Paraguayan tea (mate). Legends, myths, symbolism, description, cultivation, methods of application

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Paraguayan tea (mate). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Paraguayan tea (mate), Ilex paraguariensis. Photos of the plant, basic scientific information, legends, myths, symbolism

Paraguayan tea (mate)

Basic scientific information, legends, myths, symbolism

Sort by: Tea (Ilex)

Family: Cold (Aquifoliaceae)

Origin: Paraguayan tea originates from the region of Paraguay, Argentina, Uruguay and Brazil, where it was grown and traditionally used by many indigenous peoples as a beverage and medicinal plant.

Area: Paraguayan tea is grown in various parts of the world including South America, Africa, Asia, Europe and North America.

Chemical composition: Paraguayan tea contains many beneficial substances, including caffeine, theophylline, theobromine, antioxidants and vitamins. It also contains theobromine, which improves mood and increases physical endurance.

Economic value: Paraguayan tea is consumed as a drink, which is often called mate. It has many beneficial properties, including a stimulating effect on the body, increased concentration, and improved digestion. In addition, Paraguayan tea is used as a medicinal plant for the treatment of various diseases such as arthritis, asthma and heart disease. It is also used in the cosmetics industry for the production of creams and lotions due to its antioxidant properties.

Legends and myths: Paraguayan tea, or mate, is one of the national symbols of Paraguay, Argentina, Uruguay and southern Brazil. Its use and symbolism is ancient and closely related to the culture of the Guarani, one of the indigenous peoples of South America. In Guarani, Paraguayan tea is called "kaa-yari" (kaa - herb, yari - drink), which reflects its main function - use as a stimulating drink. It is also often associated with hospitality and friendly encounters. Symbolically, mate has the meaning of unity and solidarity. In traditional Guarani society, an infusion of leaves and twigs is exclusively used in public form, in the form of "smoking" through a special pipe that is passed to each other by members of the circle. It symbolizes equality and spiritual connection between the participants. The Guarani culture also has legends associated with Paraguayan tea. One of them says that the gods gave the Guarani a tree that can give them strength and health, and told them to take care of it and use it in gratitude for the gifts of nature.

Paraguayan tea (mate), Ilex paraguariensis. Description, illustrations of the plant

Paraguayan tea (mate), Ilex paraguariensis. Methods of application, origin of the plant, range, botanical description, cultivation

Paraguayan tea (mate)

Holly family (Aquifoliaceae). The genus Ilex (Holly) unites about 280 tropical and subtropical species, 110 of them are common in America; many species in Asia, a small number of species found in Europe, Africa, Australia and Polynesia.

As a stimulating plant, only one species is used - Paraguayan tea, or mate (Ilex paraguariensis Saint - Hill). Another 20 species of the genus Ilex are known, which can be used to prepare a substitute for real mate.

In South America, it is used instead of Chinese tea. The main consumer of Paraguayan tea is the people of Argentina, Brazil, Chile, Uruguay and Paraguay. In Argentina, mate is consumed up to 10 kg per person per year. Exporters call Paraguayan tea yerba, Indians - kaa, everyone else - mate, in the tariff codes of European customs it is listed as South American tea.

Yerba mate was used by the Indians before the discovery of America. The Jesuits, who founded the Republic of Paraguay in 1608, appreciated this drink from the commercial side and made the powder a subject of trade. They were the first to cultivate Paraguayan tea and, therefore, are the pioneers of its cultivation. The plantations founded by them gave rise to the culture of Paraguayan tea.

The birthplace of Paraguayan tea is located in South America in the territory from the Atlantic coast to about 57 ° W. and between 12-33° S. sh. Mate plant culture has not received wide distribution. Attempts to grow them in other areas of the globe with a similar climate were unsuccessful, and the mate drink did not compete with coffee, tea and cocoa. Before the First World War, there was a special store in Moscow for the sale of Paraguayan tea, but it was not successful, as the buyers preferred fragrant Chinese teas.

The former wild-growing thickets of the Paraguayan tea tree are almost exterminated, and now the main products are obtained from the cultural plantations of Brazil, Paraguay and Argentina (Misiones province). In Brazil, over 65 thousand hectares are occupied by the Paraguayan tea tree.

In areas of South America where these trees are cultivated, the average annual temperature (20-23 ° C) is most favorable for their development. But they also tolerate short-term light frosts. The requirements of mate trees for water supply are quite high (1300-2000 mm of precipitation per year).

Paraguayan tea is an evergreen tree up to 13 m tall, with whitish smooth bark. The leaves are opposite, obovate, smooth, glossy, serrated along the edge, 7-10 cm long and 4-5 cm wide, on short petioles.

The content of caffeine in the leaves is 0,97-1,79%, in the stems - an average of 0,73% (less than that of Chinese tea).

Paraguayan tea (mate)

Inflorescences are axillary, many-flowered, flowers are small, monoecious, sometimes dioecious or polygamous. It blooms at home in October-December (in the southern hemisphere - in the spring months). The fruit is a 4-8-seeded berry, the seeds are small. The weight of 1000 seeds is approximately 9 g. It takes about 3 months from sowing the seeds to their germination.

Harvest processing. Leaves from young trees on plantations are first collected approximately 3-4 years after sowing, and then the leaves are collected every 2-3 years, while at least 20-30% of them are left on the tree. Cut and whole branches up to 4 mm thick. Leaves and thin twigs are plucked from thicker branches. The collected leaves are subjected to a special treatment - sapeking. Leaves and stems are heated over low heat (wire drums slowly rotate over the fire), even seared until the skin of the leaf begins to burst.

Scorched leaves acquire a peculiar smell and taste, the sugar contained in them caramelizes. Recently, such sapeking has been carried out in water vapor. Well-dried leaves are light green in color, they are finely ground, cleaned, sorted by quality and packaged.

To prepare the drink, ground mate leaves are poured with hot water. Drinking mate turns into a very solemn ritual. They drink Paraguayan tea in the following way in a special round cup made of a small thin-walled gourd, beautifully painted, pour yerba powder, pour boiling water and insert a silver tube (bombije) with a spatula-shaped strainer (widened ending with small holes through which the powder does not penetrate). The drink is ready, it is not mixed with a straw, the yerba floats in boiling water in the form of a thick green slurry.

Mate is not drunk in sips, but sucked with pleasure. There is a custom to drink a drink in turn. The gourd cup goes around in circles until someone thanks the owner. It is recommended to drink slowly, but not more than a minute (squeeze 2-3 sips of a hot drink, such is politeness).

The effect of Paraguayan tea on the body is much more beneficial than that of Chinese tea. About half of the caffeine in yerba is in a bound state, resulting in a mild effect; the use of Paraguayan tea improves the functioning of the heart and stomach, dilates blood vessels, strengthens memory and the nervous system.

According to some, drinking mate promotes normal digestion and proper metabolism and serves as a source of peace of mind and vitality. According to others, this is the greatest evil, a bad habit, a waste of time, a breeding ground for diseases (note that a silver drinking straw is recommended).

Authors: Baranov V.D., Ustimenko G.V.

Paraguayan tea (mate), Ilex paraguariensis. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

To maintain health and immunity: drink 2-3 cups of mate tea a day. Mate tea contains many beneficial substances such as antioxidants, vitamins, and minerals that can help boost immunity and support overall health.
To reduce fatigue and increase energy: drink mate tea in the morning or during the day. Mate tea contains caffeine, theobromine, and theophylline, which may help reduce fatigue, increase energy, and improve focus.
To improve digestion: drink mate tea after meals. Mate tea contains substances that can help improve digestion and reduce inflammation in the gut.
To reduce stress and anxiety: drink mate tea throughout the day. Mate tea contains the amino acid l-theanine, which can help reduce stress and anxiety, improve mood, and reduce aggression levels.
To lower blood cholesterol levels: drink 2-3 cups of mate tea a day for several months. Mate tea contains polyphenols, which may help lower blood cholesterol levels and reduce the risk of heart disease.
To reduce symptoms of arthritis: drink 2-3 cups of mate tea a day. Mate tea contains vitamin C, which may help reduce the inflammation and pain associated with arthritis.

Cosmetology:

Mate and honey face mask: mix 2 tablespoons of mate with 1 tablespoon of honey. Add enough water to bring the mixture to a paste consistency. Apply to face for 10-15 minutes, then rinse with warm water.
Mate & Coconut Oil Body Scrub: mix 1/4 cup mate and 1/4 cup coconut oil. Add 1 tablespoon of sugar and stir until you get a homogeneous mixture. Massage the skin of the body with a scrub, then rinse with warm water.
Mate and oatmeal face mask: mix 1 tablespoon of mate and 1 tablespoon of oatmeal. Add enough water to bring the mixture to a paste consistency. Apply to face for 10-15 minutes, then rinse with warm water.

Attention! Before use, consult with a specialist!

Paraguayan tea (mate), Ilex paraguariensis. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Paraguayan tea, also known as mate (Ilex paraguariensis), is an evergreen plant native to South America, especially Paraguay, Argentina, and Brazil. Mate tea is a popular drink containing caffeine and other biologically active substances and is often consumed as a stimulant.

Tips for growing, harvesting and storing mate:

Cultivation:

Mate tea prefers to grow in sunny places with partial shade.
It can be grown both in pots and outdoors.
For growing in a pot, use a soil containing sand and perlite to ensure good drainage.
Mate tea prefers acidic soil with a pH of 4,5 to 5,5.
Mate tea seeds can be planted at a depth of 1-2 cm in pots or at a depth of 5-10 cm in open ground.
The distance between plants should be about 50 cm.
Mate tea needs moderate watering and fertilization.
The plant needs regular removal of weeds and loosening of the soil.
Mate tea needs pruning to maintain its shape and size.
It is recommended to remove old branches to allow the growth of new shoots.

Workpiece:

Mate tea leaves are harvested by hand and dried for several days.

Storage:

Store dry leaves in a cool and dry place in airtight containers.
Mate tea should be stored in a dry place to avoid mold.

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