Brewing Tips for Beginners
This South American beverage is a small bush that produces evergreen leaves used to make the tea. The plant is native to southern parts of South America and is a wildly popular drink in Argentina, Uruguay, Bolivia, Paraguay, Brazil and Chile.
The indigenous Guaraní people cultivated and consumed the tea for centuries. It is made by soaking the dried leaves in hot water.
It has a high quantity of polyphenols and is found to have more antioxidants than green tea. It contains 15 amino acids and 24 vitamins such as iron and magnesium.
Yerba Mate Cups
The basic cup for drinking it is made from a gourd. The metal straw is called a bombilla. To prepare the drink, put a heaping pile of the leaves into the gourd, add some hot water, and sip through the straw.
When served cold, the drink is called tereré in Guaraní. It is traditionally consumed in central and southern regions of South America.
Health Concerns
Drinking large amounts for a long time may increase the risk of some types of cancer. Beginners should start with 1-2 cups per day. Finding the right balance of consumption is key to enjoying its benefits without overdoing it.
This herbal tea contains vitamins, minerals, amino acids, and antioxidants. It has a unique earthy flavor and provides caffeine for an energy boost.
In South America, it’s common to drink 1-4 liters per day. The amount you drink depends on your personal tolerance and preference. Start gradually and adjust your consumption based on how you feel.
Some tips for beginners:
- Avoid evening consumption if caffeine sensitive
- Do not continuously consume all day
There’s no definitive evidence it causes cancer. Research is unclear and more studies are needed. It may help prevent cancer due to antioxidants and beneficial plant compounds. But always consume in moderation.
Preparation
To prepare:
- Use a gourd and metal straw called a bombilla
- Fill half to three quarters of the gourd with leaves
- Pour hot water over the leaves
- Drink by sipping through the bombilla
The traditional way to enjoy it is by passing around a shared gourd. This creates community bonding.
It contains caffeine and has compounds providing a balanced effect. If seeking a coffee alternative, try it. Check with your doctor before consuming when pregnant or breastfeeding. Avoid evening consumption if caffeine sensitive.
In Argentina, an avid drinker consumes 1-2 liters daily. Consumption depends on tolerance. As an herb, consume generously. It seems to be an adaptogen.
Regional Styles
Styles vary by country. Argentinian style has more powder and smaller leaves. Paraguayans make tereré with cold instead of hot water and use an animal horn. Uruguayans drink the most. Theirs has all powder, small leaves, no stems, which can taste harsh.
The amount needed per cup varies depending on your preferences and how strong or weak you want your brew. As a beginner, start with one teaspoon per 6 oz cup, and adjust to taste.
It’s best to avoid drinking in the evening if sensitive to caffeine. Also avoid constant consumption—2-3 beverages at most per day.
When preparing it you can use a gourd or simply brew it like tea. It can also be enjoyed cold, called tereré in South America.
Drinking it is a social tradition—meeting up with friends to pass around a shared gourd, creating a special bond.
While it has potential health benefits, drinking very large amounts for long periods may increase cancer risk. Moderation is key.