Mate Day—What is it and How Do You Become an Expert?

This note will uncover the mystery and list all the keys to success in the fascinating art of drinking mate.

How do you recognise an Argentinian in a foreign land? Based on three things: the accent, sport passion, and that enigmatic cup-like container that more than one proudly carries below their arms. But what is it? Is it called gaucho? Is it grass? Does it have alcohol? Far from the ridiculous theories on the Internet, it’s a hot infusion of yerba leaves harvested between Misiones and Corrientes, though it goes without saying that it stands firm in the whole country. Actually, it is so important for our culture that we wouldn’t even forget to carry it if we travel abroad. At first sight, it can be seen as a weird container; yet, whoever has travelled across Argentina knows it is more than that. It’s the red thread (or rather green) connecting 45 million fans, regardless of the place. 

We are not exaggerating when we say it runs bone deep in the country with the End of the World. It is present in 90% of homes in the country, and a person drinks on average 100 litres per year. Some describe it as the meeting drink. It is as intimate as popular because it is not only about savouring it, but also about sharing it. It is the experience of sharing with friends, families, and even strangers that make mate something unique. Maybe that’s the reason this small cup keeps the best secrets. As it swings around a group, it witnesses all the chats around it, and it becomes the necessary guest of endless daily talks and open-heart conversations. 

Bitter or sweet, with citrus fruits or herbs. There are as many mate versions as Argentinian tastes, but the feeling that mate is perfect for every moment is unanimous. Ironically, it is a hot drink that doesn’t differentiate weathers: a crucial ally for winters, and the boost to face summer. It is drunk in the morning, in the afternoon, and even in the evening. So much so that these lines are being written with a mate in hand. If we talk about energy boost, the rest of the world has coffee, and Argentinians have the green emblem. Now, what is it paired with? The unbeatable blend is with bizcochitos, a kind of crisp butter cookie. Some prefer sweet options, so the prize goes to medialunas coated with syrup.

As every national ceremony, it has its own rules, and in general, the cebador, the most important figure, sets them. Who? The person who determines the rhythm in which the mate is passed on to the other person of the circle and pours water in the yerba. That person, who knows all the tricks, will turn the gathering into an exquisite moment. It is not easy; actually, it requires practice. That’s why we are going to list the eight mistakes you have to avoid making during a mateada, or mate gathering.

1. Letting Water Boil

Many distracted people let the water go past 80 °C, and if that happens, the yerba gets burnt, and the taste is bad. A classic scenario is trying to ‘save’ it by adding cold water to lower the temperature. However, many people don’t know that when the water is boiled, it loses chemical features that enhance yerba qualities and taste. So, if the water is boiled, you have to start all over again!

2. Not Shaking the Yerba 

Before you pour water into the first mate, you have to shake the yerba so that all the components are mixed and the excess dust, avoided. In such a way, all the ingredients are integrated, and its taste is even better. Just after this gentle shake in which the container turns into a maraca, you can wet the yerba, wait until it rises, and then put in the bombilla, or straw.

3. Flooding the Mate

This is a careless action that marks the difference between an expert and a beginner. Why? Pouring water is not that easy. In fact, some cebadores in a hurry (or with lack of practice) pour water all over the yerba. Massive mistake. If this happens, the taste will turn easily bland, or as we call it, lavado. What’s more, we’ll not feel all the components together: the smaller components’ tastes will be savoured first since they get infused faster, and then, the thick leaf and stem tastes. 

What is the right way? Pour water in an oblique manner, leaning the container so that half of the yerba does not get wet for as long as possible.

4. Stirring the Yerba with the Bombilla

It’s not a mic or a toy; it’s a metallic straw that allows for this wonderful act of drinking some matecitos. What’s the problem, then? When people spin the bombilla, the structure of the mate is broken, and the straw may get stuck, impeding suction, and you’ll have to prepare it again. Nobody wants to break the mate spirit, right? So, the advice is to leave it where the cebador puts it. 

5. Cleaning the Bombilla

If you find it hard to share a drink, this might not be your cup of tea. Cleaning the bombilla before your turn to drink is a contemptuous action. Besides, you can move the straw when doing it, and we already know what can happen. Mind you! This is not the same as saying you can’t clean it at all. It’s just advisable not to do it in the middle of a mate situation. To clean it, you can wash it with water before each use and boil it with water and salt once a month.

6. Using More than One Type of Yerba for the Same Mate

Let’s put it simply. You wouldn’t mix wines, would you? No. Well, the same applies to yerba. There are already top-notch quality blends in the markets, but you mustn’t combine two different products. 

7. Not Curing the Container 

There are some made of materials, such as glass, that don’t require a cure process. Yet, many mates are made with natural containers, such as pumpkins, palo santo and carob tree wood, and if they aren’t properly cured, they can end up with fungus. 

Curing the mate means sealing the organic material pores so that the taste isn’t invasive or intense later. The process is simple. If it’s a pumpkin container, you have to fill it up with wet yerba, let it sit for 24 hours, and repeat the process for three or four days. If it’s a wood container, you have to spread a layer of oil or butter inside, wait for 24 hours, and then you can start the wet yerba steps for two days. 

8. Saying Thank You

Even if it’s weird, when you say ‘thank you’ in a mate circle, you are not actually expressing gratitude. In the mate dynamics, the container is passed around in a circle of people, so there are turns. When it’s your turn to taste the Argentinian yerba, if you say ‘thank you’, you imply that you don’t want to drink anymore. So, in the next round, you’ll be skipped. Unless you want it to happen, don’t say ‘thank you’!