16
1 Yerba Mate Tea, a Traditional South American …
(1) Chimarrão and tererê are obtained from green and dried leaves
(2) Mate (hot infusion) derives exclusively from roasted and brownish leaves. On
these bases, a certain distinction between different yerba mate types can be
carried out, considering also that national preferences have some importance
(in general, the mate infusion seems to be preferred in Argentina).
A final consideration concerns the preparation method of yerba mate infusions
because tradition and history have a notable importance, probably linked to the
Precolumbian Age. After all, yerba mate was traditionally consumed by Guaraní
populations, subsequently discovered and used by the Jesuits, and extremely popular
after the expulsion of the Jesuits themselves (Delacassa and Bandoni 2001). The
peculiar container and straw used for consumption are an artistic expression of the
ancient South American history and folklore (Oberti 1960).
1.4.2 Hot Yerba Mate Infusions. Preparation Procedures
(Brazil, Argentina)
The extraction of yerba mate substances from leaves is carried out in hot water by
means of a peculiar container. In detail, and considering possible variations (Cansiani
et al. 2008; Heck and Mejia 2007; Lovera et al. 2019; Pagliosa et al. 2009; Santa
Cruz et al. 2002), 20–100 g of green or brownish yerba mate leaves (chimarrão
or mate, Sect. 1.4.1) are placed into a very traditional gourd-shaped container, also
named porongo matero (Fig. 1.7), measuring 100 to 300 ml as volumetric capacity.
Subsequently, hot water has to be placed in the container (approximately 30–200 ml,
temperature between 65 and 95 °C) and then sipped directly in the ‘gourd’. The
peculiar container is obtained generally from the calabash tree (Lagenaria siceraria).
The visible metal straw or tube into the container, also connected to a filter on the
inner bottom side, is named bomba or bombilla. The consumption ends when yerba
mate is ‘exhausted’, after repeated water additions: approximately 1000 ml of hot
water should be needed. Substantially, the process is a continuous infusion/extraction
cycle in hot water, and the remaining yerba mate has to be continuously subjected
to extraction during consumption 5–10 times. It should be noted that mate may be
consumed hot or cold; however, it is obvious that hot extraction allows for a better
result in terms of assumption of I. paraguariensis active principles. Moreover, the
extraction from normal teabags containing only three yerba mate grams in 200 ml
of hot water could not give the same results.
Interestingly, the aqueous suspension containing extracted yerba mate soluble
substances is not hot such as the initial hot water because heat is continually dispersed
through bombilla walls from the inner gourd to the environment. Actually, it should
be recognised that bombilla and gourd types are more than one single type: ceramic
materials, glass, and also calabash, metals or wood could be used in this ambit. In
addition, used gourds may have different shapes and volumetric capacities (Lovera
et al. 2019). Consequently, some variability has to be expected when speaking of hot
1 Yerba Mate Tea, a Traditional South American …
(1) Chimarrão and tererê are obtained from green and dried leaves
(2) Mate (hot infusion) derives exclusively from roasted and brownish leaves. On
these bases, a certain distinction between different yerba mate types can be
carried out, considering also that national preferences have some importance
(in general, the mate infusion seems to be preferred in Argentina).
A final consideration concerns the preparation method of yerba mate infusions
because tradition and history have a notable importance, probably linked to the
Precolumbian Age. After all, yerba mate was traditionally consumed by Guaraní
populations, subsequently discovered and used by the Jesuits, and extremely popular
after the expulsion of the Jesuits themselves (Delacassa and Bandoni 2001). The
peculiar container and straw used for consumption are an artistic expression of the
ancient South American history and folklore (Oberti 1960).
1.4.2 Hot Yerba Mate Infusions. Preparation Procedures
(Brazil, Argentina)
The extraction of yerba mate substances from leaves is carried out in hot water by
means of a peculiar container. In detail, and considering possible variations (Cansiani
et al. 2008; Heck and Mejia 2007; Lovera et al. 2019; Pagliosa et al. 2009; Santa
Cruz et al. 2002), 20–100 g of green or brownish yerba mate leaves (chimarrão
or mate, Sect. 1.4.1) are placed into a very traditional gourd-shaped container, also
named porongo matero (Fig. 1.7), measuring 100 to 300 ml as volumetric capacity.
Subsequently, hot water has to be placed in the container (approximately 30–200 ml,
temperature between 65 and 95 °C) and then sipped directly in the ‘gourd’. The
peculiar container is obtained generally from the calabash tree (Lagenaria siceraria).
The visible metal straw or tube into the container, also connected to a filter on the
inner bottom side, is named bomba or bombilla. The consumption ends when yerba
mate is ‘exhausted’, after repeated water additions: approximately 1000 ml of hot
water should be needed. Substantially, the process is a continuous infusion/extraction
cycle in hot water, and the remaining yerba mate has to be continuously subjected
to extraction during consumption 5–10 times. It should be noted that mate may be
consumed hot or cold; however, it is obvious that hot extraction allows for a better
result in terms of assumption of I. paraguariensis active principles. Moreover, the
extraction from normal teabags containing only three yerba mate grams in 200 ml
of hot water could not give the same results.
Interestingly, the aqueous suspension containing extracted yerba mate soluble
substances is not hot such as the initial hot water because heat is continually dispersed
through bombilla walls from the inner gourd to the environment. Actually, it should
be recognised that bombilla and gourd types are more than one single type: ceramic
materials, glass, and also calabash, metals or wood could be used in this ambit. In
addition, used gourds may have different shapes and volumetric capacities (Lovera
et al. 2019). Consequently, some variability has to be expected when speaking of hot