Jun
Yerba Mate was first cultivated and used by the indigenous Guarani people in southern Brazil. Yerba Mate leaf is grown and harvested in a similar way to traditional tea leaves. Young leaves are cut just before they reach full growth, steamed, and sun dried to allow development of their flavour. Yerba Matte is known for high caffeine content, similar to that of a mild Arabica coffee. In addition to caffeine Yerba Mate offers an array of useful nutrients and minerals making it a particularly desirable natural energy drink. Key nutritional properties include the flavonoids quercetin and rutin, three xanthines: caffeine, theobromine and theophylline, the main one being caffeine, and a selection of minerals including potassium, magnesium, and manganese. Yerba Mate is a very popular drink in Paraguay, Argentina, Brazil, Uruguay and other Latin American Countries where it is enjoyed hot or cold. A variety of accessories commonly used include drinking straws with filters called bombillas. This Brazilian Yerba Mate contains approximately 80 mg of caffeine per cup.
Brewing Guide: 1-2 tea spoons in 250 ml water at 100°C for 6-8 min
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