Mate, chimarrao

Mate (Spanish pronunciation: [ˈmate]), also known as chimarrao (Portuguese: [ʃimaˈhɐ̃w̃]) or cimarron, is a traditional South American infused drink, particularly in Argentina, Uruguay, Paraguay, southern states of Brazil, south of Chile, the Bolivian Chaco, and to some extent, Syria and Lebanon. It is prepared from steeping dried leaves of yerba mate (llex paraguariensis, known in Portuguese as erva mate) in hot water.Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba in Portuguese, and a bombija or in general a masassa (type of straw) in Arabic. The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called Alpaca, stainless steel, or hollow-stemmed cane.The gourd is known as a mate or a guampa, while in Brazil it has the specific name of cuia. Even if the water comes in a very modern thermos, the infusion is traditionally drunk from mates or cuias.As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve.The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or spring sleeve to act as a sieve."Tea-bag" type infusions of mate (mate cocido) have been on the market in Argentina, Paraguay and Uruguay for many years under such trade names as "Taragui Vitality" in Argentina, "Pajarito" and "Kurupi" in Paraguay, and in Brazil under the name "Mate Leao". This is considered a completely different drink, and is never drunk on "cuias" or called "chimarrao", nor is it associated with the "gaucha" culture. Argo Tea 949 Broadway, New York, NY 10010(646) 755-7262 ‎argotea.com[mappress mapid="282"]

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