Tereré (Paraguayan Iced Herbal Maté Drink)

  • Prep Time - 5 minutes
  • Consumption (Ritual) - Unlimited
  • Servings: 5
  • Country: Paraguay
A traditional Paraguayan Tereré set, including the Guampa cup, bombilla (metal straw), and a thermos with ice water and fresh mint.

Tereré is more than a drink; it is a cultural ritual and a symbol of hospitality, inscribed on the UNESCO Intangible Cultural Heritage list in 2020. Unlike the hot Maté drunk in surrounding countries, Tereré is consumed exclusively ice-cold.

Three elements are key: Yerba Maté, ice-cold water (or fruit juice), and fresh herbs (yuyos). The drink is consumed from a 'Guampa' cup using a metal straw 'Bombilla'.

Ingredients

I. Essential Components

  • 1 cup Yerba Maté (coarse cut)
  • 2 l Ice-cold water (or citrus juice)
  • 1 as needed Ice cubes

II. Traditional Herbs (Yuyos)

  • 1 handful Fresh mint
  • 1 handful Lemongrass or Pennyroyal (type of herb)
  • 1 pc Slices of lemon or orange

III. Utensils

  • 1 pc Guampa (drinking vessel)
  • 1 pc Bombilla (metal straw with filter)
  • 1 pc Thermos

Instructions

Step 1: Preparing the Guampa

Fill the cup (Guampa) two-thirds full with Yerba Maté. Cover the opening with your hand, turn the Guampa upside down, and shake gently to let the fine powder settle in your palm. This prevents clogging the Bombilla.

Step 2: Moistening and Inserting the Bombilla

Tilt the Guampa to the side so the yerba shifts, creating a 'well'. Pour a little ice water into this well to moisten the yerba.

Insert the Bombilla into the moistened section and press it against the wall of the Guampa. Do not move it after this point.

Step 3: Preparing the Water (Agua de Tereré)

Place ice cubes in the thermos and pour in the ice-cold water (or juice).

Add fresh, crushed herbs (yuyos) to allow their aroma to infuse into the water.

Step 4: Drinking (Ronda Ritual)

The Cebador (the person preparing) pours ice water into the Guampa. The water should only fill the section of the yerba where the Bombilla is located, not the whole cup (so the flavors are released gradually).

The Cebador drinks the first pour and then hands the Guampa to the next person in the circle. Everyone drinks until the cup is empty and returns it to the Cebador for refilling. The ritual continues until the yerba is 'washed out' (lavada).