Yerba is the loose leaf blend. Mate can mean the drink or the vessel you drink it from. A bombilla is the metal straw with a filter at the bottom. If you’re shopping for your first cup, decide how you want to brew it before choosing a brand.
Choose a style
- A traditional loose-leaf bag suits a gourd and bombilla. Playadito is one place to start. On Argentine packages, con palo means the blend includes pieces of stem and sin palo points to a leafier cut.
- Suave is a producer’s name for its milder style. Try Rosamonte Suave if you want that option. The flavor also depends on your water temperature and how much fresh yerba you wet with each pour.
- Compuesta means ingredients such as herbs have been blended with the yerba. CBSé Hierbas Serranas offers this style. Check the individual bag for the blend.
- Mate cocido works in an ordinary mug. La Tranquera mate bags let you steep one serving without a gourd or straw. Follow the brewing instructions on the box.
How to prepare loose yerba
- Fill the mate about two-thirds to three-quarters full. Tilt it so the yerba gathers to one side and leaves a hollow on the other.
- Add a small splash of warm water to the hollow. Give the lower leaves time to absorb it. Slide the bombilla into this damp side and leave it in place.
- Add a little hot water to the same spot. Water around 160–170°F (71–77°C) is a starting range for brewing. Let the sip cool to a comfortable temperature.
- Drink through the bombilla, then refill the damp side. Gradually wet more of the dry mound as the flavor weakens. Stirring moves fine particles around the filter and can clog the straw.
If the first pour tastes harsh, try slightly cooler water. If the flavor disappears after a few refills, keep more of the mound dry at the start. Traditional preparation from Yerba Mate Argentina.
Browse yerba mate or choose an alfajor to share with your next round of mate.