Yerba Mate Wooden Gourds
Yerba Mate Wooden Gourds
Feeling a little pick me up, one of our favorite go to's is Yerba Mate, also known as "chimarrao" and "terere". Mate is a tree native to Uruguay, Paraguay, North East Argentina, Southern Brazil, chaco region of Bolivia and Southern chile. Mate is a species from the holly family, it's botanical name is LLEX PARAGUARIENSIS . Yerba Mate translates to "mate herb", mate is Quechua word that means"container for a drink", "infusion of an herb" and "gourd".The leaves of the plant are then dried, lightly roasted and crushed to create what is widely known as Yerba Mate.The Guarani Indians of Paraguay have carried on this ancient ritual and it has since become the national beverage of many Latin American countries. Mate is widely used medicinally to heal from mental and physical fatigue. Mate contains "Theobromine," more commonly known as caffeine stimulates cardiac muscles and the central nervous system as well as help relax smooth muscles like those of the bronchi. Mate is a good source of antioxidants, antioxidants protect cellular membranes from invasion by free radicals. It's traditionally used for headache relief due to peripheral blood circulation being improved. Mate has also been widely prescribed as and adjunct treatment with weight loss regimens. Mate slows the proccess of "bolus" moving through the stomach, Bolus being the small rounded mass of chewed up food after swallowing. This extends the feeling of "satiety" the feeling of fullness after eating that suppresses the urge to eat for a period of time after a meal. Such feelings of fullness can play an important role in controlling how much we eat. The saponins in Mate also improve the ability to metabolize fats by stimulating "thermogenesis" increasing calorie burn. Have you noticed that traditionally Mate is served in a gourd and sipped through a special straw called a "bombilla". The shape of the gourd helps to compress the tea around the "bombilla" as the leaves are expanding. This helps to prevent the straw from clogging, also to help release the phyto-chemicals and nutrients, as well as create suction for the best extraction.
Benefits of Mate include:
Induces Mental Clarity
Sustains Energy Levels/Reduce Fatigue
Boosts the Immune System
Helps Relieve Allergies
Aids in Weight Loss / Weight Management
Inhibits Lipid Peroxidation
Fights Bad Breath
Oral Cavity Defense
Yerba Maté contains:
Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus, Zinc Additional Compounds: Carotene, Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Inositol, Trace Minerals, Antioxidants, Tannins, Pantothenic Acid and 15 Amino Acids.
Yerba Maté is similar to green tea; however, Yerba Maté is much more nutritious. People worldwide refer to this herbal infusion as “whole body tonic”. Tonics are to invigorate, restore, refresh, or stimulate some aspect of one’s physical well-being.
Yerba Mate contains 196 volatile (or active) chemical compounds. Of those, 144 are also found in green tea. Yerba Maté also contains 11 polyphenols, polyphenols are a group of phyto-chemicals and recently discovered compounds that act as powerful antioxidants are considered to have anti-cancer effects by strengthening an organism’s natural defenses. In addition to polyphenols, yerba maté leaves contain saponins, saponins are phyto-chemicals that have been found to stimulate the immune system and aid in protecting against disease. Yerba mate has 3-4 more polyphenols per concentration then Green tea .
Pava – Kettle
Mate – Gourd
Bombilla – Sipper
Sugar Bowl if desired
A Thermo- Thermos
STEP # 2
Pour the yerba mate inside the mate until it is ¾ full.
STEP # 3
Mate could be drunk bitter or with honey, sugar, or any other kind of healthy sweetener. We prefer a bitter mate, no sugar or sweetener. The mate is much healthier this way, but if you choose to sweeten it, add your desired sweetener during this step
STEP # 4
Cover the mouth of the mate with one hand, invert it and shake it for about 5 seconds. The purpose of this process is to move the finer material to the top, with “palos'“ stems to help keep it away from the “bombilla” straw, keeping it from getting clogged.
STEP # 5
Flip the gourd right side up, and mate at an angle on one side to pour the water into the gourd
STEP # 6
Heat the water, when the water is warm, pour a small amount of water into the hollow part of the brewing, so that all of the yerba gets wet. Allow the mate to rest for a few seconds.
STEP # 7
Cover the mouth of the bombilla with your thumb and put the filter end into the hollow part of the brewing. Uncover the bombilla only when you have found the bottom of the gourd. This way you will keep the filter from blocking with fine particles.
STEP # 8
When the water has reached its optimal temperature (before boiling), you can begin to brew. Pour the water softly
STEP # 9
Keep the water at a constant temperature without letting it boil (to use a thermos or our Matermo is highly recommended for this matter). Try not to move the bombilla, but if this were necessary, do it when the mate is empty (without water).
Now you can begin to enjoy a friendly, foamy mate, with or without sugar, according to your taste and like we do in Argentina or like we do it daily, here in Texas, more than four times a day. We might have left Argentina, but the Mate is the part of Argentina that is always with us.
Here is some good stuff on the Etiquette and Ritual of drinking Mate:
The Mate is traditionally drunk in a particular social setting, such as gatherings with friends and family. In Uruguay, Brazil, and Argentina, the same gourd - mate– mate and straw - bombilla are used by everyone drinking. Here are some typical etiquettes of the ritual:
One person, the cebador, assumes the task of server. Usually, the cebador fills the gourd-mate and drinks the mate completely to ensure that there are not leftover particles and it is also good quality.
Passing the first brew of mate to another person is considered bad manners, as it may be too strong or too cold; for this reason the first brew is often called mate del zonzo (mate of the fool).
The cebador subsequently refills the gourd-mateand passes it to the drinker to his or her right, who will also drink it all, without thanking the server.
Sometimes, it is possible that the cebador drinks the second filling as well, if he or she feels it may be too cold or bitter.
When the tea is out and the mate holds mostly moisture, yerba, the straw, makes a loud sucking noise. This is not to be considered rude.
The ritual proceeds around the circle in this fashion until the mate becomes washed out or flat (lavado), usually after the gourd-matehas been served or filled about ten times or more depending on the yerba used and the skill of the cebador.
When one has had enough mate, he or she thanks, in a very polity manner, the cebador, passing the mate back at the same time. It is considered rude to complain about the temperature of the water or to take too long to finish drinking. When someone takes too long, others in the circle will likely friendly warn him or her by making some sort of smart sarcastic remark, all in a friendly manner.
Some drinkers like to add honey or sugar, making mate dulce (sweet mate), instead of mate amargo (bitter mate). It is considered bad for the gourd–mate (especially for the natural squash or wood) ones to be used for mate dulce so it is normal for households with drinkers of both kinds to have two separate gourds. It is also thought proper only for children and ladies, not for adult men, though this is becoming quickly obsolete.
Traditionally, natural gourds are used, though wood vessels, bamboo tubes and gourd-shaped mates, made of metal or ceramic, stainless steel or even silver. Other gourds are commonly decorated with sporting decorative, silver or designs with floral, native, and gaucho motifs. Here at GauchoGourmet, we have a long line of Mates and Bombillas. Check them out!
Consider drinking yerba mate more than just healthy for the body, it is also good for the soul. Drinking mate can form of a sort meditation or reflection - allowing the all the natural aspects to mix into the body while stimulating and allowing the mind to rest.