This South American drink originates in northern Argentina, Paraguay, and southern Brazil. Indigenous Guarani tribes called it “ka’a.” Spanish colonizers learned of the herbal tea from the Guarani. Jesuit missionaries spread yerba mate consumption in South America.
The mate is prepared by steeping processed leaves of the Ilex paraguariensis plant in hot water. According to 19th century explorer Joseph Hooker, it was consumed before the arrival of Spanish and Portuguese conquerors.
The Yerba Mate Plant
The yerba mate tree is 8-15 meters high with olive green, wedge-shaped leaves that are 8cm long. The leaves darken to a blunt tip with a crenulated edge.
Originally an indigenous drink, its global popularity originated in Argentina. It has medicinal properties and a bitter, herbal flavor.
Consuming Yerba Mate
Yerba mate etiquette dictates a designated server administers the South American beverage to participants. The effect is both stimulating and relaxing over a longer period compared to energy drinks. It also aids digestion.
The yerba mate tree is native to the forests of Paraguay and Brazil. The youngest, greenest leaves are collected, dried, then steeped in hot water using a traditional gourd or ceramic mate bowl.
Where Does Most Yerba Mate Come From?
This caffeinated herbal tea originally hails from Argentina, Paraguay, Uruguay, and Brazil where indigenous peoples have been drinking it for centuries. Today, the South American drink has spread far beyond its home countries and can be found all over the globe.
It is most popular in Uruguay and Paraguay. In Uruguay, the largest consumer, 10 kg is consumed per capita annually.
The way it is harvested, processed and aged varies by country, resulting in different flavors. Traditional yerba mate is deeply embedded in the culture where sharing mate with friends and family is an important social tradition that brings people together.
Yerba Mate Harvesting
The Ilex Paraguariensis plant grows best in the shaded rainforests of South America. Wild plants are harvested every other year. In controlled settings the leaves grow quickly so are harvested annually in winter. The best tasting mate comes from shaded rainforest leaves as they are very flavorful and nutrient-rich.
Yerba mate is uniquely different from coffee and green tea despite all being caffeinated drinks. It has a vegetable, herbal and grassy flavor reminiscent of some green teas.
In Paraguay and Uruguay, mate drinking is integral to culture. People walk the streets carrying mate gourds and flasks daily. Uruguay has the highest consumption per capita at 10kg per person annually.
Indigenous tribes like the Guarani and Tupi first consumed yerba mate in pre-Columbian times. Spanish and Portuguese colonizers quickly began trading mate during their conquests after realizing its value. Mate drinking remains an important social ritual across many South American countries today and provides income for indigenous communities.