Guest guest Posted April 1, 2011 Report Share Posted April 1, 2011 greetings again & All, also, the plants' leaves called camillia sinensis{or assamica} comprise all those beeing defined for us as a white, green, oolong, assam, darjeerling, black, nilgiri and pu-erh leaf for brewing. it can seem confusing at first, though we known species are always variant too! the reason that i suggest nativa-harvested yerba mate is quality and the fact that they do not over harvest the leaves of the brasilian trees of that region. they reportedly harvest once only every 4 years! so, this is a sustainable approach which i recommend to us all conscious creativity, ~Rezz ________________________________ To: original_kombucha Sent: Fri, April 1, 2011 10:45:02 AM Subject: yerbe mate - Maté-Ucha Forgive me if this is not appropriate for this group but what is yerbe mate and Maté-Ucha and how do I make it? I read that yerbe mate is a leaf from a bush and its steeped like tea, but do you ferment it too like KT? Tell me more….please? Or can someone point me to a good resource? Thanks much. Quote Link to comment Share on other sites More sharing options...
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