The ancient Paranaense rainforest of South America does not readily yield its mysteries. But the native tribes are ancient too, and have nurtured their forest lore through the passing of many generations. None now can say how the Yerba (or hierba, herb) was first discovered, but for the Guaraní Indians it has great virtue. It can stimulate your body and rest your mind. Drinking it is an act of communion, to be celebrated in the passing of a shared cup, the mate, between friends.
Western science knows Yerba Mate (mah-tay) as Ilex paraguarensis, a relative of the humble holly. This plant’s coarse leathery leaves are rich in vitamins and minerals. They are gathered, dried and crushed, and aged for up to a year to give the flavours time to develop. The “tea” they produce is very similar to green tea - grassy, vegetal, and extremely satisfying - with a slight hint of the delicious, refreshing bitterness of Lapsang Souchong.
Mate is popular among the health-conscious and those wishing to lose weight. It is an effective but gentle stimulant, apparently free of the side-effects of coffee, and can make you feel focused and alert. It prepares the body for physical exertion, and helps it recover afterwards. Mate is thermogenic (it burns fat) and an appetite suppressant. Read more about mate’s health benefits.
Mate is traditionally drunk from a shared cup or gourd (mate) through a straw (bombilla) and passed around in a ceremony of communion. You can read more about this fascinating ritual here.
To enjoy Yerba Mate at its best you do not have to take part in a cup-sharing ceremony. Mate can be brewed much like green tea, and this is how most South Americans normally drink it. Place two tsp per person in an warmed pot and add fresh, boiled water that has been allowed to cool for a minute (ideal temperature 80C, 176F). If the water is too hot it will make a rather bitter drink. Brew for 30 secs then strain into mugs.
An even better method is to use a Mug Infuser. Put a generous serving of mate into the infusion basket – perhaps 4 heaped teaspoons, but experiment. Wet the leaves with a splash of cold water then fill the mug with hot water. Brew for 20 secs then remove the infusion basket to a spare mug or dish. Don't throw the leaves away. When you want to make another mugful, simply put the infuser back in the mug and pour on more hot water. You should be able to repeat this at least half a dozen times before the yerba becomes lavada, washed-out and finished.
Many people prefer to drink their mate amargo, bitter, like green tea, without milk or sugar or other additives. But you can drink yourself around South America – what takes your fancy? Dulce, sweetened with sugar, honey or maple syrup? With milk? With yuyitos, herbs? Chilled? You can take your pick, and this is just scratching the surface.
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