What is the traditional way to drink yerba mate?
The origins of yerba mate drinking can be traced back to indigenous South American cultures. Traditional drinking methods include using a traditional gourd and bombilla.
The ‘yerba mate gringo’ style refers to the way the drink is enjoyed in North America: the leaves are placed in a cup, cold water is added and then left to soak for a few minutes, with the addition of hot water afterwards. The refreshing summery version is the ‘terba mate tereré’: prepare a lemonade and then pour it into the mate, after letting the infusion rest for a few minutes, drink using the bombilla.
In South America, yerba mate is more than just a drink. Being offered mate is a sign of respect and a great way to make new friends. Over the centuries, the art of sharing mate has been passed down through generations.
You’re here to learn another way to prepare “the drink of friendship.” My aim is to make this simple, no-BS and enjoyable. There are a handful of ways to prepare it – traditionally with a gourd, bombilla and loose-leaf leaves, with a french press, tea bags, strainer, coffee machine and a few other ways.
It is ingested in 90% of households and over a pound is included monthly in the basic food basket. Argentinians drink it for breakfast or just before sunset, hot or cold. But getting together to matear forges emotional links between people, beyond the act of drinking something.
This drink comes from a holly plant found in the rainforest. Paraguay’s Ache Guayaki tribe has sipped it from gourds for rejuvenating qualities. The traditional way is in a gourd known as the mate. These were a hollowed gourd, but today manufactured from other materials. After placing the herb inside, you shake or crush it. You moisten the herbs with cold water, just enough to release flavor. Then pour hot, not boiling water. Allow to sit five minutes. Voila!
By far, the most popular way is using a bombilla and maté. We’ll cover the basics for preparing yerba maté traditionally. What you’ll need: leaves, a gourd or maté cup, a bombilla. Most sip it continuously, adding leaves and water for hours.
Yerba Mate is made from yerba mate, a type of holly. The dried, chopped leaves contain caffeine. The container Argentinians call Mate, they drink daily. This caffeine-rich drink is made from dried yerba mate leaves mixed with water. The bombilla acts as a sieve.
What is the tradition of drinking yerba mate?
An image capturing the essence of old-time consumption: a group of indigenous people sitting around a fire, passing a hollowed-out gourd filled with the herbal infusion, while wisps of smoke curl into the night sky. I find myself wondering how people in old times would partake in this beloved beverage.
In South America, it is far more than just a drink. It is a social and cultural tradition which brings families and friends together. Over the centuries, the art of sharing mate has been passed down through generations.
Yerba mate was originally used by a native South American tribe called the Guarani. They believed that yerba mate was a gift from the gods.
Argentinians usually drink yerba mate for breakfast or just before sunset. They drink it hot or cold depending on the weather. But as things evolve, mate has become increasingly common to drink from cans, bottles, and energy drinks, so it is more convenient to drink on the go, any time of day.
On average, 30 million Argentines consume 220 million kilograms per year, roughly seven and a half kilograms per person.
When did people start drinking yerba mate?
Yerba mate was originally used by the Guarani, a native South American tribe. They were farmers who believed yerba mate was a gift from the gods. The Spaniards learned about yerba mate when they explored the land seeking precious minerals. Disappointed at not finding any, they fled but some settlers stayed by the Paran River with the Guarani Americans who were strong and healthy. The Spaniards learned the natives’ good health was attributed to drinking yerba mate leaves.
Today, yerba mate is most popular in Paraguay and Uruguay where people walk the streets carrying it. In Argentina 5 kg is consumed per person annually; in Uruguay 10 kg. The flavor resembles an infusion of vegetables, herbs and grass, similar to some green teas. It provides an energy boost and contains nearly 200 compounds – more antioxidants and polyphenols than green or black tea.
Apart from its homeland, yerba mate can now be found worldwide. For locals, sharing mate is a sacred ritual that brings a sense of belonging.
What is the ritual of drinking yerba mate?
The origins of yerba mate drinking can be traced back to indigenous South American cultures. Traditional drinking methods include using a traditional gourd and bombilla. The gourd is filled one-half to three-quarters with yerba. The bombilla filters out the leaves.
Groups share the drink together outdoors. The drink is not sweetened, simply enjoying the bitter taste. It is normal to slurp while drinking.
The Guarani discovered the Ilex paraguariensis tree and began cultivating it, drying the leaves and twigs, then drinking them in hot water. Groups share one gourd and bombilla which is passed around, creating a bond.
It is a traditional drink found in Argentina, Uruguay, Chile, Bolivia, Paraguay and Brazil. The dried leaves are mixed with hot water and drunk through a metal straw called a bombilla which acts as a sieve.
It is enjoyed in social gatherings in parks or beautiful nature. Several people share one gourd and bombilla which is passed around, creating a bond.
It provides an energy boost with nearly 200 active compounds. Of the popular stimulants it is the most balanced, delivering both nutrition and energy.
Traditionally sharing was a sign of friendship. The bitter, herbal, tea-like beverage is brewed from a South American holly tree found in the forests.
Yerba is inserted in the gourd along with 80 degree water, not 79 and not 81 or the Argentinians will let you know!
On average, 30 million Argentines consume 220 million kilograms per year, roughly seven and a half kilograms per person.