By: Patrick, McComas, Director of Global Sales
Patrick McComas, Director of Global Sales, visits an organic yerba mate plantation in South America.
I had the awesome opportunity to travel to South America last month and meet our hard-working organic yerba mate growers. The trip not only included fascinating tours of the yerba mate fields and manufacturing facilities but also an education on the beloved tradition of drinking yerba mate and, of course, sampling of a plethora of yerba mate beverages!
Yerba Mate’s Health Benefits
A yerba mate leaf.
For those that aren’t familiar with yerba mate, it’s a tea-like beverage and is made by steeping the leaves and branches of an evergreen holly tree that’s native to South America. It’s been consumed by the majority of South Americans for generations and has several health benefits:
- Yerba mate tea is very high in antioxidants. In fact, it has about 90% more antioxidants than green tea. Because of its high antioxidant levels, yerba mate is believed to have significant immune-boosting properties. Click here to read about them.
- While the caffeine yerba mate provides increases mental energy, clarity, focus and physical performance, it doesn’t cause any of the uncomfortable side effects such as headaches, stomachaches and jitters associated with drinking more common caffeinated beverages.
- A study by the University of Illinois links yerba mate to the prevention and destruction of colon cancer cells. Click here to read about the study.
- South Americans have long used yerba mate tea as a traditional herbal remedy against digestive ailments and to manage weight. Read more about how yerba mate helps manage weight here.
Here you can see the large Pinheiro Araucaria trees towering over the yerba mate plantation.
Growing & Harvesting Yerba Mate
Our organic family farmers in South America have been growing yerba mate for over five generations. They learned from the natives over a hundred years ago and have been working hard to preserve the natural ecosystem for yerba mate ever since. For example, yerba mate needs to be grown in very specific soil with a healthy dose of shade. The Pinheiro Araucaria tree provides this vital shade that allows the yerba mate trees to thrive.
I had the opportunity to harvest some mate by hand, learning how to carefully clip the leaves and branches without creating long-term damage to the tree.
It’s also important to allow the yerba mate trees to grow in-between harvests. Over the generations, our farmers have learned to utilize a variety of harvesting techniques (hand, hand-trimmed, and hand-cut at various places and angles on the branches) to preserve the tree. They then wait two years before they go back to a tree they’ve harvested from. This ensures the yerba mate can re-grow and continue to provide a plentiful harvest as efficiently as possible. Maintaining a proper growth and harvest cycle also balances the flavor and nutritional value of the mate.
The oven used to remove almost all the humidity from the air and the tea is extremely hot.
After harvesting, the mate is loaded onto a tarp, wrapped tight and delivered to the processing facility where it is fire-dried using Eucalyptus tree logs in a gigantic wood oven. The heat produced from the fire passes through a large chamber containing mate leaves, drying them and taking the most of the moisture out of the air. The majority of the smoke produced from the wood-fired ovens is transferred through a chimney out of the facility and never reaches the yerba mate. The mate is then transferred to the mills where it is cut for loose leaf (gourd drinkers) or tea bags.
Green, Aged & Roasted Mate
During my trip I was able to watch three different types of yerba mate being processed: green mate, aged mate and roasted mate.
Just a few of the various mate drinks I sampled.
Green mate is simply freshly harvested yerba mate. It’s been recently picked (within days and commonly processed the same day it’s harvested) and is relatively untouched other than allowing it to be quick fire air dried, milled and packed. It tastes similar to a very subtle green tea.
Aged mate is dried and stored for a few years (usually 2-4) before being consumed. The harvesting and processing is the same as green mate and simply stored for a few years before being consumed. When properly aged, some teas develop a whole new level of flavor (just like wine) and yerba mate is no exception. The aged mate has a beautiful nutty color and combines the flavors of green and black tea with natural smokey notes to create a lovely balanced refreshment.
Even the gas man drinks yerba mate on the job!
Roasted or Toasted mate is my favorite and is by far the most popular yerba mate in South America. It can be made from either green or aged mate and includes a roasting step – usually in a coffee roaster. The taste, I think, is unbelievable! Full of malty and caramel flavors, this is a full-bodied tea that’s perfect iced or hot. In South America, they drink it at all hours of the day in a variety of forms: iced with lemon, blended with lemonade, whipped into a latte, and more.
I hope this little overview of yerba mate was informative and sparked your interest to give it a try. It’s found in most grocery stores in the tea isle or ready-to-drink beverage section. It’s also starting to show up in a wide variety of blends like Tazo’s Cocoa Mint Mate. I’d love to hear if you’ve tried it and, if so, your favorite way of enjoying this emerging beverage.
If I can answer any questions about yerba mate or assist you in wholesale supplies, don’t hesitate to email me at email@example.com. Or, you can always post a question here or on our Facebook page.
Patrick McComas, Director of Global Sales for High Quality Organics and tea expert.
Patrick McComas has been with High Quality Organics for over 3 years. He began as a Senior Buyer with our Supply Chain team and evolved into sales after a few years. His breadth of knowledge on all ingredients – especially tea – makes him a vital asset to HQO and a fascinating dinner guest! When Patrick isn’t sharing the latest details about an uber exclusive tea plantation in the remote hills of Sri Lanka, he’s creating some amazing music with his bands. Patrick was a manager in the early Northwest Micro Brewery scene, including the first certified organic Brewery, Laurelwood, earlier in his career. His love for teas and spices began when he would work experiment with spiced beers, or create his homemade hot sauces. (Beware of his ghost chili sauce; homegrown and beyond hot!) Patrick is married and the proud father of an 18-month old who keeps him laughing after even the hardest days at work.