GREEN MATE
YERBA MATE
HERBAL TEA
★ PESTICIDE-FREE GARDENING
Ilópolis, Brazil
Green Mate is a unique herbal infusion made from Ilex paraguariensis, traditionally known as yerba mate, but processed using Chinese green tea production techniques. By adapting methods commonly used for high-quality green tea, the leaves preserve greater freshness, elegance, and aromatic complexity compared to traditionally roasted mate preparations. The infusion offers a vibrant and refreshing profile with notes of fresh herbs, green vegetables, wildflowers, citrus zest, and gentle sweetness, creating an intriguing bridge between South American mate culture and the craftsmanship of Chinese tea making. MORE
GOLD MEDAL at 'AVPA-PARIS 2023'
AROMA
Seaweed, nutty
TASTE
Herbal, nutty
PLANT: Ilex Paraguariensis
HARVEST: Spring, 2023
HERBAL TEA
★ PESTICIDE-FREE GARDENING
Ilópolis, Brazil
Green Mate is a unique herbal infusion made from Ilex paraguariensis, traditionally known as yerba mate, but processed using Chinese green tea production techniques. By adapting methods commonly used for high-quality green tea, the leaves preserve greater freshness, elegance, and aromatic complexity compared to traditionally roasted mate preparations. The infusion offers a vibrant and refreshing profile with notes of fresh herbs, green vegetables, wildflowers, citrus zest, and gentle sweetness, creating an intriguing bridge between South American mate culture and the craftsmanship of Chinese tea making. MORE
GOLD MEDAL at 'AVPA-PARIS 2023'
AROMA
Seaweed, nutty
TASTE
Herbal, nutty
PLANT: Ilex Paraguariensis
HARVEST: Spring, 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: 60-85 °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
Green Mate is an innovative product originating from Ilópolis, Brazil, a region closely connected to the history and cultivation of Ilex paraguariensis, the plant better known throughout the world as yerba mate. Unlike traditional mate preparations, which are typically roasted and processed for consumption in a gourd, this tea represents a completely different approach. By combining carefully selected mate shoots with the processing principles of premium Chinese green tea, it offers a new perspective on one of South America's most iconic plants.
The tea is produced by Mon Julli, a pioneering company dedicated to exploring the untapped potential of mate through the application of orthodox tea production techniques. Behind this project stands Juliana Montagner, director of Ximango and founder of the Mon Julli brand. Born in Ilópolis, Juliana inherited a family connection to mate production that dates back to the late nineteenth century, when her Italian great-grandfather first became involved in cultivating and processing the plant in the region.
Driven by a passion for both mate and fine tea, Juliana expanded this legacy through extensive study of Camellia sinensis and the broader world of tea culture. Her goal was to bring the qualities and benefits of mate to a wider audience while presenting the plant in a completely new form. This vision ultimately led to the creation of Green Mate and Black Mate, innovative products that have been patented by Mon Julli and are produced using processing techniques inspired by Chinese green and red tea traditions.
For Green Mate, young mate shoots are harvested and processed according to principles commonly used in the production of high-quality green tea. Through careful fixation, rolling, shaping, and drying, the leaves preserve their natural freshness, vibrant aroma, and delicate character. This approach differs dramatically from conventional mate production and reveals aromatic and flavor dimensions that are rarely encountered in traditional preparations.
The result is a remarkably unique beverage that stands somewhere between fine tea and herbal infusion. It retains the naturally stimulating qualities associated with mate while offering a cleaner, more elegant, and more nuanced sensory profile. Rich in naturally occurring antioxidants and tonic compounds, Green Mate has become appreciated not only for its invigorating properties but also for its refined aroma and taste.
ORGANOLEPTICS
The dry leaves are beautifully processed, displaying a twisted appearance reminiscent of traditional Chinese green tea rather than conventional yerba mate. Their color ranges from vibrant green to deep jade tones, reflecting the careful preservation of freshness during processing. The aroma of the dry leaf is clean, elegant, and surprisingly refined, offering notes of fresh-cut grass, green vegetables, wildflowers, sweet herbs, young peas, citrus zest, and subtle tropical nuances. In a preheated gaiwan or teapot, the fragrance becomes more expressive, revealing additional layers of steamed greens, fresh bamboo, spring flowers, sugarcane, sweet corn, and delicate herbal sweetness.
The liquor is bright, clear, and luminous, displaying a light green-golden color. The aroma of the infusion is fresh, vibrant, and highly aromatic, combining notes of spring vegetation, wildflowers, green fruits, fresh herbs, and subtle citrus accents. The texture is smooth, silky, and pleasantly refreshing, offering far more elegance than traditionally processed mate. The taste opens with gentle vegetal sweetness before gradually revealing layers of fresh grass, green apple, young peas, sugarcane, spinach, citrus zest, and delicate floral notes. Unlike conventional mate, the bitterness is significantly reduced, allowing the natural sweetness and complexity of the plant to become more apparent. The influence of Chinese green tea processing creates a cleaner, softer, and more balanced profile while preserving the distinctive identity of Ilex paraguariensis.
The aftertaste is long, refreshing, and pleasantly invigorating. Lingering notes of fresh herbs, sweet vegetables, flowers, and subtle citrus remain on the palate long after each sip. A gentle sweetness gradually develops in the throat, accompanied by a clean mineral freshness and the characteristic stimulating sensation associated with mate. As the session progresses, the infusion becomes increasingly smooth and harmonious while maintaining its vibrant green character. In the empty cup, the aroma remains fragrant and uplifting, offering notes of spring flowers, fresh bamboo, sugarcane, green herbs, and delicate fruit sweetness. The overall impression is one of freshness, vitality, and innovation, presenting yerba mate in a form that feels remarkably familiar to tea lovers while revealing an entirely new dimension of this celebrated South American plant.
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
Green Mate is an innovative product originating from Ilópolis, Brazil, a region closely connected to the history and cultivation of Ilex paraguariensis, the plant better known throughout the world as yerba mate. Unlike traditional mate preparations, which are typically roasted and processed for consumption in a gourd, this tea represents a completely different approach. By combining carefully selected mate shoots with the processing principles of premium Chinese green tea, it offers a new perspective on one of South America's most iconic plants.
The tea is produced by Mon Julli, a pioneering company dedicated to exploring the untapped potential of mate through the application of orthodox tea production techniques. Behind this project stands Juliana Montagner, director of Ximango and founder of the Mon Julli brand. Born in Ilópolis, Juliana inherited a family connection to mate production that dates back to the late nineteenth century, when her Italian great-grandfather first became involved in cultivating and processing the plant in the region.
Driven by a passion for both mate and fine tea, Juliana expanded this legacy through extensive study of Camellia sinensis and the broader world of tea culture. Her goal was to bring the qualities and benefits of mate to a wider audience while presenting the plant in a completely new form. This vision ultimately led to the creation of Green Mate and Black Mate, innovative products that have been patented by Mon Julli and are produced using processing techniques inspired by Chinese green and red tea traditions.
For Green Mate, young mate shoots are harvested and processed according to principles commonly used in the production of high-quality green tea. Through careful fixation, rolling, shaping, and drying, the leaves preserve their natural freshness, vibrant aroma, and delicate character. This approach differs dramatically from conventional mate production and reveals aromatic and flavor dimensions that are rarely encountered in traditional preparations.
The result is a remarkably unique beverage that stands somewhere between fine tea and herbal infusion. It retains the naturally stimulating qualities associated with mate while offering a cleaner, more elegant, and more nuanced sensory profile. Rich in naturally occurring antioxidants and tonic compounds, Green Mate has become appreciated not only for its invigorating properties but also for its refined aroma and taste.
ORGANOLEPTICS
The dry leaves are beautifully processed, displaying a twisted appearance reminiscent of traditional Chinese green tea rather than conventional yerba mate. Their color ranges from vibrant green to deep jade tones, reflecting the careful preservation of freshness during processing. The aroma of the dry leaf is clean, elegant, and surprisingly refined, offering notes of fresh-cut grass, green vegetables, wildflowers, sweet herbs, young peas, citrus zest, and subtle tropical nuances. In a preheated gaiwan or teapot, the fragrance becomes more expressive, revealing additional layers of steamed greens, fresh bamboo, spring flowers, sugarcane, sweet corn, and delicate herbal sweetness.
The liquor is bright, clear, and luminous, displaying a light green-golden color. The aroma of the infusion is fresh, vibrant, and highly aromatic, combining notes of spring vegetation, wildflowers, green fruits, fresh herbs, and subtle citrus accents. The texture is smooth, silky, and pleasantly refreshing, offering far more elegance than traditionally processed mate. The taste opens with gentle vegetal sweetness before gradually revealing layers of fresh grass, green apple, young peas, sugarcane, spinach, citrus zest, and delicate floral notes. Unlike conventional mate, the bitterness is significantly reduced, allowing the natural sweetness and complexity of the plant to become more apparent. The influence of Chinese green tea processing creates a cleaner, softer, and more balanced profile while preserving the distinctive identity of Ilex paraguariensis.
The aftertaste is long, refreshing, and pleasantly invigorating. Lingering notes of fresh herbs, sweet vegetables, flowers, and subtle citrus remain on the palate long after each sip. A gentle sweetness gradually develops in the throat, accompanied by a clean mineral freshness and the characteristic stimulating sensation associated with mate. As the session progresses, the infusion becomes increasingly smooth and harmonious while maintaining its vibrant green character. In the empty cup, the aroma remains fragrant and uplifting, offering notes of spring flowers, fresh bamboo, sugarcane, green herbs, and delicate fruit sweetness. The overall impression is one of freshness, vitality, and innovation, presenting yerba mate in a form that feels remarkably familiar to tea lovers while revealing an entirely new dimension of this celebrated South American plant.
"As a tea lover, I naturally encountered yerba mate quite early in my tea journey. Over the years, I had many opportunities to taste it, especially because the worlds of tea and mate often meet at international tea festivals, educational events, and enthusiast communities. Although both beverages are appreciated for their stimulating qualities and rich traditions, mate and tea are fundamentally different plants with very different production methods, brewing traditions, and sensory profiles.
Traditional yerba mate is produced by harvesting leaves and stems, which are then heated to stop oxidation, dried, and often aged before being cut into different grades. The finished product is typically prepared in a hollow gourd known as a mate and consumed through a filtered metal straw called a bombilla. One portion can be infused repeatedly, creating a drinking ritual that, in some ways, reminds me of traditional tea culture while remaining entirely unique in its own right.
Yerba mate naturally contains caffeine, theobromine, polyphenols, minerals, and a variety of antioxidant compounds. Because of this composition, it is appreciated for its stimulating effect and is often described as providing alertness and focus without some of the sharper characteristics associated with coffee. Personally, however, I always found traditional mate to be quite intense, both in flavor and in its energetic effect.
That is why I was genuinely surprised when I first met Juliana and encountered the original version of her Green Mate shortly after it was created. From the very first infusion, it was clear that this was something entirely different. Instead of emphasizing the strong, rustic, and often aggressive profile of traditional mate, this tea revealed elegance, freshness, and complexity that immediately reminded me of high-quality green tea.
What impressed me most was not only the flavor but also the way it could be prepared and appreciated. Unlike conventional mate, Green Mate can be brewed and explored exactly like a specialty tea. Through multiple infusions, it reveals different layers of aroma, texture, and taste, inviting the same kind of attentive and mindful drinking experience that tea lovers value so highly.
For me, Green Mate represents one of those rare products that successfully bridges two worlds. It preserves the identity of yerba mate while introducing a completely new expression through the lens of tea craftsmanship. Products like this do not appear often, and they remind us that innovation is still possible even within traditions that have existed for centuries."
— Andrei Ivanovs, Founder of AN SHIM TEA
Traditional yerba mate is produced by harvesting leaves and stems, which are then heated to stop oxidation, dried, and often aged before being cut into different grades. The finished product is typically prepared in a hollow gourd known as a mate and consumed through a filtered metal straw called a bombilla. One portion can be infused repeatedly, creating a drinking ritual that, in some ways, reminds me of traditional tea culture while remaining entirely unique in its own right.
Yerba mate naturally contains caffeine, theobromine, polyphenols, minerals, and a variety of antioxidant compounds. Because of this composition, it is appreciated for its stimulating effect and is often described as providing alertness and focus without some of the sharper characteristics associated with coffee. Personally, however, I always found traditional mate to be quite intense, both in flavor and in its energetic effect.
That is why I was genuinely surprised when I first met Juliana and encountered the original version of her Green Mate shortly after it was created. From the very first infusion, it was clear that this was something entirely different. Instead of emphasizing the strong, rustic, and often aggressive profile of traditional mate, this tea revealed elegance, freshness, and complexity that immediately reminded me of high-quality green tea.
What impressed me most was not only the flavor but also the way it could be prepared and appreciated. Unlike conventional mate, Green Mate can be brewed and explored exactly like a specialty tea. Through multiple infusions, it reveals different layers of aroma, texture, and taste, inviting the same kind of attentive and mindful drinking experience that tea lovers value so highly.
For me, Green Mate represents one of those rare products that successfully bridges two worlds. It preserves the identity of yerba mate while introducing a completely new expression through the lens of tea craftsmanship. Products like this do not appear often, and they remind us that innovation is still possible even within traditions that have existed for centuries."
— Andrei Ivanovs, Founder of AN SHIM TEA
TISANES
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