I'm new to yerba mate too. Been drinking it for about 2 weeks (grew to love Playadito only on day 3), but I realise quite quickly that it works best with some light bites. A granola bar works great for me. Aside from taste, the mood enhancing effects are very pronounced. I felt the need to get active but without getting jittery and there was no caffeine crash at all. To the untrained palate, the yerba mate flavor may be exotic snd slightly awkward but I urge you to persist because once you get it, you get it! The fantastic feels you get from the active ingredients will be your reward!
I love mate and coffee, and have tried almost all teas, but as you said straight brewing tea leaves actually more often than not makes me nauseous, I've even thrown up before. So what I started doing was drinking Matcha, which is MUCH lower in tannins and honestly much healthier, it has higher caffeine, l-theanine, and antioxidants, so its a good way to get the benefits of tea without the problems.
Yerba mate seems to have a very nice mix of phytonutrients and compounds, and ratios of them. The best I have found so far. I will continue testing new variations, combinations and discoveries. Really liking the yerba mate. 🌻🌻🌻 ❤ 🌻🌻🌻
Additives and adjuncts can also alter not only the flavor but the effects as well. Taken with sugar or sugars, for example. Or with protein. Or with a meal. Or with l-theanine. Etc. Milk apoarently binds many of the polyphenols, among other things. That would change the effects too- at least nutritionally, and possibly psychologically as well.
Caffeine gets extracted relatively quickly, compared with tannins and other bitter compounds. I assume that is true of related compounds, other xanthines. But I don't know for sure. There are many other compounds (hundreds or even thousands) that get extracted preferentially - that is to say, some early, some late, some in between. Each would have its own extraction curve. The upshot (or one of them) is that a quick cold extraction will have a very different profile of compounds from a long hot extraction, for example. And there would be many variations. A long cold brew might have another set, another profile. And there are all kinds of in-betweens. A quick (instant, no soak time) cold brew of Canarias "sin palo" that contains a lot of the powder (and is not filtered with too fine a filter - more like a fairly coarse strainer), seems to give a unique effect in my experience. It is light or bright, like a beautiful sunnily perfect early spring morning, and mildly euphoric. I like it.
Thanks for this video, you have a lot more detailed information about what each thing does and why than a lot of videos on here trying to look more scientific with dudes in labcoats talking to the camera. I really appreciate this kind of content
The comparative ratings of caffeine levels, between coffee, tea, and yerba mate, seem misleading to me. It all depends on how strong you make it. Also, the caffeine levels in the starting (dry) materials vary widely within each category. I like my yerba mate very strong. I'm sure the caffeine levels are substantially higher than they are in the coffee most people drink.
L-citrulline malate also consistently gives me acid stomach. It is very consistent and lasting and annoying. I've tried mixing all my supps, including l-citrulline malate, in a large glass, and then adding baking soda, then eating the resultant foam with a spoon. Man does it foam. I also mix in some strong flavorings, like concord-grape drink powder. All I can say is it's "interesting." I wouldn't say it rivals a good pistachio ice cream. But then again, I prefer the spartan and experimentalist approaches to life over the prima donna approaches.
I don't agree with your takes about caffee in tastewise. First acidity and the fruityness of the caffee is extremely joyful for me. It is not a bad thing. I prefer acidic caffees over others. Second, diversity of the coffee is enormous. You can experience it with different breawing methods, varieties, etc. Nice video. Thanks
@@TossMesh Apparently you have never tried specialty coffee. If you are talking about coffee like Starbucks I agree. But you are objectively wrong if you meantion specialty coffee.
Do you have any ideas on why guarana seems to take a back seat to these others? It apparently has the highest caffeine levels, on average, of any of these. Yet not many people choose to drink it. It doesn't taste bad, in my experience. It is actually similar to coffee to some degree, in its flavors and in its potential enjoyableness. It (or an extract of it) is popular as an ingredient in energy drinks. But as a hot beverage on its own, it seems to have flopped. Not sure why that is.
I had the same thoughts. I guess the earthy like taste disgusts many people and you cannot really mix it with beverages, as it does not blend so well and is too strong in its own taste. I was really into organic guarana powder for years and consumed it heavily and I still like it (even the taste grew on me), but after trying out YerbaMate now for over a week, I feel Mate is superior on every level - even though it has less caffeine, which I find fascinating. Also I like the longer intake of energy because of the way you consume it. Even with guarana I feel an energy drop after few hours, and sometimes even a little crashy way. Mate does not have that, at all.
I haven't found this to be the case - for bitterness, it's more about water/yerba contact time than it is about total volume, and I find that huge servings of yerba mate will basically just make the nice tastes a little stronger and increase the overall duration of the mate session without increasing overall bitterness.
All kinds of foods have psychologically active compounds and psychological effects. The division between "drug-containing" and not, is somewhat artificial and misleading. There are literally thousands of compounds that occur naturally in all plants and virtually every other whole food. Some, like caffeine, are widely recognized. Others are recognized but not as widely (theobromine and theophylline for example, among others). Many are either very obscure and barely recognized at all or only by a few. And many others are entirely outside the scope of current human knowledge, even though they have their effects and interactions. The interactions and metabolic byproducts are an extremely complex field of study, incompletely understood. Very incompletely. Individual metabolic differences also play a large role, along with individual microbiome differences.
For me it's Coffee in the morning and Mate every afternoon.
spot on
Bingo
I'm new to yerba mate too. Been drinking it for about 2 weeks (grew to love Playadito only on day 3), but I realise quite quickly that it works best with some light bites. A granola bar works great for me. Aside from taste, the mood enhancing effects are very pronounced. I felt the need to get active but without getting jittery and there was no caffeine crash at all. To the untrained palate, the yerba mate flavor may be exotic snd slightly awkward but I urge you to persist because once you get it, you get it! The fantastic feels you get from the active ingredients will be your reward!
I love mate and coffee, and have tried almost all teas, but as you said straight brewing tea leaves actually more often than not makes me nauseous, I've even thrown up before. So what I started doing was drinking Matcha, which is MUCH lower in tannins and honestly much healthier, it has higher caffeine, l-theanine, and antioxidants, so its a good way to get the benefits of tea without the problems.
I’ve grown to love Matcha too, idk what I drink more of nowadays, I love both though
Yerba mate seems to have a very nice mix of phytonutrients and compounds, and ratios of them. The best I have found so far.
I will continue testing new variations, combinations and discoveries. Really liking the yerba mate.
🌻🌻🌻 ❤ 🌻🌻🌻
So far Rosamonte has been my go to. It's consistent and bold a good caffeine kick in the mornings
It also acts on GLP-1 receptops just like ozempic
I don't drink tea and coffee just i drink Mate❤
Thanks for the info!
Additives and adjuncts can also alter not only the flavor but the effects as well. Taken with sugar or sugars, for example. Or with protein. Or with a meal. Or with l-theanine. Etc.
Milk apoarently binds many of the polyphenols, among other things. That would change the effects too- at least nutritionally, and possibly psychologically as well.
Caffeine gets extracted relatively quickly, compared with tannins and other bitter compounds. I assume that is true of related compounds, other xanthines. But I don't know for sure.
There are many other compounds (hundreds or even thousands) that get extracted preferentially - that is to say, some early, some late, some in between. Each would have its own extraction curve.
The upshot (or one of them) is that a quick cold extraction will have a very different profile of compounds from a long hot extraction, for example. And there would be many variations. A long cold brew might have another set, another profile. And there are all kinds of in-betweens.
A quick (instant, no soak time) cold brew of Canarias "sin palo" that contains a lot of the powder (and is not filtered with too fine a filter - more like a fairly coarse strainer), seems to give a unique effect in my experience. It is light or bright, like a beautiful sunnily perfect early spring morning, and mildly euphoric. I like it.
Great video brother...
Thanks for sharing! Very in depth introduction but not overwhelming.
Glad you enjoyed it!
I usually don't experience "acid stomach." Coffee is one of the very few things that produce that effect. And it does so pretty consistently.
Bro, I studied your Snus tutorials and now Im dabbling in Yerba Mate and bam, youre into it too? What a coincidence!
i love Tea , proper tea head , i enjoy coffee and now Mate hell yeah lets get stimulated
Coffee seems to have some downer aftereffects, for me and for others. These negative effects just don't happen with yerba mate.
Thanks for this video, you have a lot more detailed information about what each thing does and why than a lot of videos on here trying to look more scientific with dudes in labcoats talking to the camera. I really appreciate this kind of content
I just like caffeine my brother
The comparative ratings of caffeine levels, between coffee, tea, and yerba mate, seem misleading to me. It all depends on how strong you make it. Also, the caffeine levels in the starting (dry) materials vary widely within each category.
I like my yerba mate very strong. I'm sure the caffeine levels are substantially higher than they are in the coffee most people drink.
L-citrulline malate also consistently gives me acid stomach. It is very consistent and lasting and annoying.
I've tried mixing all my supps, including l-citrulline malate, in a large glass, and then adding baking soda, then eating the resultant foam with a spoon.
Man does it foam.
I also mix in some strong flavorings, like concord-grape drink powder.
All I can say is it's "interesting." I wouldn't say it rivals a good pistachio ice cream. But then again, I prefer the spartan and experimentalist approaches to life over the prima donna approaches.
Iam from Syria we drink it a lot but I start drink it Beiz idpf these videos ❤
Thank you for your comment! I'm very intrigued by the Syrian yerba culture and should be a video on it soon.
I don't agree with your takes about caffee in tastewise. First acidity and the fruityness of the caffee is extremely joyful for me. It is not a bad thing. I prefer acidic caffees over others. Second, diversity of the coffee is enormous. You can experience it with different breawing methods, varieties, etc. Nice video. Thanks
I don't think coffee has a vast amount of flavors. They all taste the same. Maybe a little stronger or lighter flavors.
@@TossMesh Apparently you have never tried specialty coffee. If you are talking about coffee like Starbucks I agree. But you are objectively wrong if you meantion specialty coffee.
You can keep your high acidity coffee. I'll pass on the heartburn, lol.
@@donilexington4600 have fun
Do you have any ideas on why guarana seems to take a back seat to these others? It apparently has the highest caffeine levels, on average, of any of these. Yet not many people choose to drink it. It doesn't taste bad, in my experience. It is actually similar to coffee to some degree, in its flavors and in its potential enjoyableness.
It (or an extract of it) is popular as an ingredient in energy drinks. But as a hot beverage on its own, it seems to have flopped. Not sure why that is.
I had the same thoughts. I guess the earthy like taste disgusts many people and you cannot really mix it with beverages, as it does not blend so well and is too strong in its own taste. I was really into organic guarana powder for years and consumed it heavily and I still like it (even the taste grew on me), but after trying out YerbaMate now for over a week, I feel Mate is superior on every level - even though it has less caffeine, which I find fascinating. Also I like the longer intake of energy because of the way you consume it. Even with guarana I feel an energy drop after few hours, and sometimes even a little crashy way. Mate does not have that, at all.
Just ordered Yerba Mate with the spoons. I was looking for something that won't stain my teeth
Anything’s better than tea or coffee. I hope you enjoy it like I do’
the key to not letting your teeth get stained is to drink some water between every 3-5 fillups of your mate. and brush your teeth 3x a day of course 😁
Fellating a campfire. Nice.
Can you do a kraus review
Of course :)
well well well, if it isn't the snus guy talking about mate heheheh.
"If we can't get utility out of it, it's useless"
Value theory and it's consequences have been a disaster for mankind.
It seems like you use a lot of yerba, wouldn't that make the infusion too strong and bitter? Or is it meant to be that strong?
I haven't found this to be the case - for bitterness, it's more about water/yerba contact time than it is about total volume, and I find that huge servings of yerba mate will basically just make the nice tastes a little stronger and increase the overall duration of the mate session without increasing overall bitterness.
@@yerbamatenow Thanks for the clarification
how can I try Yerba mate?
Amazon has some good inexpensive beginners kits especially stainless steel. I saw one that came with a little package of yerba.
All kinds of foods have psychologically active compounds and psychological effects. The division between "drug-containing" and not, is somewhat artificial and misleading.
There are literally thousands of compounds that occur naturally in all plants and virtually every other whole food. Some, like caffeine, are widely recognized. Others are recognized but not as widely (theobromine and theophylline for example, among others). Many are either very obscure and barely recognized at all or only by a few. And many others are entirely outside the scope of current human knowledge, even though they have their effects and interactions.
The interactions and metabolic byproducts are an extremely complex field of study, incompletely understood. Very incompletely.
Individual metabolic differences also play a large role, along with individual microbiome differences.
10:50 you've never tried properly prepared Gyokuro.