
Yerba Maté
Last Updated: Aug. 1, 2010
Yerba maté, sometimes called Paraguay tea, is an herb that has stimulant properties. Yerba Maté is made from a species of holly, Ilex paraguariensis, and is one of several species of holly that naturally contain caffeine. In addition to caffeine, yerba maté contains other chemicals that make its effects somewhat different from those of tea or coffee. Because Yerba maté is prepared similarly to tea, the drink made from it is often referred to as mate tea or yerba mate tea.Yerba maté is available in different forms based on its processing, sometimes called green (unsmoked, unroasted) varieties and roasted/smoked varieties. Also, different parts of the plant are used to make beverages with different qualities of aroma and flavor.
Traditional Preparation & Consumption:
Traditionally, yerba maté is served in a dried and hollowed gourd, with the loose leaf kept in the hot water. Sometimes the gourd would be protected with leather. Vessels in the shape of a gourd are also made out of various materials, including wood or metal (even silver). The gourd is then passed around and shared among a group of people. The drink is sucked through a straw, which has a built-in strainer at the base. These straws are often ornate and made of silver.Health Effects:
Yerba Maté has not been as widely studied as tea, and there have been mixed results as to its health effects. It has been found to have significant antioxidant content which is likely preserved when it is consumed as tea.[1] However, consumption of large amounts over a long period of time was pointed to as a likely cause of liver damage.[2] The findings on its effects on cancer are mixed; one analysis of several studies concluded that drinking hot maté is probably carcinogenic to humans, but that the effect was only caused by the fact that it was a hot beverage, not by the maté itself.[3]See also flavored yerba maté.
References:
1. Rosana Filip et. al, Antioxidant activity of Ilex paraguariensis and related species, Nutrition Research, Vol. 20, No. 10, pp. 1437-1446, Oct. 2000.
2. J McGee et al.A case of veno-occlusive disease of the liver in Britain associated with herbal tea consumption., Journal of Clinical Pathology Vol. 29, pp. 788-794, 1976.
3. International Agency for Research on Cancer (IARC) - Summaries & Evaluations, Vol. 51, p. 273, 1991.
Listings of this style of tea: (20 including sub-styles - hide sub-styles)
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: Fair Trade |
: Organic |
: Caffeine Free |
: Decaffeinated Leaf:
Loose |
Teabag |
Sachet |
Bloom |
Compressed