Yerba mate

Ilex paraguariensis

drink

Roasted, crushed leaves of a South American holly, steeped in a gourd and drunk through a filtering straw; a stimulating drink containing 0.3 to 2.4% caffeine. It provides phenolic acids.

Origin

Paraná forests (South America)

Season (United States)

imported · all year round

Preparation

The gourd is filled two-thirds with leaves, hot but not boiling water (70-80 °C) poured on, and it is drunk through a filter straw (bombilla), topping up the same leaves with water; by the cup, one teaspoon per cup, five minutes.

Molecules

Phenolic acids

Did you know?

The Guaraní were the first to grow it; it is also called “Jesuits' tea”, as the Jesuit missions spread its cultivation.