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So, if you're wondering how mate is produced, you're in the right place.
Here are the 10 steps of mate production, from seed to bag.
Young mate tree shoot
The seeds are selected and then planted in a nursery.
The young shoots are then moved under a greenhouse when they reach a size close to 7 cm.
The plants spend 9 to 12 months under the greenhouse to develop properly before being moved to a farm.
Under the greenhouse, somewhere in South America
Mate plantations can be distinguished into two main categories:
Classic mate plantation (on the left) and in the forest (on the right)
This is the standard and most widespread type of exploitation. It is ideal for large-scale production and is suited for the use of machinery.
However, it is also linked to a significant issue: deforestation.
The "creation" of these vast cultivable spaces often comes at the expense of local forests.
In a few words
Some producers (mainly in Brazil) plant their mate directly in the forest, where it grows naturally.
This type of plantation is more difficult to exploit, since the mate shoots are planted according to the available spaces, and not the other way around. It is generally not suitable for the use of machines.
But, while it does not allow for the production of very large quantities like conventional plantations, this type of plantation has 3 advantages:
When mate trees are planted in the forest, they participate in the ecosystem. They do not replace it, as is the case with conventional farming.
The mate that grows in the forest is protected from the sun by larger trees. However, mate that grows in the shade has a smoother taste than mate exposed to the sun.
In a few words
Parenthesis: It is for all these reasons that we have chosen mate sourced from forest cultivation to make up our range of mate.
One might think that mate grows in Argentina and Uruguay.
But, that's (partially) false.
Uruguay does not produce mate at all. Uruguayan brands market mate produced in neighboring countries.
The mate plantations are only found in 3 countries:
Harvesting mate leaves
The harvest can be done by hand, with scissors, or by machine.
When are the mate leaves harvested?
The most favorable period for harvesting extends from March to October.
However, producers do not harvest everything at this time, in order to be able to harvest leaves at certain times of the year, when there is a demand for fresh leaves.
For the record, many small independent producers make a small harvest at the beginning of December to finance the end-of-year celebrations.
The first step after harvesting is called "sapeco" (in Portuguese), "sapecado" (in Spanish), or "zapecado" (in Guarani).
It involves exposing the mate leaves to intense heat for about thirty seconds to stop their fermentation.
It must be done very quickly (within a few hours) after harvesting.
Drying of mate leaves
Immediately after the sapeco, the mate leaves undergo a second drying stage.
This aims to extract moisture from the leaves, which then lose a third of their weight.
It is longer and lasts on average 8 hours.
Once completely dried, the maté leaves are cut during a step called "canchado."
The maté produced from this step is called "yerba maté canchada."
Yerba maté canchada
It is a rather coarse blend that is not intended for commercialization but is only stored in bags of 20 to 50kg.
Aging consists of "aging" the maté somewhat like wine and serves to concentrate its aromas.
This step can last from a few months up to 2 years.
It differentiates the green maté from traditional maté.
Traditional maté
What is called "traditional maté" is actually the maté found all over Argentina and Uruguay.
It is a maté aged between 9 to 12 months.
The longer a maté is aged, the stronger its taste and the more yellowish its appearance.
Green mate
Green maté is a maté that does not go through this aging step.
It has the particularity of having a much milder taste than aged matés.
Green maté is particularly popular in the United States and Europe due to its lighter taste compared to traditional matés.
One of the last production steps involves grinding and milling the maté leaves.
Once the maté is aged (or not), it is placed in a grinding machine that cuts and separates the different components of the yerba maté leaf.
They are then distributed into different bags :
Different components of mate
It is during this step that each mate brand, each producer applies their recipe.
Preparation of a blend of mates
You got it, the possibilities are endless.
Each component has a role in the taste and texture of mate.
