Mate is a traditional South American beverage made from the leaves of the yerba mate plant. This plant is native to parts of South America such as Paraguay, Argentina, Brazil, and Uruguay. The leaves are dried and steeped in hot water to produce the mate tea which has a unique flavor combining earthiness of green tea and richness of coffee.
In South America, mate is deeply ingrained in cultural traditions and is consumed much more than coffee. Sharing mate is a social custom that fosters bonds with friends and families.
Mate is touted to provide health benefits like increased energy, weight loss, and better heart health. It contains compounds like caffeine, theobromine and antioxidants that provide these benefits.
Yerba Mate Plant Characteristics
The yerba mate plant thrives in humid and partially shaded forest habitats. It can reach up to 15 meters in height. The leaves are evergreen, 7 to 11 cm long. The small flowers are greenish-white and pollinated by bees.
To prepare mate, fill one-third of the container with dried leaves. Hot water (70-80 C) is poured over the leaves and steeped for 2-3 minutes. The infusion is then consumed through a metal straw that strains out the leaves.
The yerba mate plant grows in Paraguay, northern Argentina, Uruguay, and southern Brazil. The leaves are used to make the popular South American drink. The beverage is prepared by steeping dry leaves in hot water. It has a tangy flavor and naturally contains caffeine.
Mate drinking is a social tradition. The mate gourd and bombilla filtering straw are passed around in a circle to share the drink. Mate is also popular for its health benefits like increased stamina.
The yerba mate plant thrives in rainy, subtropical climates along rivers. Natural shade helps the plants flourish. Organic fertilizers nourish the soil. Farmers prune the bushes to encourage new growth and long harvests.
The plant’s origins trace to indigenous groups who called it a “gift of the gods.” Spanish colonizers adopted the custom across regions now known for yerba mate – Argentina, Uruguay, Paraguay, and southern Brazil.
Yerba Mate Growth Stages
Yerba mate has been cultivated in Brazil since the 19th century. For those who know little, the word “Paraguariensis” comes from “Provincia Paraguaria”, the area where the Jesuit missions were established.
Knowing all the stages of yerba mate manufacturing will make you a more conscious matero and will allow you to choose yerba mate according to your preferences. In this guide we’ll take a deep look at the whole process of yerba mate production, from planting seed to packaging yerba that is ready to be enjoyed.
To grow yerba mate plants, space them to allow air circulation and sunlight penetration. Good airflow prevents disease while sunlight aids photosynthesis.
Mate tastes somewhat like green tea with hints of tobacco and oak. Steep dried leaves in 170°F water and filter out leaves before drinking. Share mate traditionally in a round gourd and sip through a metal straw called a bombilla.
Yerba mate has tannins to dye wool textiles. It was used traditionally in rugs, clothing and decorations.
Farmers intercrop yerba mate with timber trees. This organic agroforestry system protects the yerba mate while trees aid soil conservation.
Mate energizes without coffee’s jittery feeling. An infusion is made by soaking leaves in hot, not boiling, water. Mate is a social ritual across South America, passed around in a gourd and sipped from a bombilla straw.
Pour hot water slowly over leaves so they steep and release flavor. The ideal temperature to extract its full potential is 160-180°F.