How To Make Yerba Mate (Like An Argentinian!)

Warm up water to a temperature between 140 to 170°F, avoiding boiling water to prevent bitterness.

Use a cup or gourd (mate) to hold the yerba mate; a wooden mate made from carab wood is demonstrated.

Fill the mate halfway to 2/3 with yerba mate, using the brand Tagui.

Cover the top of the yerba with your palm and shake it at an angle to move larger particles to the bottom and smaller particles to the top.

Keep the mate at a 45° angle and prop it up on the bombia (straw).

Pour room temperature water into the mate, avoiding wetting the slope of the yerba, filling just under the level of the yerba.

Let the yerba steep for 2 to 3 minutes to absorb the water and swell.

Position the bombia on the same side as the water, pressing the filter against the yerba and resting it against the rim of the gourd.

Fill the rest of the mate with hot water, pouring only on the side of the bombia and just before reaching the top of the yerba.

Sip the mate to check if it's ready, and refill by pouring on the same side to balance the flavor.

Equipment Needed

Dietary