I've also been drinking mate for 20 years. All commercial mate is heat-treated and much of it is then aged. The most popular brands are directly exposed to wood smoke, while some organic brands are heated in a smoke free chamber. The best mate is then aged for up to 2 years. I prefer Argentine mate that's aged longer. As for saponins, yaupon (closest North American relative phylogenetically) has very high saponins. Historically, indigenous peoples in Florida would froth the yaupon by agitating it to produce more soap bubbles. This is also the custom/region where the "vomitoria" epithet for that species originates as part of a purification ritual. I'm not aware of any connection between the froth and vomiting, but it is curious that guayusa in Ecuador is also historically part of a vomiting purification ritual even though it also makes a pleasant tea.
@@Arboreal_Fungi From what I gather they would use the drink like a purgative mixed with speed. I once drank 3 gallons of cold brew Mate and I thought I was pretty close to communication with the elders.
Thanks, fascinating! I have bought yaupon from a few places before (dried for tea) and it had that leafy taste (like most dried greens) rather than a full flavor like the yerba mate. I assume because it wasn't cured or aged in any way. However, there was no froth or soapiness, nor any throat burning stuff. Maybe they heat dried it but that's it?
@@feralkevin I harvest my own yaupon, but I've always roasted it. I don't get any throat burning either. It brews like normal tea, but if I use a milk frother I can see the soap bubbles form.
Generally Holly teas are roasted to avoid harshness. There are several species of Holly that are used for yerba mate. I would look into specific preparations.
Thank you! This is Ilex paraguariensis. I have read that yerba mate is typically roasted but I have also never read this was done for anything but flavor. I am going to try roasting them next time, but I find it odd that I don't see anyone else reporting similar experiences not roasting them.
@@feralkevin Haven't gotten my hands on a Yerba Mate Ilex proper but I extensively experimented with teas made from about every species of Ilex I could find in Maryland and I bought an Ilex vomitoria and tried that too. Roasting removed the sting.
I've also been drinking mate for 20 years. All commercial mate is heat-treated and much of it is then aged. The most popular brands are directly exposed to wood smoke, while some organic brands are heated in a smoke free chamber. The best mate is then aged for up to 2 years. I prefer Argentine mate that's aged longer. As for saponins, yaupon (closest North American relative phylogenetically) has very high saponins. Historically, indigenous peoples in Florida would froth the yaupon by agitating it to produce more soap bubbles. This is also the custom/region where the "vomitoria" epithet for that species originates as part of a purification ritual. I'm not aware of any connection between the froth and vomiting, but it is curious that guayusa in Ecuador is also historically part of a vomiting purification ritual even though it also makes a pleasant tea.
@@Arboreal_Fungi From what I gather they would use the drink like a purgative mixed with speed. I once drank 3 gallons of cold brew Mate and I thought I was pretty close to communication with the elders.
Thanks, fascinating! I have bought yaupon from a few places before (dried for tea) and it had that leafy taste (like most dried greens) rather than a full flavor like the yerba mate. I assume because it wasn't cured or aged in any way. However, there was no froth or soapiness, nor any throat burning stuff. Maybe they heat dried it but that's it?
@@feralkevin I harvest my own yaupon, but I've always roasted it. I don't get any throat burning either. It brews like normal tea, but if I use a milk frother I can see the soap bubbles form.
Generally Holly teas are roasted to avoid harshness. There are several species of Holly that are used for yerba mate. I would look into specific preparations.
Thank you! This is Ilex paraguariensis. I have read that yerba mate is typically roasted but I have also never read this was done for anything but flavor. I am going to try roasting them next time, but I find it odd that I don't see anyone else reporting similar experiences not roasting them.
@@feralkevin Haven't gotten my hands on a Yerba Mate Ilex proper but I extensively experimented with teas made from about every species of Ilex I could find in Maryland and I bought an Ilex vomitoria and tried that too. Roasting removed the sting.