Yerba mate preparation varies by region and personal habit. This page describes a common baseline method
and the variables that typically change (water temperature, amount of yerba, and refill pace).
Baseline method (gourd + bombilla)
Add yerba: Fill the gourd about 1/3 to 1/2 with yerba.
Angle the gourd: Tilt so the yerba forms a slope, leaving an open space on one side.
Moisten first: Pour a small amount of cool or lukewarm water into the open space to dampen the yerba near the bottom.
Insert the bombilla: Place the filtered end into the damp area and keep it in position.
Add hot water: Pour hot (not boiling) water into the open space near the bombilla.
Sip and refill: Drink, then refill the same area repeatedly until flavor fades.
Water temperature
Common practice uses hot water below boiling.
Boiling water is often avoided because it can increase bitterness and can “wash out” flavor faster.
Refills and when it is “done”
Yerba is typically refilled many times from the same leaves.
When the taste becomes noticeably weak (“washed out”), the yerba is usually replaced.
Common variables people change
Amount of yerba: more yerba can increase intensity; less can be milder.
Cut and dust level: finer cuts can clog more easily and can taste stronger; coarser cuts often flow more easily.
Stem content: higher stem content is often perceived as softer/milder; lower stem content can feel more intense.
Pouring pattern: small pours into one “wet spot” vs soaking more of the gourd.
Cleaning (baseline)
Empty used yerba soon after use.
Rinse and dry the vessel and bombilla.
If the bombilla clogs, soak and rinse; disassemble only if your bombilla is designed for it.