Mint Chocolate Mate

Our organic mint chocolate maté is a refreshingly smooth blend has just the right amount of kick. Think peppermint patty in a cup! The initial bright minty flavor and aroma transforms into a delightful combination of maté and cacao. A satisfying cup of tea that could easily be considered a dessert.

Contains caffeine.

1 oz

Brewing Suggestions

Traditional

The first rule of brewing traditional maté is to never pour boiling or very hot water over dry leaves, this will cause the tannins to extract too quickly resulting in a bitter tasting tea. The ideal temperature of the water should be 160-180 degrees Fahrenheit. Maté brews more slowly than conventional tea or coffee which extends its flavor, the same tea leaves can be used many times and with each addition of water the taste will be slightly different.

In South America yerba maté is brewed with a maté (cup) and a bombilla (filtered straw), the leaves are placed in the bottom and a small amount of cold water is added to stimulate the leaves, this helps preserve the integrity of the tea. Then warm water is added to brew the first cup, this will be the strongest cup of the day and contain the most caffeine. For all succeeding cups warm or cold water can be used as the flavor lightens and sweetens.

Conventional

Fill 1 teaspoon of tea in a cloth tea bag or mesh basket and place in your favorite mug. Pour 8 ounces of boiling water over the tea and allow to steep for 3-5 minutes or until desired strength is reached.

French Press

A convenient way to brew a larger amount in quick time, perfect for those weekend mornings. The recommended ratio is about 1 tablespoon yerba maté to 12 ounces water, dampen the leaves with cool or lukewarm water and allow to sit for a few minutes. Then top off with warm water and wait for the leaves to float to the top, do not stir. Stirring causes the dust of the yerba to clog the French press. These leaves can be used multiple times to achieve similar flavor variations.