Heat the water to 80°C, making sure it does not boil.
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Description of Amanda despalada - yerba mate 1kg
Amanda without stems 1kg
The origins of the yerba mate Amanda goes back to the year 1900. At this time, a colonist family from Poland settled down in Misiones, province of Argentina, and cultivated yerba mate.
The Amanda plantations are one of the oldest in the country, and they are located in the agricultural area “la Cachuera” near the city called Apóstoles (Misiones), popular as the “capital of yerba mate”.
The Amanda yerba without stems has been produced with top products. It contains a high percentage of dry leaves (about 90%) and it has a low stems or plant fibers content.
Free gluten product (suitable for celiacs).
Do you want to know how to prepare mate?
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
Step 1
Heat the water to 80°C, making sure it does not boil.
Step 2
Fill ¾ of the mate cup with yerba mate.
Step 3
Cover the opening, turn it upside down and shake it gently.
Step 4
Tilt the yerba to one side at about a 45° angle.
Step 5
Pour a small amount of warm water (40°C) into the emptier area.
Step 6
Wait 20–40 seconds for the yerba to absorb the water.
Step 7
Insert the bombilla while covering its tip.
Step 8
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
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