Overview Introduction Yerba mate is the dried leaves and stems of a South American rainforest holly, and is the national beverage of Paraguay. The term mate is a Guarani Indian word for gourd, referring to the hollowed out gourds once used to hold the tea. In traditional use of yerba mate, the tea cup is often shared among close friends and family, all of whom use the same straw, or bombilla. Sharing the same straw is considered a sign of total acceptance and friendship. Yerba Mate is one of the worlds most effective and healing beverages with over 196 active compounds which shadows the active compounds found in Green tea (Camellia sinensis) which has about 144. Constituents Tannins, antioxidants, polyphenols, amino acids, saponins, vitamins and flavonoids. Parts Used Dried leaves and leaf fragments, mixtures frequently include flowers. Typical Preparations Traditionally used as a tea, and sometimes available in tea bags, though less effective as such. Taste A full bodied green taste with a bold mate character. Aroma Like freshly cut grass with powerful green depth Brewed color Cloudy green Brew Time 3-4 minutes (average) Properties Traditionally used for mental & physical fatigue; has caffeine. Summary Shade grown Yerba mate is far more nutritious and tasty compared to sun grown Yerba mate. One can see the difference just by looking at the color of the dried material. Shade grown Yerba mate is a bold dark green and has a nice heavy taste. Sun grown Yerba mate is pale in color (a little like dried hay) and has a relatively flat taste. 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.
Contains Tannins, antioxidants, polyphenols, amino acids, saponins, vitamins and flavonoids.
Traditionally used as a tea, and sometimes available in tea bags,
A full bodied green taste with a bold mate character