How yerba mate is manufactured?
Stages involved in producing mate.
1. HARVEST - By hand or using machines, the leaves and stems are separated from the tree.
2. COOKING - To stop the fermentation process after harvest, the leaves are very quickly exposed to the extreme heat of a naked flame (20-30 seconds).
3. DRYING - In the 24 hours following cooking, the leaves are dried to reduce the water content to 5-6%. This process is completed using a “Barbacuá”. The standard Barbacuá is a grill on which the yerba mate is spread in layers 30-40 cm thick, where it is exposed to currents of hot air at around 176-212°F.
4. GRINDING/SORTING - The leaves and stems are then cut into pieces for sorting. Depending on the origin, more or less stems will be removed to achieve the desired flavour, a flavour which becomes more refined and gentle with time.
Our selection of yerba mate infusions
Our articles on yerba mate
Our articles on yerba mate
Our articles on manufacturing herbal infusions
Our articles on manufacturing herbal infusions
