- Water only 70–80 °C, never boiling – this is kinder to flavour and mouth.
- A gourd cuia must be cured (“curada”) before first use.
- Do not move or stir the bombilla after the first sip.
- Mate contains caffeine; the content depends on the product and amount.
What is chimarrão?
Chimarrão (pronounced: shee-mah-HOWN) is an infusion of the leaves of erva mate (Ilex paraguariensis). In southern Brazil, especially in Rio Grande do Sul, it is part of everyday life. It is drunk from the cuia, a drinking vessel, with the bombilla, a metal straw with a strainer. Traditionally the cuia is passed around the group – if you prefer not to share, prepare your own.
Chimarrão is brewed with hot water. Its cold relative is called tereré.
The accessories at a glance
- Cuia: traditionally made from the shell of a bottle gourd. There are also models in wood, ceramic, silicone or stainless steel.
- Bombilla: the drinking straw with strainer. Stainless steel is sturdy and easy to clean.
- Erva para chimarrão: Brazilian erva is often green, very finely ground and usually contains fewer stems than some yerba from other countries. The pack information helps with comparison.
- Thermos flask: keeps the water at the right temperature without it boiling.
Curing the cuia (curar)
A new gourd cuia is still damp inside and can go mouldy or taste bitter. “Curar” prepares it. There are several methods – the manufacturer's instructions come first. A common approach:
- Fill the inside of the cuia with moist, used or fresh erva and top up with warm water.
- Leave to stand for about 24 hours.
- Remove the contents, carefully scrape out the inner membrane with a spoon and rinse with water.
- Repeat the process once and then let the cuia air-dry completely.
Cuias made of wood, ceramic, silicone or stainless steel usually do not need this curing.
Step by step: preparing chimarrão
- Fill with erva: Fill the cuia about two thirds with erva.
- Shake: Put a hand over the opening, turn the cuia upside down and shake lightly so the fine powder moves to the top.
- Tilt: Tilt the cuia so the erva piles up on one side and a hollow forms on the other.
- Moisten: Pour a little cold or lukewarm water into the hollow and let it soak in. This protects the erva from the first hot pour.
- Insert the bombilla: Cover the top opening with your thumb and push the bombilla into the hollow, strainer pointing down.
- Pour: Pour hot water (70–80 °C) into the hollow next to the bombilla, not over the mound of erva.
- Drink: Drink the first infusion completely. Then pour again. Do not stir or move the bombilla.
You can get many infusions from one filling. When the flavour turns weak or flat, replace the erva.
Water temperature and tolerability
Boiling water makes chimarrão bitter and scalds the erva. Around 70–80 °C is a good guideline. There is also a health reason for moderation: the WHO's cancer research agency (IARC) classifies very hot drinks from about 65 °C as probably carcinogenic to the oesophagus. So do not let mate get hotter than necessary and do not drink it steaming hot.
Mate contains caffeine. The content varies by brand, amount used and number of infusions. If you are sensitive to caffeine or pregnant, keep an eye on the total amount per day.
Care and cleaning
- After use, empty out the erva and rinse the cuia with clean water, then let it dry completely. Residual moisture encourages mould.
- Do not put gourd cuias in the dishwasher and do not soak them for long.
- Clean the bombilla with a small brush so the strainer stays clear.
- Store erva in an airtight tin, cool and dry.
What to look for when buying?
| Cuia material | Advantages | Disadvantages |
|---|---|---|
| Gourd (calabash) | Traditional, adds flavour and a distinctive feel | Must be cured, delicate |
| Wood | Natural, warm in the hand | Needs more care, absorbs flavours |
| Ceramic | Neutral, impermeable | Risk of breakage |
| Stainless steel / silicone | Easy to care for, sturdy, dishwasher-safe depending on model | Less traditional drinking feel, stainless steel gets hot |
For beginners a complete set of cuia and stainless steel bombilla is practical. If you want to experience the ritual in full, choose a gourd cuia and cure it yourself.
Handy extras
If you would like to look at matching products: Ad: The Amazon links are affiliate links. They lead to search results, not to a specific offer.
Chimarrão set (cuia & bombilla)
Practical for beginners. Check material and care instructions.
Frequently asked questions
Can I also brew erva like tea with a strainer?
Yes, that works. The character is different, though: you lose the controlled dosing of the bombilla, and the infusions are used up faster.
Why does my chimarrão taste bitter?
Usually the water was too hot, the bombilla was moved or the erva has many stems. Check temperature and handling first.
How many infusions are normal?
That depends on the erva. Often ten or more infusions, before the flavour clearly fades.
What is the difference between chimarrão and tereré?
Both use erva mate. Chimarrão is drunk with hot water, tereré with cold water, often with ice or citrus.
Updated: October 2026 · IARC Monographs Vol. 116 (2016), “Drinking Coffee, Mate, and Very Hot Beverages”.
