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Home»Herbs »Yerba Maté
100% Organic
Green Brazilian Maté
Yerba Maté
Iguaçu Valley, Brazil
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Flavor Profile:A bright, green flavor and aroma.Ingredients:100% Organic Yerba Maté.Certified Organic by:Quality Assurance International (QAI)
Much of Yerba Maté is aged for around two years before being packaged for sale. Green Brazilian Maté however, is not aged, but packaged fresh for a brighter, greener flavor and aroma.

Yerba Maté was first used by the Guarani Indians who believed it could cleanse and heal the spirit. Now millions enjoy it in South America, especially in Brazil, Paraguay, Uruguay and Argentina. Our Yerba Maté is grown on a 100% organic farm in Southern Brazil.

The Plant
Maté (Ilex Paraguariensis) is an evergreen plant of the holly (family Aquifoliaceae). The plant can reach heights of 10-12 meters, but is generally pruned at about 4-6 meters. Although the plant does produce small flowers and fruit, only the distinct oval shaped leaves and stems are plucked for processing.

Maté Constituents
Maté contains vitamins (A, B1, B2, C and E), mineral salts, 15 amino acids and high level of antioxidants. Its chemical constituents also include alkaloids (caffeine). Maté is known to help cope with stress and is beneficial for the nervous and immune systems.

Gourd & Bombilla
The Maté Gourd and Bombilla (straw) are traditional vessels used for enjoying Yerba Maté. The Gourd is filled one-third full with the leaves and after adding water, the brew is enjoyed by sipping through the bombilla.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
170°F (77°C)Best with Spring water14-51
Yerba Maté is very flexible and can be brewed in a variety of ways.
To prepare like an herbal infusion or tea, simply steep 1 teaspoon of leaf per 8 ounces of medium hot water (150 to 170 F) for 4 to 5 minutes. Just be careful to use below boiling water. If the water is too hot, some of the nutritional value of the leaf will be destroyed.
The most gratifying way to enjoy Yerba Maté is with a traditional gourd and bombilla (filter-straw). The following method allows you to get many re-infusions while avoiding any blockage of the bombilla filter-straw. Begin by filling the gourd 1/4 to 1/3 full of leaf. Cover the top of the gourd with your palm, invert, and shake to sift the smallest particles to the top. With the gourd back to its upright position, tilt and shake the leaf to one side of the gourd. Place the bombilla against the mound of leaf with the filter end at the empty side of the gourd. Add an amount of cool water to the gourd next to the leaf, filling it halfway. Add hot water in the same way to fill the gourd completely. It is now ready to sip and enjoy. Just refill with medium hot water when necessary. If the leaf settles to the bottom of the gourd and restricts drawing through the bombilla, simply remove the bombilla, tilt and shake the Yerba back to the side of the gourd and add water as before.
Feel free to blend other flavorful or medicinal herbs with your Yerba Maté in the gourd. If you prefer your Yerba sweet, sugar, stevia, or any other dry sweetener can be added and shaken with the dry leaf (for even distribution) before infusion.
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Learn more about: Frequent Leaf Program

By the Ounce 20
Classic Size Tin (4 oz.) 55