Matcha Tea and Yerba Mate

Regular (culinary) matcha is suitable for cooking, smoothies and lattes and has a slightly bitter flavour. Premium matcha is smoother and sweeter with a brighter colour. Ceremonial matcha is of the highest quality, made from the youngest leaves, with a smooth, refined flavour and bright green powder, and is mainly drunk pure.

Matcha has a smooth, fresh flavour with a slightly creamy and vegetal note. Depending on the quality, the flavour can range from mild and sweet (ceremonial matcha) to somewhat fuller or slightly bitter (culinary matcha).

Matcha is valued for its rich flavour, vibrant colour and versatility. It contains natural antioxidants and amino acids such as L-theanine, and is popular with people who like to use pure, plant-based products as part of their daily ritual.

No, with matcha you use the whole leaf, finely ground, whereas with regular green tea only the tea extracts are steeped in water. This gives matcha a more intense flavour and colour.

A chasen is ideal for a light, airy froth, but you can also use a small whisk, a milk frother or a jar with a lid. There will be slightly less froth, but the flavour is retained.

Sift 1–2 teaspoons of matcha into a bowl and add a small amount of hot water (about 70–80°C). Whisk the mixture until smooth and slightly frothy. Then add warm milk or a plant-based milk and froth everything together. You can sweeten it lightly with honey or a sweetener if you like.

Sift 1–2 teaspoons of matcha into a bowl and add a small amount of hot water (about 70–80°C). Whisk until the mixture is smooth and slightly frothy. Fill a glass with ice cubes and (plant-based) milk and pour the whisked matcha over the top. Finish it off with a dash of vanilla, coconut or caramel syrup for extra flavour if you like.

In general, matcha is safe for most people to consume, but it contains caffeine, so people who are sensitive to caffeine should take this into account. However, pregnant women and people with certain health conditions should be careful and, if necessary, consult their doctor before consuming matcha.

The leaves are harvested, dried and often lightly roasted before being packed as loose leaves or blends. This process gives Yerba Mate its typical aroma and flavour.

Traditionally, Yerba Mate is prepared in a gourd (mate) with a metal straw, the bombilla. Fill the gourd about 2/3 full with leaves, tilt the leaves to one side, insert the bombilla into the empty side and slowly pour in hot (not boiling) water. Drink the tea through the bombilla and, if you like, top up with hot water to make several cups.

Alternatively, you can also brew Yerba Mate in a tea filter or infuser: add hot water, leave it to steep for a few minutes and pour it into a cup.

Store Yerba Mate in a cool, dry place, away from light and moisture, to preserve its flavour and aroma.

For the traditional preparation of Yerba Mate you need a gourd and a bombilla.

Gourd: a special cup-like vessel, often made of metal, wood or ceramic, in which the Yerba Mate is brewed.

Bombilla: a metal straw with a filter at the bottom, which lets you drink the tea without taking in the leaves.

Yerba Mate is generally safe for most adults. It contains mateine, a natural stimulant, so children, pregnant women or people who are sensitive to caffeine are advised to drink it in moderation and, if in doubt, to seek advice from a doctor.

Yerba Mate can support the feeling of satiety and in this way help you snack less between meals, but it is not a substitute for a healthy diet and an active lifestyle.

Yerba Mate is a natural product and can be a healthy addition to your daily drinks.