This South American plant is native to subtropical regions. The leaves are harvested every 2 years. The harvest occurs in rotation, allowing regrowth.
Argentina has the highest per capita consumption, up to 14 pounds per year. Over 90% of households drink it. It’s often consumed in the mornings and evenings. Argentines drink it both hot and cold. Sharing connects people emotionally.
There are many ways to prepare the infusion. Traditionally, a dried gourd is filled halfway with leaves then hot water is poured over. A metal straw with a filter built in sips the brew. Now it is also sold canned or bottled for on-the-go drinking.
The popularity has spread beyond South America due to potential health benefits. But overconsumption poses some health risks too.
I was wondering if anyone has experience growing this caffeinated plant in the US. Specifically, could I graft it onto American holly roots to improve cold tolerance? I really want to grow a caffeinated plant in America.
It provides long-lasting energy while also helping you relax due to its caffeine content along with theobromine and theophylline. I’m interested in trying different brands and types to compare the flavors. Let me know if you have any recommendations! I’m curious where I might find it in local stores. I plan to check the tea aisle first, then the international section. If anyone knows of Latin American specialty markets in the area, please share. I’m excited to learn more about yerba mate and look forward to trying this unique tea.
The indigenous Guaraní people of Paraguay, the first to consume the drink, considered it a gift from the gods. Once brewed it contains more antioxidants than any other tea-based drink.
Despite potential health risks, it has a cultural significance in South American countries where it is consumed regularly as part of traditions. Its use dates back centuries among communities who believed it had medicinal properties.
It is most popular in Paraguay and Uruguay, where people carry the mate and a thermal flask in their arms. In Argentina, 5 kg is consumed annually per capita; in Uruguay, the consumption is 10 kg. The flavor resembles an infusion of vegetables, herbs and grass. Some consider it very agreeable, but generally bitter.
The herbal tea comes from the leaves of the Ilex paraguariensis plant. It contains caffeine, theobromine, antioxidants and polyphenols.
It’s grown in Brazil where the industry continues thriving. The aging process also affects the taste. Like wine, it develops more nuanced flavors when stored properly over months or years. This maturation happens after the leaves are dried, roasted, aged and ground into small pieces.