Yerba Maté (Ilex Paraguariensis)

The use of maté tea in South-America is similar to the use of coffee and tea in the rest of the world. The native Guarani have never diverged from preparing the tea for health benefits.

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Yerba_Mate_Ilex_Paraguariensis_tea
€5.25

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Contents: 100 grams of dried maté leaves

Description:

Yerba Maté is well known as a drink which is made from dried leaves and twigs of the tree Ilex Paraguariensis. It is a green tree that is family of the European Holly. It is native to Argentina, Chili, Peru and Brazil, but most often found in Paraguay where it is cultivated.

The classification in western herbal medicine is pretty comprehensive; aromatic, stimulating, bitter, relaxing, strong, diuretic, purifying, sweat inducing and fever-reducing. Maté contains many vitamins and minerals.

Yerba Maté (literally 'Maté herb') got it's name from the traditional cup (also called maté) from which it is consumed. In past times the cup was made from a dried and embellished gourd but today you can find them in any shape and made from many different materials. In South-America it is still served in the special maté cup, where the drink is sucked through a metal or wooden filter straw (called a bombilla).

Yerba Maté can also be used in a vaporizer. For optimal results, increase the temperature from 100°C to150°C. This will give you a small boost and it can energize you on the go!

Effects

The use of maté tea in South-America is similar to the use of coffee and tea in the rest of the world. The native Guarani have never diverged from preparing the tea for health benefits.

It is used to enhance the immune system, to cleanse and detoxify the blood, to strengthen the nervous system, to slow the aging process, to decrease fatigue, to give the mind a boost, to control the appetite and against stress and insomnia.

Use

For a maté infusion, dried and bruised leaves of Yerba Maté are put in a cup and hot water is poured over (approx. 70°C). The drink is consumed through a metal straw called a bombilla. This straw has a filter to make sure that no leaves end up in your mouth. There are as many ways of preparation as there are maté users, but here we offer an often used, traditional recipe:

- Fill a cup for 3/4's with Yerba Maté. It can also be half full, for more tea and less strong taste / effects.

- Pour hot water over until the cup is completely filled. Don't worry about the floating leaves, they will be absorbed later on.

- Let it sit for a while and when the water is completely absorbed pour water in again.

- As soon as the water is no longer absorbed you close the mouthpiece of your bombilla and put it in the drink.

You can add sugar, honey or other herbs. Mint is a good example. A known adjustment is to add milk instead of water, especially for children. You can keep drinking and adding water until the water loses its flavor. This repetitive extraction is the most effective way to get all of the active substances from your maté.

More Information
Quantity 100g
Form Shredded
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