Overview of mate
Mate is a small shrub that grows up to 15 feet as a tree when aged, and bears small white flowers and red fruits. The main producers and consumers of mate tea are Argentina, Paraguay and Brazil. Climate and soil conditions play a crucial role in determining the quality of the final product. The beverage thrives in regions with an average temperature between 68-86°F and rainfall of at least 47 inches per year. I created a list of the five best brands, which I consider a must-try for everyone. Before you find out what those are though, I must preface with a warning – if you’re an experienced, long-time drinker, you won’t find much value in this.
The herbal drink is especially popular in South American countries as a shared caffeine-rich beverage. The practice of drinking it in groups symbolizes friendship and hospitality. Aside from its cultural symbolism, the plant is also famous for its numerous components, including antioxidants and biological compounds, which contribute to several health benefits. After being dried, ground and packed in a carefully controlled process, the leaves can be easily purchased in countries like Argentina, Uruguay, Paraguay, Brazil and some parts of Chile.
Preparation and consumption
All three countries began producing it on a large scale, with plantations across their lands. Traditionally, dried leaves are soaked in hot water in cups made of wood or glass. The drink is sipped through a bombilla, a special metal straw that filters out the loose leaf tea.
If you pick up some loose leaves, follow this recipe for the perfect cup:
- Add the leaves to your container until half full
- Tilt your container on an angle so that most of the leaves are gathered on one side
Today, Argentina is the world’s largest producer and exporter. It is cultivated in the northeast of the country, in the provinces of Misiones and Corrientes. The properties of the plant – a powerful antioxidant. Hot infusions have great antioxidant power due to their high concentration of polyphenols.
In Argentina, the drink is popular. It is a source of pride for Argentines, an excuse to meet and a custom transmitted by family inheritance. “Shall we drink some?” is an invitation to chat, to stay, to continue the conversation. It represents sharing, it reduces distances between people, it invites thinking and debating.
Aside from its flavor, its use is beneficial for health. It is rich in antioxidants, helps reduce bad cholesterol and triglycerides and contains minerals and vitamins. As a characteristic, it is an energy drink due to its caffeine content different from coffee or tea.
The herbal tea comes in colors, tastes, strengths and effects based on how it is harvested, processed and aged. It is native to Brazil, Argentina, Paraguay and Uruguay. Argentinian product is often recommended for beginners.
Argentina exports to France, Spain, Germany and Italy. Although Argentina has 54% of the global market, its popularity grows outside Latin America. It can be ordered online throughout Europe and the United States.
It is native to regions of South America such as Argentina, Brazil, Paraguay and Uruguay. The Guaraní first cultivated it prior to European colonization. They called it "ka’a", meaning "herb". Its use became widespread in the Spanish colony of Paraguay in the 16th century among indigenous people and settlers. Consumption then spread in the 17th century to Chile, Peru and the Platine region. In the 1890s, plantations were developed in Mato Grosso do Sul, Brazil. After the devastation of Paraguay, by the 1900s Brazil became the leading producer.
According to legend, the god Pa’ i Shume visited an old farmer and his loyal daughter who stayed behind when the rest of their ill tribe moved on. The god came disguised as a shaman and told the farmer he wished the daughter could find their tribe. He pointed to a plant and said it would give her strength for the journey. The daughter returned with leaves and prepared them as a tea. The farmer recovered and they shared this "gift of the gods" with their tribe.
The plant grows as an evergreen tree up to 18 meters high in the subtropical forests of South America. Its leaves are harvested, dried, chopped and ground into a tea powder drunk through a metal straw that filters out leaves. Drinking the tea is a traditional social custom still popular today.
In this post we’ll cover what it is, where it comes from, how to prepare it traditionally and some facts. It is available at our store.