Everything you need to know about yerba mate blends: From Chimarrão to Tereré

In southern Brazil, maté, or rather Chimarrão , goes far beyond simply being a beverage. It is a deeply rooted tradition in the south of the country, in Rio Grande do Sul.

Sharing a Chimarrão with friends or family is much more than a simple gesture: it is a mark of hospitality and conviviality, a true reflection of Brazilian warmth.

Chimarrão is distinguished by its bright green color and extremely fine grinding , much finer than that of traditional yerba mate, giving it a powdery texture. This characteristic allows for rapid infusion and complete extraction of flavors.

But what also distinguishes Chimarrão is the artistry that accompanies its preparation. Brazilians carefully smooth the surface of the yerba mate and like to draw decorative patterns on it. This artistic detail is a way of showing respect and attention to this tradition, transforming each cuia into a small work of art.

Chimarrao Art

In Argentina, mate is a true institution, a pillar of daily life.

More than just a drink, it is a social and cultural ritual deeply rooted in the lives of Argentinians. Everywhere, whether at home, at work, in a park or while traveling, mate accompanies discussions, moments of relaxation, and sometimes even moments of solitude.

Drinking mate is a bit like sharing a moment that brings people together in a cafe, as we are used to doing in France.

Argentine mate is easily recognized by its rather intense blend, which contains medium-sized cut leaves , a good proportion of stems (called “pallos”) and a small amount of powder .

This balance gives the infusion a rather intense flavor without being overly bitter. The quality of the leaves remains a determining factor in the taste; each brand has its own distinctive flavor profile!

This blend is designed for a long-lasting infusion : the stems slow down the extraction of flavors and prevent the infusion from becoming bitter too quickly. This is why the gourd can be refilled with hot water several times while still maintaining a pleasant taste.

Argentinean mate

Unlike the Brazilian cuia, the Argentinian calabash is distinguished by its shape and size. There are very classic calabashes made of dried gourd, round and thin, often plain or lightly decorated, but also models made of wood , ceramic or even stainless steel for modern versions.

The size is generally smaller than that used for Brazilian Chimarrão, because Argentinian mate is brewed and consumed more quickly , with several successive refills (called “cebaditas”).

Argentinians are very attached to their calabash, which often becomes a personal object, sometimes passed down from generation to generation for the most elaborate models.

In Uruguay, mate is much more than just a drink: it is an essential part of the national identity .

It's drunk at any time of day and everywhere. If you walk the streets of Montevideo, you'll see almost every Uruguayan with their thermos under their arm and their gourd in their hand. Here, mate isn't just a tradition, it's a way of life.

Uruguayan yerba mate is distinguished by its blend, one of the most intense and powder-rich of all yerba mate styles. This blend, composed of fine leaves and yerba mate powder , offers a very full-bodied infusion with a pronounced bitterness that Uruguayans love.

For the uninitiated, this powerful taste may be surprising, but it is appreciated by enthusiasts for its unique character and its ability to maintain a consistent flavor even after many infusions.

The preparation is also much more meticulous; the art of the montanita is essential to avoid inhaling powder. See our preparation guide .

Uruguayan Mate

Uruguayans use natural and traditional gourds; the know-how of gourd making is a true institution.

Made from dried gourds , these calabashes are often covered in leather and encircled with alpaca. The art of crafting exceptional calabashes often leads enthusiasts to collect several!

Uruguayan mate gourd

In Paraguay, mate takes on a unique and refreshing form called Tereré .

Unlike in other South American countries, where maté is generally consumed hot, Paraguayan maté is drunk cold , making it a perfect beverage for the hot days that characterize the Paraguayan climate. This version of maté is not just a practical alternative; it's a true cultural tradition , deeply rooted in the daily lives of Paraguayans.

The yerba mate used for Tereré is often coarser than Argentinian and Uruguayan blends. It contains more whole leaves and stems, resulting in a less intense and lighter infusion. But what truly distinguishes Tereré is the addition of aromatic or medicinal plants, called “remedios” or “yuyos”.

These herbs, such as mint , lemongrass , or even orange peel, are added to cold water or directly to the yerba mate to provide varied flavors and additional benefits. This personalization allows each family or region to create its own unique version of Tereré.

For Tereré, Paraguayans generally use steel gourds or guampas , often smaller than those used for hot maté. These containers, sometimes made of stainless steel or horn, help keep the drink cool for longer.

Unlike other mate traditions, simplicity reigns here: the goal is to enjoy a refreshing drink , easy to prepare and transport, ideal for the local climate.