Many centuries ago, yerba maté was a common and traditional staple in South American culture which was initially consumed by indigenous tribes including the Tupi and Guaraní people in Paraguay. During colonial times, the cultivation of mate extended to neighboring Chile and Peru which also offered favorable conditions to harvest the mate.

However, it was Brazil and Argentina, who industrialised the process which led to the exportation of yerba maté around the globe. In fact, in spite of such humble beginnings, yerba maté went on to become the chief export from these countries.

PROCESSING OF YERBA MATÉ

As for the process, yerba maté is produced by cultivating the holly tree and then steeping the leaves or branches in hot water. Also known as Ilex paraguariensis, this species of plant is then used in various health products, from energy drinks and tea to dietary tablets and other health supplements.

Yerba maté is most commonly sold in the form of powder or dried leaf, yerba maté used in LOV maté is an extract powder producing a much milder flavour. We use a water extraction process to ensure all of the nutrients are preserved. 

WHY YOU SHOULD BE DRINKING YERBA MATÉ

With recent studies suggesting that yerba maté can contribute to the prevention of serious illness, we begin to understand why South Americans have been using this ancient herb for many centuries.

Yerba maté has allowed us to create a product that not only a delishous and enticing alternative to coffee but also as an efficient way to nurture a healthy and balanced lifestyle.