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The Mate Blog

Top 5 of the different methods to prepare your mate

Aug 14, 2020

Yerba mate, mate or mate tea is an ancestral energy drink from South America.

Consumed for generations by the Guaranis, yerba is made up of mate leaves and sometimes stems .

It can be infused in the traditional way in a calabash or in the manner of tea, in infusion.

We are going to see how to infuse your mate with 5 different methods? How to prepare your mate in the traditional way?


  1. Traditional calabash preparation
    1. How to prepare a traditional mate?
  2. Preparation in biodegradable infusette bag
  3. Preparation in a tea ball
  4. Preparation in French press
  5. In cold infusion, called "tereré"

Traditional calabash preparation

artisanal mate calabash

A torpedo and trucker mate calabash

The preparation of yerba mate in a calabash (or mate pot) is a real ceremony. Taking the time to prepare your calabash helps to appreciate the present moment with friends or family. It's embarking on a unique and friendly experience of the Argentine way of life and sharing.

The traditional method remains the best and allows you to consume your organic mate in the traditional way in order to feel the flavors and virtues of this drink in a more concentrated way. Also, it will be necessary to gather some essential accessories for the preparation. You will need a mate gourd , which will serve as a container for your leaves. You will also need a mate bombilla , it is a metal straw used to filter the leaves from the water.

How to prepare a traditional mate?

calabash mate preparation

Steps for preparing mate in a calabash

The preparation of a traditional mate is :

  • Fill your gourd with yerba mate about ¾ full.

  • Tilt the calabash and when the leaves are all lodged on one side, you can pour warm or cold water.

  • Leave for 5 to 10 minutes so that the leaves soak up the water, this will make it easier to form your gourd and avoid burning the leaves.

  • The bombilla will serve as a filter. Place the head of it at the bottom of your calabash.

  • Add your hot water (it must not be boiling) in the hollow space of your preparation.

Your mate is ready!

Keep your hot water nearby! Indeed, after drinking all the water in your calabash with your bombilla, add hot water.
Drink and repeat the procedure just adding water.

Also, know that you can keep the same mate in your calabash and drink it throughout the day.
After several dozen infusions (1L to 1.5L of water) , your yerba will no longer have much taste. This is called a "washed" yerba mate.

To learn more about the method of preparing organic yerba mate in a calabash, nothing beats a video:

Preparation in biodegradable infusette bag

We have developed a yerba offer packaged in the form of a biodegradable infusette bag . The maté cocido (or infusette) allows you to carry and enjoy your organic drink at any time.

These infusette sachets are produced from corn starch which makes them 100% biodegradable within 3 weeks.

The infusion method is identical to the infusette tea bags you know. The infusion time differs depending on the types of yerba and the intensity you want to obtain.

We recommend brewing in simmering (not boiling) water for between 3 and 5 minutes for a moderate intensity and up to 10 minutes if you want a more pronounced flavor.


Preparation in a tea ball

If you don't have a gourd, a tea infuser might also do the trick. We offer a bulk solution ( eco-refill ), made from recycled and recyclable kraft in turn to prepare your yerba in a tea ball .

The principle is simple because it is identical to the preparation of tea. All you have to do is pour a teaspoon, or 2 to 3g, of your favorite yerba into your tea ball. Then leave to infuse at your convenience in water adapted to the type of leaves: between 70 and 80°C for a green mate matured for 24 months and between 80 and 90°C for a roasted yerba.

Preparation in French press

This is the perfect infusion method if you don't have the traditional equipment such as a mate gourd and its bombilla . The French press coffee maker allows an ideal infusion in quantity.

For the preparation, just like an infusion of tea or coffee , pour hot water into the French press and let your yerba infuse between 3 to 7 minutes depending on the intensity you want to find. The French press coffee maker has the advantage of allowing perfect infusion of the leaves and leaving no deposit.

You now know how to drink the hot drink with your friends, or your office colleagues while enjoying an intense flavor close to the infusion obtained in a mate calabash!

In order to sweeten the preparation, you can of course add sugar , honey or agave syrup !

In cold infusion, called "tereré"

Beyond the traditional preparation of mate tea, you have the possibility of drinking mate in cold infusion , called "terere". Very widespread in Paraguay, this method of frozen consumption based on Yerba mate is thirst-quenching, healthy and friendly. We recommend this infusion rather in summer to replace a lemonade or a soda for example.


  • YVY Maté
    Jul 27, 2022 at 11:00

    Bonjour Max !

    Les deux méthodes d’infusion sont très différentes. L’infusion en calebasse, plus traditionnelle est plus adaptée chez soi ou au bureau, c’est vous qui décidez le temps d’infusion et la quantité d’eau à infuser.

    L’infusion en thermos infuseur peut être intéressant lors de trek ou de randonnées par exemple, où la calebasse pourrait être complexe à transporter :)

    N’hésitez pas à nous contacter par mail pour de plus amples conseils !


  • Max
    Jul 27, 2022 at 10:54

    Bonjour, j’aimerais me mettre au maté mais j’hésite entre le consommer en calebasse ou avec un thermos infuseur. Que me recommandez-vous?


  • YVY Maté
    Jul 25, 2021 at 13:52

    Bonjour Denis !

    Exactement, il suffit de suivre la même procédure qu’avec du café. On conseille une infusion de 3 à 7 minutes. Si c’est la première fois, vous pouvez essayer une infusion courte pour vous habituer !

    Très bonne journée et bon maté !


  • Denis
    Jul 25, 2021 at 13:46


    Voulant me mettre au Maté, à la place du café, je commencerais par une préparation en cafetière à piston. Pour la quantité, c’est le même principe que pour le café, c-a-d mettre du maté juste dans le renfoncement de la cafetière ?



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