Maté: Origins, Benefits and Complete Guide
By Trevor Ashworth, Certified Tea Sommelier, UK Tea Academy — Teatower
Mate is one of those drinks that captivates as much as it intrigues: a South American icon that isn't, botanically speaking, a tea at all. In this guide, we answer the questions we hear most often — where mate comes from, how it differs from tea and herbal tea, whether it contains caffeine, and how to brew it beautifully.
What is mate?
Mate (or yerba mate) is an infusion made from the dried, ground leaves of Ilex paraguariensis, a tree in the holly family native to South America. It is most deeply rooted in Argentina, Paraguay, Uruguay and southern Brazil, where it holds the status of a genuine social institution — shared from a gourd amongst friends and family, at all hours of the day.
Unlike tea, mate does not come from Camellia sinensis: it is an entirely different plant, which accounts for its distinctly individual flavour profile — full-bodied, vegetal, and faintly smoky depending on how it is prepared.
Green mate vs. roasted mate: what's the difference?
- Green mate is the most traditional form: the leaves are dried quickly after harvest, sometimes over a wood fire, preserving a grassy, green and pleasantly robust flavour.
- Roasted mate undergoes an additional roasting stage that tempers its natural bitterness and brings out rounder, toastier notes — closer in character to a black tea, and often the friendlier entry point for newcomers.
At Teatower, our pure mate offering is Brazilian Green Mate, available in our Mate collection.
What does mate contain?
Mate is naturally rich in caffeine — in quantities comparable to a well-brewed black tea — as well as antioxidants (polyphenols). It is this caffeine content that underpins its longstanding role as an energising drink, enjoyed throughout the day across South America.
This information is provided for general interest and does not constitute health claims within the meaning of European regulations.
How to brew mate properly
The traditional South American method uses a gourd and a bombilla (a metal filtering straw) — we've dedicated a full guide to this: how to drink mate from a gourd. For a simpler teapot method:
- Water temperature: 70–80°C — water that is too hot will accentuate bitterness
- Quantity: one heaped teaspoon (2–3g) per 200–250ml of water
- Steeping time: 3 to 5 minutes
- Trevor's tip: like green tea, mate does not respond well to over-steeping — several short infusions will serve you far better than one long one
Our mates to discover
Beyond pure mate, Teatower offers a carefully chosen selection of flavoured mates that soften its bold character:
- Brazilian Green Mate — for the pure, traditional taste
- Guarana Boost — mate with orange, guarana and goji, for an extra burst of energy
- Amazônia — mate with mango, clementine and banana, fruity and indulgent
- Silhouette — mate with peppermint, lemongrass and orange, fresh and light
- Nuage Coco — mate with coconut, smooth and enveloping
Browse the full range in our Mate collection.
Frequently asked questions about mate
Does mate contain caffeine?
Yes. Mate contains caffeine (sometimes referred to as "mateine" in South American tradition, but chemically it is the same molecule), in quantities comparable to a well-brewed black tea. This is one of the principal reasons for its traditional use as an energising drink throughout South America.
Is mate a tea?
No. Unlike tea, which comes from Camellia sinensis, mate is brewed from the dried leaves of Ilex paraguariensis, a tree native to South America (Argentina, Paraguay, Brazil, Uruguay). It is a herbal infusion in its own right — not a variety of tea.
What is the difference between green mate and roasted mate?
Green mate (the most common form across South America) is dried rapidly after harvest and retains a herbaceous, full-bodied flavour. Roasted mate undergoes an additional roasting step that softens its bitterness and develops rounder, toastier notes, closer in character to a roasted black tea.
How do you brew mate properly?
Traditionally, mate is prepared in a gourd with a bombilla (a metal filtering straw), by pouring water at 70–80°C gradually over the leaves packed to one side of the vessel, and topping up with hot water as you go. A simplified western-style brew works beautifully in a teapot too — see our dedicated guide to brewing mate in a gourd.
Can you drink mate every day?
Absolutely. In Argentina, Paraguay, Uruguay and southern Brazil, mate is consumed daily — often several times a day — and is very much a shared social ritual centred around a single gourd passed between friends or family.
Have a question about our mates, or would you like a personal recommendation? Come and visit us in store in Waterloo, Namur, Liège or Rocourt — our team will be delighted to guide you.