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Definitely one of my all-time favorite yerba mate brands, personally for me Del Cebador Clásica doesn’t seem to have any downsides at all — it’s not too hard to prepare, it has a very rich and unique taste and lasts for a very long time. This yerba mate will be a great starting point for those who want to begin exploring Uruguayan yerba mate brands, and can be a revelation for seasoned materos who are in search for something special and full of flavor.
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Dusty and somewhat smoky smell of Del Cebador Clásica is very close to Canarias Tradicional. I can also sense a lot of subtle inherent notes to yerba mate, like dry fruits, hay and wood. Very strong smell of a green tea makes the overall nose of Del Cebador Clásica more green and fresh, and slightly grassy. Slight scent of sweet vanilla dough is also present in this yerba mate.
You can say with confidence that Del Cebador Clásica is Uruguayan yerba just by looking at its cut, that is very typical for this country — dusty, fine and very fluffy. It is a bit greener than almost gray Canarias Tradicional, but not even close to saturated and bright Brazilian erva mate. As I already pointed out, Del Cebador Clásica has a fine cut, but not flour-like — stems and leaves are still distinguishable under a closer look. Still, for the most part the cut of this yerba mate consists of powder.
I found that a bit coarser cut of Del Cebador Clásica really helps with the preparation of this mate.
It is still a lot finer than the average Argentine yerba mate, so
spoon bombilla or
bomba is a must for better filtering and molding the mountain of yerba.
But if you use the proper accessories and techniques of molding the mountain, drinking Del Cebador Clásica becomes effortless and fun.
With this mate I like to use
70°C/160°F water. However, Del Cebador Clásica proved to be very forgiving when it comes to the temperature, so don’t spend too much time with thermometer — anywhere between
60°Cand80°C/140°Fand175°F should be absolutely fine.
This mate has a very unique and surprisingly well-matching array of flavors — imagine that green tea and hot chocolate had a baby, and you’ll have an idea of how Del Cebador Clásica tastes like. Leafy, grassy and a bit bitter like a long-steeped green tea; naturally sweet and milky — if I want to be more specific, I would go as far as saying that it really reminds me of an oolong tea. Creamy, syrupy, doughy and malty, with a little hint of chocolate, like Nesquik or even a latte. Overall, Del Cebador Clásica has a very rich and thick taste that is yet to become boring for me even after drinking 1 kilo bag daily for a month — this mate is a definition of a full body.
The finish of Del Cebador Clásica is slightly more bitter and tart, like after a good cup of green tea. It is long, pronounced and sweet — perhaps it’s too similar to the main taste, because I can feel the same variety of flavors for quite some time after swallowing the last sip of this mate.
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Del Cebador Clásica has one of the longest duration of all the yerba mate brands on the market — I always managed to get more than 30 refills every time I was drinking this mate.
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 never noticed strong effects after finishing this mate — you will be able to enjoy Del Cebador Clásica in the afternoon or in the evening, but don’t expect it to wake you up if you feel groggy in the morning.
What are your thoughts on Del Cebador Clásica? 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
When mate is prepared traditionally, a mountain of yerba is yerba that is located inside the gourd in form of slope, that is exposed to hot water while drinking. Proper mountain of yerba will be always half-dry and half-wet, which results in more balanced and long mate. On the opposite side of mountain is the water hole.