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Size: 4 oz. Classic Tin
Native Name: Yerba Mate
Origin: Iguaçu Valley, Brazil
Plucking Season: Summer

Introduction: The forests of the Iguaçu Valley are ideal both in climate and soil for the best Yerba Mate. The Iguaçu, meaning ‘big water’, is home to an amazing array of flora and fauna as well as the breathtaking Iguaçu Falls.

Yerba Mate
Yerba Mate is native to the region around the rivers Paraná, Paraguay, Uruguay and their tributaries. The herb was first used by the Guaraní, an important indigenous tribal people who traditionally prepare the beverage in a gourd (a ‘cuia’ or ‘mate’) and sip through a filtered straw (a ‘bomba’ or ‘bombilla’).

Yerba and Health
Similar to tea and dark chocolate, Yerba Mate contains the xanthines theobromine and caffeine known to increase mental alertness, focus and wakefulness. The herb is also rich in nutrients, vitamins and minerals and has been used in Guaraní remedies for centuries. Traditionally it has been used as a diuretic, a digestive aid, and to ease asthmatic symptoms. Recent studies have shown Yerba Mate to contain a significant amount of antioxidants.

Flavor Profile: Cooling, clear, bitter sweet flavor notes.
Ingredients: 100% Organic Yerba Mate
Certified Organic by: Quality Assurance International (QAI)

Brewing Suggestions
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 most gratifying way to enjoy Yerba Mate is with a traditional mate and bambilla (gourd and filter-straw). The following method allows you to get many re-infusions while avoiding any blockage of the bambilla filter-straw. Begin by filling the gourd ¼ to 1/3 full of leaf. Cover the top of the gourd with your palm, invert, and shake to sift the smallest particles to the top. With the gourd back to its upright position, tilt and shake the leaf to one side of the gourd. Place the bambilla against the mound of leaf with the filter end at the empty side of the gourd. Add an amount of cool water to the gourd next to the leaf, filling it halfway. Add hot water in the same way to fill the gourd completely. It is now ready to sip and enjoy. Just refill with medium hot water when necessary. If the leaf settles to the bottom of the gourd and restricts draw through the bambilla, simply remove the bambilla, tilt and shake the yerba back to the side of the gourd and add water as before.

Feel free to blend other flavorful or medicinal herbs with your Yerba Mate in the gourd. If you prefer your yerba sweet, sugar, stevia, or any other dry sweetener can be added and shaken with the dry leaf (for even distribution) before infusion.