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Yerba mate, from Paraguay to Syria
A popular saying in Argentina has it that “a mate is denied to no one”
When Spanish colonizers arrived in the Southern Cone — modern-day Paraguay, Uruguay, Argentina, and Chile — in the mid-sixteenth century, they soon encountered the caffeinated leaves being consumed in large quantities by several Indigenous populations. In the hot and humid tropical zones of Paraguay and northern Argentina, it’s often drunk with ice water, fruit juice, and herbs in a preparation called “tereré.” The form of curing and processing yerba mate leaves also varies, producing different flavors and styles. From its Guaraní origins to its contemporary popularity as far afield as the Levant and North America, mate has earned its place as one of the great tea traditions of the world.
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