Uplifting, energizing, and packed with nutrients, yerba maté is a botanical indigenous to the Amazon and enjoyed all over the world for its robust and unique flavor. Consumed like brewed tea, this super beverage was originally cultivated in Paraguay for its wellness benefits and eventually gained widespread popularity across South America. One of only four botanicals in the Americas to contain caffeine, maté enthusiasts describe the beverage as providing the energy of coffee, the flavor of tea, and the euphoria of chocolate. This trifecta is why it is highly sought-after worldwide.
Plant, Processing, & Yerba Mate Flavor
Yerba maté translates to “gourd herb.” An evergreen variety of the holly species, the leaves of the plant are harvested and dried, producing a toasty, herb-like flavor with notes of olive leaf and eucalyptus. Some varieties are gently roasted until the leaves darken and a rich, nutty flavor profile develops. Its growing popularity in the US has prompted the creation of diverse flavor profiles by blending maté with different teas and botanicals, while consumers at home freely mix herbs, spices, and fruits with their maté to create additional flavor components for both hot and cold enjoyment.
Energy, Nutrition, and Benefits
Consumed not only as an energy booster but also to support weight loss, concentration, digestion, maté is becoming increasingly desirable because of its powerful nutrients. With 24 vitamins and minerals, 15 amino acids, and several beneficial plant nutrients, it is easy see why many consumers are adding this drink to their daily regimen. Some notable wellness components in maté include: polyphenols (antioxidants), saponins (anti-inflammatory and cholesterol-lowering properties), and xanthines, a stimulant also present in tea, coffee, and chocolate.
Culture of Consumption
While brewed like steeped tea, the vessel in which yerba maté is enjoyed is unique to the beverage. A gourd is the traditional brewing vessel from which steeped yerba maté is consumed by sipping through a metal filtered straw called a bombilla [bawm-bee-yah]. These utensils date back thousands of years, with stylistic variations existing all over the world. From Argentina to the Middle East and even Poland, maté has been enjoyed this way across cultures for centuries. Traditionally, drinking yerba maté is often shared in a communal setting: one person takes a sip, then passes it to the next person and so on, until the mate is gone (and the water is refilled for subsequent infusions).
Maté is also just as delicious when enjoyed individually. And while a gourd and bombilla is traditional, it is not imperative to brewing a great cup – a fine mesh infuser or tea filter and your favorite mug works, too! However you choose to enjoy yerba maté, share it with us on Instagram @spiceandtea.
Lemon Drop Maté - green tea, yerba mate, and matcha blend with a sweet touch of lemon.
Nutty Chocolate Maté - hazelnut and dark chocolate highlight this mellow, toasted maté for a perfect dessert treat to enjoy on its own or enriched with cream or sugar.
Spiced Chai Maté - warm chai notes and a hint of tropical fruit, this yerba maté-rooibos blend is well-balanced with sweet and spicy flavor.