The Ilex paraguariensis plant is made by steeping dried leaves in hot water. Adjust the amount according to your taste. Some people prefer a stronger flavor and use more leaves. Others prefer a milder taste and use less. The traditional method recommends using 1 tablespoon per 8 ounces of water. However, personal taste plays a role.
Brewing methods
There are two main brewing methods: traditional and modern.
The traditional method uses a gourd filled with leaves and hot water. More hot water is added throughout the day.
The modern method involves teabags or loose leaves in a teapot.
Flavoring options include sweeteners, lemon juice, mint, or cinnamon. However, sweeteners counteract some health benefits.
Making the infusion
To make the infusion, fill a container halfway with leaves. Pour hot water, not boiling, around 160 to 180 degrees. Tea infusers or tea balls also work. Moisten leaves with cool water before adding hot. You can also cold brew for an iced tea.
The tradition is to share one gourd between friends. One person, the cebador, pours the water and passes the gourd around. This creates a social bond.
The key is to use one tablespoon of leaves per 8 ounces of water. Heat water just below boiling, around 185°F, to extract benefits without bitterness. Add leaves to an infuser or French press. Pour water over leaves until fully submerged. Let steep and enjoy.
Processing the leaves
The bombilla is a traditional metal straw with a filter allowing you to drink without getting any leaves in your mouth. It helps achieve the perfect water ratio. The filter prevents clogging, ensuring an enjoyable drinking experience. Slowly add water allowing absorption by the leaves. This ensures a rich infusion.
The infusion is a healthy, refreshing drink with caffeine brewed from the leaves. The traditional way to enjoy is to share the gourd with friends and family. You will need: loose leaf, bombilla, gourd and hot water.
Health benefits
Is the infusion healthier than coffee?
Brewing using tea bags is convenient, quick and straightforward, allowing you to enjoy this traditional drink anytime. Bring water to near boil at 185°F. Too hot makes it bitter. Place the tea bag in a cup, pour hot water ensuring it is fully submerged. Let steep 3-5 minutes depending on strength. Enjoy as is or add honey, sugar or lemon.
To make loose leaf you will need: leaves, gourd or mate cup, bombilla and hot water. The gourd is traditionally made from wood or gourd and decorated. Like tea, it is made by steeping leaves but has more steps that make it unique. It is meant to be enjoyed slowly with people you care about. The traditional method yields the tastiest results and makes the experience special.
You can also make in a french press. Add leaves and cold water covering them to protect nutrients. Add 80-100 degree F hot water. Let sit 2 minutes. This gives a mellow taste. For stronger flavor, use hotter water or longer steeping.
The infusion’s many health benefits and bold flavor make the tea growing in popularity. It offers improved brain function and potential cancer prevention.
Enjoying the infusion
Sip continuously for hours, adding more leaves or water. Each steep releases more nutrients. It is often enjoyed socially in nature, creating bonds between people. The tradition places this bond above hygiene concerns.
About yerba mate
The plant is from the holly family native to South America. The plant is harvested and brewed like tea to make a popular specialty drink. It is one of South America’s most social infusions, not a true tea but from the Ilex paraguariensis plant. Its caffeine content energizes like coffee or tea.
Water temperature
Why not boiling water?
The Ilex paraguariensis is traditionally consumed in regions of South America. It was first cultivated and used by the indigenous Guaraní people in southern Brazil.
The leaves of the plant can be steeped in hot water to make a beverage called mate. Brewed cold, it is used to make tereré. The infusion is prepared by filling a container with dry leaves and twigs of I. paraguariensis and filling it with water at 70-80 °C, hot but not boiling.
The caffeine content lies between coffee and tea. An 8-ounce serving contains about 85 mg. The caffeine stimulates the mind, increases concentration and provides sustainable energy.
Making traditional mate
To make traditional, you need a vessle to hold the loose leaves and hot water. This can be a matero made from wood. Add 2-3 teaspoons of mild. With more herbs, the infusion may seem too strong.
Can be made into a syrup by brewing it and adding sugar and flavors. It can infuse alcohol by steeping overnight. Some cocktails add ground directly.
For the best flavor, bring water to a boil then let it cool for 2 minutes before pouring over. This allows the flavors to fully develop. Steep for 5-10 minutes then strain and enjoy.