The herbal tea is a species of the holly genus (Ilex), with the botanical name Ilex paraguariensis A. It has a unique taste that can be described as earthy, herby, and slightly bitter. It was first cultivated and used by the indigenous Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization. The flavor, therefore, varies greatly from region to region.
Some common notes include: Earth. Grass. Dirt/Soil. Butter. It has a complex flavor profile that can take some time to get used to, but many people find it to be an acquired taste that they come to love. So, if you’re curious about this popular beverage, keep reading to find out more. One way you can enhance your experience is by experimenting with different flavors to complement its natural taste.
It is known for its distinctive bitterness, which adds depth and character to the overall flavor. The perception of bitterness can vary depending on individual taste preferences and brewing methods. It is important to find the right balance between bitterness and sweetness to fully appreciate the taste of this traditional South American beverage.
Some studies indicate that people who drink large amounts over long periods may be at increased risk of some types of cancer, such as cancer of the mouth, throat and lungs.
Strong, bitter, and vegetal, it has a very distinctive taste that, like coffee, can require adjusting to. Additionally, some people may acquire a taste for bitterness over time, while others may find it less appealing. Ultimately, the bitterness can be subjective, but there are objective factors that can affect one’s taste preferences.
When exploring the complex flavors, you’ll discover a wide range of tastes that go beyond just bitterness. At this stage, your palate is fully developed and accustomed to the point you can start tasting a variety of notes and flavors, both strong and subtle.
The specificity of it and its unique taste. Some criteria can influence the taste. The specificity of the mate gourd used to drink its infusion is important. When you choose to drink a mate using the traditional way, with a calabash and a bombilla (filter straw), it is necessary to treat your calabash the first time you use it. This seals the pores of the organic matter in the container. In the case of wooden gourds, it is also important to prepare them to avoid a change in temperature causing the material to crack.
A beginner may not be able to identify the exact flavor, and a professional tea maker can help you develop a “palate.” The taste will differ from person to person, you’ll be able to tell if it’s right for you based on how much you enjoy it.
It was first cultivated and used by the indigenous Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization.
The taste can be overwhelming at first, but at the end of the day it is herbal infusion, so you can expect herbal tea-like taste. In general, it is more bitter, more pronounced and bolder than green tea or other herbal teas. I also find most kinds to be more or less tobaccoey, earthy and naturally sweeter than most of the teas.
Although it is naturally bitter, many prefer sweetening with sugar, honey or sweeteners. The mate gourd should be properly cured. Among drinking ways (traditional Argentinian, cold-brewed tereré, flavored, tea bags, etc.); many sweeten to soften bitterness with white sugar, sweeteners, honey, stevia, or brown sugar.
This guide will show you how to brew tasting so good you’ll want an entire pot! Its strong flavor can be off-putting. These tips and tricks will show you how to make it taste good!
It is made by boiling the plant leaves and twigs, a holly family member. It naturally produces caffeine, a great herbal alternative to coffee.
Materials:
- 1⁄2 cup (quantity depends on gourd size)
- Hot and cold water
- Bombilla (straw)
A good thermos will keep water hot.
It contains 85mg caffeine per cup, falling between coffee and tea. Brew time affects caffeine amount.
It boasts vitamins A, B1, B2, B3, etc and minerals like calcium and magnesium promoting health.
The most common preparation ways are the traditional method with bombilla and gourd, french press, tea bags, and cold brew.
You can make it like other teas using a strainer, tea pot, french press etc. Simply use 1 tablespoon per 8 ounces of water, steep 3-5 minutes. Never boil water. Tea bags can help beginners start but are less flavorful.
It takes practice to prepare correctly. Expect some mistakes at first.