6.2 Yerba Mate Types
65
(a) The selection of leaves
(b) The choice between traditional or plantation method
(c) The choice of triturating and drying process (barbaqua/secado procedure)
(d) The selection of qualities according to particle sizes and additional ageing
periods
(e) The possible reduction of twigs
(f) The presence or absence of the roasting process
(g) The use of genetic variations of I. paraguariensis.
Anyway, the eight yerba mate qualities are used for infusion purposes (Bastos et al.
2007; Heck and De Mejia 2007; Matta 2019):
(1) Hot (also named ‘regular’) infusions in water. The correspondent names are
chimarrão (from green and dried leaves) or mate (from roasted/brownish
leaves)
(2) Cold infusions in water. The correspondent name is generally tererê (from
green and dried leaves).
6.3 National Differences… Why?
National preferences have some importance when speaking of chimarrão, mate, and
tererê infusions.
In general, the mate infusion seems to be preferred in Argentina and Uruguay,
while chimarrão appears to be preferred by Brazilian and Uruguayan consumers.
Finally, tererê is extremely appreciated in Paraguay, and mate is also preferred in
this country (Folch 2010; Kujawska 2018).
The apparent difference between national preferences for yerba mate consumption could be studied on the basis of the historical Guaraní and Mestizo traditions
(Delacassa and Bandoni 2001; Kujawska 2018). The type of consumption cannot be
separated or fully understood without the peculiar tool for use (the traditional gourdshaped container, named mate, matero, porongo matero or yerbamatero) (Folch 2010;
Oberti 1960).
However, and based on the existing evidences, it appears that the main difference
does not concern ethnic or cultural traditions themselves as the result of environment
and social behaviours. On the contrary, the difference between hot/regular (mate,
chimarrão) and cold (tererê) infusions is simply linked to seasons and weather conditions. In summary, hot/regular infusions are preferred all year, with a specific preference for morning and afternoon social habits. For this reason, mate and chimarrão are
named ‘regular’ infusions. On the other side, cold (tererê) infusions are essentially
and naturally preferred in hot days (the summer season: from December to March),
with preference for afternoon occasions, and also before lunch (Kujawska 2018).
1
1 https://www.hindawi.com/journals/ecam/2018/6849317/.
65
(a) The selection of leaves
(b) The choice between traditional or plantation method
(c) The choice of triturating and drying process (barbaqua/secado procedure)
(d) The selection of qualities according to particle sizes and additional ageing
periods
(e) The possible reduction of twigs
(f) The presence or absence of the roasting process
(g) The use of genetic variations of I. paraguariensis.
Anyway, the eight yerba mate qualities are used for infusion purposes (Bastos et al.
2007; Heck and De Mejia 2007; Matta 2019):
(1) Hot (also named ‘regular’) infusions in water. The correspondent names are
chimarrão (from green and dried leaves) or mate (from roasted/brownish
leaves)
(2) Cold infusions in water. The correspondent name is generally tererê (from
green and dried leaves).
6.3 National Differences… Why?
National preferences have some importance when speaking of chimarrão, mate, and
tererê infusions.
In general, the mate infusion seems to be preferred in Argentina and Uruguay,
while chimarrão appears to be preferred by Brazilian and Uruguayan consumers.
Finally, tererê is extremely appreciated in Paraguay, and mate is also preferred in
this country (Folch 2010; Kujawska 2018).
The apparent difference between national preferences for yerba mate consumption could be studied on the basis of the historical Guaraní and Mestizo traditions
(Delacassa and Bandoni 2001; Kujawska 2018). The type of consumption cannot be
separated or fully understood without the peculiar tool for use (the traditional gourdshaped container, named mate, matero, porongo matero or yerbamatero) (Folch 2010;
Oberti 1960).
However, and based on the existing evidences, it appears that the main difference
does not concern ethnic or cultural traditions themselves as the result of environment
and social behaviours. On the contrary, the difference between hot/regular (mate,
chimarrão) and cold (tererê) infusions is simply linked to seasons and weather conditions. In summary, hot/regular infusions are preferred all year, with a specific preference for morning and afternoon social habits. For this reason, mate and chimarrão are
named ‘regular’ infusions. On the other side, cold (tererê) infusions are essentially
and naturally preferred in hot days (the summer season: from December to March),
with preference for afternoon occasions, and also before lunch (Kujawska 2018).
1
1 https://www.hindawi.com/journals/ecam/2018/6849317/.