What is Yerba Mate?
Mate is a species of the holly genus (Ilex), with the botanical name Ilex paraguariensis. It is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern and central-western Brazil, the Chaco region of Bolivia and southern Chile. Mate was first cultivated and used by the indigenous Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization.
When served cold, the drink is called tereré in Guaraní. The powder contributes to the flavor and body. The more it has, the fuller its body and texture.
Preparation Methods
There are 4 main ways to prepare it:
- the traditional method using a gourd and bombilla
- the french press method
- the tea bag method
- cold brewing
You can also mix it with other herbs and ingredients to improve the flavor.
The ideal brewing temperature is 170°F (77°C). Using boiling water will produce a bitter drink. The simplest preparation is to steep the leaves in hot water like a tea, then filter out leaves before drinking. For traditional preparation, cover the mate in a gourd with hot, not boiling, water and use a bombilla (filtered straw) to drink the infusion.
Consumption Guidelines
Drink 2-3 beverages at most per day. Avoid drinking in the evening, especially if sensitive to caffeine.
Is it okay to drink the dust?
Mate is a plant native to South America. Its leaves are used to make a stimulating, caffeinated tea called mate. Referred to as the “drink of the Gods”, it is very popular in some regions. Wild grown mate is often preferred because it is free of chemicals. It is also possible to cultivate it organically, which is healthier and tastes better.
When drinking, it is often shared between friends from a hollowed-out gourd using a metal straw. Sharing is an important social custom. Sitting together and passing around the gourd enables sharing stories and bonding.
The dried leaves are steeped in hot water, but not boiling, to make the tea. It has a slightly bitter, vegetal taste reminiscent of tobacco and oak. Mate contains vitamins, minerals, antioxidants and caffeine. Moderate consumption of 1-2 liters per day is common among avid drinkers.
Preparing Yerba Mate
You’ll Need:
- Your favorite leaves
- A Gourd or maté cup
- A metal straw (bombilla) is placed in the cup which is passed and shared
First, fill 3⁄4 of the gourd with the leaves. Then, put your palm on top, shake it, mixing the dust with particles. Tilt the mate cup at a 45° angle to leave space for water. Temperatures of around 140-170oF work best.
For every 8 ounces of fluid, use 1 tablespoon. Add less or more to adjust to your liking. The long term benefits are comparable to black tea.
Yerba Mate Drinking Rules
Mate is a tea-like beverage from South America. It’s made by steeping dried leaves and twigs from the mate plant in hot water. Drinking mate is a social tradition in several South American countries.
The traditional way to prepare it is to fill a gourd or cup about three-quarters full with the mixture. Then pour hot water (not boiling) into the gourd, but not so much that the water rises above the level. Drink the infusion through a metal straw (called a bombilla) which has a filter on one end to strain out the leaf particles. The mate gourd and bombilla are passed around a circle of friends and family so the drink is shared communally.
Drinking large amounts regularly may increase health risks so moderation is advised. The common recommendation is to limit consumption to 1-2 liters per day at most. It’s also best to avoid drinking in the evening for those sensitive to caffeine.