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Guayakí Sustainable Rainforest Products, Inc., more commonly known as Guayakí, is an organic beverage company specializing in yerba mate products based in Sebastopol, California. [1] In addition to offering loose-leaf yerba mate, Guayakí also sells canned as well as carbonated yerba mate drinks, and energy shots.
To make mate, you fill the cup one-half to three-quarters with the yerba leaves. Cover the mouth of the mate with your hand. Turn it over and shake it to even out the leaf mixture, and keep the ...
Yerba mate contains a variety of polyphenols, such as the flavonoids, quercetin and rutin. [45] Yerba mate contains three xanthines: caffeine, theobromine, and theophylline, with caffeine content varying between 0.7% and 1.7% of dry weight [46] (compared with 0.4–9.3% for tea leaves, 2.5–7.6% in guarana, and up to 3.2% for ground coffee).
Mate con malicia (Spanish: 'mate with malice') or mate con punta ('spiked mate') is a drink made of maté infusion and aguardiente or pisco, consumed mainly in rural areas of Chile. Huarisnaque is typically drunk by huasos , gauchos , fishermen and lumberjacks to warm up, as it combines both alcohol and the psychoactive substances of yerba ...
It is made by soaking dried yerba-maté (Ilex paraguariensis) leaves in hot water and is traditionally served with a metal straw in a container typically made from a calabash gourd (also called the mate), but also made from a cattle horn (guampa) in some areas.
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 the Río de la Plata and from there to Peru and Chile.
Mate cocido [2] (Spanish pronunciation: [ˈmate koˈsiðo], 'boiled maté', or just cocido in Corrientes Province), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi], 'maté tea'), kojoi (Guarani pronunciation:), or yerbiado (Cuyo, Argentina) is an infusion typical of Southern Cone cuisine (mostly consumed in Southern Brazil, the Bolivian Chaco, Paraguay, Argentina and Uruguay).
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