Smoked Yerba Mate

Smoked Yerba Mate stands as one of the finest expressions of tea craftsmanship from Paraná, Brazil. The production process involves leaves that are carefully dried and prepared from botanical ingredients rather than the Camellia sinensis tea plant, a technique developed through generations of careful experimentation and refinement. The geographical conditions unique to Paraná give this tea its unmistakable character, earning it recognition among tea enthusiasts worldwide.

The sensory experience of Smoked Yerba Mate begins with its aroma — smoky, bold with campfire character. Upon tasting, one discovers intensely smoky, bold with bitter edge. This complexity of flavor makes Smoked Yerba Mate a fascinating tea to explore, as each brewing reveals new nuances and subtleties that reward attentive drinkers. The tea is high in caffeine with 75-90 mg per cup, rivaling or exceeding some coffees and providing sustained energy, adding to its versatility as a daily companion.

This tea comes from a region with a rich heritage of tea production and a deep appreciation for quality beverages.

Preparing Smoked Yerba Mate requires attention to temperature and timing. Water at 70°C to 80°C brings out the best qualities of the leaf, while steeping for 3 to 5 minutes achieves the ideal balance of flavor and body. A ratio of 3.0g per 100ml of water is recommended. With up to 8 possible infusions, each cup provides a new opportunity to appreciate the nuances of this exceptional tea.

Today, Smoked Yerba Mate continues to be celebrated both in its homeland and by tea enthusiasts around the world. Its unique flavor profile has earned it a devoted following among those who appreciate the art and science of fine tea. Whether enjoyed as a daily ritual or reserved for special occasions, Smoked Yerba Mate represents a connection to centuries of tea tradition and the ongoing pursuit of excellence in every cup. The growing global interest in specialty teas has brought renewed attention to this variety, ensuring that the artisanal techniques behind its production continue to thrive.