14
1 Yerba Mate Tea, a Traditional South American …
moisture to 3–6%, followed by trituration (Sect. 1.3). The secado process is
conducted also with the aim of avoiding excessive smoke exposure
(2) The Nativa type is similar to Premium quality. However, the initial first-choice
selection of leaves is not carried out. As for Premium quality, these leaves are
from natural plantations. The secado process is carried out reducing moisture
to 3–6%, followed by trituration (Sect. 1.3). The secado process is conducted
also with the aim of avoiding excessive smoke exposure
(3) The Traditional type is obtained from traditional and naturally planted leaves.
Trituration and drying of yerba mate leaves are carried at the same time: intermediate leaves are in direct contact with produced smoke, differently from
Premium and Nativa types
(4) The Moida grossa quality is obtained with the same traditional process;
however, particle sizes of the final products are notable if compared with
traditional type
(5) The Exportação quality is tacitly intended for export purposes. It is obtained
from traditional and naturally planted leaves. Trituration and drying of yerba
mate leaves are carried at the same time: intermediate leaves are in direct contact
with produced smoke, differently from Premium and Nativa types. Subsequently, an additional eight-month storage (aging) is required at least before
milling (yerba mate canchada) with the aim of modifying the colorimetric
appearance of green leaves and improving the typical flavour. In addition,
twigs are reduced as number
(6) The Tererê quality is obtained such as the traditional type. However, because
of the destination to cold infusions, a specific particle size range is needed
(approximately 500 µm because teas have a similar granulometry)
(7) The Tostada type is similar to Moida grossa. However, because of the final
destinations (normal infusions, Brazilian iced teas), the product needs a
roasting process
(8) Finally, the Cambona, variety is a genetic I. paraguariensis variation. The
traditional process method (similarly to the traditional yerba mate) is required.
Another classification concerns the packaging method:
(a) Teabag-packaged yerba mate
(b) Loose-packaged yerba mate.
A third classification concerns the colorimetric appearance of leaves (green or
roasted/brownish types).
On these bases, it may be inferred that the commercial classification of yerba
mate products (Fig. 1.5) relies on the following seven variables (Matta 2019):
(1) The selection of leaves
(2) The choice between traditional or plantation method
(3) The choice of trituration and drying process, or barbaqua/secado procedure
(4) The selection of qualities according to particle sizes. In detail (Sect. 1.3), the
grinding procedure can give coarse, medium, and fine degree qualities. A loose
packaging step is required at last (commercial names: mate, chimarrão, and
1 Yerba Mate Tea, a Traditional South American …
moisture to 3–6%, followed by trituration (Sect. 1.3). The secado process is
conducted also with the aim of avoiding excessive smoke exposure
(2) The Nativa type is similar to Premium quality. However, the initial first-choice
selection of leaves is not carried out. As for Premium quality, these leaves are
from natural plantations. The secado process is carried out reducing moisture
to 3–6%, followed by trituration (Sect. 1.3). The secado process is conducted
also with the aim of avoiding excessive smoke exposure
(3) The Traditional type is obtained from traditional and naturally planted leaves.
Trituration and drying of yerba mate leaves are carried at the same time: intermediate leaves are in direct contact with produced smoke, differently from
Premium and Nativa types
(4) The Moida grossa quality is obtained with the same traditional process;
however, particle sizes of the final products are notable if compared with
traditional type
(5) The Exportação quality is tacitly intended for export purposes. It is obtained
from traditional and naturally planted leaves. Trituration and drying of yerba
mate leaves are carried at the same time: intermediate leaves are in direct contact
with produced smoke, differently from Premium and Nativa types. Subsequently, an additional eight-month storage (aging) is required at least before
milling (yerba mate canchada) with the aim of modifying the colorimetric
appearance of green leaves and improving the typical flavour. In addition,
twigs are reduced as number
(6) The Tererê quality is obtained such as the traditional type. However, because
of the destination to cold infusions, a specific particle size range is needed
(approximately 500 µm because teas have a similar granulometry)
(7) The Tostada type is similar to Moida grossa. However, because of the final
destinations (normal infusions, Brazilian iced teas), the product needs a
roasting process
(8) Finally, the Cambona, variety is a genetic I. paraguariensis variation. The
traditional process method (similarly to the traditional yerba mate) is required.
Another classification concerns the packaging method:
(a) Teabag-packaged yerba mate
(b) Loose-packaged yerba mate.
A third classification concerns the colorimetric appearance of leaves (green or
roasted/brownish types).
On these bases, it may be inferred that the commercial classification of yerba
mate products (Fig. 1.5) relies on the following seven variables (Matta 2019):
(1) The selection of leaves
(2) The choice between traditional or plantation method
(3) The choice of trituration and drying process, or barbaqua/secado procedure
(4) The selection of qualities according to particle sizes. In detail (Sect. 1.3), the
grinding procedure can give coarse, medium, and fine degree qualities. A loose
packaging step is required at last (commercial names: mate, chimarrão, and