Organic Green Yerba Mate – Brazil

Brew & Taste

Brazil Yerba Maté Green gives a slightly earthy drink, as is usual with maté, while at the same time you will notice the taste of herbs and a pleasant sweetness. The infusion is a light brown.

Origins

The ancient tribes of Argentina, Brazil, and Paraguay considered it sacred. It helped them overcome fatigue and stay focused on all the possible dangers of the Amazonian rainforest. We know what is behind yerba mate's unique abilities, they are mainly theobromine, caffeine and theophylline and then vitamins and many minerals. At the beginning of it all are the evergreen trees of the Paraguayan holly (Ilex paraguariensis) growing in Argentina, Chile, Brazil, Uruguay and Paraguay. They reach a height of around 20m, but are kept lower for the purpose of harvesting leaves and twigs. Paraguayan hollies thrive in shady places, near streams and rivers. Each 3-4 years, the stiff furthermost leaves are harvested. The whole branches are stuffed into sacks by workers and left to ferment. Thanks to the natural fermentation process, the plant material changes both color and flavor. When this process is complete, everything must be subjected to high temperatures to stop the fermentation at the right moment. This is followed by drying and further bagging. Yerba Mate is aged in these for 1-2 years. Only at the end of this process can it be ground, sorted and packaged. As is well known, South Americans drink it from the maté gourd, the hollowed-out fruit of the calabash tree, with a special straw called a bombilla. But you can enjoy your maté from your favourite mug or thermos. We recommend trying it as a hot or iced drink.

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 let it 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.