Unlike other teas, the leaves and stem are exposed to flames immediately after harvesting; a process known as sapeco. This is to quickly lessen the moisture but seal in the vitamins, minerals and polyphenols. The leaves then undergo a second drying step but remain green due to the flame-drying action.
After the sapeco and drying, the green Maté is finely cut and put into teabags. Its taste is often described as green, grassy and herbaceous, with a slightly smoky flavour, and not unlike green tea.