Water Quantity

200 ml

Tea Quantity

1 tbs / 2 grams

Water Temperature

80 °C

Steeping Time

5-10 minutes

Known as ,,chimarrao'' in Portuguese or ,,ka'ay'' in Guarani this plant is traditional from South America. One interesting thing about this tea is the way it's served, traditionaly people are using a metal or bamboo straw called ,,bombilla'' and a cup called ,,calabash''.Mate was first consumed by the indigenous Guaraní who live in what is now Paraguay, south eastern Brazil, Argentina, Bolivia, Uruguay. Later on was spread on the other neighbouring areas. The consumption of yerba-maté became widespread with the European colonization in the Spanish colony of Paraguay in the late 16th century. In the mid-17th century, Jesuits managed to domesticate the plant and establish plantations in their Indian reductions in the Argentine province of Misiones. In 18th century Brazil became the largest producer of maté. When Brazilian entrepreneurs turned their attention to coffee in the 1930s, Argentina, which had long been the prime consumer, took over as the largest producer, resurrecting the economy of Misiones Province, where the Jesuits had once had most of their plantations.

About Mate tea:Maté is a rich source of caffeine. On average, maté tea contains 92 mg of chlorogenic acid per gram of dry leaves, and no catechins, giving it a significantly different polyphenol profile from other teas. The mate bush - also known as Ilex paraguariensis or holly - is a woody plant found mainly in South America. It usually grows wild. Its red fruits fall off after ripening and new mate plants develop from them. Mate plant has also been cultivated on plantations but it doesn’t grow that high as in wilderness. After a total of four years of growth, the first harvest takes place. The time of ripening is crucial for the drink to have a full flavour. The strong leaves are picked by hand between May and September and dried for further use. The following harvest intervals take place after one or two years, depending on the growing region. A mate plant can grow and be harvested for many years.

The tea can be obtain in 2 ways:
Simple drying: The leaves are air-dried, and after coarsely crushed. In the process, parts of the stem are also retained in the finished infusion.
Drying over fire: The water content is reduced in the first phase and the harvest is crushed. During fire drying, the plant can get an additional smoky aroma.

Food pairing:hams, salamis, and cheeses,olives, cherry tomatoes, potato chips, and nuts. Can be served with snack board that include just about anything.

Origin: Argentina, Paraguay and Uruguay.

Tea Type: Mate

Taste flavour: earthy, sweet, slightly bitter yet fresh.

Caffeine: high

Number of servings: use 1 tbs/ 2 grams per cup -50 grams pouch =25 cups

Using with: glass infuser mug, teapot with infuser, infuser & strainers, paper filer bag.

Preparation: 1 tbs loose tea -into an infuser/pot/paper tea bag
200 ml water boild at 80 degrees

Infusing time: 5-10 minutes

Ingredients:yerba mate. Suitable for vegans and vegetarians;

Mate Green