This is green yerba mate, made from the unaged and unroasted leaves and stems of Ilex paraguariensis, a holly shrub grown across South America. Because it is dried without smoking or long aging, it keeps a fresh, grassy character instead of a toasted one. The coarse, large leaf pieces settle evenly in a gourd and let water pass through cleanly for a clean infusion.
Expect a robust, vegetal cup with grassy notes and a light touch of natural sweetness. The flavor is green and herbaceous, closer to a strong steeped green leaf than to roasted or smoked mate. It holds up well to repeated refills, staying full bodied through several rounds of hot water in a gourd or press.
For the traditional method, fill a gourd about two thirds with the dry leaf, tilt it to form a slope, and add water heated to roughly 150 to 160 F. Never use boiling water, which scorches the leaf and turns the drink harsh. Sip through a metal bombilla and refill the same leaf many times as the flavor slowly mellows.
No gourd needed. Steep one to two tablespoons in a French press or teapot with water near 160 F for three to five minutes, then strain. For a smoother, less bitter result, cold brew the loose leaf in the fridge for several hours and pour over ice for a bright, grassy chilled drink.
Green mate is naturally caffeinated, and many drinkers enjoy it through the morning and afternoon much as they would tea or coffee. The larger particle size clogs a bombilla far less than powdery blends and rinses out of a press easily. Store the leaf in a sealed container away from light and moisture to keep it fresh and aromatic.
