This South American herbal tea is from the leaves of the Ilex paraguariensis plant. The leaves are dried and infused in hot water. It is typically consumed from a gourd and sipped with a metal straw.
It has the same caffeine level as coffee but does not make the drinker jittery. It has adaptogenic properties to regulate the body’s systems.
It contains antioxidants, vitamins, minerals, flavonoids and fatty acids. It can stimulate the immune system, combat inflammation and obesity. It has been shown to slow blood clotting, decrease blood sugar and lower neurological disease risk.
The seeds of the plant apparently only germinate after being digested by specific native birds. This makes commercial cultivation more difficult and the herb more precious.
It is possible to grow this outside South America in controlled environments with the right climate conditions. This can be challenging on a large scale.
The herb grows on an evergreen holly plant native to South America. The best tasting product comes from leaves grown in the rainforest shade. The plant seeds need to be digested by specific native birds in order to germinate, making commercial cultivation more difficult.
The indigenous Guaraní people of Paraguay, first to consume it, considered it a gift from the gods. Along with benefits like supporting weight loss and better digestion, drinking it symbolizes culture and tradition in South America.
Sharing it with others is a social custom that brings people together and forges emotional connections. In South America, being offered it is seen as a sign of respect and friendship.
Some customs around preparing and drinking it include:
- Using water heated to 160-180°F
- Pouring water slowly over leaves
- Drinking in a circle while refilling and passing the gourd to each person
- Thanking the server
It is native to South America. It is popular in Argentina, Paraguay, Uruguay, and Brazil. It has cultural importance as a shared drink. You can find it at most Hispanic markets and grocery stores.
The drink originated in Argentina, Paraguay, Uruguay and Brazil. It has spread globally with popularity in different countries.
It is traditionally enjoyed in South America. It varies by region in taste. Defining a great drink involves personal tastes and preferences more than product quality.
It is made by steeping dried leaves in hot water. Temperatures are lower than other teas, around 60-65 degrees Celsius. It has a grassy, herbal flavor and high caffeine content.
While safe in moderation, drinking very hot or excessive amounts may cause side effects. Enjoying it according to custom enhances its benefits.