Yerba Mate
South America
Not tea, but tea's energizing cousin. Earthy, grassy, and shared from a gourd among friends.
The Story
Yerba mate is the caffeinated heart of South American culture—shared in Argentina, Uruguay, Paraguay, and Brazil. Technically not tea (it's from a holly plant), it's prepared in a gourd and sipped through a metal straw called a bombilla. The same leaves are refilled with hot water throughout the day. Sharing mate is an act of friendship; refusing is considered rude.
Flavor Notes
Perfect For
- Sustained energy
- Social sharing
- Exploring caffeine alternatives
- South American culture appreciation
- Morning to afternoon ritual
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
160-180°F (never boiling)
(75°C)
Amount
Fill gourd 2/3 with yerba
Steep Time
Continuous refills throughout day
Resteeps
Dozens of refills traditional
Recommended Vessel
Gourd (mate) and metal straw (bombilla)
Brewing Tips
Never use boiling water—it burns the yerba and creates bitterness (and Argentinians will judge you). Tilt the gourd so one side stays dry; pour water only on the wet side. The first pour is often discarded. Drink the whole gourd before refilling. Share the gourd, not the bombilla.