In recent years, the popularity of Yerba Matte has finally begun to take hold around the world as an alternative to tea and coffee. This roasted Matte has a pleasingly light astringent, smooth, roasty character that comes from the roasting process the leaves undergo after plucking. It makes a perfect pick me up in the morning since it contains more caffeine than coffee or tea, and is also rich in Vitamin C and other naturally occurring nutrients and antioxidants. It is said in parts of South America "when one offers Matte, he offers friendship.
Mate is traditionally prepared in a hollowed calabash gourd known as a mate or guampa. The gourd is packed anywhere from 1/2 to 2/3 full of leaf and then filled with hot, but not boiled water. (160 - 180 ℉) Next, a stylized silver straw tipped with a built in strainer, the bombadillo, is inserted into the gourd. The brewed mate is sipped through the bombadillo. Once finished, the mate may re-brewed upwards of 10 times.
Bring filtered or spring water to 180°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.