Yerba Mate has been anecdotally and scientifically proven to offer the following health benefits: Increases wellbeing and Happiness Natural Energizer Relaxes the Muscles Loaded with Antioxidants Decreases Stress Improves Sleep Minimizes damage from eating junk food. Lowers Blood Pressure Lowers Bad Cholesterol Fights Colon Cancers Helps with Type II Diabetes Help you Lose Weight Fights […]Read Full
It’s a late night and I’m finishing a liter of yerba mate. I’m using a Cyprus Cup and enjoying Canarias Traditional (yellow bag) blended with peaches. The water temperature is 150 degrees fahrenheit. As an Entrepreneur, I need something that’ll keep me on my toes without crashes and jitters (unlike coffee). I’ve experimented with nootropics […]Read Full Yerba Mate Strength Guide
From robust, full-bodied, and muscular, to soft, gentle, and light, there’s a yerba mate strength for everyone. But what do I mean by “strength”? Well, today we’ll discuss strength in terms of effects, both mental and physiological—how yerba mate affects the mind and body. Though, many a seasoned mate drinkers have come to know that […]Read Full
Origin: Santo Pipó, Misiones, Argentina – Lot 31
Producer: Yerbatera Roapipo
Cut: Classical Argentine – Rustic
Body: Light / Medium
Grown: OIA Organic
In the world of herbal teas, we have those blends or single herbs that simply taste good. Apparently Mother Nature has sharp palate, designing tasty things such as zesty mint, sweet and earthy rooibos, and delicacies like honeybush, rose buds, lemon verbena. Other teas and blends aren’t necessarily crafted for taste, but for their nutritional prowess. Think ashwagandha, ginkgo and holy basil — powerful herbs, sure, but don’t necessarily give off an air of savory and exquisite.
Then, at times, we find some herbs that clearly have a mediciney taste profile, but taste really good nonetheless. In general, I’ve always looked at mate as a whole in this category: mate having a naturally bitter taste, but with time and practice, we begin to coax natural sweetness and delicate flavor profiles buried beneath the surface.
Roapipó is a archetypal example of a mate with a rustic, choppy, mediciney profile. As the cut looks, with uncoordinated shaggy palos of eclectic sizes, salubrious portions of palo dust and pulverized leaves amidst an non-uniform leaf cut, this hyper-local brand tastes as primal as it looks.
My first experience with Roapipó was lackluster; I thought it flat, insipid, and overly steely — too heavy on the mineral and woody profiles. But after spending some time with this organic yerba, it began to reveal a surprising sophistication and shrewdness.
It’s a quirky flavor palate, but there’s still rhyme and reason to be found. Layers of sweet and floral subtitles lie right beneath the gourd, easily masked by a palate initially fooled by a dominantly herbaceous and woody opening.
Once the entire picture is formed, we experience a well-balanced mate that tastes medicinally rich with a surprisingly sappy and nectar-like counterbalance.