Yerba mate is a plant of the holly family and endemic to the central region of South America. Its cultivation requires know-how and special conditions in order to thrive.
What are the conditions for growing organic mate? Does mate grow in France? What are our commitments for growing our yerba mate?
Summary
The culture of mate
A mate culture in agroforestry
Often confused with tea or matcha, yerba mate is an energizing drink made from the infusion of mate leaves also called “Ilex paraguariensis”.
Mate is a shrub that grows in symbiosis with its environment, and requires very specific conditions. The tree carries within it the benefits of its natural habitat. Its development depends on humidity , soil type, hydrometry and exposure to the sun ... which is why each farm, each producer and family of mate offers a unique flavor to the infusion.
As you will have understood, it will not be possible to grow mate at home, in France , but you will still be able, with a little patience, to see a small shrub grow at home!
Industrial production
Today, 95% of mate production is carried out in a strictly industrial manner. Every year, thousands of hectares of forest are cut down to cultivate yerba mate.
On these vast plots of exploited land, farmers overuse fertilizers and chemicals in order to develop their production, improve yields in order to offer inexpensive yerba.
These methods significantly impoverish the soil and degrade the environment. Very often harvested before maturity , these mate leaves see their quantity of natural sugar decrease and their bitterness increase .
Our commitment
At YVY, we wanted to fight against these cultivation methods by associating ourselves with organic and fair trade family production . This project is part of a fight against deforestation.
Our producers cultivate yerba in agroforests , that is to say, in the heart of biodiversity, which allows the shrub to draw on the resources necessary for its development and to develop a very different flavor.
This shade cultivation directly influences the flavor of the leaves and gives it a taste complexity . Every two years, we carry out the harvest (once the leaves have reached full maturity ). This cultivation method guarantees a drastic reduction in the bitterness present in the leaves, and an authentic flavor .
Yerba mate leaves on its tree
Shades of Mate
After harvesting, the leaves are pre-dehydrated in a flaming coil before moving on to the drying stage. The drying stage is very important and will also influence the flavor of the final product.
We favor smokeless drying on horizontal belts at constant heat. This type of smokeless drying has the double advantage of improving the flavor of the infusion and presenting no carcinogenic risk.
Green mate
The most widespread yerba is certainly the traditional green mate .
This organic mate, which is not very bitter, is perfect for green tea lovers who want to benefit from the virtues of the plant.
Roasted mate
There are many alternatives, including one specifically designed for coffee lovers: roasted mate .
After a low-temperature roasting stage, this organic yerba acquires a unique flavor – very close to the texture of a light coffee. We find roasted, chocolate and caramel notes.
We recommend this infusion at the end of a meal to aid digestion and avoid slight post-meal “energy slumps”.
Refined mate
For those who have already experienced the calabash, we offer a mate refined for 24 months , more intense and a little more bitter. During these 2 years of refining , the plant was able to concentrate its natural flavors, which revealed a surprising bouquet of nuts on the finish .
