Wild and refined at the same time, Maté grows mainly in Paraguay, Brazil and Argentina, near streams and rivers, putting forth large white flowers. Maté is grown for its leaves; they are harvested and dried from December to August. More than half of the world’s Maté is roasted ~ bringing a smoky and complex nature to the tea.
The name Yerba Maté, (pronounced herba-may-tay), also known as Jesuit's tea, comes from the indigenous name maté meaning drinking vessel or gourd. Jesuits added the word yerba, meaning the herb of excellence.
When steeped, a warm, woody aroma slowly unfolds. The infusion is dark and bold yet steady ~ offering a firm, weighty presence.
