Roasted Yerba Mate Premium

Brew & Taste

Roasted Yerba Mate will be a treat for seasoned maté lovers. Its dark brown infusion has a strong smokey and earthy aroma. Similar notes are reflected in the taste.

The taste of maté is very distinctive and not everyone will immediately love it. However, long-term drinkers will find subtle flavor nuances that depend on the order of infusion, its strength, temperature and maybe even the mood in the room. After all, maté should be shared.

Origins

What is this "legendary" yerba maté? The dried and crushed leaves of the Paraguayan holly (Ilex paraguariensis). The drink brewed from them is especially popular in South America. However, its reputation as a stimulating drink has long since crossed the continent's borders. Today, maté is popular all over the world, both hot and iced, roasted, flavored, instant... But of course, maté in its natural form provides the most health benefits and the maximum flavor. That's why we carry this premium product from verified Argentinian farmers. It's made using a traditional process, so it's full of caffeine, theobromine, theophylline, vitamins A, C and B as well as calcium, manganese, magnesium, iron and other minerals. With their contribution, and with the action of antioxidants, which yerba maté is also rich in, the drink can contribute to the comprehensive health of its consumers, promoting the alleviation of fatigue, hunger and activating metabolism.

Yerba maté is associated with the indigenous Guarani tribe. Its members prepared the drink from holly for ritual purposes, to unite the tribes, during important visits, etc. Maté is usually served in a hollowed-out gourd and sipped with a special metal straw (bombilla).

The Paraguayan holly is an evergreen tree, about 20m tall, found in the lowlands of Brazil, Argentina, Chile, Paraguay and Uruguay. It is water-bound, so it is usually found around streams and rivers, in the shade of taller trees. The tough green leaves are harvested with the twigs. First, farmers stuff them into sacks and leave them to ferment naturally. When they recognize that the process is at the necessary stage, they expose the crop to high temperatures to stop it. They continue to dry the maté and grind it into coarse pieces. These are put back into sacks and matured for 12-24 months. Finally, it needs to be dressed, finely ground, sorted and packaged.

Traditional preparation:

1. Traditionally, mate is prepared in a mate gourd (dried and hollowed-out gourd) and savore hot or chilled through a bombilla (special metal straw).
2. Add 2-3 teaspoons of leaves into the gourd and cover with slightly warm water to give the leaves a firm consistency.
3. After a few minutes, cover leaves with hot water and steep for 3 minutes.
4. Slide a bombilla into the mate gourd and sip the refreshing drink slowly. There is a small strainer at the bottom to prevent any leaves from getting into the straw. Avoid using too much mate to prevent the bombilla from clogging.
5. You can repeat this process up to 5 times from one batch of mate. However, always re-steep for a maximum of 3 minutes.
6. Optionally, 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.