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or cuias. the mate leaves are dried, chopped, and ground into a powdery mixture called yerba, "erva" in portuguese, which means "herb". the bombilla functions as both a straw and a sieve. the submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter
arrangement of the yerba within the gourd before adding hot water. in this method, the gourd is first filled one-half to three-quarters of the way with yerba. too much yerba will result in a "short" mate; conversely, too little yerba results in a "long" mate, both being considered undesirable. after that, any...
https://en.wikipedia.org/wiki/Mate_(drink)