If you store the South American herbal tea in unfavorable conditions, it can go wrong, such as leaving it completely exposed to the air or keeping it in a humid environment where mold can grow. I recommend keeping it out of direct sunlight and heating it in paper bags or a clean mason jar. The botanical, for example—a Latin American herbal tea, whose main aromatic compounds include chemicals that smell like urine, mothballs, sweaty, cheesy, animal dung, body odor. But with tastes like that, it’s at least got to be good for us, right? The infusion is full of compounds that have beneficial effects. It contains caffeine, polyphenols, saponins etc.
The species of the holly genus is traditionally consumed in central and southern regions of South America, primarily in Paraguay, Argentina, Uruguay, Brazil, Bolivia and Chile. It was first cultivated by the indigenous Guaraní people before European colonization. When served cold, the drink is called tereré in Guaraní.
Apart from the raw taste, Brazilian erva mate is often sweet, tasting almost like a sweet pea. Most of the chimarrão tastes light-bodied, which can be explained by the heavy presence of stems.
You need to learn about the equipment, how to prepare the infusion, how to cure your gourds, and more. But there are some things you need to take into more consideration. You see, it only takes one small mistake to ruin everything.
The South American herbal tea is bitter when brewed. If you’re looking for more flavor, you should choose a more substantial variety or a concentrated extract. It’s best to drink it with water not at boiling point.
Research found that sipping the infusion can help slim down, like green tea, likely due to caffeine contributing to fat-burning effects. It can also improve digestion due to its high choleretic effect, helping soothe an upset stomach and other issues.
In North America and Europe, it’s common to use tea bags or French press. Therefore, the average caffeine content might not be the best way of measuring. There is a difference in energizing effect.
The botanical is used to make the drink mate. Mate is consumed in central and southern South America, primarily in Paraguay, Argentina, Uruguay, Brazil, Bolivia and Chile.
The gourd gets passed around, bonding those gathered.
When smoked, the herbal tea gets a chemical called PAH that can cause cancer. Most brands use this drying method. Naturally, this worries people.
Argentina consumes 14 pounds of the South American infusion per person yearly. Ninety percent of households ingest it. It’s in monthly food baskets. Argentines often drink it for breakfast or before sunset, hot or cold. Mate connects people emotionally.
The herbal tea is versatile like tea and coffee but unique. It has caffeine like tea and coffee but more antioxidants.
Stored properly in a cool, dry place, away from light and moisture, it can last 1-2 years. Check for spoilage signs like odor, color changes or taste changes. Discard spoilt yerba mate. It can last months in the fridge in an airtight container. It can be frozen in an airtight container to prevent freezer burn.
Frequency of consumption impacts clearance speed. Frequent consumption speeds up body processing of the infusion.
As an energy drink with 85mg caffeine per cup, it has less caffeine than coffee but more than tea. It may increase energy and improve focus. Caffeine takes time to wear off.
Having diuretic and laxative effects, the herbal tea reduces fluid retention and improves kidney function, helping eliminate toxins and purify the body. This effect is natural. Relaxing compounds in the South American infusion may help some fall asleep. It contains nutrients aiding sleep.