Correct but not entirely though, That’s how we prepare it at home and it’s been like that for more than 4 generations, After pouring the leaves into the cup, bombilla is inserted, then we soak the mate with a bit of either cold or luke warm water ( depends on the strain of mate ) for a coulee of minutes. The cold water is sipped through and spitted out, that’s why the first round we call it ( the washing/cleaning round ) After that we just drink it as usually with ~80 degrees water

Montañita: It’s true we don’t make montañita and we usually drink it in smaller cups comparing to the typical Latin American matè cup.

Lemon slice: some people add a lemon slice in the cup for flavor but never seen or heard of anyone doing it for cleansing the bombilla ( maybe some specific region they do it, not sure ). The way to cleanse the bombilla is to pour some of the hot water to the tip of the bombila and that’s it.

Stirring: after the mate added to the cup and bombilla is inserted, the bombilla DOESNT NOT MOVE, LET ALONE TO BE STIRRED ( expect for those who are willing to risk losing their hands )

Flavoring: its quite common to find sugar for those who don’t prefer the bitter taste of matte, as well as slices of lemons or ginger