Yerba Mate La Esquina De Las Flores Traditional
Yerba mate is a traditional drink made from the dried leaves of an evergreen holly, Ilex paraguariensis, a native plant of South America.This plant is found in the wild but is also cultivated on plantations similarly to familiar kinds of tea. In countries where yerba mate is widely consumed, it assumes the cultural importance exemplified by coffee cafés and Chinese tea ceremonies
Yerba Mate Provides a Wealth of Nutrients:
The Pasteur Institute and the Paris Scientific society in 1964 were interested in this healthy source of vitamins and did a thorough study of its properties. The investigators concluded "it is difficult to find a plant in any area of the world equal to mate in nutritional value" and that yerba mate contains "practically all of the vitamins necessary to sustain life." In addition, results from a study done by researchers at the University of Madrid assert a high content of mineral elements, especially K, Mg, and Mn, in mate. They considered those findings “to be of great relevance” to the nutritional value of mate infusions.
Yerba mate has been used as a base for herbal medicines in South America for centuries, and the plant’s benefits and therapeutic properties have recently been verified by a number of scientific studies. The chemical components of yerba mate are similar to those found in green tea; however, yerba mate is more nutritious than green tea. Of the six commonly used stimulants in the world: yerba mate, coffee, tea, kola nut, cocoa and guarana, yerba mate triumphs as the most balanced, delivering both energy and nutrition.
Yerba mate contains:
Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex
Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus, Zinc
Additional Compounds: Carotene, Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Inositol, Trace Minerals, Antioxidants, Tannins, Pantothenic Acid and 15 Amino Acids. Theophylline, theobromine, and caffeine
Yerba mate uses as a stimulant, an overall tonic and digestive aid, part of a weight loss regime, a general nerve tonic for pain, fatigue, and depression,for allergies and sinusitis.One traditional yerba mate benefit is for treating constipation, diarrhea, and indigestion. It’s naturally antibacterial against E. coli, one of the most common causes of food poisoning. At least one saponin found in yerba mate destroys intestinal parasites. It’s also useful for both preventing and treating bladder and kidney stones.
gourd being used for the first time should be cured, or else the first few drinks from it might be a little on the bitter side. Curing removes the soft inner tissues of the gourd and "seasons" the inside with the flavor of mate. Fill the gourd with boiling water almost to the metal rim (or to the top if there is no metal rim) and let it sit for 10 minutes. Then softly scrape the membrane out of the gourd with a metal spoon under running water (but do not remove the stem in the center). Finally, put the cleaned-out gourd in the sunlight for a day or two until it is completely dry.
2,Pack the dry, loose yerba mate into the gourd just over half full
3,Place your hand on the top of the half-filled gourd and turn it upside-down. Shake the more powdery leaves to the top of the gourd with several flicks of the wrist. This helps to ensure that you don't suck in the powdery leaves through the bombilla later.
4,Turn the gourd almost completely on its side and give it several light shakes back and forth. This action will bring the larger stems to the surface, which will help filter the powdery leaves later. Slowly and carefully tilt the gourd right side up so that the yerba mate remains in a lopsided pile on one side
5,Insert the bombilla into the gourd. Whether you add cool water before or after inserting the bombilla is a matter of personal or cultural preference. Either way, the cool water will help preserve the integrity of the mate.
Put the bombilla in the empty space next to the pile, being careful not to disturb the arrangement. Bring the end of the bombilla to the bottom and against the wall, as far from the powdery tip of the pile as possible. Then add cold water into the empty space until just before it reaches the top of the pile and wait for it to be absorbed. Try to keep the powdery tip of the pile dry.
Alternatively, pour cool water into the empty space until just before it reaches the top of the pile, and wait for it to be absorbed. Pack or gently tamp the slope of the pile; this packing helps the mate remain in this shape later on. Bring the end of the bombilla to the bottom and against the wall, as far from the powdery tip of the pile as possible.
6,Pour hot water into the empty space as you did with the cool water. It is important that you use hot water (70–80 °C, 160–180 °F) not boiling water, as boiling water will make the mate bitter.
7,Drink from the bombilla. Newcomers to mate tend to jiggle the bombilla and stir the herb. Resist this temptation, or you'll end up clogging the bombilla and allowing herb into the straw. Drink the entire mate when it's handed to you, don't just take a small sip and pass it back. You should hear a sound similar to when drinking soda with straw.
In a group, the first brew is traditionally taken by the person who prepares the mate. If you are the server, drink the mate until there is no water left, then refill the gourd with hot water and pass it to the next person, sharing the same bombilla.
Keep refilling the gourd as it's passed around (one brew per person) until it loses its flavor (called lavado in Spanish, because the flavor is "washed out"); it should take ten refills, more or less (depending on the quality of the mate). The mound can be pushed to the opposite side of the gourd and refilled a few more times in order to fully extract the flavor.
8,Clean the gourd (or whatever container you used) after you're done and leave it out to dry. Containers m You can also treat the yerba mate like any other loose tea; steep it in hot water (the amount depends on how strong you want it to be, you'll need to experiment) and then filter out the leaves before drinking.
If you have a coffee press, you can prepare the mate with it. See How to Use a French Press or Cafetiere.
You can also make mate in a standard automatic coffee maker. Just put the mate where you would normally put the coffee grounds.
If you find that you dislike the taste of the Yerba Mate, you can trade it for desiccated coconut and add warm milk instead of warm water. Good for children and sweet lovers in cold winters.ade from organic materials may rot and your mate will taste accordingly.
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