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At a first glance this mate may seem like another ordinary con palo yerba, but it cannot be further from the truth. Playadito Con Palo boasts one of the longest durations that you can experience in the world of Argentine yerba mate, along with naturally very sweet taste to satisfy your sweet tooth, and long pleasant finish.
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Playadito has pretty unique nose for Argentine yerba mate. First whiff of the freshly opened bag really reminded me of the tobacco smell of Taragüi Con Palo. It is a very sweet smell — raw honey and ripe bananas came to mind when I took another deep breath of this yerba mate. A tiny hint of hay and wood evens out the nose of Playadito Con Palo.
As you can probably tell from the name of this yerba mate, it has a traditional Argentine con palo cut, very common and balanced. Compared to other similar yerba mate brands, Playadito Con Palo has a bit coarser cut of leaves than average, and it reminds me of Rosamonte Tradicional. Stems are obviously there, but they are more short and thin. Healthy amount of powder makes the cut of Playadito Con Palo very well-rounded.
As a con palo yerba mate, Playadito should present absolutely no problems in preparation. The most important thing in making this mate though is the water temperature. I found that Playadito Con Palo doesn’t tolerate very hot water — mate becomes very dull and simple. So my recommendation is to use water between
60°Cand65°C/140°Fand150°F and let this mate steep for 10–15 seconds in the gourd before you drink it, if you want to enjoy the natural sweetness and experience those subtle and savory flavors that Playadito Con Palo has to offer.
In Playadito Con Palo I found one of the sweetest if not most naturally sweetyerba mate on the market. Honey, sugar cane, sweet tobacco are the most noticeable flavors here. It is also a bit floral, with attributes of a green tea, and somewhere in the back I can definitely taste subtle flavor of roasted sunflower seeds. Playadito Con Palo is moderately bitter and even kind of hoppy, which balances out the sweetness. It is a very drinkablemate, if you know what I’m talking about, with light to medium body.
The finish of this mate is long and strong — the pronounced taste of Playadito Con Palo stays in the mouth for quite some time. It also introduces the pleasant astringency to the mouthfeel of this mate, which can be bothering for somebody, even though I personally enjoy it. I find that this astringency makes you enjoy Playadito Con Palo for a longer time than usual — it makes you want to take longer pauses between refills to savor each sip of this mate and to bring that tart mouthfeel down a bit.
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In general, stems make mate sweeter, but they don’t hold as much flavor as leaves and powder, so typically the durability of Argentine con palo brands is quite short or moderate at best. That’s why I was pleasantly surprised with durability of Playadito Con Palo — on average I got between 25 to 30 refills worth of flavor from this mate. I have no idea how manufacturer managed to do that, but I’m very impressed by such long-lasting con palo yerba.
The last thing you want while drinking mate is to constantly re-heat your water or add more ice to it.
No matter if it's hot mate or cold tereré,
or a very popular in South America
I find Playadito Con Palo similar to the same-cut Piporé in terms of effect that it had on me. It is a really great evening mate — calming, soothing and relaxing. Of course that doesn’t mean that you cannot drink Playadito Con Palo in the morning or afternoon, but personally I found the most enjoyment in drinking this mate at the end of a long stressful day.
What are your thoughts on Playadito Con Palo? Comment below!
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Pronounced [YER-bah MAH-teh] (or [SHER-bah MAH-teh] in Rioplatense Spanish). Also known as Ilex paraguariensis, a holly plant natively grown in South America, particularly in Northern Argentina, Paraguay and Southern Brazil (the term erva mate is used there more often). Yerba mate is used to make a beverage known as mate in Spanish, or chimarrão in Portugese. Oftenly, the term yerba mate is used to describe not only a plant, but also a final product of grinding, drying and aging the plant. Wikipedia article
Pronounced [MAH-teh]. Traditional South American caffeine-rich infused drink, very popular in Argentina, Paraguay, Uruguay and Southern Brazil (the term chimarrão is used there more often). It is prepared by steeping dried leaves of yerba mate in the gourd. Sometimes the gourd itself is referred to as mate. Wikipedia article
A vessel used for drinking mate traditionally. Usually it is made from a real dried calabash gourd, or calabaza in Spanish, hence the name. Today the term gourd is used not only to describe a calabash vessel, but any other cup from which mate is being drank (wooden, metal, ceramic, etc.)