Yerba mate VERDEFLOR

How to Prepare a Good Mate

1. Choosing Yerba Mate:
The choice of yerba mate is fundamental. There are different varieties, from mild to intense, depending on the proportion of leaves, stems, and powder in the blend. Some yerbas are smoked, while others are dried without smoke, which affects the flavor.

2. Preparing the Gourd or Wooden Mate:

Initial Curing: Fill the gourd or wooden mate with yerba up to three-quarters full.

Form the Mound: Tilt the mate so the yerba accumulates on one side, forming a “mound.”

Add Warm Water: Pour warm (not hot) water at the bottom of the mate to moisten only the base of the yerba so that it swells and releases its flavors. Let it rest for a few minutes.

3. Place the Bombilla:
Once the yerba has absorbed the warm water, insert the bombilla into the side where the yerba was moistened, tilting it slightly.

4. Cebar the Mate:

Hot Water: Use water between 70°C and 80°C. Water that is too hot can burn the yerba, ruining the flavor.

Cebar Slowly: Pour the water at the base of the bombilla without moving it, to keep the yerba intact.

5. Enjoy:
The first mate is usually the most bitter, known as the “mate of the cebador.” Then, the mate is shared, each person drinks until the mate is empty, and then it is cebado again.

What You Need to Drink Mate

Yerba Mate: The star ingredient, available in different varieties depending on taste.

Gourd or Wooden Mate: Traditional container where the yerba is placed.

Bombilla: Metal tube, usually made of stainless steel or alpaca, used to drink mate.

Thermos: To keep the water at the right temperature throughout the ritual.

Sugar or Sweetener (optional): Some prefer sweet mate, adding sugar or a sweetener to the water.

Differences Between Yerba Mate

1. With Stems vs. Without Stems:

With Stems: A blend of leaves and stems, offering a milder and balanced flavor.

Without Stems: Only leaves, resulting in a stronger and more bitter mate.

2. Smoked vs. Unsoked:

Smoked: Stronger and more robust flavor, with a smoky touch that adds depth.

Unsoked: Milder and purer flavor, ideal for those who prefer a less intense mate.

3. Classic vs. Organic:

Classic: Traditional yerbas, often dried with smoke and with a stronger flavor.

Organic: Grown without pesticides or chemicals, they often have a cleaner and milder taste, preferred by those seeking a healthier consumption.

4. Regional:

Misioneras: Intense and aromatic, typical of the Misiones region in Argentina.

Correntinas: Mild and balanced, known for their sweeter taste.