Yerba mate (usually just called "mate", said mah-tay) is one of the most popular drinks in South America, and more people in the UK are trying it every year. If you've picked up a bag of yerba and wondered what to do with it, this guide covers the basics: what yerba mate is, the kit you need, how to prepare a traditional gourd step by step, and a few easy ways to make it without any special equipment.
What is yerba mate?
Yerba mate is a drink made from the dried, chopped leaves and stems of Ilex paraguariensis, a holly plant native to South America. The dried plant is called yerba, and the drink, and the cup it's served in, are both called mate.
It's drunk every day across Argentina, Uruguay and Paraguay, and in southern Brazil, where it's called chimarrão. The flavour is leafy, earthy and a little bitter, a bit like a robust green tea with a smoky, woody edge depending on how the leaves were dried.
Yerba mate contains caffeine.
The traditional kit
The gourd (the mate)
Traditionally a hollowed, dried calabash gourd, though you'll also find wood, ceramic, glass, silicone and stainless steel versions. Natural gourds need a little care before first use and should be dried out between sessions. Ceramic, glass and steel are the easiest place to start because they're simple to clean.
The bombilla
A metal straw with a filter at the bottom, so you can sip the drink without getting a mouthful of leaves. Once it's in place, try not to stir or move it around, or the filter clogs.
The yerba
Yerba is sold in a few styles. Con palo ("with stems") includes stems and tends to taste milder. Sin palo or despalada ("without stems") is mostly leaf and usually tastes stronger. Some yerbas are smoked, some are aged, and some are blended with herbs or citrus peel. Brazilian yerba for chimarrão is ground very fine and bright green.
Hot water, not boiling
A flask or a kettle with temperature settings helps. Aim for about 70 to 80°C. Boiling water scalds the leaves and makes the drink harsh and bitter. If your kettle doesn't have settings, let it boil, then leave it to stand for a few minutes before you pour.
How to make yerba mate in a gourd: step by step
- Fill the gourd about half to two-thirds full of yerba. It looks like a lot, but that's normal.
- Cover the top with your palm, turn the gourd upside down and give it a gentle shake. This brings the fine dust towards your hand, which you can tip away, so it doesn't clog the bombilla.
- Tilt the gourd so the yerba settles into a slope, piled up on one side with a hollow on the other.
- Pour a little cool or lukewarm water into the hollow and let it soak in for a minute. This dampens the leaves and protects them from the hot water that follows.
- Insert the bombilla into the damp hollow, filter end first, with your thumb over the top. Push it down to the bottom against the side of the gourd. From now on, leave it where it is.
- Pour hot water (70 to 80°C) into the hollow, next to the bombilla, keeping the top of the slope dry for now.
- Sip until you hear a gentle slurp, then refill. Keep pouring into the same spot. The dry top of the slope slowly gets used as you go, so the flavour lasts.
A gourd can be refilled many times. When the flavour has faded and the drink tastes washed out, people say the mate is lavado ("washed"). That's the time to empty it and start fresh.
Sharing mate: the round
In much of South America, mate is a social drink. One person, the cebador, prepares the gourd and drinks the first serving or two, which are the most bitter. Then they refill it and pass it to the next person, who drinks the whole gourd and hands it back. The cebador refills it and passes it on around the group.
A couple of customs worth knowing: don't move the bombilla, and only say "gracias" when you've had enough, because in Argentina and Uruguay "thanks" often means "no more for me".
Easy ways to make yerba mate without a gourd
No gourd or bombilla? You can still try it.
In a French press (cafetière)
Add a tablespoon or two of yerba, pour over water at 70 to 80°C, leave it for about three to five minutes, then press and pour. Adjust the amount and time to taste.
Like a cup of tea
Mate is also sold in tea bags, sometimes called mate cocido in Argentina. Brew it in a mug like any tea, again with water that's off the boil.
Cold: tereré
In Paraguay, mate is often drunk ice-cold as tereré. Make it the same way as the gourd method, but use iced water or chilled fruit juice instead of hot water.
Flavour tips
- Too bitter? Check your water temperature first, then try a con palo yerba or a smaller amount of leaf.
- Want it sweeter? Some people add a little sugar or honey, or a strip of orange or lemon peel. In Uruguay and Argentina, plenty of people drink it plain (amargo).
- Clogged bombilla? You probably moved it, or there was too much dust in the yerba. Shake the dust out more next time.
- Looking after a natural gourd: empty it after each session and let it dry fully, opening side up, so it doesn't go mouldy.
Frequently asked questions
Does yerba mate contain caffeine?
Yes. Yerba mate contains caffeine, like tea and coffee. The amount varies with the yerba, how much you use and how long it steeps. The NHS advises that if you're pregnant, you should have no more than 200mg of caffeine a day.
What temperature should the water be?
About 70 to 80°C. Boiling water makes yerba mate harsh and bitter.
How is yerba mate different from matcha?
They're different plants. Matcha is powdered green tea from the tea plant, whisked into water. Yerba mate is made from the leaves and stems of a South American holly and steeped. If you're curious about matcha too, read our guide on how to make matcha at home.
Do you sell yerba mate?
We don't sell yerba mate at the moment.
Questions?
Legally Green is a small independent business in Brighton and Hove. If you have a question about this guide, get in touch or email legallygreenuk@gmail.com. For more guides, have a look at our blog.