Great Yerbini's Profile
Whats the Best way to Consume Yerba Mate
Yerba mate is funny in that it can be made in every way that coffee is made and just about every way that tea is made... though if I make it any way but in the mate gourd we always end up wanting another "mate in the gourd--traditional style. The reason is , I believe, that not only does it make a nice strong "mate", but it affords one the beautiful cultural ritual of passing the gourd, talking, and spending time with other people in a bonding and loosely, casually affectionate manner. This is really what it's all about.
We had yerba mate vendor of a North American branded/repackaged tea once claim to us that North Americans would never go for the mate and bombilla approach... however, from our sales and feedback we would have to disagree. In fact I'd say that most North Americans are into trying the traditional method and most, after various experiments, find the traditional methods really satisfying. that said; if you haven't tried a yerba espresso with hot milk you really ought to... but make it yourself on the stovetop; most espresso stands don't yet know how to prepare it.
Buen Provecho
yerba mate brewing tips
Yeah... I used to heat the water and watch the bubbles in the glass pot and when they formed and just barely started to release the water was perfect. Now with a beverage thermometer I have tested that temperature range and our "Perfect" water temp is 70-degress Celcius. I try 80-degrees as some have mentioned and find it too hot, too strong, too short of a tea drinking session--just plain not good. I would corroborate the 70-degree theory. Yep. Also--"just off boil" sort of implies it boiled and you're waiting for it to cool down to 70 and that just doesn't work--in my own humble opinion. When it boils the Argentineans say you "kill the mate". I concur; it's not as good: perhaps the air has been boiled out of the water and it's gone "flat". I recommend one of our thermometers if you're not the bubble-watching type.
Cheers
yerba mate
Rosamonte is one of the strongest of the yerba mate and has the most caffeine as well. Lots and lots of people love Rosamonte, and especially Rosamonte Especial, however it is not our favorite (and we have tried nearly all of them in Argentina... being Argentinean-Americans.) In our opinion people fall into two camps: the Rosamonte lovers and the Playadito lovers.
The Playadito has a very smooth flavor, but a sweeter, less bitter aspect and very little smoke. The Cruz de Malta is definitely smoother than Rosamonte... however it has a noticeable smoky flavor (not that we are opposed to smoky.) Amanda is similar to Playadito in flavor--however it is not as strong. For smoother (suave) you really should try Union. Most of our local customers always order a bag or two of Union no matter what else they are buying; it's because it's just so great of an every day yerba; when you want something to make you feel good, but don't have the desire for a special flavor experience.
The organic La Merced is excellent (and loads better thatn smoky, expensive,____, guayaki) but from what you've said I'm not sure you'd like it; it is very strong. The Brazilian brands--especially those bought in Brazil locally, are very green and fresh. From an Argentinean standpoint this is not a good thing--as flavor is said to improve with age and stationing--but Brazilians beg to differ. They also grind their yerba into a near powder and making a chimmarrao (what they call drinking the yerba out of the gourd, cuia, or porongo there) involves a process of cementing the yerba to the sides of the gourd with water like a paste. They also have bags to cover the bombilla bulb so as to make it easier to drink without getting powder. I have to side with the Argentineans... however I wouldn't mind spending a long visit in Brazil to give them the chance to prove me very wrong; they are wonderful people.
