Origins
This caffeine-containing tree is part of the holly family and has leaves that are picked and dried for consumption. The origins of the herbal tea are rooted in folklore and it was referred to by indigenous people as a “herb from the gods” because of its health benefits. They used it in medicines and to increase physical stamina.
Preparation
The peculiar straw-and-vessel used to drink the South American beverage is a traditional, optimized delivery system. The leaves burn if boiled so water of 60-65 degrees Celsius is recommended. It has a distinctive herbal, grassy flavor and is well-known for its caffeine content. It’s a good alternative to coffee or tea if looking for extra energy.
Health Benefits
It may have a calming antidepressant effect. It can also help digestion, overcoming constipation and repairing damaged gastrointestinal tissues. It increases mental alertness without side effects like jitters. The plant grows natively in northern Argentina, Paraguay, Uruguay, and southern Brazil. It has pretty specific climate requirements. The growth rate is slow. Unless living in a hot, humid climate it likely won’t grow well outdoors.
Discover the perfect steeping time for loose leaf chimarrão. Unlock the secrets to a bold and flavorful brew in just minutes.
I remember the first time I tried loose leaf chimarrão. As I sipped on my steaming cup of mate, I couldn’t help but wonder, how long should I let it steep for the perfect flavor?
Preparation
The most common type of mate in South America is green, dried chimarrão “powder”. When steeped, it won’t dissolve like matcha tea powder. It can be brewed with both hot and cold water.
Here are the exact step-by step instructions on how to quickly prepare your newly bought loose leaf chimarrão using just a simple regular teapot and no strainer, just as you would prepare a regular loose leaf tea.
It is important to steep the herbal infusion between 70°C to 80°C to prevent destroying any heat sensitive nutrients or vitamins.
The infusion, called mate in Spanish-speaking countries or chimarrão in Brazil, is prepared by filling a container, traditionally a small, hollowed-out gourd, up to three-quarters full with dry leaves of I. paraguariensis, and filling it up with water at a temperature of 70–80 °C, hot but not boiling.
Loose Leaf chimarrão can be infused in a plenty of ways! Our favourite one is definitely the traditional way with a gourd and bombilla!
Sediment
What is the sediment at the bottom of the gourd?
The traditional way to prepare the herbal tea is to put the dried leaves and twigs in a gourd. Then insert a metal straw with holes in it, called a bombilla. Pour hot water over the dried leaves. The bombilla filters the dried leaves as you sip the tea through it.
The herbal tea can also be prepared like regular loose leaf tea, using a tea infuser. You can also buy tea bags. The flavor is strong and earthy. It can be enjoyed hot or iced. Many people drink it in place of coffee.
Yerba mate is a tea made from the leaves of the Ilex paraguariensis plant. It contains caffeine and antioxidants. It has many health benefits like increased energy, focus and creativity.
Storage
To store it properly, keep it in an airtight container in a cool, dry place away from sunlight. This will help it stay fresh and flavorful. Clean your yerba mate gourd thoroughly and let it dry completely after each use to prevent sediment from accumulating. When preparing yerba mate, use water that is hot but not boiling to avoid burning the leaves. The typical caffeine content is less than coffee but more than black or green tea.
Consumption
In South America, yerba mate is a popular social and cultural beverage. People safely drink 1-4 liters per day. Avid drinkers elsewhere may drink 1-2 liters daily. However, how much you can tolerate depends on the strength of the tea and your personal caffeine sensitivity. It’s important to consume yerba mate in moderation since high intake over long periods may be unsafe. Certain groups like pregnant women should avoid yerba mate altogether.