What is Yerba Mate?
YERBA MATE (Ilex paraguariensis), a plant native to subtropical Paraguay, is related to the holly family. Originally harvested by the indigenous Guaraní people of the region, the arrival of European Settlers spread the consumption of this plant across the continent. Ilex paraguariensis begins as a shrub and then matures to a tree that can grow up to 49 feet tall. The wide, serrated evergreen leaves are often called yerba and contain caffeine, theobromine, and theophylline which are known for their energizing and therapeutic effects.
Yerba boasts high amounts of antioxidants, minerals, and both anti-inflammatory and cholesterol-lowering properties.
On its own, the broken leaf of a Roasted Yerba has a slightly thick and smooth texture, with a flavour reminiscent of unsweetened cocoa nibs, and a warm herbal character to the linger. Mixed with the natural sweetness and complexities of the Masala spice mixture, the taste of cocoa is enhanced and smoothed on the palate, which lasts long into the linger and excites the tongue.
As Yerba is not tea and is not made from the tea plant (camellia sinensis), there is no astringency with a long steep.
- Add 2g of the Yerba per cup
- Pour 70-80ºC water over the blend
- Steep 5 minutes or more (depending on your preference)
This month, enjoy Mate Chai, our February tea of the month
Mate Chai pairs the caffeinated yerba leaf with a heavenly house blend of aromatic masala spices. The rich combination of sweet and piquant flavours boosts the natural toasted sweetness of the yerba. It is wonderful on both the nose and palate, lingering distinctively until the last sip.
