Yerba Maté - Paraguay Holly

Common Names: Yerba maté, mate, maté, chimarrão, cimarrón, Paraguay Holly, Ilex paraguariensis, Erva-mate, erva, Jesuit Tea, St. Bartholomew's Tea

Latin Name: Ilex paraguariensis

Origin: Africa, South America

Short Introduction

Paraguay Holly has been historically and is still predominantly cultivated in South American countries such as Argentina, Brazil, Chile, Uruguay, and Paraguay. The local indigenous tribes, with the Guarani at the forefront, were the first to master its cultivation, later passing their knowledge to Jesuit missionaries living in South America. For easier harvesting, cultivated trees are pruned to a maximum height of 8 meters. Every third or fourth year, the tips of the tree branches are cut for the collection of leaves, which are then dried and crushed to prepare maté tea.

For a long time, the cultivation of maté was shrouded in mystery because no grower could get the seeds to germinate. Eventually, it was discovered that the seeds of Paraguay Holly must pass through the digestive tract of birds in order to sprout. Afterwards, people began feeding holly seeds to chickens, making targeted cultivation possible.

Detailed Description

A traditional South American herb known for its stimulating effects, ideal for aiding in weight management.

Botanical Information

Yerba Maté, scientifically known as Ilex paraguariensis, is an evergreen tree that can naturally reach heights up to 20 meters (cultivated trees are typically much smaller). Young plants resemble shrubs that gradually mature into full trees. Paraguay Holly prefers environments near streams and woodlands at altitudes around 500–700 meters above sea level, thriving best in shaded, wind-protected areas. Its leaves are 3–5.5 cm wide, 7–11 cm long, ovate to slightly elongate with serrated edges. Known as ‘yerba’ in Spanish and ‘erba’ in Portuguese—both meaning ‘plant’—the leaves contain an abundance of caffeine and related xanthine compounds that give maté its invigorating properties. Numerous small greenish-white flowers with four petals grow in the leaf axils, and the fruit is a reddish-brown, round drupe about 0.5–1 cm in diameter.

Origin and Distribution

Today, Yerba Maté is chiefly cultivated in the South American region, notably in Argentina, Chile, Brazil, Paraguay, and Uruguay. The original range was likely in southern Brazil, and local populations gradually spread the plant, especially through Paraguay (the concept of strict national borders did not then apply, especially given the several territorial wars that shaped the region).

During the 16th-century European colonization of South America, Yerba Maté gained great popularity among Europeans who then helped spread it throughout the continent over the following hundred years. Eventually, maté became Paraguay’s principal commodity, overtaking tobacco, cotton, and pork. After Paraguay’s independence, commercial cultivation developed quickly, though it suffered massive setbacks (both economic and demographic) during the six-year Paraguayan War. By the end of the 19th and early 20th centuries, Brazil was the world’s leading maté exporter, later surpassed by Argentina after Brazil returned to prioritizing coffee cultivation. Today, Brazil, then Argentina, and finally Paraguay dominate production. In each of these countries, drinking maté is a widespread societal, cultural, and personal tradition, enjoyed hot or cold, at social gatherings or in family homes.

Usage / Dosage

Before highlighting the effects of maté, it’s important to address safety. According to the U.S. FDA and the European EMA, drinks made from Paraguay Holly are considered safe at any temperature, although the FDA cautions against very hot maté for children (without specifying an exact age). In general, health authorities regard maté as safe for consumption with no major restrictions or limits—the only warnings pertain to combining it with coffee, foods, or medicines containing caffeine.

Maté delivers a high concentration of vitamins (notably C and A) and minerals beneficial for overall health. Some studies suggest potential benefits of maté in addressing certain types of cancer, with possible activity against cancer cells by supporting cellular repair mechanisms leading to apoptosis (programmed cell death) and inhibition of uncontrolled cell growth. Research from the University of Illinois, USA, found that maté extracts slowed the progression of colon cancer cells and assisted in the destruction of damaged cells, reinforcing earlier findings related to oral cancer therapy. This is likely due to the presence of polyphenols with antioxidant properties, which are found in even higher concentrations than green tea, but have a distinctly different antioxidant profile since Yerba Maté does not contain catechins.

Other studies point to the potential antibacterial effects of maté aqueous extracts, particularly in reducing concentrations of pathogenic Escherichia coli in laboratory conditions, especially when used with trypsin and vitamin C. Likewise, maté extracts also display potential for reducing fungal organisms on the skin barrier’s surface. Maté was shown to inhibit fungal infections responsible for dandruff, with efficacy comparable to 2.7ml ketoconazole in vitro, but with no known side effects.

The compounds in Paraguay Holly leaves also display a mild cardioprotective potential. Regular consumption may lower certain cardiovascular risk factors. Drinking half a liter of maté decoction per day appears to increase the activity of enzymes producing ‘good’ HDL cholesterol and reduce plasma concentrations of ‘bad’ LDL cholesterol. In comparative studies, beverage consumption increased the levels of the cardioprotective enzyme PON1 by 10% compared to drinking coffee or milk.

In animal tests, rats on a high-fat diet who then received maté extracts showed statistically significant reductions in serum parameters associated with the development of atherosclerosis, such as overall cholesterol, triglycerides, and glucose. A comparative study in New Zealand found that animals receiving maté along with a high-fat diet showed lower symptoms of hypercholesterolemia and atherosclerosis than those that did not.

Due to its composition, maté is sometimes recommended to help with weight management when combined with suitable lifestyle and physical activity measures. Some of the active substances in maté enhance renal elimination of water-soluble compounds, making it a useful ingredient in detox regimens. It is a natural diuretic and promotes flushing the kidneys and eliminating excess water (edema, etc.)—however, users should also be sure to drink enough additional water to avoid dehydration.

Regularly drinking maté refreshes the body, balances the system, and provides a pleasant sense of energy and well-being. Folk healers often recommend maté for fatigue and loss of zest for life, as it enhances mental and physical wellness. Indigenous South Americans drink maté primarily to boost energy and reduce appetite during times of scarcity and dietary restrictions.

Active Compounds

Maté contains a range of stimulating substances, with caffeine as the most prominent alkaloid—accounting for roughly 2% of the dried leaves. Also present are tannins, theophylline, theobromine (related to caffeine and also promoting diuresis), essential oils, minerals such as magnesium, calcium, potassium, iron, and phosphorus; vitamins A, C, E, several B vitamins, and beta-carotene.

Traditional Dosage

Maté is traditionally served in a hollowed gourd called a ‘calabash,’ which features a narrow neck to keep the beverage warm longer. The drink is sipped through a bamboo straw or a modern metal tube—known as a ‘bombilla’—the end of which acts as a strainer. South Americans enjoy maté alone or mixed with juice, lemonade, etc., at any time of day or night. To prepare, fill the calabash one-third to one-half full of crushed maté (up to three-quarters maximum), pour water to taste, and to avoid scalding the maté, it’s recommended to first wet it with a little cold water before adding hot water. The maté leaves remain in the gourd throughout drinking. If the taste is too bitter for newcomers, it can be sweetened with honey, lemon, caramel, etc., though seasoned drinkers prefer it pure. For beginners, steep 10g in 500 ml of water at 80°C; for a second brew, use water 5°C hotter.