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| The Mate |
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This word that comes from the quichua "mati", pumpkin, has several meanings: To begin it is the fruit of a plant, something like that like a pumpkin, and that appropriately conditioned it serves as recipient to prepare the maté. That was in a principle but today there are matés of the most diverse materials: kill properly this, pumpkin, wood, metal, plastic, etc.
The matter prevails for the preparation of the maté it comes from the plant of dull herb and what is used is the meetly dried, crushed and parked leaves.
Herbs are them of several types, that is: with stick, without stick, with different parking grades and selection, size of having crushed, mill balanced and other herbs. In Argentina this plant is cultivated in areas of tropical climate, mainly in the province of Corrientes s and Misiones. Finally we arrive to the center of the question: the maté. The maté is an infusion, that is to say a tea, coffee, etc. (any narcotic, hallucinogen or any other pavada that believe somewhere around).
In Argentina to take maté is a habit that have the gauchos. The maté can take in any moment of the day, alone or in company, either of other people or of something to eat. Two basic variants exist: the bitter maté and the sweet maté.
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| Preparation |
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To prepare a good one it kills the first thing that you need it is a maté. But the thing is not as easy as it seems because it is not the same thing a maté that another. I recommend you a properly this maté because it is the one that gives better flavor and the one that better it accompanies the moment. The wooden matés are in second place but it is necessary to be careful with what wood. It is fundamental that it is a hard wood because but the consequences they can be disastrous. Here the best are those of sacred stick, red quebracho, locust and some other one. NEVER OF PINE. The cane matés are also but I don't recommend them to you for the same reasons that the pine. Finally we have the metal matés, these matés are not of my pleasure although I don't find any reason for it, I don't simply like. For those that you/they like of making ostentation, the more ones tasted they are the silver matés.
Another thing to keep in mind is the size of the maté. I recommend you one medium that would be a maté that has a cavity more or less spherical of about 5 to 7 diameter cm. (in fact the matés rarely are spherical but it is so that you give yourself an idea of the volume). A very important detail is that the matés should be cured before using them. Later on explain to you that it is this and like one makes. |
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| Bulbs |
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The second element that is needed is a bulb. The bulb is the element that is used to suck and to make it simple it is not more than a pipe with a grill in the tip. The bulbs also come from different materials. The most common thing is those of metal but they also can cane being.
They can also have ornamentations of diverse type. |
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| The herb |
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| The third element and the most important is the herb. As I said before there is variety of herbs but the fundamental thing is that it is Argentinean herb, NOT Brazilian because it is another pleasure and require a preparation different from the maté. As much as possible that it is herb with stick, although if it is dull sweet it can be without stick. Finally, the fourth element, is the hot water. The temperature of the water is a matter that requires of special care. It should be between 85 and 95 ºC, according to the pleasure of each one, but it is fundamental that it has not boiled because the herb burns and intersects the maté. In the practice what tenés that to make is to take out the pava of the fair fire before de que begins to boil. I recommend you that you put it in a water heater so that doesn't cool down. Once gathered all the elements what has to make is the following thing: to fill the 3/4 parts of the maté with herb, you cover it with the hand and you put it down and you give him some shakes. Then maintaining the maté down, you open a small opening to put the bulb, placing it well to the bottom of the maté. Now return the maté to their natural position but smoothly so that the herb forms a plane bowed with the highest part in the opposed side to that of the bulb. If you will take a risk to make dull sweet what has to make is to put a spoonful of sugar each three or four of herb when you fill the maté and then to follow the same procedure. |
Viajoporargentina - Información Turística sobre la República Argentina
© 2003 - Prohibida su reproducción total o parcial. Derechos de Autor 527292 Ley 11723 |
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