Yerba Mate Pajarito Traditional 1kg

Pajarito is one of the largest yerba houses in Paraguay. The traditional blend runs smooth with a high proportion of stem, which softens the bitterness the leaf alone would give.

Hot in a gourd, or cold as tereré — the iced Paraguayan version, which the high stem content suits particularly well.

The traditional way is a gourd and a bombilla. Fill the gourd three-quarters with yerba, tip it to one side and shake so the powder settles, then wet the leaf with cool water and let it swell before any heat touches it — that is what stops the bombilla clogging. Top up with water at about 75 to 80°C, never boiling. A French press works if you have no gourd.

Yerba mate (Ilex paraguariensis), with stems.

Pajarito is a Paraguayan house and one of the best-known yerba brands in the country.

One kilogram. Store in a cool, dry place, away from strong smells — tea and chocolate both take on whatever is next to them.