The Yerba-tea-plant, the source from which Mate tea is made, can be found all over South America. Traditionally, after the harvest, its wonderful green leaves are first shredded and then roasted over an open fire. This quick and dirty method can leave a burnt taste on the tongue. For MATE MATE another way was chosen, first fermenting the leaves very carefully and then for a brief moment exposing them to great heat. This process takes longer, but it’s well worth the extra time. Not only does it produce a better taste, but is the only way to preserve all the precious ingredients of the mate.
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