

SquareTrade © AP6.0
Antique mate (cup/gourd) and bombilla (straw-like) set handmade in german silver. The mate features a carved gourd with a handle. Three legged support base engraved with native characters, alpacas (camelids similar to the llamas) foliate and branches pattern. Antique genuine handmade items kept in very good condition, no broken parts, no missing parts. Made in Argentina. Bombilla lenght: 7 inches. Mate: 5.40 inches tall x 2.60 inches base. Weight: 149.99 grams / 3.5 oz.
Mate (pronounced "MA-tay") is a hot beverage and social custom enjoyed in several countries in South America. It consists of the cut leaves of the yerba mate plant, steeped in hot water and drunk with a straw-like device known as a "bombilla." The tea-like drink made by infusing the hot water with the yerba mate leaves contains vitamins and minerals as well as caffeine, so it is frequently enjoyed in the morning or late afternoon. Recently in the United States, some upscale grocery stores have begun selling various brands of yerba mate, marketing them as a healthful alternative to coffee. People who drink mate for the first time often find it very bitter and unpleasant-tasting; for many it is an acquired taste, but it is also somewhat difficult to brew properly. Preparing mate incorrectly can make the yerba taste extremely bitter, or worse, cause the bombilla to get stuck and make it impossible to drink.
Brewing mate: Heat your water in a pava or kettle until it's very hot, but never boiling: 70° C (158° F) is just about right. Fill your mate a little less than three quarters full with the yerba of your choice. If you would like to add sugar to your mate, you may add a teaspoon or so to the yerba now. Now place your hand firmly over the opening, turn the mate upside down and shake it gently. This will help you remove some of the powder from the mate (blow or wipe it off your hand, and be careful - yerba leaves green stains!), evenly mixes any sugar you may have added, and sets up the yerba with some stems on the bottom so that it is less likely to clog the bombilla. Now, with the mate right-side-up again, gently tap or shake to pack the yerba at an angle to one side. The yerba should be loosely packed into the side of the mate at around a 45° angle. Gently moisten the yerba with a little hot water, using the bombilla to pat the yerba and stop it from slipping down and becoming flat. When the yerba is moist enough so that is stays evenly in place, allow the mate to rest for a few moments. If possible, it's best to do this with some water that is just a little bit cooler than your temperature; if you time it correctly you can do this while you heat the water in the pava; a few minutes before it reaches roughly the target temperature, moisten your yerba and then let the mate rest while the water heats up the rest of the way. Now gently put the bombilla into the gourd at an angle opposite to the yerba, so that the filter of the bombilla is buried. Gently pour water into the mate; if the water is very hot you can pour it down the shaft of the bombilla so that it cools a little bit, otherwise, dribble it slowly onto the yerba so that it remains at an angle. If your water is the right temperature, the mate should have just a little bit of greenish-white foam on the sides. Fill it to just under the top and serve. Drink the mate dry on each round before replenishing the water. When the mate becomes washed out and no longer has much flavor, you can reload the yerba and start the process over if you wish.
#1834
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