Argentina’s national drink is yerba mate. It is an herbal infusion made from the Ilex paraguariensis plant native to subtropical South America. The indigenous Guarani and Tupi first consumed the beverage. Spanish settlers adopted the drink in the 16th century.
Consumption in Argentina is 14 pounds per person annually. Over 90% of households drink it. Argentinians drink it for breakfast or before sunset, hot or cold depending on weather. It has become more portable and convenient to drink anytime from cans, bottles and energy drinks. Sharing it forges emotional links between people and connects Argentinians to their roots.
Its flavor resembles green tea after brewing. Beyond a habit, sharing it represents something of value beyond socializing over a drink.
The preparation involves filling a container with yerba, adding hot water, and drinking with a straw that filters out leaves. Regional methods of preparing it differ.
It has strong cultural significance for national identity and society in Argentina, Paraguay, Uruguay, parts of Brazil, Bolivia and Chile. It provides an energy boost due to its caffeine content.
It is a traditional drink in Argentina, Paraguay, Uruguay and parts of Brazil. The origins are filled with folklore. Discovered by the indigenous peoples of South America, it was known as an herb “from the gods”. It is prepared by filling a container with yerba, pouring hot water over the leaves, and drinking with a straw which acts as a filter.
Drinking it is a common social practice. It has a strong cultural significance for national identity and society. The preparation is a simple process. But the method varies considerably from region to region.
It provides an energy boost due to its caffeine content. It is rich in polyphenols, vitamins, minerals and amino acids. These nutrients support health and wellbeing. However drinking large amounts for a long time increases cancer risk.
Sharing it forges emotional links between people in South America. It takes them back to their roots. Argentinians usually drink it for breakfast or before sunset, hot or cold. Drinking it is more than a habit, it has value beyond the act of drinking something together.
It is the national drink of Argentina, Uruguay and Paraguay. It is a caffeinated drink made by steeping dried leaves and twigs of the Ilex paraguariensis plant in hot water. Drinking it is a social practice in these countries. The drink contains caffeine, antioxidants and nutrients. It is prepared by filling a container and pouring hot, not boiling, water over the leaves. The flavor resembles that of green tea. Annual per capita consumption in Argentina reaches 14 pounds. Argentinians usually drink it for breakfast or before sunset, hot or cold depending on weather. Drinking it forges emotional links between people.
The plant is native to the subtropical regions of South America. Indigenous peoples discovered it and used it for stamina, health and medicine. The Jesuit missions spread consumption. The main production centers are in the Misiones and Corrientes provinces where the plant originated.
It is consumed much more than coffee in Argentina, Uruguay and Paraguay. It provides an energy boost due to the caffeine content. The caffeine is linked to increased alertness, concentration, reduced fatigue and better physical performance.
Traditionally it is consumed communally, sharing one container and straw. One person prepares the drink and circulates it within the group. The water temperature for preparation is lower compared to that used for coffee and tea.
It is a popular South American drink that is quickly gaining popularity worldwide. To truly understand the global appeal, it’s important to know where it comes from and how it became so widespread. This caffeinated herbal tea originally hails from South America, specifically Argentina, Paraguay, Uruguay, and Brazil.
In Argentina, it is a popular drink, but it means much more. It is a source of pride for Argentines. “Shall we drink some?” is an invitation to chat, to stay, to continue the conversation. It represents sharing. Aside from its flavor, its use is beneficial for health. It is rich in antioxidants, helps reduce bad cholesterol and triglycerides and contains minerals and vitamins.
Argentinians usually drink it for breakfast or just before sunset. They drink it hot or cold depending on the weather. More than a habit, getting together to matear forges emotional links between people. Sharing that is something of value beyond the mere act of getting together to drink something.
It provides an energy boost due to its caffeine content, which is linked to increased alertness, improved concentration, reduced fatigue, and enhanced physical performance. It has become increasingly common to drink from cans, bottles, and energy drinks, so it is more convenient to drink anytime.
It is traditionally drunk from a mate cup or container called a gourd. You sip it from a metallic or wooden straw with a filter on one of its ends so the pieces don’t go through. After being brewed, the flavor resembles that of green tea.
In Argentina, it is also an important business. According to the FAO, Argentina produced 290 million kilograms in 2017. Surprisingly, 75% of exported tea goes to Syria and Lebanon. It is beloved there.
Preparing it has rules.
- First, fill the cup with yerba. Put your hand on top, cover it completely and turn it twice.
- Afterward, put the bombilla in with the dry yerba.
- Pour water near the bombilla until saturated.
The caffeine in it is different than in coffee or tea. Plants have a milder flavor and lower caffeine, but most harvested contains male plants. Herbalists use it to treat everything from arthritis to hypertension.
In conclusion, the popularity in Argentina is due to its significance, cultural traditions, health benefits, social experience, and economic impact. Like a warm mug on a cold day, it has become a comforting part of culture.