The tea is a popular drink in parts of South America. It is made from the leaves of a holly plant native to the region. The beverage is traditionally consumed in central and southern South America, primarily in Argentina, Uruguay, Paraguay, southern Brazil, and parts of Bolivia and Chile. It was first cultivated and used by indigenous groups like the Guaraní.
To prepare the drink, the dried leaves are steeped in hot water and sipped from a gourd using a special straw called a bombilla. It has a rich, earthy flavor and naturally contains caffeine.
Social Aspects
The tea is often shared socially in South America. Friends and family gather together frequently to drink mate from a shared gourd. This ritual creates community and emotional bonds.
The plant itself is not considered dangerous, but mate may increase the risk of certain esophageal cancers when consumed very hot on a regular basis. Moderate consumption at more reasonable temperatures is considered safe.
Argentina
In Argentina, the beverage is deeply rooted in the culture. Argentines consume more per capita than any other nation. Most households have the drink daily, sometimes drinking several liters per day. It is often enjoyed in the mornings and evenings, but can be consumed anytime. For Argentines, sharing mate is about connecting to culture, community, and tradition.
The tea contains caffeine, polyphenols, flavonoids and antioxidants. The caffeine provides mental clarity. The polyphenols and flavonoids provide stress relief. However, the beverage has side effects if taken in large amounts for long periods. It appears more antioxidant rich than green tea. Some good, non-staining alternatives are white tea, the South American drink, and rooibos. You can reuse the tea until all flavor is gone, ranging from 10-30 refills depending on amount used. Reusing leftover drink from the previous day is not recommended. Originally called "mate" by indigenous Guarani people, the Quechua called it "mati", meaning cup. The name combines the Spanish term for herb (yerba) and the Quechan word (mati). Syria and Lebanon are largest importers due to Middle Eastern immigrants introducing it. Preparation requires leaves and hot, not boiling, water. Traditional preparation uses a gourd and filtered straw (bombilla). The infusion can also be prepared like an infusion in a tea filter. In North America, cold water is added first to prevent burning the leaves.
Argentina, Uruguay and Brazil became key producers after Paraguay lost land. Argentine production dwindled but recovered. For example, Misiones Province produced 1,000 tonnes in 1898 and 20,000 tonnes in 1929.
There are four types:
- Argentinian
- Uruguayan
- Paraguayan
- Brazilian
Each has distinct flavors and properties. Most US imports are from Paraguay, grown differently than Argentine tea.
Uruguayans drink the South American drink more than any other country. Their style contains all powder and small leaves without stems. Paraguayans make their mate with cold instead of hot water in an animal horn. They call this tereré.
Argentina
In Argentina drinking is ingrained in the culture. Argentines drink the tea mostly for breakfast with fruit juice or before sunset, hot or cold depending on weather. Sharing mate forges emotional links between people in Argentina.
Aside from its flavor, the drink has health benefits. It’s high in antioxidants, minerals, and vitamins. It helps reduce bad cholesterol and obesity. The caffeine content is between coffee and tea.
The beverage is also popular in parts of the Middle East. Syria and Lebanon are the largest importers. Polish immigrants brought the tradition to Europe. Poland leads statistics on Google searches for yerba mate.