Mate Kombucha (Kombucha culture with mate tea)

But here's even more to it than that: Many people who drink Mate report that they also experience a noticeable reduction in signs of physical exhaustion, such as heavy, tired legs and mild headaches. Mate tea also boosts digestion and metabolism. Half an hour after consumption, many people feel a distinct feeling of warmth - a sure sign of an activated metabolism.

Mate even noticeably reduces the feeling of hunger and thus helps with interval fasting. Some scandalmongers say with a twinkle in their eye that mate acts like a mini-dose of cocaine - but without the dangerous properties of the drug. No wonder, then, that many nutritionists and alternative practitioners now recommend Mate, for example to support a diet or as a natural "booster" during exercise, but also simply as a healthy drink rich in tannins and bitter substances.

Before anyone asks: At this point we cannot clearly prove the manifold effects of Mate with studies. However, these are frequent empirical values. Anyone who feels like it should simply try out for themselves how strongly they react to Mate and how well Mate tea is good for them. Fortunately, we do not offer Mate tea in our shop, because otherwise warning lawyers would probably tear the place apart for such "unproven health statements". But since we only tell you the recipe without selling Mate ourselves, we can talk freely and uncensored without having to worry about legal issues... ;-)

So, Mate is a great thing - but even better is that you can brew great Kombucha with it! Mate Kombucha tastes mild and subtle, similar to green tea Kombucha. However, this is accompanied by the typical bitter notes of the Mate leaves and often a slightly smoky aroma (some types of Mate are lightly smoked when dried).

Another important note: Many of the traditional "Yerba Mate", which originate from Argentina, Brazil or Paraguay, are herbal mixtures and contain for example peppermint or other aromatic additives. Although these varieties often taste very delicious, caution is advised when brewing Kombucha. The Kombucha fungus grows best in pure Mate tea without mint, whose essential oils can disturb its growth.

The ingredients for Mate Kombucha (basic recipe):

• 1 Kombucha fungus (Scoby) of Wellness-Drinks with at least 100ml Kombucha drink as preparation liquid
• 1 liter brewed, well cooled Mate tea
• 90-100g sugar

The preparation:

1. For one liter of Mate tea, depending on the desired strength, you need about 8-12g of dried Mate leaves (fine or ground), which you infuse with water not boiling any more (90°) and leave to steep for about 12 minutes.
2. Dissolve the sugar in the still hot Mate tea and then let it cool down to room temperature.
3. Then prepare the Mate tea with aKombucha Scoby and thepreparation liquid as described on our page about making Kombucha with tea.
4. After 8-14 days the drink is completely fermented. Mate Kombucha tastes very good when served pure and ice-cold, but can also be served with a few slices of ginger or a little mint.
5. The Kombucha fungus (Scoby) grows evenly and cleanly in Mate. The culture succeeds very reliably, even if the new Scoby grows a little slower than usual. It is therefore advisable to divert an excess Scoby for Mate Kombucha and keep a normal culture with tea, prepared according to the classic Kombucha recipe.