I am from the south of Brazil and I have been drinking chimarrão since I was a child. It was a family tradition, the whole family got together to drink mate. After my grandmother died in 2010 we lost this habit, but in 2017 I learned to make chimarrão and now I drink it every day. I'm preparing one right now.
Hi, I’m Jaqueline from Brasil, and it’s been almost 5 years I’ve introduced chimarrão in my daily routine. It’s nice to see the acceptance of chimarrão around the world and how you see it as well.
@@williamjr6103 It is hard to tell, it is not much close to any other flavors of other teas, nor is the texture. but I'd tell you it has a green warm and slightly dry flavor. people use to say chimarrão is bitter, but it's kind of like coffee: even with the lack of a sweetener like sugar, we can find some notes that remember sweetness very lightly. Many people argue that the water must not exceed 70°C (158°F), including me. This preserves the greenish alive flavors, yet with an embodied characteristic. I use to mix water in these proportions: Winter: 100ml ambient temperature + 250ml boiling water Summer: 100ml ambient temperature + 200ml boiling water Always give me a marvelous Chimahappiness heheehe P.S. Always try to find GOOD quality mate. there are some Mates almost yellow, like dry dead leaves powder that has no depth of flavor. Prefer the greenest! P.P.S. usually the more fine Mates are for chimarrão and the more granulous full of stems are fore Tereré, another mate beverage that is prepared cold, not hot. You want yerba mate/erva de chimarrão, not Tereré! :)
@@PedreschiMess thank you for the information. I have never taste in my life but as someone who follow footballer I have seen a lots of footballer drinking this and I really want to try. Will definitely try once in my life if i ever visit south america.
I'm brasilian and to me it is so much fun to hear foreign people pronouncing those terms like chimarrão or bombilla xD Here are some stuff i think you'd like to know: -Bombilla is pronounced like the double L on european spanish, not like a J -But in Brasil, we call the "straw" Bomba, meaning pump. -We most commonly use to drink in the so called Cuia, also known as Cabaça or Porongo sometimes. These differ from the coconut seen in the video (take a second to google these terms. -Last bt not least, may you guys well enjoy your Chimarrão (or chimahappiness, as I like to call it), cheers :D
No sotaque rioplatense o LL e Y é pronunciado como “ch”, então o “bombicha” tá certo. Engraçado pq isso tem influência do português, por exemplo “llave” eles pronunciam como “chave” no português
1:37 😂🤣 I love how you had point out the different pronunciations of the word “bombilla” I’m Mexican and recently got into Yerba Mate and in Mexican Spanish we say “popote” for straw but we would pronounce the word like “bombilla” and of course in South America they say “bombisha” I’m currently drinking “Cruz De Malta” great mate!!
I like your video, it shows very good, how to prepare chimarrao. I'm from Germany and have no one to explain that me, so thanks!! I just ordered my first erva mate, I was used to the more coarse argentian yerba. When I prepared my first chimarrao (very tasty, but a very powdery one) I noticed, that there was plenty of herb still dry and made the mistake to mix it up to early, so I got some sort of mate mud that clogged my bomba :D . My questions to all of you: What do you think was my mistake (apart from mixing it up while plenty of the tea was in it, yeah that was kinda stupid)? Do I have to prepare more of those dummy mates to make sure that it is all wet? it did not suck the water up very well.. And how do I refill my mate correctly? should i mold it around before refill, so that the herbs get exctracted evenly?
You should watch my latest video guide on 'preparing chimarrão in brazil". The trick is to use the correct bombilla known as a bomba, that has at least 180 filter count. Then you really need to mold the mountain of mate Allow the dummy water to sit for at least 1 full minute while gourd rests on 45º, then start molding with your 'mate shaper' or plastic shaper or spoon, then insert bomba and drink your first cycle. It's totally normal to consume some of the erva through the bomba during the first few cycles. I actually enjoy it! If you don't, you may opt to spit it out. Hope this helps. Stay tuned for more in-depth guides. Thank you.
The Brazilian herb is thinner, and normally its more fresh. The Argentinian, uruguaian and paraguayan herb is CUT in larger pieces, and its process leave the herb to Season for a time.
A late reply, but, chimarrão is supppose to last kinda longer, maybe you just had an small session of it. We drink for like an hour or so, this dry part will eventually absorve watter and allow it to stay fresh and full of flavour. And, yest, try to disrupt the yerba "setting" as little as possible, the less you mess with the herb and the bomba, the better.
I would say to change the kind of prepare of the bowl ( i dont know what you are using), they also come in different grades of coarse, "Moída Grossa" is the one you should aim for to avoid clogging. Ultimattelly there are this little filters that you can put on the end of the bomba
How does this Ximango Chimarrão compare on the Effects of the Argentine Mate. For example on your other video you explain the types of mate how the Argentine Mate (like the Mission brand you sell on your site) has effects of •Direct Energy •Uplifting •Recovery •Clarity •Alert/Focused. Are they the same effects on this Ximango Chimarrão or they have different ones? Because I'm looking to buy this Ximango Chimarrão for its fresh matcha intense green color but i want it to have those exact same effects as the Argentine Mission mate. How do they differ in terms of effects or are they the same? Please help Thank you
Adan B For me, Ximango is less direct energy but offers high cerebral clarity. It's a very clean and lucid feeling-less of a kick. Very interesting effects.
The big difference between the yerba consumed in brazil from paraguay, argentina and uruguay is the age... Here in brazil the yerba is packed with little to no aging process, thats the motive why the yerba is so green... Our castellano brothers implement and aging process that intensifies the biterness...
as said before, Tertúlia and Barão, Giotti too... look for the "nativa" inscription in the bag... that means that the yerba is harvested from native fields... and search from a yerba produced in the Paraná state...
Absolutely love this but just constantly get blockages.....I have a Brazilian Bomba, follow all the steps but must be doing something wrong, just not sure what ☹️ Will try again.
Hey. You need to twist the filter of your bombilla into the wet yerba "mountain". It cannot be entirely in "water spot". I've failed many times, but after few attempts it worked. Also remember to not wait too long after pouring water, because "mountain" can start to dissolve.
Bro, i made some shemahhoe yesterday on a regular gourd and my every day bombilla and the bombilla got plugged in two times, do i need a special bombilla? like a Brazilian one?
@@debless9 "Shimahaum" actually is not "aum" in the end exactly is "ão" but this fonetic doesn't exist in english so the closest to explain is this "aum".
@@InnerLifePhotography Mate it is the name well actually is not a tea is different the drink in South Brasil are called Chimarrão (Shimahaum) and Mate is the name of the yerb actually but in places like Argentina they just called the wole drink as Mate.
@@MrRItardis because i want to. who r u to ask what i can watch? what i dont like has nothing to do with what i should do. dont waste time trying to defend what u believe in and force it on ppl. just let other ppl do their thing. trying to be sarcastic isnt gonna change my mind
***** i bought a set for this kind of yerba, it had chimarrao in the box. With a large kalebash and giant bombilla. Maybe i need to shake better and practice some more on a smaller gourd.
Nice video buddy, but 0:46 You're so wrong Chimarrão is gaucho mate too, didn't you know that people from the state of Rio Grande do Sul in South Brazil are called 'Gauchos' Ronaldinho Gaucho do you ever hear about it? Yeah Gaucho but not Uruguayan or Argentinian we are Gauchos in this region of South Brazil.
Since when chimarrão is not a Gaucho yerba mate? Chimarrão is just another kind of Gaucho yerba mate. Argentina, Uruguay and Southern Brasil (Rio Grande do Sul state) share the Gaucho cultural area.
It is a nice video, but the goard is fully wrong to chimarrão. The Brazilian Gaucho drinks with the eyes so it need the outer part to see it. And chimarrão is not drunk with bombilla (small pump) but with bomba (pump).
that´s pathetic. To start of, Yerba Mate was consumed by the indians of this AREA of the world before european settlers created borders dividing the land into Uruguay, Argentina and Brazil. Second, Uruguaians also drink lots of mate. In fact, I would say that Uruguayans and Southern Brazilians drink more mate than Argentines. And Uruguay was once a part of Brazil. Third: what the world relates mate with or not is of little importance to this argument. Mate and Chimarrão are NOT FROM ARGENTINA. It´s from GAUCHOS. And Gauchos exist in Argentina, Uruguay and Southern Brazil. If Brazil is not known for it´s mate, the explanation is simple: the country is huge and with 200 million people. And only people in it´s SOUTH drink it.Mostly in Rio Grande do Sul state and also plenty of people in Santa Catarina state. I stayed in Buenos Aires for two weeks and I don´t remember seeing a single person drinking a mate, even in the parks, and it was end of winter, about 8-10 degrees most of the time. In Porto Alegre you go to any park and EVERYBODY is carrying a "cuia" and a thermos flask around, drinking their mate.
![How to Make Powdery Yerba Mate / Erva Mate / Chimarrao - Advanced Techniques [080620]](/img/n.gif)
I am from the south of Brazil and I have been drinking chimarrão since I was a child. It was a family tradition, the whole family got together to drink mate. After my grandmother died in 2010 we lost this habit, but in 2017 I learned to make chimarrão and now I drink it every day. I'm preparing one right now.
Hi, I’m Jaqueline from Brasil, and it’s been almost 5 years I’ve introduced chimarrão in my daily routine. It’s nice to see the acceptance of chimarrão around the world and how you see it as well.
Jaqueline Romano Awesome! We love yerba!! :)
How does this taste? I have never taste in my life.
@@williamjr6103 It is hard to tell, it is not much close to any other flavors of other teas, nor is the texture. but I'd tell you it has a green warm and slightly dry flavor. people use to say chimarrão is bitter, but it's kind of like coffee: even with the lack of a sweetener like sugar, we can find some notes that remember sweetness very lightly. Many people argue that the water must not exceed 70°C (158°F), including me. This preserves the greenish alive flavors, yet with an embodied characteristic.
I use to mix water in these proportions:
Winter: 100ml ambient temperature + 250ml boiling water
Summer: 100ml ambient temperature + 200ml boiling water
Always give me a marvelous Chimahappiness heheehe
P.S. Always try to find GOOD quality mate. there are some Mates almost yellow, like dry dead leaves powder that has no depth of flavor. Prefer the greenest!
P.P.S. usually the more fine Mates are for chimarrão and the more granulous full of stems are fore Tereré, another mate beverage that is prepared cold, not hot. You want yerba mate/erva de chimarrão, not Tereré!
:)
@@PedreschiMess thank you for the information.
I have never taste in my life but as someone who follow footballer I have seen a lots of footballer drinking this and I really want to try. Will definitely try once in my life if i ever visit south america.
Perfect way to prepare! Greetings from Gramado-RS, Brasil. 🇧🇷 Ave #Império
I love this type of yerba... I love the ximango brand it's very unique and has a great taste to it
I'm brasilian and to me it is so much fun to hear foreign people pronouncing those terms like chimarrão or bombilla xD
Here are some stuff i think you'd like to know:
-Bombilla is pronounced like the double L on european spanish, not like a J
-But in Brasil, we call the "straw" Bomba, meaning pump.
-We most commonly use to drink in the so called Cuia, also known as Cabaça or Porongo sometimes. These differ from the coconut seen in the video (take a second to google these terms.
-Last bt not least, may you guys well enjoy your Chimarrão (or chimahappiness, as I like to call it), cheers :D
No sotaque rioplatense o LL e Y é pronunciado como “ch”, então o “bombicha” tá certo. Engraçado pq isso tem influência do português, por exemplo “llave” eles pronunciam como “chave” no português
1:37 😂🤣 I love how you had point out the different pronunciations of the word “bombilla”
I’m Mexican and recently got into Yerba Mate and in Mexican Spanish we say “popote” for straw but we would pronounce the word like “bombilla” and of course in South America they say “bombisha”
I’m currently drinking “Cruz De Malta” great mate!!
How is the cruz de mate?
Chimango
Vier
Madruga
Its traditional erva mate in Rio Grande do Sul State
I am from southern Brazil, I drink chimarrão every day and I’ve never heard about Canarias or Del Cebador. Ximango ok, I know and it’s good.
Entendi tudo, TÁ LOCOOOOOOOOO
OBVIOOOOOOOOO ;) KKKKK
Olá! Bem legal seu vídeo, sua técnica é impecável. Você prepara chimarrão como um legitimo gaúcho, Parabéns!
It's pronounced (SHEE-MA-HA-OOM)
Sr Mito sheem a who????
@@Circleofdrink Hmm no is "haum"
She mah haum
Shimahaum
I like your video, it shows very good, how to prepare chimarrao. I'm from Germany and have no one to explain that me, so thanks!!
I just ordered my first erva mate, I was used to the more coarse argentian yerba. When I prepared my first chimarrao (very tasty, but a very powdery one) I noticed, that there was plenty of herb still dry and made the mistake to mix it up to early, so I got some sort of mate mud that clogged my bomba :D .
My questions to all of you: What do you think was my mistake (apart from mixing it up while plenty of the tea was in it, yeah that was kinda stupid)? Do I have to prepare more of those dummy mates to make sure that it is all wet? it did not suck the water up very well..
And how do I refill my mate correctly? should i mold it around before refill, so that the herbs get exctracted evenly?
alright, i just saw your one month old, new video on chimarrao, all question answered :D
ua-cam.com/video/cKqE2oAm2w4/v-deo.html
You should watch my latest video guide on 'preparing chimarrão in brazil". The trick is to use the correct bombilla known as a bomba, that has at least 180 filter count. Then you really need to mold the mountain of mate Allow the dummy water to sit for at least 1 full minute while gourd rests on 45º, then start molding with your 'mate shaper' or plastic shaper or spoon, then insert bomba and drink your first cycle. It's totally normal to consume some of the erva through the bomba during the first few cycles. I actually enjoy it! If you don't, you may opt to spit it out. Hope this helps. Stay tuned for more in-depth guides. Thank you.
The Brazilian herb is thinner, and normally its more fresh. The Argentinian, uruguaian and paraguayan herb is CUT in larger pieces, and its process leave the herb to Season for a time.
A late reply, but, chimarrão is supppose to last kinda longer, maybe you just had an small session of it. We drink for like an hour or so, this dry part will eventually absorve watter and allow it to stay fresh and full of flavour. And, yest, try to disrupt the yerba "setting" as little as possible, the less you mess with the herb and the bomba, the better.
Where can I get ximango brand online have looked everywhere? I live in london
Is this style okay tereré or should it be kept hot?
With the Ximango Mate I have more problems with clogging do I need a special Bambillo for this type of Mate?
I would say to change the kind of prepare of the bowl ( i dont know what you are using), they also come in different grades of coarse, "Moída Grossa" is the one you should aim for to avoid clogging. Ultimattelly there are this little filters that you can put on the end of the bomba
Na verdade também chamamos de erva-mate, porém compreendemos o chimarrão como uma forma específica de consumir a erva-mate
How does this Ximango Chimarrão compare on the Effects of the Argentine Mate. For example on your other video you explain the types of mate how the Argentine Mate (like the Mission brand you sell on your site) has effects of •Direct Energy •Uplifting •Recovery •Clarity •Alert/Focused. Are they the same effects on this Ximango Chimarrão or they have different ones?
Because I'm looking to buy this Ximango Chimarrão for its fresh matcha intense green color but i want it to have those exact same effects as the Argentine Mission mate. How do they differ in terms of effects or are they the same? Please help Thank you
Adan B For me, Ximango is less direct energy but offers high cerebral clarity. It's a very clean and lucid feeling-less of a kick. Very interesting effects.
The big difference between the yerba consumed in brazil from paraguay, argentina and uruguay is the age... Here in brazil the yerba is packed with little to no aging process, thats the motive why the yerba is so green... Our castellano brothers implement and aging process that intensifies the biterness...
I tried doing it but its hard to suck the water from the bombilla
Great video! I've heard Ximango referenced a lot as a typical Chimarrão. Any other brands of this style you'd recommend trying?
Sure. Taquapy, Barao, Canarias, Galaxy, and Del Cebador.
I like Tertúlia and Schneider.
as said before, Tertúlia and Barão, Giotti too... look for the "nativa" inscription in the bag... that means that the yerba is harvested from native fields... and search from a yerba produced in the Paraná state...
In paraguay they have pretty good brands too, even better i say... but even from us brazilians is hard to find...
Absolutely love this but just constantly get blockages.....I have a Brazilian Bomba, follow all the steps but must be doing something wrong, just not sure what ☹️
Will try again.
ive been having the same issue, did you ever solve?
Im having tha same issues. What is this black magic. Maybe I am not worthy ;(
Hey. You need to twist the filter of your bombilla into the wet yerba "mountain". It cannot be entirely in "water spot". I've failed many times, but after few attempts it worked. Also remember to not wait too long after pouring water, because "mountain" can start to dissolve.
Where can get a cuia gourd online that ships to USA I couldn't find one.thanks
Michael Rojas ebay
I can send you buddy only $ 500 dollars lol😂
Meta of Metas circleofdrink.com
That's really finely ground 😀
I can’t get it right. The bombilla keeps getting plugged up. I’m used to Argentine Yerba and don’t have this problem. Any ideas??
What sort of bombilla are you using? When in doubt, use a high filter count spoon bombilla.
Question, can i use the katana bombilla, with Chimarrao?
+Valensky Mata Sure! Simone bombilla as well.
Awesomeness. Thnx amigo.
Katana bombilla is more used to drink e tereré, which is drank with cold water, lemon and a less refined mate. You should try it out too
Bro, i made some shemahhoe yesterday on a regular gourd and my every day bombilla and the bombilla got plugged in two times, do i need a special bombilla? like a Brazilian one?
Try our Simone Bombilla from circleofdrink.com
@@debless9 "Shimahaum" actually is not "aum" in the end exactly is "ão" but this fonetic doesn't exist in english so the closest to explain is this "aum".
@@Circleofdrink Please if is Chimarrão call it 'bomba' not 'bombilla' we are not argentinians.😡
Bomba not bombilla.
Mr. Schäeffer Jah bless, my friend.
is this a type of green tea or what?
Inner Life Photography Yes, it’s unaged mate from Brazil.
@@Circleofdrink can you tell how aged tea looks like? And why do you call it mate but not tea?
@@InnerLifePhotography Mate it is the name well actually is not a tea is different the drink in South Brasil are called Chimarrão (Shimahaum) and Mate is the name of the yerb actually but in places like Argentina they just called the wole drink as Mate.
Here because alissons drink fascinated me
YNWA!!!! allez allez allez..... me too!
Alisson SC Internacional crap Gremio is their father of Alisson ;)
You're pronouncing it wrong
It's Shee-ma- HUOE. The ão sounds is like adding an Uh before the o sounds
Anakin Skywalker Okay, thank you.
switched hemispheres
pia na próxima usa erva madrugada.
Ai que eu me refiro!
I always find the taste too strong when trying to make it this way. I have to put only tiny bit of mate in to enjoy drinking it ;_____;
i know. dont like it
@@seedleaf54 if you don’t like mate, how come you watched this video?
@@MrRItardis because i want to. who r u to ask what i can watch? what i dont like has nothing to do with what i should do. dont waste time trying to defend what u believe in and force it on ppl. just let other ppl do their thing. trying to be sarcastic isnt gonna change my mind
You're just a crying little bitch 🤣
This might sound like a dumb question but is it good to store Ximango in a glass container or just leave it in the bag ?
I leave it in the bag and in the fridge since it's so fresh.
Aeeeee BR aki
Don't know how you can drink so much of it. I put like a teaspoon in a filterbag and let it steep for a few minutes.
I am not human.
@@Circleofdrink 🤣
cómo llegué acá?
But seriously i cant get anything through the bombilla
What bombilla are you using? Try the Simone: yerbamateland.com/product-category/bombillas/
***** i bought a set for this kind of yerba, it had chimarrao in the box.
With a large kalebash and giant bombilla.
Maybe i need to shake better and practice some more on a smaller gourd.
Yup. Perhaps a smaller gourd is easier to control.
no have tried this on a small gaurd and my bombila has cloged up three times. I feel I have wasted my money.
Never move your bombilla when drinking it, that's what makes it clog up
I can’t drink it, it clogs the bombilla. We Syrians usually drink normal mate
Salud!!!!!!!!!
Nice video buddy, but 0:46 You're so wrong Chimarrão is gaucho mate too, didn't you know that people from the state of Rio Grande do Sul in South Brazil are called 'Gauchos' Ronaldinho Gaucho do you ever hear about it? Yeah Gaucho but not Uruguayan or Argentinian we are Gauchos in this region of South Brazil.
Mr. Schäeffer Peace and Love. Namaste :)
Since when chimarrão is not a Gaucho yerba mate? Chimarrão is just another kind of Gaucho yerba mate. Argentina, Uruguay and Southern Brasil (Rio Grande do Sul state) share the Gaucho cultural area.
G P I have my own classification of Gaucho Mate. Thanks for sharing. Saluuud!
👏🏼👏🏼🇧🇷
It is a nice video, but the goard is fully wrong to chimarrão. The Brazilian Gaucho drinks with the eyes so it need the outer part to see it. And chimarrão is not drunk with bombilla (small pump) but with bomba (pump).
Each person has their own style, my friend. Thank you for sharing your method. Salud!
Meta Mate e a Cambona?
@@Circleofdrink But in that way will not be the real gaucho's Chimarrão is something else buddy.
The RAO part is let out through your nose hahaha good try! 😍😍
You guys are doing mistakes about Chimarrao's culture. South Brazil, Argentina and Uruguay drink chimarrao but in quite diferente ways. :)
No, Argentines do not drink chimas. Nor do Uruguayans. Generally speaking, that is. Salud :)
need to work on your audio man, the right side is cracking bad
I love the cracks.
Alisson becker
Alisson SC Internacional crap Gremio is their father of Alisson ;)
She ma ho. Chimarao
You are pronouncing chimarrao wrong.
pass me the chimmmmaaaa chimmmaaaaa
@@Circleofdrink kkkkkk lol
My is always clogged, and taste of chimarrao is different compared to normal yerba. To be honest it's not much taste in it.
There is plenty of flavor, but you may not be accustomed to finding them, as they are quite subtle.
@@Circleofdrink Maybe because I like no stems classic yerba, Canarias, Saga, Amanda etc. Not exactly for me.
@@snd7622 Yes, erva and yerba are quite different. Most Argentines would stay away from erva and most Brazilians wouldn't touch yerba.
Y AM gaúcho
Waste of tea herbs. The one on top even stay dry and makes no purpose, just a waste
Lets get someone with a better accent haha
Cheeeee... que te pasaaaaa?
the " chimarrao " or " MATE " is from Argentina
No, it is from Gauchos (Argentina, Uruguay anda Brazil)...
Deivid Santos anyone in the world relates the "mate" with Argentina, who relations "mate" with brazil little known history and culture, greetings
+emax sabe cmon, dont say this...
you can read
that´s pathetic. To start of, Yerba Mate was consumed by the indians of this AREA of the world before european settlers created borders dividing the land into Uruguay, Argentina and Brazil.
Second, Uruguaians also drink lots of mate. In fact, I would say that Uruguayans and Southern Brazilians drink more mate than Argentines. And Uruguay was once a part of Brazil.
Third: what the world relates mate with or not is of little importance to this argument. Mate and Chimarrão are NOT FROM ARGENTINA. It´s from GAUCHOS. And Gauchos exist in Argentina, Uruguay and Southern Brazil.
If Brazil is not known for it´s mate, the explanation is simple: the country is huge and with 200 million people. And only people in it´s SOUTH drink it.Mostly in Rio Grande do Sul state and also plenty of people in Santa Catarina state.
I stayed in Buenos Aires for two weeks and I don´t remember seeing a single person drinking a mate, even in the parks, and it was end of winter, about 8-10 degrees most of the time.
In Porto Alegre you go to any park and EVERYBODY is carrying a "cuia" and a thermos flask around, drinking their mate.