Our maté selection
Roasted matte - Bag of 250 grams
Description
The maté is a super-food:
-50% less caffeine than coffee.
-90% more antioxidants than green tea.
-It also has a high vitamin B1 & B2, iron, sodium, potassium, magnesium and more than 10 amino acid types.
-very low in sugar and calories.
Paiement 100% sécurisé
Bienfaits Roasted matte - Bag of 250 grams
-The matte provides constant energy for the whole day, it allows to be active longer and without excitement. So no sudden fatigue blow as with coffee!
-Mate brings a lot of concentration. Its caffeine content improves attention and vigilance.
-A lot of athletes consume matte to be more efficient and attentive when they practice. Mate also increases muscle recovery by more than 70%.
-It's also very effective fat burning, it helps to burn calories and thus facilitates weight loss.
-The matte turns out to be a hungry cup.
Data sheet
- Ingredient 1
- 100% erba maté.
Mode d'emploi
In a calabash:
-Heat water. The ideal temperature is between 70-80°C. Stop heating water just before it gets to a boil.
-Pour the maté and shake. We advise you to fill the cauldron until 3/4. That's how Argentines prepare it in tradition and it's the recommended dosage.
The more matte you put in the calabasse and the more powerful your matte will be, it is up to you to find your perfect balance.
Once the calabasse is filled cover it with your hand, then turn it over and shake it several times to raise the matte dust above and mix the matte well.
-Hand the calabash to form a well. Then slowly pour a little water into the created space. This will allow your mate to moisten and retain the shape of the well.
Remember that to avoid burning the maté and reducing its taste, water must not boil.
Let stand for 2 minutes before continuing the preparation (your matte soaks and therefore consolidates).
-Place the bombilla (filtering straw) in the empty space next to the pile of leaves, careful not to undo the pile.
Once the bombilla is placed in the empty side of the calabasse, it must not be moved further.
-Gently pour enough water into the empty part of the matte, so that all the grass is in the water.
Then let the maté rest for a few seconds before drinking.
(In a cup: A teaspoon of maté for a cup. Heat water in a saucepan, cut the heat and let the plant infuse for 10 minutes. Filter and taste! :))
How many times can we reinfuse the maté?
It is possible to reinfuse maté 10 to 15 times during the day.
To prepare a traditional matte it takes about 25 to 35g of grass to fill half the calabasse.
With a 250g bag you will make about 15 maté.
Bienfaits Roasted matte - Bag of 250 grams
-The matte provides constant energy for the whole day, it allows to be active longer and without excitement. So no sudden fatigue blow as with coffee!
-Mate brings a lot of concentration. Its caffeine content improves attention and vigilance.
-A lot of athletes consume matte to be more efficient and attentive when they practice. Mate also increases muscle recovery by more than 70%.
-It's also very effective fat burning, it helps to burn calories and thus facilitates weight loss.
-The matte turns out to be a hungry cup.
Data sheet
- Ingredient 1
- 100% erba maté.
Mode d'emploi
In a calabash:
-Heat water. The ideal temperature is between 70-80°C. Stop heating water just before it gets to a boil.
-Pour the maté and shake. We advise you to fill the cauldron until 3/4. That's how Argentines prepare it in tradition and it's the recommended dosage.
The more matte you put in the calabasse and the more powerful your matte will be, it is up to you to find your perfect balance.
Once the calabasse is filled cover it with your hand, then turn it over and shake it several times to raise the matte dust above and mix the matte well.
-Hand the calabash to form a well. Then slowly pour a little water into the created space. This will allow your mate to moisten and retain the shape of the well.
Remember that to avoid burning the maté and reducing its taste, water must not boil.
Let stand for 2 minutes before continuing the preparation (your matte soaks and therefore consolidates).
-Place the bombilla (filtering straw) in the empty space next to the pile of leaves, careful not to undo the pile.
Once the bombilla is placed in the empty side of the calabasse, it must not be moved further.
-Gently pour enough water into the empty part of the matte, so that all the grass is in the water.
Then let the maté rest for a few seconds before drinking.
(In a cup: A teaspoon of maté for a cup. Heat water in a saucepan, cut the heat and let the plant infuse for 10 minutes. Filter and taste! :))
How many times can we reinfuse the maté?
It is possible to reinfuse maté 10 to 15 times during the day.
To prepare a traditional matte it takes about 25 to 35g of grass to fill half the calabasse.
With a 250g bag you will make about 15 maté.
Discover this roasted Yerba Maté.
A delicately grilled matte with notes of cocoa.
Bag of 250 grams.
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