After the quick searing, leaves must be properly dried, until they lose almost all of its moisture. This process also reduces the weight, such as 100 kilograms of freshly harvested leaves yield about 30 to 36 kilograms of dried product. Although it is generally appreciated through the southern regions of South America, the way it is processed and sold may vary from region to region.
Growing Considerations
Below are some things to consider when trying to figure out how to grow it.
- Seeds need to be stratified (put through a cool period) and may take between two months and a year to germinate.
- The caffeine can also speed up the nervous system. Consuming it along with stimulant drugs might cause serious problems including increased heart rate and high blood pressure.
The bags are then stored in chambers where temperature, humidity, and light can be regulated. As it happens with wine and other products, it needs a controlled environment to be properly age and develop a richer blend.
The tree has a variety of uses and their leaves are naturally caffeinated and picked and dried for consumption, traditionally infused in a calabash (small container or gourd), using the bombilla (filtering straw) and by adding hot water.
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The harvest usually occurs once every 2 years, in a rotating system, where only a part of the plantation is harvested at a time, providing a constant supply of leaves and giving the trees around 2 years to replace the growth lost in the pruning.
Manufacturing Process
Knowing all the stages of manufacturing will also make you a more conscious matero and will allow you to choose it with more awareness, according to your preferences. Like tea, it’s made from steeping leaves in hot water, but there are many more steps in the process that set it apart.
Shelf Life
It can last several months if stored properly. Its freshness depends on the storage method. Storing in airtight containers in a cool, dry place away from humidity helps preserve the flavor and aroma.
You can determine its freshness by looking, feeling and smelling it. Good product is olive green with a matte sheen. The leaves should be pliant, not completely dry or crumbly. It should smell toasty, earthy and mildly sweet.
Choosing Quality Leaves
Leaves should be green and fragrant. The quality greatly affects the taste. It’s important to choose fresh, vibrant leaves as this indicates higher quality. The fragrance provides insight into the flavor profile.
You can enjoy it without buying special equipment. Use tea strainers, infusers, or teapots instead of gourds and bombillas. Never use boiling water, 140-170°F works best. For every 8 ounces of fluid, use 1 tablespoon of product.
It is often continuously sipped for several hours, adding more leaves or water as needed. Each steep releases more flavor and nutrients. It is usually enjoyed socially, fostering community and camaraderie.