The maté brewed in the traditional style is an infusion and it must be brewed with hot water, but not boiling. Too hot water, i.e. taken out of the fire at boiling point, makes the yerba tired (washing it, loosing its so apreciated properties).
Fill 3/4 of the Mate(Gourd) with Yerba Mate Tea.
Cover the opening, turn it upside down and shake it softly.
Then, put it back; some yerba has to stay half way at a slant in the cup.
Pour warm water(70°C / 160°F) on the lower side and wait for a few seconds.
Put the "Bombilla" or straw into the same side on which the water was poured.
Pour more water until level with Yerba Mate Tea.
And now, enjoy the best of the yerba Mate!!!

According to the way this beverage is prepared, it is known as:
   "Amargo": bitter.
   "Verde": green, when the Mate Tea has not been dryed.
   "Cimarrón": it is the maté without sugar.
   "Dulce": prepared with sugar.
   "Tereré": bitter maté brewed with cold water.
   "Cocido": cooked.
   "Yerbeao": prepared like tea.

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