Where is the plant originally from?
The yerba mate plant thrives in humid, warm climates typical of this region. It is most popular in Paraguay and Uruguay, where people carry the mate and termo. In Argentina 5 kg is consumed annually per capita. The flavor resembles an infusion of vegetables, herbs and grass, like some green teas.
Indigenous groups like the Guarani perfected the technique, placing leaves in a gourd with water and sipping through sugar cane straws. They attributed its discovery to the Kaingang over 3000 years ago.
The caffeinated drink is packed with antioxidants, vitamins and minerals. It originates from South American rainforests where it has been shared over centuries. Still popular in Argentina, Paraguay, Uruguay and Brazil, its health benefits have made it increasingly available worldwide.
The Indigenous Guaraní considered it a gift from the gods. Photographs show local people preparing shipments in Paraguay. Its natural range overlaps Argentina, Brazil and Paraguay including the famous Iguazú Falls.
Originally widely consumed in South America, the bitter herbal tea-like beverage is brewed from a native holly tree found in forests. Its popularity faltered at times but has seen a resurgence since the 1980s.
In Argentina the drink is ingested in 90% of households. Argentinians usually drink it for breakfast or before sunset, hot or cold. More than a habit, getting together to matear forges emotional links.
Is the plant grown in the US?
This plant grows best in warm, humid climates with lots of rain. Such climates are found in places like southeastern Brazil, northeastern Argentina, eastern Paraguay and southeastern Uruguay.
The plant thrives as an understory plant in Atlantic coastal rainforests. It likes the shade and moisture found in these forests. Argentina and Uruguay are now the largest producers.
The caffeinated infusion has compounds like caffeine that can aid digestion. The leaves are dried, aged, ground and steeped in hot water to make the tea. People often drink it socially from a shared gourd or cup. A special straw filters out the leaves.
What is the drink?
The herbal tea is made from the leaves and stems of a holly plant native to subtropical South America. The leaves are traditionally steeped in a gourd and sipped through a metal straw with a filter on the end. It is especially popular in Argentina, Uruguay, Paraguay and Brazil. It has a rich cultural tradition and is one of the most social drinks you can try in South America.
The plant thrives in the humid, warm climates typical of regions near the Parana, Paraguay and Uruguay rivers where it grows wild. The indigenous Guaraní first cultivated it in this region prior to European colonization. When harvested wild, the leaves are picked every other year. In controlled growing environments the leaves grow more quickly and are harvested each winter.
Argentinians usually drink it in the morning with fruit juice or before sunset. Sharing the drink connects people emotionally and is more than just a habit. It is often consumed in place of coffee or tea. It has a double stimulating and relaxing effect. The energy boost is more subtle and lasts longer compared to energy drinks.
The Guarani called it "Caa-mate" where "caa" means plant and "mate" refers to the gourd they used to drink it. The Kaingang tribe ate the raw leaves about 3000 years ago. But the Guarani worked to perfect the process of preparing and drinking it as an infusion.
Where is the plant harvested from?
The plant used to make the popular drink comes from the countries of Argentina, Brazil, Paraguay and Uruguay. It grows best in the rainforests of these countries. Its leaves have the most nutrients and flavor when grown in the shade rather than the harsh sun. The plant’s leaves are harvested during the winter months every one or two years.
While the drink has its origins in South America, it is growing in popularity worldwide for its energizing effects. Its caffeine offers a different buzz from coffee that is often described as more gentle and longer lasting.