This tea is a traditional South American drink made from the leaves and twigs of the Ilex paraguariensis plant. It is prepared by steeping the dried leaves in hot water. The flavor can vary depending on the processing method and preparation technique.
It is commonly served in a hollow gourd or horn called a guampa, along with a metal straw known as a bombilla. It is often consumed as a morning pick-me-up, similar to coffee or tea in North America. However, South Americans frequently drink it all day, from morning until night.
Ingredients
The youngest, greenest leaves are used to make the best tea. The leaves are dried over a fire before being brewed. It can be prepared using cold water as well, which is common in Paraguay.
Health Benefits
This beverage has a balanced, smooth energy boost due to compounds like theobromine and theophylline. These act as vasodilators to improve breathing, blood flow, and lower blood pressure. The energy from it is longer lasting than coffee or energy drinks and does not produce jitters.
It is rich in nutrients and provides health benefits like protecting the heart and providing antioxidants. Consumed moderately, this beverage is quite safe. To minimize side effects, it is best to follow preparation guidelines.
Preparation Method
It is a herbal tea from the leaves of a South American plant. It has significant health benefits. It protects the heart and provides antioxidants.
The best way to prepare it is in a gourd. A gourd holds 20-100 grams of tea leaves, much more than a tea bag. The gourd can be continuously refilled and reused. This makes it perfect for sharing with friends. You can pass one gourd around that everyone sips from. This creates a bond.
It is produced from holly leaves from an evergreen plant native to only a few regions in South America. The plant can grow in different settings, but the best tasting mate comes from leaves grown in the shade of the rainforest. When not grown directly in the sun, its leaves are more flavorful and nutrient-rich.
Taste and Popularity
It has a unique taste often described as earthy, herbaceous, and slightly bitter. Some people also detect hints of smokiness or sweetness. It is native to South America, where it’s incredibly popular as a hot beverage, served more frequently than coffee. It’s thought to enhance stamina.
Traditionally, natives of South America chewed the raw plant leaves. Later a hot tea became popular. This spread across South America and is now gaining popularity worldwide. The most common type outside South America is dried green leaves. These look like little flakes and are brewed with hot water. This lighter type is used for different blends.
To brew, add 2-3 tablespoons of loose leaf to a teapot or infuser. Pour boiling water over the leaves and steep for 3-5 minutes. It has a grassy, slightly sweet flavor with hints of chocolate and about 85 mg of caffeine per cup.