Wikipedia

Mate(drink)

This article is about the drink. For other uses, seeMate.

Mateormaté[a](/ˈmɑːteɪ/MAH-tay,Spanish:[ˈmate],Portuguese:[ˈmatʃi]) is a traditional South Americancaffeine-rich infusedherbal drink.It is also known aschimarrão[b]orcimarrón,[c]andka’ayinGuarani.[2]It is made by soaking driedyerba mate(Ilex paraguariensis) leaves in hot water and is traditionally served with a metal straw (bombilla) in a container typically made from acalabash gourd(also called themate), but also made from a cattle horn (guampa) in some areas. A very similar preparation, known asmate cocido,removes some of the plant material and sometimes comes in tea bags. Today,mateis sold commercially in tea bags and as bottlediced tea.

Mate
Matein a traditionalcalabash gourdwith a metalbombilla
TypeInfusion,hot
Country of originThe territory of theGuaraní people(present-day Paraguay, theMisionesprovince of Argentina, southeastern Bolivia, southern Brazil and Uruguay)
IntroducedPre-Columbian era.First European written record bySpanish colonizersin the 15th century

Matehas been originally consumed by theGuaraníandTupipeoples, native from South America. After European colonization, it was spread to different people and became later thenational beverageof Argentina,[3]Paraguay and Uruguay and is also consumed in the BolivianChaco,Brazil and Northern andSouthern Chile.It was later introduced to Lebanon and Syria, where it was brought from Paraguay and Argentina by immigrants.[4][5]

Accessories

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The metal straw is known as abombillaorbombaand is traditionally made ofsilver.Modern straws are typically made ofnickel silver,stainless steel,or hollow-stemmedcane.Thebombillafunctions both as a straw and as asieve.The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modernbombilladesign uses a straight tube with holes or a spring sleeve to act as a sieve.[6]

The container themateis served in is also known asmate.[d]It is commonly made fromcalabash gourdbut may also be made out of other materials.

History

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Main article:History of yerba mate
Tertuliaand Mate party inSantiago de Chile,in 1821, byScharfand Schmidtmeyer.John Carter Brown Library.[7][8]
Lithograph ofJosé Gaspar Rodríguez de Francia,a 19th-century ruler of Paraguay, with amateand itsbombilla

Matewas first consumed by the indigenousGuaraníwho live in what is now Paraguay, southeastern Brazil, Argentina, Bolivia, Uruguay,[1][9][10][11][12]and was also spread by theTupí peoplewho lived in neighbouring areas. After, it was commercialised to part of southern Brazil and northeast Argentina, mostly some areas that were Paraguayan territory before theParaguayan War.[citation needed]Therefore, the scientific name of the yerba mate isIlex paraguariensis.The consumption of yerba mate became widespread with the European colonization in the Spanish colony of Paraguay in the late 16th century, among both Spanish settlers and indigenous Guaraní, who consumed it before the Spanish arrival. Yerba mate consumption spread in the 17th century to theRío de la Plataand from there to Peru and Chile.[13]This widespread consumption turned it into Paraguay's maincommodityabove other wares such as tobacco, cotton and beef. Aboriginal labour was used to harvest wild stands. In the mid-17th century,Jesuitsmanaged to domesticate the plant and establish plantations intheir Indian reductionsin the Argentine province ofMisiones,sparking severe competition with the Paraguayan harvesters of wild strands. Aftertheir expulsionin the 1770s, theJesuit missions– along with the yerba mate plantations – fell into ruins. The industry continued to be of prime importance for the Paraguayan economy after independence, but development in benefit of the Paraguayan state halted after theParaguayan War(1864–1870) that devastated the country both economically and demographically.

Brazil then became the largest producer ofmate.In Brazilian and Argentine projects in the late 19th and early 20th centuries, the plant was domesticated once again, opening the way for plantation systems. When Brazilian entrepreneurs turned their attention to coffee in the 1930s, Argentina, which had long been the prime consumer, took over as the largest producer, resurrecting the economy ofMisiones Province,where the Jesuits had once had most of their plantations. For years, the status of largest producer shifted between Brazil and Argentina.[14]

As of 2018, Argentina was the largest producer with 56–62%, followed by Brazil, 34–36%, and Paraguay, 5%.[15]Uruguay is the largest per capita consumer, consuming around 19 liters per person per year.[16]

Name

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The English word comes from theFrenchmatéand the American Spanishmate,which means bothmateand the vessel for drinking it, from theQuechuawordmatifor the calabash gourd used to make it.[17][18]

Both the spellings "maté" and "mate" are used in English. The acute accent indicates that the word is pronounced with two syllables, likecafé(bothmatéandcaféare stressed on the first syllable in the UK), rather than like the one-syllable English word "mate".[19]Anacute accentis not used in the Spanish spelling, because the first syllable is stressed. The Yerba Mate Association of the Americas points out that, in Spanish, "maté"with thestresson the second syllable means "I killed".[1]

In Brazil, traditionally preparedmateis known aschimarrão,although the wordmateand the expression "mate amargo"(bittermate) are also used in Argentina and Uruguay. The Spanishcimarrónmeans "rough", "brute", or "barbarian", but is most widely understood to mean "feral", and is used in almost all of Latin America for domesticated animals that have become wild. The word was then used by the people who colonized the region of theRío de la Platato describe the natives' rough and sour drink, drunk with no other ingredient to sweeten the taste.

Culture

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Pope Francisholds aguampaandbombillagiven as a gift while speaking with Argentine PresidentCristina Fernández de Kirchner(2013)

Matehas a strong cultural significance for both national identity and society. Yerba mate is the national drink of Paraguay, where it is also consumed with either hot or ice cold water (seetereré);[20]Argentina;[21]and Uruguay. Drinkingmateis a common social practice in all of the territory of Paraguay and Argentina, Brazil, Uruguay, southern Chile, and eastern Bolivia. Throughout theSouthern Cone,it is considered to be a tradition taken from the Guaraní people and drank by thegauchosorvaqueros,terms commonly used to describe the old residents of the South Americanpampas,chacos,orPatagonian grasslands,found principally in parts of Argentina, Paraguay, Uruguay, southeastern Bolivia, southern Chile and southern Brazil. Argentina has celebrated National Mate Day every 30 November since 2015.[22]

Parque Histórico do Mate, funded by the state ofParaná(Brazil), is a park aimed to educate people on the sustainable harvesting methods needed to maintain the integrity and vitality of the oldest wild forests ofmatein the world.[23][24]

Mateis also consumed as aniced teain various regions of Brazil, originating both from an industrialized form, produced byMatte Leão,and from artisanal producers. It is part of the beach culture inRio de Janeiro,where it is widely sold by beach vendors;[25]the hot infused variation being uncommon in the area.

Preparation

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A traditionalcalabash gourdwith akettle
A modern mate with an electric kettle

The preparation ofmateis a simple process, consisting of filling a container withyerba,pouring hot, but not boiling, water over the leaves, and drinking with a straw, thebombilla,which acts as a filter so as to draw only the liquid and not theyerbaleaves. The method of preparing themateinfusion varies considerably from region to region, and which method yields the finest outcome is debated. However, nearly all methods have some common elements. The beverage is traditionally prepared in a gourd vessel, also calledmatein Spanish andcuia(= gourd) in Portuguese, from which it is drunk. The gourd is nearly filled withyerba,and hot water,[26]typically at 70 to 85 °C (158 to 185 °F), never boiling,[27]is added. The drink is so popular within countries that consume it, that several national electric kettle manufacturers just refer to the range 70 to 85 °C on its thermostat as "mate" temperature.[citation needed]

The most common preparation involves a careful arrangement of theyerbawithin the gourd before adding hot water. In this method, the gourd is first filled one-half to three-quarters of the way withyerba.Too muchyerbawill result in a "short"mate;conversely, too littleyerbaresults in a "long"mate,both being considered undesirable. After that, any additional herbs (yuyo,in Portuguesejujo) may be added for either health or flavor benefits, a practice most common in Paraguay, where people acquire herbs from a localyuyera(herbalist) and use themateas a base for their herbal infusions. When the gourd is adequately filled, the preparer typically grasps it with the full hand, covering and roughly sealing the opening with the palm. Then themateis turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position. This causes the finest, most powdery particles of theyerbato settle toward the preparer's palm and the top of themate.

Once the yerba mate has settled, themateis carefully brought to a near-sideways angle, with the opening tilted just slightly upward of the base. Themateis then shaken very gently with a side-to-side motion. This further settles the yerba mate inside the gourd so that the finest particles move toward the opening and theyerbais layered along one side. The largest stems and other bits create a partition between the empty space on one side of the gourd and the lopsided pile ofyerbaon the other.

A typicalbomba/bombillaor straw
Homemade bamboobombillas
An ornate silverbombilla

After arranging theyerbaalong one side of the gourd, themateis carefully tilted back onto its base, minimizing further disturbances of theyerbaas it is re-oriented to allow consumption. Somesettlingis normal, but is not desirable. The angled mound ofyerbashould remain, with its powdery peak still flat and mostly level with the top of the gourd. A layer of stems along its slope will slide downward and accumulate in the space opposite theyerba(though at least a portion should remain in place).

All of this careful settling of theyerbaensures that each sip contains as little particulate matter as possible, creating a smooth-runningmate.The finest particles will then be as distant as possible from the filtering end of the straw. With each draw, the smaller particles would inevitably move toward the straw, but the larger particles and stems filter much of this out. A sloped arrangement provides consistent concentration and flavor with each filling of themate.

Statue of a man servingmate,inPosadas,Misiones, Argentina

Now themateis ready to receive the straw. Wetting theyerbaby gently pouring cool water into the empty space within the gourd until the water nearly reaches the top, and then allowing it to be absorbed into theyerbabefore adding the straw, allows the preparer to carefully shape and "pack" theyerba's slope with the straw's filtering end, which makes the overall form of theyerbawithin the gourd more resilient and solid. Dryyerba,though, allows a cleaner and easier insertion of the straw, but care must be taken so as not to overly disturb the arrangement of theyerba.Such a decision is entirely a personal or cultural preference. The straw is inserted with one's thumb and index finger on the upper end of the gourd, at an angle roughly perpendicular to the slope of theyerba,so that its filtering end travels into the deepest part of theyerbaand comes to rest near or against the opposite wall of the gourd. It is important for the thumb to form a seal over the end of the straw when it is being inserted, or the air current produced in it will draw in undesirable particulates.

Brewing

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After the above process, theyerbamay be brewed. If the straw is inserted into dryyerba,thematemust first be filled once with cool water as above, then be allowed to absorb it completely (which generally takes no more than two or three minutes). Treating theyerbawith cool water before the addition of hot water is essential, as it protects the yerba mate from being scalded and from the chemical breakdown of some of its desirable nutrients. Hot water may then be added by carefully pouring it, as with the cool water before, into the cavity opposite theyerba,until it reaches almost to the top of the gourd when theyerbais fully saturated. Care should be taken to maintain the dryness of the swollen top of theyerbabeside the edge of the gourd's opening.

Once the hot water has been added, themateis ready for drinking, and it may be refilled many times before becominglavado(washed out) and losing its flavor. When this occurs, the mound ofyerbacan be pushed from one side of the gourd to the other, allowing water to be added along its opposite side; this revives thematefor additional refillings and is called "reformar o/el mate"(reforming themate).

Etiquette

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Matedrinking in public is commonplace.
A man drinkingmatein a car
Uruguayan senators drinkmatein parliament.

Mateis traditionally drunk in a particular social setting, such as family gatherings or with friends. The same gourd (cuia/mate) and straw (bomba/bombilla) are used by everyone drinking. One person (known in Portuguese as thepreparador,cevador,orpatrão,and in Spanish as thecebador) assumes the task of server, which most of the time is the house owner in family gatherings. Typically, thecebadorfills the gourd and drinks thematecompletely to ensure that it is free of particulate matter and of good quality. In some places, passing the first brew ofmateto another drinker is considered bad manners, as it may be too cold or too strong; for this reason, the first brew is often calledmate del zonzo(fool´s mate). Thecebadorpossibly drinks the second filling as well, if they deem it too cold or bitter. Thecebadorsubsequently refills the gourd and passes it to the drinker to their right, who likewise drinks it all (there is not much; themateis full of yerba, with room for little water), and returns it without thanking the server; a finalgraciasorobrigado(thank you) implies that the drinker has had enough.[28]The only exception to this order is if a new guest joins the group; in this case the new arrival receives the nextmate,and then the cebador resumes the order of serving, and the new arrival will receive theirs depending on their placement in the group. When no more tea remains, the straw makes a loud sucking noise, which is not considered rude. The ritual proceeds around the circle in this way until thematebecomeslavado(washed out), typically after the gourd has been filled about 10 times or more depending on theyerbaused (well-aged yerba mate is typically more potent, so provides a greater number of refills) and the ability of thecebador.When one has had one's fill ofmate,they politely thank thecebador,passing themateback at the same time. It is impolite for anyone but the cebador to move thebombillaor otherwise mess with themate;the cebador may take offense to this and not offer it to the offender again. When someone takes too long, others in the round (rodain Portuguese,rondain Spanish) will likely politely warn them by saying "bring the talking gourd" (cuia de conversar); an Argentine equivalent, especially among young people, beingno es un micrófono( "it's not a microphone" ), an allusion to the drinker holding thematefor too long, as if they were using it as a microphone to deliver a lecture.

Some drinkers like to addsugarorhoney,creatingmate dulceormate doce(sweetmate), instead of sugarlessmate amargo(bittermate), a practice said to bemore common in Braziloutside its southernmost state. Some people also like to add lemon or orange peel, some herbs or even coffee, but these are mostly rejected by people who like to stick to the "original"mate. Traditionally, natural gourds are used, though wood vessels, bamboo tubes, and gourd-shapedmates,made of ceramic or metal (stainless steel or even silver) are also common, as are vessels made from cattle horns. The gourd is traditionally made out of the porongo orcabaçafruit shell. Gourds are commonly decorated with silver, sporting decorative or heraldic designs with floral motifs. Some gourdmateswith elaborated silver ornaments and silverbombillasare true pieces of jewelry and are sought after by collectors.

Contaminants

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See also:Yerba mate § Cancer
Column chartdisplayingBenzo(a)pyreneconcentration in processed yerba mate leaves sampled in 2006, 2008, and 2010:
2006 batches
2008 batches
2010 batches

Traditional preparation of yerba mate leaves involvessmokingthem and for this reason they contain a high number ofpolycyclic aromatic hydrocarbons(PAHs), such asbenzo(a)pyrene,which arecarcinogenic.[29]It has been suggested that this may explain cancers associated withmateconsumption, such aslungandbladder cancer,that cannot be attributed to its hot temperature. Instead, the hot temperature ofmate(above 65°C) is specifically linked tooesophageal cancer.[30]However, the occurrence of PAHs inmateleaves and infusion is based on small studies with non-representative sampling.[31]In any case, the use ofmatewith potentially lower PAHs content, such as unsmokedmate,has been suggested as a preventive approach.[29][30]

Brazilian-stylechimarrão

Other properties

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Mateis a rich source ofcaffeine.On average,matetea contains 92 mg ofchlorogenic acidper gram of dry leaves, and nocatechins,giving it a significantly differentpolyphenolprofile from other teas.[32][33]

According to Argentine culture in part promoted by marketers, the stimulant inmateis actually a substance calledmateína(named after the drink). However, analysis of the activechemicals inmatehas found thatmateínadoes not exist.[34]

Legendary origins

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See also:Guaraní creation myth

The Guaraní people started drinkingmatein a region that currently includes Paraguay, southern Brazil, southeastern Bolivia, northeastern Argentina and Uruguay. They have a legend that the Goddesses of the Moon and the Cloud came to visit the Earth one day. An old man saved them from ayaguareté(jaguar) that was going to attack them. The goddesses gave him a new kind of plant, from which he could prepare a "drink of friendship" as compensation for his actions.[12]

Variants

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Icedmate cocido

There various types of yerba mate used to make the drink, depending on the processing and composition. Some key types include:

  • Con Palo - a mix of stems and ground leaf
  • Sin Palo - despalada: without stems or very little stem content
  • Compuesta - Mixed with other herbs and plants, like mint
  • Saborizada - in which the leaf has been flavored with flavorings andfood additives
  • Para Tereré - made specifically fortereré,usually with other herbs like mint etc
  • Barbacuá - toasted mate
  • Cocido/Saquitos - bagged, similar to tea bags

Another drink can be prepared with specially cut dry leaves, very cold water, and, optionally,lemonor another fruit juice, calledtereré.It is very common in Paraguay, northeastern Argentina and in the state ofMato Grosso do Sul,Brazil. After pouring the water, it is considered proper to "wait while the saint has a sip" before the first person takes a drink. In southern Brazil,tererêis sometimes used as a derogatory term for a not hot enoughchimarrão.

In Uruguay and Brazil, the traditional gourd is usually big with a corresponding large hole. In Argentina (especially in the capitalBuenos Aires), the gourd is small and has a small hole and people sometimes add sugar for flavor.

In Uruguay, people commonly walk around the streets toting amateand athermoswith hot water. In some parts of Argentina, gas stations sponsored by yerba mate producers provide free hot water to travelers, specifically for the purpose of drinking during the journey. Disposablematesets with a plasticmateand straw and sets with a thermos flask and stacking containers for theyerbaand sugar inside a fitted case are available.

In Argentina,mate cocido(boiledmate), in Brazil,chá mate,is made with atea bagor leaves and drunk from a cup or mug, with or without sugar and milk. Companies such as Cabrales fromMar del PlataandEstablecimiento Las Maríasproduce tea bags for export to Europe.[35]

Mateis consumed as an ice tea in various regions of Brazil, in both artisanal and industrial forms. This is a bottle of industrializedmateice tea, bought from a local supermarket in Rio de Janeiro.

Travel narratives, such asMaria Graham'sJournal of a Residence in Chile,show a long history ofmatedrinking in central Chile. Many rural Chileans drinkmate,in particular in the southern regions, particularlyMagallanes,AysénandChiloé.

In Peru,mateis widespread throughout the north and south, first being introduced toLimain the 17th century. It is widespread inrural zones,and it is prepared with coca (plant) or in a sweetened tea form with small slices of lemon or orange.[36]

In some parts of Syria, Lebanon and other Eastern Mediterranean countries, drinkingmateis also common. The custom came from Syrians and Lebanese who moved to South America during the late 19th and early parts of the 20th century, adopted the tradition, and kept it after returning to Western Asia. Syria is the biggest importer of yerba mate in the world, importing 15,000 tons a year. Mostly, theDruzecommunities in Syria and Lebanon maintain the culture and practice ofmate.[4][5]

According to a major retailer ofmateinSan Luis Obispo, California,by 2004,matehad grown to about 5% of the overall natural tea market in North America.[37][38]Loosemateis commercially available in much of North America. Bottledmateis increasingly available in the United States. Canadian bottlers have introduced a cane sugar-sweetened, carbonated variety, similar to soda pop. One brand, Sol Mate, produces 10-US-fluid-ounce (300 ml) glass bottles available at Canadian and U.S. retailers, making use of the translingual pun (English 'soul mate'; Spanish/Portuguese 'sun mate') for the sake of marketing.[39]

In some parts of theSouthern Conebittermateis preferred, especially in Paraguay, Uruguay, the south of Brazil, and parts of Argentina and Bolivia. This is referred to in Brazil and a large part of Argentina ascimarrón–which also an archaic name for wild cattle, especially, to a horse that was very attached to a cowboy – which is understood as unsweetenedmate.[40]Many people are of the opinion thatmateshould be drunk in this form.

Unlike bittermate,in every preparation ofmate dulce,or sweetmate,sugar is incorporated according to the taste of the drinker. This form of preparation is very widespread in various regions of Argentina, like in theSantiago del Esteroprovince,Córdoba,Cuyo,andthe metropolitan region of Buenos Aires,among others. In Chile, this form ofmatepreparation is widespread in mostlyrural zones.The spoonful of sugar or honey should fall on the edge of the cavity that the straw forms in theyerba,not all over themate.One variation is to sweeten only the firstmatepreparation in order to cut the bitterness of the first sip, thus softening the rest. In Paraguay, a variant ofmate dulceis prepared by first caramelizing refined sugar in a pot then adding milk. The mixture is heated and placed in a thermos and used in place of water. Often, chamomile (manzanilla,in Spanish) and coconut are added toyerbain the gumpa.

In the sweet versionartificial sweetenersare also often added. As an alternative sweetener, naturalka'á he'é(Stevia rebaudiana) is preferred, which is an herb whose leaves are added in order to give a touch of sweetness. This is used principally in Paraguay.

The gourd in which bittermateis drunk is not used to consume sweetmatedue to the idea that the taste of the sugar would be detrimental to its later use to prepare and drink bittermate,as it is said that it ruins the flavor of themate.[41]

Matervais a sweet, carbonatedsoft drinkbased onyerba mate.Developed in Cuba in 1920, and produced since the 1960s inMiami, Florida,it is a staple of the Cuban culture in Miami.[42][43]

See also

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Notes

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  1. ^Bothmateandmatéare common spellings in English. It is spelledmatein both Spanish and Portuguese.[1]
  2. ^Portuguese:[ʃimɐˈʁɐ̃w]
  3. ^Spanish:[simaˈron]
  4. ^Known asmateor aguampain Spanish, orcuiaorcabaçain Brazil.

References

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  1. ^abcPetruzzello, Melissa (ed.)."Mate - beverage".Encyclopædia Britannica.Retrieved8 October2015.
  2. ^Guarani Linguistics in the 21st Century.BRILL. 15 May 2017.ISBN978-90-04-32257-8.
  3. ^"Ley 26.871 - Declárase al Mate como infusión nacional".InfoLEG(in Spanish).Argentinean Ministry of Economy.Retrieved7 October2010.
  4. ^abBarceloux, Donald (3 February 2012).Medical Toxicology of Drug Abuse: Synthesized Chemicals and Psychoactive Plants.John Wiley & Sons.ISBN978-1-11810-605-1.
  5. ^ab"South American 'mate' tea a long-time Lebanese hit".Middle East Online.Archived fromthe originalon 12 March 2014.Retrieved11 March2014.
  6. ^Goodfriend, Anne (2 March 2006)."Yerba maté: The accent is on popular health drink".USA Today.p. 1.Retrieved29 May2011.
  7. ^Peter Schmidtmeyer;George Johann Scharf(1821).Travels Into Chile, Over the Andes, in the Years 1820 and 1821: With Some Sketches of the Productions and Agriculture; Mines and Metallurgy; Inhabitants, History, and Other Features, of America; Particularly of Chile, and Arauco.Rowney & Forster.p. 266.
  8. ^"Tertulia and Mate Party".John Carter Brown Librarywebsite.1821.
  9. ^Del Techo, Ximénez, Dobrizhoffer, Nicolás, Bartolomé, Martín (1967).Tres encuentros con América, Asunción, p. 40.editorial del Centenario.{{cite book}}:CS1 maint: multiple names: authors list (link)
  10. ^Ganson, Barbara (ed.)."The Guaraní and Their Legacy".Oxford Bibliographies.Retrieved25 March2021.
  11. ^"The Guaraní and Their Legacy".
  12. ^abPreedy, Victor R. (2013).Tea in Health and Disease Prevention.Academic Press. pp. 165–6.ISBN9780123849373.The Indians known as the Guarani began drinking yerba mate in the region that now includes Paraguay, southern Brazil, southeastern Bolivia, Northeastern Argentina and Uruguay.
  13. ^"Regional History of Yerba Mate".yerba-mate.Retrieved30 October2019.
  14. ^"History of Mate".Establecimiento Las Marías. Archived fromthe originalon 12 November 2011.Retrieved8 November2011.
  15. ^"segundoenfoque".9 February 2018. Archived fromthe originalon 10 February 2018.Retrieved13 July2018.
  16. ^"As Consumption Stagnates in South America, will Yerba Mate Move North?".19 October 2016. Archived fromthe originalon 24 November 2017.Retrieved23 June2017.
  17. ^"maté".Merriam-Webster Dictionary.Merriam-Webster.
  18. ^Etymology ofmatéin theTrésor de la langue française informatisé.
  19. ^Although the order of spelling variants in dictionaries is not necessarily meaningful in any particular case,Webster's Third New International Dictionary of the English Language Unabridged,theOxford English Dictionary,Collins English Dictionary,theRandom House Dictionary of the English Languageand Lexico all give the accented form "maté" before the unaccented form "mate", or refer the reader to see "maté" if they look up "mate".
  20. ^Conran C, Conran T, Hopkinson S (2001).The Conran Cookbook.Conran-Octopus.ISBN978-1-84091-182-4.
  21. ^Sanders, Kerry."Next time you're in Argentina, try a cup of mate".MSNBC. p. 1.Archivedfrom the original on 1 October 2012.Retrieved29 May2011.
  22. ^"¡Al gran mate argentino salud! 30 de noviembre: Día Nacional del Mate en la Argentina".INSTITUTO NACIONAL DE LA YERBA MAT.Retrieved25 January2021.El Congreso de la Nación Argentina, sancionó en diciembre de 2014 la Ley 27.117, la cual establece que el día 30 de noviembre de cada año se celebre el "Día Nacional del Mate", en homenaje al caudillo Andrés Guacurarí y Artigas, conocido popularmente como "Andresito".
  23. ^"Museu Paranaense".Museuparanaense.pr.gov.br.Retrieved13 February2013.
  24. ^"Nativa Yerba Mate".nativayerbamate /harvest.html.Retrieved18 July2011.[permanent dead link]
  25. ^Barrionuevo, Alexei (9 February 2010)."Clamping Down on the Kaleidoscope of Rio's Beaches".The New York Times.New York City.Retrieved30 August2014.
  26. ^Brooke, Elizabeth (24 April 1991)."Yerba Mate, Ancient Antidote To South America's Heat".The New York Times.Retrieved28 May2011.
  27. ^"Traditional Method".ma-tea.Retrieved30 May2013.
  28. ^La Nación newspaper: ¿Se toma un mate? (Segunda parte)Archived5 August 2018 at theWayback Machine(in Spanish).
  29. ^abGolozar, Asieh; Fagundes, Renato B.; Etemadi, Arash; Schantz, Michele M.; Kamangar, Farin; Abnet, Christian C.; Dawsey, Sanford M. (18 December 2012)."Significant Variation in the Concentration of Carcinogenic Polycyclic Aromatic Hydrocarbons in Yerba Maté Samples by Brand, Batch, and Processing Method".Environmental Science & Technology.46(24): 13488–13493.Bibcode:2012EnST...4613488G.doi:10.1021/es303494s.PMC3525749.PMID23101992.
  30. ^abOranuba, Ebele; Deng, Hua; Peng, Jiangnan; Dawsey, Sanford M; Kamangar, Farin (2 January 2019)."Polycyclic aromatic hydrocarbons as a potential source of carcinogenicity of mate".Journal of Environmental Science and Health, Part C.37(1): 26–41.Bibcode:2019JESHC..37...26O.doi:10.1080/10590501.2019.1555323.PMC6443446.PMID30596334.
  31. ^Drinking Coffee, Mate, and Very Hot Beverages.International Agency for Research on Cancer. 2018.ISBN978-92-832-0183-0.ISSN1017-1606.Archivedfrom the original on 29 April 2024.Retrieved29 April2024.
  32. ^Heck, C. I.; De Mejia, E. G. (17 October 2007)."Yerba Mate Tea: A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations".Journal of Food Science.72(9): R138-51.doi:10.1111/j.1750-3841.2007.00535.x.PMID18034743.S2CID32413555.
  33. ^Heck, C. I.; De Mejia, E. G. (17 October 2007)."Polyphenols in green tea, black tea, and Mate tea".Journal of Food Science.72(9): R138–R151.doi:10.1111/j.1750-3841.2007.00535.x.PMID18034743.S2CID32413555.
  34. ^"La mateína no existe".Universidad Nacional del Litoral.14 October 2011.Retrieved23 July2020.
  35. ^Cabrales abrirá locales en la CapitalLa Naciónonline, 6 October 2001(in Spanish).
  36. ^Villanueva, Amaro (1960).EL MATE Arte de Cebar.Buenos Aires: La compañia general fabril financiera S. A. pp. 200 (In Spanish).
  37. ^"Guayaki Honored With 2004 Socially Responsible Business Award"(Press release). Guayaki. 28 October 2004. Archived fromthe originalon 23 July 2012.
  38. ^Everage, Laura (1 November 2004)."Trends in Tea".The Gourmet Retailer.Archived fromthe originalon 5 November 2006.
  39. ^Rude, Justin (19 January 2007)."Tip Sheet: Lowdown on Liquid Power-Ups".The Washington Post.Retrieved29 May2011.
  40. ^"Mate Terms and Glossary".Circle of Drink.Retrieved22 February2019.
  41. ^SMITH, JAMES F. (10 August 1988)."More Than a Drink: Yerba Mate: Argentina's Cultural Rite".Los Angeles Times.ISSN0458-3035.Retrieved22 February2019.
  42. ^Wong, Samantha."Materva: Un Buchito de Cuba"(PDF).Johnson and Wales: Student Food Writing.p. 8 (PDF p. 11). Archived fromthe original(PDF)on 13 January 2014.Retrieved10 September2020.
  43. ^Roque, Raquel Rábade (2011).The Cuban Kitchen(1st ed.). Alfred A. Knopf. p. 6.ISBN9780375711961.Retrieved10 September2020.

Bibliography

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