Paraguayan Holly: Mate Tea

Legends of Origin

This tea was a favorite drink of Indian tribes, in particular the Tupi and Guarani, who inhabited what is now South America. The Guarani have their own legend about the origin of this tea. Once upon a time, the goddesses of Cloud and Moon came to earth and met a hungry jaguar who wanted to eat them. However, this did not happen: an old man saved the goddesses and, as a token of gratitude, they presented him with a seed. After planting it, a tree grew from it, from the leaves of which a unique “drink of friendship” was obtained. The Indians called mate tea “the elixir of life”.

Tea growing areas

Mate is a tea obtained from the leaves and young shoots of the Paraguayan holly tree, grown in regions with a humid climate. Most of it is grown in the northeastern regions of Misiones and Corrientes, where tropical and subtropical climates prevail. These regions are the natural habitat of holly. The healing Paraguayan drink is made from the stems and leaves of this evergreen tree.

Production technology

Yerba mate is distinguished by its smooth leaves. During the drying process, the moisture from the tea leaves should evaporate gradually. Therefore, the raw material cannot be stored in rooms with high humidity or laid out under the sun's rays, as it will be spoiled.

True Paraguayan tea consists of stems, which contain all the healing substances, the leaves themselves, which give the tea a greenish color and exquisite taste, as well as a dusty coating, which serves as confirmation that the raw material has been properly dried.

Unlike classic mate, for the production of which young leaves and top buds are plucked from the bush, for the production of Paraguayan tea all shoots are cut from the tree. Collection takes place for six months: from early spring to late autumn. Then the raw material undergoes careful processing, including four stages: drying, aging, grinding and packaging.

Depending on the technology of raw material processing, there are several varieties of mate:

• Fried. Includes the stage of roasting the raw material.
• Green. Produced using classic technology.
• Gold. Made in Argentina. The raw material is hung over fires and then placed in special ovens.

Innovative processing technologies do not have a detrimental effect on the quality of raw materials. The storage facilities are equipped with modern air ventilation equipment. The drying chambers create the correct temperature conditions.

The culture of drinking tea

In addition to the classic Paraguayan tea, another healthy drink is prepared from it in Argentina and Paraguay – “terere”. Its preparation takes much less time. Mate is added to the calabash and filled with ordinary cold water, sometimes with the addition of natural juice and various spices.

In Argentina, the mate vessel has a small filling hole, while in Brazil and Uruguay it is much more massive with a similarly large hole. As soon as the tea in the calabash is finished, you can add more water and drink the mate again. The true taste of the drink is revealed after 4 brews. Argentine lovers add sugar to the mate.

In all South American countries, you can see a mate carrier on the streets who will sell you a complete set of this delicious tea drink for a small fee. Gas stations provide hot water so you can enjoy Paraguayan tea on the road. In supermarkets, you can always buy mate tea, which is packed in bags and intended for brewing in a mug.

Note: It is best to drink mate in the morning. If you do not suffer from insomnia, you can drink a little tea in the evening to avoid night hunger.

Brewing and preparation rules

In many ways, the taste and useful properties of mate depend on how well it is prepared. This magnificent drink is brewed in a calabash - a special brewing vessel that has a narrow, high neck. As for the brewing process itself, the algorithm is as follows:

Dry powder is poured into 2/3 of the vessel. Then, having closed the lid or palm, shake the vessel so that the yerba compacts. Having tilted the vessel horizontally, insert the bombija and pour in a little cool water. Then let the leaves at the bottom swell for 1-2 minutes, and only after that add a little hot water (no more than 80 C), filling the vessel to the level of the leaves, but not closing them. Then, without infusing, drink it through a straw directly from the bottom. You can add water about 15-20 times.

Recommendation. You can't brew tea with boiling water in a regular teapot. The drink will lose all its healing properties, and the taste will become bitter. Also, you shouldn't leave the tea in the calabash for a long time. The mate may ferment, which means it will be unsuitable for further consumption.

Description of taste and aroma

The taste of mate is unusual. It has a sweetish taste with a slight bitterness and at the same time a herbal aroma. This magnificent tea drink has a light green color. Usually, foam forms when brewing.

Consumption effect

The healing effect of this tea has been known since ancient times, when the Indian tribes of Tupi and Guarani used the drink as a healing potion for infectious diseases. However, mate also helps with other ailments. Paraguayan tea is a storehouse of useful properties. The drink has the following effect:

• has a mild analgesic effect;
• increases endurance;
• helps fight stress;
• reduces appetite;
• improves the functioning of the gastrointestinal tract;
• relieves muscle spasms;
• promotes the breakdown of fats;
• increases immunity;
• invigorates, relieves fatigue;
• improves mood;
• promotes cleansing of blood vessels;
• increases potency;
• improves metabolic processes.

The presence of phosphorus in mate not only increases brain activity, but also promotes better absorption of matenin; copper and iron in combination with sulfur compounds improve the appearance of hair, skin and nails.

Important: The composition of mate and green tea is almost identical, but Paraguayan tea gives a softer tonic effect due to mateine.

Interesting facts about tea

• Mate is a drink of friendship that was drunk by the Indians and passed to each other like a peace pipe.
• The Jesuit order made good money in Europe from alcoholic infusions made from Paraguayan tea.
• Argentine shepherds drank this tea drink during walks to keep warm. And to keep lips from freezing in the mountains, they came up with the idea of drinking mate through a straw.
• Mate only came to Russia at the beginning of the 21st century.
• If you are in a bad mood, drink Paraguayan tea yourself. The Indians believed that a person shares moments of loneliness with his soul in a calabash.
• Mate is 2 thousand years older than green tea.
• The first calabashes were made from human skulls.
• Mate is not a tea at all, but a herbal infusion.
• According to historians, the Paraguayan tea drink is more than 9,000 years old.
• Che Guevara drank mate tea every day.
• This infusion is recognized as a national drink in some South American countries.