Organic Yerba Mate
Green Triunfo

SKU
5231-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. Refreshing green aroma with a delicate sweetness. 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

 

Character Refreshing, green, slightly smoky, slightly sweet
Tea Garden Organic certified farmer with decades of experience
Terroir Vale do Iguaçu, estado do Paraná, Brazil
Harvest June 2020
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.
Shade Naturally shaded by surrounding flora
Organic Cert. Certified organic farm
Grade 98/100 points; Highest Grade
€5.90
120g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5231-bio
€49.17 / 1kg
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.

Laboratory Tests

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.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

A large part of the mate production takes place in monocultures on cleared plantations - here all mate bushes grow at the same height and are exposed to the strong sunlight near the equator - for protection they therefore form particularly high levels of acid and caffeine, which can lead to unbalanced tasting mate tea.
The mate trees for our Triunfo Mate, on the other hand, thrive in mixed forest plantations between the natural vegetation, in the middle of the jungle. On the one hand, they are naturally shaded, on the other hand, the symbiotic coexistence with other plants in the original habitat allows them an optimal nutrient supply, which results in an extremely aromatic and harmonious mate tea. In addition, the Atlantic rainforest, which suffers greatly from deforestation, is thus protected and even supported in its regeneration by the planting of new mate trees. In order to give the plants enough time to recover between the harvesting phases, the plantation is divided into two sections, which are harvested alternately twice a year, so that each plant can form new shoots and gain new strength for two years after the harvest. The harvest itself is done with electric shears, which puts much less strain on the workers' wrists and also allows thick branches to be cut precisely without bruising the plant, which further facilitates the regeneration of the tree.
The harvested mate leaves are processed by the farmer himself and dried in a special two-stage process over an open fire from sustainably planted eucalyptus trees. Thanks to modern technology, the leaves do not come into contact with the smoke of the fire and the pollutants it contains at any time, as is often the case with other methods.

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. They also originated the traditional preparation in a gourd calebasse, the eponymous matí, with a straw made of sugar cane, the bombilla. The enormous social importance of mate for the Guarani, which can still be felt today in the mate culture of countries such as Brazil, Chile and Paraguay, becomes particularly clear from a mate origin myth: the Guarani lived for a long time as only semi-sedentary and changed their places of settlement every 4-5 years, when the soil was exhausted by agriculture and no longer productive. An old Guarani lost his strength at one of these temporary campsites and decided to let his tribe and family move on and wait for death in solitude. His daughter Ka'a Jarýi, however, out of love and respect for her father, decided to stay with him and assist him in his isolation. The Guarani gods, especially Pa' i Shume saw this and decided to reward this sacrifice. One morning, an old, unknown shaman came to the hut where Jarýi and her father lived and offered to fulfill a wish. The daughter remained silent, but the father wished for something to regain his powers and bring his daughter back to her tribe. The shaman gave him a green plant and instructed him to plant it and to collect the leaves for harvesting, crush them, dry them over fire and pour hot water on them. The old Guarani did this and was so invigorated by the drink that he and his daughter were able to return to the community of their tribe. Even today, Ka'a Jarýi is therefore revered as the goddess of the mate plant, which also gives comfort to the lonely and brings people together.
To this day, mate is a drink of enormous social and cultural importance in many countries of Central and South America. Sharing a mate always means an opportunity to exchange ideas, take a break, maintain relationships, or come together after work is done. For our farmer's workers, too, not a day goes by without a shared mate, during which the yerba mate is passed around in a large and not infrequently ornately decorated calabash and, if necessary, hot water is poured from the thermos flask that is always carried along.

Organic Certification

Preparation

Brewing Guide

3 heaped tsp. 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.

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