Sugar Creek Trading Company

Yerba Mate

Yerba Mate

Prix habituel $2.24 USD
Prix habituel Prix promotionnel $2.24 USD
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ILEX PARAGUARIENSIS (YERBA MATE)

The Social Stimulant—An Herb of Energy, Mental Clarity, and Cultural Ritual


BOTANICAL IDENTIFICATION

Scientific Name: Ilex paraguariensis A. St.-Hil.
Common Names: Yerba Mate, Paraguayan Tea, Jesuit Tea, Erva Mate
Family: Aquifoliaceae

Ilex paraguariensis is a subtropical evergreen tree reaching 6 to 15 meters in height, with leathery, serrated, dark green leaves (7–11 centimeters long) and small, white unisexual flowers. The plant produces red drupe fruits in autumn.

Native to the Atlantic Forest regions of Paraguay, southern Brazil, Uruguay, and northern Argentina. Prefers humid, subtropical forests with well-drained, acidic soils.

Adaptations include tolerance of partial shade, deep root systems for water uptake, and evergreen leaves adapted to fluctuating rainfall.


CULTURAL AND HISTORICAL USE

Yerba mate has been used for centuries by the Guaraní people as a tonic and social beverage, consumed from hollowed gourds (mate) with a metal straw (bombilla).

Jesuit missionaries adopted mate in the 17th century, cultivating it in organized plantations and promoting its trade across South America.

Today, yerba mate is a national beverage in Argentina, Paraguay, and Uruguay, where it is consumed socially and ceremonially to foster community and energy.

Modern herbalists recognize yerba mate as a stimulant, antioxidant, and digestive tonic.


KEY BIOACTIVE COMPOUNDS AND BENEFITS

Compound Role in Plant Human Benefits Regional Variation
Caffeine Alkaloid CNS stimulant, enhances alertness Highest in shade-grown leaves
Theobromine Methylxanthine Smooth muscle relaxant, cardiovascular stimulant Stable across habitats
Chlorogenic Acids Polyphenols Antioxidant, supports fat metabolism Higher in wild-harvested plants
Saponins Triterpenoids Anti-inflammatory, supports immune response Increases in mature leaves

These compounds work synergistically to stimulate energy, reduce oxidative stress, and promote metabolic activity.


HOW IT WORKS IN THE BODY

Caffeine and theobromine stimulate the central nervous system, enhancing mental clarity, endurance, and physical energy.

Chlorogenic acids improve lipid metabolism and glucose regulation, supporting weight management and cardiovascular health.

Saponins modulate immune responses and reduce inflammation, contributing to mate's overall tonic effect.

Clinical trials report increased mental focus and reduced fatigue with daily consumption of 500–1000 milliliters of brewed mate.


DOSE GUIDELINES

Preparation Type Typical Dose Purpose
Infusion (traditional mate) 10–15 grams leaf brewed in hot water (not boiling), sipped over several hours Energy, mental clarity, digestion
Capsule Extract 500–1000 milligrams daily Fat metabolism, antioxidant support
Tincture (1:5) 2–4 milliliters up to twice daily Mild stimulant, digestive aid

Traditionally consumed gradually throughout the day to maintain steady energy without overstimulation.


PREPARATION AND USES

Traditionally prepared as an infusion in a gourd with a bombilla straw, steeped in warm (70–80°C) water to preserve flavor and nutrients.

Modern preparations include loose-leaf tea, tea bags, cold brew, extracts, and ready-to-drink energy beverages.

Sometimes blended with peppermint, lemon verbena, or citrus peels for digestive or flavor-enhancing effects.


OPTIMAL CONTEXT FOR USE

Best suited for physical and mental fatigue, athletic performance, and social gatherings.

South Brazilian and Paraguayan shade-grown yerba mate tends to be smoother and richer in caffeine and antioxidants.

Safe for adults at moderate doses. Excessive consumption (>1 liter/day) may cause overstimulation or digestive irritation.


SUSTAINABILITY AND ETHICAL HARVESTING

Wild yerba mate forests have been reduced by agricultural expansion. Sustainable cultivation involves shade-grown systems and forest restoration practices.

Fair-trade and cooperative farming models in Paraguay and Brazil help protect cultural harvesting traditions and economic equity.

Organic certification and minimal processing preserve biodiversity and reduce pesticide use.


SAFETY AND CAUTIONS

Contraindicated in pregnancy and breastfeeding due to caffeine content. Use cautiously in hypertension, anxiety disorders, and arrhythmias.

Potential interactions with stimulant medications and MAO inhibitors.

Long-term consumption of very hot mate infusions (>70°C) has been associated with an increased risk of esophageal irritation; moderate temperatures are recommended.

Side effects may include insomnia, irritability, and digestive upset in sensitive individuals.


REFERENCES

Heck CI, de Mejia EG. (2007). Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry and Health Benefits. Journal of Food Science.
European Food Safety Authority (EFSA) (2015). Caffeine Safety Review.
Clinical trials on fatigue reduction and metabolism: PMID 22185622, 31065778.
Traditional Uses: Bertoni M. (1919). Historia Natural del Paraguay.


FINAL NOTE

Certainly. Here is the formal monograph for Ilex paraguariensis (Yerba Mate), in the same clear, factual style:


ILEX PARAGUARIENSIS (YERBA MATE)

The Social Stimulant—An Herb of Energy, Mental Clarity, and Cultural Ritual


BOTANICAL IDENTIFICATION

Scientific Name: Ilex paraguariensis A. St.-Hil.
Common Names: Yerba Mate, Paraguayan Tea, Jesuit Tea, Erva Mate
Family: Aquifoliaceae

Ilex paraguariensis is a subtropical evergreen tree reaching 6 to 15 meters in height, with leathery, serrated, dark green leaves (7–11 centimeters long) and small, white unisexual flowers. The plant produces red drupe fruits in autumn.

Native to the Atlantic Forest regions of Paraguay, southern Brazil, Uruguay, and northern Argentina. Prefers humid, subtropical forests with well-drained, acidic soils.

Adaptations include tolerance of partial shade, deep root systems for water uptake, and evergreen leaves adapted to fluctuating rainfall.


CULTURAL AND HISTORICAL USE

Yerba mate has been used for centuries by the Guaraní people as a tonic and social beverage, consumed from hollowed gourds (mate) with a metal straw (bombilla).

Jesuit missionaries adopted mate in the 17th century, cultivating it in organized plantations and promoting its trade across South America.

Today, yerba mate is a national beverage in Argentina, Paraguay, and Uruguay, where it is consumed socially and ceremonially to foster community and energy.

Modern herbalists recognize yerba mate as a stimulant, antioxidant, and digestive tonic.


KEY BIOACTIVE COMPOUNDS AND BENEFITS

Compound Role in Plant Human Benefits Regional Variation
Caffeine Alkaloid CNS stimulant, enhances alertness Highest in shade-grown leaves
Theobromine Methylxanthine Smooth muscle relaxant, cardiovascular stimulant Stable across habitats
Chlorogenic Acids Polyphenols Antioxidant, supports fat metabolism Higher in wild-harvested plants
Saponins Triterpenoids Anti-inflammatory, supports immune response Increases in mature leaves

These compounds work synergistically to stimulate energy, reduce oxidative stress, and promote metabolic activity.


HOW IT WORKS IN THE BODY

Caffeine and theobromine stimulate the central nervous system, enhancing mental clarity, endurance, and physical energy.

Chlorogenic acids improve lipid metabolism and glucose regulation, supporting weight management and cardiovascular health.

Saponins modulate immune responses and reduce inflammation, contributing to mate's overall tonic effect.

Clinical trials report increased mental focus and reduced fatigue with daily consumption of 500–1000 milliliters of brewed mate.


DOSE GUIDELINES

Preparation Type Typical Dose Purpose
Infusion (traditional mate) 10–15 grams leaf brewed in hot water (not boiling), sipped over several hours Energy, mental clarity, digestion
Capsule Extract 500–1000 milligrams daily Fat metabolism, antioxidant support
Tincture (1:5) 2–4 milliliters up to twice daily Mild stimulant, digestive aid

Traditionally consumed gradually throughout the day to maintain steady energy without overstimulation.


PREPARATION AND USES

Traditionally prepared as an infusion in a gourd with a bombilla straw, steeped in warm (70–80°C) water to preserve flavor and nutrients.

Modern preparations include loose-leaf tea, tea bags, cold brew, extracts, and ready-to-drink energy beverages.

Sometimes blended with peppermint, lemon verbena, or citrus peels for digestive or flavor-enhancing effects.


OPTIMAL CONTEXT FOR USE

Best suited for physical and mental fatigue, athletic performance, and social gatherings.

South Brazilian and Paraguayan shade-grown yerba mate tends to be smoother and richer in caffeine and antioxidants.

Safe for adults at moderate doses. Excessive consumption (>1 liter/day) may cause overstimulation or digestive irritation.


SUSTAINABILITY AND ETHICAL HARVESTING

Wild yerba mate forests have been reduced by agricultural expansion. Sustainable cultivation involves shade-grown systems and forest restoration practices.

Fair-trade and cooperative farming models in Paraguay and Brazil help protect cultural harvesting traditions and economic equity.

Organic certification and minimal processing preserve biodiversity and reduce pesticide use.


SAFETY AND CAUTIONS

Contraindicated in pregnancy and breastfeeding due to caffeine content. Use cautiously in hypertension, anxiety disorders, and arrhythmias.

Potential interactions with stimulant medications and MAO inhibitors.

Long-term consumption of very hot mate infusions (>70°C) has been associated with an increased risk of esophageal irritation; moderate temperatures are recommended.

Side effects may include insomnia, irritability, and digestive upset in sensitive individuals.


REFERENCES

Heck CI, de Mejia EG. (2007). Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry and Health Benefits. Journal of Food Science.
European Food Safety Authority (EFSA) (2015). Caffeine Safety Review.
Clinical trials on fatigue reduction and metabolism: PMID 22185622, 31065778.
Traditional Uses: Bertoni M. (1919). Historia Natural del Paraguay.


FINAL NOTE

Ilex paraguariensis is more than a stimulant—it is a cultural ritual, a social bond, and a plant of energy and connection. When shared with care and consumed in moderation, yerba mate invigorates body, mind, and community.



Yerba mate is a widely-cultivated, medium-sized evergreen tree that can grow to 20 m high in the wild. Commonly, when cultivated, it is pruned into a shrubby, 4-8 m tall tree to make harvesting easier. Yerba mate is in the holly family, and bears holly-like leaves that are quite stiff and leathery. In the wild it grows near streams, and thrives at 1,500-2,000 feet above sea level. It has graceful, full-leafed branches, and white flowers that produce small red, black, or yellow berries. It is yerba mate's tough, leathery leaves that are used medicinally and as a natural, refreshing tea beverage throughout South America. Yerba mate is indigenous to Paraguay, Brazil, Argentina, and Uruguay; however, it is now cultivated in many tropical countries to supply a world demand for its leaves.
Yerba mate was has been used as a beverage since the time of the ancient Indians of Brazil and Paraguay. In the early 16th century, Juan de Solís, a Spanish explorer of South America's famed La Plata River, reported that the Guarani Indians of Paraguay brewed a leaf tea that "produced exhilaration and relief from fatigue." The Spaniards tried the beverage and liked it. Their subsequent demand for the tea led the Jesuits to develop plantations of the wild species in Paraguay and yerba mate became known as "Jesuits' tea" or "Paraguay tea." 

The wild plant has a distinct aroma and taste that has not been matched by plantation cultivation. In South America yerba mate is considered a national drink in several countries; in Europe, it is called "the green gold of the Indios." In Brazil and Paraguay (leading exporters of mate), some production still comes from wild stands-most of which is found in the humid depressions of the foothills. It is not unusual for one wild tree to yield 30-40 kg of dried leaves annually. In wild harvesting, mate gatherers, called tarrafeiros or yebateros, travel through the jungle searching for a stand of trees (called a mancha). Harvesting is done between May and October, when the tree is in full leaf. Leaves are picked from the same tree only every third year, which protects it for subsequent crops. Most of the mate in commerce today, however, comes from large cultivation projects in Paraguay and Uruguay.

The word mate is Spanish for "gourd," and refers to the small gourd cup in which the tea beverage traditionally is served throughout South America. It is also served with a metal drinking straw or tube, called a bombilla, which has a filter attached to the lower end to strain out leaf fragments. The bottom third of the gourd is filled with fire-burned or toasted leaves, and hot water is added. Burnt sugar, lemon juice, and/or milk often is used to flavor the refreshing tea, which occupies a position rivaling that of coffee in the United States. Mate bars are as prevalent in South America as coffee bars are in North America and Europe; mate drinking has deep cultural roots.
Yerba mate also has a long history of use worldwide. In Europe it is used for weight loss, physical and mental fatigue, nervous depression, rheumatic pains, and psychogenic- and fatigue-related headaches. In Germany it has become popular as a weight-loss aid. Yerba mate is the subject of a German monograph which lists its approved uses for mental and physical fatigue. In France yerba mate is approved for the treatment of asthenia (weakness or lack of energy), as an aid in weight-loss programs, and as a diuretic. It also appears in the British Herbal Phamacopoeia (1996) and indicated for the treatment of fatigue, weight loss, and headaches. In the U.S., Dr. James Balch, M.D. recommends yerba mate for arthritis, headache, hemorrhoids, fluid retention, obesity, fatigue, stress, constipation, allergies, and hay fever, and states that it "cleanses the blood, tones the nervous system, retards aging, stimulates the mind, controls the appetite, stimulates the production of cortisone, and is believed to enhance the healing powers of other herbs." Yerba mate now is cultivated in India, and the Indian Ayurvedic Phamacopoeia lists mate for the treatment of psychogenic headaches, nervous depression, fatigue, and rheumatic pains.
The primary active chemical constituency of yerba mate comprises xanthine alkaloids (caffeine, theobromine, and theophylline), saponins, and 10% chlorogenic acid. Sterols resembling ergosterol and cholesterol are also present in yerba mate, and novel saponins have been discovered in the leaf (and named matesaponins). Saponins are plant chemicals with known pharmacological activities, including, as recent research shows, stimulating the immune system. In addition, yerba mate leaf is a rich source of vitamins, minerals, and 15 amino acids.
This information is gathered directly from https://rain-tree.com/yerbamate.htm

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