How to prepare Yerba Mate like a real Argentino!
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- Опубліковано 15 лис 2020
- What's up Materos!
Here's a quick tutorial on how to infuse yerba mate with a gourd and bombilla. The famous South-American infusion! This is the most efficient way to extract the highest amount of nutrients and feel the full effect of yerba mate. In order to have a good experience, it's essential to follow these simple steps
INGREDIENTS
-Organic Yerba Mate
-Room temperature water
-Hot water (75 degres)
GEAR
-Kettle
-Silicone yerba mate gourd
-Bombilla (filtering straw)
METHOD
-Add some yerba mate in your gourd up to the 3/4.
-Place the palm of your hand on the opening of your gourd in order to cover it all.
-Flip it upside down and give a little shake to bring all the stems (larger particles at the bottom and the fine powder at the top.
-Remove your hand slowly while keeping your gourd and 45 degres. This will create what we call: the montañita. This is essentially a stack of yerba on one side of the gourd and a hole on the other.
-Add some room temperature water at the bottom of your stack of yerba to moisten the leaves.
-Insert the bombilla in your gourd without stirring. (It may clog the bombilla) Don't mess around with the bombilla!
-Heat some water to +/-75 degrees (never use boiling water it might burn and all the good nutrients present in the leaves)
-Add some hot water in the mate and drink instantly.
-Yerba mate does not require any steeping time (drink every infusions right away).
-Enjoy the same yerba mate up to 15 times.
Find some more information on mateina.ca and shop organic, fair trade and unsmoked yerba mate from Argentina. Shipping the finest quality of Yerba Mate world wide!
Salud!
im argentinian and i´d like to add a few tips. First, you block the bombilla opening on the top while sticking it into the yerba so the yerba won´t get inside the bombilla. Second, you always pour the hot water (80 degrees not 70) on the bombilla side, trying to leave the other half as dry as possible. NEVER EVER EVER EVER! move the bombilla.
How do you keep the bombilla from moving?
@@DeathTrapProductions you just sip from it, it's not a spoon.
@@ricardoaraoz717 It's a straw. Why would anyone use it as a spoon?
@@DeathTrapProductions how would I know. Ask the blokes that grab the bombilla and move it. All you have to do is sip from it and return the gourd, it's not rocket science.
@@ricardoaraoz717 If I need a spoon I"ll use a spoon. Do you drink off of your plates? Thanks for nothing bud.
That was easy and straightforward, it wasn’t that complication and thanks alot
It"s quite complicated
Great video. Came here for preparing a silicone gourd because I want one for backpacking. Great quick instructions. Looks like I’m making the correct choice.
Thank you so very much. On point to the point straight up, I love it. Appreciate the instruction. Enjoy!
So nice thats its easy! After watching Huberman on yerba I decided to try, where has it been all my life!! Love it!
Thank you for the straight forward explanation.
I love vertical videos about good stuff! Thnx
Just bought your yerba mate, its amazing! 🙌🏾
Thanks for just keeping it short and sweet
Just because you have that "Buena Vista Social Club" poster on the wall, I'm liking this video. That's one of my all time favorite albums. Salud!
Very helpful. Thank you!
So helpful! Thank you!
Thank you! I had been wondering about the amount of leaves I read about in other tutorials. It seemed excessive and wasteful. It now makes so much sense that you re-infuse with fresh hot water, repeatedly. I had been throwing away the good leaves after a single serving!
Usually with a load of yerba, you can drink around 750 cm³ of water, with the taste intensity solowly diminishing.
Thank you SO MUCH. The proper traditional preparation matters and is the reason that everything is able to get done in this home LOL 😂😂 and thank you for the inside tip on reusing the herbs. My 1lbs. bag will last me 50,000 years.
-Just a grateful mother from Coast Salish land aka Washington🙏🏽
Keep up the great work🙏🏽🙏🏽
Two reasons for the "proper traditional preparation". If you share with other people then you create a proper atmosphere, people start talking among themselves while you slowly prepare the infusion.
If you drink by yourself it's like smoking a pipe, look at pipe smokers, they have a ritual when they prepare their pipe, just like mate. Then they go on puffing just as you go on adding water. Finally they throw the used tobacco out of the pipe and prepare another pipe, exactly as you do with mate.
@@ricardoaraoz717 You can smoke it?
Excellent!!!!
Thank you!!!!!
Awesome, man! Thank you
Dude! this video is great! Im not argentinian, and I have a friend from Argentina, and he says that its ok not to drink mate in this "traditional way" that they call "cebar mate" but you even mention the fact that the bombilla has not to be moved, and that if you do that, the people around you will get mad! hahahahahhahaha you are the best english spoken youtuber explaining how to "cebar mate" correctly, you are the best!
People looking for this information and not having the knowledge of spanish language should be seing your video, because I just saw a video from another guy that do this in the wrong way, as I said I have a friend from Argentina and he says that "cebar mate" is more like a "social ritual" but you explained the thing in the right way!
"this will create what we call the montañita" I really loved this!
Gracias bro!
@@raulrangel8326 yeah mate you can even make a sandwich with them
I never researched yerba at all other than was told to buy it for my mental health. I ordered put 10 tsp in my infuser used my immersion water heater to bring water to 80c / 176f let infuse for the day and poured off the liquid and put in refrigerator to drink as I wish. I was looking for a yerba cup and didn't realized so much history behind this. Wow. I hope I didn't untraditionally make it so that it wouldn't benefit me. ??? But definitely will incorporate the traditional methods for new matero.
Thanks for sharing! I made a video about Yerba Mate too. It is a popular drink in my home country!
Nice video man
My favourite drink👍
Good vid amigo
Thanks.
Nice tea
thx
When the sticks of the yerba starts to floating is when you need to change a part of the yerba or changing at all.
do we leave the yerba matte in room temperature or can we put it in a chiller before drinking the next sip? I am just asking wanting to know how to drink it properly
En realidad fueron los primeros consumidores fueron los Guaranies🇵🇾
Brooooo ❤️❤️❤️
Great video but usually I get more than 15 steeps but I guess it’s a short cycle matè
Cavani brought me here lol. The drink is all over his pictures
gaucho bless papa.
How often do people usually drink it and how much is too much?
hi, where did you buy your cup?
I remember when i drank my first mate and the barmen cringed when I mixed it with the bombilla xD
Thank you for the video which is super helpful but I got a question: Why you don’t want mess with bombilla? (Sorry if mispronounced)
When you stir the mate, a lot of small particles of the leaf and sticks can get into the filter of the straw (bombilla), so it makes it uncomfortable to drink. Also, when you stir the mate you may be accidentally soaking the leaves at the top when you usually want them to stay dry as much as possible so you can keep adding water without losing the flavor (sorry for any grammar mistakes)
@@taiswolf wow thank you for reply! Only time I tasted mate was like 14 years ago or something! And I remember how much I did enjoy it!
@@taiswolf you could even block the bombilla with the yerba if you move the bombilla and if that happens you´ll have to discard that batch and start a new preparation.
So do you throw out the Yerba mate after or does it stay in the cup until you use it for so long?
You throw it away after, but not until you've refilled about 10 times or when your start losing the taste of Mate.
What brand is your thermos?
Well, mate is highly consumed in Argentina, Brazil, Uruguay n Paraguay... in the south of Brazil mostly hot, in the rest of brazil n also Paraguay infused with cold water.
actually in paraguay is consumed both hot and cold depending on the season. the cold one is not called mate but tereré and it could also be infused whith fruit juice. Also in northern argentina we drink tereré during the summer
Wow, iv been drinking it so "wrong". I wonder how different the taste is using this method 🤔
Thank you, when I fill it upp agen, do I first put rom tempreter first and hot after, or is it only the first time I take roomrempreture walter?
Just for the first infusion!
What kind of filter is the straw? Can you prepare it like coffee with a filter, as long as the temperature and time are correct?
You're not ingesting the particles, right?
The straw is called a "bombilla", depending on the bombilla it might sometimes look like a straw or a spoon - it simply has perforations at the bottom to separate stems, leaves etc. or some use a filtration technique based on a spring coil (some even with double or triple filtration e.g. coil, then a small cylinder with perforations).
From what I am aware - you can prepare mate like coffee using a drip coffee maker or some people even use French press for that.
As for the particles - if you use a drip coffee maker then it shouldn't be a problem, cause with a gourd it is the technique the guy shows, you flip the matero so the light particles rise to the top of the "mound"
@@Saito57G you can prepare it with a cofee filter but it doesen´t taste quite the same, thats called "mate cocido" or cooked mate, Here in argentina you can buy it in bags like tea bags and infuse it on a cup just like a tea
A few things I can't ever seem to get right. How do you pour the hot water onto the little mountain without breaking it apart and causing sediment? Is there a particular technique to getting it from shaken to 45 degrees before adding the room temp water? For repeat servings how do you add the water without breaking it up? How do you get the bombilla to stay in place with a traditional gouard or cup? So many issues with sediment. When I get realtly frustrated I just use a french press but I know thats blasphemy. Please help.
Hi there, the trick here is to progressively add a little amount of water only at the bottom of your little slope of Yerba. If you add too much water at once, it will certainly break your montañita. It's also important to remember that at one point after many infusions it will be all flat and all the leaves will be soaked, and this is normal.
@@mateinayerbamate THANK YOU!
I always do it exactly like this, but I still sometimes get little particles, which I do find a little annoying. Do you have an idea what could be the mistake, or is it normal?
Hi there Frederic. It seems you have a bombilla with big holes in the bottom (unless youare talking about powder, then you need to shake the mate more before pouring the water. You could also find a sieve, which filters the small particles and the powder
Hi Frederic, if you are still struggling with this, it could be a few things:
1) maybe the yerba it's more finely milled. For example, Uruguayan and brazilian yerbas are more powdery than argentinean yerbas. So you could try with an argentinean yerba "with palo" like Playadito or Union, or try more mixed ones like Amanda o Taragui.
2) like ger (previous comment) said, you could solve this also with a sieve. You can find on amazon little bags like tea bags that you attach at the end of you bombilla to prevent this. Or find a bombilla with smaller holes.
3) Even if you have a more powdery or finely milled yerba, you can solve this by passing through a sieve first and then put that in your mate; or you could shake a bit more upside down to make sure more powder gets to your hand so you can then discard.
4) Once you shake an discard the powder on top (in your hand), then after you pour room temperature water like he explains in the video and you let it sit (which makes the yerba expands), then you can put your bombilla there in the hole side and slowly try to push, kind of clumping the yerba to one side. This will create a bit more of a barrier that will not only protect the yerba to stay dry on top and last longer, but also will help you with the yerba getting in the bombilla. You can watch how uruaguayans do this all the time with their mate.
Hope this helps. From an argentinean that loves mate!😊
put your thumb to block the hole in the bombilla while you are sticking it into the yerba, then pour the water only next to the bombilla leaving half of the yerba as dry as possible, that should solve the issue.
@@jorydany he could, but doesn't taste the same... Uruguayn and Brazilian yerba highly recommended. It's a matter of personal taste, so u should try them all and see wich one is best for u. But what happens to Frederic is very common, so no biggie.
Do glass, plastic or metal gourds need to be cured?
They don't. Only the traditional Calabash needs to be cured.
@@nicolasbeaupre4869 I am part Argentine. My father was born in Argentina 🇦🇷. After the Argentines won the World Cup for a third time I decided to learn more about my Argentine roots.
Can I spray alcohol into the glass, metal or plastic gourds to sterilize them before use? Thanks 🙏
where do you get that cup from?
e bay for shure
How do you switch the bombilla once the Yerba becomes “lavado” or tasteless?
you never switch the Bombilla...if it is well prepared probably get full of mate or prepare a new one...but doesnt switch
@@CosmicBarrilet well it’s going to get lavado at one point from drinking it too long? How do you switch the straw to drink from the other side of the Yerba that is dry? Every time I do it still tastes lavado
@@SuperMarcoPolo7 when you see the sticks floating in the water and it tastes lavado you can just take the bombilla out, move the yerba a little bit to the other side and put the bombilla in again where the yerba is dry, the thing is that when you are putting the hot water you have to integrate little by little the dry or fresh yerba so it takes more time to lose the flavor.
when it tastes lavado I personally just change the yerba and start the process again or I also change the upper half part of the yerba
@@SuperMarcoPolo7 you dont, you start by puoring water only on the bombilla´s side, then , when you start so see it getting lavado you start pouring the water on the hole yerba. once it all gets lavado you simply throw the yerba and prepare a new mate. also water temperature is important, the hotter the water is, the faster the yerba gets lavada
Last time. I have yarba.but finish.my friend form Argentina working with me in malaysia.give to me.how can I get yarba mate
Hey everybody. What I can’t figure out is what to do with the dry mound.
MATE IS FROM ARGENTINA, THE BIGGEST PRODUCER OF YERBA MATE.
By far. but in truth is from the guaraníes who inhabited parts of Argentina, Paraguay, south of brasil and north od Uruguay. Argentina just mass produced it better, but uruguayans drink more mate tha we Argentinians do.
Where you get that cup? We need a link😫
mateina.ca/collections/yerba-mate/products/silicone-yerba-mate-gourd
Thank you bro ordering now
Can I ask how much water you should add for the first infusion?
You should fill any container/gourd a little bit more than 3/4. Making sure you pour the water at the sane exact spot, leaving some leaves dry through the first few pours! 🧉
@@mateinayerbamate awesome! Thank you!
Ça semble super mais où est la version en français ?
Post the initial rinse/addition with cold water quickly, why not add it to the traditional portable Chinese tea flask...add hot water and drink instead of using the bombesha (sorry for the spelling). Why make it complicated ? Or is there something I am failing to see ?
Because thats another tipe of drink called Mate Cocido. Tastes similar but arent the same. This way the flavour is much stronger
It depends on the “bowl” the taste ! We don’t use so much that kinda of bowl
gourd not bowl😉
@@monti602810 its called mate people, cup bowl watever you guys want to call it. thats a Mate, the container has the same name as the drink
Aye foo pass the gourd
Can you swallow the leaves? I hate to throw them away.
please don´t. is like eating the tea leaves after you drank the tea
Is this tea a healthy choice that won’t stain your teeth?
deffinately but is a little agressive to the intestines, so if you have a sensible colon, take it easy with the mate.
My first cup was a mess. Couldn’t waste it though 🤝
Newbie Yerba Mate follower here! If I do this wrong and accidentally swallow the tea particles is there any disadvantage? Nervous about the bombilla placement and I am worried I’ll get some particles into the straw
Nah no prob with drinking some particles or even leaves
you just wont like it probably, yerba mate is very bitter. thats as bad as it can get, no biggy
Hey quick question
Are they any age restrictions on drinking mate? And also, if it’s too bitter, can we just add sugar? And if we do add sugar, do we mix it in or pour water and absorb it? I rlly wan a try it and I wanna know how to work with it man lolol
You can use lower temperature water to have it less bitter.
If its bitter you prepare it wrong, real mens drink it without sugar
@@Juan-ig1bh - No wonder why I've never really liked it. I think the way I've tried it has always been bitter.
Of course you can put sugar inside the yerba before shake it. And you can add honey for example inside the water...inside the yerba you can use fresh mint or ginger, what ever you like!
no restrictions, bitternes depends on the yerba´s brand, some are stronger others more smooth, traditionally we drink it bitter but you could add any sweetener if you feel it to be too bitter for your taste. it usually just takes some time to adjust to the bitternes and you´ll end up prefering it bitter. another option is to ad some sugar to the first 3 or four infussions and take the rest without adding sugar, that will make it go bitter at a slow rate so you can get used to it. (you could also add milk to the mate, not my taste, but some people do)
Querés decir “Like a real Uruguayan”, porque esto es un intento de cebar como los Uruguayos lo hacen desde siempre, ahora lo están aprendiendo en argentina, como también se está popularizando la yerba tipo uruguaya como por ejemplo la Canarias y los mates uruguayos ( imperial, camionero y torpedo y bombilla pico de loro). Salvo la provincia de Entre Rios que por la proximidad a Uruguay ceba muy parecido, en el resto de la Argentina históricamente se ceba diferente. Saludos respetuosos.
En donde en la Argentina se ceba diferente? Y acá el estilo de yerba brasilero y/o uruguayo no lo toma nadie...alguno quizás.
a quién le ganaste yorugua? toda la vida lo cebamos así. Que te venís a hacer? y gardel era yorugua tambien no?. La de sopa que te falta tomar papi.
@@lalogemmic , ya tenia que saltar un acomplejadito insultando. Sopa es la que toman históricamente la mayoría de ustedes cada vez que toman mate! Por qué no investigas un poco antes de insultar? Cuánto hace que empezaron a utilizar el termo? O a hacer la montañita? O a utilizar mates de boca ancha como mate imperial, camionero, torpedo, o bombillas pico de loro o bombillones, todos creados en Uruguay. Tanto te molesta reconocer que esa forma de matear o esos elementos para matear hasta hace bastante poco tiempo no estaban en la argentina y es cultura uruguaya? investigá un poco antes de insultar. Con relación a Gardel hay dos opciones: Uruguayo o Francés, seguro que argentino no era!
@@lalogemmic como siempre un Argentino dando una típica contestación Argentina. A falta de argumento agravio. it is what it is.
Siempre los uruguayos queriendo figurar, el "estilo uruguayo" NO EXISTE, la dichosa "montañita" no es otra cosa que el chimarrao brasileño, el mate (recipiente) es originario del chaco argentino, la palabra "mate" es argentina, de origen quichua. En Argentina no compramos mates fabricados en Uruguay, de hecho en Chile hay mejores diseños y de mejor calidad que en Uruguay. Con el mayor de los respetos, Uruguay no existe para nosotros, imposible que "le copiemos" a un país que nos resulta completamente intrascendente.
How much milligrams of caffeine is in a cup of mate?
almost as much as coffe
El mate se toma en porongo no en tasiatas de vidrio o vasitos de plástico
capo total
How can you prolong the lifespan of each serving? Can you reuse it twice? If so, how?
When the sticks of the yerba starts to floating is when you need to change a part of the yerba or changing at all. Never boiled the water and don't let the yerba cool down.
if you really want to reuse it you could keep the used yerba and dry it in the sun, then mix it with fresh yerba. but i wouldn´t recommend it.
Hola ,
Se toma en Argentina, Uruguay, Brasil (creo que en el Sur de Brasil),y Paraguay.
En Argentina hay plantaciones, también en Brasil y Paraguay.
En Uruguay no se explota el cultivo, pero hay plantas silvestres.
Posteriormente las plantaciones sean originarias del Norte de Uruguay, que antes de la existencia de estos países, las tribus lo hayan cambiado como trueque cuando no existía el dinero. Por lo que comenta un estudioso Ingeniero Raúl Nin que cultiva plantas nativas en Uruguay, pasó muchos años donde no pudo cultivar esta semilla.
En Uruguay hay un arroyo con el nombre Yerbal. Pero no se ha valorado como cultivar.
Vienen desde Argentina a buscar plantas para que haya diversidad genética
In south of Brazil they drink it mostly hot, in the rest of Brazil mostly cold
en chile tambien pero no plantan la yerba, la importan de Argentina. ah, y en Siria y el líbano tambien es muy popular. (tambien importan la yerba de argentina)
How am I supposed to know that the temperature of the water is 70 degrees? Buy a thermometer?
There are several possibilities. You can buy a kettle with a thermostat. You can start boiling the water and remove it when small bubbles appear. You can boil it and let it cool - maybe use a thermometer the first few times until you know how long it takes to cool down. Then just let it sit 10 or 15 minutes after boiling. Or you can boil water and mix it with cold water. How much you need to add depends on your water temperature.
Yes, yes, yes do not touch the bombilla as I found out with my Argentinian flatmate. It was that or the Pumas lost to the All Blacks in rugby again...or both jaja.
Halfway the inside of the gourd changes color. weird.
I can't help but feel that Mateina is very over-priced, considering you can get dozens of variety of finest quality import mate (that the locals use) 1kg for around 10 dollars... This company seems like one of those companies that found a 'hip' niche and tries to exploit that by having nicer packaging and marketing to sell it at 2-4x the price. I don't mean no offence... Just curious why it's so much more expensive.
I get a ~1ib bag of Guayaki mate for about 15 USD. Last forever with multiple infusions.
Who else feel high when drink mate😂
Don't forget to BLESS WITH YOUR OWN POWERS the yerba, por tu bien. Todas están intoxicadas con venenos y agrotóxicos, tristemente
😢
Wow, never imagined it is that complicated to prepare a drink, better use the extract and instantly dissolve in hot water
I fill mine a lot more than 15x…am I doing something stupid lmao
Not at all! You can refill as much as you want actually, for sure the last refill will be less strong, but hey, who cares? 😅
why does it taste like cigarette soup?
😂
Bri, tou doing it wrong, the right way is the south brazilian way, we do the best chimarrão of the americas
Que decis payasito. El mate y el terere son originarios del PARAGUAY. Always remember that gringo
you forget the sugar
Nah bro
That’s too much work n special equipment. I’ll jus steep like regular tea thanks
Ranking de yerba..1.canarias...2..canarias ..3..canarias ..4..Canarias..5.. Canarias ... y Canarias siempre
Ranking stupidity: 1. uruguayan...2. uruguayan...3 uruguaya...y uruguayan siempre
@@settembrini33 vos ranking de gente que no tiene idea de mate ganador en todos los puestos juaaaa
ENCIMA LA YRRBA CANARIAS ES DE BRASIL Y LOS URUGUAYOS SE CREEN QUE ES DE URUGUAY, ....NO SABEN NI LO QUE TOMAN
@@AlannahMyles-go5wu tu si que no sabes esa yerba se planta en brasil pero la resecta es uruguaya o sea el padrón de yerba mate sin palo tipo PU1 es uruguayo aunque se plante en brasil ustedes lo que toman es troncos de mala calidad la yerba Uruguaya le gana en todos los ámbitos a tu yerda de troncos en durabilidad sabor espumosidad y por donde lo mires
Seguro un argentino va a enseñar de mate a un uruguayo en eso nunca nos ganaron ustedes
No body in argentina use a plastic mate... 🤦🏽
I failed. I can only prepare Yerba Mate like a real Brazilian.
found this video the one before was some west coast guy from california. immediately disliked when he said the “conventional” way always west coast people who try to break traditions and make it their own🤦🏻♂️
Im Chilean. This is maybe ok for Argentinian, but don't listen to what this guy says. It's all rubbish. You can prepare mate like any other infusion, with hot water and milk, if you want. The experience ia the same. We Chilean enjoy mate too, and again, this is utter rubbish. And as to the solids, you will always get some of the leaves through the pipe, but there is nothing wrong with it.
you are clearly chilean, the taste is completely different. go play a world cup, then come back and talk about mate. byby
Lol. Who teach you? Some Argentinian for sure. Next time ask for someone from Uruguay how to make an autentic "mate" my friend.
I bought mate tea 🧉 just because of Leo Messi. I’m loving it!
How does it taste?
@@user-lv4ov5rp6d it has a herbal flavor and bitter taste if you dont put sugar or honey inside.