What is mate?
Mate is a traditional drink that originated in Latin America before 1490 AD, and has recently gained wide popularity around the world.
What is mate herb?
Mate drink is made from dried and ground leaves of the mate tree. Mate is drunk using a traditional cup made by hand from a gourd or pumpkin after drying it, emptying it, and adding skins and metals to decorate it. A metal straw, "bombilla", is used for drinking, containing a filter for filtration.
You can learn how to prepare mate from the article (How to prepare Argentine mate with pictures)
History of mate drink
The consumption of mate began centuries ago by the indigenous people of the Latin continent (Guarani Indians), followed by the consumption of cowboys in the plains of Argentina, Uruguay, Paraguay and Brazil. This drink then became a rich legacy among the peoples of this continent, followed by its widespread spread in the Levant and all over the world, especially among athletes.
Mate and caffeine
Mate is also distinguished by its combination of caffeine and theobromine, the most important compound in chocolate and known for its properties in enhancing mood and reducing stress.
You can learn about the benefits of mate from the article (Benefits of Argentine mate and the secret behind athletes using it)
Mate and scientific research
Scientific research on mate began in the late twentieth century to test its chemical composition and its effect on the human body. Currently, there are many scientific recommendations that confirm that mate is the ideal alternative to tea, coffee, and all manufactured energy drinks.
Cultivation and production of mate leaves
The mate tree grows in the plains and forests of tropical Latin America. The first stage of production after the manual harvesting of the mate tree leaves is the drying stage, which takes place immediately within 24 hours after harvesting to avoid the decline in the biological activity that the mate leaves are characterized by. The leaves are exposed for (10) seconds - two minutes) to a very high temperature of up to 500 degrees Celsius, and the goal of this is
1. Inactivation of oxidative enzymes, which slows down the natural decomposition of plant materials, preserves sensory properties and prevents the leaves from turning green to yellow during the subsequent drying stage.
2. Extracting moisture from the leaves, which, if left in the leaves, will reduce the quality and flavour of the mate after packaging.
Drying and storing mate leaves
In the next stage, the leaves are put into drying ovens for a period of 6-8 hours at a temperature of 90-110 degrees Celsius, then transferred to the stage of crushing the leaves into medium parts and packed in bags to enter the layering process, which is a long-term storage process in suitable conditions for a period of 6-12 months. The aim of this is to enhance the concentration of some components, methylxanthine, polyphenols and antioxidant activity in the leaves, in addition to enhancing the smell, colour and flavour of mate to achieve its distinctive flavour.
Check the quality of papers and packaging
After the layering process is complete, the crushed mate leaves are subjected to laboratory testing to ensure their quality and safety before the grinding and screening process is carried out to use only the leaves as much as possible and get rid of the sticks, then packing them in the final containers.
Mate is the perfect drink for anyone looking for a unique flavor and distinct health benefits. If you want to experience the finest mate and the best traditional tools to prepare it, you can visit our store, the Saudi Mate Club Store, where we provide everything you need to enjoy an authentic and complete mate experience.