Erva mate with hydrolyzed collage is an interesting combination I’ve never seen before. Erva, with high antioxidant capacity and anti-aging properties could only be enhanced with collagen’s skin and bone strengthening abilities.
There is no detectable taste of collagen. The erva carries a mildly smoky-steel flavor profile with a butter-smooth solid base. Mouthfeel is round and supple with a welcoming silky texture from the fine particles of this Nativa cut green erva.
Mate Nativo’s ervas have a signature, yet subtle, terroir of the Vale fo Taquari region of Rio Grande do Sul. Ervas of this region are a bit bolder and have more grit than their counterparts farther north in Paraná.
This erva finds an intelligent balance of both worlds, with excellent balance. There’s a pleasantly warm and comforting cinnamon-sweet-carob finish, beautifully tying together rich green notes with mild milk chocolate and darker ones.
500g • Vacuum sealed
Ingredients
Brazilian erva mate, collagen (5.1%)
Brewing Instructions
Brew for 3–5 minutes in hot water (150–170ºF, 65ºC–76ºC) to achieve a full-bodied flavor. For a brighter, cleaner taste, brew in cold water. Optionally, use a traditional yerba mate cup (or cuia) and bombilla/bomba (filtered straw) until the flavor fades. Add a touch of honey for sweetness. Enjoy!
