Roasted maté tastes a bit like dark roasted coffee. It’s super rich and bold, with subtle caramel tones. Yerba maté (“the tea of the gods”) is the dried leaves and stems of a South American rainforest holly that is widely enjoyed around the world. It has the strength of coffee, the health benefits of tea, and the euphoria of chocolate. It contains 24 vitamins and minerals, 15 amino acids, and abundant polyphenols.
Traditionally the Maté Gourd and Bombilla (straw) are used for enjoying Yerba Maté. The gourd is filled three-quarters full with the leaves and after adding water, the brew is enjoyed by sipping through the bombilla.
BREWED COLOR AND TIME:
Amber - Steep tea for 3 to 5 minutes in simmering water (175ºF).
Yerba Maté Roasted Tea
Specific: Contains caffeine.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
How to Use Your Maté Gourd
- Fill your gourd 2/3 full of hot (not boiling) water.
- Place bombilla in the water and let it rest at an angle against the top of the gourd.
- Pour mate leaves on top of the water, letting them mound up.
- Poke about a 1/2 inch hole in the Maté mound on the opposite side to where the bombilla is resting.
- Sip through the bombilla and then re-pour with water through the hole.
- The first run may allow some leaves to get through, but then it seals as the Maté expands and sinks to the bottom around the bombilla.
- Put bombilla in an empty gourd and let rest at an angle against the top of the gourd.
- Fill the gourd 2/3 full of Maté leaves.
- Pour hot (not boiling) water on top of the leaves and sip through the bombilla.
- Refill and drink until the mate is not strong enough anymore. The first few sips may allow some leaves to come through, but it seals as the Maté expands around the bombilla.