Yerba mate – the drink of friendship

Legend has it that the plant from which yerba mate is made was supposedly created by the goddesses of the moon and clouds. A long time ago, as they roamed the Earth, they fell victim to a jaguar attack. They were rescued by an old man who, in gratitude, received from the goddesses a hitherto unknown shrub from which to prepare a “drink of friendship.”

The name “yerba mate” was most likely invented by the Jesuits, who reached areas inhabited by the Guarani and Ketchua tribes in South America in the 17th century. They noted that the locals’ favourite stimulant was the leaves of a certain evergreen shrub, later named the holly of Paraguay. Chewing these leaves relieved fatigue, cleared the mind and eased hunger. The Jesuits called the leaves “herba” (herb in Latin), while the calabash in which the drink was prepared was referred to as “mati” in the Ketchua language, which evolved into today’s “yerba mate.”

Today, the drink is popular mainly in South American countries and in some parts of the Middle East, especially Syria and Lebanon. It is traditionally prepared in vessels called “mate” which can be made of calabash, ceramic or wood. Dry leaves are added at an amount of 1/4 to 3/4 of the volume of the vessel, then shaken so that they collects on one side forming a slant. Then a bombilla, a drinking tube, is inserted into it. Only then is water added which has to be  cooled to a temperature of 65 to 80°C.

Yerba mate is credited with many health benefits. It is believed to lower cholesterol, protect the liver, stimulate the nervous system, act as a diuretic and benefit the heart. It is rich in vitamins and trace elements. Thanks to its content of mateine (caffeine), it has a stimulating effect, increasing energy and improving mood. However, drinking strong yerba mate is not recommended for people who smoke tobacco. The traditional drying of leaves in smoke and repeated brewing from the same portion of leaves can amplify the negative effects of smoking.

Beginners should start with yerba mate varieties that are milder in flavour and effect, such as those enriched with orange peel, lime zest, herbs, etc.