Now with the French press--making yerba mate tea is easier than ever before.
* Measure in a portion of your favorite yerba mate tea (roughly equal to coffee measurements)
* add hot water,
* let sit for about 5 minutes (or until desired strength),
* press the plunger down slowly until it seats on bottom...
...and you are ready for tea!
Let it refrigerate for an easy iced tea.
["Regular" teas will not work in a coffee press--but yerba mate's unique qualities lend itself to this method of preparation.
Look for the French press in our accessories section.]
Drip Yerba
The "drip" method works... just make sure you have a finely ground yerba (most of the despalada varieties will work;
currently Canarias would be our choice.)
Percolator
This is probably better than the "drip" method; any favorite yerba will work in portions equivalent to coffee... and the percolating can continue until you have achieved the strength you desire.
Espresso
The best method for producing a really flavorful and robust yerba espresso on the stovetop (stovetop model now available in "accessories") is to fill the yerba container
3/4 full of a finely ground despalada such as Canarias, Taragui, or Cruz de Malta. Fill the water reservoir to just below the safety valve
with clean, filtered water and set it on the stove on "high". A few minutes and you will have a truly delicious rich green "espresso".
For machine espresso makers the trick is to pour a relatively loose charge of
yerba in your espresso scoop... and do a "double-pull" on the machine; that is to say... steam the yerba once and then
steam it again. This will produce the fullest flavor from the yerba. Many coffee shops don't understand this and
produce very weak "yerba lattes." No-one will come back for another yerba latte if you use a single-pull method.
You may add to steamed milk, drink straight with a twist of orange or lemon rind, or add your favorite flavoring--such as white chocolate or raspberry, etc..
Another key element in serving a great yerba espresso is the type of yerba used. Once again we recommend a
strong despalada variety of fine grind and complex character. Our current best choice would be the Canarias
Brazilian yerba which has a great slightly smoky flavor.
Infuser
Easy, beautiful, and delicious. Use any yerba mate tea just as you would green tea. Strength is entirely dependent upon amount of tea and time.
The stainless infuser easily lifts out to stop brewing at the desired strength. This teapot also makes a handy sun tea maker (see photo below) and regular iced tea can be made by simply chilling the tea made in the normal way: the infuser lifts out to stop the brewing at the perfect moment!
Mate Cocido
Bring two cups of water, 10 tsp. of yerba,
and 1 T. of sugarJUST to a boil in a saucepan.
Immediately Add 2 T. of cold water.
Bring just to a boil again.
Add 2 T. of water and set aside to cool.
Strain (or drink with your bombilla) and serve hot with milk or chilled with lemon.
Sun Tea
A sun tea can be made by simply adding 1 cup of yerba to a gallon jar of water and leaving it to heat in the sun
for an afternoon. Cooling it down in the refrigerator later will yield you an excellent icy refreshment.
Easy, beautiful, and delicious. Use any yerba mate tea just as you would green tea. Strength is entirely dependent upon amount of tea and time.
The stainless infuser easily lifts out to stop brewing at the desired strength. This teapot also makes a handy sun tea maker (see photo below) and regular iced tea can be made by simply chilling the tea made in the normal way: the infuser lifts out to stop the brewing at the perfect moment! 
