Maté / Chimarrão (Hot Herbal Yerba Maté Infusion)

  • Prep Time - 5 minutes
  • Consumption (Ritual) - Unlimited
  • Servings: 5
  • Country: Paraguay
A traditional Maté gourd cup with a Bombilla metal straw, filled with green Yerba Maté, next to a thermos of hot water.

Hot Maté is typical for the Southern Cone of South America. It is drunk from a natural 'Gourd' or 'Matero' cup using a Bombilla.

Unlike Tereré (served with whole leaves and in a Guampa cup), Maté in colder regions is consumed with water heated to 70–80 °C (158–176 °F), and the Yerba has a finer, dustier cut, especially in the Chimarrão variant.

Ingredients

I. Essential Components

  • 1 cup Yerba Maté (finer cut or Chimarrão type)
  • 1.5 l Hot water (70–80 °C / 158–176 °F)

II. Utensils

  • 1 pc Gourd / Matero (cup made from calabash or ceramic)
  • 1 pc Bombilla (metal straw with filter)
  • 1 pc Thermos (to maintain water temperature)

Instructions

Step 1: Preparing the Gourd

Fill the cup (Gourd) two-thirds full with Yerba Maté. Cover the opening with your hand, turn the cup upside down, and shake gently to let the fine powder settle in your palm. This prevents clogging the Bombilla.

Hold the cup at a tilt (approx. 45 degrees).

Step 2: Inserting the Bombilla

Pour a little lukewarm (not hot) water into the lower part of the tilted cup to moisten and set the yerba at the bottom.

Insert the Bombilla into this moistened section and press it against the wall of the cup. Do not move it after this point. You can set the cup upright.

Step 3: The Drinking Ritual (Ronda)

Heat the water to a temperature of 70–80 °C (158–176 °F). Never use boiling water, as it will burn the leaves and make the drink bitter.

The Cebador (the person preparing) pours hot water into the empty section of the yerba (where the Bombilla is located). The water should only fill a portion of the yerba.

The Cebador drinks the first, strongest pour. Then they hand the Gourd to the next person in the circle. Everyone drinks until the cup is empty and returns it to the Cebador for refilling. The ritual continues until the yerba is 'washed out' (lavada).