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The Yerba Mate Plant
Yerba maté is a South American holly tree (Ilex paraguariensis). Indigenous Quechua mythology relates that it was a gift from a benevolent god. In addition to being consumed for daily benefits, it forms the basis of their medicinal system.
Yerba maté was first farmed by Jesuit missionaries in the 16th century. Later, it became the signature beverage of the gaucho cowboys of the Argentine pampas.
Maté is now consumed by millions of people from all walks of life in South America. It is quickly gaining popularity beyond.
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Yerba Mate and the Body
Maté is an adaptogenic tonic: it helps the body cope with stress. It is beneficial for the nervous and immune systems. It supplies vitamins, minerals, 15 amino acids, and antioxidants.
Maté contains a relative of caffeine that many people find easier to handle: mateine. Mateine has the same chemical formula as caffeine, but a different molecular shape. Mateine is absorbed and processed differently by the body, providing a more balanced stimulation. Stimulant concentrations in maté are roughly half those in green tea. The herb's nutritional properties may also account for its better lift.
Remember to eat well and drink plenty of water throughout your day: maté is a diuretic and an appetite suppressant.
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Preparing Yerba Mate
Yerba Maté is an incredibly versatile herb. It steeps readily in hot or cold water. Five minutes is usually ample. If you're using hot water, splash a little cold water on it first to protect the flavor and nutrients. Never use water over 175° F: boiling water degrades the flavor and health benefits.
You can use a tea ball, French press, coffee percolator, strainer, or a gourd and bombilla (see the "Traditional-Style" section).
Maté goes well with sugar, honey, maple syrup, and milks of all kinds.
Traditional herbalists in Paraguay believe that maté enhances the beneficial properties of other herbs, so get ready to experiment. We suggest ginger, mint, vanilla, and/or lemongrass for starters.
In some regions of Argentina, a teaspoon of coffee is a popular addition. We've heard of people drinking it out of hollowed fruit with a bombilla, mixing it with beer or lime soda, making mate lattes, blending mate smoothies, and adding rooibos or honeybush to the blend.
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Yerba Maté Traditional Style
Take a look at the gourd and bombilla. These are the implements used for drinking yerba maté traditional-style. The gourd is the vessel that holds the loose yerba maté. The bombilla is a filter straw used for sipping the tea.
In many parts of South America, the mate tradition is a central component of life. Walk along any boardwalk or through any plaza and you will see many groups of close friends, family members, and close pairs sitting together with their thermos and their mate equipment.
One member of the group acts as cebador, pouring for each member of the group in turn. The pace is casually relaxed but continuous. The cebador will continue pouring for the group until the herb is washed out or the hot water is gone. When a member of the group has had enough maté, she says gracias to the cebador.
At its heart, maté is a social phenomenon. It provides a context for sitting together, telling stories and laughing, sharing life. As the group unites, maté begins to work its magic. Each person feels energized, happy, and connected to the others.
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Preperation Tips
- Never use boiling water. It should be comfortably hot. You can also use iced water with a splash of lemon on hot summer afternoons.
- Fill the gourd about halfway with maté and tap the herb to one side to create a small pit.
- Splash cold water into the pit and insert the bombilla directly into it.
- Pour hot water directly over the bombilla's head. Don't flood the gourd. The top of the herb should actually stay dry.
- When the maté begins to lose flavor, extend your session by "digging" a new pit on the other side of the gourd.
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