Yerba Mate – Fresh vs. Stationed
During the processing of yerba mate, after the product is dried, it is placed in chambers to be aged. This is also called stationing. This contributes to the flavor of yerba mate. Fresh(not stationed) yerba mate is very green, bitter, and considered by some to be of of low quality. Stationing gives it a milder flavor and the longer it is aged the more mild the flavor becomes. The length of stationing can vary quite a bit, up to 24 months, but 12-18 months seem to be the most common.
Yerba mate can be smoked and/or roasted as part of the curing process also. All of this will effect the flavor and aroma of the finished product because the concentration of many of the volatile compounds has changed. For example, it has been found that roasted mate contains significantly less of the compounds responsible for the green-floral aroma, but an increase in methyl furfural and furfural, which may be responsible for the smoky characteristics of yerba mate that has been roasted.
Obviously, when purchasing yerba mate, consideration should be given to the stationing time as well as other aspects of the curing process. These along with personal taste preferences will determine your choice. Brands stationed for 24 months are considered to be Especial.
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