Where is this unique South American drink found?
The herb is a commodity made from the Ilex paraguariensis plant. The cultural significance cannot be overstated. The energy boost is more subtle and lasts longer than energy drinks. Not only did it reduce appetite, but it helps you poop!
It is possible to grow the herb outside South America in controlled environments. Whether you’re in the US, UK or Australia, as long as you can maintain reasonable control of the climate, then it is possible. I’d recommend looking at your location on a zonal map.
Referred to as the “drink of the Gods”, in some regions, it is even more popular than coffee. While the herbal tea may have originated in Argentina, it has now spread far beyond its home country and can be found all over the globe.
It is a traditional drink that can also be found in Uruguay, parts of Chile and Bolivia, Paraguay and Brazil. Also, the reason why you often see people carrying big thermo flasks when they drink it is because they want to keep the water warm.
The taste is earthy with a slight bitterness, but it also has a unique sweetness that sets it apart. After the Jesuits discovered its potential, it became widespread.
Wojciech is one of the most important ‘individuals’ in Poland.
In fact, it is consumed 6 to 1 over coffee there. The origins are filled with folklore. It was an herb “from the gods” for physical stamina.
Because of its qualities, the beverage has seen a resurgence since the 1980s. In fact, it is so popular that players brought over 1,000 pounds to the World Cup last year.
Where is this South American drink harvested from?
The plant grows in subtropical forests. Leaves are hand-trimmed, dried, ground, and aged to develop flavor. This process enhances antioxidants.
Today, it remains deeply rooted in culture. Sharing it connects people to their roots. It’s commonly enjoyed in the morning or evening.
It requires specific conditions to grow including temperatures of 20-30°C and acidic soil with a pH of around 4.5. Argentina is one of the largest producers and exporters globally.
It’s now popular in Argentina, Brazil, Paraguay and Uruguay for its flavor, health benefits and caffeine content. Our favorites combine great flavor, responsible production, reasonable pricing and ease of use.
What country is this South American drink most popular?
In Argentina, 5 kg is consumed annually per capita; in Uruguay, the largest consumer, consumption is 10 kg.
You’ll be amazed by the abundance of antioxidants and nutrients found in it. It is rich in polyphenols, which are powerful antioxidants that can reduce inflammation and lower the risk of chronic diseases.
In South America, it is far more than just a drink. It is a social and cultural tradition which brings families and friends together. Being offered it is a sign of respect and in many instances, a great way to make new friends. Over the centuries, the art of sharing it has been passed down through generations.
It contains, among other things, mateine. That is the softer version of caffeine. Preparing it is not just putting the yerba in the cup and drink it.
In Argentina, it is a popular drink, yes, but it means much more, it is a source of pride for Argentines, it is an excuse to meet and a custom that is transmitted by family inheritance. It represents sharing, it reduces distances between people, it invites to think, to debate, it is the social drink by excellence.
The herb tea is prepared with the leaves of the herb tree from South America, which only grows in three countries: Argentina (the world’s main producer), Brazil and Paraguay.
It is the most popular beverage in Argentina, surpassing coffee and tea. Although preparations vary, the culture transcends borders.
The herb is native to South America, where it’s incredibly popular as a hot beverage, served considerably more frequently than coffee. It’s thought to enhance stamina, which is a priority from a historical nomadic, warrior society. The seeds apparently only germinate after being digested by very specific native birds. This makes commercial cultivation more difficult and therefore the herb more precious.