H-AR-047
Yerba Mate (Roasted)
Roasted leaf tisane, from Misiones, Argentina.
Herbal tisanes
Yerba Mate (Roasted) is strongest on toasty, smoothness and aroma intensity. Typical tasting words: dark chocolate, roasted, coffee, biscuit. Developed in South America as a domestic alternative to black tea and coffee, gaining prominence through industrial drum roasting in the twentieth century. A popular everyday breakfast beverage in Argentina and southern Brazil (Mate Batido), commonly infused like coffee and taken with sugar.
Also known as Mate cocido quemado, Toasted yerba mate and Chá mate tostado.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Misiones, Argentina
- Plant
- Ilex paraguariensis leaves and stems
- Harvest
- Autumn to winter harvest
- Elevation
- low
- Oxidation
- to %
- Roast
- medium-dark
- Leaf
- cut
- Price band
- affordable
- Availability
- fairly common
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- none
Made by: sapecado, then secado, then canchado, then roasting, then milling.
Caffeine
A cup of Yerba Mate (Roasted) carries a typical estimate of 65 mg of caffeine, within a range of 40 to 85 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 | 4 g | 85 to 95 °C | 4 min, 5 min |
| Cold brew, 250 ml | 3.8 g | Fridge | 6 to 10 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- breakfast
- morning
- study_focus
Pairs with pastry, breakfast_dishes and chocolate. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all herbal tisanes teas, teas from Misiones, Argentina, or filter the whole drawer.