The production process of the Paraguayan tea is complicated and takes a long time because of sophisticated needs of the plant and a complex processing of collected material.

The first step is to plant Ilex paraguariensis seedlings in a greenhouse. This is where they achieve their strength and resistance. When the plant reaches appropriate maturity and strength, it is planted out with adequate space and is left to grow. Depending on the species, 1-2 to 5-10 years of careful care of qualified agronomists is required before the plant gives its best leaves with parts of twigs and seeds, which are subsequently put into containers, which are then taken to a factory. In the factory the following phases of production take place:

• sorting
• cutting
• crumbling
• roasting on sieves
• aromatizing
• packing and confectioning
• preparing for transport to regional recipients - warehouses, shops, individual clients
• preparing for transport to international recipients - warehouses, shops, special individual clients

The factory production phases influence the taste and other qualities of the infusion. However, it is the scrupulous agrarian policy in the phase of the plants' growth that is responsible for the unique character of yerba mate. Hermetic packages protect herbs from airing and prevent mould and fungi development. That's way the taste of yerba is peculiar and stays in mind for a long time.