Agua tibia
Literally translates as tepid water from Spanish, and means a lukewarm or room temperature water that you add first during traditional preparation of mate. Although considered by some materos as an unnecessary step, adding agua tibia to mate wets the yerba mate and allows it to be molded into a mountain of yerba. Adding lukewarm water also is believed to protect the yerba mate from being scalded by hot water, which softens its taste and saves its desirable nutrients.
Algarrobo
South American tree, also known as Carob wood, also known as Prosopis alba. Algarrobo is a popular material for gourds because its naturally sweet, fragrant and piney wood contributes to the flavor of mate.
Amargo
Spanish adjective which means bitter. Term amargo is used to describe a traditional unsweetened mate without any flavor enhancements.