- Complete Yerba Maté Set: This set includes one Yerba Maté cup, 1 Bombillas Maté (Straw), a brush, and a lid. Everything you need to have a perfect Yerba Maté drinking experience is included in this set. No more searching for separate pieces or accessories, as this set has it all.
- Stainless Steel Maté Cup: The mate cup is made of premium stainless steel, ensuring durability and long-lasting use. You can enjoy your favorite Yerba Maté beverage without worrying about the cup getting damaged or losing its shine.
- Double-Wall Cup: The double-wall design of the mate cup provides excellent insulation, keeping your Yerba Maté hot for a longer time. Say goodbye to cold Maté drinks and enjoy every sip at the optimal temperature. The insulated walls also make it comfortable to hold the cup, preventing any heat transfer to your hands.
- Easy to Clean and Maintain: Cleaning this mate cup and bombilla set is a breeze. The materials used are easy to clean and resistant to stains, ensuring that your set stays in pristine condition. The included brush makes it effortless to clean the bombilla, ensuring every part of your Yerba Maté set remains hygienic.
- Stylish Woodgrain Design: The woodgrain design adds an elegant touch to the overall design of the set, making it visually appealing. The combination of stainless steel and woodgrain design creates a modern and sophisticated look, perfect for any Yerba Maté enthusiast. Stand out from the crowd with this unique and stylish mate cup and bombilla set.
Yerba Maté Starter Set
- To make a Yerba Maté infusion, pour 1 cup (240 ml) of hot water (not boiling; around 165°F) water over 1 or 2 teaspoons (3-5 grams) of Yerba Maté in a heat-resistant teapot or other brewing vessel. Close the teapot or cover the vessel and allow to steep for 3 minutes. At the end of the appropriate length of time, strain the herb from the liquid. You may use a stainless-steel strainer lined with cheesecloth or muslin. Use the cloth to wring out every drop of herbal essence or press with the back of a spoon. Reserve the liquid, which is now a strong potent herbal infusion, and compost the herbs.
- You may sweeten to taste if desired. Drink warm or cold. The strained infusion may be refrigerated for 3-5 days but is best consumed fresh.
The process of preparing maté (“cebar”, in Spanish) involves a series of techniques and tricks to ensure the best results. In this opportunity, Valeria Trapaga (sommelier specializing in yerba maté) explains all there is to know about preparing mate as an expert.
The Quality of the Yerba Maté
The first step is using a good-quality yerba for our maté infusion, as this will have a huge impact on its flavor, texture and aromas. To identify a good yerba, we must use all five senses. The yerba should exhibit a yellowish green color and there should be a harmony between the components: dust, leaves, chips and fiber. When you hold it, yerba should have a dry texture and produce a light cracking sound; Its aroma should be fresh and slightly roasted, while the flavor should have a nice bitter touch.
An Appropriate Maté Container
When the maté (container) is properly cured, it is able to absorb all the attributes of the yerba and preserve its flavors. So before we start preparing the infusion, it is important to make sure that the container we use is appropriate (it must have a narrow base and a wide mouth) and that it is properly cured.
How do we cure the container? We fill the container with yerba How do we cure the container? We fill the container with yerba mate, then we add hot water and let it sit overnight. In the morning, we scrape the surface very well to remove the woody stem. If necessary, repeat this process until it is completely clean and then let it dry in the sun., then we add hot water and let it sit overnight. In the morning, we scrape the surface very well to remove the woody stem. If necessary, repeat this process until it is completely clean and then let it dry in the sun.
Steps to Prepare the Perfect Maté
Fill three-quarters of the mate container with yerba.
Place the container, cover securely with your hand, turn it upside down and shake it vigorously to ensure that all the ingredients are evenly mixed and distributed.
Slowly, bring the container back to its initial position, making sure that the yerba is inclined at an angle of 45 degrees, forming a small hole. Through this hole we will pour warm water (a water temperature at 165°F is recommended) to moisten the lower part.
Now introduce the “bombilla” (straw) by pressing it against the internal wall of the mate container and try not to move it again.
Gradually add the water (165°F ) through the small hole where the straw is.
All set! The result will be a foaming and intense infusion, where the good flavor of the yerba will stay much longer.