Mate is a traditional South American drink made by steeping dried leaves and twigs of the Ilex paraguariensis plant in hot water. It has an earthy, herbal flavor.
A standard cup of mate uses 10-12 grams of leaves. For a stronger brew, use 15 grams or more. For a milder taste, use 8 grams or less.
By adjusting the grams per cup, you can achieve your desired brew strength and flavor. More grams make a stronger, more bitter brew while fewer grams create a milder brew. Generally 10-12 grams yields a balanced flavor.
Mate contains caffeine and vitamins A, B, C, and E which provide an energy boost. It also has minerals like calcium and antioxidants.
Unlike coffee, mate provides sustainable energy without crashes or jitters. People often gather socially to pass around a shared gourd for hours.
The tea comes from South America. The leaves are dried and used to make tea. About 85 mg of caffeine exists per cup. This falls between coffee and tea. The tea has vitamins A, B1, B2, B3, B5, C, and E. These vitamins boost the immune system. The tea also has calcium and other minerals.
People often share the tea from one cup. They pass around a metal straw and take turns sipping. Sharing is a social custom in South America.
The tea harvest happens April to September each year. New teas come out during this time.
- Put dried leaves in a container
- Add hot water
- People drink it hot or cold
- It’s made similar to other loose teas
The tea trees are native to South America. Indigenous peoples used the leaves first. They believed the plant had spiritual powers. Now the tea is the national drink in parts of South America.
- You need leaves, a mate gourd, and a metal straw with filter
- Put leaves in gourd
- Add hot water
- Drink through the straw to filter out leaves
The tea has theobromine also. This stimulant gives a smooth, long energy boost. It doesn’t have coffee’s jittery effect. So mate energizes without side effects. The tea also helps people lose weight by speeding up metabolism.
After filling your cup with loose leaf, add cold water first. Allow to absorb the cool water. Next, add the hot water. The general rule is to use around 10 grams per cup of water. However, personal preference plays a role in determining the strength of the brew.
- Use fresh, pure, cold filtered water. Spring water is best
- The infusion is steeped at a temperature similar to green tea, around 160 to 180 degrees
- Tea infusers work as well to infuse. Whether you’re using a mug strainer, a tea pot or a tea ball you’ll be satisfied!
There are different types of mate cups including: gourd, wood, bone, silicone, ceramic, glass, and metal. Gourd cups also called calabaza need to be cured before first use.
Drinking is praised for its energy boosting properties. The most common way is to continuously sip it over several hours, adding more leaves or water as necessary. It’s both a practical and social drink.
- you need to cure it to ensure the best flavor
- Allow your gourd to dry completely between each use
- Avoid using soap to clean your gourd