When I first drank maté, it felt as if I wasn’t just tasting a beverage, but being initiated into a secret South American ritual. I first drank it in Uruguay, where the yerba is ground more finely and the experience is even more intense. Usually the host drinks the first round (etiquette), but to tease me they handed me the first one — they didn’t know I’m a big tea lover, so the bitterness of that very first sip didn’t bother me at all. Maté is not coffee, not tea — it is a ritual and a community. For years I drank it almost day and night, then suddenly I stopped from one day to the next. Then came this summer in Buenos Aires. A month and a half in the birthplace of tango — the world championship, workshops, milongas — and maté is everywhere. I was offered some, I took a sip, and somehow I got hooked again. Why am I writing this article? Because I recommend maté: it’s very healthy, and I found a relatively cheap, good place to get it here at home. Although it’s dirt cheap over there, it’s often more expensive here — and this shop is a good alternative if you can’t bring any back from Buenos Aires.

Let’s begin — what exactly is maté?

Maté is a South American drink made from the leaves of the yerba mate plant (Ilex paraguariensis). It is mostly consumed in Argentina, Uruguay, and Paraguay; drunk with hot water through a bombilla. It has  mild stimulating effect, boosts concentration, and is often consumed as a communal ritual.

How common is it?

In Buenos Aires, maté is present everywhere; in Uruguay, even more so. I’ve seen people drinking maté while cycling: cup in one hand, thermos tucked under the arm — completely naturally. Or a couple walking hand in hand, each holding a maté in their free hand. There it’s not a special program, not a festive ritual — it’s simply part of the day, like a water bottle or a takeaway coffee is for us.

Why is maté good?

Yerba maté contains caffeine, theobromine, and theophylline. It doesn’t shoot you up like a strong coffee: instead it gives a steady alertness. Thanks to its antioxidant content, many people mention anti-inflammatory and metabolism-supporting benefits too. My personal experience: it provides longer-lasting concentration and is gentler on my stomach than a second or third coffee during the day.

How do you drink maté the right way?

Here’s a short video guide that shows the preparation steps very well:

And I even found one in Hungarian:

Here is how to avoid ending up with a “bitter brew”:

1) Equipment

  • Yerba maté (a mix of leaf and stem — beginners should go for a medium grind marked “suave”).
  • Cup (mate / calabasa; for starters you can even use a sturdy mug).
  • Bombilla (a filtered metal straw; essential).
  • Water + thermos (keeping the temperature stable is key).

2) Water: 70–80 °C

Boiling water burns the leaves and makes the drink bitter. At 70–80 °C the active compounds dissolve properly while the flavor stays balanced. If you don’t have a thermometer: boil the water, then let it cool for 5–7 minutes uncovered. The thermos is not a luxury — it’s a tool to maintain the rhythm of the circle.

3) Preparation — the classic “mountain” method

  1. Fill the cup halfway with yerba (later you can increase to 2/3 if you want a stronger taste).
  2. Tilt the cup at ~45° and shake it gently so the fine powder moves upwards.
  3. Keep it tilted and pour a little lukewarm water into the deeper side so the little “cave” (culito) soaks up the water.
  4. Insert the bombilla once on the deeper side, at the base of the mound. From now on, do not move it.
  5. Pour hot (70–80 °C) water into the deeper side. The first sip is more bitter — that’s normal; after two or three refills the flavor “settles.”
Note: If you move or stir the bombilla, the powder mixes in and the filter clogs more easily.

4) Drinking etiquette

  • One bombilla = one round. The cup goes around: you drink it, hand it back to the maker, who refills it.
  • No stirring. The bombilla stays in place. If it “slurps,” lift the cup instead of moving the bombilla.
  • No blowing on it. If it’s too hot, wait; the rhythm is more important than haste.
  • Signal: if you’ve had enough, a discreet “thank you” or lightly covering the cup shows you’re skipping the next round.

5) Rhythm and lifespan

The first 2–3 refills are strong, then the taste smooths out. A well-prepared cup can handle 15–25 refills; it’s finished when the fresh water tastes merely warm and there’s no flavor left.

What mistakes can you make?

  • Water too hot: at 90–100 °C it becomes bitter. Keep it between 70–80 °C.
  • Too much powder: filling the cup without shaking. Solution: a gentle shake while tilting.
  • Stirring with the bombilla: this clogs it and makes the drink “muddy.”
  • Too strong at the start: don’t fill the cup 3/4 full as a beginner; start halfway.
  • Rushing: instead of refilling instantly, give the leaves a moment to rest between pours.

What is tereré and what’s in it?

What to do when someone says “tereré” instead of maté. Tereré is the cold version of maté: the same base (yerba mate), but prepared with iced water or cold fruit juice. People often add lemon slices, mint, orange peel, or herbs — it becomes a refreshing, summery drink. Tereré is especially popular in Paraguay and northern Argentina; on hot days it’s the everyday cooler.

Where can you buy tereré or yerba?

If no one is bringing you any from Buenos Aires, all is not lost. You can find yerba in several shops in Budapest, but the discovery for me was clearly Tehran Trade at 37 Bajcsy-Zsilinszky Street. It’s a shop selling South American, Iranian, and Arab groceries where you can get yerba, bombillas, and cups at good prices. The selection varies, but you can often find classic Argentinian brands like Taragüí or Rosamonte. Of course maté and accessories are available in many online stores, but if you like to pick up the product physically, this Bajcsy shop is a real little gem.

– Enjoy your maté — with tango or without.