I let the leaves sit on an airtight glass container with water at room temperature for 3 days than I use a sanitized coffee strainer to separate the tea from the leaves, then add the liquid to secondary. I use ROASTED Mate, which, in my opinion, its far friendlier to beer (namely stouts) at a rate of 0.33 to 0.47 oz/gal. If you are using raw mate you might want to use a little less of it.
There are a few things to watch for when using Mate:
- Mate might add a lot of tannins to your beer, and even make it taste like cloth. Only use good, freshly roasted mate (which I believe must be hard to get out of south america)
- Do not, I repeat, do not let your mate get in contact with water above 180F, it will taste like satan's ass, seriously.
- I found that adding the leaves directly to the fermenter extract more tannins than I normally want to.
- Its darn tasty if you do it right