Yerba mate is not a single standardized product. Types are commonly described by cut size,
stem content, dust level, aging, and regional preparation norms.
By cut and composition
With stems (con palo): includes leaf and stem pieces; often perceived as milder.
Without stems (sin palo): mostly leaf; often perceived as stronger.
Fine cut: smaller particles and more dust; can feel more intense and clog more easily.
Coarse cut: larger leaf pieces; often flows more easily.
By aging
Aged: stored for months before packaging; commonly associated with smoother flavor.
Unaged or lightly aged: less resting time; often described as greener or sharper.
Regional style groupings (non-exhaustive)
Argentina-style: commonly balanced leaf and stem; wide variation.
Uruguay-style: very fine cut with high dust; typically requires careful preparation.
Brazil-style (erva-mate chimarrão): very fine, bright green, usually prepared differently.
Paraguay-style: often stronger and may include smoked processing.
These labels describe tendencies, not rules. Individual products may differ significantly.