The secrets to preparing a good Argentinian mate

Step By Step

#1 Fill

Fill the mate cup with 3/4 parts of yerba mate yerba mate..

#2 Shake

Cover the top with your hand and shake vigorously to integrate the blend's components properly.

#3 Hydrate

Pour a bit of warm water (40°C / 104°F) into the hollow space. Let it rest so the yerba releases itsbioactive compounds.

Place the bombilla (straw) into the moistened area, resting it against the wall of the mate so it stays firm.

#4 Position

Pour hot water (80°C / 176°F) near the straw, avoiding the "montañita" (the dry yerba slope).

#5 Brew

Choosing the Yerba Mate

Start with warm water

For a milder taste, use yerba "con palo" (with stems). For intensity, choose "despalada" (without stems). Explore barbacuá, flavored, or composite blends for variety.

Do Not Move the Straw

To avoid clogging and to prevent the dry yerba slope (montañita) from soaking too quickly, keep the straw still.

Yerba "Con Palo" (With Stems)

The Argentine favorite. Quality standards require at least 65% leaves and no more than 35% stems.

Well Mixed

Always shake the mate vigorously before starting to ensure an even distribution of the blend..

and gradually raise the water temperature until reaching 75–80°C (167–176°F)."

The Container

Wide-mouth containers are ideal to keep a larger dry surface, allowing you to gradually moisten the yerba.

Brewing Strategy

Start with warm water and gradually increase the heat until reaching 75-80°C. Brew continuously to prevent the yerba from cooling and losing flavor.

The Leaves

They contain bioactive compounds that are beneficial to health:

• Methylxanthines

• Polyphenols

• Saponins