2 changed first sentence to be more positive
source | link

I dont know how "proper" this isyou are choosing to define the "proper way" but here goesis my answer

By myMy understanding is that there are two things you are avoiding when making the matte the first is is the bomba getting gunked up with the herb and the second is excessive bitterness

You avoid the first by making sure that the mate is correctly packed into the gourd. There are many ways to do this and I beleive this is where all the shaking techniques you mentioned comescome from. I do this by first adding a little cold water to the herb (enough to just get it wet) and pressing it into one side of the gourd with a spoon. If this is done right the herb will stay put when you pour in hot water and all you have to do is make sure the bomba sits on the empty side. This should be enough to ensure that it doesnt get stuck although it is important not undo the packing by mistake.

The second is avoided by basically not drinking the matte untill it has had a bit of its flavour washed out. I generally do this by making the first cup or two and spitting it out. I do this by preparing the matte normally but some members of my family tell me that this can be done with cold water too (Probably much easier).

I dont know how "proper" this is but here goes

By my understanding there are two things you are avoiding when making the matte the first is is the bomba getting gunked up with the herb and the second is excessive bitterness

You avoid the first by making sure that the mate is correctly packed into the gourd. There are many ways to do this and I beleive this is where all the shaking techniques you mentioned comes from. I do this by first adding a little cold water to the herb (enough to just get it wet) and pressing it into one side of the gourd with a spoon. If this is done right the herb will stay put when you pour in hot water and all you have to do is make sure the bomba sits on the empty side. This should be enough to ensure that it doesnt get stuck although it is important not undo the packing by mistake.

The second is avoided by basically not drinking the matte untill it has had a bit of its flavour washed out. I generally do this by making the first cup or two and spitting it out. I do this by preparing the matte normally but some members of my family tell me that this can be done with cold water too (Probably much easier).

I dont know how you are choosing to define the "proper way" but here is my answer

My understanding is that there are two things you are avoiding when making the matte the first is is the bomba getting gunked up with the herb and the second is excessive bitterness

You avoid the first by making sure that the mate is correctly packed into the gourd. There are many ways to do this and I beleive this is where all the shaking techniques you mentioned come from. I do this by first adding a little cold water to the herb (enough to just get it wet) and pressing it into one side of the gourd with a spoon. If this is done right the herb will stay put when you pour in hot water and all you have to do is make sure the bomba sits on the empty side. This should be enough to ensure that it doesnt get stuck although it is important not undo the packing by mistake.

The second is avoided by basically not drinking the matte untill it has had a bit of its flavour washed out. I generally do this by making the first cup or two and spitting it out. I do this by preparing the matte normally but some members of my family tell me that this can be done with cold water too (Probably much easier).

1
source | link

I dont know how "proper" this is but here goes

By my understanding there are two things you are avoiding when making the matte the first is is the bomba getting gunked up with the herb and the second is excessive bitterness

You avoid the first by making sure that the mate is correctly packed into the gourd. There are many ways to do this and I beleive this is where all the shaking techniques you mentioned comes from. I do this by first adding a little cold water to the herb (enough to just get it wet) and pressing it into one side of the gourd with a spoon. If this is done right the herb will stay put when you pour in hot water and all you have to do is make sure the bomba sits on the empty side. This should be enough to ensure that it doesnt get stuck although it is important not undo the packing by mistake.

The second is avoided by basically not drinking the matte untill it has had a bit of its flavour washed out. I generally do this by making the first cup or two and spitting it out. I do this by preparing the matte normally but some members of my family tell me that this can be done with cold water too (Probably much easier).