Yerba mate has a natural energizing and stimulating effect.It also has a hypotensive and vasodilatory effect, which is very good for those who suffer from high blood pressure. It improves cardiovascular health by lowering cholesterol levels and even preventing atherosclerosis.This is reflected in its high content of polyphenols, which improve the body's natural defenses and prevent cellular aging. Yerba mate contains 90% more antioxidants than green tea.Gradually add the water through the small hole where the straw is.Īll set! The result will be a foaming and intense infusion, where the good flavor of the yerba will stay much longer.Now introduce the “bombilla” (straw) by pressing it against the internal wall of the mate container and try not to move it again.Through this hole we will pour warm water (a water temperature between 70☌ and 80☌ is recommended) to moisten the lower part. Slowly, bring the container back to its initial position, making sure that the yerba is inclined at an angle of 45 degrees, forming a small hole.Place the container upside down and shake it vigorously to ensure that all the ingredients are evenly mixed and distributed.Fill three-quarters of the mate container with yerba.If necessary, repeat this process until it is completely clean and then let it dry in the sun. In the morning, we scrape the surface very well to remove the woody stem. How do we cure the container? We fill the container with yerba mate, then we add hot water and let it sit overnight. So before we start preparing the infusion, it is important to make sure that the container we use is appropriate (it must have a narrow base and a wide mouth) and that it is properly cured. When the mate (container) is properly cured, it is able to absorb all the attributes of the yerba and preserve its flavors. When you hold it, yerba should have a dry texture and produce a light cracking sound Its aroma should be fresh and slightly roasted, while the flavor should have a nice bitter touch. The yerba should exhibit a yellowish green color and there should be a harmony between the components: dust, leaves, chips and fiber. To identify a good yerba, we must use all five senses. The first step is using a good-quality yerba for our mate tea, as this will have a huge impact on its flavor, texture and aromas. It is consumed equally in homes, offices, parks, universities and squares, not only for its properties as an infusion, but for its role as a social bond. Just like those old gauchos, mate is part of the daily life of an average Argentine. Yerba mate is grown in Argentina, Paraguay and southern Brazil, where conditions of soil, temperature and humidity are ideal. They drank mate in groups, for breakfast, for lunch, for dinner and before going to bed. The “gauchos” (a kind of Argentine cowboy) adopted mate as part of their culture, along with riding horses and wearing leather clothing.
The “gauchos” and their love for yerba mateĭuring the long process of Argentina’s independence in the 19th century, the tradition of mate gained strength in Argentine folklore. They also discovered that the mate plant germinates only in certain regions of South America, a secret that was confirmed half a century later by the French naturalist Aimé Bonpland. The yerba was carried from its place of origin throughout the territory under Spanish rule, and especially the Jesuits were responsible for extending the use of mate by using it in their reductions, although they drank boiled mate and not from a gourd. Thanks to its virtues and benefits, mate soon became popular among the Spaniards who colonized South America. For the natives, the mate plant was a sacred gift of the gods, and the mate had for them a special and spiritual significance, in addition to its nutritional value. Other groups like the Incas, the Charruas and even the Araucanos adopted mate from the Guarani.
In fact, the word “mate” comes from the Guarani “Caa-mate” ( “Caa” means plant or grass, and “mate” refers to the gourd).
They chewed the leaves directly or placed them in a calabash gourd with water and sipped.
Mate consumption dates back to the Guarani people (natives of some South American countries), as confirmed by the investigations of essayist and journalist Amaro Villanueva.
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