Origin: Organic, shade-grown yerba maté and organic peppermint blended in the U.S.
Flavor Profile: High-flying peppermint and eucalyptus are grounded with bittersweet earthiness.
Tea Story: Yerba Maté is the quintessential South American beverage. It is the national drink of Uruguay, where people sip it from hollowed gourds (known as chimarrao) through filter-tipped metal straws (called bombillas) throughout the day and commonly carry thermoses of hot water under one arm to replenish their brews.
Maté has some macho connotations because gauchos ritualistically consume it around campfires. However, serving maté is a standard welcome gesture and maté is a common beverage choice in variations on afternoon tea. Some el cebadores (maté drinkers) drink it straight, while others blend it with burnt sugar, orange, grapefruit or lemon zest, gin or fresh mint.
Our Peppermint Yerba Maté is an intensely invigorating blend of caffeine-filled maté and uplifting peppermint. The aroma is sweet, herbaceous and earthy with a tinge of bitterness. It has notes of fresh mint, eucalyptus, honey, dry leaves and sandy soil. The flavor is a balance of bittersweet earthiness and bracing mint, followed by aftertastes of bittersweet wood and earth that coat the tongue and mint on the roof of the mouth. It is incredibly refreshing, without the full-on caffeine of straight maté. This blend is organic certified, and the yerba maté was shade-grown for a smoother, less bitter taste.
Samovarian Poetry: Attain great heights of energy without topping out and crashing.
Food Pairings: In South America, Yerba Maté is often sipped on its own or paired with morning- or afternoon- tea meals, like té completo (a light tea meal of toast with butter and jam), “high tea” (a meal of finger sandwiches and petits fours or cakes) or las once completo (an elaborate Chilean iteration of afternoon tea, complete with sandwiches and lots of sweets).
We find that Peppermint Yerba Maté is also delicious iced with agave for a mid-afternoon pick-me-up, sipped alongside falafel or a Greek salad, or in post-dinner pairings with almond toffee, a straight dark chocolate truffle, vanilla-iced cakes or tropical pineapple fruit salad with pickled watermelon rind.