THE MATE ISN´T JAKE MATE IN HOSTEL COLONIAL – THE NATIONAL DRINK OF ARGENTINA
-The mate, which are green dried leaves and stemlets of the perennial tree Ilex paraguarensis which originates from Paraguay but is also grown extensively in northern Argentina. The herb contains about 1% caffeine.
-A hollow gourd, which can be made of anyting from plain, hollowed-out wood to ornate silverware. The name “mate” derives from the Quechua name “matí” for the gourd (Lagenaria vulgaris).
-A metal filter-straw (bombilla), with a strainer at the end, which can range from the purely functional to the elaborately crafted.
-Hot water.
The gourd is filled two-thirds of the way with moistened mate herb. Hot water is then poured into the gourd. The person sucks the mate water out of the gourd with the bombilla, with the strainer holding out the actual mate leaves. When the water is gone, the gourd is refilled by the server with hot water and passed to the next person in the group. When that person finishes, the gourd is handed back to the server for another refill. This rotating process of sharing is what makes the act of mate drinking a moment of intimacy for those present. There are some regional differences in how mate is consumed. In northern Argentina, mate is often sweetened, to the dismay of purists. In Paraguay, mate is often drunk ice-cold. In Uruguay, mate is often just carried around in thermos flasks.
Yerba mate is supposed to have powers such as mental stimulation, fatigue reduction, stress reduction, insomnia elimination, appetite control, body immunization, blood detoxification, nervous system toning, restoration of hair color and preservation of youth.
Other interest links
Amanda Mate Bar en Almacén Suipacha
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