Alchemy: Infusion of South American Yerba Maté, Australian Lemon Myrtle and green tea Flavor Notes: Lemon taste with sweet, earthy undertones Occasion: Morning pick-me-up Caffeine: Medium
Alchemy: Infusion of South American Yerba Maté, Australian Lemon Myrtle and green tea
Flavor Notes: Lemon taste with sweet, earthy undertones
Occasion: Morning pick-me-up
organic yerba mate, organic lemon myrtle, Fair Trade Certified™ organic green tea.
Bring fresh water to a boil, allow to cool slightly, then cascade over a bag of Mate Lemon. Steep 4-5 minutes while the rainforest enlivens your soul.
For iced tea, steep 2 tea bags, cool and pour over ice.
The green tea in this blend comes from Fair Traded gardens in Jiangxi, China. Farmers hold town hall meetings to discuss how Fair Trade funds are used to better their community.
The top leaf and bud are plucked and briefly dried, and then pan fried or steamed to prevent oxidation. Rolling and curling the leaf creates unique flavors and shapes that are finished with a final firing.
Mate Lemon Pasta Salad
1 lb. bag of Fusilli pasta
6 tea bags Maté Lemon
½ tsp. salt
tbsp. olive oil
1 tbsp. rice vinegar
2 carrots, grated
1 ½ cups of fresh or frozen peas, steamed
½ cup chopped red pepper
1/3 cup olive oil
tbsp. fresh lemon juice
1 clove fresh garlic, mashed lightly with salt
1 tsp. grainy mustard
pinch of cayenne pepper
Preparation Time: 15 minutes
Bring 1 gallon of water to rolling boil. Steep tea bags for 5 minutes. Squeeze and remove tea bags. Add pasta, salt and oil. Cook according to package directions. Drain pasta. Toss with rice vinegar. Cool to room temperature. Add carrots, peas & peppers. Toss with dressing. Chill for 1 hour. In Good Health!