Traditionally Prepared Mate
In this manner, mate is
prepared in a small, hollowed gourd. (The plant product is called “yerba
mate,” the drink “mate” and the gourd “a/the mate.”) The infusion is
prepared with hot—never boiled—water and sipped through a
bombilla, a
straw-like tube of metal with a filter at the bottom end to prevent
small pieces of yerba mate from entering. Mate prepared in this
traditional Argentine way is more than a simple beverage; it is a ritual
performed daily. An ordinary glass can also be used in place of a mate
gourd.
The preparation of the traditional mate requires four steps. First, fill three quarters of the mate gourd with yerba mate. Ther right fill is important. Too much or too little yerba mate affect the taste. Then, slope the yerba mate against one side of the gourd and moisten the yerba mate with cold or warm water. Next, wait a short time, and then place the bombilla against the side of the gourd away from the moistened slope of yerba mate. Finally, fill the mate gourd with hot—never boiled—water. For mate enthusiasts, this part of the preparation is an art.
Water is a very important factor when preparing mate, since it greatly affects the aroma and flavor of the infusion. Always begin with cool water. Water
temperature is also important. The recommended temperature for mate is
70° to 80° Centigrade. Never use boiling
water; it destroys the delicate flavors and aromas of mate and brings in
other undesirable ones.
