Yerba mate (Ilex paraguariensis) is a South American holly leaf with a brisk, grassy flavour profile and a smoky edge, used in yerba mate tea, functional beverages, energy drinks and snack bars.
At Austral Herbs, we supply certified organic yerba mate in teabag cut, roasted, aged, whole leaf and powder variants, in pack sizes from 250g to 10kg.
Botanical Note: Plantago ovata. A small annual plant in the Plantaginaceae family, cultivated for its seeds and fibre-rich outer husk.
Native Range: Native to parts of southern Europe, North Africa, the Middle East and South Asia, with most commercial psyllium now grown in India.
Available Variants: Whole seed, seed powder, husk and husk powder, with both certified organic and conventional options available.
Traditional Use: Psyllium husk has a long history of use in traditional herbal practices, particularly in relation to digestion, and is valued for its ability to absorb water and form a gel, though evidence for specific health outcomes remains limited or mixed[1].
| Attribute | Details |
| Botanical Name | Ilex paraguariensis (family Aquifoliaceae, the holly family) |
| Common Name | Yerba Mate, also sold as Mate or Paraguay Tea |
| Plant Part | Leaf |
| Available Variants | Teabag cut (1-2mm), whole leaf cut (4-10mm), roasted leaf, aged leaf, powder (medium-fine Grade 4, approx. #50 mesh) |
| Flavour Profile | Bold and grassy with a bittersweet finish; roasting shifts it toward cocoa and smoke, ageing toward honey and toasted wood |
| Aroma | Green and herbal in the unroasted leaf, earthy and toasted once roasted or aged |
| Typical Applications | Loose-leaf and teabag blends, ready-to-drink and functional beverages, energy drinks, snack bars, dry powder blends, botanical craft work |
| Certifications | Certified Organic (ACO) across the full yerba mate range, processed in a HACCP-certified facility |
| Pack Sizes | 250g, 1kg, 5kg and 10kg (powder to 5kg) |
Yerba mate is the dried leaf of Ilex paraguariensis, an evergreen tree in the holly family. Native to southern Brazil, north eastern Argentina and Paraguay, it grows in the humid subtropical forests of the Paraná River Basin. Once dried and cut, yerba mate has a deep green colour, papery texture and a brisk, grassy flavour with a naturally bitter, drying finish.
Yerba mate has a long history of use among the Guarani people of South America and was later cultivated commercially by Jesuit missions from around 1670[1]. Traditionally, the dried leaves are packed into a gourd and infused with hot water, then drunk through a metal straw known as a bombilla. Water is typically added at around 65 to 80°C rather than boiling, and this style of preparation remains common across Argentina, Uruguay, Paraguay and southern Brazil[1].
At Austral Herbs, we supply certified organic yerba mate in several formats, including teabag cut, whole leaf, roasted, aged and powder. Each variant is ACO certified and processed in a HACCP certified facility. The different cuts and processing styles suit different applications, from loose leaf tea and teabags to beverage production and dry blending. If you're comparing grades, our guide to tea leaf grading explains how cut size and processing can influence the final infusion.
Yerba mate has been consumed for centuries in South America, where it is traditionally prepared as a brewed leaf infusion and enjoyed as part of everyday social and cultural routines.
Yerba mate is traditionally prepared by heating freshly harvested leaves, drying them and allowing them to mature before packing[1]. This processing helps shape the flavour and character of the finished drink.
In its native regions, yerba mate has historically been consumed as an everyday beverage rather than used for a specific health condition[1]. This differs from how herbalists use dried botanicals, where individual herbs may be selected as part of a broader formulation.
The leaf naturally carries a high polyphenol content, with chlorogenic acid reported as the dominant compound[1]. Research has investigated the antioxidant activity of yerba mate extracts in laboratory and animal work, though the evidence remains limited and mixed, and a concentrated extract is not the same thing as a brewed cup[1].
Yerba mate naturally contains caffeine, typically at around 1 to 2% of the dried leaf by weight, along with smaller amounts of the related compound theobromine[1].
Its natural caffeine content is one reason yerba mate is commonly used in teas and beverage formulations designed to contain caffeine. As with other caffeinated products, excessive intake may cause side effects such as stomach discomfort, difficulty sleeping or a faster heartbeat.
Some observational research has also linked very high, long-term consumption of yerba mate with an increased risk of certain cancers, although factors such as drinking temperature and other lifestyle influences may also play a role[2].
This information is provided for historical/traditional context only and does not constitute a therapeutic claim about our ingredients.
If you're pregnant, breastfeeding, taking medication or managing a health condition, we recommend speaking with a qualified healthcare professional before adding yerba mate to your routine.
Yerba mate is a versatile botanical ingredient because it combines a distinctive green, herbaceous flavour with naturally occurring caffeine. This makes it suitable for both flavour-led and functional product development across a range of industries.
Tea blenders commonly use yerba mate as a naturally caffeinated base or supporting ingredient in loose-leaf and teabag blends. We explore this further in our guide to crafting teas with dried botanicals. Its robust, slightly bitter and astringent character can provide structure to blends containing lighter herbs, flowers or fruit ingredients. Coarser cuts are often suited to loose-leaf products, while finer cuts can work well in teabags. Roasted yerba mate can also provide a darker, more toasted flavour profile for different styles of tea.
Yerba mate can also be incorporated into snack bars, baked goods, powdered mixes and other functional food products. Its distinctive herbaceous flavour can remain noticeable alongside ingredients such as cocoa, sweeteners and dairy, making it useful where the botanical itself is intended to contribute to the flavour profile. Powdered yerba mate is particularly practical for dry blending and applications where an even distribution throughout the finished product is required.
Dried yerba mate can also be used in non-food applications such as botanical displays, pressed plant work, styling and craft projects. Its dried leaf texture and natural green-brown appearance make it suitable where visible plant material is part of the finished look. Coarser leaf cuts are generally more practical for these uses than powder, as the leaf structure remains easier to see and handle.
erba mate is widely used in energy drinks, functional beverages, ready-to-drink teas and cold brews because it naturally contains caffeine while also contributing its own distinctive herbaceous flavour. It can be brewed as the main botanical base or combined with ingredients such as citrus, fruit, ginger and other herbs to create more complex flavour profiles. Finer leaf cuts and powders are particularly useful in commercial beverage production because they provide greater surface area for extraction and can be incorporated efficiently into larger production runs.
Our yerba mate range includes several certified organic formats, each suited to different applications. The main differences are cut size and processing method, which affect how quickly the leaf extracts, how it handles in production and the flavour it brings to the finished product.
Yerba Mate TBC Organic is cut to approximately 1 to 2mm, making it a good choice for teabags, sachets and other applications where a smaller, consistent leaf size is important. The finer cut provides more surface area than coarse loose leaf, which can help the mate infuse more efficiently. It is best suited to tea companies, beverage manufacturers and other buyers who prioritise consistent extraction and easy portioning over the visual appearance of the whole leaf.
Yerba Mate Roasted Organic is defined by its roasted flavour profile. Roasting reduces some of the fresh, grassy character associated with traditional mate and introduces deeper toasted, earthy and cocoa-like notes. Choose roasted yerba mate when you want the natural caffeine and character of mate without making a bright green or highly herbaceous flavour the focus. It works particularly well in richer tea blends, warming beverages and formulations paired with ingredients such as cocoa, vanilla or spices.
Yerba Mate Aged Organic is matured after drying, allowing its flavour to develop before packing. Compared with a fresher style of mate, aged leaf generally offers a smoother and more rounded flavour with less of the sharp green character. It is a useful choice for tea blenders and beverage developers who want yerba mate to remain recognisable while creating a more mellow finished drink. The larger leaf cut also makes it well suited to loose-leaf blends where the appearance of the botanical matters.
Yerba Mate Powder Organic is milled into a fine powder rather than supplied as cut leaf. This makes it better suited to applications where the ingredient needs to be blended directly into a finished product rather than removed after steeping. Powder is generally the most practical option for food manufacturing, powdered drink mixes and other dry formulations because it can be dispersed throughout a batch. Buyers should consider texture and handling requirements, as finely milled botanicals can naturally settle or clump during storage.
Yerba Mate Organic is the most versatile option in the range. It is supplied as a coarse, unroasted leaf, retaining the bold, green and slightly bitter flavour commonly associated with traditional yerba mate. Choose this format if you want a general-purpose mate suitable for direct brewing, loose-leaf tea blends or larger-scale infusion.
Yes. Yerba mate naturally contains caffeine, generally reported at around 1 to 2% of the dried leaf by weight, along with smaller amounts of theobromine[1]. The amount in a finished drink can vary depending on factors such as the leaf grade, serving size, brewing method and steeping time, so published caffeine figures should be treated as indicative rather than as a fixed specification.
Roasted and aged yerba mate differ mainly in how the leaf is processed after drying and the flavour profile this creates.
Roasting applies heat to the leaf, producing a darker colour and deeper toasted, earthy flavours while reducing some of mate's fresh, grassy character. Ageing allows the dried leaf to mature over time, generally creating a smoother and more rounded flavour while retaining more of its traditional green character.
Choose roasted mate when you want a richer, toasted profile. Choose aged mate when you want a mellower version of traditional yerba mate without moving as far away from its characteristic flavour.
Our yerba mate range is Certified Organic through ACO and processed in a HACCP-certified facility. Sourcing can vary between products and batches, so buyers requiring a particular country of origin should check the current product specification before ordering. Organic certification provides assurance that the ingredient has been produced and handled in accordance with applicable organic standards.
Traditional unroasted yerba mate has a bold, herbaceous and slightly bitter flavour, often compared with a strong green tea but with its own distinctive earthy character. The flavour varies by processing method. Roasted yerba mate develops deeper toasted notes, while aged yerba mate generally has a smoother and more rounded profile. This makes the choice of variant particularly important for tea blenders and beverage manufacturers developing a specific finished flavour.
Minimum order quantities can vary depending on the yerba mate product, format and current availability. Smaller quantities may be suitable for sampling, product development and trial batches, while larger bulk quantities can be arranged for commercial production. Contact us with the variant, required volume and intended application so we can recommend the most suitable option.
Austral Herbs has supplied dried botanicals to Australian businesses since 1996, with a range of conventional and certified organic ingredients for tea, food, beverage and botanical applications. Our yerba mate range includes traditional leaf, aged, roasted, TBC and powder formats, giving buyers options for brewing, blending, extraction and formulation.
Our yerba mate is sourced through established supplier networks and processed in a HACCP-certified facility, with organic options certified by ACO. With multiple cuts and processing styles available, our yerba mate range is suited to businesses looking to source consistent botanical ingredients from an established Australian supplier.
Peppermint brings a cool, fresh lift that balances yerba mate's naturally herbaceous and slightly bitter flavour profile. It works particularly well in refreshing tea blends, iced infusions and cold-brewed mate, including drinks inspired by traditional tereré.
Ginger adds warmth and spice without overwhelming the green flavours of yerba mate. It is a versatile pairing for hot teas, functional blends and ready-to-drink beverages, particularly when combined with citrus or other bright flavours.
Hibiscus gives yerba mate a tart, fruity flavour profile and a deep red colour, making it particularly useful in iced teas and ready-to-drink beverages. Its acidity can also help balance the bitterness of a stronger mate infusion.
Lemon myrtle adds a bright citrus aroma that contrasts well with yerba mate's earthy, vegetal profile. It is a useful pairing for Australian tea blends and beverage formulations where a clean, fresh citrus character is wanted without adding fruit juice.
Cacao pairs naturally with the deeper, roasted notes of roasted yerba mate. Together they create a richer flavour profile suited to warming tea blends, powdered beverages and formulations where a more rounded alternative to green, herbaceous mate is preferred.
Siberian ginseng has an earthy, root-like character that complements yerba mate in tonic-style and functional botanical blends. It is best used where the formulation is intended to have a distinctly herbal profile rather than a light or fruit-forward flavour.
Disclaimer: The information provided on this page is for educational and informational purposes only and is not intended as medical advice. Any references to traditional or historical uses are for context only and do not represent any therapeutic claims for the products supplied by Austral Herbs.
Austral Herbs supplies ingredients only and does not claim that any products are intended to diagnose, treat, cure, or prevent any disease. Customers should consult a qualified healthcare professional before using any ingredients, particularly if pregnant, breastfeeding, taking medication, or managing a medical condition.
Customers are responsible for ensuring that any finished products manufactured, marketed, or supplied using these ingredients comply with all applicable Australian laws and regulations, including those administered by the Therapeutic Goods Administration (TGA) and relevant food standards legislation.
