Guayaki's signature Traditional Mate is deep and rich, supported by a well
balanced and complex earthy "mate" body, and a smooth mellow finish.
 New Biodegradable Packages
Guayaki's new metalized 1#
bags of San Mateo Mate and Traditional Mate are made entirely of biodegradable and compostable materials. The bags will compost in your
home compost or landfill in 180 days.
The packages are made from renewable, non G.M.O. wood-pulp sourced from
plantations employing Sustainable Forestry Management Principles, who
conform to the environmental standard I.S.O. 14,000 and have either
achieved or are working towards F.S.C. Printed with water based inks.
How to prepare:
French Press: Place yerba mate in the French press. Add hot water and steep for 3-10 minutes. We recommend using 1-2 tbsp of loose mate per cup. First, moisten the mate with cool water to protect the nutrients and flavor, then ADD HOT (NOT BOILING) WATER.
Coffee Maker: Place yerba mate in filter basket, then brew.
Espresso Maker: Yerba mate brews well in most espresso makers. Place yerba mate in a double espresso portafilter. Pull a long shot for a total of 4 oz. Great for making mate lattés.
Mate Latte Recipe: Brew 8 oz. cup of Guayakí Yerba Mate or Java Mate. Add sweetener (sugar, honey, or maple syrup) to taste and 4 oz. of steamed milk of choice. Top off with milk foam. Makes a 12 oz. latté.
Mate Gourd: Yerba mate is traditionally prepared in a gourd and shared among a circle of friends. When packing a gourd, gently shaking the mate with a tilt allows the stems to rise and the powder to drop. After inserting the bombilla, the gourd is tilted upright allowing the larger stems and leaf to surround the bombilla and thus creating an additional “filter” layer that assists in keeping out the fine sediment.
Guayaki Yerba Mate has the typical “Paraguayan” cut. In Uruguay, you
will find that they prefer their mate cut to have even more powder. In
Argentina, you will find the preferred cut is void of both powder and
stems. In our years of research drinking mate in tea bags, through a
French press, in a gourd or guampa, we have found that the Paraguayan
cut delivers the smoothest balance of flavor.
Imparting the sweet nutty profile from the stem content balanced with
the strength of the additional surface area from the powder, you have a
full bodied mate with several characteristic layers of flavor. We like
to consider the cut as a sort of “whole herb” approach, understanding
that the stems add their own distinct function, and indeed carry an
additional nutritional profile to the mate.
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