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Like any infusion, yerba mate’s taste, colour, and aroma is influenced by the water used to make it. When making yerba mate, you should always start with cool water that is as clean as possible. If your tap water is not high-quality or is in anyway contaminated, it is best to filter it. Do not use mineral water to make yerba mate.
Water used to brew yerba mate should be just boiled, but not over-boiled. As soon as your water begins to boil, remove it from the heat. Boiling water too long reduces the oxygen content which negatively affects the quality of yerba mate. If you plan to drink your mate the traditional way from a gourd, do not boil the water. Instead, use water that is 70-80 degrees, but not hotter.
Steep mate tea bags in just boiled water for five minutes. Add milk, sweeteners, or additional water to taste.
Instant mate tastes best when prepared with hot milk (kid’s love it this way), but can also be prepared with water. Instant yerba mate is quite concentrated, so use only one teaspoon per cup. Mix the instant mate well with hot milk or just boiled water. Sweeten to taste and enjoy.
Iced mate is a refreshing alternative to traditional hot mate (and is especially good when made with our mandarin orange and strawberry vanilla flavors). Prepare iced mate as you would traditional mate, but let the tea bags steep a few minutes longer. The extra steep time allows you to pour the mate over ice without diluting its flavor. Also, it’s best to add any sweeteners to your mate before pouring it over ice, as they will dissolve more easily in hot liquid.
When you’re done, make sure to store your yerba mate in an opaque, airtight container to protect it from light and humidity. You should also store your yerba mate away from strong-smelling foods that may affect its taste and aroma.