Yerba mate is a traditional drink made from the dried leaves of an evergreen holly, Ilex paraguariensis, a native plant of South America. This plant is found in the wild but is also cultivated on plantations similarly to familiar kinds of tea. In countries where yerba mate is widely consumed, it assumes the cultural importance exemplified by coffee cafés and Chinese tea ceremonies
Yerba Mate Provides a Wealth of Nutrients:
The Pasteur Institute and the Paris Scientific society in 1964 were interested in this healthy source of vitamins and did a thorough study of its properties. The investigators concluded "it is difficult to find a plant in any area of the world equal to mate in nutritional value" and that yerba mate contains "practically all of the vitamins necessary to sustain life." In addition, results from a study done by researchers at the University of Madrid assert a high content of mineral elements, especially K, Mg, and Mn, in mate. They considered those findings “to be of great relevance” to the nutritional value of mate infusions.
Yerba mate has been used as a base for herbal medicines in South America for centuries, and the plant’s benefits and therapeutic properties have recently been verified by a number of scientific studies. The chemical components of yerba mate are similar to those found in green tea; however, yerba mate is more nutritious than green tea. Of the six commonly used stimulants in the world: yerba mate, coffee, tea, kola nut, cocoa and guarana, yerba mate triumphs as the most balanced, delivering both energy and nutrition.
Yerba mate contains:
Yerba mate is used as a stimulant, an overall tonic and digestive aid, part of a weight loss regime, a general nerve tonic for pain, fatigue, and depression, for allergies and sinusitis.
One of the traditional yerba mate benefits is for treating constipation, diarrhea, and indigestion. It’s naturally antibacterial against E. coli, one of the most common causes of food poisoning. At least one saponin found in yerba mate destroys intestinal parasites. It’s also useful for both preventing and treating bladder and kidney stones.
In a group, the first brew is traditionally taken by the person who prepares the mate. If you are the server, drink the mate until there is no water left, then refill the gourd with hot water and pass it to the next person, sharing the same bombilla.
Keep refilling the gourd as it's passed around (one brew per person) until it loses its flavor (called lavado in Spanish, because the flavor is "washed out"); it should take ten refills, more or less (depending on the quality of the mate). The mound can be pushed to the opposite side of the gourd and refilled a few more times in order to fully extract the flavor.
8,Clean the gourd (or whatever container you used) after you're done and leave it out to dry. Containers m You can also treat the yerba mate like any other loose tea; steep it in hot water (the amount depends on how strong you want it to be, you'll need to experiment) and then filter out the leaves before drinking.
If you have a coffee press, you can prepare the mate with it. See How to Use a French Press or Cafetiere.
You can also make mate in a standard automatic coffee maker. Just put the mate where you would normally put the coffee grounds.
If you find that you dislike the taste of the Yerba Mate, you can trade it for desiccated coconut and add warm milk instead of warm water. Good for children and sweet lovers in cold winters.ade from organic materials may rot and your mate will taste accordingly.
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