This South American plant is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern Brazil, the Chaco region of Bolivia and southern Chile. The leaves were first cultivated and used by the indigenous Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization.
Preparation
To prepare the herbal drink, boil water and warm up the teapot. Don’t use boiling hot water as it makes the resulting brew much more bitter. Pour some hot water into the teapot and swirl it around. Put the leaves into the teapot. Cover the teapot and steep for 5 minutes, then strain solids and pour the tea into a teacup. The ideal brewing temperature is approximately 170°F (77°C). Using boiling water will produce a bitter drink.
You can also make it like any other loose tea; steep it in hot water and filter out the leaves before drinking. Some ways to prepare it include using a French press or tea infuser bags.
Adding Milk
There are two ways of preparing it with milk.
- One is called mate de leche where hot milk is added instead of water. This was popular in the past, especially with ladies who believed it helped boost breast milk production.
- The other way is to make a latte by adding milk and sweetener. You can also add coffee, tea, cinnamon, cloves or beer on top of it for different flavors.
When serving cold, it is called tereré. You can also enjoy it as a smoothie by blending it with banana, almond milk and vanilla. For weight loss benefits, it works best alongside exercise and a healthy diet since it can provide an energy and metabolism boost.
To prepare it, place the dry leaves in a special gourd or cup. Tap the leaves to one side to create a slope. Insert a metal straw with holes, called a bombilla, into the slope. Pour a small amount of cool water over the dry leaves. Then fill the gourd the rest of the way with hot water, between 150-170 degrees Fahrenheit. Avoid pouring water directly onto the dry leaves so you can reuse them.
Drinking it is meant to be a shared social experience. Pass the gourd around a circle of friends. Each person drinks through the bombilla until the gourd is empty and makes a slurping sound. Then the gourd is refilled and passed to the next person.
The flavor is complex, often compared to green tea with hints of tobacco and oak. The caffeine provides an energizing lift. Beginners may need to acquire the taste, powering through initial bitterness to experience the benefits. But sharing in the age-old tradition makes it well worth it.
It was first cultivated and used by the indigenous Guaraní people and some Tupí communities in southern Brazil before European colonization.
To make a cold latte, combine chilled drink with milk and sweetener, then blend until smooth. When choosing it for your latte, opt for a high-quality loose leaf or one specifically labeled for cold brewing.
A delicious latte starts by brewing one heaping teaspoon per eight ounces of heated water for 10 minutes. Strain it into a glass, leaving one-third empty. Add heated milk to the glass and stir.
It contains less caffeine than coffee but more than black or green tea. It provides a gentle, sustained energy boost without jitters or crash. It can also potentially aid weight loss by suppressing appetite and boosting metabolism. However, these effects alone are not enough to replace diet and exercise.
For those avoiding coffee, a latte makes an excellent energizing alternative. With its frothy texture and warming spices, this caffeine-free latte satisfies a craving for coffeehouse drinks. Best enjoyed alongside mindful conversation or solo reflection.
In conclusion, brewing it in a 1 liter French press is a convenient way to enjoy this energizing drink. By following the steps outlined, you can ensure a flavorful brew every time. While some argue that using a French press goes against traditional methods, it offers a modern twist for easy preparation and clean-up. So give it a try and experience the flavors in a new way.