Does yerba mate get you buzzed?
The South American beverage is made from the leaves and twigs of a plant. It contains caffeine, about the same amount as coffee. The simplest way to make it is to brew it like tea, steeping the leaves in hot water. But it’s often sipped continuously for hours, adding more hot water as you drink. The drink is commonly enjoyed socially, passed around in a shared gourd. This ritual creates bonds between people.
The leaves come from a holly tree native to southern South America. Indigenous people saw it as a gift from the gods due to its health benefits. They used it as medicine and to increase stamina. The flavor varies by region, influenced by soil quality.
In addition to caffeine, it contains other compounds that provide a balanced, smooth energy boost. It’s a healthier alternative to coffee or energy drinks. The tradition of sharing it in a gourd places community bonds above hygiene concerns. Pregnant or nursing mothers should use caution consuming it due to its caffeine and stimulants.
Preparation Methods
The South American drink can be prepared in several common ways. A gourd and bombilla (filtering straw) make the traditional method. Modern options include glass bottles, cans, instant powders, or tea bags. It has a higher antioxidant capacity than green tea. Its unique combination of caffeine, theophylline and theobromine leads to an uplifting, jitter-free energy.
Do you crash from it?
The traditional South American drink is made from the dried leaves of the Ilex paraguariensis plant. For centuries it’s provided locals with a natural pick-me-up. It tastes like tea and hits you like coffee—and yet, it’s technically neither.
There are potential health risks associated with consuming it. Some studies suggest that excessive consumption may increase the risk of certain types of cancer, such as esophageal, lung, and bladder cancer.
The tea can be brewed either in the gourd/calabash or by using a French press, with brewing time tending to range from 4 to 6 minutes. While coffee drinkers tend to experience a crash after a few hours, drinkers experience a mixture of stimulation and soothing, due in part to the high concentration of theobromine.
Drinking tons of it I remember developing almost a psychosis – just tons of paranoia that caffeine never gave me. As far as caffeine alternatives go, specifically concerning crash, tolerance and anxiety, which might I fare better with?
Rather, nutritious it with numerous healthy vitamins, minerals, antioxidants, polyphenols, xanthines, saponins, and more is going to do the opposite – be beneficial.
Etiquette and Rules
What are the rules for drinking it?
It is a South American plant. The leaves make a tea called mate. It has caffeine. People share it from a gourd in Argentina, Chile, Paraguay, and Brazil.
To make it, dry the leaves by fire. Put leaves in a cup. The cup can be a hollow gourd or wood, glass, or silicone. Add hot water that is not boiling, 160-180 degrees. Use a metal straw to drink it. Pass the cup around a group. More hot water can be added.
It has a long history. Local Indian tribes used it first. European settlers took the custom. Now it is still popular in rural areas and cities. People often drink a few liters per day.
There are some etiquette rules. Share it with friends. Drink everything in your turn. Pass it back when done. Hold the cup at an angle so there is room for water.
You can also make iced it with fruit juice in summer. Or use a tea bag and hot water like an infusion. There are many ways to enjoy it!
Brewing Process
How long do you let it sit?
It is traditionally consumed in central and southern regions of South America, primarily in Paraguay, Argentina, Uruguay, southern and central-western Brazil, Bolivia and southern Chile. It has numerous health benefits as it is highly nutritious with vitamins, minerals and antioxidants.
To prepare it, you need a mate gourd, bombilla (metal straw), and a thermos flask. The gourd is filled halfway with leaves then hot water (not boiling) is poured in. The bombilla is inserted to sip the infusion. The mate is passed around a group and more hot water can be added.
There are different techniques for preparing it like cold brewing called tereré or using a French press. The tea can also be stored for 1-2 years in an airtight, opaque container in a cool, dark place. It’s important to check it hasn’t gone mouldy or changed taste before drinking.
While it has its origins in indigenous Guaraní and Tupí communities, it has become an essential part of culture across South America. Sharing mate is a social ritual that builds connections. The tradition has been passed down through generations and is still popular today.