Exact quantities, then the method.
In Argentina and Paraguay they do not let summer get in the way of their mate; they drink it cold and call it terere. It is sharp, grassy and properly refreshing, with the gentle lift mate is known for. The one thing to remember is the water: keep it well off the boil, around 80C, or mate turns bitter and harsh. A wheel of lime, the way they do it over there, sharpens the whole glass.
Source: teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Yerba Mate, Terere Style recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-yerba-mate-terere-style/
You'll need
- 2 pyramid tea bags of Teapigs Yerba Mate
- 200ml freshly drawn water cooled to 80C
- 200ml cold still water
- 1 fresh lime wheel
- Enough cubed ice (about 250g)
Equipment
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- 1 small jug for steeping, 1 saucer for covering
Method
- Boil the kettle and wait for about 80C before the terere mate goes in, since mate should never meet boiling water; a probe thermometer or a kettle dial helps.
- Steep the 2 pyramid bags in 200ml of the cooled water for five minutes under a saucer, then lift them out.
- Chill the terere brew right through, in cold water or the fridge.
- Pour the cooled mate over a tall glass crammed with ice.
- Let the cold water slide down a spoon into the mate to lengthen it.
- Drop in the lime wheel and give it a gentle squeeze.
- Tip: a few fresh mint leaves are traditional in terere as well, and lift the grassy notes nicely.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Tea: Camellia Sinensis Fundamentals →
Brewed with: Teapigs Yerba Mate, 15 Tea Bags 37.5g
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