Organic Yerba Mate
Aged Triunfo

Highest Grade 98 P.

Sustainably grown and certified organic green yerba mate from the original and best mate terroir, the Vale do Iguaçu. Hand-harvested and dried in a modern process over eucalyptus fire without smoke contact. Aged and dried for a full-bodied, earthy aroma. 120g
  • From certified organic cultivation, no pesticides
  • Extra large cut, for optimal preservation of nutrients
  • From the native region of mate in the Atlantic rainforest of Brazil
  • Best terroir in Vale do Iguaçu, known for its ideal mate growing conditions
  • Symbiotic cultivation in mixed forests, leading to natural, sun-protected growth of mate trees which interact naturally with other plants
  • Harvesting every two years, providing the plants with enough time to regenerate
  • Modern air drying process, through which the mate leaves only come into contact with hot air and not with the actual smoke of the sustainably cultivated eucalyptus wood used
  • Naturally, gently aged for at least 6 months in special warehouses, without moisture or heat
Character earthy, creamy, full-bodied, subtly sweet
Origin Organic certified farmer with decades of experience
Terroir Vale do Iguaçu, estado do Paraná, Brazil
Harvest June 2020
Cultivar 100% Ilex paraguariensis
Processing Method Hand-harvested, dried through the process of “sapeco”, at 300°C for less than 60 seconds, then at 90°C for up to 3 hours. Aged for at least 6 months.
Shading Naturally shaded by surrounding flora
Organic Cert. Certified organic farm
Grade 98/100 p. (Yerba Mate tea category); Highest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€49.17 / 1kg
In stock

Tea Farm

Our mate producer's plantations are located in the mate tree's native region, the Atlantic rainforest of Brazil, in the famous Vale do Iguaçu. The land belongs to the indigenous Guarano people, who have been worshipping and using the mate plant for hundreds of years. The valley's climatic conditions and mineral-rich soil provide optimal growing conditions for the plant.

Our producer is one of the most experienced in Brazil, and has been growing and producing organic mate tea for decades. The employees consume the plantation's mate at work every day. During breaks, they pass around the traditional drink, which is served in a calabash gourd.


The processing of fresh, large leaves gives the mate a deep, yet fresh, green aroma, with spicy, smokey notes.

When brewed, especially in strong infusions and when served in a calabash gourd, the mate develops a slightly bittersweet taste, similar to that of the Chinese jiaogulan herb. It has a complex but balanced flavour.


Within the broad category of "Infusions" are a number of teas not produced from the tea plant Camellia sinensis. This category is also known as tisane or herbal teas. Popular examples include mountain herbal tees from the Alps and Mt. Olympus, rooibos from South Africa, mate and lapacho from the Amazon, and Chinese herbs such as jiaogulan and lao ying. Such teas contain a wide range of nutrients, but in contrast to true teas, infusions are typically not processed after harvest and instead only dried.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.


A large portion of mate production takes place in monocultures on cleared plantations. In them, all mate shrubs grow at the same height and are exposed to strong sunlight. To protect themselves from the sun, they produce more acids and caffeine. This can lead to poorly digestible mate tea.

However, our producer's mate plants thrive in mixed plantations, in the middle of the jungle and among the natural vegetation. Not only does this provide them with natural shade, but their symbiotic co-existence with other plants in their original habitat allows them to receive an optimal supply of nutrients, resulting in aromatic, balanced mate tea. Furthermore, the Atlantic rainforest, which is suffering from severe deforestation, is spared, and the planting of new mate trees supports its regeneration. In order to give the plants enough time to recover between harvests, harvesting is alternated between two sections of the plantation. Each plant is given the chance to develop new shoots and gain strength for two years after harvest. The harvest itself is carried out with electric shears, meaning thick branches can be cut off precisely and without crushing the plant, which further enables its regeneration.

The harvested mate leaves are processed by the farmer and dried in a special two-stage process over an open fire made from sustainably planted eucalyptus trees. Thanks to our producer's unique method, the mate leaves never come into contact with the smoke from the fire and its pollutants.


Historically, mate has been consumed by indigenous communities in South America for more than 500 years. The Guarani, who today live in Brazil, Paraguay, Bolivia, Argentina and Uruguay, were the first to process the mate plant into tea by crushing and drying it by exposing the leaves to fire. They also developed the traditional preparation of mate in a calabash, also known as a bottle gourd, with a straw (bombilla) made from sugar cane. 

The enormous cultural significance of mate for the Guarani can still be felt today in countries such as Brazil, Chile and Paraguay and its origin myth is celebrated across the Guarani diaspora. The Guarani lived for a long time as a semi-nomadic tribe, changing their settlement sites every 4-5 years, when the soil was exhausted and no longer fertile. According to legend, an old Guarani man lost his strength at one of their encampments and decided to let his tribe and family move on and wait for death in solitude. His daughter Ka'a Jarýi, however, decided to stay with her father out of love and respect, and to stand by him in his isolation. The Guarani god, Pa' i Shume, saw this and decided to reward her for this sacrifice. One morning, a mysterious shaman came to their hut and offered to fulfil a wish; while Ka'a Jarýi remained silent, her father wished to regain his strength and bring his daughter back to their tribe. The shaman gave him a green plant and instructed him to plant it and to collect the leaves for harvesting, crush them, dry them over a fire and pour hot water on them. The old man did this and was so invigorated by the drink that he and his daughter were able to return to their community. To this day, Ka'a Jarýi is still worshipped as the goddess of the mate plant, which also provides comfort to the lonely and brings people together.

To this day, mate is a drink of enormous social and cultural importance in many Central and South American countries. Sharing a mate means an opportunity to exchange ideas, to take a break, to maintain relationships or to come together after a day's work. For our farmer's workers, too, not a day goes by without a shared mate, during which the yerba mate is passed around in a large, often ornately decorated calabash.

Organic Certification:


Organic Certification


Brewing Guide

3 heaped tsp. tea leaves per 200-300ml (80-85°C) water; allow to steep for 2-3 minutes. Suitable for several infusions.

Yerba Mate can be infused for longer periods of time, especially for second and third infusions.


High quality, airtight, resealable standing zipper pouch to preserve flavour and protect against oxidation and contamination.

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