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[wpc_special_heading text_align=»left» heading_1=»Preparation of the mate.» heading_1_font_size=»80″ heading_2=».» heading_2_color=»rgba(0,0,0,0.01)» heading_2_font_size=»60″ heading_2_margin_top=»40″ heading_2_margin_bottom=»40″ heading_1_color=»#ffffff»]

Fill the kettle with drinking water and heat it. Bear in mind that it’s important the water does not reach its boiling point at 100 °C. For some good mates, the recommended temperature of the water should be between 75 °C to 80 °C.

Pour the yerba inside the mate until it is three-quarter full.

Cover the mouth of the mate with one hand, invert it and shake it vigorously for a few seconds, so that the yerba remains inclined on one side of the mate and a small hole is left.

Pour a sufficient amount of warm water softly in the hollow part of the mate and let it rest for a few seconds. By starting with warm water (instead of hot water) you will make sure that the yerba is not burnt nor does it loose its flavor.

Put the bombilla inside the hollow part of the mate.

Once you have already followed all these steps, you can begin to brew. Pour the water softly in the hollow part and try not to move the bombilla. Each time you pour the water, a new part of dry yerba should get wet. This way, you will be able to enjoy the flavor of Isondú for much longer.