Alexis · Fondateur d'YVY Maté
Pouring water that's too hot, stirring the bombilla, botching the well…
Mate is a very simple drink: yerba, hot water, a gourd.
But a botched preparation can spoil the experience a little - there are a few simple gestures to respect.
The good news: it doesn't take an expert. With a few adjustments - slightly cooler water, meticulous preparation, quality yerba - the difference is immediate.
In this article, we'll go through the most common mistakes and, above all, how to avoid them, so you can enjoy a lasting, flavorful mate from morning to night.
Water that's too hot
The first big preparation mistake is brewing mate with water that's too hot - the surest way to burn the leaves.
Above 80°C, the heat destroys part of the antioxidants and adds extra bitterness to the brew.
We recommend water between 70 and 80°C. This temperature reveals the aromas without harming the plant.
TIP: if you don't have a temperature-controlled kettle, just pour 3/4 boiling water into a thermos and top up with 1/4 cold water!
No thermos? As soon as you notice little bubbles appearing, the water is already at 80°C!
A traditional mate
A preparation that's too hasty
It's tempting to pour the water quickly, but mate prefers patience and measured gestures.
A few simple steps are enough to reveal all its finesse:
- Tilt the gourd slightly and shake gently to distribute the yerba.
- Pour a little lukewarm water to help form the well and avoid burning the leaves if your water runs a bit hot. Wait until the water is fully absorbed by the leaves before creating the well with the bombilla.
- With the yerba shaped into a slope, called the montañita, place the bombilla in the empty part and don't move it again: this stops all the mate from brewing too fast.
- Add the hot water (70-80°C) into the empty space. Enjoy!
By following these simple gestures, your mate will keep a stable flavor throughout the session.
How to prepare your mate?
The quality of the yerba
A good mate is above all a good terroir.
A yerba grown with respect for its environment and the plant's natural rhythm develops its full aromatic and nutritional richness.
That's what sets an organic mate apart: pesticide-free farming. But other methods improve the leaves' final quality too: hand-harvesting at maturity and smoke-free drying.
You can taste the result in every sip: a flavor not masked by smoke drying, with complex, diverse aromatic notes.
At YVY Maté, we select only unsmoked, organically farmed mates, grown in agroforestry with respect for the plant and biodiversity, with growers certified Trade For Life and Demeter.
Yerba mate leaves
Mate is enjoyed at its own pace
Mate is savored, extended, shared.
A gourd holding 20 g of mate brews around 1 L of water before losing its taste - at which point it's said to be "lavado" (washed).
Every sip reveals a different nuance: fairly intense at first, then softer over the refills.
Above all, mate isn't just a hot drink. It's a moment to savor - a gentle morning wake-up, or a moment shared with friends.
Thanks to a gradual preparation, each brew is unique, energizing and comforting, keeping you company all day long.
Want to taste the difference? Our Organic Green Mate, the Buenos Aires for lovers of character, or the Tropical Mate on the fruity side.
