Argentines are completely addicted to one substance - mate. It may seem like a primative, strange pot of tea to many westerners but correctly making the herbal infusion is actually quite a skill, demanding both experience and knowledge. Amanda May shows us how...
1. Fill the gourd ½ to ¾ full with yerba mate. Cover with your hand and turn it over a couple of times to get most of the mate powder out. Add sweetener, if desired
2. Moisten the mate with a little bit of room temperature water and let sit for 30 sec. - 1 min.
3. Pour hot (but not boiling) water until it nearly fills the cup.
4. Cover the bombilla, or “metal straw’s” top with your thumb and firmly insert to the bottom of the gourd. Do not stir or move it after this.
5. Sip from the bombilla until all the water is gone. Refill with water and pass to the next person.
6. When you’re done for the day, empty the yerba into the garbage and leave the gourd out to dry.
Notes: The hotter the water, the stronger the brew. Also, yerba mate con palo (with stems) and the suave (smooth) options are not as bitter as pure leaf blends. A nice summer variation to this steamy beverage is to use a halved grapefruit as the gourd and cold water.
