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Yerba Mate is a type of tea, but it goes way beyond being just a tea. Earthy, pungent, and steeped in ritual, it’s something you must try. FULL RECIPE BELOW.
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Directed/Shot/Edited: Eric Slatkin
Food Styling: Danielle Westberg
MUSIC:
“Candombeando” by Alberto Castillo
From the album: “Afro Roots of Candombe”
Written by: R. Carambula
Courtesy of Vampisoul
INGREDIENTS
Cold water
Hot water
~ ½ cup Yerba mate leaves (Amount depends on the size of gourd)
TOOLS
Yerba Mate Gourd
Bombilla
Kettle
Thermos (optional)
METHOD
Fill the gourd with Yerba mate until roughly 2/3 full
With your palm over the top of the gourd, tilt to one side, and shake the yerba mate to one side of the gourd
Lay the bombilla (filter side down) over the yerba mate, preserving the gap
Pour a little cold water into the gap you’ve made, inside the gourd. Keep the gourd tilted until the water has been absorbed by the Yerba Mate.
Now add your hot water into the reservoir. It should be no more than 150 degrees F. Fill it to the top.
Enjoy your Yerba mate by drinking from the bombilla.
Your gourd can be refilled 15-20 times with the same Yerba Mate