Mate is a drink similar to tea is consumed mainly in Argentina, Uruguay, Paraguay and southern Brazil. Is prepared from dried leaves and stems of the perennial tree Ilex paraguarensis ( "yerba mate"). The name "Mate" derives from the Quechua word "matí" meaning cup or bowl to drink.

Development of Yerba Mate
1. In the nursery the nursery born
million seedlings selected by our experts from the best plantations, ensuring superior quality of our tea from the origin.
2. Plantation
After six months the small plants are brought into its final place in the field. The delicate care of each one of them allows them to grow strong, healthy and with all the qualities of genuine maté. 3
. Harvest
Tradition and technology combine in the collection of the yerba mate. Besides the classic technical manual, Las Marías harvesters also employs specially designed for their technicians. The leaves are harvested only when mature and in their right spot to ensure a higher quality weed. 4
. In the drier
drying, the leaves are exposed to the direct action of fire to stop fermentation and oxidation. Then, during three hours were subjected to a temperature of 100 °. And dried, are broken into "grass court."
5. Parking
The flavor, aroma and color to distinguish each of the herbs that occur in Las Marías, has been a tightly controlled parking specialists. 6
. El Molino
The Mill is done processing taking into account different types of yerba mate as their origin, type of harvesting and processing time. This is then mixed in appropriate proportions according to the personality of each brand of Las Marias.
7.
Packaging is the last link in the chain and is essential to preserve intact all the good qualities of the herb. So Las Marías uses specially developed exclusive airtight.
8. The
tasted the unique taste of our tasters is that controls all stages of the process to achieve the perfect balance and performance of each of the herbs of Las Marias.

Properties of Yerba Mate
has
source of vitamins B-complex vitamins, which help the body release and use the energy contained in food. Working with the muscles and help to have a body, skin and hair healthy.

source of minerals
- contains potassium, essential for the proper functioning of the heart.
- Contains Magnesium, which helps to incorporate the protein and form a strong and healthy individual.

powerful antioxidant
The mate is a healthy drink because it contains polyphenols that act as antioxidants. The infusion of yerba mate to be a more potent antioxidant ascorbic acid (vitamin C), with properties similar to red wine in his role of strong antioxidant and inhibitor in the oxidation of low density lipoprotein.
- Stops cellular aging: These compounds increase the body's natural defenses, to prevent the daily attacks that cause cellular damage to the body.
- Prevents the growth of cancer cells: The fight cellular aging, antioxidants also help prevent certain cancers.
- Reduces the risk of cardiovascular disease: In addition, antioxidants prevent heart disease and stroke because they prevent atherosclerosis.

Energizing Effect Of
xanthines containing the infusion of yerba mate is a natural source of energy that stimulates the intellectual and physical effort. Xanthines (caffeine, theobromine) are compounds that stimulate the central nervous system (CNS). Such stimulation results in excitation, dominating and regulating the intellectual effort and muscle, making it ideal for people engaged in sports or activities both physically and mentally.

Action antihipercolesterolémica
antihipercolesterolémica By its action, the saponins present in the infusion of yerba mate reduce the amount of low density lipoproteins in the blood. Thanks to these compounds interact with cholesterol and bile acids, is mixed up Miscel causing andalusia hinder removal of cholesterol absorption in the gastrointestinal tract.

Preparation mate

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is prepared in a small gourd (called "mate") full of yerba mate. The infusion is accomplished "fattened" with hot water, not boiling, and is drunk with a lamp, a metal tube that has a filter at its lower end to avoid passing the leaves of grass. This was traditionally prepared in Argentina and more than a simple drink is a rite that is lived daily. You can also use a glass instead of the pumpkin.
Complete the 1 ¨ ¨ mate in three quarters with yerba mate.
2 After wetting the grass at the side of container with cold or warm water.
3 Having failed to stand, the bulb is inserted in the same place.
4 Ya can begin adding hot water, never boiling. This is called "prime" the mate and for the fans to the drink is an art form.

The importance of water:
One very important factor in the preparation of mate is the quality of water used, since it markedly affects the aroma and taste of the infusion.
We must always use fresh water from the faucet. In the event that the tap water has a high content of chlorine is convenient to use an activated carbon filter. However, it is not always advisable to use mineral water, because usually these are "strong mineralization" and that ends up adversely affecting the infusion.
Water temperature is also crucial. It is advisable to use water between 70 and 80 ° C, and never use boiling water. The high temperature destroys the more delicate flavors and aromas of the herb at a time causing the appearance of other unwanted.

The importance of keeping the grass well: The
yerba mate should be kept in an airtight container to protect it from light and moisture environment, away from food and cleaning products with strong odors could contaminate it. The original container
all herbs that produce Establishment Las Marías is trilaminado, and made of composite materials which constitute an excellent barrier to moisture and odors, as long as they are open once again to close at least by a fold.

The importance of good milling:
each component of the herb are essential to achieve a rich flavor and performing. Different fractions of leaves, sticks and dust that make up the formula of our herbs are carefully dosed to achieve a good mate, and the time of preparation is good to know the importance of each.
Fractions Sheet are those that bring character and flavor intensity, while the stick helps to smooth balance of flavors. Dust, although it is sometimes despised, is a critical component for merging the different notes that make up the flavor of the herb. And also, is responsible for achieving a rich matte, soft, foamy and highly performing.

As

heal well mate: A
mate well healed is essential to enjoy the infusion. If you have a mate again, fill it with grass mojándola completely. Let stand for two days while maintaining the long wet grass.
After the two days, clean the inside well mate scraping, removing the soft wood. Then repeat this operation for at least three times, always taking care of that for the grass does not ferment, as it could leave a bad taste andalusia mate. Of not having a good mate, it is preferable to use a glass or plastic as the container's Mate Ready because they are materials that ensure that the grass is not contaminated by any foreign flavor to it.

To start the mate:
Know a good start mate is key to a lasting and pleasant taste. An excellent tea can be ruined if it started badly, being bitter, aggressive and poorly performing.
To a good start, use a matte medium, well cured and with a capacity of between 35 and 50 gr. grass, and charges to no more than 3 / 4 of its capacity. Cover the mouth of the mate with your hand, invest it and shake it vigorously so that the components are located below the thick and thin top mate. Return it to its normal position, taking care that the grass has been lying to one side of the mate, leading to a cavity on the other wall of the container. In this cavity, pouring warm water or cold, never hot. Wait about thirty seconds to be absorbed, then repeat the operation and enter in the wet bulb. At the time of
enjoy mate, it should be paused cebarlo in water not too hot, not more than 80 ° C. Doing so close to the top of the bulb, and as they occur barley move towards the center. Never should rush barley is better to wait a while between mate and mate.

tasting:
While the preference for one type of flavor or another answered absolutely subjective criteria in the grass, like the taste of other beverages, there are certain parameters that are used to objectively judge the quality of the infusion.

- In the visual assessment of the product, you should receive a light green, yellowish tone, never green, emerald or pulling to dark. Andalusia prime mate, should get some foam.
- The grind must be harmonious couple: should not stick or excess fiber (milled stick) must have some dust (not excessive) and a good deal of leaves.
- The aroma is also important, must be characteristic of the grass and parked either not present any trace of moisture or foreign flavors. When the grass lacks parking, more green features a strong, dark, marking a bitter note and a "plant" very strong in some cases resembles the taste of seaweed. With a good parking place, bitter traits appear slightly fruity notes and a subtle sweetness. Obviously this varies in different types of grass, according to climate and geographical location in which to grow, the season when harvested or the type of development.

Source: Las Marias
Establishment