Yerba Mate is a natural infusion prepared from the cut leaves and stems of the Paraguayan holly (ilex paraguariensis, St. Hillaire). Yerba is a natural drink that possesses extraordinary stimulating, strengthening, cleansing, and regulating properties. The composition of Yerba Mate includes many nutrients and vitamins, making its effect on the body fantastic for many reasons. But first things first.
To prepare yerba, we need:
- Yerba Mate
- Matero (vessel)
- Bombilla (straw)
- Water at a temperature of 70-80°C or ice-cold (for tereré).
How to prepare Yerba:
* Pour the dried leaves into the Matero (fill about 3/4 of the vessel). * Shake the matero (vessel). * Tilt it to the side to form a mound (the "slope") and pour in the water. * Insert the bombilla (straw). * Wait 2-3 minutes, and enjoy the wonderful taste of yerba.
Countries of origin:
- Argentine Yerba - Mild in flavor, coarsely cut, with a small amount of dust. Slightly bitter aftertaste. The ideal yerba for a beginner.
- Paraguayan Yerba - Features a smoky aroma, is more finely cut, and has a higher dust content. Stronger in effect than the Argentine variety.
- Brazilian Yerba - A juicy green, finely ground (dusty) variety of yerba. Brazilians call it Erva mate or Chimarrão. It has a fresh, grassy taste and is very efficient. With a proper mound, you can get up to 30 refills.
- Uruguayan Yerba - An interesting fact: it does not actually come from Uruguay. Yerba does not grow in that country. It is long-aged yerba, strong in taste, stimulating, and dusty without sticks. A very distinct flavor. Uruguayan yerba is very efficient, similar to the Brazilian variety.
Yerba Mate: Tereré version
In Paraguay, temperatures are often very high, so one needs to cool down. An ideal way to do this is Yerba Mate in the tereré version. Fill a thermos with ice-cold water and your favorite herbs such as chamomile, mint, or lemongrass. Pour the yerba into the matero (preferably a version intended for tereré), add ice-cold water, insert the bombilla, add ice cubes, and decorate with, for example, fresh mint and a slice of lemon. Done. Now you can enjoy the taste of cold yerba on a hot day. I highly recommend testing this method; it is one of my favorite ways to drink mate. For this type of yerba, I recommend using a Guampa.
Yerba Mate: Mate de Ruso version: A variety of yerba served with ice-cold juice, such as orange juice. The taste of yerba blends perfectly with the flavor of orange or other juices. I recommend trying this method; the taste is amazing. The perfect mate for summer. For the vessel, I recommend a Guampa.
Yerba Mate: Mate de Leche version: This is mate prepared with warm milk at a temperature of 70-80°C. The ideal variety of yerba for this type of infusion is one called Tostada. This is roasted yerba. Its taste somewhat resembles coffee, with noticeable notes of dark chocolate. For this type of brew, the best vessel is a glass one, known as a Glassanto, as it beautifully displays the appearance of yerba with milk.
Yerba Mate: Mate de Cerveza version: An ideal variety of yerba for beer fans. Pour ice-cold beer over the yerba. This is a Cuban way of drinking mate. For this version, I also recommend the Guampa; it works perfectly for it.
Types of vessels (Materos):
Ceramic - The classic, most popular vessel for drinking mate. It comes in various shapes and usually holds 250-350 ml. It is very simple to use, and you can leave the wet leaves inside for a longer time without issue.
Natural Gourd (Tykwa) - More prestigious than ceramics, but also more difficult to use. Before using a natural gourd, you must perform a process called Currado. Rinse it with warm water, and after it dries, rub olive oil into the inside of the gourd. This prevents the gourd from delaminating or cracking during later use. I do not recommend leaving wet leaves inside for long periods, as the gourd may mold.
Palo Santo - Known as the "Holy Stick." One of the most exclusive types of matero. The wood releases the flavor and scent of resin into the infusion, providing an incredible taste and aromatic experience. Its difficulty of use is similar to the natural gourd. For beginners, I recommend a metal-wrapped Palo Santo, as there is a lower probability of the wood cracking. Before the first use, I recommend rinsing it with warm water and letting it dry. Once dry, you can protect the interior with olive oil as a precaution. Palo Santo likes it when the wood is moist, but I do not recommend leaving wet leaves inside after drinking. It can mold. For this type of matero, I recommend a classic despalada.
Cuia (Porongo) - A Brazilian variety of gourd used for drinking Chimarrão. To drink from it, you must create a mound that covers half the opening of the matero. For these vessels, we use very finely ground Brazilian yerba. It can be refilled up to 30 times.
Torpedo - A natural gourd wrapped in genuine leather. These types of vessels are very often handmade to order. This type of vessel must be cared for with a high degree of diligence. You can drink all kinds of yerba in this vessel.
Guampa - A vessel used for drinking Yerba Mate in the tereré form. Original guampas are made from a cow's horn or hoof. It is best to drink Yerba Mate in the tereré form (with ice-cold water) from this vessel.
Types of Yerba Mate:
- Despalada (no sticks)
- Elaborada (with sticks)
- Elaborada sin palo (without sticks)
- Elaborada con palo (with sticks)
- Compuesta con hierbas (mixed with herbs)
