Yerba Mate Tea Green – Organic

Organic Yerba Mate Green Tea is made from the dried leaves of Ilex paraguariensis, a holly tree native to South America. Known for its naturally bold, earthy flavor, it’s traditionally enjoyed in Argentina, Uruguay, Paraguay, and Brazil. When steeped in hot water, it creates a robust and invigorating tea that has been cherished for centuries.

Shelf-stable and versatile, yerba mate can be prepared in its traditional style with a gourd and straw, or brewed like any other loose-leaf tea. It can also be served hot, iced, or blended into lattes and smoothies. With its distinct taste and long cultural history, yerba mate remains a beloved beverage worldwide.

• Yerba Mate is packed with naturally occurring nutrients and antioxidants.
• There are 196 volatile (or active) chemical compounds in the Yerba Mate Plant.
• Of those, 144 are also found in green tea.
• Yerba Mate contains 11 polyphenols. Polyphenols are a group of phytochemicals.

Yerba Mate is truly a remarkable herbal beverage that ranks exceptionally high in nutritional content among brewed or steeped drink products. Yerba mate (pronounced “Mah-Tay”) is a species of holly (family Aquifoliaceae) native to subtropical South America in northeastern Argentina, Bolivia, Uruguay, Paraguay, and southern Brazil. Our organic yerba mate is shaded-grown and has not been roasted or treated.
Yerba Mate is packed with naturally occurring nutrients and antioxidants. One hundred ninety-six volatile (or active) chemical compounds are found in the Yerba Mate plant. Of those, 144 are also found in green tea. Yerba Mate contains 11 polyphenols. Polyphenols are a group of phytochemicals.

Phytochemicals (phyto – meaning plant) are recently-discovered compounds that act as powerful antioxidants and are considered to exhibit natural defenses against cellular destruction (i.e., lycopene in tomatoes, flavonoids in blueberries, and isoflavones in soy). The polyphenol concentration of Mate has also shown a strong correlation to its overall antioxidant capacity. Furthermore, polyphenolic compounds found in Mate tea differ significantly from green tea because Mate tea contains a concentration of chlorogenic acid and no catechins. As a result, mate consumption complements green/black tea use quite well.

In addition to polyphenols, Yerba Mate leaves contain saponins (In fact, one recent study yielded three new saponins in the Yerba Mate leaf!) Saponins are phytochemicals that nourish the immune system and support the body’s ability to protect against disease. They may also support the body’s ability to have a healthy inflammation response.
Mate contains three xanthines: caffeine, theobromine, and theophylline, the main xanthine being caffeine. Caffeine content varies between 0.7% and 1.7% of dry weight (compared with 0.3-0.9% for tea leaves, 2.5-7.5% in guarana, and up to 3.2% for ground coffee); theobromine content varies from 0.3-0.9%; theophylline is present in small quantities, or can be completely absent. A substance previously called “mateine” is a synonym for caffeine (like theine and guaranine).

Studies of mate, though very limited, have shown preliminary evidence that the mate xanthine cocktail is different from other plants containing caffeine most significantly in its effects on muscle tissue, as opposed to those on the central nervous system, which are similar to those of other natural stimulants. The three xanthines present in mate have been shown to have a possible relaxing effect on smooth muscle tissue and a possible stimulating effect on myocardial (heart) tissue.
In 2005, researchers at the University of Illinois studied 25 types of mate. They found the tea to contain “higher levels of antioxidants than green tea”… Other studies have shown yerba mate to possess up to 90% more metabolism-nourishing nutrients than green tea!
Mate also contains concentrations of inorganic compounds. The minerals aluminum, chromium, copper, iron, manganese, nickel, potassium, and zinc are particularly interesting due to their importance in human metabolism and development.

According to Dr. Mowrey, Director of Mountainwest Institute of Herbal Sciences, one group of investigators from the Pasteur Institute and the Paris Scientific Society concluded that Yerba Mate contains “practically all of the vitamins necessary to sustain life.” They focused on Pantothenic Acid, remarking that it is “rare to find a plant with so much of this significant and vital nutrient… It is difficult to find a plant in any area of the world equal to Mate in nutritional value.”

In addition, results from a study done by researchers at the University of Madrid assert a high content of mineral elements, especially K, Mg, and Mn, in Mate. They considered those findings “to be of great relevance” to the nutritional value of Mate infusions. This is a naturally caffeinated organic loose tea.

Some of the possible traditional uses of Organic Yerba Mate Tea:

• Strong antioxidant
• Supports the body’s ability to keep balance
• May support a healthy inflammation response
• May support healthy weight loss
• May support a healthy metabolic response
• May support healthy adrenals
• Provides energy
• May support healthy lipid levels

Constituents of Yerba Mate include:

• Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Manganese, Selenium
• Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Choline, Vitamin A (IU)
• Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Proline, Serine
• Phytochemicals: Chlorophyll, Flavonols, Polyphenols, Trace Minerals, Antioxidants, Pantothenic Acid, and 15 Amino Acids.

Suggested Use: Infusion – Use the ratio of 1 teaspoon of product for every 8 ounces of distilled water. Bring water to a boil and then take off the stove. Put tea in a pot or a mug, fill it with water, and cover it for 15 minutes. (This method is specific for whole-leaf herbs and teas)

Mixing Suggestions: To increase flavor and nutritional profile, combined with our organic coconut palm sugar or yacon syrup.

Botanical Name: Ilex paraguayensis

Other Names: St. Bartholomew’s tea, Jesuit’s tea, ilex Paraguay tea, Yerba maté, maté, erva mate, congonha, erveira, Paraguay cayi, Paraguay tea, South American holly, matéteestrauch, erva-verdadeira, hervea, caminú, kkiro, kali chaye.
Ingredients: Organic Green Yerba Mate Tea.
Origin: Grown and dried in Brazil and packaged with care in Florida, USA.
Certifications: Certified USDA Organic