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. 80 - 100ºC 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 boiling water is poured. This is sipped on with a filtering straw known as a bombilla, and re-steeped throughout the day. *
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