It is a plant native to South America. The leaves are used to make a tea-like drink called mate. Mate can be prepared with hot or cold water. It contains caffeine.
There are several types. Argentinian has a bold, herbaceous flavor. Uruguayan tastes malty. Paraguayan has intense flavors of cherries and tobacco.
Research shows it may help treat and prevent obesity. It was found to normalize some effects of early weaning in mice.
The way each is processed affects the flavor. Argentina is the second largest producer. Argentinian is mild, making it a good option for beginners.
Traditionally, mate is made by filling a hollowed gourd with dry leaves and twigs. Hot water is added and it is sipped through a metal straw that filters out debris. Mate is deeply rooted in South American culture.
Drinking it can provide energy, support digestion and immunity. It has a strong, earthy flavor with grassy, mildly bitter notes.
Is it a stimulant?
It is a tea-like drink that originated in South America. It contains caffeine and other stimulants which provide an energy boost. The effects are felt within 15-30 minutes after drinking it. It also has antioxidants, vitamins, and minerals that may provide health benefits. However, drinking large amounts for long periods may cause side effects like irregular heartbeat, anxiety, and headaches.
While the caffeine provides stimulation, the amount is less than in coffee so it may cause less jitteriness. The chemicals combined with caffeine give it a different effect than most caffeinated drinks. Some report euphoric feelings from sustained drinking.
Overall, it functions as a stimulant due to its caffeine content, but appears to have less side effects than other caffeinated beverages when consumed moderately. More research is still needed, but current evidence shows it can provide an energy boost and focus benefits similar to coffee or tea.
What is it similar to?
It is a plant native to South America. The leaves are used to make a tea-like drink that contains caffeine. It is popular in countries like Argentina, Uruguay, Paraguay and Brazil. It has a stronger, grassier flavor compared to green tea or coffee. The caffeine content is generally less than coffee but more than regular tea.
It is harvested and processed in different ways which affects the flavor. Leaves may be smoked or aged to alter the taste. High quality is grown shaded in the rainforest which helps preserve nutrients and flavor.
Preparing it is similar to brewing tea. Leaves are placed in a special cup called a gourd or mate. Hot water, but not boiling, is poured in. A metal straw with a filter on the lower end called a bombilla is used to drink the infusion. The mate cup can be refilled several times with hot water as the leaves continue to release flavor.
Drinking mate tea is a social tradition in South America. It provides a gentle energizing lift from its caffeine but without an intense "crash" afterwards. It may also aid digestion and strengthen the immune system. The flavor is strong, earthy and grassy which some compare to tobacco or tea. It can be enjoyed hot or iced.
Is it an energy tea?
It is an herbal tea made from the leaves and twigs of the Ilex paraguariensis plant. Native Americans in South America have long used it for its stimulant and medicinal properties. It contains around 80 milligrams of caffeine per cup, comparable to a cup of coffee. It may provide an energy boost and improved mental focus. It also has antioxidants and may help reduce the risk of heart disease, inflammation, and cancer, but more research is needed.
Some people report that it provides a gentle increase in energy without anxiety or crashes. The effect is said to be energizing yet relaxing. This may be because the caffeine is more dilute compared to coffee. It is often described as being as strong as coffee, as healthy as tea, and as enjoyable as chocolate.
It originated from indigenous populations in Brazil. It later spread to other South American countries, where it remains a popular national drink steeped in cultural tradition. It is typically consumed hot through a filtered straw in a hollow gourd. It can also be served cold over ice.