Térére

Térére is a traditional South American beverage, primarily consumed in Paraguay and parts of Argentina. It is made from roasted maté leaves, similar to the more widely known tereré, but typically prepared with cold water and often flavored with herbs, fruits, or medicinal plants. The roasting process gives térére a distinct smoky and sometimes slightly bitter flavor profile.

The preparation involves placing the roasted maté leaves in a gourd or a similar vessel, known as a guampa, and then pouring cold water over them. A metal straw called a bombilla is used to sip the infusion, acting as a filter to prevent the leaves from being ingested. Térére is a social drink, often shared among friends and family in a communal setting, with the guampa being passed around.

Its consumption is deeply ingrained in the culture of the regions where it is popular, serving as a refreshing beverage, particularly in hot weather. Beyond its social aspect, térére is also valued for its perceived health benefits, which include providing energy and aiding digestion, attributed to the properties of the maté plant. The specific herbs and additions used can vary widely, leading to a diverse range of flavors and purported medicinal effects.