More about mate
A year of work of so many people to drink our rich matecitos at home!
Do you have any idea how much time and care is given to the yerba mate from the time it is harvested until it reaches you? Wow, a lot! I'll tell you what I learned during my visit to Las Marías, Gobernador Virasoro, province of Corrientes (Taragüí yerba production plant, and tea, of course... that's why I visited it). From the collection of branches in the field, to the package on your table, the yerba mate only receives heat. Very natural, no chemicals. It must be dried (just like tea, to reduce humidity and not oxidize) with direct heat (barbecue method, already used by the natives) or indirect, with hot wind. The dried yerba is roughly ground (yerba canchada) and stored in bags, in sheds conditioned to take care of the humidity and temperature of the product until it is sold. The latter is called parked, and in the best brands usually lasts a year. Finally it goes to the processing plant, for fine grinding, where each brand establishes the parameters and characteristics of that particular product. (more or less powder content, to cite an example). It is then packaged and stowed for sale. Each major processing firm of yerba mate, bears the stamp "YNYM " acronym of the National Institute of Yerba Mate, an agency of national jurisdiction but not government, which sets the quality parameters for the yerba mate, and takes care of its application by the processing firms. Look for it. It is synonymous with product quality. Did you see? A year of work of so many people to drink our delicious matecitos at home! Sweet or bitter. Alone or with citrus cascaritas. In pumpkin or so many other materials... Mate is in fashion! Even French football star Antoine Griezmann (recent winners of the World Cup), drinks mate before training and matches, because he says it gives him energy! which the Guarani already knew too much).