good morning this is Jovi from yerba Marty South Africa you've caught me very early yes on a Saturday morning wearing my climbing beanie we're going to go for a climb out on Table Mountain so I'm broadcasting yessiree from the Republic of Cape Town this morning and the reason for this video is to do a traditional mate' preparation with my bomba mutter Cup and here about Marty because I've been getting a lot of my customers and friends saying that they're Motty turns out really really better when they're prepared in the traditional way and firstly that's normal if you're new to Mata then you gotta build up some skills and knowledge get to an advanced level and then your matter will turn out better as you perfect your mastery of the mud day I sometimes compare it to a pipe smoker you know there's a old school kind of Sherlock Holmes pipes on the first time you're probably going to mess it up the second 4th 10th time it's still going to be quite dodgy but with age wisdom and experience you you get better and better at it and you start enjoying it more and more and more and you're able to teach people so let me get down to it the main reason that you're Mata is turning out better as with some of you describe it is probably because your water is too hot secondly probably because you're leaving it too steep which you don't need to do with matter and thirdly you might be stirring the matter which you should not be doing not tokus la Bamba you never there's no reason for you to stir the matter and make good reasons for that you'll get little bits up the bombe if you do and it'll be strong and intense which it's really strong enough you don't need to stir it and make it even stronger and you want to leave dry air bar floating on top of the water when you drink in traditional style matter because Mata is the only hot drink that you can refill multiple times 10 12 depending on the quality of the air but maybe 15 up to 20 times and you want to have as much fresh dry yerba maté a for the refill as possible so that's another reason that you don't stir the market do not stir the Maddie okay so let me get down to it I've prepared my hot water in my thermos over here at 70 degrees Celsius Fahrenheit I think it's like 150 to 160 degrees Fahrenheit sorry I'm not so so good with a Fahrenheit so that's important it's got to be at a temperature where it's super bowl 100 degrees Celsius is when it's boiling so take 30 degrees Celsius off of that you get 270 the best way is to have a thermometer they're really cheap they cost like a hundred grand which is less than ten dollars for a for a little water thermometer and I use it a lot and it's really nice to know that your water temperature is going to be good especially if you're drinking my tea with other people then it's quite a pity and kind of messes things up if the wood is too hot and you have to wait and then it gets stronger and stronger and because it's sitting there steeping and steeping and steeping alright so the technique is also quite important with Mata it's a process that takes a bit of time kind of like preparing a tobacco pipe versus smoking a commercial ready to go cigarette so traditional mighty takes time what you want to do is rather use more yerba than less often you might think that if it's too strong for you you should be using less yerba mate it's not the case you should be filling your your ma tea cup or your good at least 1/3 with your vomit a preferably half way so at least two heaped tablespoons --is is generally the rule so I've got a good amount of yerba in there it's about just under half way of my cup here so the first thing you want to do is kind of whack your hand over the top like that and turn it almost upside down and just shake it a little bit like it like a cocktail shaker just a few times like that is good you'll get some in your hand like that that's the symbol of a mighty drinker I'll just blow that off Arriva and what you're going to end up with is hopefully a slope of of yerba in your might take up like that and maintain that slope so you kind of hold your your my tea cup at 45 degrees so if you put that down slowly and carefully you should still maintain a good slope yeah looking good so let's get the camera right in there the light is not that you can see there on the far end it's quite empty and it slopes up towards the side over here let's just drop the angle this camera a little bit there you go that's better okay so the top end of the slope the peak is what you want to keep dry so you pour your water on the empty side the bottom of the slope side so I'll do that now this wood is 70 degrees Celsius typical temperature it's kind of the temperature if you've just added some milk to your to your boiling hot coffee to cool it down a bit that's kind of what 70 degrees is like so you see I'm pouring the water in the same spot until everything floats up to the top and I'm just going to let that absorb a little bit I personally think I could be using a bit more year by over half pour of it on top oh I forgot to mention the reason for shaking the matter the reason for that is so that you get the the reason you turn it upside down and shake it so that you get the course of its the the bigger chunks and the stems to the to the top and the finer bits to the bottom so when you turn it back up straight then the finer bits are at the bottom and the sorry the course of its are at the bottom and the finer bits are on top and that prevents little bits of year by coming up the bombuh helps for better drainage and so then the bomba is less likely to clog up okay so i've let that kind of sits a bit and kind of expand like the elbows absorbing the water and i'm going to insert my bomba at the same place where i put the water in get it dry to the bottom there and the matter is ready to go there's no more waiting required now you can just drink it straight away ah man now you cannot tell me that that is even strong nor better no intense this is smooth smooth smooth smooth slightly sweet affable you getting all the the kind of grassy straw like notes of matter of aged mat a slightly smoky but caramelized and that is so so good now I'm pretty convinced that it's because my water temperature is just perfect that this marte is just perfect so let me show you what you do once you've finished it it's always good manners to make a Slurpee sound with mater now you can see the dry air by at the top of my slope is still intact the bomba is actually helping to keep it in place so do not stir the matter just leave the Bombur alone a good way to fight the temptation is just to hold the mat it with two hands like that and now I finished it so now I'm just going to top it all right up again and you pour the water in the same spot every time pour it up against the bomba oh yeah that's looking good now you see that a bit of foam edge on top it's a sign that the mater is brewing well that it's a good mark there they say siempre tiene que tener is cometa which means it always has to have a little bit of firm and what that is those are the sap nuns and the flavonoids in the matter saponins or a it's a medicinal compound it's antibacterial antiseptic antifungal and a lot more antes antes but I'm no doctor so I'm not going to go I'm not going to try to go into detail with that even but all you need to know is that it's a good sign so this is usually the point where you would pass the mati on to somebody that you've invited to join you and they would finish an entire serving for themselves after which you top it up again and then it's the next person in the circles chance and so on and so on until the flavor of the Marte is out okay guys well I hope that has helped you a bit and there's no reason that your mati needs to be strong too strong intense and bitter is not the word for my tea green tea that's been brewed too long gets better but Matt it doesn't get better get better if you do it correctly so good luck and and yeah feel free to reach out if there's anything else I can help with ciao