Where is the herb originally from?
The herb comes from the South American countries of Argentina, Brazil, and Paraguay. Its natural range includes an oval-shaped area that overlaps the northern tip of Argentina, southwestern Brazil, and southeastern Paraguay. Mate is a drink made with leaves and water. It grows in Argentina, Paraguay, and Brazil. The herb was used in South America before the Spanish arrived. The Guarani Indians started cultivating it in 1670.
Although preparations vary, mate drinking connects people. Leaves are dried, toasted and crushed to make the tea. The herb is rich in minerals and antioxidants, improving physical and mental performance. The Ilex paraguariensis tree needs rainfall and warm temperatures to grow well. Mate has a green, herbal taste reminiscent of tea. It provides caffeine like coffee. The culture around mate brings people together in parts of South America.
The evergreen tree grows in the subtropical region of South America. It is mainly grown in Argentina, Uruguay, the southern area of Brazil, and Paraguay. It is part of the family of Aquifoliaceae which includes Holly. There are around 550 variants in this family of plants, but only two or three are used for mate. In the wild, the herb grows up to 26 feet tall, but it can grow as high as 60 feet.
The infusion is most popular in Uruguay and Paraguay, where people often carry the mate and a thermo flask. In Argentina, which is one of the largest producers and exporters, 5 kg is consumed per capita annually. Uruguay is the largest consumer at 10 kg per capita. The flavor resembles an infusion of vegetables, herbs and grass with some similarities to green tea. Some consider the flavor very agreeable, but it can be bitter when steeped in hot water.
The herb is typically grown in Argentina, Brazil, Paraguay and Uruguay. It requires specific conditions like warm temperatures between 20-30°C and acidic soil with a pH of around 4.5. Plantations are located in rural areas surrounded by greenery and open fields. Farmers use traditional methods to hand harvest the leaves by cutting the branches at the right angles. Leaves are then dried over wood fires or hot air before further processing into grades of tea.
The ancient herb is rich in nutrients and is the main ingredient of an iconic South American drink. Particularly popular in Argentina, Uruguay and Paraguay, it’s an infusion made from the leaves of a widespread South American tree. Considered a gift from the gods for centuries, the mate tree is an Aquifoliaceae family evergreen whose leaves are collected, dried and placed in a traditional ceramic or pumpkin mate bowl for drinking.
To understand its popularity, it is important to know it comes from Argentina, Paraguay, Uruguay and Brazil where indigenous peoples have been drinking it for centuries as an energizing, medicinal drink. It has caffeine like coffee and green tea but has differences like its earthy, grassy flavor with hints of fruit or citrus.
In South America, the infusion goes beyond a drink to cultural tradition bringing people together. Generations have passed down sharing rituals making offered mate a sign of respect and friendship. Though rituals vary slightly between countries, there are universal rules to follow.
The caffeine rich drink is consumed in varying forms throughout Argentina, Paraguay, Uruguay, southern Brazil, and Chile.
The indigenous Guaraní and some Tupi communities first cultivated and consumed the infusion. After the Jesuits discovered its commercialization potential, it became widespread.
Drinking mate is a common social practice in Paraguay, Uruguay, Argentina, Southern Brazil among people of all ages, and is often a communal ritual following customary rules.
While it may have originated in Argentina, this herbal tea has now spread far beyond its home country and can be found all over the globe.
In countries where the infusion is widely consumed, its cultural importance is on par with coffee cafés and Japanese tea ceremonies. Mate drinking has its own vocabulary, not unlike ordering coffee drinks at Starbucks!
To make the drink, the crushed or ground herb is added to the pot along with some cold water and the flavours are left to infuse. The flavor can be described as a combination of different tastes. Some people compare it to the bitterness of coffee, while others compare it to the vegetal taste of green tea.
The Ilex paraguariensis plant needs the red, acidic soil and rainfall around 1800 millimeters per year in Argentina’s Misiones and Corrientes provinces. Seeds are sown in March and April. Seedlings go to nurseries then the field after a year.
Blenders ensure balanced flavor and proper aging. Making the infusion takes over 5 years from seed to drink. It requires great skill and precision.
The herb for the beverage grows on a tree resembling an olive tree. While nutrients concentrate in the leaves, the whole tree goes into the infusion. Indigenous peoples used it for medicinal purposes. Now it also helps with intestinal issues and boosts energy.
Ilex paraguariensis is the plant. The drink "mate" uses its leaves. When served cold it’s called tereré in Guaraní. Central and southern South America traditionally drink it, especially Paraguay, Argentina and Uruguay. Indigenous people first cultivated and consumed the infusion before European colonization.
Next time feel free to try some, after assessing for health risks. I invite you to partake and experience the infusion.