Traditionally, Yerba Mate is sipped from a South American cup or gourd (called the “Mate”) using a metal or wood filtering straw called a “bombilla.” Although this method of drinking Mate does maximize the strength and health benefits of Yerba Mate, the modern Mate drinker can choose from among a variety of preparation methods to extract the beneficial properties from the herb.

The Traditional Method

Traditional preparation involves placing the dried leaves of the Yerba Mate inside a Cured* gourd (Mate) adding hot water (approx 70 C). The infusion is sucked through the metal or wood bombilla which has a strainer at its lower end to prevent the minced leaves from reaching your mouth.

	Fill the cured Mate gourd two-thirds full with Yerba Mate.
	Place your hand over the gourd , turn it upside down and gently shake the finer particles to the top. Tilt the Yerba Mate on one side of the gourd, leaving a hollow area on the other side.
	Add a little cool water into the hollow area you made to moisten the Mate. Try not to cover the top of the Yerba Mate.
	Leave the gourd tilted for a few minutes until the Yerba Mate has absorbed the water.
	Cover the top of the bombilla with your thumb and insert the filtered end in the hollow area at the bottom of the gourd. (Keep your thumb over the top as you add hot water in step 6 below).
	Add hot water (NEVER boiling) to the hollow area you created and your Mate is ready to sip! Add more hot water, drink and repeat to taste.

* Curing the Gourd

Prior to preparing your first Mate infusion, it is recommended that you “cure” your gourd as follows:

1. Gently scrape the inside of the gourd with the tip of the bombilla in order to clean out any loose particles.
2. Fill the gourd about 2/3 full with damp yerba.
3. Add boiling water and let it rest for 2 days
4. Empty and gently scrape again. Rinse.
5. Let it dry for a day or two. Sunlight is best!

Drip Coffee Maker

This is a very popular method of preparing Yerba Mate. For a full pot add approximately 3-4 tablespoons of Mate to the coffee filter. Be careful not to overfill as Yerba Mate expands rapidly and the filter can overflow. In addition, it is recommended that brew ½ a pot at a time. As well, you should add a small amount of water to the coffee maker initially, allow it to flow through and wet the Mate and allow the Mate to absorb the moisture for about 10 minutes. Then, add the rest of the water to the coffee maker.

The French Press Method

The press does a wonderful job of preserving the Mate’s nutrients and produces smooth, flavourful taste. Add 3-4 tablespoons (1 heaping teaspoon per 6-8 oz of water) of Mate to the press. Moisten the Mate with some cool water. Add the hot water (remember, NEVER boiling) and let the Mate float to the top. Depending on taste, let it steep for 3-10 minutes. Do not stir the Mate while you wait. Place the screen into the press. Slowly press the Mate and enjoy.

Tea Bags/Filter

Yerba Mate is an herb that can be used like any tea. Simply brew the bag or the tea-ball for 3-10 minutes using hot water. The standard measure is 1 teaspoon (2 grams) for every 6-8 oz of water.