This aged yerba mate is made from the dried, matured leaves of Ilex paraguariensis, the South American holly plant. Long aging, often called estacionado, mellows the raw grassy edge and rounds out the taste into something smoother and more balanced than fresh, unaged leaf.
The large cut keeps generous leaf and stem pieces intact with very little dust or powder. Those coarse fragments strain cleanly and settle well in the cup, so you get a robust, earthy infusion instead of a mouthful of fine sediment.
Prepared the traditional way, fill a gourd about two thirds with the loose leaf, add water heated to roughly 150 to 160 F and never boiling, then sip through a metal bombilla straw. Top up with warm water for many rounds from the same serving.
It also brews well in a French press or a simple strainer. The coarse grind resists clogging, so it is easy to steep and pour. Use about one to two tablespoons per cup, steep a few minutes in hot but not boiling water, then press or strain into your cup.
Expect a full bodied, vegetal and earthy flavor with a lingering woodsy note and a gentle natural bitterness. Aged mate contains naturally occurring caffeine, and many people enjoy this savory brew during the day in place of coffee or black tea.
