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1. Fill kettle with fresh water, then heat.
2. Warm your teapot with a little hot water, discard, place leaves in teapot (one level teaspoon per cup), allowing heat of the pot to release bouquet of the leaves.
*If using a Gourd, fill 1/3 with Yerba Mate. Add a bit of cool water to cover the leaves & stems.
3. Heat water but do not boil. Pour hot water over yerba mate leaves & allow to steep to taste.
*Instructions included for Bombilla use.
Yerba Mate, a ubiquitous S. American herb with deep cultural roots is native to Argentina, Brazil & Paraguay. The wild-grown holly shrub (Ilex paraguariensis), now formally cultivated, is found in the rainforest. Highly nutritious, loaded with anti-oxidants & numerous essential vitamins, like tea, Yerba Mate was used by indigenous people as food, beverage, medicine, a show of hospitality & even as currency. It contains matteine, a stimulant similar to caffeine yet much milder on the body with an energizing effect that doesn’t disrupt sleep or negatively react with the nervous system. Green Yerba Mate is grassy & herbaceous; Roasted is toasty & mellow. Steep the dried leaves in HOT rather than boiling water. Or, use a dried & hollowed, decorative Gourd as a vessel & sip through a Bombilla or filtered straw usually fashioned from stainless steel.
We are committed to the highest quality loose leaf tea, selecting fine certified organics when available. Working closely with tea gardens, estates and specialists around the world, maintaining knowledge and expertise regarding all facets of tea and production. We are environmentally responsible, utilizing organic farms and all-natural products.
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