Organic Yerba Mate
Aged Triunfo

Cultivation

A large portion of mate production takes place in monocultures on cleared plantations. In them, all mate shrubs grow at the same height and are exposed to strong sunlight. To protect themselves from the sun, they produce more acids and caffeine. This can lead to poorly digestible mate tea.

However, our producer's mate plants thrive in mixed plantations, in the middle of the jungle and among the natural vegetation. Not only does this provide them with natural shade, but their symbiotic co-existence with other plants in their original habitat allows them to receive an optimal supply of nutrients, resulting in aromatic, balanced mate tea. Furthermore, the Atlantic rainforest, which is suffering from severe deforestation, is spared, and the planting of new mate trees supports its regeneration. In order to give the plants enough time to recover between harvests, harvesting is alternated between two sections of the plantation. Each plant is given the chance to develop new shoots and gain strength for two years after harvest. The harvest itself is carried out with electric shears, meaning thick branches can be cut off precisely and without crushing the plant, which further enables its regeneration.

The harvested mate leaves are processed by the farmer and dried in a special two-stage process over an open fire made from sustainably planted eucalyptus trees. Thanks to our producer's unique method, the mate leaves never come into contact with the smoke from the fire and its pollutants.

The Origin of Yerba Mate

Historically, mate has been consumed by indigenous groups in South America for more than 500 years. The Guarani, who today live in Brazil, Paraguay, Bolivia, Argentina and Uruguay, were the first to process the mate plant into mate tea by crushing and fire-drying it. They also originated the traditional preparation in a calabash gourd – the eponymous Matí – with a sugarcane straw, known as a Bombilla.

To this day, mate remains a beverage of immense social and cultural significance across many Central and South American countries. Sharing a mate always offers an opportunity to talk, take a break, nurture relationships or gather after a hard day's work. For our farmer's workers, too, not a day goes by without sharing a mate, where the yerba mate is passed around in a large, often elaborately decorated calabash, topped up with hot water from a flask that is always kept close at hand.

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Brewing Guide

3 heaped teaspoons per 200–300ml (80–85°C) water; steep for 2–3 minutes. Suitable for several infusions.

Yerba Mate can be infused for longer periods of time, especially for second and third infusions.

Packaging

High quality, airtight, resealable standing zipper pouch to preserve flavour and protect against oxidation and contamination.

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Our philosophy

For thousands of years, cultures all over the world have been using a variety of plants and nutritious foods to naturally foster vitality and good health.

With our products, we try to emulate this ancient wisdom as much as possible.  

Consequently, our philosophy is simple: in everything we produce, we strive for the highest standards of quality and purity, with a focus on organic and natural ingredients.

We follow this philosophy with meticulous care on all levels, down to every last detail.

Learn more.

Distributed by:

Yoshi en GmbH

Schöneberger Str. 21A

10963 Berlin