Evening star., 1935-05-20
Eager Interest Shown
By Capital Residents
In South American Tea
Belief in Energizing Power of Mate Lends
Mystery to Tale of Its Discovery in
Explorer Days.

maintain that in the leaves Of the
mate there Is an engine called
"chlorophyllace," which is part Of the
green pigment of the leaf. This is
supposed to release its energizing
qualities into the system when intro
duced into the human body. Some
schools of thought say that the
"chlorophyllace" Is intensified by the
roasting process to which the mate
leaves are subjected, and that, as 1t
remains free and easily soluble in
hot water, the infusion retains all the
good elements Of the fresh leaves.
Other savants, however, declare
that the engine In question is not
necessarily soluble in water, and that
therefore that cannot be the source
Of the energy and strength which
drinkers Of mate seem to derive from
the tea. 1t Is all q much-mooted
question at this point, as to Just the
why's and wherefores-but the fact
remains that all mate drinkers insist
that after a steaming cup Of the
brew they feel almost as If they had
rediscovered the fountain of youth.
i Oil q IllaUC dCNOGCC
for lunch, and often when I feel
tagged in the afternoon, a good hot
cup restores my pep and general joie
de vivre. Somehow, the drink gives
one great resistance against fatigue
and a mental stimulation and sense
of well-being that helps the day to
roll along more efficiently. There is
no more habit-forming element to
mate than there Is to regular tea,
and there is no 'let-down" after the
burst of enc gy has worn itself out
simply normal relaxation.
MATE Is also said to have some
A'A building qualities in common
with other herbs Of its type. 1t is
healthy drink. easily made and, in
flavor. Is much like any other mild
herb tea. You may flavor it with
sugar and lemon, If you like. or drink
it plain, as many prefer to do.
At a recent afternoon reception
in the home of South American
diplomat the long table was equipped
at one end with regular tea service
and, at the other, with the mate
arrangements. The hostess afterward
told me that only two or three people
during the entire afternoon came
down to the tea end" Of the table
they were all so eager and curious
to try mate, that there was a regular
run on it," and the servants were
kept busy replenishing the pots and
cups.
Directions for the making Of mate
usually are to be found on the pack
age. There are many different
brands-some coming from Brazil and
some from the Argentine, with some
variation in flavor due to the soil
in which the plant is grown, and
certain methods in its preparation.
The price here varies in much the
same manner as it does with different
brands of tea. but the leaves are
relatively inexpensive, and a little
mate goes long way; thus q pound
lasts really quite a long time!
In general, the method used to pre-
pare a cup Of mate is as follows:
Place one teaspoonful Of mate in
teapot. Wet the leaves with cold
water and then pour in the boiling
water. Steep and let settle for five
minutes and then strain into cups.
Serve very hot.
II you wish advice on your indi-
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Betsy Caswell, in care Of The Star,
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