The Argentine Mate Language
The word maté derives from the quichua word "mati", which means glass or recipient for drinking, but it has been generalized as the common name of the fruit of the gourd plant–
Lagenaria vulgaris- especially the varieties used to prepare and serve the infusion of yerba maté ("poro" and "galleta").
So, with the later proliferation of gourds made of the most varied materials, destined to prepare this infusion the word maté began to be used to refer also to any kind of container.
Then, the word "maté" began to name the infusion itself.
According to the way this beverage is prepared, it is known as:
"Amargo" (bitter), "verde" (green) or "cimarrón": it is the maté without sugar
"Dulce" (Sweet): prepared with sugar
"Tereré": bitter maté brewed with cold water
"Cocido" (cooked) or "Yerbeao": prepared like tea.
In this section we will refer mainly to the brewed maté (sweet or bitter), inseparable companion of our people.
Colloquially people also use the word maté to refer
to the head
According to the way or the ingredients used
to brew the maté, it is, for the popular
tradition, a comunicator of moods or brewer’s
desires towards the one who will drink the maté.
Unsweetened maté: Indifference
Sweet maté: Friendship
Very sweet maté: Talk to my parents
Cold maté: Despise, indiference
Maté with balm: Disgust
Maté with cinamon: You are in my thoughts
Maté with burnt sugar: I like you
Maté with orange peel: Come for me
Maté with tea: Indifference
Maté with coffee: Forgiven offense
Maté with molasses: I sympathize with your sadness
Maté with milk: Esteem
Very hot maté: I’m so in love with you
Boiling maté: Hate
Tasteless maté: Repulse
Maté with cedrón: Agreement
Maté with honey: Marriage
Obstructed maté: Repulse
Foaming maté: True love
Consecutive matés: Ill will
Maté with Ombú: It is equivalent to streghten the maté
Maté brewed through the bombilla: Dislike