Maté
It is found deep in the South American rainforest and was considered a drink of the gods: maté has long been enjoyed by South American indigenous peoples. “Maté” first simply referred to the traditional drinking vessel. The Guarani name for maté is ka'a, it is called yerba in Argentina and chimarrão in Brazil. Whatever its name: maté makes for an unusual, stimulating and delicious drinking experience.
What is maté?
The South American indigenous peoples made maté from the leaves of the yerba maté tree, a species of holly. After America was discovered, maté was brought to Europe – and its flavour quickly made it a preferred hot drink.
Maté tastes earthy, sweet, slightly bitter yet fresh. Scientific studies have found 250 components in its aroma.
Maté is an excellent pick-me-up. It contains about 80 mg of caffeine per cup – that is only slightly less than coffee. However, the substances theobromine and theophylline enhance the effect of caffeine.
Thanks to the tannins, its stimulating effect is slower than with coffee and lasts for longer. This is why maté is a popular ingredient in energy drinks.
Maté is an authorised medicinal product in Germany. It is often used to help with weight loss as it acts as an appetite suppressant. Moreover, it has digestive and diuretic properties.
It is also said to improve concentration and performance. Studies conducted by the University of Illinois have shown that maté can play a part in preventing bowel cancer.
The right preparation
The traditional way to prepare maté lets you take some time-out from the everyday. The South Americans used to drink their maté from hollow calabash gourds. Rounded bowls, made from pumpkin or wood, are still used today. An important accessory for maté is the “bombilla”, a perforated drinking tube. When preparing maté, the tea leaves remain in the drink as they are infused several times. The bombilla enables you to drink maté without the tea leaves impacting the experience. Roughly half of the maté cup is filled with leaves and then poured over with water (about 40 °C). It should steep for about two minutes. Then hot water, between 70 and 85 °C, is added until the cup is half full.
Some people don’t like the bitter taste of the first infusion and pour it away before making the second and third infusion. Unlike green tea, maté won’t become bitter if it is steeped for a long time. It is slightly easier and more hygienic to drink maté from porcelain tea cups. A tea filter or tea ball with five spoons of tea leaves is inserted in a teapot, followed by one litre of hot water. It should steep for three to five minutes. Two to three infusions are also possible when maté is prepared in a teapot. If it has to be quick, maté can also be made with tea bags. Even flavoured teas are available: in Argentina they like to drink maté by adding cinnamon, peppermint or cherry aroma.
An easy and hygienic way to make maté – Artesano Hot & Cold Beverages collection
The difference between maté and matcha tea
Maté and matcha tea sound very similar, yet they are two completely different hot drinks:
maté comes from the yerba maté tree native to South America, whereas matcha tea comes from the tea bush and originated in China.
Maté leaves are relatively coarse. In contrast, matcha is a fine green tea powder that dissolves completely in tea.
Both can contribute to weight loss, but maté is a more effective pick-me-up.
Green tea contains a wider range of health benefits, proven to a large extent by scientific studies. The two also taste significantly different. Which tea do you prefer – maté or matcha? It’s worth trying both tea specialities to find your favourite.
Maté
It is found deep in the South American rainforest and was considered a drink of the gods: maté has long been enjoyed by South American indigenous peoples. “Maté” first simply referred to the traditional drinking vessel. The Guarani name for maté is ka'a, it is called yerba in Argentina and chimarrão in Brazil. Whatever its name: maté makes for an unusual, stimulating and delicious drinking experience.
What is maté?
The South American indigenous peoples made maté from the leaves of the yerba maté tree, a species of holly. After America was discovered, maté was brought to Europe – and its flavour quickly made it a preferred hot drink.
Maté tastes earthy, sweet, slightly bitter yet fresh. Scientific studies have found 250 components in its aroma.
Maté is an excellent pick-me-up. It contains about 80 mg of caffeine per cup – that is only slightly less than coffee. However, the substances theobromine and theophylline enhance the effect of caffeine.
Thanks to the tannins, its stimulating effect is slower than with coffee and lasts for longer. This is why maté is a popular ingredient in energy drinks.
Maté is an authorised medicinal product in Germany. It is often used to help with weight loss as it acts as an appetite suppressant. Moreover, it has digestive and diuretic properties.
It is also said to improve concentration and performance. Studies conducted by the University of Illinois have shown that maté can play a part in preventing bowel cancer.
The right preparation
The traditional way to prepare maté lets you take some time-out from the everyday. The South Americans used to drink their maté from hollow calabash gourds. Rounded bowls, made from pumpkin or wood, are still used today.
An important accessory for maté is the “bombilla”, a perforated drinking tube. When preparing maté, the tea leaves remain in the drink as they are infused several times. The bombilla enables you to drink maté without the tea leaves impacting the experience.
Roughly half of the maté cup is filled with leaves and then poured over with water (about 40 °C). It should steep for about two minutes. Then hot water, between 70 and 85 °C, is added until the cup is half full.
Some people don’t like the bitter taste of the first infusion and pour it away before making the second and third infusion.
Unlike green tea, maté won’t become bitter if it is steeped for a long time. It is slightly easier and more hygienic to drink maté from porcelain tea cups. A tea filter or tea ball with five spoons of tea leaves is inserted in a teapot, followed by one litre of hot water. It should steep for three to five minutes. Two to three infusions are also possible when maté is prepared in a teapot. If it has to be quick, maté can also be made with tea bags. Even flavoured teas are available: in Argentina they like to drink maté by adding cinnamon, peppermint or cherry aroma.
An easy and hygienic way to make maté – Artesano Hot & Cold Beverages collection
The difference between maté and matcha tea
Maté and matcha tea sound very similar, yet they are two completely different hot drinks:
maté comes from the yerba maté tree native to South America, whereas matcha tea comes from the tea bush and originated in China.
Maté leaves are relatively coarse. In contrast, matcha is a fine green tea powder that dissolves completely in tea.
Both can contribute to weight loss, but maté is a more effective pick-me-up.
Green tea contains a wider range of health benefits, proven to a large extent by scientific studies. The two also taste significantly different. Which tea do you prefer – maté or matcha? It’s worth trying both tea specialities to find your favourite.