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Size: 16 oz. bulk loose leaf
Native Name: Yerba Mate
Origin: Iguaçu Valley, Brazil
Plucking Season: Summer

Introduction: Yerba Maté was first used by the Guarani Indians, Yerba Maté was first used by the Guarani Indians, who believed it could cleanse and heal the spirit. Now, millions enjoy it in South America. Our Maté is grown on a 100% organic, family farm in Southern Brazil.

Chimarrão is a style of Yerba Mate and a local favorite in Rio Grande do Sul (a state in southern Brazil). The composition of the leaf is in the form of a powder, unlike the full leaves of the traditional Yerba Mate. The powdered consistency provides a creamy texture to the brew.

Yerba Maté (Ilex Paraguariensis) is an evergreen plant of the holly (family Aquifoliaceae). The plant can reach heights of 10-12 meters, but is generally pruned at about 4-6 meters. Although the plant does produce small flowers and fruit, only the distinct oval shaped leaves and stems are plucked for processing.

Maté contains vitamins (A, B1, B2, C and E), mineral salts, 15 amino acids and high level of antioxidants. Its chemical constituents also include alkaloids (caffeine).

Flavor Profile: Strong, slightly smokey flavour.
Ingredients: 100% Organic Yerba Mate
Certified Organic by: Quality Assurance International (QAI)

Brewing Suggestions
Chimarrão Yerba Mate is very flexible and can be brewed in a variety of ways.

To prepare like an herbal infusion or tea, simply steep 1 teaspoon of leaf per 8 ounces of medium hot water (150 to 170 F) for 4 to 5 minutes. Just be careful to use below boiling water. If the water is too hot, some of the nutritional value of the leaf will be destroyed.

The experience of drinking mate is made so much richer with the use of the traditional gourd and bombilla and sharing it among friends. A Mate enthusiast describes the traditional “Ritual of Chimarrão” as follows:

“In traditional use, the cuia (calabash or gourd) is often shared among groups of friends and family, passed around from person to person in a circle. Those who share the mate join in a kind of bond of total acceptance and friendship. In a traditional chimarrão-sharing event, there is one person who pours the hot water and serves up the cuia. At a party of close friends, this person is often the host. Generally the server will start a new infusion and then take the first drink. He or she will drink all the water in the cuia, taking several good sips until air is heard coming through the bomba. Once done, the server will again fill the cup with hot water and hand it to the next drinker, who will also drink the entire contents of the cup before handing it back to the server. The cup will once again be filled and handed to the next person, who does the same. This process will continue, going around the circle many times, until there is no flavor left in the infusion.”