How to Drink Yerba Mate

Mate is an energy-boosting infused drink popular in Argentina, Paraguay, Uruguay, and southern Brazil. The indigenous Guaraní people cultivated and consumed yerba mate for centuries, which comes from the ilex paraguariensis tree, and is made by soaking the dried leaves in hot water.

Karla Johan Lorenzo was born in Misiones, a province known for its yerba mate production and culture. She is a sommelier, author of the award-winning book El Libro de la Yerba Mate, and has taken the role of ambassador introducing yerba mate to many parts of the world. 

Yerba mate has a high quantity of polyphenols and is found to have more antioxidants than green tea. It contains 15 amino acids and 24 vitamins such as iron and magnesium. Health benefits include an increase in energy and focus, and even reduce the risk of cancer. 

Gauchos can be attributed to the popularity of mate culture in Argentina, which was their form of keeping themselves nourished during long days in the countryside. Today, it’s also a common social practice when friends and family gather and follow a series of drinking rituals. 

Yerba mate is generally infused with hot water and prepared in a mate cup, which is a hollowed-out gourd, but can also be made from wood, glass, or silicone. A bombilla, a metal straw, is placed in the cup which is passed along in a circle and shared between friends and family. 

Karla says to first fill ¾ of the gourd with the yerba leaves. Then, she puts her palm on top, shakes it. Here she is mixing the dust with the other particles, which are medium and large-sized leaves and sticks.

Karla tilts the mate cup at a 45° angle to leave space for water. The temperature of the water is very important, which should be around 70°C - 85°C. If it is too hot, it could burn the yerba and become very bitter. In Argentina, electric kettles have a pre-set temperature for yerba mate.

Tip: Many people’s first experience with yerba mate is a bitter one. Karla says it’s okay to drink it with sugar, but recommends adding the sweetener to the water, and not directly inside the mate cup. She also recommends adding herbs and botanicals like lemon and orange peels.

1. Only say “thank you” when you don’t want anymore. 
2. Never move the bombilla (metal straw).
3. The cebador/a (person who brews and serves the mate) never changes. The gourd is returned to them after every sip for a refill.
4. Mate is served clockwise, so don't cut in line!