Prażona Yerba Mate

Roasted yerba mate is the toasted form of the classic South American mate leaf, Ilex paraguariensis, roasted after drying to trade the sharp grassy notes of green mate for a smoother, nuttier cup. This large cut is pure leaf with nothing added, so what you brew is simply the plant itself. In the cup it leans toasty and warm, with light cocoa, caramel and toasted grain notes over a gentle coffee like body. The roasting mellows much of the bitterness people link with green mate, which makes this a good starting point if you are new to the drink or simply prefer something rounder. It carries naturally occurring caffeine, so it is a common daytime choice. To brew, use about a teaspoon per eight ounce cup, heat your water to roughly 150 to 170 F rather than boiling, and steep three to five minutes before straining. It suits a traditional gourd with a bombilla, a teapot or infuser, or an overnight cold brew in the fridge for a mellower result. Drink it plain, or add milk, a plant based alternative or a touch of honey. Keep the leaf in a sealed container away from heat, light and moisture to protect the roasted aroma. Store cool and dry and brew it to the strength you like.

• Pure roasted yerba mate in a large cut, made from the dried and toasted leaves of the Ilex paraguariensis plant. The leaves are roasted after drying, which turns them a deep brown and softens the bold, grassy edge of green mate into a smoother, rounder cup. A caffeinated South American infusion for anyone who wants a warm alternative to their usual morning drink.
• Expect a toasty, nutty flavor with light notes of cocoa, caramel and toasted grain. Roasting brings out this warm, coffee like character while reducing the vegetal bitterness some find in unroasted mate. The result is a full bodied brew that is smooth on its own and also takes well to milk, a plant based alternative or a little honey.
• Simple to brew. Use about one teaspoon of leaf per eight ounces of water heated to around 150 to 170 F, never boiling, since very hot water scorches the leaf and turns it harsh. Steep three to five minutes and strain. For a cooler day try a cold brew, steeping in the fridge for six to twelve hours for an even mellower cup.
• Enjoy it the traditional South American way from a gourd with a bombilla, or keep it modern in a teapot, infuser basket or French press. The large cut leaf settles quickly and is easy to strain, so it works whether you are refilling a shared gourd through the afternoon or steeping a single mug at your desk.
• Sold as loose dried leaf with no added flavoring, sweetener or filler, so you control the strength of every cup. Store it in a sealed container away from light and moisture to keep the roasted aroma fresh. A versatile pantry staple for iced mate, warm drinks and homemade blends with mint, citrus peel or spices.