.