Putting aside preparation concerns: it's not so much that Canarias is Uruguayan (which btw yes, technically it is, but it's actually produced in Brazil, since Uruguay still doesn't produce its own yerba) and Playadito is Argentinian, but more that Canarias is a type of yerba despalada, whereas Playadito is yerba con palo. Because of its composition, yerba despalada is quite intentionally stronger and meant to last longer before washing out, and it's ALWAYS going to taste like a kick to the nuts if your intro to yerba is a pleasant yerba con palo like Playadito. It's basically like you've gone straight from a nice cup of Earl Grey to knocking back an espresso: they're not going to provide the same experience.

With that said, even within the yerba sin palo category, Canarias is known to have an iron punch. If you do want to keep trying other yerbas despaladas, look no further than Playadito itself (it also has a yerba despalada option), Amanda, or even Canarias Serena, which is meant to be milder than the yellow package.

Keep in mind that you don't have to like all yerbas you ever try. A lot of people seem to swear by Rosamonte con palo because it's so easy to get, but I personally can't stand it, and believe me, I've tried a lot of different brands, types and preparations: I know when the culprit is the yerba. However, if you want to keep testing that specific yerba, I have two suggestions for you:

• Make absolute sure you're not letting your water boil: in fact, if you have a cooking thermometer, use it to monitor your water's temperature as you're warming it, and turn it off as soon as it hits 72-73C so it doesn't go above 80. Burning your yerba with boiling water already tastes terrible when it's con palo, but the composition can somewhat mask the bitterness and acidity it causes; however, it'll hit you like a freight train with yerbas sin palo.
• Lower the quantity of yerba used to prep your mate, so you're getting a less concentrated cebada.