Yerba mate is enjoyed worldwide for its caffeine content, a natural stimulant that enhances various cognitive functions. In addition to this beverage, caffeine is also found in products like coffee, tea, cocoa, and guarana.
This plant, known scientifically as Ilex paraguariensis, has been consumed for centuries in several Latin American countries. Once dried, its leaves and stems can be steeped in hot water to create a slightly bitter drink that resembles tea.
Today, yerba mate-based drinks are available globally, including ready-to-drink (RTD) options that have gained popularity in the United States and Europe. According to BevNet, the market for RTD beverages derived from yerba mate was valued at $93.2 million in 2016, and this figure has likely increased since then.
To understand more about yerba mate, its traditional preparation and consumption, as well as its thriving RTD beverage market, I spoke with three industry experts. Keep reading to discover their insights.
A Brief History Of Yerba Mate
The Ilex paraguariensis plant is believed to have been first discovered by the Guaraní indigenous people living in what is now Paraguay. For centuries, various indigenous tribes consumed this beverage for cultural and spiritual reasons, as well as for its purported medicinal properties.
Initially, the Guaraní would chew the leaves and stems of the plant, but eventually, they started steeping them in water to create a tea-like drink. This infusion was traditionally prepared in clay pots or hollowed gourds and consumed using hollow straws.
However, when European colonizers arrived in Paraguay in the mid-1600s, the consumption of this drink was initially banned, largely because colonial authorities deemed the plant addictive.
In the following years, the ban was lifted, and colonizers forced indigenous enslaved people to increase production. The first commercial trade route for this plant was established in 1645, allowing for the export of dried leaves and stems to European countries.
As consumption grew both domestically and internationally, it became one of the most lucrative crops of the colony. Nevertheless, this expansion came at the cost of the exploitation of indigenous peoples. Over time, production began to steadily increase in neighboring countries like Argentina and Brazil.
By the late 18th century, European colonists were expelled from Paraguay, leading to the abandonment of many yerba mate plantations and a decline in production.
Following a devastating war in Paraguay between 1864 and 1870, Argentina and Brazil annexed parts of the country, which included key yerba mate-producing regions. This marked the end of Paraguayan production, while Argentina and Brazil began to cultivate and export more extensively.
Understanding Its Cultural Significance
This beverage has a deep-rooted history in various South American cultures. According to Statista, Argentina produced over 837,200 tons in 2019, while the National Institute of Yerba Mate states that the annual per capita consumption of this drink is around 100 liters. Brazil, on the other hand, is recognized as the world’s largest producer, according to statistics from the Food and Agriculture Organization of the United Nations.
Callum Berry, the owner of Anam Mate, an importer of this beverage in the UK, emphasizes its cultural significance. “Drinking it holds cultural meaning in some South American countries,” he notes. “People grew up enjoying it, and they continue to do so today—it’s a part of their tradition and heritage.”
For centuries, this drink has been prepared and enjoyed in communal settings. After the colonization of the native Paraguayans, gauchos—South American cowboys—preserved the tradition of sharing it among friends and family.
Andrés Puras Fernández, a Chilean who runs a YouTube channel focused on this beverage, shares that it is still consumed in traditional ways throughout South America. “In supermarkets and homes in Argentina, Brazil, and Uruguay, you will see various products related to it,” he says. “You’ll find people enjoying it in many places.”
Both Andrés and Callum mention that while the beverage isn’t as popular in other parts of the world, demand seems to have increased in recent years. In fact, it is also regularly consumed in Lebanon, Syria, and other areas of the Middle East—primarily among the Druze and Alawite communities—though this is largely tied to historical migration from South America.
Andrés specifically notes that his YouTube channel saw a significant traffic increase during the pandemic, and he attributes some of the growing popularity among professional footballers in the UK to the overall rise in demand.
“It won’t appeal to everyone, as some may prefer a quicker and more convenient drink,” he points out. “The traditional way of enjoying this beverage aligns with my personal values: taking things slow and taking a moment to savor it.”
This idea is somewhat akin to the slow food philosophy, which embraces the concept of dedicating time to food and beverages, including coffee.
How To Prepare Yerba Mate
Traditionally, dried leaves are placed in a gourd, followed by the addition of hot water (which should be below boiling point to avoid damaging the container) and allowed to steep for a few minutes.
Once prepared, this drink is typically consumed through a bombilla, a metal straw with a built-in filter. The gourd can be refilled with water as many times as desired, or until the leaves have lost most of their flavor.
Callum notes that while some consumers today choose glass or stainless steel containers and straws, many still prefer handmade gourds and bombillas crafted from natural materials. These can be made from certain types of wood, such as palo santo, or even from hollowed, cured, and dried gourds.
Many believe that drinking from a traditional vessel enhances the flavor and overall experience of the beverage. “Using a traditional gourd has much more cultural significance than drinking from a cup,” explains Callum. “You have to take care of your gourd, creating a unique connection with it.”
Andrés mentions that there is a community of enthusiasts around this drink. “People who truly enjoy it sometimes make their own gourds, bombillas, and other accessories because they find the culture fascinating,” he says.
Victoria de la Torre, founder of SouthmaTea, a yerba mate supplier based in Buenos Aires, Argentina, shares that children in schools often drink this beverage, frequently adding milk and sugar to make it more appealing to younger palates.
Andrés adds that climate can influence how this drink is prepared. For instance, in warmer countries, many people opt to prepare it with cold water, which certainly affects the overall preparation time and flavor extraction.
Describing Its Flavors
The term “bitter” is often used to describe this beverage, but Victoria notes that its flavors can vary based on factors such as origin and drying methods.
“Similar to coffee and wine, the flavors can differ depending on the terroir where it was grown,” she explains. “Some may have a more earthy taste, while others can be more complex, spicy, and bittersweet.”
She adds that Argentine varieties are typically cultivated in mineral-rich soils of the country’s rainforest and are often dried over an open fire, which can impart smoky notes.
Andrés agrees and mentions that once someone becomes familiar with the flavors, they are more likely to identify where it was grown, much like single-origin coffees. He believes that Argentine varieties tend to be sweeter, making them a popular choice for first-time drinkers.
Health Benefits And Risks
Around the world, many people consume this beverage for its purported health benefits.
Clinical research has found that drinking it is associated with several positive effects, such as weight loss and immune system support. Additionally, it contains various antioxidants, including saponins and polyphenols, which possess anti-inflammatory and cholesterol-lowering properties.
However, these health benefits can vary based on the amount consumed, how it is prepared, and the drying and processing methods used for the leaves.
“There are many varieties of this beverage,” says Callum. “Some have a milder flavor, while others are stronger.”
“It can be consumed over longer periods, which prevents a caffeine spike,” he adds.
Victoria explains, “This drink can be compared to coffee in terms of caffeine content. It can be consumed throughout the day, helping to keep you alert and energized.”
Typically, a 150 ml serving contains about 80 mg of caffeine, but different varieties may have varying caffeine levels. Furthermore, if more water is continuously added to the drink, caffeine intake can increase significantly.
Additionally, the stems and leaves are often dried over an open flame, which, according to some sources, may produce polycyclic aromatic hydrocarbons. These compounds are known carcinogens, but further clinical research is needed to scientifically verify the health risks and benefits associated with this beverage.
The Rise Of Ready-To-Drink Yerba Mate
Andrés states that while traditional consumption methods may not appeal to most people, the increasing diversification of products and preparation methods is helping to popularize this beverage.
“In the United States, some people prepare it in a French press,” he notes. “Ready-to-drink energy beverages based on it are also becoming more popular, often incorporating fruit for various flavors.”
Currently, there are several ready-to-drink canned options available, especially in the United States and Europe. A notable brand is Guayakí, which was first established in California in 1996. In addition to selling loose leaf varieties, the company has offered carbonated, canned drinks based on this plant.
In 2021, Coca-Cola’s subsidiary Honest Tea launched a ready-to-drink version that included a range of different flavor options.
Callum also highlights the availability of single-serving, sweetened tea bags now on the market for those seeking more convenient preparation methods.
Regarding its market potential, Andrés mentions that this beverage is generally cheaper than coffee, which could aid in its popularity. However, he points out that due to the limited number of producing countries, significant increases in production are unlikely.
Callum believes it’s important to differentiate between traditional preparations and the ready-to-drink options, as they provide different experiences for consumers.
The rich history of this beverage undoubtedly makes it culturally significant for many South Americans. For traditional consumers, the ritual of preparing and sharing it with friends and family holds great importance.
With the increasing variety of products available worldwide, it’s clear that more modern ways of enjoying this drink are also gaining popularity.
“More people should give it a try,” Andrés concludes. “It’s an intriguing beverage with a deep traditional heritage, yet it doesn’t receive the recognition it deserves.”