Yerba Maté Lemon

Brew & Taste

Yerba Maté Lemon has a wide variety of amazing attributes. The color of the infusion is greenish-yellow, depending on the steeping time. The taste is mild, elegant, without any astringency. In combination with orange zest and lemongrass, it feels extra refreshing and pleasantly sour.

Origins

The base of this refreshing blend is yerba maé – the leaves of the Paraguayan holly (Ilex paraguariensis), an evergreen tree that grows up to 15 meters in the wild. On plantations, however, it is kept shorter, to facilitate the harvesting of its small, firm, dark green leaves. Holly trees grow in the subtropical regions of South America, primarily in Argentina, Paraguay, and Brazil, where the combination of humidity, heat, and ample rainfall creates ideal conditions for slow growth and a high concentration of active compounds.
The leaves are harvested along with the twigs, briefly exposed to high heat to halt oxidation, and then dried and left to mature. It is this process that gives maté its distinctive character – earthy, slightly herbal, and yet surprisingly smooth. Combined with lemongrass and citrus zest, the drink becomes a degree lighter and refreshing, so you’ll appreciate it at any time of day.
Yerba maté has been prized for centuries not only for its taste but also for its stimulating and harmonizing effects. It invigorates the body, promotes concentration, and at the same time doesn't have as strong an effect as coffee. Thanks to its bioactive compounds, it also contributes to the body’s natural detoxification and overall vitality.

The most important compounds found in yerba maté include:

• caffeine (mateine),theobromine and theophylline,
• polyphenols and flavonoids,
• saponins,
• vitamins (A, B complex, C, E),
• minerals (magnesium, potassium, iron).

Lemongrass (Cymbopogon citratus), which complements the blend, is a tall, slender grass with long, narrow leaves and an intense citrus aroma. It originates from tropical Asia, but nowadays it's also cultivated in Africa and South America. It brings not only freshness to the infusion but also a mildly calming effect that balances the invigorating power of maté.

Lemongrass primarily contains:

• essential oils (citral, geraniol),
• flavonoids,
• antioxidants,
• B vitamins.

Citrus zest, both lemon and orange, adds a bright, sparkling note to the blend. They come from the fruits of citrus trees grown in the warm regions of Europe and South America. The aromatic oil content is released as soon as the first infusion is brewed and significantly colors the overall flavor profile.

They're rich in:

• essential oils (limonene),
• flavonoids,
• vitamin C,
• organic acids.

And now the most important part: Drinking yerba maté is a ritual. Slow, focused, shared. Traditionally, the drink is prepared in a vessel called a calabaza (a hollowed-out gourd) and sipped through a metal straw called bombilla. One person prepares the drink and adds water, while the others pass the calabaza around in turn. This beverage should be savored slowly, in rhythm with the conversation.

Perhaps that is precisely why maté has such a special quality. It invigorates, yet slows the mind, and brings people together around a simple yet powerful moment. 

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.