Yerba Mate
Triunfo Aged Organic

Highest Grade 98 P.

SKU
5232-bio
Sustainably grown and certified organic green yerba mate from the original and best mate terroir, the Vale do Iguaçu. Hand-harvested and dried in a modern process over eucalyptus fire without smoke contact. Aged and dried for a full-bodied, earthy aroma. 120g
  • From certified organic cultivation, no pesticides
  • Extra large cut, for optimal preservation of nutrients
  • From the native region of mate in the Atlantic rainforest of Brazil
  • Best terroir in Vale do Iguaçu, known for its ideal mate growing conditions
  • Symbiotic cultivation in mixed forests, leading to natural, sun-protected growth of mate trees which interact naturally with other plants
  • Harvesting every two years, providing the plants with enough time to regenerate
  • Modern air drying process, through which the mate leaves only come into contact with hot air and not with the actual smoke of the sustainably cultivated eucalyptus wood used
  • Naturally, gently aged for at least 6 months in special warehouses, without moisture or heat
 
Character earthy, creamy, full-bodied, subtly sweet
Tea Farm Organic certified farmer with decades of experience
Terroir Vale do Iguaçu, estado do Paraná, Brazil
Harvest June 2020
Cultivar 100% Ilex paraguariensis
Processing Hand-harvested, dried through the process of “sapeco”, at 300°C for less than 60 seconds, then at 90°C for up to 3 hours. Aged for at least 6 months.
Shade Naturally shaded by surrounding flora
Organic Quality Certified organic farm
Grading Highest Grade (98/100 p.)
€5.90

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5232-bio
€4.92 / 100g
In stock

Tea Farm

Our mate producer's plantations are located in the mate tree's native region, the Atlantic rainforest of Brazil, in the famous Vale do Iguaçu. The land belongs to the indigenous Guarano people, who have been worshipping and using the mate plant for hundreds of years. The valley's climatic conditions and mineral-rich soil provide optimal growing conditions for the plant.

Our producer is one of the most experienced in Brazil, and has been growing and producing organic mate tea for decades. The employees consume the plantation's mate at work every day. During breaks, they pass around the traditional drink, which is served in a calabash gourd.

Character

The processing of fresh, large leaves gives the mate a deep, yet fresh, green aroma, with spicy, smokey notes.

When brewed, especially in strong infusions and when served in a calabash gourd, the mate develops a slightly bittersweet taste, similar to that of the Chinese jiaogulan herb. It has a complex but balanced flavour.

Infusions

Within the broad category of "Infusions" are a number of teas not produced from the tea plant Camellia sinensis. This category is also known as tisane or herbal teas. Popular examples include mountain herbal tees from the Alps and Mt. Olympus, rooibos from South Africa, mate and lapacho from the Amazon, and Chinese herbs such as jiaogulan and lao ying. Such teas contain a wide range of nutrients, but in contrast to true teas, infusions are typically not processed after harvest and instead only dried.

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.

Preparation

Preparation

3 heaped tsp. tea leaves per 200-300ml 80-85°C water; allow to 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.

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