Mate Rosamonte

Mate Rosamonte was first produced in 1936 in a small family company in the province of Misiones in Argentina. With a special method of grinding a perfect balance of leaves (65%) and young stalks (35%) is achieved. When dried, the tea is stored in jute yarn bags, which gives it a unique taste.   PREPARATION Mate is traditionally prepared in a gourd, also called mate or cuia, and we sip it with bombilla, a metal straw. The gourd is filled up to one third with crushed leaves and infused with hot but not boiling water. We leave the infusion for about three minutes and drink it with the straw. We add hot water again and after a couple of minutes drink the beverage with the straw, repeating the process for another one or two times, or as long as the crushed leaves retain some aroma. We can also prepare mate just like any other tea: infuse a full teaspoon of leaves with a cup of hot water, leave it for three to five minutes and then filter it. We can drink it without any additives or with a touch of roasted sugar and/or lemon juice, as is often a custom in South America. We can also try the non-traditional mate with milk.