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 the brewing.

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.