This South American drink is made by steeping dried leaves from the Ilex paraguariensis plant in hot water. It originated in parts of South America like Paraguay, Argentina, Uruguay, and southern Brazil where indigenous Guaraní tribes first cultivated and consumed it.
It has a unique earthy flavor and contains caffeine, theobromine, and other nutrients. It provides an energy boost similar to coffee but with less jitters. People often praise it for its adaptogenic properties and the sense of alert calm it provides.
Argentinians commonly drink it in the mornings or before sunset, hot in winter or cold in summer. Sharing mate with others fosters social bonds. The customary way to drink it is to sip it continuously from a shared gourd and pass it around in a circle.
To store it, keep it in a sealed bag in a dark, cool, dry area at room temperature to preserve freshness and flavor. With proper storage, it can stay good for 1-3 years after packaging. Signs it has spoiled are changes in color, smell, taste, or texture.
When preparing it, add the dried leaves to a gourd or cup, then pour hot (not boiling) water over them. Let it steep for a few minutes before drinking. The amount to use per cup depends on personal taste and how strong you want the flavor. Most people add more hot water and leaves throughout the day for continuous sipping.
This popular South American tea has health benefits but can also spoil over time. Let’s examine how to store it and signs of spoilage.
Many products have printed expiration dates, often on the packaging’s side or top. Expiration length depends on the country of origin. With proper storage in a cool, dry, dark place, unopened it typically lasts 1-2 years.
Check it for spoilage signs like musty/moldy smells, discoloration, and taste changes. Spoiled it should be discarded, though it can be reused as fertilizer.
Regarding storage, simply keep it in its original airtight container in a cool, dry, dark area. Refrigeration is unnecessary if stored properly.
South American brands may have expiration stamps on bag sides or tops. Examine its look, feel, and smell to determine quality. It should appear olive green with a matte sheen, have some moisture and pliancy, and smell toasty, earthy, and mildly sweet.
It is an ancient South American herb used to make a caffeinated drink consumed daily in countries like Argentina, Uruguay, and Paraguay. It offers nutritional benefits but can increase eye pressure and insomnia risk for some.
This iconic tea forges emotional bonds through the cherished ritual of sharing mate. Its origins intertwine with rich folklore, and it remains important to South American food culture today.
It is an herbal tea made from the leaves and twigs of the yerba mate plant. It originated in South America and contains caffeine unlike most herbal teas. Also called mate, it was traditionally known as "the drink of the gods" by indigenous South Americans and "the green gold of the Indios" by European settlers.
It has many health benefits backed by evidence. It can improve focus and increase energy. It also contains compounds that aid relaxation and sleep due to its magnesium, zinc, B vitamins and other nutrients. At low to moderate doses, it likely does not have a strong carcinogenic effect though some compounds may have carcinogenic activity.
Properly stored dry leaves can last 7-10 days refrigerated though they will usually have expiration dates printed on the packaging. It is best stored sealed in a cool, dark, dry area at room temperature.
To brew it, dried leaves are steeped in hot water much like tea. It has an earthy, bitter taste reminiscent of strong green tea or tobacco. It can be enjoyed in social settings or alone for its energizing effects.