Yerba Mate (yer-bah mah-tay) is a traditional South American brew that's been said to offer the the “strength of coffee, the health benefits of tea, and the euphoria of chocolate" all in one beverage. Of the six commonly used stimulants in the world: coffee, tea, kola nut, cocoa and guarana, yerba mate has the best balance, delivering both energy and nutrition.
Yerba mate is made from the naturally caffeinated and nourishing leaves of the celebrated South American rain forest holly tree (Ilex paraguariensis). For centuries, South America’s Aché Guayakí tribe have sipped yerba mate from a traditional mate gourd for its rejuvenation effects.
The leaves of the rain forest mate tree naturally contain 24 vitamins and minerals, 15 amino acids, abundant antioxidants. As quoted by the Pasteur Institute and the Paris Scientific society "it is difficult to find a plant in any area of the world equal to mate in nutritional value" and that yerba mate contains "practically all of the vitamins necessary to sustain life."
Yerba mate contains caffeine, theophylline, and theobromine, well-known stimulants also found in tea, coffee and chocolate. The caffeine content varies between that of green tea and coffee. Unlike tea, yerba mate has a low tannin content so it can be strong like coffee with out becoming extremely bitter. Unlike coffee, yerba mate is not oily and acid forming, so it is less likely to cause stomach acid and jitters.
Yerba mate is very versatile and can be prepared a variety of ways, from a tea infuser or French press to a coffee machine, even an espresso maker. It can be consumed hot, or cold, and served with milk and honey or iced with lemon and mint, the combinations are endless.
100 g [3.6 oz] - - 30-50 cups per bag, depending on your desired strength
1 tsp per cup
- First Steep 3-5 minutes
- Second Steep 4-6 minutes
- Third steep 6-8 minutes
212° F/100° C
Ingredients: yerbe mate