Considered as a gift from the gods to the Guarani people for centuries, the mate tree is an evergreen holly of the Aquifoliaceae family. The youngest and greenest leaves of the tree are collected, dried and then placed in a ‘mate’: a traditional bowl made of ceramic or dried pumpkin (porongo).
The infusion is an ancient herb, rich in nutritional properties, that is the main ingredient of an iconic drink for many South American countries. Particularly loved in Argentina, Uruguay and Paraguay, it’s prepared with the leaves of a widespread South American tree.
The tea culture is closely linked to the history of the Gauchos – the South American version of the cowboy – who adopted drinking it from the native Indian tribes of South America.
It’s a beverage akin to tea made from a plant of the same name that is native to South America.
About the same amount you’d find in a cup of coffee, which is around 80 mg. The simplest way is to brew it like any other loose leaf tea, pouring boiling water over the leaves and letting it steep for 5-6 minutes.
Add loose-leaf tea to a french press or teapot with a strainer, add cold water, and allow to cold brew for 15 minutes.
Fill up your french press. Add cold water and make sure it covers all of the leaves to protect the nutrients from the hot water. Add hot water around 80 – 100 degree F to not burn the leaves. Let sit for two minutes.
Because this type of tea is usually simple with a classic earthy and grassy taste allowing you to easily get comfortable and accommodated to what it tastes like.
You might not have known, but there are many different ways you can enjoy it without a gourd by using a tea strainer, tea infuser, teapot, coffee maker, french press or Moka pot.
It’s consumed more than coffee there. The recipe is simple. Leaves are dried, placed in a container and topped with hot water. You sip it from a straw with a filter so leaf pieces don’t go through. It can be served with additions to soften the strong taste.
I encourage you to try it and take advantage of the benefits offered by the infusion.
Mate cups, also known as gourds, are traditionally made from a hollowed-out gourd and are used to hold the leaves and hot water.
Do your best to make a half-moon of tea sitting on the bottom of the mouth of the gourd and free space at the top. Pour a small amount of cold water over the leaves, to help protect the nutrients from the hot water you’re going to pour in.
We’ve come up with this easy step-by-step guide on how to prepare it that will teach you how to always get your mates right!
Aim for about 1 tablespoon per 250 mL of water.
The traditional method of drinking mate requires delicate care and attention. But in the end, you’re rewarded with a delicious energy-boosting infusion. Before we get started, you’ll need a few tools… Mate Gourd. The first thing you’ll need is a gourd (also called a mate).
Whenever you drink mate you need hot water – and not just a single cup, but a full bottle supply.