Yerba maté powder [Ilex paraguarensis] (Indian Spirit) 50 grams

Yerba maté is a traditional, caffeinated South American drink made from the dried leaves of the Ilex paraguariensis plant. It is commonly drunk in countries such as Argentina, Uruguay and Paraguay. It is a drink similar to coffee and tea, and in between in terms of caffeine content.

Yerba Maté Tea Benefits

• Yerba maté contains less caffeine (25-75 mg per cup) than coffee (80-200 mg). The herb therefore has a natural stimulant effect. It can help increase alertness, concentration and energy levels.
• Besides caffeine, yerba maté, like tea, also contains theobromine (1-24 mg per cup), which makes you experience less tension.
• Yerba maté contains high levels of antioxidants, such as polyphenols and flavonoids.
• Yerba maté contains a variety of vitamins such as vitamin C and B vitamins, minerals such as potassium, magnesium and manganese, and essential amino acids.
• Drinking yerba maté can aid digestion. It can help relieve stomach upset, bloating and constipation.
• Some studies suggest that yerba maté can boost metabolism and support the fat-burning process. It may also help reduce appetite, which may contribute to weight management. However, there is insufficient research for this health claim.
• Besides its stimulating effects, yerba maté can also promote mental clarity and focus. It can improve mood and reduce fatigue.

Preparing yerba maté the traditional way

You can prepare yerba maté simply as filter coffee or matcha tea. But if you follow the preparation below, you're all set.

Supplies:

• Yerba maté (about 1-2 tablespoons per cup)
• A yerba maté gourd (gourd) or a cup
• A Bombilla (a metal straw with a strainer at the end)
• Hot water (around 70-80°C, not boiling)

Steps:

1. Fill the yerba maté gourd or a cup to about 2/3 with yerba maté powder. It is important not to overfill the maté to leave room for the water.
2. Tilt the gourd or cup and shake gently so that the finer particles of the yerba maté move to the top and the coarser particles to the bottom.
3. Place the bombilla in the gourd or cup. Make sure the strainer at the end of the bombilla is at the bottom, close to the yerba maté.
4. Heat water to about 70-80°C. It is important to use water that is not boiling hot, as this can make the taste of the maté unnecessarily bitter.
5. Pour a small amount of water into the gourd or cup, just enough to moisten the yerba maté.
6. Let the yerba maté rest for a few seconds.
7. Place the bombilla against the side of the gourd or cup, at the spot where the yerba maté is wet. Hold the bombilla firmly and cover the upper part of the spout with your thumb.
8. Slowly pour more hot water into the gourd or cup, gradually covering the yerba maté while holding the bombilla. It is important not to add the water too quickly to avoid clogging the maté.
9. Once the water is added, you can slowly drink the yerba maté tea through the bombilla. You can add water repeatedly until the maté loses its flavour.
10. Enjoy your yerba maté! It is customary to share yerba maté with others and pass the gourd around, with everyone drinking from the same bombilla.

Package contents

• 50 g unsmoked yerba maté powder (Ilex paraguarensis)

Indian Spirit

Indian Spirit collects and distributes special herbs from all corners of the world. Indian Spirit's overgrown psychedelic herb garden contains natural energy generators, aphrodisiacs, psychedelics and herbs for lucid dreams. From ayahuasca to zacatechichi. The garden was created in 2014 and the quality of the herbs and extracts make Indian Spirit unmatched in this segment.