Preparation and Accoutrements of Mate
The preparation of mate is very important, having the right equipment is essential to making a good mate.
Today we will focus on the traditional preparation method which involves a cup made out of gourd also confusingly named mate (pictured) and a metal straw with a fanned end and perforations called a bombilla (also pictured).
First, the tea leaves are put into the gourd and push to one side of the gourd allowing space for the bombilla later. Room temperature water is first added to bloom the tea leaves and protect them from burning. Hot water at around 80 °C is then added. The mate is ready to drink and the bombilla ensures that only liquid is filtered through.
Cultural Significance of Mate
Mate is culturally significant in South America as it is typically drunk in a social setting with friends and family.
Everyone drinks out of the same gourd and bombilla and it is also common that one person is nominated as the cebador or host. The cebador would prepare the mate and always drinks the first brew as it may be too cold or too strong. Once the first brew is finished the cebador will top up the gourd with more water and passes it to their guests. The gourd is then returned to the cebador once finished and they top it up again and serves it to the next person. This process continues until the tea is washed out.
Personally, I have only tried a soft drink that was flavoured with mate extract, it tastes slightly bitter and has a smoky taste reminiscent of tobacco. However, I am excited to try proper mate as I found out my local tea shop stocks it and canât wait to give this traditional drink a taste. Who knows? It might replace my coffee habit.
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