Yerba Mate Taragüi The first and only Argentine yerba mate that does not contain carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs), as confirmed by the prestigious Eurofins laboratory in Germany. PAHs are potentially harmful to health and often present in smoke-dried yerba mate. In the case of Taragui – which is air-dried – no agrochemicals were detected during laboratory testing.
What is the Origin of Maté?
Maté is a beverage from South America, very popular in countries like Argentina, Brazil, Uruguay and Paraguay. To understand its present importance, it is necessary to know its history.
The Guaraní and their Yerba
Maté consumption dates back to the Guarani people (natives of some South American countries), as confirmed by the investigations of essayist and journalist Amaro Villanueva. They chewed the leaves directly or placed them in a calabash gourd with water and sipped. In fact, the word “maté” comes from the Guarani “Caa-maté” ( “Caa” means plant or grass, and “maté” refers to the gourd). Other groups like the Incas, the Charruas and even the Araucanos adopted maté from the Guarani. For the natives, the maté plant was a sacred gift of the gods, and the maté had for them a special and spiritual significance, in addition to its nutritional value.
Popularity in colonial times
Thanks to its virtues and benefits, maté soon became popular among the Spaniards who colonized South America. The yerba was carried from its place of origin throughout the territory under Spanish rule, and especially the Jesuits were responsible for extending the use of maté by using it in their reductions, although they drank boiled maté and not from a gourd. They also discovered that the maté plant germinates only in certain regions of South America, a secret that was confirmed half a century later by the French naturalist Aimé Bonpland.
The “gauchos” and their love for yerba maté
During the long process of Argentina’s independence in the 19th century, the tradition of maté gained strength in Argentine folklore. The “gauchos” (a kind of Argentine cowboy) adopted maté as part of their culture, along with riding horses and wearing leather clothing. They drank maté in groups, for breakfast, for lunch, for dinner and before going to bed.
Yerba Maté, today
Yerba mate is grown in Argentina, Paraguay and southern Brazil, where conditions of soil, temperature and humidity are ideal. Just like those old gauchos, mate is part of the daily life of an average Argentine. It is consumed equally in homes, offices, parks, universities and squares, not only for its properties as an infusion, but for its role as a social bond.
Agrochemical-Free Yerba Maté
- To make a Yerba Maté infusion, pour 1 cup (240 ml) of hot water (not boiling; around 165°F) water over 1 or 2 teaspoons (3-5 grams) of Yerba Maté in a heat-resistant teapot or other brewing vessel.
- Close the teapot or cover the vessel and allow to steep for 3 minutes. Strain the herb from the liquid. You may use a stainless-steel strainer lined with cheesecloth or muslin. Reserve the liquid, which is now a potent herbal infusion, and compost the herbs.
- You may sweeten to taste if desired. Drink hot or cold. The strained infusion may be refrigerated for 3-5 days but is best consumed fresh.
How to Prepare a Good Maté
The process of preparing maté (“cebar”, in Spanish) involves a series of techniques and tricks to ensure the best results. In this opportunity, Valeria Trapaga (sommelier specializing in yerba maté) explains all there is to know about preparing mate as an expert.
The Quality of the Yerba Maté
The first step is using a good-quality yerba for our maté infusion, as this will have a huge impact on its flavor, texture and aromas. To identify a good yerba, we must use all five senses. The yerba should exhibit a yellowish green color and there should be a harmony between the components: dust, leaves, chips and fiber. When you hold it, yerba should have a dry texture and produce a light cracking sound; Its aroma should be fresh and slightly roasted, while the flavor should have a nice bitter touch.
An Appropriate Maté Container
When the maté (container) is properly cured, it is able to absorb all the attributes of the yerba and preserve its flavors. So before we start preparing the infusion, it is important to make sure that the container we use is appropriate (it must have a narrow base and a wide mouth) and that it is properly cured.
How do we cure the container? We fill the container with yerba How do we cure the container? We fill the container with yerba mate, then we add hot water and let it sit overnight. In the morning, we scrape the surface very well to remove the woody stem. If necessary, repeat this process until it is completely clean and then let it dry in the sun., then we add hot water and let it sit overnight. In the morning, we scrape the surface very well to remove the woody stem. If necessary, repeat this process until it is completely clean and then let it dry in the sun.
Steps to Prepare the Perfect Maté
- Steps to prepare the perfect maté.
- Fill three-quarters of the mate container with yerba.
- Place the container, cover securely with your hand, turn it upside down and shake it vigorously to ensure that all the ingredients are evenly mixed and distributed.
- Slowly, bring the container back to its initial position, making sure that the yerba is inclined at an angle of 45 degrees, forming a small hole. Through this hole we will pour warm water (a water temperature at 165°F is recommended) to moisten the lower part.
- Now introduce the “bombilla” (straw) by pressing it against the internal wall of the mate container and try not to move it again.
- Gradually add the water (165°F ) through the small hole where the straw is.
The result will be a foaming and intense infusion, where the good flavor of the yerba will stay much longer.