More than just a drink, mate is an elaborate ritual, shared amongst friends, family and colleagues.
Nothing captures the essence of Argentina as well as the preparation and consumption of mate (pronounce mah-tay).
Yerba mate is a dried, chopped leaf similar to the common evergreen member of the holly family. It supposedly contains ingredients that keep its drinkers healthy and energetic. These benefits do however appear pretty obvious as you walk the streets of Buenos Aires, where an obese person is a rare sight. People carry their mate with them throughout the day to boost immunity, cleanse and detoxify the blood, tone the nervous system, combat fatigue, stimulate the mind, control appetite and reduce stress.
Argentina is one of the world’s largest producer and definitely the largest consumer of yerba mate. Argentines consume an average of 5kg per person per year, more than four time the average intake of coffee.
Preparing Mate
Preparing mate is a ritual itself. In the past, upper-class families even maintained a servant whose sole responsibility was preparing and serving it. Now, the cebador (server), fils the mate gourd almost to the top with yerba, heating but not boiling the water in a pava (kettle) and pouring it into the vessel. Drinkers then sip the liquid through a bombilla, a silver straw with a bulbous filter at its lower end that prevents the yerba leaves from entering the tube.
Gourds can range from simple calabashes to carved wooden vessels to the ornate silver museum pieces of the 19th century. Bombillas also differ considerably, ranging from inexpensive aluminium to silver and gold with intricate markings.
Drinking Mate
There is an informal etiquette to drinking mate. The cebador pours water slowly to fill the gourd. The gourd then passes clockwise, and each participant drinks the gourd dry each time. An invitation to participate in mate is a cultural treat and one not to be missed. Be warned though, the drink is an acquired taste to say the least, and novices may find it bitter and extremely hot at first.