The most common way of drinking mate (iles paraguariensis) tea is infusing its green leaves with hot water in a special way (chimarrão).
However, there is also the option to drink the toasted leaves tea. This is specially common in Rio de Janeiro, Brazil.
I want to know the best (and perhaps alternative ways) to toast the mate leaves at home in a way similar to the commercial ones, like "Mate Leão".
Please note that this process is different from the "sapeco" which is a very brief exposure of the green fresh leaves to fire in order to conserve its color characteristics.