Enjoy the excellent quality of mate, the most typical drink of countries such as Argentina and Uraguay, where it is drunk daily. A stimulant, with fulfilling and astringent properties, this is a good drink for people who which to increase body energy.
Yerba mate, or Ilex paraguaiensis, has vitamin A, B, C, and E, as well as minerals such as magnesium, iron, calcium, potassium, sodium and magnesium.
Taken before meals, it helps reduce the appetite and produces a sensation of fullness. It also acts on the metabolism, which helps give a balanced diet and reduces body weight.
Due to the mate having astringent, healing and anti-inflammatory properties, the tea can be used to clean bruises, mainly from blows.
This product favors the elimination of liquids and acts as a gentle laxative, contributing to the removal of toxins from the body.
The tea may be taken as an infusion as if it were tea, or taken traditionally in its mate (gourd) and bombilla (a type of metallic straw with a filter).
The yerba mate teas have a general stimulating effect on the body. Its influence in the circulatory and digestive system has also been proven, and in muscular strength and mental activity. Since it is a stimulant, the drink should not be used by those who have difficulty sleeping and who suffer from anxiety.
To prepare the tea, mix with water at about 80º Celsius, before it reaches the boiling point. Let sit for 2 minutes before straining.
To prepare a mate cebado, put the yerba mate in a gourd cup, 3/4 full. Then, cover it with the hand, turn it upside down and gently shake it (this allows the finer particles to remain in the upper part, and not obstruct the bombilla). Put the gourd right side up again and then add a bit of warm or cold water near the edge. The water should remain at a temperature close to 80 °C (below the boiling point). Let it sit a few seconds (until the water is absorbed) and finish by filling it with hot water, up to approximately 7 or 8 mm from the edge, taking care to not wet the herbs on the surface. After one or two minutes, place the bombilla in the gourd, keeping the straw sealed with the thumb and pushing it firmly to the bottom. One always must keep more herbs on the opposite side of the bombilla. One must take care not to move the cup too much, because it may get covered. That said, one must incline the gourd in the opposite direction of where the dry herbs are. In other words, in the direction from where one is going to drink the tea.