![]() This has been recommended for beginners, but it is not necessary. A ‘camisinha’ - a small linen bag - can also be used as a further measure to filter the powdered yerba mate. With the powdery Chimarrão erva-mate in mind, the holes that act as a filter are much smaller than in the mate bombillas. Instead of having one side flat, resembling small paddles, Chimarrão bombas have two convex sides. The BombaĪ chimarrão bombilla (‘bomba’ in Portuguese) have the same beak and neck as the mate bombillas, and what distinguishes them is the filter. You can also prepare it in a mate gourd, or mate cups made of glass or ceramic. ‘Vira mate’ (which translates as ‘mate turner’) is a plastic or hard-cardboard circle that is placed at the top of the mate gourd instead of the hand as a first step, to shake the to remove the smallest particles and allow the erva-mate to set. If the gourd is too big, a ‘vira mate’ is essential. The process of ‘curating’ the cuia as well as taking care of it is the same as with other mate gourds. They can pack up to half a kilo of erva-mate and are meant to be shared among 4 people. Larger Mate Gourd for ChimarrãoĬhimarrão is traditionally drunk in a specific natural mate gourd called cuia, which have different shapes but are usually bigger and with thicker walls than mate gourds. It is a good starting point for beginners or those who find aged yerba mate too strong. In general terms, however, erva-mate is lighter and fresher, with a less bitter or toasted flavor. Chimarrão FlavorĪs we have mentioned before, the taste of the erva-mate will vary from brand to brand, different harvests, and of course affected by the temperature of the water, how it is prepared, etc. This is because it looks like fine powder (without being able to distinguish the cut leaves), but with some small stems. Referring to a PN 1 without other types of herbs, we can say that erva-mate resembles matcha green tea more than other yerbas. PN 3, the lowest one in quality, has the same proportion of leaves and stems.Ĭhimarrão can also contain some aromatic herbs, and according to Javier Ricca, since 1998 these blends are regulated and can be just around 10% of the content. ![]() PN 2 contains around 60% of leaves, and between 40% of stems. It contains at least 70% of leaves and 30% of stems at most. Of the PN (‘Padrão Nacional’, the national standard), PN 1 has the highest quality. The Brazilian government made a classification of yerba mate, based on the proportion of stems to powdered leaves. This lack of aging or oxidation makes erva-mate retain higher levels of chlorophyll, which gives erva-mate a bright neon green color. ColourĪlthough erva-mate goes to the processes of sapecado, fogueado and cancheado, the yerba is then quickly packed (within approximately a week), so it doesn’t have the time of maturation that other yerbas like the Argentine, Paraguayan and Uruguayan. The yerba mate used in Uruguay, which has a characteristic bitter, toasted flavor like the one from the popular brand Canarias is actually planted in Brazil. The Chimarrão yerba (in Portuguese, ‘erva-mate’) is notably different from Argentine, Paraguayan or ‘Uruguayan’* yerba. In Portuguese, ‘chimarrão’ refers to something clandestine, which relates to the prohibition of trading mate and the gauchos, known for stealing cattle and contraband the herb.įar from being forbidden, in the states of Santa Catarina and Parana, the economy is based mainly on the production of erva-mate.ĭifferences between Chimarrão and Uruguayan or Argentinian mate? Erva-mate: Ground Yerba Mate The term was used to refer to the strong or overly bitter drink that the natives drunk, without other ingredients that would make the drink more appealing. ‘Cimarrón’ means barbarian or brute, and refers to the animals that become wild. The word has a double meaning, reflecting the influence of both the Portuguese and the Spanish. ‘Chimarrão’ (or ‘Cimarrón’ in Spanish), according to Vergínio Assunção, Klumb Arnoni and Pereira Machado Júnior, was the name that the settlers gave the drink. Its health benefits are pretty much the same, as they are all from the same plant, although it is still debated whether the freshness of Chimarrão’s yerba mate could contain more caffeine and antioxidants. Pércio de Moraes Branco’s ‘ 10th Commandments of Chimarrão’ include drinking until hearing a slurping-like sound (which is expected and it signs that you are done with the drink), to avoid touching the 'bomba', changing the order the mate is being served or taking a long time to drink it. In addition, the ‘Chimarrão etiquette’ is very similar to the ‘ mate etiquette’. ![]() It is also a highly social drink, drank among big groups of friends and/or family. ![]() Just like Argentine and Uruguayan mate, it is drunk in a mate gourd, with a bombilla and hot water.
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