Argentinian Yerba Mate, Part II

[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part II today ^-^]

Over in Part I, we got a brief overview of Argentinian yerba mate and brewed yerba mate in a French press (instead of traditional gourd). I love the gourd, but it’s not always practical and the French press is an excellent tool for the everyday drinker.

I’ve also tried brewing Argentinian yerba mate in gaiwans and small 6oz pots, but French press works best if gourd is not an option. (I’ve had yerba mate ground superfine and pulled like a shot of espresso which was neat…subject for another day!) Today…

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Argentinian Yerba Mate, Part I

[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part I today ^-^]

Ever since that one afternoon in Mendoza (scroll to the middle of the post), I’ve had an eye out for Argentinian yerba mate wherever I go. It’s not as common in the US, so I often brew yerba mate at home. Always during the day, and with a good snack.

Argentina is the world’s leading producer of Yerba mate. It’s also happens to be the country’s national drink.

The crushed leaves come from the yerba mate tree, an evergreen plant native to the Misiones Province of Argentina. The production process of the leaves is 100% natural and the name yerba mate is a combination of yerba (‘herb’ in Spanish) and mate (the name of the infusion).

Tradition (this drink is centuries old) calls for yerba mate to be made in a gourd, but I like to simplify things with…

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