Yerba mansa is a perennial herb used medicinally. The root and rhizome are used. It grows in wet, alkaline soils in the southwestern U.S. and northwestern Mexico. Yerba mansa has anti-inflammatory, antimicrobial, and antioxidant properties. Traditionally used for respiratory conditions, digestive issues, pain relief, and more. Externally for skin problems. May address chronic inflammation. Combinations include nettles, echinacea, orange peel, elder flowers, and horseradish root. Ensure proper identification before use. Consider endangered status before wildcrafting. Note contraindications. More research needed to rate effectiveness for various uses.
Mate contains 30-50 milligrams of caffeine per serving. This is less than coffee but more than tea. The caffeine content varies based on the brewing method and type of maté. Loose leaf maté prepared in a gourd provides the biggest caffeine boost.
Maté is an herbal tea made from the leaves and twigs of the Ilex paraguariensis plant. It has become popular worldwide due to its numerous health benefits. Maté offers a more sustained energy release without the jitters or crash often associated with coffee.
Maté is an infusion of leaves and sticks from the holly tree. Maté and matcha offer different flavor profiles and nutritional make-ups, but both provide a healthy experience in every cup. Maté and matcha emphasize quality. You can truly taste the difference between carefully cultivated products compared to cheap products off the shelf.
Maté is a tea made from the leaves of a South American holly plant. It has more caffeine than regular tea but less than coffee. Maté is considered safe for healthy adults to drink occasionally. It may offer health benefits, but more research is needed.
Maté is often consumed socially, passed around in a circle and sipped through a metal straw. Sharing maté is an important tradition and social custom in several South American countries.
Though maté contains caffeine, drinkers report feeling alert without the jittery effects or crash of coffee. This could be due to maté’s adaptogenic properties.
Maté is brewed by steeping dried leaves in hot water, using about 2 teaspoons of yerba per 6 ounces of water. It can be served hot or cold. The flavor is earthy, grassy, and vegetal.
Some people grow maté plants at home, but it can be challenging outside its native habitat. Maté grows best in humid, subtropical climates similar to parts of South America.