How to brew mate tea while maintaining the beneficial properties of the drink. Mate Brewing Methods Delicious Mate Tea Recipes

In our country, the mate drink is not so famous and popular. And even more so, it is not consumed daily, but more often as a prophylactic tea. Its leaves are collected from the Paraguayan holly, which grows in South America, in Argentina. The assembly and drying process is traditional. But to taste, it is more like something in between green tea and coffee. So why is it interesting and is it worth using it? Let's try to discover the secrets of mate tea.

Undeniable benefit or serious harm?

A dried leaf of mate tea contains a whole biochemical laboratory: vitamins, organic acids, macro- and microelements and a number of other useful substances. Therefore, even experts agree on the benefits of tea:

• Soothes: the nervous system stabilizes, it is easier to get out of a depressive state. And if the load on the psyche is great, then tea will be a good help for its recovery.
• Tones: improves physical and psychological health, brain function.
• It has a positive effect on the functioning of the digestive system: the activity of the digestive tract improves, cholesterol levels decrease, the liver works “one hundred percent”.
• "Helps" the cardiovascular system to work, cleansing the vessels and restoring the normal blood pressure.
• Strengthens the immune system, creates an immune barrier, protecting against bacteria and viruses. Therefore, it is good to take tea after an illness, so the body will recover and get stronger faster.
• Removes poisons and toxins, and we feel fresher and more energetic.
• It affects the release of endorphins (hormones of joy), and this, in turn, has a positive effect on the level of sexuality.
• It contains mateine, which is similar in structure to caffeine (hence the taste of coffee), so it tones, invigorates and increases efficiency.

But you need to brew and drink mate tea correctly, only then you will feel a certain effect from the drink.

The harm of mate tea is more associated with its hot use. It is believed that hot tea contains carcinogens. There are also allergens, albeit in small quantities. In addition, getting into the stomach, hot mate can damage the walls of the esophagus. This can lead to the formation of cancer cells. As a side effect - dry mouth, dry skin and low sweating. So avoid taking too hot a drink and in too large quantities. And during pregnancy and lactation, it should generally be abandoned.

Proper tea brewing is an art

Tea is drunk not from ordinary mugs, but from a specially prepared and beautifully decorated vessel - calabash - through a special bombing tube. Drinking from such a vessel is already half the pleasure, because the master probably approached his work creatively.

The vessel is created from gourd, clay and wood. And bombing - from reed and silver (now from metal alloys)

Making the right drink is not an easy task. Before use, calabash is prepared in a certain way:

• Half or 2/3 of the volume of mate is poured into the vessel, hot water is added to the calabash rim and left for a day. So the vessel absorbs the “spirit of mate”.
• Then the tea is poured out, and the vessel is cleaned of pieces of softened pumpkin and dried.
• The procedure is repeated, pouring mate half or less, depending on what intensity the drink is needed. The water should not be hot (60-65%) and wet the tea leaves well.
• The moistened tea leaves are inserted into the middle of the vessel, slightly at an angle. You don’t need to touch it anymore, especially to get it out of the vessel. The layers of the drink will mix and the taste of the tea will be lost. Getting bombed is considered bad form.
• Now it's time to brew tea: water is still added to the calabash. If it is hot, the tea will become bitter. You can take a sample of the first mate. It is desirable to drink the entire drink so that the tube begins to “wheeze”.
• One serving of mate can be brewed up to 10 times. They say that the real taste can be felt after 3-4 brewing.

You can brew and drink mate tea throughout the day, just do not leave it for a long time, otherwise bitterness will appear. With even brewing, one calabash with mate can be drunk for half a day. And if you drink gradually, then the tea will be slightly tart and have a mild taste.

There are many recipes with different additives. For example, you can add sugar to taste, put lemon or honey. And now the drink is prepared correctly, using all the techniques that have been developed since ancient times, for centuries, and you can drink it with a company or alone.

There is a hot and cold way to brew Argentinean tea.

Mate tea and weight loss

Having a positive effect on the functioning of the intestines, the drink cleanses it of toxins, harmful substances and fats, which are naturally broken down. The rich vitamin complex satisfies the feeling of hunger. Strengthening the body's defenses stabilizes the metabolism. Nutritionists advise to use the drink in the program for weight loss.

Each leaf of tea helps to save us energy for the whole day and gives us a lot of useful substances. You can find your own cooking recipe that will give you the opportunity to enjoy its taste to the fullest. Perhaps it will become one of your favorite exotic drinks!

Mate tonic is not actually a tea, it is made not from the leaves of the tea tree, but from the shoots and young leaves of Yerba Mate, an evergreen plant from the holly family.

In its composition, it really resembles tea, but it has an unusual taste and a more intense effect. - vitamins and microelements.

In order to cook a real mate, you need to have a lot of time. Primary brewing is not so important, it is much more difficult to constantly maintain the drink in the right condition.

In the wealthy families of South America, there has always been a person who knows the subtle art of brewing. The skill of the “sevador”, the one who cooks mate, has been polished for years, and the recipes are inherited from generation to generation.

Mate brewed according to all the rules has a light, tart, slightly bitter taste with a sweetish aftertaste. To prepare it, you need to follow the recipe exactly and observe the proportions.

There are many cooking methods, all of them have their own names - Gaucho, green mate, strong Amargo, Cimarron.

Utensils for mate

First of all, you will need a special vessel - it is made from pumpkin, wood or bamboo, and a tube with a sieve, which is called a bombilla. You need a large calabash only if you want to prepare a drink for the whole family at once or treat them to a large company.

For one person, a small vessel is suitable. If you can't find a traditional calabash, you can replace it with quality china or wood utensils. Do not forget to just pour boiling water over it before brewing.

When you have chosen and bought a calabash, you need to prepare it in a certain way. It is necessary to do this in order to remove the film remaining after processing the pumpkin from the inner walls of the vessel.

If the calabash is not peeled, the film will give your drink an unnecessary bitter taste.

The calabash is filled exactly halfway with mate, the vessel is filled with hot water and left in this state for a day. It is not necessary to cover the vessel, it must be open.

Then the contents are removed, the walls are cleaned with a heated spoon wrapped in a soft cloth. Everyone repeats twice, after which your calabash will be completely ready for brewing a tart and fragrant mate.

There is also a more refined way of preparation. Expensive custom-made vessels are filled with cognac instead of water, insisted in this state for a day, the contents are drunk, and the inner walls are cleaned with a soft cloth.

A little brandy is poured again at the very bottom, distributed evenly along the walls and the calabash is left like this until it is completely dry.

Having learned how to brew mate correctly, you will not only enjoy its taste to the fullest, but also retain all the healing properties of this healthy drink.

To prepare a traditional strong Amargo, fill the calabash 2/3 of the mat, cover the neck of the vessel with your hand and shake it gently in light circular motions.

So you will separate large and small particles, large leaves will settle to the bottom and will not clog the bombilla.

Fill the vessel with hot water (about 80 ° C) so that you get a small slide on one of the walls, on the other side a void should form. Wait for the tea leaves to get wet.

Add some more hot water. Insert the bombilla into the vessel, its lower part should be at the very bottom, where there is no tea leaves. When lowering the tube into the water, cover it with your finger so that air does not pass through it.

After that, carefully pour water along the walls of the tube. It is best if you use water at 65°C. If you add too hot, the drink will be bitter.

During brewing, do not touch the bombilla with your hands, stirring may change the taste of the mate.

Water is added several times, but not more than 10-12. The most delicious drink is obtained after 4-5 topping cycles. It tastes like quality.

This mate is called lavado, which means "washed". The drink is drunk immediately after adding water. Don't let it steep too long or it will taste bitter.

Brewing time should not exceed two minutes, ideally no more than 30 seconds. Each time you add water, the taste of mate becomes softer.

Water is added until the taste is lost, however, if the surface of the drink has ceased to foam, all useful elements have already been exhausted.

And everyone who gets coffee will be interested in reading about Jacobs Monarch Millicano coffee, c.

Once you figure out how to brew mate in calabaza, you can experiment with adding sugar, honey, and other ingredients. This will give the drink a familiar taste and make it even healthier.

Mate Cosido

Brewed mate Cocido (Kosido) is prepared with milk. Take 50 g of dry mate and 500 ml of milk heated to 50-60 ° C, mix everything and bring to a boil over low heat.

Then pour into cups, straining through a sieve. You can add honey or sugar.

Mate Terrere

Cold mate Terrere perfectly quenches thirst in summer.

Just use cold water instead of hot.

Add ice cubes, lemon or some orange juice.

Mate with milk and honey

In Argentina, even small children drink mate.

Fatty milk is boiled, cooled to 80 ° C and dry leaves are poured into it. You can add a spoonful of honey.

Made according to an Argentinean recipe, mate can replace a whole breakfast.

Mate Ruso

Mate Ruso (Ruso) is prepared in the traditional way, only mint, linden flowers, raspberry, currant and lingonberry leaves are added.

European mate

The modern way, common in Europe, involves brewing mate in the usual way.

5 tablespoons of mate are taken per liter of water, after brewing, the drink is poured into cups through a sieve.

When buying mate, pay attention to the expiration date, if it has already ended, the drink is not suitable for consumption. True connoisseurs believe that the best mate should be packaged where it was collected.

If you prepare a drink often, the vessel can be kept damp, just rinse it after use and clean it of stems and leaves.

If you rarely brew mate green tea, calabash should be thoroughly dried and stored upside down in a cool, dry place.

It is better not to store the vessel where there is high humidity and there is no constant air circulation, mold may form on its walls.

Mate is drunk in small portions and in small sips.

The ritual of drinking in a large company involves passing the calabash around the circle, with each of the participants taking several small sips and passing the vessel to the next.

In our country, the ancient traditions of making samovars are still preserved. More information about Tula samovars at the link:

They accept and pass the vessel with both hands, and the bombilla must be turned towards the recipient. So you show your respect for all participants in the ceremony.

It is quite possible that it is not beer that kills people, but the fact that tea is able to save is certainly true. Especially if we are not talking about a surrogate or an instant tea drink from a sealed bag, but about a natural, live product, saturated with a lot of useful natural ingredients. And although most of us are used to considering tea as the most prosaic drink, intended for daily use and even only as a supplement to food, this situation has developed mainly because we drink tea uninteresting. Banal. The maximum tea variety familiar to our compatriots is black tea, green and green with jasmine, hibiscus and perhaps a few more sophisticated blends including herbs and spices. Whereas the real tea exotic is known and therefore accessible only to a few: those who are interested in the features and varieties of natural herbal drinks. Why don't you join their number, discovering a lot of exciting, tasty and, most importantly, useful nuances?

For example, few people know how to properly brew and consume mate. And all because neither in stores, nor even in cafes, it is offered to consumers everywhere. One can argue for a long time why this happens, because this drink is in no way inferior to many others that enjoy well-deserved (and sometimes undeserved) popularity among the general public. But it is better to leave idle reasoning and devote time and attention to studying the features, properties and other interesting details regarding the mate. Often its name is associated with tea, although this is not entirely true. Mate can be compared with tea both in origin (vegetable raw materials) and in properties (tonifies, strengthens, fortifies). But in fact, there is no connection between the tea bush and the holly plant, from the leaves of which raw material for brewing mate is prepared. Already interested? Here you see! But this is not even the beginning, but only a hint at a long, complex and very fascinating history of mate, which began long before Europeans first heard about this drink. Therefore, every person who considers himself inquisitive and not indifferent to his diet should at least learn a little about the rules for brewing, using mate, as well as about its origin and properties.

Mate: composition, properties, benefits and harms
So what is the mysterious mate, if not tea? Botanically speaking, this is nothing more than the leaves of a plant called the Paraguayan holly, which grows in large quantities in Argentina. It was in this country that they began to collect, dry and process holly leaves in a certain way in order to brew a tart, fragrant and rather specific drink from them, called mate today (and if it’s quite right, then with an emphasis on the first syllable, and not like that, as usual for our hearing). For Argentines, mate has become as important a part of the national culture as viburnum for Ukrainians, and birch for Russians. Over time, neighboring countries in South America adopted this tradition and spread it in their territories. Even today, somewhere in the streets of Brazil, you can meet a respectable old man, slowly sipping mate right on the go. Europeans learned about the mat only after the era of the conquistadors. Moreover, the attitude towards him was immediately divided into two irreconcilable branches: the sailors and colonists were strongly addicted to him, and the Jesuit priests strictly forbade the devil's drink, associating it with the pagan rites of the Indians.

There is indeed something demonic in the mat, but these properties are easily explained by its rich chemical composition. First of all, freshly brewed mate contains a high concentration of caffeine, but, interestingly, almost does not cause addiction even with regular use. In general, in terms of the set and quantity of vitamins and microelements, mate can be put on the same level as high-quality tea: it contains B vitamins, vitamin A, C, P, E, potassium, iron, sodium, manganese, chlorine, sulfur - in a total of about 196 biologically active constituents. A sweetish taste is given to the mat by several alkaloids at once, the concentration of which increases in direct proportion to the strength of the brew. Chemical analysis also detects organic acids (including nicotinic, stearic and ursolic), vanillin, rutin, moderate amounts of protein and resins in the mat. All these components significantly affect both the physical and psycho-emotional state of a person who regularly uses mate. And this influence should be treated with great attention.

The fact is that the effect of mate on the body is not unambiguous. On the one hand, it gently relieves the influence of stress, improves mood and overall body tone, reduces the symptoms of insomnia, depression, feelings of anxiety and emotional imbalance. It is recommended as a tonic, firming, immunostimulating agent of natural origin. It is no coincidence that mate leaves are the basis for the production of several energy drinks at once in different parts of the world, and lovers of this Paraguayan tea notice that after a cup of mate it is easier for them to concentrate on work, forget about drowsiness and apathy. But, at the same time, there is no good without a downside. And mate, although officially not included in the list of carcinogenic substances, but in hot form this drink is recognized by some studies as potentially hazardous to health. In particular, the use of mate has recently been associated with the development of cancerous tumors not only of the digestive, but also of other organs. First of all, it is caused by the biochemical activity of its components. In the second - high temperature, at which it is customary to drink freshly brewed mate. Daily use of hot mate can adversely affect the condition of the esophagus, bladder and even lungs (regardless of whether you smoke or not) and provoke oncological neoplasms.

Nevertheless, mate does not lose its popularity either in Latin America or abroad. Moreover, it is becoming more and more in demand due to its exotic origin and unusual taste. The legendary revolutionary Ernesto Che Guevara unwittingly played his role in the development of the popularity of mate. Among the many photographs in which he is captured, a large number have preserved his image with a mate vessel, of which Che was a great admirer. Today, Europe drinks mate rather as a tribute to fashion and a little bit - as following the trend of organic nutrition. It can be found in specialized tea and coffee shops and in the menu of themed food establishments. As a rule, they are called so - mateiny. So, if you are looking for a place where for the first time to try real, cooked and served according to all the canons, mate, feel free to go to such a teahouse. For the first acquaintance, this is the best option. And, if you like mate and want to introduce it into your regular diet, treat your household and friends to it, you can master the technology of brewing this drink at home. Practical recommendations on how to do it, we have already prepared for you.

Mate brewing rules
Those who try mate for the first time may be in for a surprise: this drink can hardly be called pleasant on the palate in the generally accepted sense of the word. In appearance, it can even be confused with green tea (light golden-yellowish infusion), but it tastes - for nothing. Weakly brewed, it resembles a tart herbal tea, and brewed properly, it combines bitterness and sweetness, leaving a long tart aftertaste in the mouth. Such a mate has an intense effect on taste buds and even dulls the appetite, which is why people who want to lose weight often drink it. Nevertheless, only a drink prepared according to all traditional rules will be able to convey to you those feelings for which it is so loved both at home and around the world. Therefore, get ready to memorize and master the following stages of brewing mate:
However, many connoisseurs of mate still cannot drink it in its pure form, softening the taste of the drink with milk, honey or natural jam. Sugar can also be used, but it is better to choose more natural additives. Mate, flavored with grapefruit juice, acquires an interesting flavor shade. Well, the most colorful and luxurious version of the mixture is mate with rum. Even a small amount of this strong alcohol added to calabash will make you feel like a real participant in the Latin American revolution. As you get used to mate, you will begin to notice the nuances of taste and how they change from brew to brew, as well as the amount of dry leaves and the temperature of the water. And for a change, try brewing mate not with water, but with low-fat hot milk (or milk diluted with water). Such a drink will have a completely different taste and color, but will retain the herbal aroma and all its tonic properties.

Rules for the use of mate
Speaking about the rules for preparing a drink with such a history as mate, it is impossible not to mention the drinking rituals associated with them. After all, it is they who in many ways (if not mostly) create the entourage on which both the image and the attitude towards this cultural phenomenon are built. With regard to mate, such traditions have centuries-old roots and fairly strict rules, due to both historical realities and the characteristics of the drink itself. For example, although mate is often drunk for one's own pleasure, it is still considered to be a drink that unites people. One of the most ancient and therefore authentic ways of drinking mate is drinking in a circle. When a company of friends or people with common interests gathers for this purpose, one person is appointed among them responsible for the common calabash, vigilantly monitoring its fullness and the temperature of the mate. This person takes on the peculiar role of host and leader of the ceremony. He warms the water and brews the mate, he is the first to taste the initial, most bitter, brew, and then passes the calabash with bombilla in a circle to everyone present.

For such a collective ceremony, as a rule, a bombilla is used with a silver-plated mouthpiece, which is known for its bactericidal properties. As for a personal calabash intended exclusively for personal use, it is important to properly care for it in order to preserve it. After drinking is over, thoroughly wash and dry the calabash. Store it in a dry place where it doesn't risk absorbing the flavors of strong-smelling foods by pouring some dry mate inside. A completely new calabash or one that you have not used for a long time needs to be prepared for work. To do this, fill it with dry mate and soak it with boiling water. Cover the top and leave for about a day. Then remove the contents and rinse the vessel well. After this treatment, it is again ready for mate brewing. And if all these procedures seem too complicated for you, and drinking mate is not worth such a big trouble, just remember that, according to legend, mate was bestowed on people by higher spirits for kindness, patience, nobility and purity of thoughts. It is these qualities that mate expects from anyone who touches the bombilla with their lips, and it is for them that mate is rewarded with strength, vigor and health. Moreover, the very touch of a distant culture and the knowledge of its subtleties is already a considerable pleasure, decorating everyday life and giving inspiration to commit small but important deeds in life. Therefore, be attentive, patient and polite to each other, to yourself and to the elixir of cheerfulness, the second name of which is mate.

Hello everyone!

I decided to write a post about mate tea.

Today it can be found in almost every supermarket in packages with screaming names that it is superior to tea and coffee combined in its medicinal properties!

You just need to additionally purchase oscillas and bombilla, and then you can already enjoy a delicious Paraguayan drink without leaving your home.

In general, I decided to figure it out, is it worth buying all these “miracle things” with funny names, and why is mate tea so useful?

From this article you will learn:

Mate tea - useful properties and recipes for use

They say that this exotic mate tea has not only an amazing taste, but also a lot of useful properties.

True lovers of this non-traditional drink know exactly how positively it affects the body.

What is this exotic tea and how to drink it?

What is mate tea?

Mate, also in Spanish-Russian dictionaries, the stress on the first syllable is sometimes found, due to pronunciation in Spanish) - a tonic drink prepared from dried crushed leaves and young shoots of Paraguayan wiki holly

Many scientists claim that Paraguayan tea is one of the most ancient drinks in the world. Mate tea was used by the Indians in the 7th century BC. e.

This type of tea is different from the usual traditional drinks.

We are used to brewing the leaves of the plant, and this drink is made from the leaves and stems of the Paraguayan holly, an evergreen shrub with a whitish bark, similar to a small tree, which, for use, is not fermented, but very finely ground, sometimes almost into dust.

Therefore, if you do not know how to choose a mate, make sure that small grains are observed in the dry mixture, as confirmation of its naturalness and high quality.

How is mate tea obtained?

The leaves and stems of the tree-like holly are collected in large plantations, after harvesting the plant is dried under the action of high temperatures.

The resulting dry branches are crushed into powder, after which it is ready for further use.

An interesting fact: when the leaves are processed, fermentation is not performed, therefore, with a long infusion, the drink acquires a bitter taste.

Brewing tea also requires compliance with special rules. Usually it is prepared not in a cup familiar to us, but in a special vessel called "kalabas" (calabash).

From it they drink this unusual tea through a tube, at the end of which there is a mouthpiece, and on the other side there is a strainer - this is a bombilla.

Calabash, also calabash, calabash, mate - the common name for vessels for drinking hot infusion of Paraguayan holly leaves, better known as mate (yerba mate). Vessels were made by the Indians from the gourd (Lagenaria siceraria).

Mate tea - Chemical composition

The rich chemical composition is the reason for the many beneficial properties of this rare exotic tea. Scientists agreed that this drink combines about 190 components.

The composition of the leaves and stems of the Paraguayan holly is diverse, they contain the following components:

• vitamins A, B, C, E (they improve metabolism, help in the absorption of iron);
• organic acids;
• bioflavonoids (reduce cell oxidation);
• saponins (reduce inflammation);
• tannins (have a bactericidal and anti-inflammatory effect);
• antioxidants (remove free radicals);
• beneficial minerals.

An important distinguishing feature of mate tea

The composition of tea is rich in antioxidants and alkaloids, including matein. It is similar in its properties to caffeine, but acts more gently, without affecting the functioning of the heart and without stimulating the body as a whole.

In addition, the effect of caffeine lasts no more than 3 hours, while mateine ​​tones and refreshes the body for a longer time. The advantage of the drink, along with coffee, is that it does not disturb sleep.

It is also worth noting that mate, unlike coffee, is not addictive.

Healing properties of mate tea

The healing effect of the drink has been known since ancient times, when the Indians used mate as a remedy for various diseases, in particular infectious ones.

However, Paraguayan tea will be more than useful for other diagnoses.

Mate tea has the following effect:

• stimulates the digestive tract;
• relieves spasms;
• improves the immune-protective function of the body;
• promotes the cleansing of blood vessels;
• reduces appetite, improving metabolism;
• helps with depression and mental disorders.

Mate is also very low in calories. There are only 30 calories per 1 liter of finished tea, which allows you to use this healing drink for weight loss.

In addition, this tea allows you to burn fats and carbohydrates in the body, due to the high content of various acids.

It has a mate and diuretic effect, improves metabolic processes in the body and increases energy costs, which allows you to burn excess calories with great intensity.

Mate removes and breaks down fats, and therefore helps to lose weight.

How to brew and drink?

The process of preparing and brewing mate tea should not be done in a hurry.

The utensils for tea in which it is prepared are of great importance. The drink must be brewed only in calabash.

1. First, the required amount of dry powder is poured into a small amount of cold water, in which the drink should swell.
2. After that, a tube is inserted into the resulting slurry and hot water is added to the vessel, with a temperature of not more than 80 C.
3. Drink mate immediately after brewing.
4. As soon as the liquid in the tea is over, you can add more water and use this healthy and tasty drink again.

It is worth remembering that if the mate has stood for a while, it can ferment and acquire a bitter and unpleasant taste. This bitterness usually soaks into the walls of the calabash and the tea becomes unusable.

When preparing mate, sugar is usually not added, but its pleasant taste can be supplemented with a little milk or lemon juice.

Mate tea - contraindications for use

A large set of useful active substances certainly plays in favor of this tea.

But today you can find information that low-quality mate tea, if prepared incorrectly, can provoke the development of cancer, which makes you think about its use, and when purchasing a drink, you need to be 100% sure that it does not contain flavorings, that when collecting it used a lot of agrochemicals and defoliants, and it has never been gas-dried.

And mate tea should never be consumed at an infusion temperature above 80C!!!

Mate also has a number of contraindications that must be taken into account.

• has an increased acidity of the stomach;
• suffering from kidney disease;
• prone to the formation of salts in the body.

And also it is worth adding to the contraindications that it is forbidden to drink mate for children and nursing mothers, it is not recommended to use it during pregnancy. For these categories of people, mate is a particular danger.

That's the information, friends!

Do you drink mate tea?

Alena Yasneva was with you, bye everyone!

It is not uncommon to meet a meté drink in the restaurant menu; there are many admirers of Paraguayan tea in Russia.

Mate is the national drink of Latin American cuisine, as I already wrote, not a single family meal can do without it.

How to brew mate? How to drink mate? What is the use of a mother? These are the most frequently asked questions among Russians, arising in connection with the undying interest in the Paraguayan drink.

Why mate became popular in Russia

Mate is brewed from the dried leaves of a tropical, evergreen holly tree, which grows in Brazil, Paraguay, and Argentina.

In fact, this is tea, but unlike the usual tea we are used to, the Paraguayan drink does not contain caffeine, but mateine, a milder alkaloid. This is the reason for the popularity of the drink.

After drinking a cup of mate, a person feels better - activity appears, mood improves, there is a surge of strength.

Many who drank Paraguayan tea claim that it can even cope with insomnia.

In appearance, mate is a bit like green tea - a fragrant, herbal infusion of light green color. It has a specific bitter taste with a slight sweet aftertaste.

Attributes for the tea ceremony

pumpkin jug

In order to prepare a Latin American drink, special dishes are needed. All the attributes necessary for the Argentinean tea ceremony can be purchased at specialized stores. How to brew mate?

Mate is brewed in a special vessel called calabash(porongo), they also drink a drink from it. Calabash made from a special type of gourd is considered the best: gourd gourd (common lagenaria), since this natural material provides the optimal brewing temperature and better preserves the taste of mate.

To do this, the top of a pear-shaped pumpkin is cut off, all the pulp is scraped off, and the dense woody bark is dried.

In no case should it be varnished or painted, so as not to distort the taste of the tea brewed in it.

Sometimes it is smoked over a fire, and then the surface of the calabash becomes black and shiny. The edges of pumpkin calabash are usually bound with metal.

It is this, made from natural pumpkin, that carries positive energy and gives the best taste to the Paraguayan drink.

Calabash is also made from ox horn, hardwood, coconut, ceramic, metal (most often silver) and even plastic.

The last two options are the most inappropriate - plastic and metal distort the taste of mate. Therefore, some metal calabashes are trimmed with wood from the inside.

Depending on the volume, calabash is divided into individual (0.3-0.5 l) and general (friendly - up to 1 l). But the most ideal size is the classic "pumpkin" - no larger than a woman's fist.

The cheapest vessels for mate are plastic (up to $3). Clay jugs are more expensive - from $ 10. Metal, with wooden interiors, can be purchased for $15-20.

Real, pumpkin, calabash cost from $15 to $115. Collectible vessels decorated with carvings, set in silver and leather, inlaid with precious stones, of course, are more expensive pleasure.

Graceful straw

An equally important attribute of the mate drinking ceremony is bombilla. This is the name of the straw through which it is convenient to drink Paraguayan tea.

Usually bombillas are made of metal, more expensive ones are made of silver. Bamboo fixtures are no less popular.

The length of the straw can reach 15 - 25 cm. Lovers of hot mate can recommend bamboo bombillas, which do not heat up.

Fans of cool mate opt for long metal straws.

The longer the bombilla, the longer the drink moves along it, which means it has time to cool.

Bombilla can have a different shape - straight or slightly curved. Its lower part, which descends into the drink, is a thickening with many small holes.

Thanks to this kind of strainer, the tea leaves remain inside.

Bombillas are solid and collapsible. It is better to choose the second ones, as they are easier to wash and clean from tea leaves.

As a rule, bombilla is sold complete with calabash (this applies to metal vessels). Bamboo straws are purchased separately ($5 to $8).

Resuscitation for a pumpkin

Pumpkin jugs need special care. After each session of drinking mate, such calabash must be thoroughly cleaned, washed and, most importantly, dried.

Otherwise, it will deteriorate, because the material is porous and easily absorbs dirt.

For the same reason, calabash must be stored in a clean, dry place.

If a pumpkin jug has not been used for a long time, then before brewing mate in it, it needs to be “revived” - cleaned of extraneous odors.

This is easy to do - you need to fill the calabash with mate and pour boiling water over it. After 2-3 days, when the tea is infused, it is removed from the vessel, and the calabash itself is washed.

The art of brewing mate

Brewing classic mate is a whole ritual consisting of several stages. How to brew mate?

1. First you need to place about one-third dry tea leaves in calabash and sprinkle with cold water.
2. After that, you need to shake the vessel so that the moisture is absorbed into the mat. It would seem, what is easier - to fill the tea leaves with water.
   
3. Then hot water is poured in small portions, it should be quite a bit - it should only moisten the tea leaves.
4. When it is completely absorbed (the tea leaves should look like a thick green gruel), a bombilla is inserted into the vessel - its end should slightly enter the thick of the tea leaves.
5. The jug is filled almost to the top with hot water. The water temperature for mate should not exceed 80 °C.
   

   If you brew mate with boiling water, it will spoil the taste of the drink, it will become bitter (as well as with a long infusion).

   The optimal temperature for brewing mate is 60-80 degrees. It is recommended to brew mate from half a minute, but no more than 2 minutes.

How to drink mate?

It is customary to drink mate slowly, taking small sips, enjoying the taste of tea leaves from the very bottom.

You can use the same brew several times - until the finished drink foams (up to 7-9 times on average).

Mate options

In addition to the classic version - bitter mate (cimarron), such a drink is also called real mate, there are other brewing technologies.

Honey, milk, juice or sugar, alcoholic beverages (liquor, cognac, rum) are added to Paraguayan tea. Therefore, someone likes “bitter” mate, and someone prefers to enjoy the “sweet” version of the popular drink.

In order for the mate to turn out sweet, the tea leaves must be poured with hot water, after adding sugar or honey to taste.

Mate can be cold, in which case it is prepared like a classic “bitter”, only they are poured with cold water and infused a little longer.

Mate with milk

I would like to elaborate on the recipe for making mate with milk. Since it is this option that is useful to drink before bedtime, this is a good remedy for insomnia.

If you do not have special attributes for a tea ceremony, but you have mate tea itself, then you can simply brew it in an ordinary mug with milk.

To do this, you need 1 tablespoon of tea leaves, which must be poured with not very hot milk 60-80 degrees.

The temperature should be no more than 80 degrees, only then all the beneficial properties of the Paraguayan drink will be preserved.

After a couple of minutes, the tea is ready, it needs to be filtered and sweetened to taste with honey or sugar.

Happy tea!

What is the use of mate

In conclusion, I would like to say a few words - what is the use of mate. Paraguayan tea leaves contain many beneficial nutrients. Latin Americans have long known about the healing properties of this drink, they used it as an elixir for various diseases, as a great drink that gives energy and strength.

Useful properties of mate include:

• cleanses the body
• has a diuretic effect
• has a laxative effect
• boosts immunity,
• restores body cells
• lowers the level of cholesterol in the blood,
• has a mild analgesic effect,
• helps with kidney disease
• activates concentration,
• improves digestion.

Tea tree leaves are rich in B vitamins, ascorbic acid or vitamin C, P, E and others - make the drink a good antioxidant, prolonging youth and beauty.

Not to mention the presence of important trace elements in the mat, such as: magnesium, potassium, phosphorus, copper, iron, sulfur, sodium, chlorine. This composition is useful for strengthening teeth, counteracting caries.

As mentioned above, unlike ordinary tea, mate contains matein, which has a tonic effect on the body, filling it with energy and strength.

Matein is milder than caffeine, so it does not cause such a strong increase in heart rate and increase in blood pressure levels.

The chlorophylls present in the mat are completely absorbed by the body, filling it with nutrients and oxygen.

In addition, the mat contains fruit sugars (pentose, glucose and others), resins, tannins, essential oils, which give this drink a unique taste and aroma.

If you have never drunk Paraguayan tea, then be sure to try this healthy, tasty, aromatic drink. It is not necessary to go to Latin American countries for this, you can buy everything you need from us, including the tea itself.

Mate tea is sold as a finely chopped mixture of leaves and young shoots. The more leaves in the mate as a percentage compared to young shoots, the softer the tea will be.

Pay attention to the color of the tea, if it has a grayish-greenish color, without a pronounced green color, then this is a normally fermented tea. You can see on sale not only mate in its pure form, but also with aromatic additives: with lemon, orange, etc. This is tea supplies not from South America, but from Asia.

You can choose any tea according to your taste and preferences, both with and without additives, you just need to remember that the shelf life of both teas is 2 years.

It is important to follow the rules for storing mate, they are the same as for any other tea - closed, in a dry place, without direct sunlight.

It is especially pleasant to drink mate in a circle of company, in a calm atmosphere, having a casual conversation and leisurely enjoying a divine drink.