Mate natural

Although there are different types of mate, they all derive from the infusion of the leaves and stems of the Ilex paraguariensis plant. Its South American origin has made this drink typical in many countries (especially Argentina, Brazil, Paraguay), with various differences in the processing of the leaves. Natural mate is recognizable because it is produced by a classic process, in which the dried leaves do not have flavorings, additives or preservatives (therefore without alterations in taste). They will then be immersed in hot water, as happens with tea, in order to create an infusion rich in taste and benefits. Natural yerba mate releases its intense and long-lasting flavor in infusions; it has all the authentic energetic properties, concentrated in the leaves. Although bitter, natural mate is balanced by sweet and slightly toasted notes, perfect for appreciating the typical flavor of the South American culture from which it originates.

What are the properties of mate?

Yerba mate is an infusion that provides numerous antioxidant compounds and beneficial nutrients, present in the leaves. Among the plant compounds useful for our well-being are antioxidant polyphenols, saponins, caffeine derivatives, vitamins (C, B, E) and other micronutrients. In addition, it provides minerals such as iron, potassium, calcium, magnesium, phosphorus and manganese. The most important component is certainly that of xanthines, including caffeine and theobromine, which act as stimulants of the nervous system and metabolism. How much caffeine does mate have? The presence of this substance in yerba mate depends on several factors, but on average it is estimated to be around 80 milligrams (mg) of caffeine per cup (similar to coffee). An amount that can promote higher energy levels, enhance mental concentration and attention. The caffeine content promotes the tonic effect of mate, against physical and mental fatigue, and for this reason the infusion is used to support sports performance and mental alertness. If drunk in the morning, natural mate is a valid alternative to coffee, without the side effects of excessive excitement on the nervous system. This infusion is famous as an aid during slimming diets, as a support for a healthy diet and physical activity. More than using mate to lose weight, we can talk about an aid in weight balance, thanks to its caffeine content. Natural yerba mate can stimulate the metabolism and facilitate the process that burns fat to produce energy. These are some of the reasons why people drink mate, in addition to its typically South American taste.

Where can you find natural mate?

In our Natura d'Oriente selection, we offer this version of yerba mate for sale online. We have selected the best qualities of natural mate, and we make them available in convenient freshness-preserving packages of 50 g, 100 g, 150 g and 300 g.

How is mate prepared?

Natural yerba mate can be consumed hot or cold, and its preparation varies depending on whether or not you use the calabash and bombilla. It can be prepared in a similar way to tea or other herbal teas, by pouring hot water into a cup. In this case, a quantity of 3-5 grams is used for each cup (250 ml). The water should be poured at a temperature of about 80° C and the natural mate should be left to infuse for 8 to 10 minutes. To prepare mate with a calabash, it should be filled 1/3 with mate leaves before adding hot water. The calabash can be topped up with hot water several times before using new leaves. How to make mate sweet? Its bitter taste can be mitigated by honey, natural sweeteners or sugar, added during preparation; it is often served with lemon juice or milk or citrus peel (orange, mandarin, lemon, etc.). How to make cold mate? Although traditionally consumed hot, yerba mate can also be served cold, called tereré. While the mate is infusing, cold water is prepared in a thermos, often flavored with lemon or orange slices, to which a lot of ice is added. Add the water from the thermos to the mate, generously, to soak the entire infusion. Let it rest for a few minutes and then immerse the bombilla to taste it, perhaps with more ice cubes.

Where is mate found? Origin and processing

The infusion comes from the use of yerba mate, or the leaves of the Ilex Paraguariensis tree. Who invented mate? It comes from the customs of the Guaraní people (native South Americans) who discovered these plants in the mountains of Paraguay, developing the traditional method of infusion. Traditionally, natural yerba mate was consumed from a container made of a hollowed-out gourd. Hot water was poured there, on the bottom of the leaves, and it was used to sip itwith a straw, the bombilla. Why is mate drunk with a straw? The reason why it is important to use it is that the modern version of the metal straw has a filter at the lower end, which separates the liquid from the fragments of leaves and stems. In ancient custom, sharing mate was a sign of friendship and emotional bond and the container, matì or tecomate depending on the languages, which then identified this drink was important. Today a container is used that evokes the original gourd, also known as calabash. Later, it was the Spanish Jesuits who arrived with the conquistadors, who began cultivating the plants elsewhere as well, and promoted the trade of yerba mate as a competitor to tea. For this reason, mate was also called “Jesuit tea”. Thanks to expanded cultivation, the Ilex Paraguariensis plant now grows in Argentina, Paraguay and southern Brazil. Even today it is the favorite drink of millions of people in Argentina, Uruguay, Paraguay and Brazil, and in recent years its success has been international, since it is a completely natural drink with countless benefits. What is the taste of mate? Slightly bitter, although it can vary depending on the processing of the leaves. According to local traditions, they can be subjected to toasting processes, drying in the open air or with hot air, thus taking on more or less smoky notes. The original flavor of mate can be reproduced through the barbacuá method used in ancient times by the Guaraní people. The leaves are exposed to the heat and smoke of the wood fire, giving the final product a smoky flavor. In the modern process, yerba mate drying systems are often used without smoke but with hot air produced by indirect heat - obtaining a more delicate mate, without excessively smoky notes. An alternative to natural mate are the leaves combined with other ingredients and natural aromas, which give life to the so-called “yerba mate saborizata” or flavored. For those wondering which yerba mate to buy, therefore, the answer is between the flavored versions and the natural mate ones - both present in the Natura d’Oriente proposal.

Who can’t drink yerba mate?

Since it contains caffeine, the consumption of natural mate is not recommended for children, pregnant women and during breastfeeding, and people sensitive to caffeine. It could trigger unwanted effects, especially in cases of irritable bowel syndrome and high blood pressure; caffeine can cause nausea, diarrhea, accelerated heartbeat, stomach pain. With respect to how many times a day to drink mate, the ideal would be not to exceed 1-2 cups per day, to respect the quantities of caffeine that are not harmful to our body.