Yerba maté is a beverage made from the leaves of a South American evergreen tree, the Ilex paraguariensis, which is a member of the holly family. Long before it was christened with its scientific botanical name however, this plant was known to the people of South America as Caa. The tree was regarded as a “tree of the gods” for being such a health-giving plant.
It’s leaves produce a beverage which is naturally caffeinated and full of essential vitamins, and minerals, and other natural compounds which boost your immunity, physical stamina, metabolism and cellular health.
The flavour of Yerba maté is often described as a bittersweet, earthy flavour. Delicate and herbal, it leaves a pleasantly sweet aftertaste and is much softer on the palate than tea, coffee or even green tea.
There are many subtle differences in flavour that are influenced by a number of factors. Growing locations, leaf-drying techniques and preparation, and the way it is brewed all play a part. Most Yerba maté farmers dry their leaves without exposure to smoke from the fire, so as not to sacrifice any of the health benefits.
Here at Yerba maté Australia, we stock several different varieties and flavours from our trusted growers, so that you can try all the options and see what you like best.
This subtropical plant only grows in very specific climatés and soil, and can be found in small regions in a handful of South American countries. The leaves are typically harvested once a year, or once every two years in the wild. Once harvested, they are dried – sometimes in the traditional way, over a fire – which gives the drink it’s “toasted” flavour. Other methods are also used with more modern techniques which do not involve direct exposure to fire.
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