Brazil Despalada Green Yerba Mate Premium

Brew & Taste

Brazil Despalada Green Yerba Mate Premium makes a light beverage with an herbal aroma and a natural, pleasantly sweet taste.

Origins

The Paraná region is one of the regions that has become famous worldwide for its yerba maté. Located in southern Brazil, it has a subtropical climate with a good distribution of annual rainfall. The summers are hot and humid and the winters are dry. These conditions suit the Ilex paraguariensis trees whose leaves are used to make high-quality yerba maté. These are evergreens that inhabit places sheltered from the wind and direct sun and are also richly supplied with water. They have ovate, stiff leaves, and flowers with small, light green leaves and produce small, red drupes. But much more interesting than their fruits are the aforementioned leaves.

They contain caffeine, vitamins A, B and C and a range of antioxidants. That is why they were favored by the indigenous tribes that originally lived in the natural habitats of the Paraguayan holly, i.e. in Paraguay, Uruguay, Brazil and Argentina. Their custom of making a restorative drink from the leaves of this tall tree was taken up by the Spanish colonizers. They were so enthusiastic about the holly that they began to establish new plantations.

You might want to know how this premium yerba maté is made. First, the leaves and twigs must be hand-harvested, stuffed into large bags and left to ferment. During this process of natural oxidation, the leaves change their aroma and taste. Once it reaches the desired parameters, the workers heat it with hot air, stopping the fermentation. The maté then needs to be well-dried, cut and packaged.

Traditional maté preparation:

1. Maté is prepared in a maté gourd (hollowed-out and dried gourd) and drank hot or chilled using a bombilla (special metal straw).
2. Add 2-3 teaspoons of yerba maté into the gourd and cover with slightly warm water to give the leaves a firm consistency.
3. After a few minutes, pour hot water over the re-hydrated leaves and allow to infuse for 3 minutes.
4. Drink with a bombilla straw. There is a small strainer at the bottom to prevent any leaves from getting into the straw. Do not make the infusion too strong to avoid clogging bombilla.
5. You can repeat this process up to 5 times from one batch of mate. However, always infuse for a maximum of 3 minutes. If desired, use sugar, lemon, orange, rum, cognac or milk to flavor.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.