Mate: A Drink for All Seasons

In case you were wondering, the image in my blog banner is that of maté gourds. Maté (mah'tay) is a South American tea, if you will, prepared by steeping the dried leaves of yerba maté in hot water (in the gourd) and sipping the infusion from the gourd from a silver straw or bombilla (bom'beesha.)

Yerba maté is a species of holly that is native to parts of Argentina, Uruguay, Paraguay, Chile and Brazil. The origins of the use of maté in South America is attributed to the ancient Guarani indians. Legend popularized the plant and described yerba maté as a magical herb providing strength, promoting health and nurturing friendships. As word spread, the popularity of maté grew and the herbal infusion became the main ingredient of many home medical curatives. Today, the yerba maté is dried and chopped into a somewhat powdery mixture that is sold in bags (just like coffee) and available at any market. Grocery stores even feature a maté aisle.

Maté contains virtually the same chemical stimulants found in coffee and chocolate. It's effects are said to be quite similar, which probably explains why you see people sipping the beverage at all times of the day. It is unique in that people carry their maté accoutrement (yerba maté, thermos, gourd and straw) with them in a leather case with a shoulder strap.) The beverage is generally consumed in a social setting -- although I have seen solitary drinkers walking in the mall, strolling the Rambla and at their desks in an office setting. More common is the practice of sharing the maté with friends and acquaintances.

The preparation and consumption of the drink is as much ceremony as it is science. Here is my simplistic description of the process:

One person (generally the owner of the thermos and gourd) is designated as the preparer and server. The maté gourd is filled to about 2/3 capacity. The gourd is covered with the palm of the hand, inverted and shaken for a few seconds. This action brings the finer yerba toward the top of the maté. It is further shaken to move the maté along one side of the gourd. A small amount of tepid water is poured into the emptier side and the water is allowed to absorb into the yerba maté. The straw in inserted into that spot, so the wider end touches the bottom of the gourd. The gourd is then filled with hot water from the thermos, steeped and is sipped by the host. The server refills the gourd with hot water and passes it to another person, who in turn drinks the contents. The gourd is passed from server to drinkers until the hot water from the thermos is gone. Yummy!

I have yet to try maté. They say it's an acquired taste reminiscent of dried grass clippings (not sure how you would know) or a cross between green tea and coffee. I think for now I will stick to coffee!