H-BR-049

Yerba Mate Chimarrao

Freshly milled powdered leaf, from Rio Grande do Sul, Brazil.

Herbal tisanes

Yerba Mate Chimarrao is strongest on vegetal, body and aroma intensity. Typical tasting words: fresh grass, spinach, cut hay, mineral. Cultivated originally by Indigenous Guaraní peoples, modern chimarrão is preserved vivid green and unaged via vacuum packaging. The cultural emblem of the Gaúcho culture in southern Brazil, prepared in a cuia with a bomba filter straw and shared in circles.

Also known as Chimarrão, Erva-mate chimarrão and Verde mate.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami2brightness2body4smoothness3aroma intensity4finish length4

Flavour families, 0 to 5

floral0fruity0vegetal5marine1nutty1toasty0malty0honey0spicy0woody1earthy2smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Rio Grande do Sul, Brazil
Plant: Ilex paraguariensis fine leaf powder and stems
Harvest: May to September
Elevation: mid
Oxidation: to %
Roast: unroasted
Leaf: powder
Price band: affordable
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: none

Made by: sapecado, then drying, then milling, then vacuum_packing.

Caffeine

A cup of Yerba Mate Chimarrao carries a typical estimate of 75 mg of caffeine, within a range of 50 to 90 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 75 °C	3 min

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
social
study_focus

Pairs with pastry and nuts. Milk: no. Iced: no. Sweetener: no. Good for beginners: no.