YERBA MATE

 (Ilex paraguarensis)

Yerba mate (pronounced YER-ba MAH-tay) seems to bridge the gap between coffee and tea by having a combination of natural stimulants while containing the health benefits of antioxidants. The word yerba is a variant of the Spanish hierba meaning grass or herb and mate is Spanish for gourd and refers to the gourd cup in which the tea beverage is traditionally served throughout South America. Introduced by the Guarani Indians of Paraguay who brewed this leaf tea which produced exhilaration and relief from fatigue, the Spanish explorers tried and liked it. As a result of the demand for the tea, the Jesuit missionaries decided to start massive cultivation on plantations which were later deserted when they had to leave the country. At the beginning of the 20th century however, the first commercial crops were cultivated on these plantations again and today there are over 130,000 hectares under cultivation. The wild plant still has a distinct aroma and taste that has not been matched by cultivated plantations.

A species of holly native to South America, yerba mate is said to be the most nutritious plant in the world. It is a tropical or subtropical plant, needing high temperatures, high humidity and a lot of rainfall to reach natural maturity in about 25 years at nearly 50 feet tall. In the wild, harvesting is done between May and October when the tree is in full leaf and yields 65-85 lbs of dried leaves which are only picked from the same tree every third year. Cultivated trees are pruned into shrubby, 12 foot trees to make harvesting easier. Three stages of processing define the final product: parching, drying and grinding. Parching occurs until the leaves are curled and brittle, then they are mechanically dried for speed and finally grinding involves the fragmentation or crushing of the dried leaves.

The use of Yerba Mate is not only a social ritual, but it is an integral part of everyday life in Argentina where passing the mate around can be experienced in the countryside, the city or even while traveling. Traditional drinking of yerba mate requires the herb, a hollow gourd, a metal filter-straw called a bombilla and hot water. The gourd is filled 2/3 of the way with the moistened herb, then a minimal amount of hot water is added and the resulting tea is sucked through the strainer. When the tea is gone, the gourd is refilled with hot water and passed onto the next person!! Some people add sugar or other herbs like mint, and the water may be replaced with milk and honey for children. The first taste may be an unusual flavor, but it is a haunting taste that brings you back for more as if your body knows it is good for you. Yerba mate contains significant quantities of iron, potassium and magnesium as well as difficult to find nutrients such as vitamins B1,B2, and A, riboflavin, carotene, colin, pantothenic acid, inositol and 15 amino acids along with significant antioxidant activity. It is a whole body tonic which strengthens overall body functions, a mental stimulant, a thermogenic which increases fat-burning, a nervine to balance and calm nerves and is also effective in calming allergies.

TEA TIME TRIVIA
Yerba Mate is the
national drink of Argentina

In Argentina the Mate gourd is small and has a small hole,
and people sometimes add sugar for flavor.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8