Flavor Profile:Strong, herbaceous, grassy and slightly smoky.Ingredients:100% Organic Yerba Maté.Certified Organic by:Quality Assurance International (QAI)
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 Maté 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.
The Chimarrão Ritual
In Brazil, the drinking of Yerba Maté is practiced as a social ritual. Friends and family gather in a circle as the host prepares the beverage in a "cuia" (gourd) and drinks the first infusion with a filtered straw called a "bomba" or "bombilla." The cuia is refilled and passed to each guest in the circle. Everyone shares the same cuia and bomba joining in a bond of acceptance and friendship.
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).
Gourd & Bombilla
The Maté Gourd and Bombilla (straw) are traditional vessels used for enjoying Yerba Maté. The Gourd is filled one-third full with the leaves and after adding water, the brew is enjoyed by sipping through the bombilla.
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 MatÃ© is with a traditional gourd and bombilla (filter-straw). The following method allows you to get many re-infusions while avoiding any blockage of the bombilla filter-straw. Begin by filling the gourd 1/4 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 bombilla 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 drawing through the bombilla, simply remove the bombilla, 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 MatÃ© 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.
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