What's a yerba aged?
The rest of the yerba before milling it changes its whole taste. We explain why.
After harvesting and drying, the yerba does not get ground at once: it remains for months. That's called aging.
What's the use?
During that time the leaf changes slowly: it loses its "green" and rough and gain a more round and soft taste.
Natural or accelerated
- Natural: yerba remains at 6 to 24 months. It's slower and more expensive but highly valued.
- Accelerated: It is made in cameras with controlled temperature and moisture, in weeks.
How do you feel about mate?
- The yerbas with more aging are usually smoother and less bitter.
- The few aging (as Brazil's for chimarrão) are greener and more fresh.
If a package says "Natural aging" or indicates months, it's a good sign of how its taste will be.