The South American drink is made from the leaves of the Ilex paraguariensis plant. It contains many nutrients and antioxidants. The leaves are dried, chopped, and steeped in hot water to make the tea. The South American brew has more antioxidants than green tea.
The plant grows wild in parts of Argentina, Paraguay, Uruguay, and Brazil. The Guarani people used it for centuries. The youngest, greenest leaves are harvested to make the tea. The leaves can be dried by smoking or air drying. Air drying creates less of a cancer-causing chemical called PAH.
It contains caffeine and other stimulants. It’s used similarly to coffee to improve energy, brain function, exercise ability, and more. But evidence for these uses in people is lacking. Long-term use, especially with tobacco, may increase the risk of certain cancers.
The traditional way to prepare it is in a gourd (porongo) with a metal straw (bombilla). The bombilla filters out the leaf powder. Sharing mate the traditional way is popular socially in parts of South America. It can also be made like normal tea, with tea bags or by steeping and straining. It has an earthy, herbal flavor.
It contains caffeine, theobromine, and theophylline. Caffeine content varies between 0.7% and 1.7% of dry weight, concentrated in the leaves. Theobromine content varies from 0.3% to 0.9%. Theophylline is typically present only in small quantities.
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On average, it contains about 30-70 milligrams of caffeine per 240 ml serving. However, the caffeine content can range from 20-100 milligrams per serving, or even higher in some cases. Caffeine is a naturally occurring stimulant that belongs to a group of compounds known as xanthines.
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It provides an even, almost panoramic clarity of awareness. This effect comes from the mixture of different chemicals that gives each caffeinated drink their own "highs".
The herbal tea is claimed to have the strength of coffee, health benefits of tea and euphoria of chocolate. But does it increase cognitive function enough to be considered a nootropic?
It was called “the drink of the gods” by indigenous South Americans and "the green gold of the Indios" by European settlers.
- Argentinians usually drink it for breakfast or just before sunset, hot or cold depending on weather. Getting together to matear forges emotional links between people and takes Argentinians back to their roots.
Polycyclic Aromatic Hydrocarbons (PAH) is a carcinogen in it that comes from the smoking process. PAH has been linked to cancers, neurological issues, immune deficiencies, and reproductive problems. Further research is necessary.
Some research has shown it may have anticarcinogenic properties similar to green tea. Other research has shown a potential link between it and cancers of the throat and mouth from high temperature consumption.
It is a plant native to South America. Its leaves are used to make a tea-like beverage that’s popular in countries like Argentina, Brazil, Chile, and Paraguay. Referred to as the "drink of the Gods," it has a long history of traditional use in South American cultures.
Today, it is growing in popularity worldwide thanks to its unique flavor and health benefits. It contains caffeine as well as antioxidants, vitamins, and minerals. Research shows it can boost energy, improve mental focus, support digestion and immunity, enhance weight loss, and more.
- The caffeine in it provides a more balanced energy boost compared to coffee due to other beneficial compounds. It is made by steeping the dried leaves in hot water, traditionally using a gourd and metal straw called a bombilla. It can also be found in teabags or prepared like tea or coffee. Potential side effects can include anxiety, insomnia, and stomach upset in some people.
It is a drink made from the leaves of a South American tree. It contains caffeine, theobromine, and theophylline. The caffeine content varies from 0.7% to 1.7%.
- The young, green leaves are collected, dried, and placed in a mate (a traditional ceramic or dried pumpkin bowl). Argentinians usually drink it for breakfast or before sunset, hot or cold. Getting together to matear forges emotional links between people and takes Argentinians back to their roots. The simplest method is to steep the leaves in hot water like tea.
Yerba mate tastes earthy, astringent and bitter. Adding citrus and sweetener balances the flavor. Yerba mate is more than a drink in South America. Sharing mate brings families and friends together. Mate rituals have been passed down for years. Fundamental etiquette includes heating water, filling a gourd two-thirds with yerba, shaking leaves to bottom to not clog straw, inserting a bombilla (straw) still at an angle, and passing the mate circle.
- The best yerba mate has a strong, slightly bitter taste with smoky flavor and natural sweetness. It’s loaded with vitamins, antioxidants and minerals not found in other energy drinks. It makes you more alert, focused and awake. Argentinians call the traditional hollowed gourd for drinking mate a mate. They drink it daily, mixed with hot water and sipped through a metal straw called a bombilla which also acts as a sieve.