Preparing traditional yerba mate involves a few simple steps. The amount of yerba, the water temperature and the way you position the bombilla all play an important role in achieving an enjoyable mate and preserving its flavour over multiple infusions.
In this guide, learn how to prepare yerba mate, from preparing the yerba to drinking your first infusion, following the traditional method used in Argentina and other South American countries.
To prepare traditional yerba mate, you’ll need four essential things: a mate gourd, yerba mate, a bombilla and hot water.
The mate gourd is the vessel in which yerba mate is prepared and enjoyed. Traditionally, it is made from a natural gourd, although wooden and stainless steel mate gourds are also available.
Yerba mate is the essential ingredient in the preparation. Depending on the yerba you choose, the flavour can be milder, more intense, smoky or more herbal.
The bombilla is the filtered straw used to drink yerba mate without drawing up the yerba leaves. It is placed directly into the mate gourd and generally stays in position throughout the drinking session.
Finally, have a thermos ready to keep your water at the right temperature and refill your mate several times as you drink it.
Traditional yerba mate is drunk hot, but the water should never be boiling. A temperature between 70 and 80°C is ideal for gradually infusing the yerba and preserving its flavours.
Yerba mate can also be enjoyed cold. This preparation, known as tereré, is particularly popular in Paraguay and some neighbouring regions. The yerba is infused with cold or iced water, sometimes with aromatic herbs or citrus fruits.
In this article, we’ll focus on the traditional preparation of hot yerba mate.
Start by heating the water to between 70 and 80°C. The water should not reach boiling point, as excessively high temperatures can affect the yerba’s flavours and make the mate more bitter.
A temperature of around 70°C is a good starting point. If your kettle allows you to set the temperature, select it directly. Otherwise, remove the water from the heat when it starts to steam.
Then pour the hot water into a thermos to keep it at the right temperature throughout your mate session. This way, you can refill your mate several times without having to reheat the water.
Fill your mate gourd about two-thirds full with yerba mate. This amount provides a good flavour while leaving enough space to form the montañita and pour in the water.
Once you’ve added the yerba, cover the opening of the mate gourd with your hand, turn it upside down and shake it gently. This helps mix the yerba and brings some of the finer particles to the top, reducing the risk of clogging the bombilla.
Then gently bring the mate gourd upright while keeping it slightly tilted, so that the yerba remains gathered on one side..
When you tilt the mate gourd, the yerba should remain gathered on one side, as shown in the previous step.
Then pour a small amount of lukewarm or room-temperature water into the lower part of the mate gourd. The aim is to gradually moisten the yerba without wetting the entire surface.
Let the yerba absorb the water for a few minutes. This moist base will make it easier to position the bombilla and help maintain the montañita as you drink.
After resting for about 10 minutes, the moistened yerba should have expanded slightly and be firm enough to hold its shape.
Use the slope of the yerba to form the montañita: part of the yerba should remain higher on one side of the mate gourd, while a hollow forms on the other side.
Then insert the bombilla into the hollow, all the way to the bottom of the mate gourd. Once in place, avoid moving it or stirring the yerba: the bombilla should remain in this position throughout your mate session.
Your mate is now ready to drink. Gently pour the hot water into the hollow, right next to the bombilla, without wetting the entire surface of the yerba.
Then drink the mate through the bombilla until you have finished all the water in the mate gourd.
Refill the mate in the same spot and repeat the process as many times as you like. By always pouring the water into the same area, part of the montañita remains dry and gradually becomes moistened with each infusion.
Once prepared, yerba mate is drunk directly using the bombilla. Drink the infusion until there is almost no water left in the mate gourd. A slight slurping sound usually indicates that you have reached the end.
You can then refill your mate or wait until you feel like drinking again. The advantage of using a thermos is that it keeps the water at the right temperature. This way, your mate can accompany you for several hours, depending on your drinking pace.
The flavour of yerba mate naturally changes with each infusion and gradually becomes less intense. When the yerba has almost no flavour left, it is considered “washed out”. At this point, it is time to replace it with fresh yerba or empty and clean your mate gourd before leaving it to dry until the next use.
Traditionally, yerba mate can also be shared. The same mate gourd is passed from one person to another, while one person is responsible for pouring the water before passing it to the next person.
Always pour the water near the bombilla and gradually moisten the montañita. This will help preserve the flavour of your mate for longer over successive refills.
Although preparing yerba mate is fairly simple, a few mistakes can affect its flavour or make the drinking experience less enjoyable.
Avoid pouring boiling water over the yerba. Water that is too hot can make the mate more bitter and affect its flavours. A temperature between 70 and 80°C is ideal.
The amount of yerba should be adapted to the size of your mate gourd. As a general rule, you can fill it about two-thirds full. However, for a large mate gourd, filling it halfway may be enough.
The key is to use enough yerba to form the montañita while leaving enough space to pour in the water.
Avoid pouring water over the entire surface of the yerba. Instead, pour it into the hollow near the bombilla to gradually moisten the montañita over successive infusions.
Once the bombilla is in place, avoid moving it or stirring the yerba with it. This could break up the montañita and allow more small particles to pass through the filter.
Once you’ve poured in the water, avoid leaving your mate for too long before drinking it. The yerba continues to infuse while in contact with the water, and the flavour can quickly become much more bitter and intense.
Drink all the water in the mate gourd before taking a break. You can then wait as long as you like before pouring in more hot water when you feel like drinking mate again.
Preparing traditional yerba mate may seem a little technical at first, but the right steps quickly become second nature. Water between 70 and 80°C, the right amount of yerba, a well-formed montañita and a correctly positioned bombilla are all you need to fully enjoy your mate.
As you prepare mate more often, you can adjust the amount of yerba, the water temperature and the infusion time to suit your taste. There is no single way to drink yerba mate: the important thing is to find what works best for you.
If you use a natural mate gourd, remember to take good care of it after each use. Discover our complete guide to learn how to care for a mate gourd and keep it in the best possible condition for as long as possible.
Enjoy your mate! 🧉
