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del Cebador

Yerba Mate del Cebador Sabor Intenso 500 g

Price 26,99 zł
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Yerba Mate del Cebador Sabor Intenso 500 g

A new choice from Del Cebador, a respected brand producing Uruguayan-style yerba (erva) mate known as PU-1. Many people associate del Cebador mainly with the Classica version - this time it is the turn of a new product from the brand.

Generally speaking, the two are quite similar, but you can easily spot a few differences. The aroma itself is more intense and noticeable. You can sense herbal notes and smokiness mixed with the sweetness typical of dried fruit.

What do the dried leaves look like?

Compared with the earlier Classica version, they seem more vivid, with more green. The pack contains finely cut leaves, almost no stems and a large amount of dust. Because of this cut, we recommend drinking it with spoon-type bombillas or Brazilian bombas for chimarrao - it will certainly be easier

The taste is quite surprising, as the bitterness is almost imperceptible at water temperatures around 70°C; at higher temperatures (max. 80°C) it is slightly more pronounced. In the infusion you will find a creaminess reminiscent of sponge biscuits, broken up by an herbal, almost wheaty note. The flavour profile is very rich and everyone will probably discover different details in it. From time to time I find tea-like notes and minimal astringency, or a mouth-drying but gentle finish on the tongue.

Del Cebador Sabor Intenso is an extremely long-lasting yerba, but it is not exceptionally energising. It works at a similar (solid) level to other Uruguayan-style varieties.

To sum up, Sabor Intenso is a very good choice that can be a perfect introduction to the rich world of Uruguayan yerbas. It does, however, require proper preparation - and then it will reward you with a rich flavour for a good few hours of mate drinking.

Country of origin: Brazil

Packaging: 500 g

Best before: 01.08.2027

Read more about yerba mate here.

Read about how to brew yerba mate here.

Read about the available yerba mate gourds here.

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