Yerba Mate

Style: Yerba 

Origin: Blended at Westholme

Ingredients: Roasted Yerba Mate, Black Pepper, Cardamom, Cinnamon, Ginger Root, Cloves

Description: 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. Yerba boasts high amounts of antioxidants, minerals, and both anti-inflammatory and cholesterol-lowering properties. A warm, naturally sweet and spiced take on a traditional Roaster Yerba, our 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.

Tasting Notes: The mouth-watering aroma of cardamom and cinnamon sweeten the steam of the cup. 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.

Brewing Instructions: 2g per cup. 80ºC water. steep 5+ minutes.

* For Traditional Brewing: As Yerba is not made from the tea plant (camellia sinensis), there is no astringency with a long steep. Typically, a mate ( a dried, hollow gourd) is filled about half-way with Yerba, on which cold to less than boiling water is poured. This is sipped on with a filtering straw known as a bombilla, and re-steeped throughout the day. *

Organic

Style: Yerba 

Origin: South America

Ingredients: Roasted Yerba Mate

Description: 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. Yerba boasts high amounts of antioxidants, minerals, and both anti-inflammatory and cholesterol-lowering properties.

Tasting Notes: The broken, roasted leaves have a slightly thick and smooth texture to the steep, with a flavour reminiscent of toasted unsweetened cocoa nibs, and a warm herbal character to the linger.

Brewing Instructions: 2g per cup. 70 - 80ºC water. steep 5+ minutes.

* For Traditional Brewing: As Yerba is not made from the tea plant (camellia sinensis), there is no astringency with a long steep. Typically, a mate ( a dried, hollow gourd) is filled about half-way with Yerba, on which cold or less than boiling water is poured. This is sipped on with a filtering straw known as a bombilla, and re-steeped throughout the day. *

Organic

Style: Yerba 

Origin: Brazil

Ingredients: Green Yerba

Description: 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. Yerba boasts high amounts of antioxidants, minerals, and both anti-inflammatory and cholesterol-lowering properties. However, its growing popularity as a coffee substitute in North America is likely due to the caffeine content. There is comparatively more caffeine in a cup of Yerba than in most teas. This drink is an excellent choice for a consumer looking to boost focus and reduce fatigue.

The vessel used for Yerba, traditionally a cured, hollow gourd, is known as the mate. This holds the yerba, a complex word which translates roughly to ‘herb’ in English. A straw crafted with a filter helps to strain the loose infusion, and is usually called a bombilla. Often, a single prepared Yerba Mate is ritually passed around a group who have gathered to relax and socialize, much as you would gather for tea or coffee.

Tasting Notes: A pure leaf yerba mate with a distinctly fresh, grassy zest. There cup has a natural sweetness and ends with a smooth, persistent flavour on the whole palate.

Brewing Instructions: 2g per cup. 70 - 80ºC water. Steep 5+ minutes.

* For Traditional Brewing: As Yerba is not made from the tea plant (camellia sinensis), there is no astringency with a long steep. Typically, a mate ( a dried, hollow gourd) is filled about half-way with Yerba, on which cold or less than boiling water is poured. This is sipped on with a filtering straw known as a bombilla, and re-steeped throughout the day. *

Organic