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Taragüi Sin Palo
Yerba Mate Review
Published on
4 minutes to read
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This yerba mate is easy to recommend to people looking for something strong and energizing. It is easy to recommend to people that are not familiar with traditional way of preparing yerba mate, people, who look for a healthy alternative to coffee and energy drinks, people, who want to experience the beneficial effects of this drink before diving into the cultural aspects of mate. At the same time it is hard for me to recommend Taragüi Sin Palo to the mate connoisseurs — they won’t find rich variety of flavors in this yerba mate.
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First look
Nose
Taragüi Sin Palo has very interesting aroma — the dominant role takes, of course, distinctive Taragüi smell of dry tobacco, but it is quickly replaced by strong aromas of dried plums and dry fruits. Light hint of wood finishes this sour-sweet and pleasant combination on smells.
Cut
Manufacturer claims that they harvested and processed only pure leaf for this despalada and I believe them. There are absolutely no stems and powder in the cut of Taragüi Sin Palo. The leaves themselves are chopped finely for Argentine despalada, although not as fine Uruguayan yerba mate.
The first thing I noticed was that this yerba mate is very loose. The absence of powder and stems takes away the “grip” of yerba mate in the gourd and can lead to difficulties during the traditional preparation. I am adherent of more balanced cuts both in terms of taste and comfort of drinking, so when I first saw Taragüi Sin Palo I was immediately interested in what Las Marias tried to achieve with this yerba mate, for what reason they made those compromises by creating such clean pure leaf cut.
Preparation
As I expected, Taragüi Sin Palo proved to be uneasy in traditional preparation.
This yerba mate consists of pure leaf and is hard to prepare in the gourd — dry mountain of yerba easily crumbles from the slightest movements and yerba doesn’t absorb the first pour of room temperature water.
It will take you few pours of water to tame Taragüi Sin Palo, and after each pour expect to mold the mountain of yerba with your bombilla, otherwise it will crumble again — this yerba mate is definitely not newbie-friendly when it comes to traditional preparation.
Also I will advise you to use the
spoon bombilla or
bomba — the cut of Taragüi Sin Palo is not the hardest to drink through, but
spring bombilla will surely let some of leaves in or may even clog.
On their website manufacturer also points out alternative way of preparing Taragüi Sin Palo using french press, which is certainly more simple and accessible way of preparing yerba mate. It should help new mate drinkers and people looking for coffee alternatives enjoy the taste and benefits of yerba mate with no difficulties.
In my experience the temperature of water for preparing Taragüi Sin Palo doesn’t play a huge role — standard temperature of
70°C/160°F is ideal for this mate. There is no need to try it with lower or higher temperatures — you won’t find any hidden flavors in different water.
Honestly, the taste of Taragüi Sin Palo slightly disappointed me. It is simple, flat, with a huge dominance of earthy and tobacco flavors. Prunes and dry fruits are gone completely and the slightly-sweet wooden flavor is so faint that it doesn’t really adds anything to the whole picture. Taragüi Sin Palo is moderately bitter and strong, but it’s not full-bodied mate, I would even say that it’s not medium-bodied. It’s not sweet, it’s not tart and combined with the fact that the flavors are so weak, this mate feels like water in the mouth, so I would say that Taragüi Sin Palo has light body.
Finish
The aftertaste of this mate is short, simple and tobaccoey. It continues uninteresting taste of Taragüi Sin Palo and disappoints.
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Durability
Because of the faint flavors it is somewhat hard to tell when Taragüi Sin Palo becomes lavado. Taste is completely gone after around 20 refills which is fairly good in my book. I would say that the drinking duration of Taragüi Sin Palo is moderate.
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,
use a
vacuum bottle
or a very popular in South America
mate thermos
with spout.
Effect
After I finished drinking Taragüi Sin Palo I started to comprehend the true nature of this mate — the effects it gave truly impressed me. From this standpoint this mate very much resembles of a coffee — every time I drank Taragüi Sin Palo I felt an incredible surge of energy! This mate is bound to be the morning mate — the clarity of mind and energy are present throughout the day, but unlike coffee I haven’t experienced the so called “caffeine hangover” and increased heartbeat.
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What are your thoughts on Taragüi Sin Palo? Comment below!
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Despalada
Yerba mate cut without stems. Type of yerba mate cut which is characterized by lack of stems, or palos in Spanish. Usually more strong and bitter than con palo cut. Very popular in Uruguay.
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.
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.)
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.
Special drinking straw with a filtration system in the lower end of it. Usually made from metal or hollow-stemmed cane. Used for drinking mate traditionally with a gourd.
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.
Spanish adjective which means washed. Used as a term to point out that all the flavors “washed away” from mate and it becomes tasteless. The more refills yerba mate can take before becoming lavado, the longer durability it has.
