Build your mate: the game

Add the yerba, build the slope, insert the bombilla and pour from the kettle. You get a score from 1 to 10 based on how a good mate is made.

Articles from La Ronda

Mate and health: what science says
Antioxidants, caffeine and a word of caution about very hot water: what we know and what we don't.
The rules of the round: how to share a mate
Who serves, why you never stir the bombilla and what saying «thank you» really means.
Argentina, Uruguay, Paraguay and Brazil: what each country's yerba is like
Cut, stems, color and aging: why a Uruguayan yerba is nothing like a Paraguayan one.
How to choose a thermos for mate
Steel, capacity, pouring spout and how long it keeps the heat: what to check before you buy.
November 30: why it's Argentina's National Mate Day
The date honors Andrés Guacurarí, «Andresito», the Guaraní leader who defended Misiones.
The Guaraní legend of yerba mate
Yasí the moon, Araí the cloud, and the gift they left for an old Guaraní man.
What the INYM is and why it's on your yerba package
The institute that regulates yerba in Argentina: inspections, statistics and the debate over leaf prices.
Clogged bombilla: why it happens and how to fix it
Dusty yerba, a stirred bombilla or a dirty filter: causes and fixes.
What to do with used yerba (instead of throwing it out)
Plant fertilizer, compost and other uses for what's left in your gourd.
The first mate: drink it or toss it?
One of the great mate debates, and what's true on each side.
How much caffeine does mate have?
Mateine, caffeine and comparison with coffee: how much a round and how much's too much.
From the plant to the package: how to make the yerba mate
Harvest, sapecado, dried, aging and milling: the path of the leaf to your mate.
Yerba barbacuá (wood-smoked): What's and why have smoked taste
A method of drying with Guaraní origin that gives the yerba an outstanding smell of smoke.
Yumps for mate: What every weed brings
Peperine, polish, mint, eddron, burrit and boldfish: the classic yerbas compounds.
How to choose your first yerba (without wrong)
With stems, stemless, soft or composed: a short guide to start with the mate.
How to save the yerba so that it doesn't lose taste
The moisture, heat and odors are his enemies. Where and how to preserve her.
Chimarrão: That's how you take mate in South Brazil
Green and finely Yerba, big and round cuia: the gaucha version of mate.
Uruguay, the most mate takes from the world
Between 8 and 10 kilos per person a year, yerba stemless and thermo under his arm.
Why Syria's The Most Argentina's yerba
A custom that travelled with immigrants who returned to the Middle East.
Organic and agroecological Yerba: what changes
Without agrochemicals, under and with certification: what each label means.
Types of bombilla: What to choose according to your yerba
Butt, spring, slots, steel, alpaca or cane. The bombilla greatly changes the mate experience.
7 common mistakes at barley (and how to avoid them)
Water boiling, bombilla moving, yerba washing right away... The most typical mistakes and their solution.
How to heal a new mate (and why it matters)
A well-cured mate doesn't have rare yerba and lasts for years. We'll tell you how to do it by the material.
pumpkin, wood, glass or steel: what mate choose
Each material changes its taste, care and how long it lasts. We tell you pros and cons about each other.
how to clear and save the mate so that mold doesn't come out
The moisture's the worst enemy of mate. Simple habits have been put up for years.
How to prepare a good tereré
Well cold water, yumes and fair yerba: step by step of Paraguayan tereré.
With stems or stemless: What's the difference?
The stick changes the intensity, performance and how to cover the bombilla.
What's a yerba aged?
The rest of the yerba before milling it changes its whole taste. We explain why.
Sweet Mate: how to give up without ruining the yerba
Sugar, honey or sweetener: When to put them and how to avoid mate washing quickly.
The ideal water for mate, even if you have no thermometer
Between 70 and 80 ° C's the key. Simple trits to achieve with any kettle.
Tricks so that the yerba gives up more (and doesn't wash)
Small changes at barley that make the same mate last all afternoon.
Mate cooked: how to prepare them rich
In shackles or strands, with milk or only: the classic of breakfasts and snacks.
A brief story of mate
From the Guarani to the Jesuit Misiones and today's round: how did the mate get to your hand?

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