How to Choose a Yerba Mate - How Aging and Blend Affect Its Flavor and Properties

There is a very large variety and different types of yerba mate. To choose the best yerba mate, we must take into account two key factors: aging and blend.

Aging and mixing proportions
When we choose a mate, aging and the proportions of leaf, palo (stems) and dust are important characteristics; they will influence the taste, intensity and duration of mate.
Each yerba mate brand determines the aging for the product and makes its own blend.

Aging
Yerba mate is stored in specially conditioned chambers, where temperature and humidity are controlled to achieve maturation. Natural aging takes 9 months to a year, but can be as long as 24 months in aged barbacuá yerbas. During that period the yerba mate develops its characteristic aroma and flavor.

Blend or mixture
Each element of the mixture contributes to achieving the mate: leaves provide intensity and flavor, palos (stems) help to achieve a smooth balance of flavors. Dust is a fundamental component to blend the different notes that make up the yerba flavor, and also, is responsible for achieving a soft, buttery and sparkling mate.

Softer mates
If you want to enjoy a softer mate, traditional yerba mate (with palo) is a good option. On average, the market brands have 70% dried and crushed leaves and 30% palo. According to the Argentine Food Code, it must have at least 65% of leaves dried, broken or pulverized and no more than 35% of palo.

More intense mates
For those who like a stronger, longer-lasting and intensely flavored mate, the option is to use yerba mate without palo. The Argentine Food Code establishes that yerba mate without palo must have not less than 90% of dried, broken or pulverized leaves and no more than 10% palo.

Yerba mate with herbs
Herbs such as boldo, linden, chamomile, pennyroyal (among others). To the antioxidant and energizing properties of yerba mate, the properties of natural herbs are added.
Some can be taken after a meal, since many of these herbs are digestive. Others produce a comforting and relaxing sensation. The Argentine Food Code requires that each package must contain up to 40% aromatic herbs, the remaining 60% must contain yerba mate.

Flavored mate tea
For those who prefer to change the flavors and do not like bitter and intense mates, they can find a wide variety of herbs made with natural essences and flavors ranging from citrus (grapefruit, lemon, orange) to exotic as fruits of the forest and tropical.

Yerba mate for tereré
For its elaboration, yerba mate is used with a coarser grinding. The tereré is a typical drink of Paraguay and the coast of Argentina. It is taken with cold water or natural juices. It has lower dust content, this prevents the bombilla from clogging. If we use traditional yerba mate, it is likely that the combination of cold water with the powder obstructs the bombilla. Therefore, it is advisable to use this specific yerba, which has a coarser grind and less dust.

Yerba mate Barbacuá
It is the yerba mate subjected to a process of drying used by the native Guaraní people. Barbacuá means "toasted" in Guaraní. It consists of a slow and artisanal process, in which the leaves are exposed to the heat of the wood fire for a whole day. This process gives the yerba mate a light smoky or toasted flavor typical of the woods used during the drying of the leaves.

Ready to brew mate
Also called instant mate, maté powder extract, maté concentrate. It is the powder product resulting from the dehydration of the aqueous extracts obtained exclusively from yerba mate.

Organic mate
Strict care of the environment is taken into account for its elaboration. From sowing to harvest, the use of agrochemicals is avoided. There are different national and international organizations that certify both the production process and the use of recyclable materials in packaging and packaging. In Argentina, the Ministry of Agribusiness awards the "Organic Argentina" label to products that minimize the use of non-renewable resources and do not use synthetic fertilizers and pesticides, thereby protecting the environment and human health.