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Mate (pronounced /'ma.te/) is a caffeinated infusion prepared by steeping dried leaves of erva-mate (Portuguese) / yerba mate (Spanish) (Ilex paraguariensis) in hot water. It is the national drink in Argentina and Uruguay and a common social practice in Paraguay and parts of Brazil, Chile, eastern Bolivia, Lebanon, and Syria. Image File history File linksMetadata Download high resolution version (696x1020, 124 KB) Mate preparado, en recipiente de Calabaza Photographer Jorge Alfonso Hernández Jorge_alfonso Date 2006-03-18 es Mate Yerba Mate en recipiente de calabaza, con su bombilla}} fr Mate Yerba Mate en récipient typique, avec sa bombilla...
Image File history File linksMetadata Download high resolution version (696x1020, 124 KB) Mate preparado, en recipiente de Calabaza Photographer Jorge Alfonso Hernández Jorge_alfonso Date 2006-03-18 es Mate Yerba Mate en recipiente de calabaza, con su bombilla}} fr Mate Yerba Mate en récipient typique, avec sa bombilla...
This chart shows concisely the most common way in which the International Phonetic Alphabet (IPA) is applied to represent the English language. ...
Caffeine is a xanthine alkaloid compound that acts as a stimulant in humans. ...
Binomial name Ilex paraguariensis A. St. ...
Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in Spanish, a bomba in Portuguese, and a masassa in Arabic. The straw is traditionally made of silver. The gourd is known as a mate or a guampa, while in Brazil it has the specific name of cuia. Even if the water comes in a very modern thermos, the infusion is traditionally drunk from mates or cuias. However, "tea-bag" type infusions of mate (mate cocido) have been on the market in Argentina for many years under such trade names as "Cruz de Malta" and in Brazil under the name "Mate Leão". Binomial name (Molina) Standl. ...
This does not adequately cite its references or sources. ...
Arabic ( or just ) is the largest living member of the Semitic language family in terms of speakers. ...
General Name, Symbol, Number silver, Ag, 47 Chemical series transition metals Group, Period, Block 11, 5, d Appearance lustrous white metal Standard atomic weight 107. ...
As with other brewed herbs, erva-mate / yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or spring sleeve to act as a sieve.
 A typical bomba / bombilla or straw Image File history File links Bombilla. ...
Image File history File links Bombilla. ...
Preparation The method of preparing the mate infusion varies considerably from region to region, and it is hotly debated which method yields the finest outcome. However, nearly all methods have some common elements: the gourd is nearly filled with yerba, and hot water (typically at 70–80 °C [160–180 °F], never boiling) is added. Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ...
Fahrenheit is a temperature scale named after the German-Dutch physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724. ...
Arranging the erva-mate / yerba The most common preparation involves a careful arrangement of the yerba within the gourd before adding hot water. In this method, the gourd is first filled one-half to three-quarters of the way with yerba. After that, any additional herbs may be added for either health or flavor benefits; a practice most common in Paraguay, where people acquire herbs from a local yuyera (herbalist) and use the mate as a base for their herbal infusions. When the gourd is adequately filled, the preparer typically grasps it with their full hand, covering and roughly sealing the opening with their palm. Then the mate is turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position causing the finest, most powdery particles of the yerba to settle toward the preparer's palm and the top of the mate.
Once the yerba is settled, the mate is carefully brought to a near-sideways angle, with the opening tilted just slightly upward of the base. The mate is then shaken very gently with a side-to-side motion. This further settles the yerba inside the gourd so that the finest particles move toward the opening and the yerba 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 yerba on the other.
After arranging the yerba along one side of the gourd, the mate is carefully tilted back onto its base, minimizing further disturbances of the yerba as it is re-oriented to allow consumption. Some avalanche-like settling is normal, but is not desirable. The angled mound of yerba 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 yerba (though at least a portion should remain in place). A Himalayan avalanche near Mount Everest. ...
All of this careful settling of the yerba ensures that each sip contains as little particulate matter as possible, creating a smooth-running mate. The finest particles will then be as distant as possible from the filtering end of the bombilla. With each draw, the smaller particles would inevitably move toward the bombilla, but the larger particles and stems filter much of this out. A sloped arrangement provides consistent concentration and flavor with each filling of the mate.
Insertion of the bomba / bombilla
 Another typical silver mate straw Now the mate is ready to receive the bombilla. Many people choose to pour warm water into the mate before adding the bombilla, while others insist that the bombilla is best inserted into dry yerba. Wetting the yerba 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 yerba before adding the bombilla, allows the preparer to carefully shape and "pack" the yerba's slope with the bombilla's filtering end, which makes the overall form of the yerba within the gourd more resilient and solid. Dry yerba, on the other hand, allows a cleaner and easier insertion of the bombilla, though care must be taken so as not to overly disturb the arrangement of the yerba. Such a decision is entirely a personal or cultural preference. The bombilla is inserted with your thumb on the upper end of the bombilla, at an angle roughly perpendicular to the slope of the yerba, so that its filtering end travels into the deepest part of the yerba and comes to rest near or against the opposite wall of the gourd. Download high resolution version (2560x1920, 954 KB) Wikipedia does not have an article with this exact name. ...
Download high resolution version (2560x1920, 954 KB) Wikipedia does not have an article with this exact name. ...
Brewing
 Two mate gourds ready to drink Now the yerba may be brewed. If the bombilla was inserted into dry yerba, the mate must first be filled once with warm water as above, then be allowed to absorb it completely (which generally takes no more than two or three minutes). Treating the yerba with cool water before the addition of hot water is essential, as it protects the herb 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 yerba, until it reaches almost to the top of the gourd when the yerba is fully saturated. Care should be taken to maintain the dryness of the swollen top of the yerba beside the edge of the gourd's opening. Image File history File links Download high resolution version (687x900, 64 KB) Summary Felipe Menanteau Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File links Download high resolution version (687x900, 64 KB) Summary Felipe Menanteau Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Once the hot water has been added, the mate is ready for drinking, and it may be refilled many times before becoming washed out (lavado) and losing its flavor. When this occurs, the mound of yerba can be pushed from one side of the gourd to the other, allowing water to be added along its opposite side; this revives the mate for additional re-fillings.
Drinking Mate is traditionally drunk in a particular social setting, such as family gatherings or with friends. One person (known in Spanish as the cebador) assumes the task of server. Typically, the cebador fills the gourd and drinks the mate completely to ensure that it is free of particulate matter and of good quality. The server subsequently refills the gourd and passes it to the next drinker who likewise drinks it all, without thanking the server. The ritual proceeds around the circle in this fashion until the mate becomes lavado ("washed out" or "flat"), typically after the gourd has been filled about ten times or more depending on the yerba used (well-aged yerba mate is typically more potent, and therefore provides a greater number of refills). When one has had his fill of mate, he or she politely thanks the cebador passing the mate back at the same time.
The drink has a pungent taste like a cross between green tea and coffee, with hints of tobacco and oak. Some drinkers like to add sugar or honey, creating mate dulce (sweet mate), instead of sugarless mate amargo (bitter mate). It is considered bad for the gourd (especially for the natural (squash or wood) ones) to be used for mate dulce so it is normal for households with drinkers of both kinds to have two separate gourds. Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...
A cup of coffee. ...
Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ...
A jar of honey, shown with a wooden honey server and scones/biscuits. ...
Traditionally, natural gourds are used, though wood vessels, bamboo tubes and gourd-shaped mates, made of ceramic or metal (stainless steel or even silver) are also common. Gourds are commonly decorated with silver, sporting decorative or heraldic designs with floral motifs.
Both the wood vessels and the gourds must undergo curing to get a better taste before being used for the first time and to ensure the long life of the gourd. Typically, to cure a gourd, the inside is first scraped with the tip of a bombilla to remove loose gourd particles. Mate herb and hot water is added next, and the mixture poured into the gourd. The mixture is left to sit overnight and the water is topped off periodically through the next 24 hours as the gourd absorbs the water. Finally the gourd is scraped out, emptied, and put in sunlight until completely dry.
It is common for a black mold to grow inside the gourd when it is stored. Some people will clean this out, others consider it an enhancement to the mate flavor.
Legendary Origins The Guaraní (Guarani, in Brazilian Portuguese) people started drinking mate in the region that now includes Paraguay, southern Brazil, and north-east Argentina. The Guaraní have a legend that says that the Goddesses of the Moon and the Cloud came to the Earth one day to visit it but they instead found a Yaguareté (a kind of jaguar) that was going to attack them. An old man saves them, and, in compensation, the Goddesses gave the old man a new kind of plant, from which he could prepare a "drink of friendship". Guaranà is the name for a group of culturally related indigenous peoples of South America, distinguished from the related Tupi by their use of the Guaranà language. ...
For other uses, see Jaguar (disambiguation). ...
Variants and trivia
 Statue of a man preparing mate, in Posadas, Misiones, Argentina
Brazilian chimarrão, in a larger cuia There is another drink that can be prepared with specially cut dry leaves, very cold water and, optionally, lemon or another fruit juice, called tereré. It is very common in Paraguay in the state of Mato Grosso do Sul, Brazil. Drinking and harvesting of Mate started in Paraguay in Pre-Colombian times. Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (1728 × 2304 pixel, file size: 736 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (1728 × 2304 pixel, file size: 736 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Image File history File linksMetadata Chima. ...
Image File history File linksMetadata Chima. ...
A guampa containing tereré. A horn made Guampa. ...
Flag of Mato Grosso do Sul See other Brazilian States Capital Campo Grande Largest City Campo Grande Area 358,158. ...
In Uruguay and Brazil the traditional mate or cuia is usually big with a corresponding large hole. In Argentina (especially in the capital, Buenos Aires) the mate is small and has a small hole, and people sometimes add sugar for flavor. In Bolivia and Peru, mate de coca is often sipped instead of ordinary mate. For other uses, see Buenos Aires (disambiguation). ...
Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ...
Coca tea. ...
In Uruguay there is a national law that prohibits drinking mate while driving, because it caused many accidents of people getting scalded with hot water while driving. For the same reason, there is also a "forbidden to drink mate" sign in all public transportation buses.
In Uruguay and especially in the northeast of Argentina it is not uncommon to see people walking around the streets toting a mate and a thermos with hot water. In some parts of Argentina, gas stations sponsored by yerba mate producers provide free hot water to travellers, specifically for the purpose of drinking during the journey. There are disposable mate sets with a plastic mate and bombilla, and sets with a thermos flask and stacking containers for the yerba and sugar inside a fitted case. Lunchbox and vacuum bottle owned by Harry S. Truman A vacuum flask or Thermos flask is a bottle that reduces heat transfer from the inside to the outside and conversely to a minimum, and therefore keeps warm drinks warm and refrigerated drinks cold. ...
In Brazil, traditionally prepared mate is known as chimarrão, although in areas near the border with Uruguay the word mate is also used. Nowadays, in Brazil, mate is often toasted with sugar and prepared in a similar manner to tea, a custom that originated in Paraguay. Supermarkets, restaurants and fast food chains sell "tea bags" and prepacked "iced tea" packages and bottles. In Argentina, mate cocido (cooked mate) is made with a teabag or leaves and drunk from a cup or mug, with or without sugar and milk. Chimarrão or cimarrón is a South American traditional beverage. ...
Tea leaves in a Chinese gaiwan. ...
Exterior of a typical British supermarket (a Tesco Extra) Exterior of typical North American supermarket (a Safeway) This Flagship Randalls store in Houston, Texas is an example of an upscale supermarket. ...
Toms Restaurant, a restaurant in New York made familiar by Suzanne Vega and the television sitcom Seinfeld A restaurant is an establishment that serves prepared food and beverages to order, to be consumed on the premises. ...
Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ...
This article does not cite any references or sources. ...
At the beginning of the 21st century most urban Chileans are not mate drinkers, but travel narratives such as Maria Graham's Journal of a Residence in Chile [2003(1824):8], show that there is a long history of mate drinking in central Chile. Many rural Chileans drink mate, in particular in the southern regions, particularly Chiloé and Magallanes, perhaps due to the influence of neighboring areas of Argentina. Maria Callcott, painted by her second husband, Sir August Callcott. ...
Chiloé Island Location of Chiloé in Chile Chiloé Island (Spanish: Isla de Chiloé), also known as Isla Grande de Chiloé Big Island of Chiloé, is a South American island off the coast of Chile, in the Pacific Ocean. ...
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In some provinces of the Middle Eastern countries of Syria and Lebanon it is also common to drink mate. The custom of drinking mate came from Arab emigrants from South America. Syria is the biggest importer of yerba mate in the world, importing 15,000 tons a year. A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ...
An Arab (Arabic: ) is a member of a complexly defined ethnic group who identifies as such on the basis of one or more of either genealogical, political, or linguistic grounds. ...
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 [1][2]. Bottled iced mate is widely available in California. The city of San Luis Obispo San Luis Obispo (also SLO) is the county seat of San Luis Obispo County, California, USA. Luis is pronounced as Lewis. ...
Official language(s) English Capital Sacramento Largest city Los Angeles Largest metro area Greater Los Angeles Area Ranked 3rd - Total 158,302 sq mi (410,000 km²) - Width 250 miles (400 km) - Length 770 miles (1,240 km) - % water 4. ...
See also Chimarrão or cimarrón is a South American traditional beverage. ...
A guampa containing tereré. A horn made Guampa. ...
15th-century engraving of an Indian ceremony involving the black drink Black drink was the name given by colonists to a ritual beverage called Asi brewed by Native Americans in the Southeastern United States. ...
Coca tea. ...
Materva is a soft drink trademark that was originally produced in Cuba. ...
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