Traditional Steeping Method :: Roasted Yerba
A tradition rooted in connection + energizing ritual.
Roasted yerba maté is enjoyed across South America as a daily practice—shared among friends, passed around in a gourd, and sipped slowly through a filtered straw (bombilla).
Here’s how to steep Roasted Yerba traditionally :
- Fill your gourd about 2/3 full with roasted yerba maté
- Tilt and shake to bring finer leaves to the top
- Add warm water (not boiling) to moisten the leaves
- Insert your bombilla, then slowly add hot water (around 70–80°C)
- Sip, refill, and share
The flavour? Smooth, toasty, and gently energizing.
Why people love it:
~ Natural caffeine for sustained energy (without the sharp crash)
~ Rich in antioxidants
~ Traditionally used to support focus and digestion
~ A ritual that encourages slowing down and connecting
More than a drink—it’s an experience meant to be shared. Enjoy savings on our Tea of the Month, Roasted Yerba.
Have you ever tried preparing maté this way, or would you give it a try?