Mate (beverage)

Category:Use dmy dates from March 2021

Mate
Mate in a traditional calabash gourd (also called a mateCategory:Articles containing Spanish-language text) with a metal bombillaCategory:Articles containing Spanish-language text
TypeInfusion, hot
OriginThe territory of the Guaraní people (present-day Paraguay, the Misiones province of Argentina, southeastern Bolivia, southern Brazil and Uruguay)
IntroducedPre-Columbian era. First European written record by Spanish colonizers in the 15th century
Category:Articles with hRecipesCategory:Articles with hProducts

Mate (/ˈmɑːteɪ/ MAH-tay; Spanish: mateCategory:Articles containing Spanish-language text [ˈmate]Category:Pages with Spanish IPA, Brazilian Portuguese: [ˈmatʃi]Category:Pages with Portuguese IPA) is a traditional Argentine, Paraguayan, Uruguayan and Brazilian caffeine-rich infused herbal drink. It is also known as chimarrãoCategory:Articles containing Portuguese-language text[a] in Portuguese, cimarrónCategory:Articles containing Spanish-language text[b] in Spanish, and ka'ayCategory:Articles containing Guarani-language text in Guarani.[1] It is made by soaking dried yerba mate (Ilex paraguariensis) leaves in hot water and is traditionally served with a metal straw (bombillaCategory:Articles containing Spanish-language text) in a container typically made from a calabash gourd (also called the mateCategory:Articles containing Spanish-language text), from water-resistant hardwoods such as Lapacho or Palo Santo,Category:All articles with unsourced statementsCategory:Articles with unsourced statements from October 2025[citation needed] and also made from a cattle horn (guampaCategory:Articles containing Spanish-language text) in some areas. A very similar preparation, known as mate cocidoCategory:Articles containing Spanish-language text, removes some of the plant material and sometimes comes in tea bags. Today, mate is also sold commercially in tea bags and as bottled iced tea.

Mate has been originally consumed by the Guaraní and Tupi peoples native to Paraguay, north-east of Argentina and South of Brazil. After European colonization, it was spread across the Southern Cone countries, namely Paraguay, Argentina, Uruguay and Chile, but it is also consumed in the South of Brazil and the Bolivian Chaco. Mate is the national beverage of Argentina,[2] Paraguay and Uruguay. In Chile, mate is predominantly consumed in the central and southern regions. Mate is also popular in Lebanon, Syria, Israel — where it was brought by immigrants from Argentina.[3][4]

Accessories

The metal straw is known as a bombillaCategory:Articles containing Spanish-language text or bombaCategory:Articles containing Spanish-language text and is traditionally made of silver. Modern straws are typically made of nickel silver, stainless steel, or hollow-stemmed cane. The bombillaCategory:Articles containing Spanish-language text functions both as a straw and as a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky yerba mate leaves that make up much of the mixture. A modern bombillaCategory:Articles containing Spanish-language text design uses a straight tube with holes or a spring sleeve to act as a sieve.[5]

The container the mateCategory:Articles containing Spanish-language text is served in is also known as mateCategory:Articles containing Spanish-language text.[c] It is commonly made from calabash gourd but may also be made out of other materials.

History

Tertulia and Mate party in Santiago de Chile, in 1821, by Scharf and Schmidtmeyer. John Carter Brown Library.[6][7]
Lithograph of José Gaspar Rodríguez de Francia, a 19th-century ruler of Paraguay, with a mateCategory:Articles containing Spanish-language text and its bombillaCategory:Articles containing Spanish-language text (a straw)

Mate was first consumed by the indigenous Guaraní who live in what is now Paraguay, southeastern Brazil, Argentina, Bolivia, Uruguay,[8][9][10][11][12] and the Tupí people who lived in neighbouring areas. Later, it spread to parts of southern Brazil and northeast Argentina, particularly areas that were Paraguayan territory before the Paraguayan War.Category:All articles with unsourced statementsCategory:Articles with unsourced statements from March 2021[citation needed] Therefore, the scientific name of the yerba mate is Ilex paraguariensis.

With the Spanish colonization of Paraguay in the late 16th century the consumption of yerba mate spread to Spanish settlers, and in the 17th century to the Río de la Plata and from there to Peru and Chile.[13] This widespread consumption turned it into Paraguay's main commodity above other wares such as tobacco, cotton and beef.

Aboriginal labour was originally used to harvest wild stands of yerba mate. In the mid-17th century, Jesuits managed to domesticate the plant and establish plantations in their Indian reductions in the Argentine province of Misiones, sparking severe competition with the Paraguayan harvesters of wild stands. After their expulsion in the 1770s, the Jesuit missions – along with the yerba mate plantations – fell into ruins. The industry continued to be of prime importance for the Paraguayan economy after independence, but development in benefit of the Paraguayan state halted after the Paraguayan War (1864–1870) that devastated the country both economically and demographically.

Brazil then became the largest producer of mate. In Brazilian and Argentine projects in the late 19th and early 20th centuries, the plant was domesticated once again, opening the way for plantation systems. When Brazilian entrepreneurs turned their attention to coffee in the 1930s, Argentina, which had long been the prime consumer, took over as the largest producer, resurrecting the economy of Misiones Province, where the Jesuits had once had most of their plantations. For years, the status of largest producer shifted between Brazil and Argentina.[14]

As of 2018, Argentina was the largest producer with 56–62%, followed by Brazil, 34–36%, and Paraguay, 5%.[15] Uruguay is the largest per capita consumer, consuming around 19 liters per person per year.[16]

Name

The English word comes from the French matéCategory:Articles containing French-language text and the American Spanish mateCategory:Articles containing Spanish-language text, which means both mate and the vessel for drinking it, from the Quechua word matiCategory:Articles containing Quechua-language text for the calabash gourd used to make it.[17][18]

Both the spellings "mate" and "maté" are used in English. The acute accent indicates that the word is pronounced with two syllables, like café, rather than like the one-syllable English word "mate".[19] An acute accent is not used in the Spanish spelling, because the first syllable is stressed; "matéCategory:Articles containing Spanish-language text" with the stress on the second syllable means "I killed".[8]

In Brazil, traditionally prepared mate is known as chimarrãoCategory:Articles containing Portuguese-language text, although the Portuguese word mateCategory:Articles containing Portuguese-language text and the expression "mate amargoCategory:Articles containing Spanish-language text" (bitter mate) are also used in Argentina and Uruguay. The Spanish cimarrónCategory:Articles containing Spanish-language text means "rough", "brute", or "barbarian", but is most widely understood to mean "feral", and is used in almost all of Latin America for domesticated animals that have become wild. The word was then used by the people who colonized the region of the Río de la Plata to describe the natives' rough and sour drink, drunk with no other ingredient to sweeten the taste.

Culture

Pope Francis holds a guampaCategory:Articles containing Spanish-language text and bombillaCategory:Articles containing Spanish-language text given as a gift while speaking with Argentine President Cristina Fernández de Kirchner (2013)

Mate has a strong cultural significance for both national identity and society. Yerba mate is the national drink of Paraguay, where it is also consumed with either hot or ice cold water (see tereré);[20] Argentina;[21] and Uruguay. Drinking mate is a common social practice in all of the territory of Paraguay and Argentina, Brazil, Uruguay, southern Chile, and eastern Bolivia. Throughout the Southern Cone, it is considered to be a tradition taken from the Guaraní people and drunk by the gauchosCategory:Articles containing Spanish-language text or vaquerosCategory:Articles containing Spanish-language text, terms commonly used to describe the historical residents of the South American pampasCategory:Articles containing Spanish-language text, chacosCategory:Articles containing Spanish-language text, or Patagonian grasslands, found principally in parts of Argentina, Paraguay, Uruguay, southeastern Bolivia, southern Chile and southern Brazil. Argentina has celebrated National Mate Day every 30 November since 2015.[22]

Parque Histórico do Mate [pt], funded by the state of Paraná (Brazil), is a park aimed to educate people on the sustainable harvesting methods needed to maintain the integrity and vitality of the oldest wild forests of yerba mate in the world.[23]

Mate is also consumed as an iced tea in various regions of Brazil, originating both from a sweetened industrialized form, produced by Matte Leão, and from artisanal producers. It is part of the beach culture in Rio de Janeiro, where it is widely sold by beach vendors;[24] the hot infused variation being uncommon in the area.

Preparation

Category:Articles that may contain original research from August 2023Category:All articles that may contain original research
A traditional calabash gourd with a kettle
A modern mateCategory:Articles containing Spanish-language text with an electric kettle, note that the kettle has a specific mateCategory:Articles containing Spanish-language text temperature setting

The preparation of mate is a simple process, consisting of filling a container with yerbaCategory:Articles containing Spanish-language text, pouring hot, but not boiling, water over the leaves, and drinking with a straw, the bombillaCategory:Articles containing Spanish-language text, which acts as a filter so as to draw only the liquid and not the yerba mate leaves. The method of preparing the mate infusion varies considerably from region to region, and which method yields the finest outcome is debated. However, nearly all methods have some common elements. The beverage is traditionally prepared in a gourd vessel, also called mateCategory:Articles containing Spanish-language text in Spanish and cuiaCategory:Articles containing Portuguese-language text (= gourd) in Portuguese, from which it is drunk. The gourd is nearly filled with yerbaCategory:Articles containing Spanish-language text, and hot water,[25] typically at 70 to 85 °C (158 to 185 °F), never boiling,[26] is added. The drink is so popular within countries that consume it, that several national electric kettle manufacturers just refer to the range 70 to 85 °C on its thermostat as "mate" temperature.[27]

The most common preparation involves a careful arrangement of the yerbaCategory:Articles containing Spanish-language text within the gourd before adding hot water. In this method, the gourd is first filled one-half to three-quarters of the way with yerbaCategory:Articles containing Spanish-language text. Too much yerbaCategory:Articles containing Spanish-language text will result in a "short" mateCategory:Articles containing Spanish-language text; conversely, too little yerbaCategory:Articles containing Spanish-language text results in a "long" mateCategory:Articles containing Spanish-language text, both being considered undesirable. After that, any additional herbs (yuyoCategory:Articles containing Spanish-language text, in Portuguese jujoCategory:Articles containing Portuguese-language text) may be added for either health or flavor benefits, a practice most common in Paraguay, where people acquire herbs from a local yuyeraCategory:Articles containing Spanish-language text (herbalist) and use the mateCategory:Articles containing Spanish-language text as a base for their herbal infusions. When the gourd is adequately filled, the preparer typically grasps it with the full hand, covering and roughly sealing the opening with the palm. Then the mateCategory:Articles containing Spanish-language text is turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position. This causes the finest, most powdery particles of the yerbaCategory:Articles containing Spanish-language text to settle toward the preparer's palm and the top of the mateCategory:Articles containing Spanish-language text.

Once the yerba mate has settled, the mateCategory:Articles containing Spanish-language text is carefully brought to a near-sideways angle, with the opening tilted just slightly upward of the base. The mateCategory:Articles containing Spanish-language text is then shaken very gently with a side-to-side motion. This further settles the yerba mate inside the gourd so that the finest particles move toward the opening and the yerbaCategory:Articles containing Spanish-language text is layered along one side. The largest stems and other bits create a partition between the empty space on one side of the gourd and the lopsided pile of yerbaCategory:Articles containing Spanish-language text on the other.

After arranging the yerbaCategory:Articles containing Spanish-language text along one side of the gourd, the mateCategory:Articles containing Spanish-language text is carefully tilted back onto its base, minimizing further disturbances of the yerbaCategory:Articles containing Spanish-language text as it is re-oriented to allow consumption. Some settling is normal, but is not desirable. The angled mound of yerbaCategory:Articles containing Spanish-language text should remain, with its powdery peak still flat and mostly level with the top of the gourd. A layer of stems along its slope will slide downward and accumulate in the space opposite the yerbaCategory:Articles containing Spanish-language text (though at least a portion should remain in place).

All of this careful settling of the yerbaCategory:Articles containing Spanish-language text ensures that each sip contains as little particulate matter as possible, creating a smooth-running mateCategory:Articles containing Spanish-language text. The finest particles will then be as distant as possible from the filtering end of the straw. With each draw, the smaller particles would inevitably move toward the straw, but the larger particles and stems filter much of this out. A sloped arrangement provides consistent concentration and flavor with each filling of the mateCategory:Articles containing Spanish-language text.

Statue of a man serving mate, in Posadas, Misiones, Argentina

Now the mateCategory:Articles containing Spanish-language text is ready to receive the straw. Wetting the yerbaCategory:Articles containing Spanish-language text by gently pouring cool water into the empty space within the gourd until the water nearly reaches the top, and then allowing it to be absorbed into the yerbaCategory:Articles containing Spanish-language text before adding the straw, allows the preparer to carefully shape and "pack" the yerbaCategory:Articles containing Spanish-language text's slope with the straw's filtering end, which makes the overall form of the yerbaCategory:Articles containing Spanish-language text within the gourd more resilient and solid. Dry yerbaCategory:Articles containing Spanish-language text, though, allows a cleaner and easier insertion of the straw, but care must be taken so as not to overly disturb the arrangement of the yerbaCategory:Articles containing Spanish-language text. Such a decision is entirely a personal or cultural preference. The straw is inserted with one's thumb and index finger on the upper end of the gourd, at an angle roughly perpendicular to the slope of the yerbaCategory:Articles containing Spanish-language text, so that its filtering end travels into the deepest part of the yerbaCategory:Articles containing Spanish-language text and comes to rest near or against the opposite wall of the gourd. It is important for the thumb to form a seal over the end of the straw when it is being inserted, or the air current produced in it will draw in undesirable particulates.

Brewing

After the above process, the yerbaCategory:Articles containing Spanish-language text may be brewed. If the straw is inserted into dry yerbaCategory:Articles containing Spanish-language text, the mateCategory:Articles containing Spanish-language text must first be filled once with cool water as above, then be allowed to absorb it completely (which generally takes no more than two or three minutes). Treating the yerbaCategory:Articles containing Spanish-language text with cool water before the addition of hot water is essential, as it protects the yerba mate from being scalded and from the chemical breakdown of some of its desirable nutrients. Hot water may then be added by carefully pouring it, as with the cool water before, into the cavity opposite the yerbaCategory:Articles containing Spanish-language text, until it reaches almost to the top of the gourd when the yerbaCategory:Articles containing Spanish-language text is fully saturated. Care should be taken to maintain the dryness of the swollen top of the yerbaCategory:Articles containing Spanish-language text beside the edge of the gourd's opening.

Once the hot water has been added, the mateCategory:Articles containing Spanish-language text is ready for drinking, and it may be refilled many times before becoming lavadoCategory:Articles containing Spanish-language text (washed out) and losing its flavor. When this occurs, the mound of yerbaCategory:Articles containing Spanish-language text can be pushed from one side of the gourd to the other, allowing water to be added along its opposite side; this revives the mateCategory:Articles containing Spanish-language text for additional refillings and is called "reformar o/el mateCategory:Articles containing Spanish-language text" (reforming the mateCategory:Articles containing Spanish-language text).

Etiquette

Category:Articles needing additional references from August 2023Category:All articles needing additional references Category:Accuracy disputes from August 2023Category:All accuracy disputes
Mate drinking in public is commonplace
A man drinking mate in a car
Uruguayan senators drink mate in parliament
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Mate is traditionally drunk in a particular social setting, such as family gatherings or with friends. The same gourd (cuiaCategory:Articles containing Spanish-language text/mate) and straw (bomba/bombillaCategory:Articles containing Spanish-language text) are used by everyone drinking. One person (known in Portuguese as the preparadorCategory:Articles containing Spanish-language text, cevadorCategory:Articles containing Spanish-language text, or patrãoCategory:Articles containing Spanish-language text, and in Spanish as the cebadorCategory:Articles containing Spanish-language text) assumes the task of server, which most of the time is the house owner in family gatherings. Typically, the cebadorCategory:Articles containing Spanish-language text fills the gourd and drinks the mate completely to ensure that it is free of particulate matter and of good quality. In some places, passing the first brew of mate to another drinker is considered bad manners, as it may be too cold or too strong; for this reason, the first brew is often called mate del zonzoCategory:Articles containing Spanish-language text (fool's mateCategory:Articles containing Spanish-language text). The cebadorCategory:Articles containing Spanish-language text possibly drinks the second filling as well, if they deem it too cold or bitter. The cebadorCategory:Articles containing Spanish-language text subsequently refills the gourd and passes it to the drinker to their right, who likewise drinks it all (there is not much; the mateCategory:Articles containing Spanish-language text is full of yerbaCategory:Articles containing Spanish-language text, with room for little water), and returns it without thanking the server; a final graciasCategory:Articles containing Spanish-language text or obrigadoCategory:Articles containing Portuguese-language text (thank you) implies that the drinker has had enough.[28] The only exception to this order is if a new guest joins the group; in this case the new arrival receives the next mate, and then the cebadorCategory:Articles containing Spanish-language text resumes the order of serving, and the new arrival will receive theirs depending on their placement in the group. When no more tea remains, the straw makes a loud sucking noise, which is not considered rude. The ritual proceeds around the circle in this way until the mate becomes lavadoCategory:Articles containing Spanish-language text (washed out), typically after the gourd has been filled about 10 times or more depending on the yerbaCategory:Articles containing Spanish-language text used (well-aged yerba mate is typically more potent, so provides a greater number of refills) and the ability of the cebadorCategory:Articles containing Spanish-language text. When one has had one's fill of mate, they politely thank the cebadorCategory:Articles containing Spanish-language text, passing the mateCategory:Articles containing Spanish-language text back at the same time. It is impolite for anyone but the cebadorCategory:Articles containing Spanish-language text to move the bombillaCategory:Articles containing Spanish-language text or otherwise mess with the mateCategory:Articles containing Spanish-language text; the cebadorCategory:Articles containing Spanish-language text may take offense to this and not offer it to the offender again. When someone takes too long, others in the round (rodaCategory:Articles containing Spanish-language text in Portuguese, rondaCategory:Articles containing Spanish-language text in Spanish) will likely politely warn them by saying "bring the talking gourd" (cuia de conversarCategory:Articles containing Spanish-language text); an Argentine equivalent, especially among young people, being no es un micrófonoCategory:Articles containing Spanish-language text ("it's not a microphone"), an allusion to the drinker holding the mateCategory:Articles containing Spanish-language text for too long, as if they were using it as a microphone to deliver a lecture.

Some drinkers like to add sugar or honey, creating mate dulceCategory:Articles containing Spanish-language text or mate doceCategory:Articles containing Spanish-language text (sweet mate), instead of sugarless mate amargoCategory:Articles containing Spanish-language text (bitter mate), a practice said to be more common in Brazil outside its southernmost state. Some people also like to add lemon or orange peel, some herbs or even coffee, but these are mostly rejected by people who like to stick to the "original" mate. Traditionally, natural gourds are used, though wood vessels, bamboo tubes, and gourd-shaped matesCategory:Articles containing Spanish-language text, made of ceramic or metal (stainless steel or even silver) are also common, as are vessels made from cattle horns. The gourd is traditionally made out of the porongo or cabaçaCategory:Articles containing Portuguese-language text fruit shell. Gourds are commonly decorated with silver, sporting decorative or heraldic designs with floral motifs. Some gourd matesCategory:Articles containing Spanish-language text with elaborated silver ornaments and silver bombillasCategory:Articles containing Spanish-language text are true pieces of jewelry and are sought after by collectors.

Contaminants

Column chart displaying Benzo(a)pyrene concentration in processed yerba mate leaves sampled in 2006, 2008, and 2010:
  2006 batches
  2008 batches
  2010 batches

Traditional preparation of yerba mate leaves involves smoking them and for this reason they contain a high number of polycyclic aromatic hydrocarbons (PAHs), such as benzo(a)pyrene, which are carcinogenic.[29] It has been suggested that this may explain cancers associated with mate consumption, such as lung and bladder cancer, that cannot be attributed to its hot temperature. Instead, the hot temperature of mate (above 65°C) is specifically linked to oesophageal cancer.[30] However, the occurrence of PAHs in yerba mate leaves and infusion is based on small studies with non-representative sampling.[31] In any case, the use of mate with potentially lower PAHs content, such as unsmoked mate, has been suggested as a preventive approach.[29][30]

Brazilian-style chimarrãoCategory:Articles containing Portuguese-language text

Other properties

Mate is a rich source of caffeine. On average, mate tea contains 92 mg of chlorogenic acid per gram of dry leaves, and no catechins, giving it a significantly different polyphenol profile from other teas.[32][33]

According to Argentine culture in part promoted by marketers, the stimulant in mate is actually a substance called mateínaCategory:Articles containing Spanish-language text (named after the drink). However, analysis of the active chemicals in yerba mate has found that mateínaCategory:Articles containing Spanish-language text is caffeine.[34]

Legendary origins

The Guaraní people started drinking mate in a region that currently includes Paraguay, southern Brazil, southeastern Bolivia, northeastern Argentina and Uruguay. They have a legend that the Goddesses of the Moon and the Cloud came to visit the Earth one day. An old man saved them from a yaguaretéCategory:Articles containing Spanish-language text (jaguar) that was going to attack them. The goddesses gave him a new kind of plant, from which he could prepare a "drink of friendship" as compensation for his actions.[12]

Variants

Iced mate cocidoCategory:Articles containing Spanish-language text

There various types of yerba mate used to make the drink, depending on the processing and composition. Some key types include:

Another drink can be prepared with specially cut dry leaves, very cold water, and, optionally, lemon or another fruit juice, called tereréCategory:Articles containing Spanish-language text. It is very common in Paraguay, northeastern Argentina and in the state of Mato Grosso do Sul, Brazil. After pouring the water, it is considered proper to "wait while the saint has a sip" before the first person takes a drink. In southern Brazil, tererêCategory:Articles containing Portuguese-language text is sometimes used as a derogatory term for a not hot enough chimarrãoCategory:Articles containing Portuguese-language text.

In Uruguay and Brazil, the traditional gourd is usually big with a corresponding large hole. In Argentina (especially in the capital Buenos Aires), the gourd is small and has a small hole and people sometimes add sugar for flavor.

In Uruguay, people commonly walk around the streets toting a mateCategory:Articles containing Spanish-language text and a thermos with hot water. In some parts of Argentina, gas stations sponsored by yerba mate producers provide free hot water to travelers, specifically for the purpose of drinking during the journey. Disposable mate sets with a plastic mate and straw and sets with a thermos flask and stacking containers for the yerba mate and sugar inside a fitted case are available.

In Argentina, mate cocidoCategory:Articles containing Spanish-language text (boiled mate), in Brazil, chá mateCategory:Articles containing Brazilian Portuguese-language text, is made with a tea bag or leaves and drunk from a cup or mug, with or without sugar and milk. Companies such as Cabrales from Mar del Plata and Establecimiento Las Marías produce tea bags for export to Europe.[35]

Mate is consumed as an ice tea in various regions of Brazil, in both artisanal and industrial forms. This is a bottle of industrialized mate ice tea, bought from a local supermarket in Rio de Janeiro.

Travel narratives, such as Maria Graham's Journal of a Residence in Chile, show a long history of mate-drinking in central Chile. Many rural Chileans drink mate, in particular in the southern regions, particularly Magallanes, Aysén and Chiloé.

In Peru, mate is widespread throughout the north and south, first being introduced to Lima in the 17th century. It is widespread in rural zones, and it is prepared with coca (plant) or in a sweetened tea form with small slices of lemon or orange.[36]

In some parts of Syria, Lebanon and other Eastern Mediterranean countries, drinking mate is also common. The custom came from Syrians and Lebanese who moved to South America during the late 19th and early parts of the 20th century, adopted the tradition, and kept it after returning to Western Asia. Syria is the biggest importer of yerba mate in the world, importing 15,000 tons a year. Mostly, the Druze communities in Syria and Lebanon maintain the culture and practice of mate.[3][4]

According to a major retailer of mate in San Luis Obispo, California, by 2004, mate had grown to about 5% of the overall natural tea market in North America.[37][38] Loose mate is commercially available in much of North America. Bottled mate is increasingly available in the United States. Canadian bottlers have introduced a cane sugar-sweetened, carbonated variety, similar to soda pop. One brand, Sol Mate, produces 10-US-fluid-ounce (300 ml) glass bottles available at Canadian and U.S. retailers, making use of the translingual pun (English 'soul mate'; Spanish/Portuguese 'sun mate') for the sake of marketing.[39]

In some parts of the Southern Cone bitter mate is preferred, especially in Paraguay, Uruguay, the south of Brazil, and parts of Argentina and Bolivia. This is referred to in Brazil and a large part of Argentina as cimarrónCategory:Articles containing Spanish-language text –which also an archaic name for wild cattle, especially, to a horse that was very attached to a cowboy – which is understood as unsweetened mate.[40] Many people are of the opinion that mate should be drunk in this form.

Unlike bitter mate, in every preparation of mate dulceCategory:Articles containing Spanish-language text, or sweet mate, sugar is incorporated according to the taste of the drinker. This form of preparation is very widespread in various regions of Argentina, like in the Santiago del Estero province, Córdoba, Cuyo, and the metropolitan region of Buenos Aires, among others. In Chile, this form of mate preparation is widespread in mostly rural zones. The spoonful of sugar or honey should fall on the edge of the cavity that the straw forms in the yerbaCategory:Articles containing Spanish-language text, not all over the mateCategory:Articles containing Spanish-language text. One variation is to sweeten only the first mate preparation in order to cut the bitterness of the first sip, thus softening the rest. In Paraguay, a variant of mate dulceCategory:Articles containing Spanish-language text is prepared by first caramelizing refined sugar in a pot then adding milk. The mixture is heated and placed in a thermos and used in place of water. Often, chamomile (manzanillaCategory:Articles containing Spanish-language text, in Spanish) and coconut are added to yerbaCategory:Articles containing Spanish-language text in the gumpa.

In the sweet version artificial sweeteners are also often added. As an alternative sweetener, natural ka'á he'éCategory:Articles containing Guarani-language text (Stevia rebaudiana) is preferred, which is an herb whose leaves are added in order to give a touch of sweetness. This is used principally in Paraguay.

The gourd in which bitter mate is drunk is not used to consume sweet mate due to the idea that the taste of the sugar would be detrimental to its later use to prepare and drink bitter mate, as it is said that it ruins the flavor of the mate.[41]

Materva is a sweet, carbonated soft drink based on yerba mate. Developed in Cuba in 1920, and produced since the 1960s in Miami, Florida, it is a staple of the Cuban culture in Miami.[42][43]

See also

Notes

References

  1. ↑ Guarani Linguistics in the 21st Century. BRILL. 15 May 2017. ISBN 978-90-04-32257-8.
  2. ↑ "Ley 26.871 - Declárase al Mate como infusión nacional". InfoLEG (in Spanish). Argentinean Ministry of Economy. Retrieved 7 October 2010.Category:CS1 Spanish-language sources (es)
  3. 1 2 Barceloux, Donald (3 February 2012). Medical Toxicology of Drug Abuse: Synthesized Chemicals and Psychoactive Plants. John Wiley & Sons. ISBN 978-1-11810-605-1.
  4. 1 2 "South American 'mate' tea a long-time Lebanese hit". Middle East Online. Archived from the original on 12 March 2014. Retrieved 11 March 2014.
  5. ↑ Goodfriend, Anne (2 March 2006). "Yerba maté: The accent is on popular health drink". USA Today. p. 1. Retrieved 29 May 2011.
  6. ↑ Peter Schmidtmeyer; George Johann Scharf (1821). Travels Into Chile, Over the Andes, in the Years 1820 and 1821: With Some Sketches of the Productions and Agriculture; Mines and Metallurgy; Inhabitants, History, and Other Features, of America; Particularly of Chile, and Arauco. Rowney & Forster. p. 266.
  7. ↑ "Tertulia and Mate Party". John Carter Brown Library website. 1821.
  8. 1 2 Petruzzello, Melissa (ed.). "Mate - beverage". Encyclopædia Britannica. Retrieved 8 October 2015.
  9. ↑ Del Techo, Ximénez, Dobrizhoffer, Nicolás, Bartolomé, Martín (1967). Tres encuentros con América, Asunción, p. 40. editorial del Centenario.{{cite book}}: CS1 maint: multiple names: authors list (link)Category:CS1 maint: multiple names: authors list
  10. ↑ Ganson, Barbara (ed.). "The Guaraní and Their Legacy". Oxford Bibliographies. Retrieved 25 March 2021.
  11. ↑ "The Guaraní and Their Legacy".
  12. 1 2 Preedy, Victor R. (2013). Tea in Health and Disease Prevention. Academic Press. pp. 165–6. ISBN 9780123849373. The Indians known as the Guarani began drinking yerba mate in the region that now includes Paraguay, southern Brazil, southeastern Bolivia, Northeastern Argentina and Uruguay.
  13. ↑ "Regional History of Yerba Mate". www.yerba-mate.com. Retrieved 30 October 2019.
  14. ↑ "History of Mate". Establecimiento Las Marías. Archived from the original on 12 November 2011. Retrieved 8 November 2011.
  15. ↑ "segundoenfoque". 9 February 2018. Archived from the original on 10 February 2018. Retrieved 13 July 2018.
  16. ↑ "As Consumption Stagnates in South America, will Yerba Mate Move North?". 19 October 2016. Archived from the original on 24 November 2017. Retrieved 23 June 2017.
  17. ↑ "maté". Merriam-Webster.com Dictionary. Merriam-Webster. OCLC 1032680871.
  18. ↑ Etymology of maté in the Trésor de la langue française informatisé.
  19. ↑ Although the order of spelling variants in dictionaries is not necessarily meaningful in any particular case, Webster's Third New International Dictionary of the English Language Unabridged, the Oxford English Dictionary, Collins English Dictionary, the Random House Dictionary of the English Language and Lexico.com all give the accented form "maté" before the unaccented form "mate", or refer the reader to see "maté" if they look up "mate".
  20. ↑ Conran C, Conran T, Hopkinson S (2001). The Conran Cookbook. Conran-Octopus. ISBN 978-1-84091-182-4.
  21. ↑ Sanders, Kerry. "Next time you're in Argentina, try a cup of mate". MSNBC. p. 1. Archived from the original on 1 October 2012. Retrieved 29 May 2011.
  22. ↑ "¡Al gran mate argentino salud! 30 de noviembre: Día Nacional del Mate en la Argentina". INSTITUTO NACIONAL DE LA YERBA MAT. Retrieved 25 January 2021. El Congreso de la Nación Argentina, sancionó en diciembre de 2014 la Ley 27.117, la cual establece que el día 30 de noviembre de cada año se celebre el "Día Nacional del Mate", en homenaje al caudillo Andrés Guacurarí y Artigas, conocido popularmente como "Andresito".
  23. ↑ "Museu Paranaense". Museuparanaense.pr.gov.br. Archived from the original on 6 October 2014. Retrieved 13 February 2013.
  24. ↑ Barrionuevo, Alexei (9 February 2010). "Clamping Down on the Kaleidoscope of Rio's Beaches". The New York Times. New York City. Retrieved 30 August 2014.
  25. ↑ Brooke, Elizabeth (24 April 1991). "Yerba Mate, Ancient Antidote To South America's Heat". The New York Times. Retrieved 28 May 2011.
  26. ↑ "Traditional Method". ma-tea.com. Retrieved 30 May 2013.
  27. ↑ Albiston, Isabel. "How to drink mate like a local in Argentina". Lonely Planet. Retrieved 11 December 2025.
  28. ↑ La Nación newspaper: ¿Se toma un mate? (Segunda parte) Archived 5 August 2018 at the Wayback MachineCategory:Webarchive template wayback links (in Spanish)Category:Articles with Spanish-language sources (es).
  29. 1 2 Golozar, Asieh; Fagundes, Renato B.; Etemadi, Arash; Schantz, Michele M.; Kamangar, Farin; Abnet, Christian C.; Dawsey, Sanford M. (18 December 2012). "Significant Variation in the Concentration of Carcinogenic Polycyclic Aromatic Hydrocarbons in Yerba Maté Samples by Brand, Batch, and Processing Method". Environmental Science & Technology. 46 (24): 13488–13493. Bibcode:2012EnST...4613488G. doi:10.1021/es303494s. PMC 3525749. PMID 23101992.
  30. 1 2 Oranuba, Ebele; Deng, Hua; Peng, Jiangnan; Dawsey, Sanford M; Kamangar, Farin (2 January 2019). "Polycyclic aromatic hydrocarbons as a potential source of carcinogenicity of mate". Journal of Environmental Science and Health, Part C. 37 (1): 26–41. Bibcode:2019JESHC..37...26O. doi:10.1080/10590501.2019.1555323. PMC 6443446. PMID 30596334.
  31. ↑ Drinking Coffee, Mate, and Very Hot Beverages. International Agency for Research on Cancer. 2018. ISBN 978-92-832-0183-0. ISSN 1017-1606. Archived from the original on 29 April 2024. Retrieved 29 April 2024.
  32. ↑ Heck, C. I.; De Mejia, E. G. (17 October 2007). "Yerba Mate Tea: A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations". Journal of Food Science. 72 (9): R138-51. doi:10.1111/j.1750-3841.2007.00535.x. PMID 18034743. S2CID 32413555.
  33. ↑ Heck, C. I.; De Mejia, E. G. (17 October 2007). "Polyphenols in green tea, black tea, and Mate tea". Journal of Food Science. 72 (9): R138–R151. doi:10.1111/j.1750-3841.2007.00535.x. PMID 18034743. S2CID 32413555.
  34. ↑ "La mateína no existe". Universidad Nacional del Litoral. 14 October 2011. Retrieved 23 July 2020.
  35. ↑ Cabrales abrirá locales en la Capital La Nación online, 6 October 2001 (in Spanish)Category:Articles with Spanish-language sources (es).
  36. ↑ Villanueva, Amaro (1960). EL MATE Arte de Cebar. Buenos Aires: La compañia general fabril financiera S. A. pp. 200 (In Spanish).
  37. ↑ "Guayaki Honored With 2004 Socially Responsible Business Award" (Press release). Guayaki. 28 October 2004.{{cite press release}}: CS1 maint: deprecated archival service (link)Category:CS1 maint: deprecated archival service
  38. ↑ Everage, Laura (1 November 2004). "Trends in Tea". The Gourmet Retailer. Archived from the original on 5 November 2006.
  39. ↑ Rude, Justin (19 January 2007). "Tip Sheet: Lowdown on Liquid Power-Ups". The Washington Post. Retrieved 29 May 2011.
  40. ↑ "Mate Terms and Glossary". Circle of Drink. Retrieved 22 February 2019.
  41. ↑ SMITH, JAMES F. (10 August 1988). "More Than a Drink : Yerba Mate: Argentina's Cultural Rite". Los Angeles Times. ISSN 0458-3035. Retrieved 22 February 2019.
  42. ↑ Wong, Samantha. "Materva: Un Buchito de Cuba" (PDF). Johnson and Wales: Student Food Writing. p. 8 (PDF p. 11). Archived from the original (PDF) on 13 January 2014. Retrieved 10 September 2020.
  43. ↑ Roque, Raquel Rábade (2011). The Cuban Kitchen (1st ed.). Alfred A. Knopf. p. 6. ISBN 9780375711961. Retrieved 10 September 2020.

Bibliography

Category:Herbal and fungal stimulants Category:Herbal teas Category:Syrian drinks Category:Tea culture Category:Argentine drinks Category:Brazilian drinks Category:Chilean drinks Category:Paraguayan drinks Category:Uruguayan drinks Category:IARC Group 2A carcinogens Category:Yerba mate drinks Category:Hot drinks Category:Druze culture Category:Indigenous cuisine of the Americas Category:Cuisine of the South region of Brazil Category:Symbols of Rio Grande do Sul
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