As an Argentinian I was raised enjoying Yerba Mate every single day. I want to share how to prepare it like a local so next time you travel to South America or meet people from there, you know it.Before I forget, this is the video in case you prefer to watch a more complete version:

WHAT IS MATE?

Mate is an infusion made from the leaves and twigs of a Native South American tree (Ilex paraguariensis)

The story begins with the indigenous people from the forests of Paraguay (the Guaraní) and Southern Brazil (the Tupí). They found this herb, they believed it was “from the gods” and they used it mostly for physical stamina. They also believed that Yerba Mate was a gift given to them to increase vitality and heal the sick in addition to sustain life.

At the same time, the stimulant properties of this drink became very popular with Argentinian gauchos, who sipped Yerba mate to boost their energy during tough days. Mate was there in the morning and at night around the campfire.

Centuries later, in the words of the prestigious institutes and scientific societies: “It is very difficult to find a plant in any area of the world equal to mate in nutritional value because Yerba Mate contains practically all of the vitamins necessary to sustain life.”

Yerba mate contains three key xanthines: caffeine, theobromine, and theophylline. On the other hand, this antioxidant powerhouse contains 196 active compounds including 24 vitamins and minerals, 15 amino acids.

Can you imagine a drink with the strength of coffee, the health benefits of tea and the ecstasy of chocolate?

HOW TO PREPARE IT

  • Heat the water to between 75 and 80 celsius. Never boil the water, it loses flavour. But feel free to experiment at different temperatures and find your balance.
  • Fill the gourd or “calabaza” three-quarters full with Yerba and shake it making sure none of the leaves stick and try to eliminate all the powder, otherwise this will come with the water and won’t be very nice.
  • Tilt the Gourd or calabaza about 45 degrees so keep the Yerba this way, pour in the water little by little in a slow manner.
  • Let the water and Yerba combine for a second. Leave for just a couple of seconds.
  • Insert the straw or “bombilla”, pinching the end of the mouthpiece with your thumb to avoid powder to enter and your bombilla won’t block. Also try to make a little hole as that will be the crucial place to pour water.
  • Keep pouring in the water bit by bit and let it brew. Then taste it.
  • Enjoy!

If you’re interested in learning more about Yerba Mate, I wrote another article and video.