As a rule of thumb, it’s recommended to use 1-2 tablespoons (7-14g) of yerba mate per cup (8 oz/240 ml) of water. To brew the South American beverage, first, heat your water to about 160-180°F (70-80°C). Then, fill your cup with yerba mate leaves and shake it to remove dust particles. Next, pour in the heated water and let steep for 3-5 minutes before sipping. The perfect ratio of water to yerba mate can make all the difference in the taste and enjoyment of this traditional drink. Personal preferences can vary.
Yerba Mate History
The origins of yerba mate are filled with folklore. Discovered by the indigenous peoples of Paraguay and Southern Brazil, it was known as an herb “from the gods” used for physical stamina.
Indigenous South Americans termed it as ‘the drinks of the gods’, while European settlers called it ‘the green gold of the Indigos.’ The herbal infusion is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern and central-western Brazil, the Chaco region of Bolivia and southern Chile. It is also popular in the Druze community in Syria and Lebanon. Yerba mate is a species of the holly genus (Ilex), with the botanical name Ilex paraguariensis A. When served cold, the drink is called tereré in Guaraní. It was first cultivated and used by the indigenous Guaraní people and in some Tupí communities in southern Brazil.
Nutrition Facts
So compared to tea, yerba mate is a better energy booster due to its higher caffeine level. The herbal beverage is especially high in polyphenols. It has vitamins, such as:
- vitamin C
- vitamin E
And minerals such as:
- zinc
- selenium
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