Alexis · Fondateur d'YVY Maté
Mate, South America's essential drink, comes in as many traditions as there are countries.
How does the Brazilian chimarrão, with its fine powder and vivid green, differ from Argentine mate, balanced between dust and stems? Why does Uruguay favor a bold, intense mate, while Paraguay bets on the freshness of iced tereré?
In this article, discover what makes each cut special, and what they reveal about the cultures around them.
Chimarrão: a Brazilian tradition
In southern Brazil, mate - or rather chimarrão - goes far beyond the role of a mere drink. It is a tradition deeply rooted 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's a mark of hospitality and togetherness, a true reflection of Brazilian warmth.
Chimarrão stands out for its bright green color and its extremely fine grind - much finer than traditional mate - giving it a powdery texture. This allows a fast brew and complete flavor extraction.
The cuia and the artistic preparation of chimarrão
One of chimarrão's particularities lies in how it is prepared:
- Mix a small amount of water into the yerba mate powder to form a base.
- Gradually add yerba mate until the gourd is filled almost to the brim.
- Leave a space, or create a hole with a stick.
- Use this hollow to pour the water, for a perfect brew.
For this, Brazilians use a very specific gourd, called the cuia. Unlike other mate gourds, it is often large, flared, and adorned with refined details like engravings or worked metal bases. The cuia is designed to hold a large amount of mate, allowing a generous, harmonious brew.
What also sets chimarrão apart is the art that goes with its preparation. Brazilians carefully smooth the surface of the mate and love drawing decorative patterns in it. This artistic touch is a way of showing respect and care for the tradition, turning each cuia into a little work of art.
Chimarrão art
Argentine mate: an emblematic, cultural drink
In Argentina, mate is a true institution, a pillar of daily life.
More than a drink, it's a social and cultural ritual deeply woven into Argentine life. Everywhere - at home, at work, in a park or on the road - mate accompanies conversations, moments of relaxation, and sometimes even solitary moments.
Having a mate is a bit like sharing a moment together at a café, the way we're used to in France.
The Argentine blend: balance between dust and stems
Argentine mate is easy to recognize by its fairly intense blend, which contains medium-cut leaves, a good proportion of stems (called "palos") and a small amount of dust.
This balance gives the brew a rather intense flavor without leaning too far into bitterness. The quality of the leaves remains a deciding factor in taste - every brand has its own character!
This blend is designed for a long-lasting brew: the stems slow down flavor extraction and stop the brew from turning bitter too quickly. That's why you can refill the gourd with hot water several times while keeping a pleasant taste.
Argentine mate
The Argentine gourd: simple and versatile
Unlike the Brazilian cuia, the Argentine gourd stands out through its shape and size. You'll find very classic gourds in dried squash - round and slim, often plain or lightly decorated - as well as wooden, ceramic or even stainless steel models for modern versions.
The size is generally smaller than for Brazilian chimarrão, as Argentine mate is brewed and drunk faster, with several successive refills (called "cebaditas").
Argentines are very attached to their gourd, which often becomes a personal object - the most intricate models are sometimes handed down from generation to generation.
Uruguayan mate: a national identity
In Uruguay, mate is far more than just a drink: it's an essential part of the national identity.
It's drunk at any hour, everywhere. Walk the streets of Montevideo and you'll see nearly every Uruguayan with a thermos under one arm and a gourd in hand. Here, mate isn't just a tradition - it's a way of life.
The Uruguayan blend: intense and dusty
Uruguayan mate stands out for its blend, one of the most intense and dust-rich of all mate styles. Made of fine leaves and mate dust, it delivers a very bold brew with pronounced bitterness that Uruguayans adore.
For the uninitiated, this powerful taste can come as a surprise, but enthusiasts love it for its unique character and its ability to keep a consistent flavor even after many refills.
The preparation is also much more meticulous - the art of the montañita is essential to avoid sucking up dust. See our preparation guide.
Uruguay mate
A compact, practical gourd
Uruguayans use natural, traditional gourds - the craft of gourd-making is a true institution there.
Made from dried squashes, these gourds are often dressed in leather and banded with Alpaca. The art of crafting exceptional gourds often drives enthusiasts to collect several!
Uruguayan mate gourd
Paraguayan tereré: freshness at the heart of tradition
In Paraguay, mate takes a unique, refreshing form called tereré.
Unlike other South American countries, where mate is generally drunk hot, here mate is drunk cold - the perfect drink for the hot days typical of Paraguay's climate. This version of mate isn't just a practical alternative: it's a true cultural tradition, deeply rooted in Paraguayans' daily life.
The Paraguayan blend: diverse flavors
The mate used for tereré is often coarser than Argentine or Uruguayan blends. It contains more whole leaves and stems, making for a lighter, less intense brew. But what really sets tereré apart is the addition of aromatic or medicinal plants, called "remedios" or "yuyos".
These herbs - like mint, lemongrass or even orange peel - are added to the cold water or straight into the mate, bringing varied flavors and extra benefits. This personalization lets every family or region create its own unique version of tereré.
The guampa or steel: simple, fitting styles
For tereré, Paraguayans generally use steel gourds or guampas, often smaller than those used for hot mate. These vessels - sometimes stainless steel, sometimes horn - keep the drink cool for longer.
Unlike other mate traditions, simplicity rules here: the goal is to enjoy a refreshing drink, easy to prepare and carry, ideal for the local climate.
