Wholesale Yerba mate

01.
A Bit of Botany

a little botanical information on yerba mate

description
Ilex paraguariensis is a member of the Aquifoliaceae family.

Yerba maté starts as a shrub and then matures into a tree growing up to 15 meters (49 ft) tall. The leaves are evergreen, alternate, coriaceous and obovate with a serrate margin and obtuse apex. The inflorescences are in corymboid fascicles, dichasiums of 3 to 11 flowers are male, female are of 1 to 3 flowers. Flowers are small, simple, numbering 4 to 5 with whitish corolla.

Maté blooms in the fall from October to November and is pollenated by diptera and hymenoptera insects (entomophilous). It bears fruit from March to June; the fruit is a red drupe 4–6 mm in diameter.

common names & nomenclature
The leaves are often called yerba (Spanish) or erva (Portuguese), both of which mean "herb".

Also known as:
yerba maté, maté, erva maté, congonha, erveira, paraguay cayi, paraguay tea, south american holly, erva-verdadeira, st. bartholomew’s tea, paraguay herb, paraguay maté, ilex maté, houx maté, jesuit's tea, brazil tea, gón gouha

02.
Where in the World

habitat and range for yerba mate

Ilex paraguariensis is native to southern Brazil and Paraguay, and with European colonization, yerba mate became more widespread.

03.
Cultivation & Harvesting

considerations for growing and harvesting yerba mate

climate
The yerba mate plant grows wild in warm temperate and tropical climates—generally near streams.

soil
Prefers a rich, moist, well-draining soil.

growing
Seeds that are harvested to germinate new plants are collected from January until April only after they have turned dark purple. Once harvested, the collected seeds are submerged in water in order to eliminate floating non-viable seeds and debris.

New yerba santa plants are started between March and May. For plants established in pots, transplanting takes place April through September. Plants with bare roots are transplanted only during the months of June and July.

harvesting
The leaves of the yerba mate tree are ready to be harvested when the tree is 4-6 years old. Harvesting is done only once every 2 years, and in a rotating system, where only a part of the plantation is harvested at a time. This system provides a constant supply of leaves and gives the yerba mate trees 2 years to replace the growth lost during the pruning.

Leaves are dried for later use.

preserving
Store dried yerba mate leaves, cut pieces in an airtight container in a cool, dry place.

04.
The Rest of the Story

Yerba mate (Ilex paraguariensis) is a South American holly species traditionally brewed in a hollowed gourd called a "mati." Historically shared as a social ritual in Argentina, Uruguay, and Paraguay, it was introduced to European colonists by the Jesuits and has since become a central staple of Southern Cone culture.

The drink is prized for its robust, earthy, and pleasantly bitter flavor, often compared to green tea. It is traditionally consumed through a filtered metal straw called a bombilla, though it is also served as a standard tea infusion or used as a flavoring in regional beverages and breads.

Botanically, yerba mate is a source of caffeine. Its chemical profile also includes various flavonoids and tannins that contribute to its characteristic astringency. Because of these active constituents, yerba mate has remained a subject of botanical study for centuries.

Due to its naturally occurring caffeine, moderation is typically recommended. It is often enjoyed with lemon or honey to balance its strong botanical profile. As with any concentrated botanical beverage, individuals with specific sensitivities should consult a healthcare professional to determine if it is appropriate for their routine.

Due to its natural caffeine content, moderation is typically recommended, particularly for those sensitive to stimulants. It is often enjoyed with lemon or honey to balance its strong botanical profile.