The South American herb is an evergreen tree that grows in the subtropical region of South America, mainly in Argentina, Southern Brazil, Uruguay and Paraguay. It grows up to 18 meters tall. The plants originate from South America. They prefer high temperatures, high humidity and heavy rainfall which makes Florida’s summer climate an ideal fit.
The caffeinated infusion is a traditional South American drink that is less astringent than tea. It is especially common in Argentina, Paraguay, Uruguay, Southern Brazil and parts of Syria and Lebanon where it was introduced from Argentina.
In South America, the herb grows in Argentina, Brazil, and Uruguay as the climate conditions are ideal with abundant rainfall and well-drained soils. When served cold it is called tereré in Guarani.
The indigenous Guarani and Tupi tribes first cultivated and consumed the South American herb before European colonization. After the Jesuits discovered its commercial potential, it became widespread in Paraguay and the Spanish Empire.
The nonprofit ARYM in Argentina created a Yerba Mate Route with producers, restaurants and attractions you can visit. We’ve focused on the best plantations you can visit in Argentina.
Before colonization, natives chewed the plant’s leaves. A tea from the leaves later became popular with South American cowboys. The herb means “gourd herb,” describing the traditional tea drinking process. The gourd is topped with hot, not boiling, water to avoid burning the leaves. You can reuse the gourd until the flavor is gone.
Where in the world is the herb grown?
It is primarily produced in Argentina, Brazil, and Paraguay. Each region has unique climate and soil conditions affecting the taste and aroma. Production involves traditional sustainable practices. Modern methods can impact the environment and local communities.
The infusion is most popular in Paraguay and Uruguay. People often carry the mate and a thermo (thermal vacuum flask). In Argentina, 5 kg is consumed per capita annually. Uruguay is the largest consumer at 10 kg. The flavor resembles an infusion of vegetables, herbs and grass. It is reminiscent of some green teas.
Brazil
Brazil has thriving plantations across the southern states. These regions provide the ideal climate and soil for the plants. Consumption in Brazil is ingrained culturally. The beverage is enjoyed socially and in families. It is known for its stimulating properties and antioxidants. Brazilian mate is gaining popularity worldwide. Its flavor profile and health benefits appeal globally.
Where is the herb harvested from?
It is a type of tea made from the leaves of the Ilex Paraguariensis plant, native to Argentina, Brazil, Paraguay and Uruguay. It has been consumed for centuries as a social and medicinal drink. Its recent popularity beyond South America is due to reported health benefits and unique flavor.
The plant grows well in subtropical climates with adequate rainfall and sunlight. After 3-4 years, the branches are harvested, dried, and processed. The resulting product is used to make the infusion.
This caffeine-containing drink has a vegetable-like flavor reminiscent of some green teas. The herb is packed into bags and stored in climate controlled chambers for 9 months to 2 years to mature the flavor. Then it is finely ground for consumption.
It is typically prepared by steeping the leaves in hot water and drinking it through a special straw that filters out debris. It can be continuously enjoyed over several hours by adding more hot water or leaves. Sharing the infusion in nature and parks is a cherished social tradition.
The plant flourishes in particular growing conditions like those found in northeastern Argentina’s Corrientes and Misiones provinces. It needs adequate moisture, warmth and appropriate soil. After sowing, seedlings are nurtured for a year before being transplanted outdoors where they will grow for years before first harvest. Properly cared for plants can remain productive for up to a century.
Who is the largest producer of yerba mate?
Brazil is the largest producer or what they call, chimarrão (she-ma-HOWN) or erva mate (er-va MAHCH). The drink is made by steeping dried leaves from the yerba mate plant in hot water and sipping through a metal straw called a bombilla.
It comes in all different colors, tastes, strengths, cuts, and even effects. The plant is native to South America and comes mostly from Argentina, Paraguay, Uruguay, and Brazil.
The indigenous Guaraní and some Tupi communities first cultivated and consumed it prior to European colonization of the Americas. Mate is from the Quechua mati, a word that means ‘container for a drink’ and ‘infusion of an herb’, as well as ‘gourd’. The name given to the plant in the Guaraní language is ka’a, which has the same meaning as ‘herb’.
Although Argentina is the largest exporter with 54% of the global market, it is currently gaining more and more popularity outside Latin America. Today it is possible to enjoy the benefits of this natural infusion throughout Europe and the United States. It can be ordered online and received throughout Europe and the United States.
The plant can grow in different settings, but the best tasting mate comes from leaves that have been grown in the shade of the rainforest.
The Brazilian industry is thriving, with vast plantations spread across the southern states of Rio Grande do Sul, Santa Catarina, and Paraná.
Today, Brazil represents the largest producer, holding 53% of the market, followed by Argentina and its 37%. The Pasteur Institute found that it contains all the vitamins needed to sustain life.
It is grown and processed mainly in South America in the Misiones and Corrientes provinces in northern Argentina, as well as Paraguay, Uruguay, and southern Brazil. Those that harvest mate are called yerbateros. After harvesting the branches are dried, sometimes using a wood fire which gives it a smoky flavor.