Mate can last several months. Its freshness depends on storage. Shelf life is affected by leaf quality, storage container type, and environment.
Like dried plant products, it deteriorates over time. Exposure to heat, light, moisture and air causes leaves to spoil. Shelf life depends on storage. It can last 1-2 years stored properly in a cool, dry place, away from light and moisture.
Check for musty/mouldy smell, discolouration or taste change. We’ll discuss signs of spoilage and health effects of drinking spoiled mate.
Determining spoilage involves examining aroma, taste and appearance. Rancidness signs include:
- Sour smell
- Bitter taste
- Discoloured leaves
Dispose of spoiled mate properly.
Mate is a caffeinated, antioxidant-rich alternative to coffee. It’s pleasant to sip without teeth staining. Mate helps digestion and keeps bowels healthy by promoting bile and stomach acid secretion. This softens stool and stimulates bowel movements.
When drinking, refill gourd or mug until flavor gone. Refills range from 10-30 depending on gourd size and amount used.
Properly store gourd and metal straw to maintain condition and ensure satisfying experience. After using, clean thoroughly with warm water and soft brush.
Mate stays fresher longer in airtight containers, protecting from air, moisture and light.
Quality is determined by olive green color, flexible buoyant leaves, slight moisture without wetness, smells of green vegetable, hay, earthiness and mild sweetness. Musty/mouldy smells means improper humidity.
Unopened, it lasts months/years like tea/coffee. Opened, it can become stale without proper storage. Aged mate takes on different flavors.
Traditionally prepare mate by filling gourd two-thirds with leaves then adding hot water. Brew alternatively with French press or strainer. It can interact with certain medications, especially chemotherapy drugs. Caffeine may also interact with stimulants.
Mate is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern and central-western Brazil, the Chaco region of Bolivia and southern Chile. When served cold, the drink is called tereré in Guaraní.
If you decide to brew mate with a tea strainer or teapot instead of a gourd and bombilla, then a kilogram will last you much longer. You will use 1 tablespoon of mate per 8 ounces of water. If one tablespoon of mate comes out to around 3-5 grams, then you can get 250 servings from just one kilo!
Like tea leaves, mate can also be used in cooking to colour and flavour desserts and sweets.
When preparing mate with a tea strainer, the serving size is similar to other teas. You use 1 tablespoon per 8 ounces of water. So from one kilo you can get around 250 servings. In other words, one pack lasts over half a year when consumed daily.
The “mate gringo” style refers to leaving the leaves to soak in cold water for minutes before adding hot water. It’s drunk with the bombilla until the aroma disappears. The “tereré” is the summery version: lemonade is poured into mate and drunk after letting it rest, preferably in ceramic cup, using the bombilla.
In Argentina mate is consumed in 90% of households. Argentinians drink it for breakfast with fruit juice or before sunset, hot or cold depending on weather. As things evolve mate has become common to drink from cans or bottles any time of day. But getting together to “matear” forges emotional links between people, taking Argentinians back to their roots.
The shelf life of unrefrigerated bottle mate can vary depending on packaging, storage conditions, and quality. By following storage tips we can ensure longevity and quality, symbolizing our commitment to a satisfying experience.
Indigenous Guaraní first cultivated and consumed mate. The recipient drinks the mouthfuls in the container, and then returns the mate to the brewer, who refills it and passes it clockwise.
When served cold, the drink is called tereré. It is traditionally consumed in central and southern regions of South America, primarily Paraguay, Argentina, Uruguay, Brazil, and Chile.
It was first cultivated by the indigenous Guaraní prior to colonization. Although traditionally from a gourd, mate "gourds" now come from various materials.
Drinking mate gets more energy for exercise or work. The effects last a few minutes to hours depending on consumption. Avoid overdiffusing tea leaves. A good thermos keeps water hot for mate during the day.
Mate —often shortened to mate — is a tree in the holly family, native to South America. Its earliest history with humans is as a ceremonial drink of the Guarani people, indigenous to Paraguay. Colonizing Jesuits spread it around the continent. It is now a daily beverage for Paraguay, Uruguay, Argentina, and Brazil. Mate tastes earthy and vegetal, with a signature bitter finish. How it’s harvested and prepared may change its flavor profile.
Yerba mate was first cultivated by indigenous Guaraní and some Tupí communities prior to European colonization. It’s traditionally consumed in central and southern South America, in Paraguay, Argentina, Uruguay, Brazil, Bolivia and Chile. It’s also popular in Syria and Lebanon.
In addition to the traditional recipe, mate can be prepared as an infusion. The ‘mate gringo’ style refers to leaves soaked in cold water, with hot water added later. It is drunk with the bombilla until aroma disappears. Consumption in Argentina is up to 14 pounds yearly per person. They drink it for breakfast or just before sunset, hot or cold depending on weather. Mate has become common to drink from cans or bottles. More than a habit, getting together to matear forges emotional links.
This caffeine-rich drink is made from dried, chopped mate leaves mixed with hot water. The bombilla acts as a sieve. Argentinians carry thermo flasks to keep water warm as mate is refilled several times.
There are many gourd sizes. Despite counting refills as a precise durability measurement, gourd size variation makes it imperfect.
Water quality and temperature impacts taste. Water shouldn’t overpower the mate flavor and should be clean. Use purified, spring or filtered water if unsure of tap water quality.