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. 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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