起源
Origin

瑪黛茶(學名Ilex paraguariensis Saint Hilaire)是阿根廷, 巴西, 巴拉圭和烏拉圭的亞熱帶地區的原始植物。 它們樹是直立, 呈圓冠形状, 葉子連續地生長且具有良好抵抗性。 瓜拉尼部落最早使用瑪黛茶, 将其注入葫蘆(瓜丘亞語方言中稱為"mati")作混合飲品。 這種飲法被廣泛傳播, 已成為每天数百萬阿根廷人享受的一種習俗。

時至今日, 被稱為瑪黛茶（Yerba Mate）的産品僅指従該植物的葉或混合其他部分, 經過乾燥研磨而成。 以上成分以加上研磨過程所産生的粉末就是我們Yerba Mate Rosamonte的唯一元素, 經過混合的工藝和均衡配方, 可以生産出所有阿根廷人都喜歡的産品。

Yerba Mate (or its scientific name Ilex paraguariensis Saint Hilaire) is original of subtropical areas of Argentina, Brazil, Paraguay and Uruguay. They are erect, round crowned trees, with persistent foliage and resistent leaves. Originally yerba mate was used by the Guaraní tribes, that used it as an infusion in gourds they called “mati” in Quechua dialect. This infusion has spread widely turning into an established custom for millions of argentines that enjoy it daily.

At present it is known as Yerba Mate a product obtained exclusively from this plant and formed by its dried and ground leaves, mixed or not with small fragments of its equally treated dry branches. These, together with the milling generated powder, are the only elements that conform our Yerba Mate Rosamonte, and after a process and a balanced formula in the mix, generate the products all argentines prefer.

培植
NURSERY

在羅莎蒙特, 我們手工挑選最好的植物種子, 這些種子具有最佳的顔色, 大小和完好無損。 我們在嚴格的湿度和溫度控制下, 悉心照料在苗圃的特殊苗床中的幼苗, 直到它們成熟。 考慮到我們的土壤為植物的最佳生長提供了所有必需的營養, 因此不使用人工農藥或肥料。 一旦植物变得夠高大和強壯, 便會将其移植到具有特殊尺寸的特殊盆中, 使它們独立生長並強化。

當幼苗達到理想的移植條件時, 會被移植到専為農作物而設的農地, 沒有雑草, 且處於最佳土壤條件。 在植物的第一年生長中, 就安裝了保護其免受過度太陽輻射和昆蟲侵害的屏幕。 此後, 植物在Misiones 和Corrientes 北部的田地上充和健康成長。 那裡富含磷酸, 鉀, 氧化鐵有機營養素且不含農藥的粘土土壤。

In Rosamonte we hand pick the seed of our best plants which have the best color, size and are undamaged. We plant them with the utmost care in special seed beds at our nurseries under strict humidity and temperature control, until their ripening, looking after the seedlings while they emerge and start developing. Artificial pesticides or fertilizers are not used, given that our soil provides all the required nutrients for the plants best development. Once the plant gains height and strength it is transplanted into special pots in special sizes where they grow independently and fortify.

When the plant reaches ideal conditions for transplant it is taken to lots specially designed for new crops, free of weeds, and in optimum soil conditions. During its first year the plant is covered with a screen which protects it from excessive solar radiation and certain insects. After this the plant is in full capacity to grow and develop healthy on the Misiones and northern Corrientes fields, where clay soil, rich in phosphoric acid, potassium, iron oxide, organic nutrients and free of agrichemicals, confer the best scenery for its evolution.

採茶葉
LEAF PICKING

我們的員工用手採摘成熟的瑪黛茶葉的過程稱為"tarefa"。 收割於每年4月至9月底進在自家農場及合作農場進行。 如果是新的人工林, 則須修剪植物以控制其生長和形状, 被修剪的部分可以使土壤更肥沃。 當植物葉片達到了所需的成熟度, 通常要四至五年, 只收割植物的一部分, 以免造成其結構和生理失衡, 只採摘最成熟的樹枝並将其折断。

樹枝堆在棉帆布上捆成一捆。 在羅莎蒙特, 我們依靠技術團隊不断創新, 並在一定比例的農作物中進行了實験性機械收割, 這些收割是在經過特殊準備的地段和人工林上進行的。 收割是通過高科技設備完成的, 該設備可進行全面切割, 並照顧植物以及收割後的半成品, 這些半成品放在寬敞的木板條箱中, 並用専用卡車運輸。

收割完成後, 茶葉會被運送到烘乾機。

The process by which our staff harvests the ripe yerba mate leaves by hand is called “tarefa”. The harvest takes place from April to the end of September in owned plantations as well as in settler’s plantations selected by the produce quality they supply to maintain the standards required by our company. In the case of new plantations plants are pruned to control growth and shape, those pruning are used to enrich the soil. Given that the plants reach the required leaf maturity; with which we can obtain a quality product after the fourth or fifth year. Only a part of the plant is harvested so as not to cause unbalance in its structure and physiology, picking only the ripest branches and snapping them off.

The branches are piled on cotton fabric canvases and tied in bundles. At Rosamonte we innovate constantly thanks to a technical team and have implemented experimental mechanical harvest in a percentage of our crop which is done on specially prepared lots and plantations. This harvest is done with high-tech equipment that achieves a thorough cut, taking care of the plant as well as the harvested product, that is placed in spacious crates and transported in special trucks.

Once the harvest is done our product is transported to the driers.

化験
LABORATORY

在我們自己的實験室中, 在每個階段都對緑葉, 乾葉, 已研磨的葉和最終製成品進行分析, 以確保最佳質量。

通過這樣手段, 我們三代個家族實現了羅莎蒙特的独特成功方程式。

At our own laboratories the Green leaf, the dried leaf and the ground leaf and the end product are analyzed at each stage to ensure optimum quality.

This way we achieve the unique formula developed and perfected at Rosamonte through three family generations, for each of our presentations.

新型乾燥機
NEW DRIER

經過幾年的學習, 規劃, 知識和努力, 我們為新型乾燥機揭幕, 該乾燥機採用了市場上最好的技術, 使用生物燃料, 為快速乾燥和烘烤操作産生熱量, 並配合我們的高效及可持續發展生態系統。

今天, 我們擁有國內最大, 最先進的高科技乾燥機, 従而提高了我們在環境管理和H.H. R.R.(工廠員工安全), 産品質量, 自動化和過程稳定性方面的效率水平。 按照國際最高質量標準, 這種方式有助於保護自然資源(公司基石)。

After a few years of learning, planning, knowledge and effort we have inaugurated our new model drier, with the best technology available in the market, using biomass as fuel for generation of caloric energy for the fast drying and toasting operations, accompanying our productive ecosystem and sustainable development.

Today we possess the largest and most modern high tech drier in the country, thus increasing our efficiency level in Environmental management and H.H. R.R. (plant staff safety), product quality, automation and process stability. This way contributing to the protection of natural resources (corner Stone of our company) in accordance with the highest international quality standards.

快速乾燥
FAST DRYING

原材料来到乾燥設備上, 已經做好通風。 将其放置在自動板床後, 板床可以調節緑葉在輸送帶上的掉落, 然後将其帶到快速乾燥機。 在600°C的圓筒中旋轉, 火焰的直接作用, 使快速乾燥只需要20到30秒。

這個過程是在收割後十二小時內完成的。 在這種暴露過程中, 酶發酵過程和原料氧化停止了, 損失了80%的水分, 在這裡它獲得了特徵性的香氣和顔色, 去除了緑葉的草青味。

Already on the drying plant raw material is ventilated. After it is deposited on an automatic plank that regulates the fall of the green leaf on a conveyor belt that takes it to the fast drier. Fast drying takes 20 to 30 seconds through direct action of flame within a rotating horizontal cylinder at 600°C .

It is done within twelve hours of harvest. During this exposure the enzyme fermenting process and oxidizing of the raw material is stopped, losing 80% moisture, here is where it acquires its characteristic aroma and color, losing the Green leaf flavor.

焼烤爐式乾燥機
BARBACUA TYPE DRYING

在一個受監控的空間中, 原材料會暴露於由四台高效發熱器提供的純浄熱氣流中, 這些發熱器使用回收的湿生物能源（包括鋸末,木屑和樹皮）。 借助高效系統, 每個發熱器都可以丟棄顆粒以避免污染。 根據每個發熱器的需要, 通過専用管道将熱空氣供應給16個乾燥器, 従而自動調節溫度並進行集中調節。

控制系統
従燃料供應到所有不同的步驟, 我們擁有最先進的全自動控制系統, 可確保可靠性和持續高效率。 在控制室中, 操作員可以看見即時参数和参数, 従而使其可對参数進行必要的校正。 這保證了能量消耗的最佳利用和過程的質量。

In a monitored space raw material is exposed to a hot and pure airflow provided by four high efficiency generators that use recovered moist biomass energy (sawdust, chips and bark). With a high efficiency system, each generator is capable of discarding particles to avoid pollution. Hot air is supplied by special ducts to the 16 driers according to each one’s needs, regulating temperature variations automatically and centralized.

CONTROL SYSTEM
We have a state of the art totally automated control system, from the fuel supply through to all the different steps that guarantees reliability and the constant process efficiency. From the control room the operator can visualize instant and historical values that allow him to make the necessary correction in the parameters considered by the system. This guarantees an optimum use of energy consumption and the constant quality of the process.

粗磨
COARSE MILLING (CANCHADO)

這是粗磨的過程, 将已乾燥的茶葉厚實地磨砕並準備好包裝和運輸。 "CANCHADO"這名稱被継承, 是因為在過去, 這個過程會先把茶葉散佈在覆蓋有黃麻防水油布的平坦表面上的, 這些防水油布被稱為“canchas”, 並用手搗砕。 磨砕後, 根據不同陳化, 将其裝在不同大小黃麻袋中, 並附上標籤註明進口日期和原料来源。

陳化
已磨砕茶葉會在特別準備的倉庫中經歴自然陳化, 可以控制光照, 充氧, 溫度和通風。

陳化時間為12到24個月, 具體取決於要獲得的最終産品。 就是在這個階段, 瑪黛茶獲得了與眾不同的風味, 香氣和顔色特徵。

Is a process of coarse milling where the dry product is ground thickly and is prepared for its bagging and transport. The name was inherited because in the old days it was done spreading the yerba on a flat Surface covered with jute tarpaulins which were called “canchas” and were bashed by hand to break them. Once milled it is bagged in small jute bags or in big bags depending of its seasoning, with a label stating date of entry and raw material origin.

SEASONING
The ground and bagged yerba is seasoned naturally in specially prepared warehouses with light, oxygenation, temperature and airing control.

The seasoning time is from 12 to 24 months depending on the end product to be obtained. It is in this instance where the yerba mate acquires the different flavor, aroma and color characteristics that identify us.

研磨
GRINDING

研磨包括連續的磨動, 抖振和混合操作。 茶葉會通過傳送帶運輸到清潔緩衝, 以去除粗枝條和多餘的樹枝。 經過分類處理後, 将葉和嫩枝分開。 葉部分視乎不同産品會在磨機中再次進行打磨。

細枝被送到細枝剪, 将它們均勻切開。 每個部分（葉, 樹枝和粉末)都存儲在單独的筒倉中, 通過技術精確的過程進行混合, 配合由LCP(邏輯控制編程器) 控制的皮帶以不同的比例並根據混合物的粗幼達到每款羅莎蒙特茶口味特性 。

Grinding consists of successive trituration, buffeting and mixing operations. It is transported by conveyor belt to the cleaning buffet for the elimination of thick twigs and excess branches. After it goes through a classifying process in which leaves and twigs are separated. These leaves are ground in a mill to be buffeted again and obtain different products depending of the trituration degree.

The twig, is sent to a twig cutter that cuts them uniformly. Each part (leaf, twig and powder) is stored in separate silos to be mixed by a process of technological exactitude, with belts commanded by an LCP (Logic Control Programmer) in different proportions and according to the granulomere of the mix to achieve the characteristic flavor of each Rosamonte variety.

包裝
PACKAGING

瑪黛茶所需的研磨, 篩選和平衡過程完成後, 我們便開始包裝。 這是通過先進的技術設備完成的, 這些設備可以對包裝進行裝載, 對産品定量, 密封, 貼標籤和蓋章, 以進行控制。 這些包裝提供了多層不同材質, 這些質材料旨在保持我們的每個瑪黛茶品種的感官特性。

交貨
通過了最後的質量控制後, 將其存放在交貨倉庫的托盤上, 以進入營銷鏈。

瑪黛茶的風味, 顔色和香氣出色, 使我們在國內市場和國際市場上都與眾不同。 並将我們定位為高品質瑪黛茶銷售的領導者。

Once the milling, selection and balance processes that our yerba mate requires are finished we proceed with packaging. This is done by advanced technology equipment that load the packages, dose the products, seal, label and stamp each one for its control. The packages present various layers of different material designed to preserve the organoleptic characteristics of each one of our yerba mate varieties.

DELIVERY
Having passed the last quality controls, it is stocked on pallets in the delivery warehouses to enter the marketing chain.

The excellence of flavor, color and aroma of our yerba mate makes us distinguishable in the domestic market as well as internationally. And positions us as leaders in high quality yerba mate sales.