Chimarrão. The Brazilian secret of the perfect yerba mate
Among the many yerba mate variations, there is one unique type that particularly stands out – chimarrão. This Brazilian variety of yerba mate is more than just a drink; it is a fundamental part of culture and tradition, adored not only by Brazilians but also by a growing number of mate enthusiasts worldwide. In today’s post, we take a trip to sunny Brazil! We will explain what chimarrão is, how to drink it, what makes it special, how to prepare it, and how to best celebrate this extraordinary ritual.
Summary:
- What is chimarrão, and how does it differ from traditional yerba mate?
- What do you need to prepare chimarrão?
- How to prepare chimarrão?
- Traditions associated with drinking chimarrão
What is chimarrão, and how does it differ from traditional yerba mate?
Chimarrão is a special type of yerba mate that originates from Brazil. At first glance, it already differs from the "regular" yerba mate commonly known in other South American countries such as Argentina or Paraguay. The chimarrão leaves are intensely green and extremely finely ground, giving them the appearance of green powder. This fine consistency results in a distinct, velvety-textured infusion with a milder, less bitter taste compared to classic yerba mate varieties.
The differences between chimarrão and classic yerba mate mainly relate to the production process:
- Drying. Traditional yerba mate is dried using fire and smoke (with the exception of yerba mate green, which is air-dried). Chimarrão leaves are usually dried with hot air instead of smoke. If smoked, it is done very lightly to impart a subtle smoky flavour.
- Grinding. After drying, traditional yerba mate leaves are crushed into smaller pieces. With chimarrão, stems are removed, and the leaves are finely ground into a smooth powder. Depending on the level of grinding, there are two main types of chimarrão: moída fina – fine powder, and moída grossa – powder with small leaf and stem fragments.
- Aging. Traditional yerba mate is aged after drying and grinding to develop its flavour profile. In contrast, chimarrão is ready to drink immediately after processing. Skipping this aging stage preserves the leaves’ natural, fresh aroma and bright green colour.
📊 Chimarrão vs Argentine vs Paraguayan yerba mate – differences
| Characteristic | Chimarrão (Brazil) | Yerba mate (Argentina) | Yerba mate (Paraguay) |
|---|---|---|---|
| Leaf colour | Bright green, fresh | Green-brown | Dark green, sometimes greyish |
| Grinding | Very finely ground powder | Medium-sized leaf fragments with stems | Medium leaf fragments with stems and considerable dust |
| Flavour | Mild, fresh, grassy | Balanced, lightly bitter | Intensely bitter, smoky |
| Drying method | Usually hot air, without smoke | Typically lightly smoked | Smoked, often over fire |
| Aging time | None | From a few months to a year | From a few months to a year |
| Number of infusions | Up to 20-30 times | 5-15 times | 5-15 times |
The special production process gives chimarrão a completely different appearance compared to classic yerba mate. The taste is also distinct – chimarrão has a gentler flavour profile, with less bitterness and more freshness. Differences also extend to the method of drinking. The very fine texture of yerba mate requires a slightly different preparation method and specialised tools. One of the more interesting aspects of chimarrão is that this variety of mate can be infused many more times while maintaining its rich flavour for a long time. This makes chimarrão not just a fascinating beverage, but also a ritual worth celebrating with family and friends.
What do you need to prepare chimarrão?
Preparing chimarrão requires specific accessories, which differ slightly from those used for traditional yerba mate. Here is what should be in your mate equipment before you begin your journey with chimarrão:
- ✅ A cuia-type mate cup – a special vessel with a characteristic shape, usually made from a gourd. You can also find cuias made of wood or ceramic. This kind of cup is relatively large, with thick, rounded walls that narrow towards the top and end in a wide rim. The wide opening of the cuia makes it perfect for preparing chimarrão. Often, such mate cups feature elegant decorations, adding to their charm.
- ✅ A bomba-type bombilla – for chimarrão, a special bombilla known as a "bomba" is used. Its filter tip is rounder, broader, and more advanced compared to traditional bombillas, allowing for better filtration of the fine mate tea.
- ✅ Most importantly, you will need yerba mate chimarrão! One of the most popular Brazilian brands producing finely ground erva mate chimarrão is Barão De Cotegipe. Another highly recommended option is Verde Mate Chimarrão.
How to prepare chimarrão step by step?
Preparing chimarrão differs slightly from the standard yerba mate brewing method. Though it may seem challenging at first, it quickly becomes an enjoyable ritual. There are two popular methods for preparing chimarrão: the traditional method and the invertido method. Each has its advocates and highlights unique features of the drink.
Preparing chimarrão – traditional method 🧉
This method is slightly harder to master, but is highly efficient. An infusion prepared using this method can be steeped up to 20-30 times without losing its flavour and properties.
🔹 Step 1: Adding the yerba – fill the cuia with finely ground chimarrão leaves, about 2/3 full (to the narrowing below the rim).
🔹 Step 2: Shaping the leaves – cover the opening of the cuia with your hand or, if it's too large, use a cover. Tilt the cup sideways and shake it vigorously so that the leaves settle on one side, dividing the cup into two sections. You can press the leaves down with the bombilla to help them stay in place.
🔹 Step 3: First pour of water – hold the cuia almost upright and pour a small amount of cool water into the empty section to moisten the bottom leaves. This prevents the yerba from "burning" when hot water is added and helps stabilize the leaves in place.
🔹 Step 4: Inserting the bombilla – place the bombilla into the cup so that the filter touches the bottom. Twist it into place to secure it. ☝️ From this moment on, do not move the bombilla – it may clog!
🔹 Step 5: Pouring hot water – without removing the bombilla, pour warm water (70-80°C) into the empty space between the leaves and the side of the cup. Wait a moment, and voilà – the drink is ready to enjoy.
Preparing chimarrão – invertido method 🔄
Invertido, meaning "inverted" in Spanish. This method reverses the traditional preparation order. Some find it easier to master, but it is less efficient. Using this method, the flavour and aroma are extracted more quickly, and yerba mate loses its properties after around 10-15 infusions.
🔹 Step 1: Inserting the bombilla – Start with this step! Place the bombilla in the cuia before adding water and leaves.
🔹 Step 2: Pouring water – pour warm water (70-80°C) into the cup up to just below the narrowing under the rim, leaving space for the yerba.
🔹 Step 3: Adding mate – add the leaves on the water surface, forming a “mound.” Don’t worry – the leaves will not sink; instead, they will form a compact, floating layer.
🔹 Step 4: Making a hole for water – use a small stick or toothpick to create a hole opposite the bombilla, allowing for easy refilling. After a few minutes, the infusion is ready.
Both methods have their advantages and disadvantages. If you want the infusion to maintain its flavour for as long as possible and allow for more refills, choose the traditional method. If you prefer a quicker and easier preparation process, the invertido method is a better choice. The table below summarises the key differences between both techniques.
| Method | Difficulty | Efficiency | Number of infusions | Required precision |
|---|---|---|---|---|
| 🧉 Traditional | ⭐⭐⭐⭐☆ (Requires practice!) |
⭐⭐⭐⭐⭐ (Most efficient) |
🔁 20-30 times | 🎯 Requires shaping the leaves |
| 🔄 Invertido | ⭐⭐⭐☆☆ (Easier to master) |
⭐⭐⭐☆☆ (Less efficient) |
🔁 About 10-15 times | ✅ Requires little precision |
Additional accessories for preparing chimarrão and useful tips
Preparing chimarrão can be even more convenient with a few additional gadgets:
- 👉 Chimafácil – a special separator that aids in preparing chimarrão using the traditional method by dividing the cup into two sections (one for yerba mate, the other for water).
- 👉 Cuia cover – prevents the fine mate tea from spilling when tilting the cup. It can be made of plastic, silicone, or wood.
- 👉 Thermos – useful if you plan to refill the chimarrão multiple times. It is also beneficial for the invertido method, as its spout allows for precise pouring of water into the hole created in yerba mate.
⚠️ Common mistakes when preparing chimarrão
- ❌ Too hot water – burns yerba mate, giving it a bitter and unpleasant taste. ➡️ Use water at 70-80°C.
- ❌ Incorrect bombilla placement – if the bombilla is not properly inserted, it may clog. ➡️ Ensure the filter touches the bottom and do not move the bombilla after inserting it!
- ❌ Too much/too little yerba mate in the cup – too much yerba mate complicates drinking, while too little yerba mate can cause the entire chimarrão structure to collapse when water is added. ➡️ It is recommended to fill the cuia about 2/3 full.
💡 Tip for beginners! Remember that the key to great chimarrão is proper water temperature and patience in the preparation process! Another important rule is not to move the bombilla once placed in the mate cup. Any unnecessary movement can break the "cemented" layer of mate, making further drinking impossible. Moving the bombilla can also lead to clogging.
Traditions associated with drinking chimarrão
Drinking in a circle – a symbol of unity
In Brazil, drinking chimarrão is a deeply rooted tradition symbolising friendship and unity. It is often consumed in groups, where one cup and bombilla are shared among participants. This ritual is not just about enjoying the drink but also about conversation and social bonding.
👥 How does the shared chimarrão ritual work?
- ✅ The first person in the group (the cebador) prepares the drink and drinks the first infusion.
- ✅ The cuia is then passed to the next person, who drinks the whole serving before passing it on.
- ✅ This cycle repeats until everyone has had a turn drinking the infusion.
- ✅ Expressing thanks for chimarrão is unnecessary – it is considered a natural act of friendship.
“When you drink chimarrão with others, you don’t just share a drink – you share a moment, friendship, and respect.”
“Chimarrão art” – the art of decorating the infusion
One of the more fascinating phenomena associated with chimarrão is the so-called “chimarrão art”. This involves decorating the surface of yerba mate in the cuia, creating intricate patterns using colour contrasts. To make these precise "drawings", people use sticks or bombillas. Some even add flowers, fruit, or small figurines to enhance the presentation. This beautiful cultural element highlights just how much Brazilians value their traditional drink.
🖌️ How is “chimarrão art” created?
- ✅ The surface of yerba mate is gently smoothed using a cover or a spoon.
- ✅ Patterns are drawn using sticks, bombillas, or special stencils.
- ✅ To add colours, some people incorporate dried fruits, flowers, or spices.
Yerba mate chimarrão is more than just a fresh and milder variant of Brazilian yerba mate. It is a drink with soul and tradition, celebrated in many different ways! Preparing chimarrão requires special accessories and knowledge of the right methods, making it a ritual that allows one to savour every moment with this extraordinary infusion. If you are ready to begin your chimarrão journey, visit our store, where you will find the perfect yerba mate along with all the necessary accessories. Experience the taste of Brazil and join the community of enthusiasts who appreciate the uniqueness of this drink!
Sources of information:
- Wikipedia: Mate (infusión), Chimarrão.
- 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.
- Chimarrão Art: el arte de decorar la yerba del mate en Brasil, noticiasdelmate.com.
