Chimarrão. The Brazilian secret of the perfect yerba mate

Among the many variants of yerba mate, there is one unique type that particularly stands out from the rest – chimarrão. Originating in Brazil, this variety of yerba mate is more than just a beverage; it is a part of the culture and tradition that is loved not only by Brazilians, but also by a growing number of mate drinkers around the world. In today's post, we move to sunny Brazil! We will explain what chimarrão is and how to drink it, what makes it special, how to prepare it and how best to celebrate this extraordinary ritual.

Summary:

1. What is chimarrão and how does it differ from traditional yerba mate?
2. What is needed to prepare chimarrão?
3. How to prepare a chimarrão?
4. Traditions associated with drinking chimarrão

What is chimarrão and how does it differ from traditional yerba mate?

Chimarrão is a special variety of yerba mate that originates from Brazil. At first glance, it differs from the “ordinary” traditional yerba mate we know from other South American countries such as Argentina or Paraguay. The dried chimarrão is intensely green and extremely finely ground, which gives it an appearance reminiscent of green powder. This texture gives the brew its characteristic velvety texture and a milder, less bitter taste compared to classic yerba mate varieties.

The differences between chimarrão and classic yerba mate relate mainly to the production process:

1. Drying. Traditional yerba mate is dried using fire and smoke (the exception is yerba mate green, which is dried using hot air). The leaves of Ilex paraguariensis during the production of chimarrão are usually not subjected to smoke, but are dried with hot air. If the yerba mate chimarrão is smoked, it is done only lightly, so as to give it a slightly smoky aftertaste.
2. Grinding. During the production of yerba mate, once the leaves are dried, they are ground into finer pieces. In the case of chimarrão, the leaves are separated from the twigs, and ground into a very fine, smooth powder. Depending on the degree of grinding of the leaves, there are two types of yerba mate chimarrão: moida fina – finely ground dust and moida grossa – fine dust with a small addition of larger leaves and twigs.
3. Ageing. While traditional yerba mate, after the leaves have been dried and ground, is subjected to seasoning, when it acquires its refinement and character, chimarrão yerba mate is actually ready to drink immediately after being dried and ground. By omitting the seasoning stage, the leaves retain their natural fresh aroma and intense green colour.

The special production method results in a completely different appearance of chimarrão compared to classic yerba mate. The taste is also different – chimarrão has a milder flavour profile: less bitterness, more softness and freshness. There are also differences in the way it is drunk. The very fine texture of the dried mate requires a slightly different way of preparing the infusion and different tools. One of the more interesting aspects of chimarrão is also that the infusion prepared from this variety of yerba mate can be brewed many more times and the flavour remains intense and fresh for a long time. This makes chimarrão not only a fascinating drink, but also a ritual worth celebrating with family and friends.

What is needed to prepare chimarrão?

Preparing chimarrão requires the appropriate accessories, which are slightly different from those used for classic yerba mate. Here is what needs to be in your mate equipment before you start your chimarrão adventure:

• The cuia mate cup – is a special vessel with a characteristic shape, usually made of calabash, from the upper part of the fruit. You can also find cuias made of wood or ceramic. Such a vessel is quite large and has a very characteristic shape – thick, rounded walls that taper upwards and end in a wide collar. The wide cuia opening makes it ideal for preparing chimarrão. Often such a mate gourd has elegant decoration, which adds to its charm.
• ”Bomba” type bombilla – a special bombilla, called “bomba”, is used for chimarrão. Its strainer is rounder, wider and more elaborate compared to traditional bombillas, making it much better at dealing with fine dried mate.
• You also need the most important ingredient, the dried yerba mate chimarrão! One of the most popular Brazilian brands producing finely ground erva mate chimarrão is Barão De Cotegipe. The special type of yerba mate has also found its way into the range of another popular Brazilian brand: Verde Mate Chimarrao – highly recommended!

How to prepare a chimarrão?

The preparation of chimarrão is slightly different from standard yerba mate brewing and, although it may seem difficult at first, it quickly becomes an enjoyable ritual. There are two popular methods of preparing chimarrão: traditional and invertido. Each has its followers and allows the unique properties of this drink to be brought out.

Preparing chimarrão – the traditional method

This method is slightly more difficult to master, but more efficient. The infusion prepared with this method can be poured up to about 20-30 times, without losing its flavour and characteristics.

1. Pouring the dry mate into the vessel: fill the cuia about 2/3 full (up to the constriction under the collar) with finely ground dried chimarrão.
2. Forming the dried product: cover the opening of the cuia with your hand or, if you are unable to hold it all the way, use a lid to do so. Tilt the vessel horizontally and shake it vigorously so that the dried product sits on one side of the cuia, dividing it in half. You can pat the dry mate with a bombilla to make it stick better in one position.
3. First pouring with cool water: turn the cuia to an almost vertical position. Pour a small amount of cool water into the hollow to moisten the underside of the dry mate – this prevents the mate tea from “burning” with hot water and “cements” the dry so it doesn't fall apart when hot water is added.
4. Setting up the bombilla: insert the bombilla into the vessel so that the filter touches the bottom. Screw it into the bottom of the dry mate to immobilise it. You can drink the first, cool pour of chimarrão.
5. Adding warm water: without taking the bombilla out of the cuia, pour warm water (70-80°C) into the hollow space between the wall of the dry and the wall of the vessel. Wait a moment and voilà – the infusion is ready to drink.

Preparing chimarrão – the invertido method

Invertido, which means “inverted” in Spanish. This method involves reversing the order in which the brew is prepared. Many people find it easier to learn, but it is also less efficient. The brew prepared with this method releases its properties much more quickly, so that the flavour and aroma leaches out after only about 10-15 pours.

1. Placing the bombilla in the vessel: this time we start by placing the bombilla in the cuia, before adding the dried mate and adding the water.
2. Adding the water: pour warm water (70-80°C) into the vessel, more or less up to the constriction under the collar of the cuia, so as to leave enough space for the dried mate.
3. Adding the dried product: place the dried mate on top of the water, making a “mountain” on the surface. Rest assured that the dried product will not drown in the water – it will form a thick, cemented layer on the water, which will stay on the surface.
4. Making a water inflow: on the opposite side of the bombilla, make a small hole in the dry mate (e.g. with a toothpick or chopstick). This will make it possible to refill the yerba mate.

Additional accessories for preparing chimarrão and tips

Preparing chimarrão can be even more convenient if you stock up on a few extra useful gadgets:

• Chimafácil – this is a special separator for the dried mate that makes it easier to prepare the chimarrão using the traditional method, dividing the vessel into two parts (you pour the dry into one and pour water into the other).
• Cuia lid – prevents the fine dried product from falling out when the vessel is tilted. It can be made of plastic, silicone or wood.
• Thermos – useful if you intend to pour the chimarrão several times. It also comes in handy when using the invertido method, as the mouthpiece it comes with allows you to pour the water with precision directly into the hole made in the dried product stuck on the surface of the vessel.

Tip: remember that the key to a successful chimarrão is the right water temperature and patience in the preparation process! It is also very important not to move the bombilla placed in the mate gourd. Any unnecessary movement can cause the “cemented” layer of the dried product to disintegrate and make further drinking of the brew impossible. Moving the bombilla may also clog the filter.

Traditions associated with drinking chimarrão

Drinking in a circle – a symbol of unity

In Brazil, drinking chimarrão is a deeply rooted tradition that symbolises friendship and unity. The beverage is often consumed in groups, where a single mate cup and bombilla are passed from hand to hand. It is not only a way to enjoy the brew, but also an opportunity for conversation and relationship building.

”Chimarrão art” – the art of decorating the brew

One of the more interesting phenomena associated with chimarrão is the so-called “chimarrão art”. This is the art of decorating the surface of a cuia-prepared dry mate, creating interesting patterns based on colour contrast. A stick or bombilla is used for precise “drawing” on the surface. The dry mate is also decorated with flowers, fruit or figurines.

Yerba mate chimarrão is more than just a fresh and milder variety of yerba mate from Brazil. It is a drink with soul and tradition that can be celebrated in many ways! The preparation of chimarrão, requiring special accessories and knowledge of the right methods, becomes a ritual that allows you to enjoy every moment with this unique brew. If you are ready to start your adventure with chimarrão, we invite you to our shop, where you will find the right yerba mate and all the necessary accessories. Experience the taste of Brazil and join the ranks of lovers of this extraordinary drink!

Source of information:

1. Wikipedia: Mate (infusión), Chimarrão.
2. A. V. Assunção, R. Klumb Arnoni, L. A. Pereira Machado Júnior, Uma cultura mutante: o chimarrão e seus artefatos analisados sob o viés do design vernacular e do imaginário, Revista Poliedro, 2017.
3. Chimarrão Art: el arte de decorar la yerba del mate en Brasil, noticiasdelmate.com.