terere

Tereré is a cold infusion of yerba mate, widely consumed in Paraguay and neighboring regions. The name comes from the Guarani terere, meaning coldness or ice water. It is the cool counterpart to the hot mate infusion and is often prepared and enjoyed in social settings, especially in hot weather.

Preparation and equipment are simple. A guampa or cup and a bombilla (a metal straw with a filter) are used. Yerba mate is placed in the guampa, typically with cold water or fruit juice poured over it, sometimes with ice. The drink is sipped through the bombilla, and water or juice is repeatedly added from a thermos or another cold source as the yerba becomes diluted. Optional flavorings or herbs, such as mint, lemon balm, or chamomile, may be added to suit taste.

Cultural context and etiquette are central to tereré. It is a social ritual in which a cebador or host prepares the drink and passes the cup or guampa around the group, typically in a clockwise sequence and with a shared bombilla. The practice emphasizes hospitality, cleanliness, and moderation, and it is common at gatherings, workplaces, and outdoor occasions.

Regional distribution and variations include Paraguay as the core area, with variants found in southern Brazil (where it is also common) and border regions of Argentina. While the basic method uses cold water, regional practices may incorporate different herbs, fruits, or citrus additions, producing a range of flavors while preserving the social, communal character of tereré.