Content

• Ingredients
• To step
• Method 1 of 2: Traditional
• Method 2 of 2: Alternatives
• Tips
• Warnings

Maté (pronounced mah-teh) is a drink made from the dried leaves of the maté plant and hot water. The rejuvenating properties of yerba mate were first discovered by the Guarani Indians of South America and are now enjoyed in Uruguay, Paraguay, Argentina, parts of Brazil, Chile, East Bolivia, Lebanon, Syria and Turkey. It tastes scary like green tea, with a hint of tobacco and oak. The simplest method is to use yerba mate is like any loose leaf tea; soak in hot water and filter out the leaves before drinking. (Note: The ideal brewing temperature is about 77 ° C; boiling water will make the drink bitter and less tasty.) However, to enjoy maté in the traditional way, prepare it as described below.

Ingredients

• Yerba mate
• Cold water
• Hot but not boiling water

To step

Method 1 of 2: Traditional

1. Use a gourd and "bombilla". Maté is traditionally brewed and served in a gourd (also called a mate) and drunk through a metal straw that goes by the name "bombilla" (pronounced bome-bee-ja). There are also mate cups made of metal, ceramic or wood. You can also use a normal teacup, but you definitely need a "bombilla".
   • A gourd that you use for the first time must be cured or the first few drinks will taste quite bitter. Curing removes the soft inner layers of the gourd and "spice" the inside with the flavor of maté. Fill the gourd with boiling water almost to the metal rim (or to the top if there is no metal rim) and let rest for 10 minutes. Then carefully scrape the membrane from the gourd with a metal spoon and under running water (but do not remove the center trunk). Finally, place the cleaned gourd in the sun for a day or two or until it is completely dry.
2. Clean the gourd (or whatever container you used) when you're done and let it dry. Containers made from organic matter can rot and your mate will taste like that.

Method 2 of 2: Alternatives

1. The following cooking options are useful, but the taste may be slightly different from the traditional method. It is recommended that you try the traditional preparation and then experiment with the methods below until you achieve a similar taste.
   • In Paraguay, yerba maté is drunk cold and the hot water is replaced by water with ice and, in some cases, by a spice mixture. Instead of the gourd, a hardened beef horn is used to pour the yerba mate. This preparation is known as "Tereré".
   • In some places, such as Argentina, mate is also sold in tea bags (called "mate cocido"), so it can be brewed like most teas (but still not in boiling water).
2. If you have a cafetière, you can also prepare the mate in it. See Using a French press for this.
   • You can also prepare the mate in a standard automatic coffee maker. Simply place the maté where you would normally place the coffee grounds.
3. If you find that you don't like the taste of yerba mate, you can replace it with desiccated coconut and add warm milk instead of warm water. Children and sweet lovers will enjoy this in a cold winter.

Tips

• You can also add fresh mint leaves or other aromatic plants directly to the water.
• For a sweeter drink, you can add a little more sugar or honey to the gourd before pouring in the hot water.
• In some parts of South America, citrus peel (especially oranges) is added to the spice or brewed in nearly burnt milk.
• You can also add chamomile (Egyptian chamomile has a strong flavor), mint leaves or star anise to the yerba mate.
• In the summer, try making "tereré" by replacing the hot water with ice-cold water or lemonade. For tereré it is better to use a small metal cup or a glass preserving jar instead of a gourd.
• Maté contains caffeine, but usually less than coffee or tea.

Warnings

• Note that not much research has been done and that there is no certainty about the claims that mate could cause cancer. There is another trial-based study that claims that yerba maté clears colon cancer in particular.
• Cancer research against yerba mate has not yet investigated the toxicity of "alpaca" or "German Silver," also known as nickel silver. Its toxicity is said to have serious health consequences, including cancer. Future research may discover that the ornamental elements of the gourd and the "bombillas", which are made from a mineral complex, are at the root of these cancers.
• Studies suggest that people who drink large amounts of mate every day are at higher risk for certain cancers.
• Don't forget that drinking a warm liquid through a metal straw will make the straw warm! First take a small sip.