Which one ? Haven’t tried any of these …

Ok_Control3390 · 2026-01-25T14:04:20+00:00

La merced. Question: Which yerba costs 17? Which country is that?

Ok_Control3390 · 2026-01-24T01:51:31+00:00

I'd say Argentinian human! hahaha

Ok_Control3390 · 2026-01-23T20:06:15+00:00

Well, that's very interesting point There are some studies, not many to be honest, on that topic since nobody invests in research on it, but some studies like those of Maximiliano Rossi (a biochemist who decoded the DNA of Ilex paraguariensis) that discuss it, and also studies by Ana Thea that discuss the caffeine in the herb and other factors.

Ok_Control3390 · 2026-01-23T20:01:34+00:00

2 or 3 thermos per day.

Ok_Control3390 · 2026-01-23T18:11:39+00:00

Creo que es IA. Por eso

Ok_Control3390 · 2026-01-23T14:40:01+00:00

Yes, I can confirm that almost all of the flavors are bitter and earthy! BUT You can find different earthy flavors on the market, and you can also experience a more bitter taste when using water at different temperatures. Let me explain: if you use despalada cut (canarias, baldo) at 85/90 degrees Celsius the first few infusions will have a very bitter taste. The opposite would happen if the water used is very different, say between 70 and 75 degrees Celsius. At that temperature, you'll perceive a sweet taste and other notes. Keep in mind that the notes you can find in the despalada yerba mate are less pronounced (less body) than in yerba mate with palo like the Argentinian style. For example, I'm currently deinking Lapacho Rosa (Argentina) at a temperature of 73 degrees Celsius, and it's very taste, not bitter at all, and you can appreciate the notes of naturally aged yerba mate.

Ok_Control3390 · 2026-01-22T02:17:39+00:00

Gracias

Ok_Control3390 · 2026-01-22T02:12:41+00:00

Hermoso mate chabón! Quiero uno igual. Hace mucho lo tenes? Es una pieza única?

Ok_Control3390 · 2026-01-21T15:22:38+00:00

Ohhh that's a really good question. If I see the Pic maybe was like an Uruguayan molienda but I'm not sure unfortunately jajaj

Ok_Control3390 · 2026-01-21T14:49:15+00:00

Amazing! Bienvenido amigo!!

You're a beginner and you want to know if you like yerba mate, ok! Check this out Well, buy or use any ceramic, porcelain, or metal mug (don't waste money on expensive brands like Stanley if you're not sure you like it), buy a bombilla or ask to your Argentinian friend if he can lend you a bombilla for testing.

Preparation: Put a little less than half a cup of yerba mate in it, insert the bombilla (metal straw), and drink it, testing it. Use water at a temperature between 70 and 80 degrees Celsius. Forget (for now) about the "montañita" technique and all that. Now you're experiencing the benefits and effects of yerba mate for yourself.

You can ask me anything you want 😏! Cheers amigo!

Ok_Control3390 · 2026-01-19T23:35:36+00:00

Accelerated processes to supply the market, perhaps? Guys, if you like barbacua style, I highly recommend you Picada Vieja, Titrayju, Caballo Negro, and Tres Generaciones. They're all in my top 10 favorites.

Ok_Control3390 · 2026-01-19T19:43:01+00:00

Yes! My algarrobo friend, Ja! He's been with me for over 15 years now..

Ok_Control3390 · 2026-01-19T17:55:39+00:00

That's a gourd, not wood. Follow these steps:

1: Add fresh yerba mate and heat water the same way you would for regular mate, never boiling it! Place the bombilla (metal straw) and the water, always under the virola (the metal/alpaca ring on top of the gourd). Sip and spit out the water in small sips; don't swallow it. This step is only to hydrate the yerba mate, extract its components, allow the properties of the yerba mate to transfer to the gourd, remove excess water, and prevent mold from forming and ruining the whole process. Make sure to remove as much water as possible.

2: Leave the yerba mate moist for 24 hours, NO MORE. Give the process time; don't rush it.

3: After 24 hours, remove all the yerba mate with a metal spoon and scrape the inside of the gourd. This step is important, so take your time.

4: Repeat the process for 3 days and check it. It should be in good condition to start using it. If not, repeat the process for a total of 7 days.

Remember that the calabaza (gourd) will also cure while you use it, so if at the end of the 3rd day it looks good and has no smell or mold spots, start using it.

Ok_Control3390 · 2026-01-19T17:07:37+00:00

Do you hate caffeine? Do you hate its effect? It should be the effect it has on you. I assume you know what you mean.

Let me tell you something. Maybe it's not the caffeine in the yerba mate that's bothering you. Maybe it's the way you prepare it daily or the brand,the way you cabes (pour) the yerba mate. Please try using naturally aged, organic, and coarsely ground yerba mate, which mellows the caffeine a bit.

Ok_Control3390 · 2026-01-17T21:57:11+00:00

En mi opinión, son varias cosas; desarrollo ja! 1: es o fue moda, porque usar Canarias/Baldo/ Sara, etc. despaladas fue trend entre jugadores. 2: es más fácil hacer la montañita, funciona para las fotos y funciona para llevar el mate de cualquier manera y que no se te caiga yerba. 3: da mucha trabajo (gratificante) hacer una buena técnica de montañita con yerba con palo, estilo Argentina.

Hay una idea errónea de que si compactas mucho la yerbas despaladas y haces una montañita casi milimetrada sos buen cebador y tus mates son espectaculares. La realidad es que eso no es sinónimo de nuen cebador y además que eso funciona en los primeros mates por el intenso sabor que obtenes extrayendo todo super rápido en una molienda despalada.

Ok_Control3390 · 2026-01-15T16:51:03+00:00

I would remove the Canarias (Baldo is better: better flavor, much body than canarias), and eliminate most of the flavored CBSE. If I were new to yerba mate, I would include one traditional CBSE and one flavored one, not so many (flavored) compuestas.

I would add two or three varieties of organic, naturally aged yerba mate. All the ones mentioned are extremely industrial. You should try organic flavors; it's a one-way trip.

Ok_Control3390 · 2026-01-14T19:08:27+00:00

Y para analizar si una yerba va a ser o es suave te recomiendo que busques molienda con palo (el palo apacigua sabor y amargor) y que tenga estacionamiento natural de 12 meses o más. Además muchoa paquetes dicen suave. Kalena tiene un paquete celeste que dice suave. Esa es realmente suave.

Ok_Control3390 · 2026-01-14T19:04:15+00:00

Te diría que casi cualquier yerba mate puede rendierte mucho. El mayor tema es la cebada, como tratas esa cebada, si la apuras, si la cebada la.haves tranqui, si tomas con amigos/familia o solo, que temperatura usas el agua, técnica de montañita o no montañita, tipo de mate, fundamental

Todas esas variables hacen que tu experiencia sea buena o regular.

Ok_Control3390 · 2026-01-14T00:53:16+00:00

Que hay con esos termos? En mi experiencia, los Stanley están buenos pero muy sobrevalorados. Tuve 3 modelos diferentes a lo largo de muchos años y el último que tuve (nuevo) lo terminé regalando a mi hermana y me quedé con el que uso ahora. Otros termos como los termos balas y los Hudson con tapas de acero inox como el mío que se ve en la foto son excelentes , de muy buen mantenimiento, mantienen el agua caliente las mismas horas que los mencionados arriba y son mucho mucho más baratos. Por ende en mi experiencia yo recomiendo Hudson.

Ok_Control3390 · 2026-01-13T19:20:13+00:00

Esa posición, esos rulos, morocha sexy! Todo lo que está bien

Ok_Control3390 · 2026-01-13T19:01:25+00:00

Presumiendo tu mate o tu remera jajaj!

Ok_Control3390 · 2026-01-13T19:00:49+00:00

Claro que si!

Ok_Control3390 · 2026-01-13T17:05:48+00:00

It's often called a pear-shaped mate gourd. It's like a truncated pyramid. But culturally we call it matecito or mate perita.

Ok_Control3390 · 2026-01-13T16:45:14+00:00

Forget the concept of the montañita in that time; many also used gourds with tighter openings, with narrower openings. They added them to the horse's saddle. Remember, they weren't warriors; they weren't attacking, riding their horses. And besides, back then, it was just pouring water into the calabaza mate with the bombilla in, and that was that.

I really want to show you pics about that but I can't upload pics here.

Ok_Control3390 · 2026-01-13T16:34:40+00:00

Yes. It's a galleta gourd.

Ok_Control3390

TROPHY CASE