BLACK MATE
YERBA MATE
HERBAL TEA
★ PESTICIDE-FREE GARDENING
Ilópolis, Brazil
Black Mate is an innovative herbal infusion made from Ilex paraguariensis and processed according to traditional Chinese red tea production techniques. Through controlled oxidation and careful craftsmanship, the leaves develop a rich, smooth, and aromatic character that differs dramatically from conventional yerba mate while preserving the plant's naturally stimulating qualities. The infusion offers notes of dried fruits, honey, baked berries, caramel, sweet wood, and gentle spices, creating a unique bridge between South American mate culture and the refined world of specialty tea. MORE
AROMA
Cacao, tobacco
TASTE
Chocolate, herbal
PLANT: Ilex Paraguariensis
HARVEST: Summer, 2023
HERBAL TEA
★ PESTICIDE-FREE GARDENING
Ilópolis, Brazil
Black Mate is an innovative herbal infusion made from Ilex paraguariensis and processed according to traditional Chinese red tea production techniques. Through controlled oxidation and careful craftsmanship, the leaves develop a rich, smooth, and aromatic character that differs dramatically from conventional yerba mate while preserving the plant's naturally stimulating qualities. The infusion offers notes of dried fruits, honey, baked berries, caramel, sweet wood, and gentle spices, creating a unique bridge between South American mate culture and the refined world of specialty tea. MORE
AROMA
Cacao, tobacco
TASTE
Chocolate, herbal
PLANT: Ilex Paraguariensis
HARVEST: Summer, 2023
Young leaves of this plant contain from 10 to 20% of tannins. It also contains a large amount of plant fibers (cellulose), lectins, vitamin C, sugars, organic acids, pectin and flavonoids. A large concentration of iron, copper and manganese, as well as protein, salts of phosphorus, calcium, cobalt, potassium, calcium, lithium and other elements. A powerful natural antioxidant that strengthens the immune system and has anti-inflammatory properties, relieves headaches and normalizes blood pressure.
• Strengthens the immune system
• Сalms the central nervous system
• Treatment of neuroses
• Has a positive effect on the work of the heart
• Treats diseases of the gastrointestinal tract
• Antiallergic
• Strengthens the immune system
• Сalms the central nervous system
• Treatment of neuroses
• Has a positive effect on the work of the heart
• Treats diseases of the gastrointestinal tract
• Antiallergic
Temperature: 75-95 °C
Amount: 2-3 grams per 250 ml of water
Brewing method: infusion
Learn more about TEA BREWING METHODS
Amount: 2-3 grams per 250 ml of water
Brewing method: infusion
Learn more about TEA BREWING METHODS
Yerba Mate is a traditional South American beverage made from the leaves and young stems of Ilex paraguariensis, an evergreen tree native to the subtropical regions of Brazil, Argentina, Paraguay, and Uruguay. Although often referred to as a tea, it is not related to Camellia sinensis, the plant used to produce green, white, wulong, red (black), and Pu'Er teas.
For centuries, yerba mate has been consumed by Indigenous peoples of South America, particularly the Guaraní people, who valued the plant for its stimulating and restorative properties. Over time, mate became deeply integrated into the cultures of Argentina, Uruguay, Paraguay, and Southern Brazil, where it remains one of the most popular daily beverages.
ABOUT
Black Mate is one of the most innovative interpretations of Ilex paraguariensis we have encountered. Produced by Mon Julli in Ilópolis, Brazil, this unique beverage combines the cultural heritage of South American yerba mate with the craftsmanship and production philosophy of traditional Chinese red (black) tea. The result is a product that preserves the identity and natural properties of mate while revealing an entirely new spectrum of aromas and flavors rarely associated with this remarkable plant.
The project was developed by Juliana Montagner, founder of the Mon Julli brand and a representative of a family deeply connected to mate production for generations. Born in Ilópolis, a region historically associated with the cultivation of Ilex paraguariensis, Juliana inherited a legacy that began with her Italian great-grandfather in the late nineteenth century. Through years of studying tea culture and the production methods of Camellia sinensis, she developed a vision of introducing mate to the world in a completely new form.
This vision led to the creation of Green Mate and Black Mate, two patented products produced by applying orthodox Asian tea-making techniques to mate shoots. For Black Mate, young leaves are harvested and processed according to principles traditionally used in the production of high-quality Chinese red tea. The leaves undergo withering, rolling, controlled oxidation, and careful drying, allowing profound transformations to occur within the plant material. Through this process, the fresh vegetal character typical of mate evolves into a richer and more complex aromatic profile filled with notes of fruits, honey, flowers, and sweet spices.
Unlike conventional yerba mate, which is often characterized by strong vegetal, smoky, or bitter notes, Black Mate offers a significantly softer and more refined sensory experience. The oxidation process reveals a remarkable sweetness and depth while preserving the naturally stimulating properties that have made mate popular throughout South America for centuries.
Like traditional mate, Black Mate naturally contains caffeine, theobromine, polyphenols, minerals, and antioxidant compounds. However, the innovative processing method creates a beverage that can be appreciated in a manner very similar to fine tea. Brewed in a gaiwan, teapot, or other traditional tea vessels, it rewards attentive preparation with multiple flavorful infusions and a remarkable evolution throughout the session.
For tea lovers, Black Mate offers a fascinating opportunity to explore the meeting point of two great beverage traditions. It demonstrates how processing techniques can dramatically influence the expression of a plant and highlights the extraordinary versatility of Ilex paraguariensis. The result is a truly unique product that feels familiar to experienced tea drinkers while introducing them to an entirely new dimension of the mate world.
ORGANOLEPTICS
The dry leaves display a beautifully twisted appearance reminiscent of traditional Chinese red tea, with shades ranging from dark brown and chestnut to deep copper tones. Their appearance immediately distinguishes them from conventional yerba mate and reflects the extensive oxidation process used during production. The aroma of the dry leaf is rich, warm, and inviting, offering notes of dried fruits, forest honey, baked apples, caramel, cocoa, sweet wood, and subtle floral undertones. In a preheated gaiwan or teapot, the fragrance becomes significantly more expressive, revealing additional layers of dried apricots, raisins, brown sugar, fruit compote, vanilla, warm spices, and delicate notes of roasted nuts.
The liquor is bright, clear, and amber-red in color. The aroma of the infusion is deep, elegant, and highly aromatic, combining notes of honey, dried fruits, baked berries, caramelized sugar, sweet spices, flowers, and gentle woody nuances. The texture is smooth, rounded, and pleasantly full-bodied, creating a rich mouthfeel while maintaining excellent clarity. The taste opens with natural sweetness before gradually unfolding into layers of dried apricot, baked apple, honey, raisins, caramel, cocoa, sweet wood, and subtle spice notes. Unlike traditional yerba mate, the characteristic bitterness is greatly softened, allowing a broader spectrum of flavors to emerge. The influence of red tea processing creates a profile that many tea lovers may find surprisingly familiar, while still preserving the distinctive character of Ilex paraguariensis.
The aftertaste is long, warming, and satisfying. Lingering notes of honey, dried fruits, sweet spices, and gentle woody nuances remain on the palate long after each sip. A pleasant sweetness gradually develops in the throat, accompanied by a clean and uplifting stimulating sensation characteristic of mate. Throughout multiple infusions, the tea continues to reveal additional depth and complexity while maintaining remarkable smoothness and balance. In the empty cup, the aroma remains intensely fragrant, offering notes of fruit compote, forest honey, vanilla, dried berries, cocoa, and warm spices. The overall impression is one of richness, elegance, and innovation, presenting yerba mate in a completely new form that successfully combines the vitality of South America's most famous herbal beverage with the refinement and complexity of traditional red tea craftsmanship.
For centuries, yerba mate has been consumed by Indigenous peoples of South America, particularly the Guaraní people, who valued the plant for its stimulating and restorative properties. Over time, mate became deeply integrated into the cultures of Argentina, Uruguay, Paraguay, and Southern Brazil, where it remains one of the most popular daily beverages.
ABOUT
Black Mate is one of the most innovative interpretations of Ilex paraguariensis we have encountered. Produced by Mon Julli in Ilópolis, Brazil, this unique beverage combines the cultural heritage of South American yerba mate with the craftsmanship and production philosophy of traditional Chinese red (black) tea. The result is a product that preserves the identity and natural properties of mate while revealing an entirely new spectrum of aromas and flavors rarely associated with this remarkable plant.
The project was developed by Juliana Montagner, founder of the Mon Julli brand and a representative of a family deeply connected to mate production for generations. Born in Ilópolis, a region historically associated with the cultivation of Ilex paraguariensis, Juliana inherited a legacy that began with her Italian great-grandfather in the late nineteenth century. Through years of studying tea culture and the production methods of Camellia sinensis, she developed a vision of introducing mate to the world in a completely new form.
This vision led to the creation of Green Mate and Black Mate, two patented products produced by applying orthodox Asian tea-making techniques to mate shoots. For Black Mate, young leaves are harvested and processed according to principles traditionally used in the production of high-quality Chinese red tea. The leaves undergo withering, rolling, controlled oxidation, and careful drying, allowing profound transformations to occur within the plant material. Through this process, the fresh vegetal character typical of mate evolves into a richer and more complex aromatic profile filled with notes of fruits, honey, flowers, and sweet spices.
Unlike conventional yerba mate, which is often characterized by strong vegetal, smoky, or bitter notes, Black Mate offers a significantly softer and more refined sensory experience. The oxidation process reveals a remarkable sweetness and depth while preserving the naturally stimulating properties that have made mate popular throughout South America for centuries.
Like traditional mate, Black Mate naturally contains caffeine, theobromine, polyphenols, minerals, and antioxidant compounds. However, the innovative processing method creates a beverage that can be appreciated in a manner very similar to fine tea. Brewed in a gaiwan, teapot, or other traditional tea vessels, it rewards attentive preparation with multiple flavorful infusions and a remarkable evolution throughout the session.
For tea lovers, Black Mate offers a fascinating opportunity to explore the meeting point of two great beverage traditions. It demonstrates how processing techniques can dramatically influence the expression of a plant and highlights the extraordinary versatility of Ilex paraguariensis. The result is a truly unique product that feels familiar to experienced tea drinkers while introducing them to an entirely new dimension of the mate world.
ORGANOLEPTICS
The dry leaves display a beautifully twisted appearance reminiscent of traditional Chinese red tea, with shades ranging from dark brown and chestnut to deep copper tones. Their appearance immediately distinguishes them from conventional yerba mate and reflects the extensive oxidation process used during production. The aroma of the dry leaf is rich, warm, and inviting, offering notes of dried fruits, forest honey, baked apples, caramel, cocoa, sweet wood, and subtle floral undertones. In a preheated gaiwan or teapot, the fragrance becomes significantly more expressive, revealing additional layers of dried apricots, raisins, brown sugar, fruit compote, vanilla, warm spices, and delicate notes of roasted nuts.
The liquor is bright, clear, and amber-red in color. The aroma of the infusion is deep, elegant, and highly aromatic, combining notes of honey, dried fruits, baked berries, caramelized sugar, sweet spices, flowers, and gentle woody nuances. The texture is smooth, rounded, and pleasantly full-bodied, creating a rich mouthfeel while maintaining excellent clarity. The taste opens with natural sweetness before gradually unfolding into layers of dried apricot, baked apple, honey, raisins, caramel, cocoa, sweet wood, and subtle spice notes. Unlike traditional yerba mate, the characteristic bitterness is greatly softened, allowing a broader spectrum of flavors to emerge. The influence of red tea processing creates a profile that many tea lovers may find surprisingly familiar, while still preserving the distinctive character of Ilex paraguariensis.
The aftertaste is long, warming, and satisfying. Lingering notes of honey, dried fruits, sweet spices, and gentle woody nuances remain on the palate long after each sip. A pleasant sweetness gradually develops in the throat, accompanied by a clean and uplifting stimulating sensation characteristic of mate. Throughout multiple infusions, the tea continues to reveal additional depth and complexity while maintaining remarkable smoothness and balance. In the empty cup, the aroma remains intensely fragrant, offering notes of fruit compote, forest honey, vanilla, dried berries, cocoa, and warm spices. The overall impression is one of richness, elegance, and innovation, presenting yerba mate in a completely new form that successfully combines the vitality of South America's most famous herbal beverage with the refinement and complexity of traditional red tea craftsmanship.
"As a tea lover, I naturally became acquainted with yerba mate quite early in my tea journey. Over the years, I had many opportunities to taste it, largely because the worlds of tea and mate often intersect at tea festivals, educational events, and enthusiast communities around the world. Although both beverages are appreciated for their stimulating qualities and rich traditions, mate is a very different plant, and the way it is processed, prepared, and consumed differs significantly from the whole-leaf Camellia sinensis teas that I dedicated much of my life to studying.
Traditional yerba mate has always fascinated me, but at the same time I often found it somewhat intense, both in flavor and in its energetic effect. Its rustic character, strong vegetal notes, and traditional preparation style create a unique experience, but not necessarily one that every tea lover immediately embraces. Because of this, I was genuinely surprised when I first met Juliana Montagner and encountered the original version of her Green Mate shortly after its creation.
What impressed me most was how naturally the product fit into the world of specialty tea. The leaves looked familiar, the brewing process felt familiar, and the resulting infusion displayed many qualities I normally associate with fine green tea. It was one of those rare moments when a completely different plant revealed itself through a new perspective, creating something both innovative and authentic at the same time.
Having spent my entire life in Eastern Europe, where darker and richer teas are often preferred due to the climate and cultural traditions, I was especially curious to discover Juliana's second creation, Black Mate. For me, this tea completed the picture. The oxidation process brought additional depth, warmth, sweetness, and complexity, creating a profile that felt remarkably familiar while preserving the distinctive identity of mate.
The rich aroma, smooth texture, dried fruit character, honey notes, and comforting warmth made Black Mate particularly appealing not only to me but also to many people with whom I shared it. Time after time, I observed how tea lovers who were initially unfamiliar with mate quickly connected with this version. It offered enough familiarity to feel approachable while remaining unique enough to create genuine curiosity and appreciation."
— Andrei Ivanovs, Founder of AN SHIM TEA
Traditional yerba mate has always fascinated me, but at the same time I often found it somewhat intense, both in flavor and in its energetic effect. Its rustic character, strong vegetal notes, and traditional preparation style create a unique experience, but not necessarily one that every tea lover immediately embraces. Because of this, I was genuinely surprised when I first met Juliana Montagner and encountered the original version of her Green Mate shortly after its creation.
What impressed me most was how naturally the product fit into the world of specialty tea. The leaves looked familiar, the brewing process felt familiar, and the resulting infusion displayed many qualities I normally associate with fine green tea. It was one of those rare moments when a completely different plant revealed itself through a new perspective, creating something both innovative and authentic at the same time.
Having spent my entire life in Eastern Europe, where darker and richer teas are often preferred due to the climate and cultural traditions, I was especially curious to discover Juliana's second creation, Black Mate. For me, this tea completed the picture. The oxidation process brought additional depth, warmth, sweetness, and complexity, creating a profile that felt remarkably familiar while preserving the distinctive identity of mate.
The rich aroma, smooth texture, dried fruit character, honey notes, and comforting warmth made Black Mate particularly appealing not only to me but also to many people with whom I shared it. Time after time, I observed how tea lovers who were initially unfamiliar with mate quickly connected with this version. It offered enough familiarity to feel approachable while remaining unique enough to create genuine curiosity and appreciation."
— Andrei Ivanovs, Founder of AN SHIM TEA
TISANES
Explore more Tisanes from the AN SHIM TEA Collection.