Maté is an intensely powerful herb, native to the subtropical rainforests of Argentina, Brazil, Uruguay, and Paraguay. South Americans have been sipping at this energy brew for centuries, used traditionally as a stimulant, digestive aid, and a tonic for depression and pain. Maté is dried over fire to inhibit fermentation; this allows the leaves to keep their green colour, while also locking in their load of essential vitamins and minerals. After the drying process, the maté is shredded, and left to age for a year in cedar containers, before becoming yerba maté.
Yerba Maté green, mango bits, pineapple bits, citrus peels, mangosteen peels, flavour, sunflower petals.
1-2 tsp 8 oz. cup 212°F 5-7 min.
Tried & Tested Tips
Use boiling water when preparing herbal and fruit teas.
For iced teas use a little less water or more of the tea blend. Add desired sweetener and then ice cubes.
Great with white sugar, brown sugar, sweetener, honey, agave and maple syrup.
Not suitable with dairy products.