1.4 Consumption Behaviours and Yerba Mate Products. One …
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Fig. 1.7 Infusion of yerba mate leaves is carried out by means of a traditional gourd-shaped
container, also named porongo matero, measuring 100 to 300 ml as volumetric capacity. Leaves
are placed in the matero; subsequently, hot water has to be placed in the container (approximately
30–200 ml, temperature between 65 and 95 °C) and then sipped directly in the ‘gourd’. The peculiar
container is obtained generally from the calabash tree (Lagenaria siceraria). The visible metal straw
or tube into the container, also connected to a filter on the inner bottom side, is named bomba or
bombilla. The process is a continuous infusion/extraction cycle
yerba mate infusions because of the extreme variability of used ‘gourd and bombilla’
(or ‘porongo matero y bombilla’) kits.
1.4.3 Cold Yerba Mate Infusions (Tererê). Preparation
Procedures (Paraguay)
Differently from hot infusions, the yield of cold infusions (maceration in cold water)
is low enough, and this conclusion seems obvious (Cansiani et al. 2008; Kujawska
2018; Kujawska and Hilgert 2014). As for mate and chimarrão, the cold infusion is
consumed by means of the metallic bombilla or bomba. Consequently, there are not
differences between this system, extremely popular in Paraguay and in hot days, and
hot infusions, except for the temperature of extraction. Naturally, sensorial results are
completely different (tererê could be considered as a ‘fresh’ beverage in hot days…).
17
Fig. 1.7 Infusion of yerba mate leaves is carried out by means of a traditional gourd-shaped
container, also named porongo matero, measuring 100 to 300 ml as volumetric capacity. Leaves
are placed in the matero; subsequently, hot water has to be placed in the container (approximately
30–200 ml, temperature between 65 and 95 °C) and then sipped directly in the ‘gourd’. The peculiar
container is obtained generally from the calabash tree (Lagenaria siceraria). The visible metal straw
or tube into the container, also connected to a filter on the inner bottom side, is named bomba or
bombilla. The process is a continuous infusion/extraction cycle
yerba mate infusions because of the extreme variability of used ‘gourd and bombilla’
(or ‘porongo matero y bombilla’) kits.
1.4.3 Cold Yerba Mate Infusions (Tererê). Preparation
Procedures (Paraguay)
Differently from hot infusions, the yield of cold infusions (maceration in cold water)
is low enough, and this conclusion seems obvious (Cansiani et al. 2008; Kujawska
2018; Kujawska and Hilgert 2014). As for mate and chimarrão, the cold infusion is
consumed by means of the metallic bombilla or bomba. Consequently, there are not
differences between this system, extremely popular in Paraguay and in hot days, and
hot infusions, except for the temperature of extraction. Naturally, sensorial results are
completely different (tererê could be considered as a ‘fresh’ beverage in hot days…).