Time to Read: 8 minutes
Quick Overview
Chimarrão is southern Brazil's version of mate: a bright green, finely ground erva-mate drunk from a wide gourd called a cuia. It is fresher and less bitter than most Argentine or Uruguayan yerba, which makes it one of the easiest ways for a beginner to start.
In this article, you'll learn:
- What chimarrão is and where it comes from
- How erva-mate differs in color, texture, and flavor
- The cuia and the bomba you use to drink it
- Three ways to prepare it, from traditional to a 30-second shortcut
- Why it is a great starting point for beginners
Chimarrão (pronounced shee-ma-HA-oom) is a caffeinated drink made from Ilex paraguariensis, called erva-mate in Portuguese, and hot water. It is the style of mate drunk across the southern regions of Brazil: Paraná, Santa Catarina, and Rio Grande do Sul.
Just like Argentine and Uruguayan mate, it is drunk from a gourd, with a metal straw and hot water. And like them, it is a deeply social drink, shared among big groups of friends and family.
The chimarrão etiquette is very close to the broader mate etiquette. Pércio de Moraes Branco's 10 Commandments of Chimarrão include drinking until you hear the slurping sound (which is expected, and signals your turn is done), not touching the bomba, not changing the order the mate is served, and not taking too long to drink.
Its health benefits are essentially the same as other mate, since it all comes from the same plant, though it is still debated whether the freshness of chimarrão's erva-mate means more caffeine and antioxidants.
The name carries a nice double meaning. According to Assunção, Klumb Arnoni, and Pereira Machado Júnior, “chimarrão” (or “cimarrón” in Spanish) was the name settlers gave the drink. In Spanish, “cimarrón” means wild or untamed, and referred to the strong, bitter drink the natives enjoyed without any softening ingredients. In Portuguese, “chimarrão” carries a sense of something clandestine, tied to the era when trading mate was restricted and gauchos were known for smuggling the herb. Today, far from forbidden, erva-mate is the backbone of the economy in states like Santa Catarina and Paraná.
How is chimarrão different from Argentine or Uruguayan mate?
The short answer is the yerba itself. Chimarrão's erva-mate is notably different in color, texture, and taste.
One quick note: the toasted, bitter yerba popular in Uruguay, like the well-known Canarias brand, is actually grown in Brazil.
Color
Although erva-mate goes through the same sapecado, fogueado, and cancheado steps as other yerba, it is packed quickly, usually within about a week, so it does not get the long maturation that Argentine, Paraguayan, and Uruguayan yerbas do. That lack of aging keeps more chlorophyll in the leaf, which gives erva-mate its bright, almost neon green color.
Texture
The Brazilian government classifies erva-mate by the proportion of stems to powdered leaf. PN 1 (Padrão Nacional 1) is the highest quality, with at least 70% leaves and no more than 30% stems. PN 2 is roughly 60% leaves to 40% stems. PN 3, the lowest grade, is an even split. Chimarrão can also include a small amount of aromatic herbs, regulated since 1998 to around 10% of the blend.
A PN 1 erva-mate, without added herbs, actually resembles matcha more than other yerbas. It looks like a fine powder with just a few small stems, rather than clearly cut leaves.
Flavor
As always, flavor varies by brand, harvest, water temperature, and preparation. In general, though, erva-mate is lighter and fresher, with far less of the bitter, toasted edge. That makes it a great starting point for beginners, or for anyone who finds aged yerba mate too strong.
What cup and straw do you use for chimarrão?
The cuia
Chimarrão is traditionally drunk from a natural gourd called a cuia. Cuias come in different shapes but are usually bigger, with thicker walls, than a typical mate gourd. Some hold up to half a kilo of erva-mate and are meant to be shared among four people. Curing and caring for a cuia works the same way as with other mate gourds.
If your cuia is large, a vira-mate is essential. A vira-mate (“mate turner”) is a plastic or hard-cardboard circle placed over the top of the gourd, in place of your hand, so you can shake out the finest particles and let the erva-mate settle. And if you do not have a cuia at all, do not worry: you can prepare chimarrão in a regular mate gourd, or a glass or ceramic cup. Explore our mates.
The bomba
A chimarrão straw, called a bomba in Portuguese, has the same beak and neck as a regular bombilla. What sets it apart is the filter. Instead of a flat, paddle-like end, a bomba has two convex sides, and because erva-mate is so powdery, its filter holes are much smaller. A camisinha, a small linen bag slipped over the filter, can add extra filtering and is often recommended for beginners, though it is not required.
The bomba is mandatory here, since an ordinary bombilla would let far too much powder through. As with any straw, stick to silver, stainless steel, or alpaca, and avoid tin, iron, or anything coated in copper or nickel. Bombas also tend to be longer than bombillas, to match the bigger gourds.
How do you prepare chimarrão?
Because erva-mate is so much finer than regular yerba, chimarrão is prepared a little differently. It can look intimidating given the size of the cuia, the powdery consistency, and the endless tutorials out there, but it really does not have to be. Just like mate and tereré, everyone develops their own way of doing it.
Here are three methods: the traditional one, a foolproof one, and a very quick one. Treat the amounts as a guideline rather than a strict recipe, and feel free to experiment.
Beginner Tip
For your first few tries, use the foolproof method with a camisinha over the bomba. It is very forgiving and keeps the fine powder out of your straw while you get a feel for it.
The traditional way
This is the proper way, and it takes some practice. You can use a vira-mate (depending on the size of your cuia) to cover the top, or just use your hand.
- If you are using a cuia, fill it with erva-mate up to the neck of the cuia. In a regular gourd, that is roughly two-thirds to three-quarters.
- Cover the top with a vira-mate or your hand, making sure it seals completely, and gently shake it up and down to bring the small particles to the top.
- With the top still covered, slant the cuia almost horizontally, then carefully remove the vira-mate. Seen from the side, you want a strip of erva-mate with a strip of empty space above it.
- Carefully bring the cuia upright, trying to keep the shape of the erva-mate.
- With your bomba, gently press the “walls” of the erva-mate, then remove the bomba.
- Add lukewarm water on the empty side until it reaches the border of the cuia.
- If you are using a camisinha, add it now. Cover the top of the bomba with your thumb and set it on the water side. Then, without lifting your thumb, turn the bomba clockwise toward the erva-mate side. It should stand on its own.
- Add hot water to the empty side, keeping the yerba on top as dry as possible.
- Your chimarrão is ready. Drink from the bomba and repeat the last step until the flavor fades.
The foolproof way
Don't want to worry about all the slanting and shaking? This is the method for you.
- Fill the cuia with lukewarm water up to the neck (about two-thirds to three-quarters in a regular gourd).
- With a spoon, add erva-mate on top of the water until you have a little mountain.
- With your bomba, carefully push one side of the yerba toward the center until you can see the water.
- Add more hot water into the space you just made. It should look like an Argentine or Uruguayan mate, with a dry side and a water side.
- If you are using a camisinha, add it now. Cover the top of the bomba with your thumb, set it on the water side, push it to the bottom with small side-to-side movements, then twist it slightly.
- Add hot water to the side, keeping the yerba on top as dry as possible.
- Your chimarrão is ready. Drink from the bomba and repeat the last step until the flavor fades.
If you would like to see it done, here is a step-by-step walkthrough.
The very quick way
Mate is meant to be enjoyed slowly, but sometimes you need your chimarrão fast. This method gets you there in about 30 seconds.
Optional: put a tablespoon of erva-mate in the bottom of the cuia first, and if you are using a camisinha, slip it over the bomba now.
- Add hot water to about two-thirds or three-quarters of the cup.
- Set the bomba on one side.
- Add erva-mate until you have a little mountain.
Optional: flatten the top with the back of a spoon, then make a small hole in the mountain opposite the bomba (if the bomba sits at 12 o'clock, the hole goes around 6 o'clock).
Want to see the fastest chimarrão around? Here it is (in Portuguese, starting around 1:12).
Frequently Asked Questions
What is the difference between chimarrão and yerba mate?
Chimarrão is a Brazilian style of mate made from erva-mate, a fresher, greener, more finely ground version of the same plant. It is less bitter and drunk from a wide cuia with a fine-filter bomba.
Is chimarrão less bitter than regular yerba mate?
Usually yes. Because erva-mate is packed fresh with little aging, it tastes lighter and greener, which makes it friendlier for beginners.
Do I need a special cuia and bomba?
A cuia and a fine-holed bomba are traditional and work best, but you can start in a regular gourd or a glass or ceramic cup. The bomba matters most, since a standard bombilla lets too much powder through.
Can I make chimarrão with regular yerba mate?
You can prepare it the same way, but the experience is different. True erva-mate is finer and greener, while regular yerba will taste more toasted and bitter.
Why is erva-mate so bright green?
It is packed within about a week of processing, so it keeps more chlorophyll than aged yerbas, which gives it that vivid, almost neon color.
Final Thoughts
Chimarrão is a bit of a hidden gem, known by few and rarely drunk outside Brazil. That is partly down to its mostly local production and shorter shelf life, and partly its reputation as tricky to make. But as you can see from the three methods above, it really does not have to be hard.
If you are bored with your usual mate, or just starting out, chimarrão is worth a try. Erva-mate's fresh, soft flavor makes it a friendly alternative and an easy entry point for anyone put off by bitterness. Explore Yerba Crew's yerba mate, gourds, and bombillas to build your setup, and give it a go.