The maté is popular for its many infusions, as it can be reinfused several times while maintaining its high caffeine content. Choose a quality product to fully enjoy this energizing and invigorating drink, ideal to start the day or share with friends.
It is usually prepared by pouring hot water over the leaves and can be enjoyed in a simple cup. Using a filter allows you to retain fine particles and fully enjoy the infusion.
Discover the range of maté organic Kusmi Tea made up of our best sellers:
- Slimming Tea: green tea blend, maté, strawberry and cherry
- BB Detox : green tea blend, maté and grapefruit
- Blue Detox: green tea blend, maté and pineapple
- Detox : green tea blend, maté and lemon
- Boost : green tea blend, maté and ginger
The traditional preparation of yerba maté in 5 steps
To respect the traditional method of preparing the maté, you need a calabash and a bombilla. In Argentina, the gourd is a dry, hollow squash used as a container. There are also pots for maté made of wood in various shapes. The bombilla serves as a filter straw.
This drink allows for numerous infusions, which prolongs the tasting experience. Whether in a simple version or enhanced with additional flavors, the maté retains an important place in consumption habits, offering a stimulating alternative to drinks like coffee, while remaining faithful to its traditional roots. The walls of the container help distribute heat evenly, creating a comforting drink that awakens the senses.
To properly dose the leaves, a spoon is used to guarantee an intensity adapted to individual tastes. Choose a good one product of maté is essential to obtain a drink rich in flavors and benefits. Whether you consume it daily or occasionally, the maté remains a stimulating alternative to other hot drinks thanks to its natural properties and its simple method of preparation.
Discover below the 5 steps to follow for preparing your best maté and tips on brewing time!
1. Cure the gourd
Place the leaves of maté In the container, add hot water and leave to infuse overnight. The next day, drain the water and collect the leaves to dry. Scrape the bottom of the gourd with a spoon to remove any residue. Dry it upside down.
2. Fill it with yerba leaves maté
Fill the calabash ¾ full with yerba maté, then shake it, covering the top with your hand. Discard the collected powder deposit.
3. Let the leaves steep
Tilt the gourd on one side to form a well, add cold water. Leave to infuse for 5 minutes.
4. Insert the bombilla
Place the bombilla at the bottom of the well and pack the leaves. Don't touch your filter again.
5. Pour in the hot water and enjoy your drink
Pour hot water, between 70°C and 80°C, through the bombilla. Be careful not to serve boiling water as you risk burning the leaves. Leave to infuse for 5 to 10 minutes. All you have to do is enjoy your maté with the bombilla straw all day long! The infusion time obviously depends on the taste you want to give to your drink.
Good to know: the hotter the water, the more your maté will be bitter. This is why it is recommended not to serve it boiling.
Infusion: how many times can I reinfuse yerba maté ?
Kusmi advises you to drink your maté in the same day. You can reinfuse it ten times. Then it denatures, you will taste it by its very bitter taste.
The maté is a good alternative to tea or coffee and allows you to bring a little novelty and exoticism into your day by varying the pleasures.
In store and on the site, several recipes based on maté made in Normandy from organic farming are offered. We make it a point of honor to respect our commitment to sustainable development through our actions.
What if I want to prepare yerba maté otherwise? Our preparation ideas
You can prepare a maté quality in an original way. Here are some ideas!
Maté cocido
You want to drink a maté the Spanish method? It's simple, proceed as with classic tea, using a strainer or a tea ball.
The little extra:
Moisten it maté with cold water so that it retains all its aromas. Then pour in the hot water and let it infuse for 5 minutes.
Gringo style
This is a stylish method! It is a mix between traditional and Spanish preparation:
- Pour it maté in a large cup;
- Add cold water;
- Place the bombilla;
- Add hot water;
- Leave to infuse for 8 minutes.
Maté terere
The fresh version for a Paraguayan summer awaits you:
- Put 4 spoons of maté in a French press;
- Pour 1 liter of simmering water;
- Infuse 5 to 8 minutes;
- Filter and let the drink cool;
- Add lemon juice or honey to flavor and enjoy!
Prepare a good yerba maté while preserving the aromas, it’s possible! Be original by varying the methods, but above all, respect the infusion time and water temperature. Drink it hot or cold as you wish! Nothing is lost in the maté, it can be reinfused throughout the day. Enough to vary the pleasures and replace tea or coffee while enjoying the many benefits of this plant. So want to go to Argentina?