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Infusion of yerba mate, similar to mate but prepared with cold water and ice. Most popular way of consuming yerba mate in Paraguay. Usually is drank with addition of yuyos from guampa.
Turning the yerba
Act of moving the mountain of yerba to the opposite side, revealing the dry slope of yerba. Turning the yerba is used while drinking mate traditionally, when it starts to become tastless on one side and is usually performed with bombilla. The final result of turning is new mountain of yerba with dry slope that can be refilled with water to get more fresh taste from yerba mate.
Pronounced [yer-bah mah-teh] (or [sher-bah mah-teh] in
Rioplatense Spanish). Also known as Ilex paraguariensis, a holly plant natively grown in South America, paricularly in Northern Argentina, Paraguay and Southern Brazil (the term erva mate is used there more often). Yerba mate is used to make a beverage known as mate in Spanish, or chimarrão in Portugese. Oftenly, the term yerba mate is used to describe not only a plant, but also a final product of grinding, drying and aging the plant.
Pronounced [mah-teh]. Traditional South American caffeine-rich infused drink, very popular in Argentina, Paraguay, Uruguay and Southern Brazil (the term chimarrão is used there more often). It is prepared by steeping dried leaves of yerba mate in the gourd. Sometimes the gourd itself is referred to as mate.
Plural of yuyo. In Spanish, term yuyos is used to describe any kind of wild herbs used as a condiment for food or drink. Yuyos as a tereré condiment are very popular in Paraguay and are used as a flavor enhancement or for their medicinal properties.
mate is prepared traditionally, a mountain of yerba is yerba that is located inside the gourd in form of slope, that is exposed to hot water while drinking. Proper mountain of yerba will be always half-dry and half-wet, which results in more balanced and long mate. On the opposite side of mountain is the water hole.