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Roasted Mate 1 oz

$1.25

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Description

YERBA MATE - Green Country of Origin: Brazil Region: Southern Brazil - state of Parana and Mato Grosso Shipping Port: Porto Alegre Altitude: below 1000 feet Cup Characteristics: Greenish and vegetative Infusion: Tending light and yellowish Information: Also known as Paraguay tea and yerba mate; mate is an herb prepared from the leaves of a South America evergreen shrub, Illex paraguayensis, a relative of the common holly. The leaves are oval and about 6 inches long. Flowers of the plant are small and white. The fruit appears in small clusters of tiny red berries growing close to the stems of the plant. Like guarana and yopo, mate is rich in caffeine and was used as a caffeine beverage source by the native population of Latin America centuries before the European settlers arrived to establish coffee plantations. Mate leaves are processed somewhat like tea leaves. The tips of the branches are cut just before the leaves reach full growth and the leaves are steamed and dried (in fired mate the leaves are dried over fires) The dried leaves are sifted and allowed to age in order to enhance the flavor of the mate. The caffeine content of mate is comparable to that of mild arabica coffee. Hot tea brewing Method: Use 1 teaspoon per one cup of boiling water. Pour boiling water into pot and let it steep for 5-7 minutes. Pour into your cup and savour a South American tradition. Traditional tea brewing Method: The tea is prepared from the dried leaves, using one teaspoon of dried leaves per cup of boiling water. The aroma and flavor are of vegetative green leaves (there is also a toasted mate - which tastes quite toasty and is an acquired taste). The traditional native procedure involves making a cold water infusion in a small bowl and inserting a hollow tube or straw into the bowl, through which the tea is sipped. Some of the tubes are made of silver with a perforated strainer at the bottom to prevent the mate leaf particles from being sucked up through the tube. The bowl, called a cuya, and the tube, the bombilla are used in ceremonies at which participants take turns sipping mate through the silver straw.

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Lemon Yerba Mate, 1 oz

$2.50

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LEMON FLAVORED MATE (Traditional Drinking Herbs) Small Batch Blended and Packed in Canada at The Metropolitan Tea Company. HACCP Certified. Ingredients From: Brazil / Egypt Region(s): Parana / Nile River Delta Shipping Port(s): Santos / Alexandria Grade(s): Unroasted, 1st Grade Growing Altitudes: 1 – 3000 feet above sea level Manufacture Type(s): Traditional, sun + machine dried. Cup Characteristics: Tending slightly sweet, this green mate finishes with palate cleansing Egyptian lemon. Delicious and invigorating. Infusion: Pale yellowy green. Caffeine / Antioxidant Level: Medium / Very High Luxury Ingredients: Green mate, and Lemon pieces. Information: Buenos Aires, long known as the Paris of Latin America is a city of cafés. Many of the most famous of these can be found on the European flavored streets of San Telmo, the city’s oldest residential barrio, (neighborhood). San Telmo’s decidedly Bohemian feel is best experienced with a stroll through the narrow streets that wind and converge at elegant intersections anchored by such celebrated cafes as the Bar Británico, El Hipopótamo and Bar el Federal. A stop at any of these establishments offers an opportunity to enjoy a Picada, an Argentinian plate of meats, cheeses, bread and olives followed by a steaming cup of Mate served as a non-alcoholic digestif. Mate has been quaffed in large quantities by porteños (citizens of Buenos Aires) since at least the 17th century. The beverage is traditionally prepared by packing dried Mate leaf into a hollowed calabash gourd and sipping it through a silver straw, known as a bombadillo. The drink was introduced to European settlers by native inhabitants of the region who prized the leaf for it’s soothing effect on the digestive system and restorative properties, owing to the presence of Mateine, a relative to caffeine. Recent studies have shown that the tea is also rich in a multitude of nutrients including antioxidants, Vitamins A, C, E, B11, B2, calcium, potassium and more. What’s more, Mate is believed by some to improve cholesterol levels and allergy symptoms.* The best part of a steaming cup of Mate however is the flavor. On its own, the cup is raw, pleasingly bitter with a subtle astringent bite. We’ve sourced a delicious new variant on tradition in the form of this amazing lemon flavored blend. The presence of all natural lemon flavoring adds an incredible layer of sweet and sour citrus that fills out the cup and lingers on the finish. You won’t find a more pleasing after dinner drink anywhere, except perhaps in the cafés of Buenos Aires itself. *Metropolitan Tea does not endorse these claims. For more, visit the Yerba Matte Association of the Americas. http://www.yerbamateassociation.org/index.php?p=studies Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 teaspoon, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes according to taste (the longer the steeping time, the better the flavor as more fruit or herb flavor is extracted). Garnish and sweeten to taste.

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Green Yerba Mate 1 oz

$1.50

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Description

YERBA MATE - Green Country of Origin: Brazil Region: Southern Brazil - state of Parana and Mato Grosso Shipping Port: Porto Alegre Altitude: below 1000 feet Cup Characteristics: Greenish and vegetative Infusion: Tending light and yellowish Information: Also known as Paraguay tea and yerba mate; mate is an herb prepared from the leaves of a South America evergreen shrub, Illex paraguayensis, a relative of the common holly. The leaves are oval and about 6 inches long. Flowers of the plant are small and white. The fruit appears in small clusters of tiny red berries growing close to the stems of the plant. Like guarana and yopo, mate is rich in caffeine and was used as a caffeine beverage source by the native population of Latin America centuries before the European settlers arrived to establish coffee plantations. Mate leaves are processed somewhat like tea leaves. The tips of the branches are cut just before the leaves reach full growth and the leaves are steamed and dried (in fired mate the leaves are dried over fires) The dried leaves are sifted and allowed to age in order to enhance the flavor of the mate. The caffeine content of mate is comparable to that of mild arabica coffee. Hot tea brewing Method: Use 1 teaspoon per one cup of boiling water. Pour boiling water into pot and let it steep for 5-7 minutes. Pour into your cup and savour a South American tradition. Traditional tea brewing Method: The tea is prepared from the dried leaves, using one teaspoon of dried leaves per cup of boiling water. The aroma and flavor are of vegetative green leaves (there is also a toasted mate - which tastes quite toasty and is an acquired taste). The traditional native procedure involves making a cold water infusion in a small bowl and inserting a hollow tube or straw into the bowl, through which the tea is sipped. Some of the tubes are made of silver with a perforated strainer at the bottom to prevent the mate leaf particles from being sucked up through the tube. The bowl, called a cuya, and the tube, the bombilla are used in ceremonies at which participants take turns sipping mate through the silver straw.

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