![]() Many people choose to pour warm water into the mate before adding the bombilla, while others insist that the bombilla is best inserted into dry yerba. Now the mate is ready to receive the bombilla. Insertion of the bombilla Another typical silver mate straw A sloped arrangement provides consistent concentration and flavor with each filling of the mate. ![]() With each draw, the smaller particles would inevitably move toward the bombilla, but the larger particles and stems filter much of this out. The finest particles will then be as distant as possible from the filtering end of the bombilla. A layer of stems along its slope will slide downward and accumulate in the space opposite the yerba (though at least a portion should remain in place).Īll of this careful settling of the yerba ensures that each sip contains as little particulate matter as possible, creating a smooth-running mate. The angled mound of yerba should remain, with its powdery peak still flat and mostly level with the top of the gourd. Some avalanche-like settling is normal, but is not desirable. The largest stems and other bits create a partition between the empty space on one side of the gourd and the lopsided pile of yerba on the other.Īfter arranging the yerba along one side of the gourd, the mate is carefully tilted back onto its base, minimizing further disturbances of the yerba as it is re-oriented to allow consumption. This further settles the yerba inside the gourd so that the finest particles move toward the opening and the yerba is layered along one side. The mate is then shaken very gently with a side-to-side motion. Once the yerba is settled, the mate is carefully brought to a near-sideways angle, with the opening tilted just slightly upward of the base. Then the mate is turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position causing the finest, most powdery particles of the yerba to settle toward the preparer's palm and the top of the mate. They cover the opening and roughly seal it with their palm. When the gourd is filled, the preparer typically grasps it with their full hand. The mate is used as a base for their herbal infusions. This is most often done in Paraguay, where people get herbs from a local yuyera (herbalist). Extra herbs may be added for either health or flavor benefits. The gourd is filled one-half to three-quarters of the way with yerba. The most common way to make mate involves a careful arrangement of the yerba in the gourd before adding hot water. In nearly all methods, the gourd is nearly filled with yerba, and hot water (typically at 70–80 ☌ and never boiling) is added.Īrranging the yerba Mate is made differently in different places, with many arguments about which way is the best. Syria is the world's biggest importer of yerba mate in the world, importing 15,000 tons of yerba mate a year.Ī typical bombilla or straw How to prepare mate The custom of drinking mate came from Arab emigrants from South America. In some areas of the Middle Eastern countries of Syria and Lebanon it is also common to drink mate. Bombilla means " light bulb" in Spanish, but locally it is "little pump" or "straw". A modern bombilla uses a straight tube with holes, or spring sleeve to act as a sieve. The end which is placed in the drink is wider, with small holes or slots that let the brewed liquid in, but block the chunky matter that makes up much of the mixture. The bombilla is both a straw and a sieve. ![]() Like other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powder called yerba. They are sold under such trade names as "Cruz de Malta" (Maltese Cross) and in Brazil under the name "Mate Leão" (Lion Mate). There are now modern "tea-bag" type infusions of mate called mate cocido which have been sold in Argentina for many years. Even if the water comes in a very modern thermos, the drink is traditionally drunk from mates or cuias. The gourd is known as a mate or a guampa. The straw is also called a bomba in Portuguese, and a bombija in Arabic. It is usually drunk with friends and served in a hollow calabash gourd with a " Bombilla", a special metallic drinking straw. The drink, which contains mateine (an analog of caffeine), is made by an infusion of dried leaves of yerba mate ( Ilex paraguariensis). Mate is a traditional drink in some countries in South America, especially in Argentina, Paraguay, Uruguay, Chile, Bolivia and Brazil. Mate Mate and Pato are very traditional in Argentina There are many different types of mates and bombillas You can help Wikipedia by reading Wikipedia:How to write Simple English pages, then simplifying the article. The English used in this article or section may not be easy for everybody to understand.
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