Yerba Mate Recipe
An earthy and caffeinated tea derived from the leaves and stems of the yerba mate trees of Argentina.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Yerba Mate (Traditional Gourd & Bombilla) - makes about 2 cups ready-to-drink
Equipment
Method
Preparation (Traditional Method)
Warm and season the gourd
If using a dry mate gourd, pour a small amount of hot (not boiling) water into the gourd, swirl gently, then discard to warm and reduce bitterness. This also helps seat loose dust.
Add yerba
Fill the gourd about one-half to two-thirds full with the dried yerba mate (about 3 tablespoons). Tilt the gourd so the yerba piles on one side, creating a slope with an empty space on the other side.
Moisten the leaves
Pour about 20 ml (a splash) of cold water into the empty lower side of the gourd to moisten the base of the leaves. Let it sit 30–60 seconds. This protects flavor and prevents burning when hot water is added.
Insert bombilla
With the gourd tilted, insert the bombilla (filter end down) into the lower, moistened side so it sits at the base under the yerba. Keep the slope of dry leaves intact so water flows through the moistened area first.
Add hot water and steep
Heat water to about 70–80°C (160–175°F) — hot but not boiling. Gently pour 100–150 ml of hot water into the moistened side at the base (do not soak the entire pile at once). Allow to steep for 30–60 seconds. Sip through the bombilla.
Refill for multiple servings
You can refill the gourd several times with 70–100 ml hot water as the same leaves will yield multiple infusions. Each refill steep briefly (20–40 seconds) before drinking. Continue until flavor weakens.
Alternate Method (French Press or Teapot)
Place 3 tablespoons (about 3 tbs) of yerba mate in a French press or small teapot infuser.
Heat water to 70–80°C (160–175°F). Pour 300 ml hot water over the leaves and steep 3–5 minutes for a medium strength; steep longer (5–7 min) for stronger, tasting after 3 minutes to avoid bitterness.
Press the plunger gently or strain through a fine mesh and serve. Refill with hot water for 1–2 additional infusions; flavor will be milder on repeats.
To make iced mate (tereré style), brew concentrate with 300 ml hot water, let cool, then pour over a glass filled with ice cubes (4 cubes) and add fresh mint or citrus. Sweeten if desired.
Servicing & Notes
Typical single-serving yield: about 2 cups ready-to-drink from the gourd with multiple refills. Yerba mate is naturally caffeinated; adjust leaf quantity and steep time to control strength and bitterness.
Storage: Keep dry yerba in an airtight container in a cool, dark place. Use within 6–12 months for best flavor.