Yerba Mate was first used by the Guarani Indians, who believed it could cleanse and heal the spirit. Now millions enjoy it in South America. Our Mate is grown on a 100% organic family farm in Southern Brazil.
Chimarrão, a style of Yerba Mate, is a local favorite in Rio Grande do Sul (a state in southern Brazil). The composition of the leaf is in the form of a powder, unlike the full leaves of the traditional Yerba Mate. The powdered consistency provides a creamy texture to the brew. Yerba Mate (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.
In Brazil, the drinking of Yerba Mate is practiced as a social ritual. Friends and family gather in a circle as the host prepares the beverage in a “cuia” (gourd) and drinks the first infusion with a filtered straw called a “bomba” or “bombilla.” The cuia is refilled and passed to each guest in the circle. Everyone shares the same cuia and bomba, joining in a bond of acceptance and friendship.
Ingredients: 100% Organic Yerba Mate.
Strong, herbaceous, grassy, and slightly smoky.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
The Mate Gourd and Bombilla (straw) are traditional vessels used for enjoying Yerba Mate. The gourd is filled three-quarters full with the leaves and after adding water, the brew is enjoyed by sipping through the bombilla.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf|
|165 – 175°F (74 – 79°C)||3-5||5-10||Fill gourd 3/4 full|