Ingredients: yerba mate with stalks, lemon aroma.

Produced in Argentina. ISO 9001-2000 (quality) certification

https://www.cbse.com.ar

The species Ilex Paraguariensis Saint Hilaire, known to us as “yerba Mate” is native of subtropical areas such as Argentina, Brazil, Paraguay and Uruguay. The tree, of similar characteristics to those of laurel, has a light grey trunk of up to 50 cm diameter and an average height of 5 to 6m. Its leaves barely reach 10 cm long and have uneven rims. It belongs to the botanic family of aquifoliaceae. Originally, yerba mate was used by the guaraní Indians who lived in Argentina’s Mesopotamia and northeast areas, Paraguay and the neighboring regions of Uruguay and Brazil. Its consumption as an infusion has been widened so much that it has become a traditional drink for millions of people regardless of socio-economic and geographical barriers.

Yerba mate properties:

Vitamins

Rich in A, B1, B2, B3, B5, C and E vitamins

More Vitamins

According to a study made by researchers of Instituto Pasteur and the Scientific Society of Paris, yerba mate contains practically all the vitamins a person could need

Antioxidant
It is a powerful antioxidant

Phosphorus

It contains phosphorus, calcium, iron, potassium and magnesium.

Energy

Vitamin B contributes to a better use of the energy coming from foods

Heart

Decreases the risk of heart conditions among others

Rejuvenates

It stops cellular aging

Body Defense

Increases the body’s natural defenses.

Brewing:

1. PLACE THE YERBA MATE

Fill ¾ of the mate gourd with yerba.

2. SHAKE THE MATE GOURD

Turn the mate gourd upside down and shake it.

3. FIRST BREWING

Pour lukewarm water (40 °C) in the emptiest part of the mate gourd.

4. PLACE THE BOMBILLA

Cover the tip of the bombilla and introduce it in the mate; brew with hot water (80 °C).

Video: https://youtu.be/BcwlWIgFBJw