Maté tea smells like a freshly brewed cup of green tea—grassy and slightly herbaceous—but with an earthy, almost smoky undertone that's distinctly more robust than your typical jasmine green tea. There's a subtle vegetal warmth reminiscent of freshly cut hay mixed with dried leaves, coupled with a hint of mineral-like freshness. It's clean and invigorating without being sharp; think of crushing dried herbs between your palms and bringing them to your nose on a cool morning.
Maté comes from the leaves of Ilex paraguariensis, a South American holly plant native to Paraguay, Argentina, and Brazil. The leaves have been harvested and brewed for centuries by the Guaraní people. In fragrance, maté is typically represented through synthetic aromatic molecules that capture its grassy, herbaceous character, sometimes blended with natural green tea extracts. The traditional drink involves roasting and drying the leaves, which creates that distinctive smoky-earthy profile perfumers seek to replicate.
Maté functions as a fresh, herbaceous middle note that adds sophistication and earthiness to compositions. Perfumers employ it to create crisp, modern fragrances with a contemplative quality. It bridges green notes and woody elements, lending authenticity to "tea fragrances" whilst adding unexpected depth and a slightly smoky character that prevents compositions from becoming too delicate or feminine.
Surprising harmonies