Naturally grown in Paraguay, this herbal "tea" can be brewed in the traditional South American manner (Gourd and Bombilla) or in the more familiar ways that most North Americans drink their coffee. Below this relevant study are just a few ways to enjoy our mate.
|A scientific study on the extraction of minerals during hot water "steeping"|
|Ilex paraguariensis A. St.-Hil. is used to prepare a traditional tealike beverage widely appreciated in Argentina, Paraguay, Uruguay, and southern Brazil. In these countries, the tea is popularly known as mate or chimarrão. The aim of this work is to characterize the elemental composition of commercial Ilex paraguariensis and determine the portion of each element present in the leaves that is eluted in the water during the infusion process and consequently ingested by the drinker. Using the particle-induced X-ray emission technique, we verified the presence of Mg, Al, Si, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, and Rb at different concentrations, which accounts for about 3.4% of the total mass. The results show a loss of about 90% of K and Cl, 50% of Mg and P, and 20% of Mn, Fe, Cu, Zn, and Rb by the leaves after the infusion. The volume of water used in the infusion affects only the concentration of elements such as Cl, P, K, and Mg until the first 600 mL of water, where a steep decrease in the concentration of these elements was observed in brewed leaves. Furthermore, higher water temperatures (typical temperatures used in infusions, between 80 and 100 degrees C) favor the extraction of K and Cl into the infusion, while the concentration of other elements remains practically constant as a function of temperature.
Source: J Agric Food Chem. 2007 Feb 7;55(3):741-6.
Yes, you can make tea in your coffee pot. Mate can be enjoyed all day long with completely different results then coffee. You still get energized, but without the negative effects . Four tablespoons for a twelve cup pot.
The plunger pot is perfect. You really get the most out of your infusion using this method. Heat cool tepid water from the tap. Steep for three minutes and serve. View tasty outcome here!
Loose Mate Single Serving
Perhaps the most economical way to enjoy your mate is to buy our loose leaf packages (14oz bags) and steep with a strainer or tea ball. Simply measure a half ounce portion and splash with cool water to help preserve nutrients, then steep in hot (but not boiling) water for 3-4 minutes. Some folks add honey or a splash of lemon!
Place one of our Aviva tea bags in a eight ounce cup. Add fresh water just off the stove and serve. DIY Tea Bags!
One ounce (six tablespoons) to one half gallon of water. Chill and serve. Our favorite way to make iced tea is with a coffee pot. Simply fill with 10 cups of water (or 12 depending on the size) and add 3-4 tablespoons of mate (we suggest one of our summer brews). Pour into a pitcher or another type of container. Then brew another 4-5 cups with the same mate from the previous brew. Combine this with the first brew. Add about 10 ice cubes. Sweeten with sugar if desired. Place in refrigerator to chill. This method makes a rather strong brew. Enjoy!
Our Matélatte blends are great for enjoying an herbal latte. Make a traditional latte with milk and flavor and substitute matelatte leaf.
In South America you have two main ways of drinking mate. Hot or cold. When you use the term Mate, this means hot. When you use the term Tereré (te-er-re) this means ice cold water. Fill the mate gourd one-third full with loose mate, herb or tea of choice. When brewing mate, you take fresh water and heat to around 180-degrees Farenheit, fill the gourd to the top of the rim and drink from your bombilla (tea sipper). It is customary for the host (cebador) to take the first gourd full. More water is added and passed to the next person. This is repeated until all parties are satisfied.
If you are going to drink out of a gourd, you must cure it first. The purpose of curing the gourd is to seal the pours and remove any vegetable flesh that might be present. I personally like using the passion berry because it will always have that aroma even if you just use the traditional mate
Gourd Curing Instructions
** Please wash Bombilla before use**
1. Place two table spoons of mate inside gourd.
2. Heat water and fill the gourd to the top of the rim.
3. Allow mate to soak in gourd for 24 hours. After 24 hours empty gourd and rinse. Take a spoon and gently scrape the inside of the gourd.
4. Once you have scraped the gourd, repeate the process one more time. After the second time, the gourd is ready for use.
Caring for your gourd
Rinse mate after use. The gourd will stain dark green after some use. Store in a warm, dry, well- ventilated location.. Do not put in dishwasher!