Having cured my gourd, I finally tried this stuff out today. I don't even know if I got the whole procedure right as one is apparently supposed to invert the gourd cup, tilt the tea leaves to one side, insert the bombilla straw, pour a little cold water in first, and then finally pour in hot (not boiling) water.
Well, basically this did have a rather strong taste...kinda like a dark Chinese tea, but also with a very "green" taste, if that means anything. It was bitter, but it had a hint of sweetness in it too (apparently one can also add sugar if he really wants to). Actually, I'm pretty sure that I didn't do this perfectly as I still got some particles coming through the straw, the elimination of which was one of the objectives of that whole ritual.
I don't know if I put in the correct amount of yerba in either, as I filled it up quite liberally, and thus leaving me with very little room for liquid to brew (and hence requiring frequent refills). It sure was a lot stronger than that toasted mate tea bag stuff that I had one morning in Brazil. Well, hopefully I can figure out how to do this correctly.
Hi Hungryboy,
ReplyDeleteI am writing this blog on yerba mate. If you are ok with it, let's exchange links. My address is http://yerba-user.blogspot.com/
and my email is "visarga at gmail dot com" - let me know.
The amount of particle is in the bombilla more than the prep. I've been drinking it since I first visited Uruguay. Flipping it over does help, but moreso having a decent, cleanable (open-end) bombilla and above all a yerba that is not all powder. I had a Brasilian brand - manufactured by a company called "Fuk S.A." - that was more powder than leaves or palos. Fuk that.
ReplyDelete-Marshall Lentini
Hey buddy; I am a huge fan of Yerba Mate.
ReplyDeleteMight have put to much in to begin with; brews like green tea. Just leave it steep for a little longer than reg. tea.
twitter me. @erinkhoo
(lived in Singapore for 21 years!)