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Item Tag: taragui

YERBA MATE TARAGUI 1 KILO/2.2 LBS CON PALO/WITH STEMS

Taragüi, with its unique personality, is the leading yerba in Argentina. Since 1924 it has been cultivated, harvested and processed at its origin by true specialists. Taragüi with stemsTaragüi without stemsTaragüi Low Powder Content Intense, genuine flavor Heightened flavor, especially processed without stems. Taragüi’s unique personality for those who prefer a lower powder content. Preparation of Yerba mate Priming mate It is prepared in a small gourd —called mate— filled with yerba mate. The infusion is made pouring hot water below boiling point into it —cebando— and it is drunk by sipping through a thin metal tube —bombilla— which has a filter at its lower end to prevent the broken yerba mate leaves from coming through. This is how it is traditionally prepared in Argentina; more than a simple drink it is a daily performed ritual. The gourd can also be replaced with a glass tumbler.The gourd is filled three quarters of the way with yerba mate.Then the yerba is moistened to one side of the vessel with cold or lukewarm water.After it has been allowed to rest, the metal tube is inserted in the same moistened place. 4 – Now it is ready to start pouring the hot water, always below boiling point. This is called “cebar el mate” and, for the mate aficionados, it is tantamount to an art. The importance of water A very important factor in the preparation of mate is the quality of the water to be used, since it has a strong impact on the flavor of the infusion. Always use fresh tap water. If the tap water contains a high proportion of chlorine, it is convenient to use an activated carbon filter. On the other hand, it is not always advisable to use mineral water, since the concentration of minerals in it can affect the infusion unfavorably. The temperature of the water is also a determining factor. It is advisable to use water between 167 and 185 oF, and never to use boiling water. The high temperature destroys the more delicate flavors and aromas and causes the appearance of unwanted ones. The importance of storing the Yerba properly Yerba mate must be stored in an airtight container that protects it from light and humidity, away from strong-smelling foods and cleaning products that might contaminate it. The original packaging of all the types of yerba produced by Establecimiento Las Marías is trilaminated and it is made of compound materials that constitute an excellent barrier for humidity and foreign smells, as long as, once opened, the package is closed by making at least one fold. The importance of a good miling process Each of the components of yerba is fundamental to obtain a pleasant, lasting taste. The different proportions of leaves, stems and powder that make up the formula of each variety of yerba are carefully measured to obtain a good mate, and it is important to know the importance of each of these elements. The leaves contribute to its intensity of flavor and character while the stems contribute to the delicate balance of flavors. The powder, although sometimes disparaged, is a fundamental component to fuse the different notes of the flavor of. It is also responsible for the success of a mate, making it rich, smooth, frothy and long lasting. How to cure a mate gourd A well-cured mate gourd is fundamental to enjoy the infusion. If you have a new gourd, fill it with yerba, thoroughly soaking it. Allow it to rest for two days, keeping the yerba always wet. After the two days, clean the gourd, scraping its interior and eliminating any soft wood. Repeat the entire procedure at least three times, making sure that the yerba does not ferment in the process, so that it does not give the gourd a disagreeable flavor. If you do not have a good gourd, it is better to use a glass or plastic container such as that of Mate Listo; these materials insure that your infusion will not be contaminated with any other flavors alien to it. How to start a good mate Knowing how to start a mate properly is the key to a pleasant, lasting flavor. An excellent yerba can be ruined by a bad start, turning bitter, aggressive and short lived. For a good start, use a medium-sized gourd, well cured, with a 1.5 to 2 oz. capacity, filling it to no more than ¾ of it. Cover the mouth of the gourd with the palm of your hand, turn it upside down and shake it vigorously so that the thicker components will go to the bottom of the gourd and the thin ones on top. Turn it to its normal position, carefully keeping the yerba to one side of the gourd so that it leaves an empty cavity on the other wall of the container. Pour cold or lukewarm water in this cavity; never use hot water. Wait some thirty seconds so that it will be absorbed, repeat the operation and then insert the sipping tube into the moistened part. When the time comes to enjoy a mate infusion, it must be served slowly, with water that should not go higher than 1760 F. Pour the water near the sipping tube at the beginning, and then advance towards the center. Never rush the serving; it is better to wait some time between one mate and another. Test tasting Although preference for one type of flavor or another is subjective, when tasting yerba, as when tasting other drinks, there are certain parameters that can be followed to judge the quality of this infusion objectively. o During the visual evaluation of the product, the color perceived should be light, yellowish green, never intense, emerald or dark green. As the mate is poured, it should foam up slightly. o The grinding should be harmonious, even: there should not be too much stem or fiber (broken stem); it should have some powder, but not in excess, and a good amount of broken leaves. o The aroma is also important; it must be the characteristic smell of well seasoned yerba and should present no vestiges of dampness of foreign aromas. When yerba has not been properly seasoned, it presents a stronger, darker color of green, a noticeable bitter taste and a very strong “vegetable” taste that in some cases resembles the taste of algae. With good seasoning, the bitter streaks are attenuated, and a slightly fruity, subtly sweet taste appears. Obviously, their varies among the different varieties of yerba, according to the climate and geographical area in which it grows, the time of year in which it is harvested or the type of processing it is subjected to.

Taragui Yerba Mate Con Palo – Yerba Mate With Stems 1 Kilo/2.2Lb

Yerba Mate Taragui Roja 1KgYerba Mate Taragui Roja 1Kg Yerba Mate Tea Taragui Roja – With Stems (Con Palos) .Taragui Mate Tea is one of the key brands of the Argentinian powerhouse yerba producer Las Marias, which has been producing yerba mate since 1924.http://taragui.com .

Yerba – Mate – Taragui – Suave – x 1 Kilo – Pack x 2

The Yerba Mate Taragui Suave is a Spanish regional cuisine yerba mate that comes in a pack of 1 kilo. It is a smooth and unflavored drink with green calories per 100g serving. This gluten-free product is perfect for tea enthusiasts looking for a unique and flavorful addition to their pantry. The Taragui brand ensures quality and authenticity in this traditional Spanish drink.

Yerba – Mate – Taragui – Tradicional – x 1 Kilo – Pack x 2

The Yerba Mate Taragui is a traditional Spanish tea and infusion product made with yerba mate, providing a unique and unflavored drinking experience. Packaged in a convenient 1 kilo pack, this gluten-free beverage is perfect for those looking to enjoy a refreshing and culturally-inspired drink. The Taragui brand ensures high quality and authenticity, making this yerba mate a great addition to any pantry for those who appreciate traditional regional cuisine.

10 Pack***- Yerba Mate. Taragui con palo- Taragui sin palo- Union- L 2.2 Lbs**

LIVIANA 2.2 LB X 10 PACKMANANITAS 2.2 LB X 10 PACKCANARIAS 2.2 LB X 10 PACKSERENA 2.2 LB X 10 PACKTARAGUI CON PALO 2.2 LB X 10 PACKTARAGUI SIN PALO 2.2 LB X 10 PACKUNION 2.2 LB X 10 PACKLiYERBA MATE -1KG/2.2 LBs BAG. CHOOSE AS MANY AS YOU NEED. COMBINE FLAVORS AND BRANDS!! Each year millions of people consume over 8 million pounds of yerba mate tea using the gourd and bombilla. For most Uruguayans and Argentinians it is a part of their daily lives, permeating throughout their work, family, friendships, and love. It is described by many as something that awakens your soul. As they often say, “Mate es vida!” Mate is life! TRADITIONS People drink and carry it most anywhere and usually enjoy it 3 times per day, then again whenever meeting with friends. Yerba Mate is the perfect herb to share with loved ones. It stimulates the mind yet relaxes the body, uplifting the mood and spirit of the moment with a joyous energy. Folks traditionally prefer to share it under a tree together, but it can be enjoyed anywhere at anytime! SHARING RITUALS Centuries of yerba mate tea sharing have led to some refined rituals that are designed to create a smooth, fluid process. These rituals are common to small and large groups alike. One person prepares the drink and takes the first serving before sharing The server is referred to as the “Cebador,” which translates literally into The Yerba Mate Gourd & Bombilla Server. Whew! That does not translate smoothly because the entire concept does not even have a word in English. Fortunately, being the Cebador is easy and rewarding. Once prepared, the Cebador takes the first sip to ensure that the bombilla is working smoothly. The cebador also reaps the benefit of that first sip’s nutrient and energy packed punch. The Cebador will use this energy to pay attention and make sure everyone is getting some yerba mate. When passing, the bombilla is pointed toward the closest person This subtle ritual provides enormous clarity and ease. It allows people to focus on the conversation and not have worry about when to reach out for the gourd. It also avoids confusion when the drinker gestures with gourd in hand while having a discussion. The bombilla is left undisturbed The bombilla is delicately sealed in a suction chamber that is best left undisturbed. Moving the bombilla can break the seal and cause clogging. Recipient drinks entire serving, ending with a sucking sound. Gourd is returned to the person who gave it to you, without saying thank you! Send it back toward the Cebador by giving it back to the person who gave it to you. You only say thank you when both yourself and the person next to you has said thank you. This ritual allows people to focus on the conversation, and not have the passing of the gourd cause much interruption. This also allows each person to take care of the person next to them, so that the Cebador does not have to interrupt to ask if anyone wants more. Pass it to the next person after you’ve had a turn If you have already had your opportunity to drink a serving, then pass it to the next person. You will always take care of the person next to you. When the person on each side of the Cebador says “thank you” to the Cebador, then the Cebador stops serving. You and your loved ones have been uplifted from an ancient and communal tea ritual that is performed millions of times each year across the globe. HEALTH BENEFITS *BOOSTS THE IMMUNE SYSTEM. *GREAT DETOXIFIER. *APPEARS TO REDUCE THE RISK OF DIABETES AND HYPOGLYCEMIA. *BURNS MORE CALORIES. *AIDS IN WEIGHT MANAGEMENT. *APPEARS TO INCREASE THE SUPPLY OF NUTRIENTS AND OXYGEN TO THE HEART DURING EXERCISE. *DECREASES HUNGER CRAVINGS. *INCREASES MENTAL ENERGY AND FOCUS. *IMPROVES MOOD. *PROMOTES DEEPER SLEEP. HOW TO PREPARE A GOOD MATE: Pour 3/4 yerba mate into your gourd. Cover the gourd with the palm of your hand, turn it upside down and shake it so that the yerba mate settles and eliminates the dust. Pour warm water onto part of the yerba mate. Relax as the yerba mate awakens. Put the straw into the yerba mate. Pour in hot water and drink. FREE! Sellers: Add a FREE map to your listings. FREE!