Anna Park Yerba Mate - Organic - 1.1 LB / 500 g / 17.6 oz

This is a very fine Argentinian unsmoked yerba maté, which is to say that it is smooth, delicate and somewhat herbacious. Before buying it, I asked on Amazon what the best temperature for brewing it was, not because I am a beginner at drinking yerba maté, but rather because there are so many variations in taste depending on brewing temperature and steeping time, and I wanted to know what people's experience with Anna Park were.UPDATE:After reading some negative reviews I felt like chiming in. This is a very fine yerba, but because of it's delicacy you need to experiment with temperature and steeping. If you want bold and nutty, you can go up to 180 F (unheard of for most yerbas) for 20 or 30 seconds. You can also go low, ay 160 degrees for a longer steep. This yerba is capable of many different flavors, and never gets bitter.Regarding stems, I used to drink only sin palo (without stems), but discovered that the stems add a stronger anti-inflammatory effect, which is desirable. In a good yerba like this one the stems do not detract but add to the taste.Among the answers was a piece of information that is erroneous…a suggestion that boiling water be used. This is flatly wrong, as virtually every drinker of yerba maté will tell you. The most recommended range of temperatures is between 160 and 180°F. Water that is any hotter than 180, and especially boiling, will create a burnt taste that, for me, tastes like burnt newspaper. Moreover, the yerba needs to be pre-wetted with room temperature water before the hot water is poured over itAt any rate, one respondent suggested 175°F, and I concur. This temperature brings out roundness, sweetness, and a slight maltiness that is missing at lower temperatures. When I tried brewing at 160° it had a very grassy taste...too grassy for me.Scientifically, the antioxidant activity of yerba maté is highest at 158°F, according to an article I read on NIH, but yerba maté at all of the recommended temperature ranges has high antioxidant activity.In general, the rule of thumb for yerba maté is that the more delicate, floral yerbas do better at the lower temperatures, and the hardier ones do better at higher temperatures, but Anna Park is an exception to the rule in my opinion. This tallies with the experience of veteran yerba maté drinker Dave at Circle of Drink. He has found that some of the more delicate yerbas do better at a higher temperature. That isn't to say that he likes Anna Park at higher temperature, as I don't recall his preference.Anna Park definitely has a feeling of purity, cleanliness, and integrity, no doubt due to its being grownin such a balanced ecosystem. Because of its smoothness and utter lack of bitterness, this is a great mate for beginners, as well as veterans in search of a delicate yerba.

Brew between 160°-180°F for optimal, natural flavor. Leaves are strong enough for a dark, slow second brew. Uplifting, calm energy.

Excellent flavor! If you are looking for a very "green", earthy taste, this is a wonderful option. I have been seeking a Yerba with a flavor profile akin to this for a while now. The actual quality of the herb if wonderful, very clean leaves with a good ratio of twigs.There are a few things to consider, however.Firstly, this is a "luxury" yerba. For ~12 USD you can get TWICE the amount of Targui of Cruz de Malta, and for a few more dollars, Playadito. I personally think the price on this should be just a smidgen cheaper for what you get. However, I wouldn't consider it a deal-breaker.On the topic of bang for your buck, this mate has a very short cycle. I notice a steep drop-off in potency and flavor after 2 cycles. Again, not the worst thing, but keep that in mind if you are an all-day drinker. Furthermore, this Yerba seems to have increasing difficulty in keeping its shape with every cycle. By the third cycle you will be constantly re-shaping your herb in the gourd. You can see this in the pictures I've provided. I am on cycle ~5-6 and the leaves have almost completely lost their stickiness.Overall I would definitely recommend this. It has a few too many issues to be my go-to Yerba, but it is a wonderful break up from the (my) day-to-day mundanity of Cruz de Malta and Taragui. Just make sure you are using a "flat" style bombilla, you WILL find yourself reshaping your mate often.

This is a lovely, organic, unsmoked yerba mate with a traditional cut from Argentina. It's my favorite by far. You can play around with the brewing temperature and steeping time to get the taste and caffeine effect that you want. Other reviews give helpful tips. You can also watch YouTube videos."Traditional cut" means not just the leaves. If you want just the leaves, please don't buy Anna Park. Those of us who love AP will happily drink the entire plant, including leaves, stems, and the powder created from processing. If you look at websites based in countries that traditionally drink yerba, you will find that the nutritional potency of yerba comes from drinking everything. Especially if you are drinking it in a mate gourd, each part of the yerba creates the taste and experience of drinking it.Another way to think of it: whole plant is also better for the planet. Drink what we've taken from the earth and pay homage.However! If you want to try Anna Park and you find that you are, in fact, turned off by the dust and stems, there is something you can do. Pour the yerba into a large glass jar (mason jar with lid) or a larger bag and shake it vigorously up and down, keeping up always up and down always down. Don't spin it around and do something topsy turvy. Gravity will split everything into sections - stems on top, leaf in the middle, powder on the bottom. You can at least remove the powder that way, which will make it easier to brew the leaves and stems in a tea strainer. And I think you'll like the leaf and stem combo. Just give it a try and don't think it's weird. It's just what the edible parts of the plant look like. Plus, the stems soften the taste of the leaf, are less bitter, and provide more bass notes to your beverage.