Mate contains high levels of tannins, giving it a strong, slightly bitter flavor similar to coffee or black tea. The tannins contribute to its earthy, nutty, chocolatey taste. Higher temperatures and longer steeping times when brewing mate can increase tannin extraction and lead to more bitterness.
Compared to coffee, the South American beverage provides a gentler energy boost without causing jitteriness. However, the high tannin content can stain teeth over time. Using a straw when drinking it can help prevent staining.
There are several ways to remove stains from teeth, including using a stain-removal product, rubbing alcohol on a rag, or applying cornstarch. Consuming dairy products like milk with it may also help prevent staining by binding to the tannins.
Some people experience digestion issues from the herbal drink due to the high tannin content interfering with digestion. Possible solutions include mixing it with gelatin or protein powder, which binds to tannins, or discarding the first infusion and only drinking the second infusion, which contains less tannins.
The herbal drink provides an energy boost similar to coffee, but with less caffeine. Billions start the day with coffee or tea, but in South America people wake up with it for more brain benefits than either. First, mental and physical benefits. Of course, too much of anything is almost never good. What you’re worried about is cancer. As Mayo clinic suggests, drinking it regularly for extended periods increases disease risks like cancer of mouth, esophagus or lungs. Further researches on side effects need conducting. People with sleep issues should restrict consumption after 6 pm.
Argentinians drink it for breakfast or before sunset, hot or cold. Sharing it forges emotional links between people, taking them back to roots. Avoid constant consumption, 2-3 beverages at most through late afternoon. Avoid evening, especially if caffeine sensitive.
The herbal drink contains 30-50 milligrams caffeine per cup, less than coffee, more than tea. Native to South America highlands. Becoming popular worldwide for health benefits and stimulating effects. Especially common in Argentina, Paraguay, Uruguay and Brazil. Called “tea of the gods.” Safe to drink 1-4 liters daily.
Mate, tea, and oregano had the highest tannin content. An intermediate level was for coca, matico, boldo, palto, laurel, orange and binojo. Hydrolyzable and condensed tannins are in most berries. Grapes contain tannins. Most tannins are in grape skins and seeds, plus stems. The tannin content decreases as the grape ages. Red wine gets some tannins from grapes. Black tea may have the highest tannin concentration. Green tea often has the lowest. White and oolong teas fall between but vary based on production. Almonds, pecans, walnuts, hazelnuts, pistachios, and peanuts contain tannins. Tannins bind with carbohydrates, proteins, and compounds in digestion. Large tannin amounts can cause stomach irritation, nausea, vomiting, and liver damage. Tannins precipitate proteins.
The herbal drink contains about 80mg of caffeine per cup, similar to coffee. To brew, pour boiling water over the leaves and let steep for 5-6 minutes.
The health benefits include antioxidants and 11 types of polyphenols. The variety and the brewing method affect the concentration of polyphenols. It has high levels of chlorogenic acid but no catechins, differing from green and black teas.
The herbal drink provides an energy boost similar to coffee, with less caffeine. Studies suggest healthy people can drink up to 3 cups or 1 liter per day safely. The common way to prepare it is to steep it like a tea for 3-5 minutes. Enjoy it hot or cold!