Pure Yerba Mate

Pure Yerba Mate

Millions of people around the world enjoy Yerba Mate. No wonder! Sitting comfortably with a calabash passed from one to another is one of those moments you never forget. The ceremonial gathering, according to the indigenous Guarani Indians, is meant to unite. No matter whether the fellow diners are acquaintances from work, respectable visitors, friends or perhaps random passers-by. But as in other activities - nothing is dogma. Enjoy your mate peacefully while watching your favourite movie or doing creative work. It will always do you good.

Mate has to mature, just as a quality wine.

Before the green leaves of the Paraguayan holly turn into a pale yellow and distinctive-tasting beverage, they pass through countless hands. It is certainly interesting that for the holly to grow at all, the seed must be eaten by birds. Farmers grow their plants from seedlings, usually in a glasshouse. When they transplant the young hollies to the plantation, they wait at least two more years before harvesting. It is usually done manually and covers both leaves and twigs. The material is stuffed into sacks where natural fermentation and oxidation take place. However, it must not exceed 24 hours. The harvested material goes to drying and from there to a specially heated room. Here, the future yerba mate is dried at 90 ⁰C. It is followed by coarse grinding and a second bagging. This time, however, the material remains in them for 12-24 months. It matures in a room with a constant temperature and humidity. Thus, it acquires a unique colour, aroma and taste. Before packaging, the mate is crushed and sorted again.

The traditional ritual unites

In some, the need to maintain a precise procedure may cause a little rebellion. But take your advice when preparing and sipping yerba mate. You will enjoy it better if you know, at least in theory, what brewing and drinking it should look like. After all, you can always adapt the tradition to your possibilities.

The original South American preparation

Traditionally, mate is prepared in a calabaza (dried gourd skin) and drunk hot or chilled with a bombilla (metal straw).

1. Place 2-3 teaspoons of leaves in the calabash and pour warm water over them to give them a firm consistency.
2. After a few minutes, pour in hot water and leave to infuse for 3 minutes.
3. Carefully insert the bombilla into the calabash and sip the refreshing beverage slowly. You will find a small strainer at the lower end of the flask which will prevent any leaves from getting into the straw. Do not make the infusion too strong so that the bombilla does not clog!
4. You can repeat this process up to five times from one batch of mate. However, always infuse for a maximum of 3 minutes. Use sugar, lemon, orange, rum, cognac or milk to flavour, if needed.

Original ceremonial sipping

1. All participants use one bombilla and drink from one calabash.
2. The beverage is prepared and served by a master of the ritual called the Cebador.
3. According to tradition, the first pour or sip is offered to Saint Thomas (spat out on the ground by the Argentines).
4. Whoever is first treated by the Cebador sips the entire contents of the calabash. When it is refilled with water, he passes it to the person on his right hand.
5. If more than one person is present, the calabash is passed to the person sitting opposite. Those who no longer wish to sip the mate say thank you.
6. The ritual ends when the last participant says so.
7. It is recommended to return the used yerba mate to the mother Earth Pachamama by scattering it over the field or burning it.