A superior blend of green mate, rooibos, and green tea forms a perfect canvas for infusing the brilliant colors and flavors of chili peppers and mango. Inspired by Aztec recipes blending chili with fruits, we’ve also added a dash of coconut and an energizing pop of ginseng for the perfect combination. Try over ice for a spicy cold treat on hot days or enjoy its lingering warmth when brewed hot on a cold day.
Has approximately 60% of the caffeine content as coffee
Studies have shown Maté to have significant cancer-fighting activity
Great source of antioxidants, which have been shown to lower the risk of heart disease
Contains several vitamins including Vitamin A, B1, B2, C and E
Contains various minerals such as phosphorus, iron, and calcium
Rooibos has been known to assist with allergies
May aid in digestion
Yerba Maté, Green Tea, South African Rooibos, mango pieces, orange peels, coconut shreds, rose petals, conflowers petals,ginseng,chili, the essence of cherry and almond
Hot Tea: use 1.5 tsp. of tea per 6 ounces of water. Heat water to 175 °F and steep for 3-5 minutes. If bolder flavor is desired, increase the amount of tea used.
Iced Tea: use 1.5 tsp. of tea per 6 ounces of water. Heat water to 175 °F and steep for 3-5 minutes. After steeping, pour brewed tea over an equal amount of ice. For more information on iced tea, see our instructional video