About The Yerba Mate
CHARACTERISTICS OF THE YERBA MATE
The yerba capable of providing a great number of matés in good conditions of taste and presentation is said to be "rendidora" or "aguantadora" (highly productive or effective).
"Cansar la yerba" (to tire the yerba)
means to wear it out, in a gradual and
extremely slow exhaustion, by means of taking
out, maté by maté, its active principles to get
an equal taste along the time that the brewing
lasts. This is achieved by brewing with hot row water,
below boiling point.
When the brewers pours the boiling
water it defeats the brewing by storm.
It is called "crecedora" (growing) the yerba that once wetted tends to inflate growing the brewing into the maté, which reduces the room for the water and results in a too short maté.
It is the brewer’s business to know the
quality of the yerba he is using in order
to calculate the necessary amount to begin
When preparing the brewing, we must
be avoid the finest particles of yerba
to remain at the bottom of the maté,
since otherwise we will run the risk
of blocking the bombilla.
To do this, once the yerba has been poured,
the maté is put upside down with the mouth covered and it is shook so that the dusk and the finest leaves go downwards, i.e., upwards when the maté is again
in its original position.