Preparation Styles

There's no single "right" way to drink mate — and that's one of the best things about it. Across South America, each country and region has developed its own preparation style, each with its own rituals, flavors, and personality. Once you understand the differences, you'll start to develop your own preferences too.

Here are the four main styles you'll encounter.

1. Traditional Hot Mate (Mate Caliente)

Where: Argentina, Uruguay, southern Brazil, Paraguay Vibe: The daily ritual. This is what most people picture when they think of mate.

What You Need

• A cured gourd (calabaza) or ceramic/wood mate cup
• A bombilla (metal straw with a filter)
• Yerba mate (any style — con palo, sin palo, your call)
• Hot water between 70–80°C (158–176°F) — NOT boiling
• A thermos to keep your water at temperature

Step by Step

Fill the gourd about two-thirds full with dry yerba. Don't be shy — mate is meant to be packed.

Tilt and shake. Cover the opening with your hand, flip the gourd upside down, and give it a few gentle shakes. This moves the fine dust (polvo) to the top so it doesn't clog your bombilla. Then slowly tilt the gourd back upright so the yerba settles at an angle — one side should be higher than the other. This is your "mountain" (montañita).

Pour a small amount of lukewarm water (room temp or slightly warm) into the lower, empty side. Let it absorb for 30 seconds to a minute. This protects the yerba from being scorched by hot water and helps it last longer. Some people skip this step, but it makes a difference.

Insert the bombilla into the wet side, pressing it gently against the bottom. Once it's in, don't move it. Seriously — moving the bombilla around is one of the most common beginner mistakes. Set it and forget it.

Pour hot water (70–80°C) into the same lower area, near the bombilla. Don't flood the entire gourd — keep the top of the montañita dry. This dry reserve is what keeps your mate flavorful for many refills (cebadas).

Drink the entire serving through the bombilla until you hear the slurp. Then refill with more hot water. One fill of yerba should last you 15–20 refills before it starts tasting washed out (lavado).

Pro Tips

• If your mate tastes too bitter right away, your water is probably too hot. Back it down a few degrees.
• Uruguayan mate tends to use finer-ground yerba (sin palo) and is packed tighter. Argentine mate usually has stems (con palo) and is a bit more forgiving for beginners.
• A thermos is essential. Boiling water in a kettle and walking away means your water temp drops fast. A good thermos keeps it in the sweet spot all day.

2. Tereré

Where: Paraguay, northeastern Argentina, parts of Brazil Vibe: Summer mate. Refreshing, social, and perfect for hot days.

What You Need

• A guampa (tereré cup — usually horn, wood, or metal) or any tall cup
• A bombilla
• Yerba mate (coarser grind works well)
• Ice-cold water or fruit juice
• Optional: fresh herbs like mint, lemongrass (cedrón), or citrus slices

Step by Step

Fill the guampa about two-thirds full with yerba, just like hot mate.

Add your cold liquid. This is where tereré gets fun. You can use plain ice water, but most people mix in fresh-squeezed citrus, cold juice, or muddle in fresh herbs. In Paraguay, it's common to prepare a jug of herbal cold water (called a "remedio refrescante") using medicinal herbs like boldo, mint, or lemongrass.

Insert the bombilla and drink. Refill with more cold liquid as you go.

What Makes It Different

Tereré isn't just "cold mate." The flavor profile is completely different — lighter, more refreshing, and often herbal or fruity. It's also deeply social in Paraguay. Groups of friends pass the guampa around all afternoon, topping it up from a shared thermos or jug.

If you've only ever had hot mate and think you don't like it, try tereré. It's a totally different experience and converts a lot of people.

Pro Tips

• Pre-chill your guampa in the freezer for 15 minutes before preparing. Game changer on a hot day.
• Coconut water makes an incredible tereré base.
• In Paraguay, tereré is more than a drink — it's a national institution. They even have a national day for it (last Saturday of February).

3. Chimarrão

Where: Southern Brazil (Rio Grande do Sul, Santa Catarina, Paraná) Vibe: Bright green, finely ground, almost creamy. A whole different world.

What You Need

• A cuia (the Brazilian gourd — wider and shallower than Argentine/Uruguayan gourds)
• A bomba (the Brazilian bombilla — wider base, different filter)
• Erva-mate for chimarrão (bright green, very finely ground, almost powdery)
• Hot water at about 70–75°C (158–167°F)

Step by Step

Fill the cuia about two-thirds full with erva-mate.

Create the montanha. Tilt the cuia so the erva settles on one side. The technique is similar to Argentine mate but the finer grind makes it trickier — the erva clumps together more, which is actually what you want.

Wet the erva with a small pour of warm water on the lower side. Let it absorb.

Insert the bomba into the wet side, pressing it to the bottom.

Pour hot water into the space near the bomba. The key difference: because the erva is so fine, it creates an almost creamy, thick first sip that's unlike any other mate style.

What Makes It Different

Chimarrão uses a completely different type of yerba — bright green, ultra-fine, and processed with less aging than Argentine or Uruguayan yerbas. The flavor is grassier, greener, and more vegetal. It's also much more delicate — chimarrão erva goes lavado (washed out) faster than coarser yerbas, usually after 8–12 refills.

The cuia is typically wider and shallower, and the bomba has a wider filter base to handle the fine grind without clogging.

Pro Tips

• Don't try to make chimarrão with Argentine or Uruguayan yerba — and vice versa. They're processed completely differently and need different gourds and bombillas.
• Chimarrão is the most popular style in Brazil by far. If someone in southern Brazil offers you mate, this is almost certainly what they mean.
• The erva-mate should be vibrant green. If it's yellow or brown, it's gone stale.

4. Mate Cocido

Where: Everywhere mate is drunk — but especially Argentina and Paraguay Vibe: Mate for people who aren't ready for mate. Or for busy mornings. Or for anyone, really.

What You Need

• Yerba mate (loose leaf or tea bags)
• A kettle or pot
• A regular cup or mug
• Optional: sugar, honey, milk, lemon

Step by Step

If using loose yerba: Add 1–2 tablespoons to a pot of water. Heat until just before boiling. Strain into a cup.

If using tea bags: Just steep in hot water for 3–5 minutes. Same as making any tea.

Add whatever you like. Mate cocido is the one style where sugar, honey, milk, and lemon are all totally normal additions. In Argentina, kids grow up drinking mate cocido with milk and sugar before they graduate to "real" mate.

What Makes It Different

Mate cocido strips away all the ritual and equipment and just gives you the flavor and caffeine in a cup. It's how many South Americans first experience mate as children, and it's still a common breakfast drink alongside medialunas (croissants).

No gourd, no bombilla, no technique. Just a good cup of mate.

Pro Tips

• Mate cocido is a great entry point if you're curious about the taste but not ready to invest in a full setup.
• The flavor is milder than gourd mate because the yerba isn't as concentrated.
• Many brands sell mate cocido tea bags specifically designed for this — the grind is different from regular yerba.
• Try it with a splash of milk and a drizzle of honey. Comfort in a cup.

Which Style Should You Start With?

If you're brand new to mate, here's what I'd recommend:

Start with mate cocido if you just want to taste it without any equipment. It's easy, forgiving, and cheap.

Start with traditional hot mate if you want the real experience. Yes, there's a learning curve, but that's part of the fun. Get a basic gourd, a bombilla, and a bag of a beginner-friendly yerba like Taragüí or Playadito.

Try tereré when it's hot out. It's arguably the most approachable style for Americans because the cold + fruit combo feels familiar.

Work up to chimarrão once you're hooked. It's the most technically demanding style, but the flavor is unlike anything else.

No matter which way you start, you're joining a tradition that's been going strong for centuries. Welcome to the ronda. 🧉