What is Yerba Mate?

Yerba mate is made from the holly genus Ilex plant, and is consumed all across South America. It sure is one helluva drink.

WHAT IS YERBA MATE?

Traditionally drunk from a hollow gourd using a metal straw known as a bombilla in countries such as Argentina, Brasil, and Uruguay, yerba mate is often more popular than coffee, and each place has its own distinct way of preparing and drinking it.

With a history that spans back to the indigenous Guaraní people and Tupí people, this drink was originally known as ca’a, meaning plant. It was valued not only for its energising properties, but for its role in daily life and community. Over time, the name evolved into “yerba mate”, combining the Spanish word hierba, meaning herb, and the Quechuan word mati, meaning a container for drinking.

As mate culture spread, it became closely associated with the Gauchos, the horsemen of the South American plains. Living and working across vast landscapes, gauchos relied on mate as a daily ritual. It was something warm, sustaining, and easy to prepare over a fire. More than that, it became a quiet social practice. A single gourd would be shared, passed from hand to hand, creating a rhythm to the day that still exists now.

Today, that same ritual continues. Mate is not rushed. It is poured, sipped, refilled, and shared. Whether in homes, parks, or workplaces, it remains a constant part of everyday life.

HOW IS YERBA MATE PROCESSED?

To make yerba mate, the process begins with planting the seeds of the Ilex paraguariensis plant. It takes around 4 to 6 years before the plant is mature enough for its first harvest. After this, the plant must rest for another 1 to 2 years before it can be harvested again. It is a slow cycle, one that depends on patience and careful timing.

Much of the world’s yerba mate is grown in Misiones, a region known for its rich red soil and humid climate. I travelled out there myself to better understand the process from the ground up. Spending time with farmers, walking through the fields, and tasting different batches at source gave me a completely different perspective. You start to notice how small differences in handling, ageing, and cut can change the flavour entirely.

Once harvested, the leaves go through a process called sapecado, where they are briefly exposed to high heat to stop oxidation and preserve their properties. Traditionally, this was done over open flames, although many producers now use more controlled methods.

After this comes secado, the drying stage. This can be done using direct heat from fire, known as carijó, or through a slower method where smoke travels through underground tunnels, known as barbacuá. Some producers still use these traditional techniques, while others opt for modern, unsmoked drying to create a cleaner flavour.

The dried leaves are then coarsely cut, a stage known as canchada. Historically this would have been done using machetes or heavy wooden mills, and while the tools have evolved, the principle remains the same.

Next comes beneficio, where the yerba is aged. This can last anywhere from 6 to 24 months. The ageing process is essential, as it softens the flavour and reduces bitterness. A younger yerba can taste sharp and grassy, while a well-aged one becomes rounder and more balanced.

Finally, the yerba is milled and blended. Leaves, stems, and finer particles are separated and recombined in specific proportions depending on the style. A higher leaf content usually results in a stronger, more intense flavour, while the inclusion of stems creates a smoother, lighter drink.

HOW TO MAKE YERBA MATE

To make yerba mate, fill a cured gourd over halfway with loose yerba. Tilt it to create a small mound on one side and a hollow on the other. Add a splash of cool water into the hollow, leaving the mound dry. Insert the bombilla into this space, then slowly pour in hot water, keeping within that same area.

It can feel a bit unfamiliar at first, but once you get the hang of it, it becomes second nature.

Traditionally, mate is shared in a circle known as a ronda del mate. One person, the cebador, prepares and refills the gourd, passing it around the group. Each person drinks before handing it back to be topped up again. It is a simple ritual, but one that carries a strong sense of connection.

Note: you should never stir the bombilla!

Psst! We now sell our very own yerba mate set - we hope you love it <3