Paraguay or Maté, Yerba Maté or Jesuits’ Tea, consists of the leaves
of the Brazilian holly, which grows wild in many parts of South
America. The picked leaves are dried and reduced to a coarse powder for
use. Paraguay Tea has been known to the South American Indians from
prehistoric times and has now been in almost universal use among the
whole white population since the 17th century. It is practically the
sole non-alcoholic stimulant in vogue among the working classes of that
continent.
Maté contains a percentage of caffein, an astringent matter analogous
to tannin, and a peculiar volatile oil. It thus closely resembles tea
but is thought by those who take it to be more exciting and to possess
superior invigorating powers, while its long-continued use does not
appear to induce harmful results.
The South Americans drink Maté all day long and practically at every
meal. The infusion is made in a cup by pouring hot water upon the
powdered leaves. Into this cup is placed a metal tube or bombilla
furnished with a perforated bulb or strainer at its lower end. This cup
is passed round from hand to hand. To the European, Maté tastes like
ordinary tea to which senna or some kind of herb has been added. This
at first is nauseous, but custom makes it more pleasant.
The infusion is made by simply pouring boiling water upon the Maté and
allowing it to stand as in the case of ordinary tea.
The infusion should be drunk shortly after making as it blackens on
standing. The leaves will bear two or three steepings. The natives
usually add a lump of burnt sugar and sometimes a few drops of lemon
juice, but seldom milk or ordinary sugar.
Maté possesses a great advantage over tea in that it is laxative, and
thus a good remedy for constipation and sluggish action of the liver.
To attain the best results, a large very hot cupful should be taken in
the morning fasting, followed by a walk or suitable gymnastic exercises.