Yerba Maté – a South American Tradition
Yerba Maté—Ilex paraguariensis—grows indigenously in a strip of iron rich soil running through Paraguay, southern Brazil, and northern Argentina. This sub-tropical tree is a member of the holly family and takes years to grow to harvestable size. Leaves are carefully harvested in order to protect and sustain each tree. After harvest, the yerba maté is flash heated to protect its many vitamins, minerals, amino acids and antioxidants. It is then smoke dried for 16 hours and aged for a year, in order to ensure the rich flavor characteristic of yerba maté.
Onda buys premium, hand picked yerba maté from Paraguay, which is grown without pesticides.
Yerba maté has been consumed for centuries by the Guaraní Indians of central South America. The tea became commercially important during the colonial era when it was cultivated on the plantations of the Jesuit missions. Yerba maté is now considered the national drink for millions of people in Argentina, Uruguay, Paraguay and southern Brazil. The tea is often drunk from a hollow gourd through a bombilla, a metal straw-like filter. It is consumed hot and cold, plain or sweetened and flavored, depending upon both the region and the season. Yerba maté transcends barriers of race and class. Groups of friends, family or co-workers sit together and take turns sharing it from a common gourd. More than a simple beverage, yerba maté is a defining ritual of life in many parts of South America.
