Yerba mate has been making waves beyond its roots in South America (between Paraguay and northern Argentina), but do we really know how to enjoy it, or how to prepare mate properly? There are actually several ways to enjoy this plant, from the traditional method to more creative variations such as mate tereré and mate cocido. While mate is widely cultivated in its native region, the plant is increasingly threatened by local deforestation. Its leaves come from a tree that can reach several metres in height (around 4 on average). Here is how to use those leaves to brew this drink the right way.
Preparing mate well to make the most of its many associated benefits
Yerba mate has become increasingly popular in Europe over recent years, as people have gradually discovered the many benefits this drink has to offer. It is rich in antioxidants, B vitamins and iron, and low in calories. Enjoyed daily like a herbal infusion, it can help strengthen your body and support your immune system. Brewed from medicinal plants, preparing mate properly also means tapping into its role as a natural aid for digestion, as well as its ability to ease headaches and reduce tension. Yerba mate is a natural ally against fatigue and has a known detoxifying and slimming effect, which is why it features in many wellness routines. It is also calming and relaxing. Now, back to the question of how to enjoy it. How do you prepare mate tea? The method matters, as it directly influences the benefits you get from each cup.
Preparing Argentine mate: the traditional method
How do you prepare yerba mate? If you want to follow the traditional method, you will need a couple of essential accessories. First, the gourd (or calabash), the vessel used to hold the mate, and the bombilla, a metal filtering straw. Fill the gourd about three-quarters full with mate leaves. Cover the opening with your hand, turn it upside down and shake gently so that the fine powder collects on your palm. Then tilt the gourd so all the leaves gather to one side, and add a little cold water. Insert the bombilla into the lower, moistened section, draw a few drops through and discard them. Repeat with hot water (not boiling). Your mate is then ready to drink. Preparing mate well also means topping up with hot water as needed, so you can sip it throughout the day and continue drawing flavour and benefits from the leaves.
Preparing mate: the variations
If you want to prepare Argentine mate, there is a traditional method, but also a handful of lesser-known variations worth exploring. The first is mate tereré. This technique, widely used in Paraguay, produces a chilled iced tea, refreshing and thirst-quenching, which can be enjoyed instead of lemonade or water on a warm day. Simply steep about 4 teaspoons of mate in 1 litre of boiling water, leave to infuse for up to 8 minutes, then strain. Allow to cool, then add lemon juice, lemongrass or honey for a pleasant finish.
Preparing mate cocido is a second approach. This Spanish term simply means brewing mate like a regular infusion, tea or herbal drink. Treat it just as you would a black tea or green tea. Use your usual cup, teapot and tea infuser, and measure out the mate as you would any loose-leaf tea. Start with a little cold water, as in the traditional method, then top up with hot water. Leave to infuse for around 5 minutes, allow to cool slightly, and enjoy.
How to prepare mate using blends
If the bitter taste of mate is not quite to your liking, it makes an excellent base for blends with other aromas and botanicals. It pairs beautifully with lemon, citrus fruits, honey or even coffee. You can also incorporate herbs and spices such as ginger, mint, chamomile, liquorice or Rooibos to tailor the flavour to your own taste.
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