Yerba Mate Andresito Traditional with Stems 500g

ANDRESITO yerba mate is an Argentine classic with a balanced character, crafted for those seeking a smooth, aromatic infusion that is never excessively bitter. The carefully processed leaves offer a gentle toasted profile, enriched by a vegetal freshness that accompanies every sip from the first to the last.

Whether you already love the ritual of mate or wish to adopt this daily habit with an accessible, well-rounded blend, this traditional cut is one of Argentina's most harmonious choices.

Where it comes from: the tradition of Misiones

This yerba originates in Comandante Andresito, in the north of the province of Misiones, right by large subtropical forests and not far from the Iguazú Falls. The mineral-rich red soil and humid climate create the ideal environment for the yerba mate plant.

Processing at the place of cultivation makes it possible to monitor every single step, from harvesting to natural ageing. For Argentinians, mate is not simply a hot drink: it is an act of sharing that marks hours of work, study, and family afternoons gathered around a single gourd passed from hand to hand.

The cut with stems and its balance

The traditional blend of this yerba mate stands out for the balanced presence of three key elements:

• Leaves: the component providing the herbal aroma, body, and characteristic note of the infusion.
• Stems (palo): the small woody twigs that soften the cup, mellowing the natural bitterness of the pure leaf.
• Dust: the fine fraction that gives froth to the surface and ensures body and persistence to the liquid.

Thanks to the proportion of the cut with stems, extraction during successive water top-ups takes place slowly and evenly, keeping the flavour alive for a long time without burning through the aroma straight away.

How to prepare mate with ANDRESITO

Preparing a good mate requires a few precise steps that are easy to master from the very first time. The main secret lies in the water temperature, which must never boil.

• Fill the gourd: pour the yerba mate into the vessel until it reaches approximately three-quarters of the total capacity.
• Shake the mate: cover the opening with the palm of your hand, turn the gourd upside down, and shake it to bring the fine dust towards the top.
• Tilt the gourd: angle the container at around 45 degrees, leaving an empty hollow on one side.
• Moisten with cool water: pour a splash of room-temperature or lukewarm water into the hollow and wait a couple of minutes to hydrate the leaves at the base.
• Insert the bombilla: slide the filter straw into the moistened spot down to the bottom, without moving it again.
• Add hot water: heat the water to between 70 and 75 degrees and pour it slowly into the hollow beside the bombilla, leaving a portion of the leaves dry on the surface.

What to enjoy with yerba mate

In South America, mate almost always accompanies a savoury or sweet snack throughout the day. Simple contrasts work best to balance the infusion:

• Facturas and pastries: rustic croissants, puff pastries, and biscuits contrast the vegetal note of the drink.
• Alfajores: the dulce de leche filling finds a clean counterpoint in the drink that cleanses the palate.
• Chipá: warm cheese breads typical of the Argentine Littoral are the quintessential savoury pairing.
• Nuts and seeds: walnuts, toasted almonds, or wholemeal crispbreads for a light, neat break.

When it is enjoyed

Mate has no rigid schedule, yet it marks precise moments of daily life. In the early morning, it often replaces tea or drip coffee, offering a warm liquid companion that lasts dozens of minutes.

During the afternoon, around five o'clock, it marks the quintessential break, whether alone in front of a screen or in a group at the park. On long road trips or during lengthy study sessions, a flask of hot water and the ANDRESITO blend keep the mind focused and the palate awake.

How to store the packet

Yerba mate is sensitive to humidity and strong household odours. To keep its fragrance intact, carefully fold down the top edge of the packet after each use and secure it with a clip.

If you prefer, you can transfer the contents into a tin yerbera or an airtight jar, to be kept in a cool, dry cupboard away from direct sunlight. Avoid the fridge, as it creates condensation that would dampen the powder inside.

How far a 500g packet goes

A 500g pack provides excellent longevity. A standard-sized mate gourd holds around 30 to 40 grams of yerba per serving, allowing you to prepare between twelve and fifteen complete infusion sessions.

Since each portion of leaves takes from 700 millilitres to over a litre of water poured in small intervals, a single packet guarantees litres upon litres of hot beverage for your days.

Who this product is for

This variety is ideal for anyone looking for a classic, reliable yerba without unpleasant or excessively astringent bitter notes. It is perfect both for seasoned mate drinkers and for beginners wary of overly intense, dusty cuts.

However, it is not recommended for those who prefer the Uruguayan or Brazilian style, characterized by stemless cuts, very fine powders, and much sharper, heavier grassy notes.

Frequently asked questions

Can I prepare this yerba in a teapot or French press?

Yes, you can use it to make mate cocido. Place two tablespoons of leaves into a teapot or French press jug, pour in water at 80 degrees, leave to infuse for three minutes, and strain before serving.

What does the ANDRESITO blend taste like compared to other Argentine brands?

It ranks among the smoothest and friendliest blends. The flavour features notes of toasted bread and mature hay, with minimal acidity that is gentle on the stomach even after many water top-ups.

What happens if I pour boiling water over the yerba?

Boiling water at one hundred degrees instantly scorches the leaves, making the brew extremely bitter and depleting all the flavours within two sips. Always keep the temperature around 75 degrees.

Should the bombilla be moved while drinking?

No, once positioned, the bombilla must never be touched or used as a spoon. Moving it shifts the wet leaves at the bottom and clogs the filter holes, stopping the liquid from flowing.