In a nutshell: Tereré is a cold infusion of yerba mate — Paraguay’s national drink, recognised by UNESCO as Intangible Cultural Heritage. It’s made by pouring cold water or juice over yerba mate leaves in a cup called a guampa, then sipping through a metal straw (bombilla). Think of it as the refreshing summer cousin of hot mate.
Last updated: 2026-03-08
What is Tereré?
Tereré (pronounced “teh-reh-REH”) is a cold infusion of yerba mate that originated with the Guaraní people of South America. While most of the world drinks yerba mate hot, Paraguayans developed this refreshing cold version to beat the intense heat of their subtropical climate.
In December 2020, UNESCO inscribed tereré on its Representative List of the Intangible Cultural Heritage of Humanity, recognising it as “Practices and traditional knowledge of Terere in the culture of Pohã Ñana, Guaraní ancestral drink in Paraguay.” This was Paraguay’s first inscription on UNESCO’s heritage list—a testament to how deeply this drink is woven into the nation’s identity.
Tereré isn’t just a beverage; it’s a social ritual. UNESCO described it as “an intimate ritual involving a series of pre-established codes” where “the time and space dedicated to preparing and consuming the Tereré promote inclusion, friendship, dialogue, respect and solidarity.”
Every last Saturday of February, Paraguay celebrates National Tereré Day, honouring this ancestral drink that has refreshed generations.
History and Origins
The story of tereré begins with the Guaraní people, who have inhabited the forests of Paraguay, northeastern Argentina, and southern Brazil for thousands of years. They discovered that the leaves of the Ilex paraguariensis plant, when steeped in water, made a refreshing drink.
When Spanish Jesuits arrived in the 16th century, they documented the Guaraní’s use of yerba mate in their colonial correspondence. The missionaries observed that the indigenous people drank it both hot and cold depending on the season and occasion.
During Paraguay’s devastating wars in the 19th and 20th centuries, soldiers carried tereré with them on campaign. The drink became a symbol of resilience and national identity during the country’s reconstruction.
Today, tereré remains the most popular way to consume yerba mate in Paraguay. You’ll see people sharing it in parks, workplaces, and family gatherings—always from a communal cup, always passed to the right as a sign of respect.
Tereré vs Mate: What’s the Difference?
If you’re familiar with traditional hot mate, you might wonder what makes tereré different. Here’s a quick comparison:
| Aspect | Tereré | Traditional Mate |
|---|---|---|
| Temperature | Cold water or juice with ice | Hot water (70-80°C) |
| Vessel | Guampa (horn or wooden cup) | Mate gourd (calabaza) |
| Origin | Paraguay | Argentina & Uruguay |
| Additions | Herbs, citrus, juice | Occasionally sugar |
| Season | Primarily summer | Year-round |
| Flavour | Milder, more refreshing | Bolder, more intense |
Taste Differences
When yerba mate is brewed hot, the heat extracts flavours, nutrients, and caffeine rapidly, creating a bold, sometimes bitter infusion. Cold water works more gently, producing a milder, more refreshing drink with subtle grassy notes.
This is similar to the difference between hot coffee and cold brew—the temperature changes everything about the drinking experience.
Caffeine in Tereré and Mate
Both tereré and hot mate use the same yerba mate leaves, and both naturally contain caffeine. How much caffeine you get depends on how much yerba you use and how often you refill the guampa. Heat draws caffeine out of the leaves faster, so hot water extracts it more quickly than cold. Not recommended for children or pregnant or breast-feeding women.
What You Need to Make Tereré
Ingredients
Yerba Mate
Use a Paraguayan-style yerba mate for the most authentic experience. Brands like Pajarito, Selecta, and La Rubia are specifically designed for cold preparation. If you’re unsure which to choose, our guide on how to choose yerba mate can help. Any quality yerba mate will work—you may just need to experiment with quantities.
Cold Water or Juice
Traditional tereré uses plain cold water with ice. However, fruit juice is equally popular:
- Orange juice – The most common choice, especially in Argentina
- Lemonade – Refreshing and tangy
- Grapefruit juice – A bitter-sweet variation
- Pineapple juice – Tropical and sweet
- Coconut water – Light and hydrating
When using juice, consider diluting it slightly so the flavour doesn’t overpower the yerba.
Ice
Essential for keeping your tereré cold. Plenty of ice is key—this isn’t a drink meant to be lukewarm.
Fresh Herbs (Pohã Ñana)
In Paraguay, adding fresh herbs called pohã ñana or yuyos is traditional. Common choices include:
- Mint (menta’i) – Cool and fresh
- Lemon verbena (cedrón) – Citrusy and fragrant
- Lemongrass (cocú) – Fresh and aromatic
- Boldo – Herbal and slightly bitter
- Burrito (liquorice verbena) – A Paraguayan favourite with a liquorice note
- Bermuda grass (kapi’i kati) – Refreshing, one of the most popular yuyos
- Pink-sorrel (agrial) – Light and refreshing
- Cola de caballo (horsetail) – A traditional yuyo with a mild, grassy taste
Each family has its own favourite mix, and in Paraguay’s markets herb sellers crush the fresh herbs in a mortar to order. This knowledge of the herbs, pohã ñana in Guaraní, is part of the tereré tradition that UNESCO recognised in 2020.
Equipment
Guampa
The traditional vessel for tereré is called a guampa—a cup made from cattle horn, wood, or sometimes stainless steel. The horn’s natural insulation helps keep the drink cold longer. Any tall glass or cup will work, but using a guampa adds authenticity to the experience. Learn more in our guide to mate cups and gourds.
Bombilla
The bombilla is a metal straw with a filtered end that allows you to drink the liquid while keeping the yerba leaves out. For tereré, a bombilla with a spoon-shaped filter works best as it’s less likely to clog with the larger cut yerba typically used for cold preparation.
Termo or Flask
A thermos or insulated flask keeps your cold water or juice icy throughout the session. Traditional Paraguayan termos have wide openings that accommodate ice cubes, fruit slices, and herbs. Look for one with at least 1-2 litre capacity—tereré sessions can last a while!
Step-by-Step Tereré Recipe
The Traditional Method
Step 1: Prepare Your Liquid
Fill your thermos with cold water, plenty of ice, and any additions you’re using (citrus slices, herbs, or a splash of juice). Give it a shake and let it infuse for a few minutes while you prepare the guampa.
Step 2: Fill the Guampa
Add yerba mate to fill about one-third to one-half of your guampa. Don’t pack it too tightly—the water needs room to flow through.
Step 3: Create the Mountain
Cover the top of the guampa with your palm and tip it to about a 45-degree angle. Give it a gentle shake. This settles the finer particles to the top and creates a slope of yerba inside the cup.
Step 4: Insert the Bombilla
Keep the guampa tilted and insert the bombilla into the lower side of the slope, pressing it gently to the bottom. Cover the mouthpiece with your thumb as you insert it—this prevents air from entering and helps create better suction.
Step 5: Add the Cold Water
Still keeping the guampa tilted, pour cold water from your thermos into the lower side where the bombilla sits. The water should come about three-quarters up the guampa. The yerba on the higher side stays dry, giving you more flavour for subsequent refills.
Step 6: Drink and Refill
Sip through the bombilla until you hear the gurgling sound that indicates the water is finished. Refill from your thermos and continue. When the flavour weakens, you can flip the bombilla to the dry side for a few more rounds, or start fresh.
Tips for the Perfect Tereré
- Never stir – Moving the bombilla disturbs the yerba mountain and can clog your straw
- Keep the top dry – This gives you more refills before the flavour fades
- Use quality yerba – Stale yerba produces a flat, dusty taste
- Finish each serving – Don’t pass a half-drunk cup; finish your turn before passing
- Pass to the right – In traditional Guaraní custom, the cup always moves rightward
Tereré Without a Bombilla (Iced Tea Style)
Don’t have a bombilla yet? You can still enjoy cold yerba mate using the cold brew method:
- Add 2-3 tablespoons of yerba mate to a large jar or French press
- Pour in cold water (about 500ml)
- Refrigerate for 4-8 hours (or overnight for stronger flavour)
- Strain through a fine sieve or the French press filter
- Serve over ice, optionally with a squeeze of lemon or orange
This Western-style cold brew yerba mate produces a smoother, less bitter drink than the traditional bombilla method. It’s a great introduction for anyone used to drinking iced tea and a convenient option for the office or on the go.
Tereré Etiquette: The Social Ritual
Tereré is a communal experience with its own customs. Understanding the etiquette makes the experience more meaningful:
- The cebador – One person (the cebador or server) prepares and serves the tereré for the group. They drink the first pour themselves to check the flavour before passing.
- Pass to the right – The guampa always moves clockwise around the circle. Accept it with your right hand.
- Finish your turn – Drink all the liquid until you hear the gurgling sound, then return the guampa to the cebador for refilling. Don’t pass a half-drunk cup.
- Say “gracias” to stop – When you’ve had enough, say “thank you” as you return the guampa. This signals you don’t want another round.
- Never stir – Don’t move the bombilla around. The cebador positions it carefully, and stirring will clog it.
- No rush – A tereré circle (ronda) is meant to be relaxed. Conversation, laughter, and shared time are as important as the drink itself.
Popular Tereré Variations
Tereré Clásico (Classic)
Plain cold water with lots of ice. Simple, refreshing, and the purest expression of yerba mate’s natural flavour.
Tereré con Jugo (Juice Tereré)
Made with orange juice, lemonade, or any citrus juice. In Paraguay, this is called tereré ruso (Russian tereré), named after the Eastern European immigrant communities—primarily Polish, Ukrainian, and Belarusian—who popularised adding fruit juice to the traditional cold water preparation in the early 20th century.
Tereré con Pomelo (Grapefruit)
A slightly bitter variation using fresh grapefruit juice. Some enthusiasts hollow out a grapefruit and use it as the serving vessel!
Check out our Red Grapefruit Tereré with Cucumber and Mint recipe for a refreshing twist.
Tereré con Coco (Coconut)
Using coconut water as the base creates a naturally sweet, hydrating version that’s especially popular in summer.
Tereré con Yuyos (Herbal)
The traditional Paraguayan way—cold water infused with fresh herbs. The choice of herbs is a matter of taste: mint for a cool, fresh flavour, boldo for a herbal bitterness, or cedrón for a citrus note.
Tereré Tropical
A modern twist using pineapple or passion fruit juice with fresh mint. Not traditional, but delicious.
Why Paraguayans Drink Tereré
Tereré is part of everyday life in Paraguay, and the reasons are simple: it is cold, it is shared, and it suits the heat. To learn more about the leaves themselves, where they grow and how they taste, read What is yerba mate?
Made for Hot Days
Paraguay’s summers are long and very hot, and tereré is the drink people reach for. Ice, cold water or juice and a handful of fresh herbs make a long, cool drink, and the same flask keeps the guampa topped up all afternoon.
A Drink to Share
Like hot mate, tereré is passed round a circle from one guampa, refilled each time by the cebador. You will see it in parks, offices, building sites and family gatherings, and offering someone a tereré is a sign of welcome.
Flavour from Herbs and Juice
Cold water brings out a milder, more refreshing side of yerba mate than hot water does. Paraguayans add fresh herbs such as mint, lemongrass or lemon verbena, or a splash of fruit juice, and each family has its own favourite mix.
Frequently Asked Questions
What is tereré made of?
Tereré is made from yerba mate leaves, cold water or juice, ice, and often fresh herbs called pohã ñana. The cold preparation creates a refreshing drink perfect for hot weather.
Is tereré the same as yerba mate?
Tereré uses the same yerba mate leaves as traditional hot mate, but it’s prepared with cold water or juice instead of hot water. It’s drunk from a guampa (horn cup) rather than a mate gourd and is Paraguay’s national drink rather than Argentina’s.
Can you make tereré hot?
If you heat it, it becomes regular mate—a different drink with a different character. Tereré is specifically the cold version. The name itself comes from the Guaraní language and refers only to the cold preparation.
What is the best juice for tereré?
Orange juice and lemonade are the most popular choices. Grapefruit, pineapple, and passion fruit also work beautifully. In Paraguay, many people prefer plain cold water with fresh herbs for a more traditional experience.
How much caffeine is in tereré?
Tereré naturally contains caffeine, and how much you get depends on how much yerba you use and how often you refill the guampa. Cold water extracts caffeine more slowly than hot water. Not recommended for children or pregnant or breast-feeding women.
What is a guampa?
A guampa is the traditional cup used for drinking tereré, typically made from cattle horn, wood, or stainless steel. The word comes from the Quechua language. Unlike the rounded mate gourd used for hot mate, guampas are taller and narrower, which helps keep the yerba packed and the drink cold longer. Browse our guampa collection to find yours.
What is pohã ñana?
Pohã ñana is the Guaraní name for the fresh herbs that Paraguayans add to tereré, and for the traditional knowledge of them, which UNESCO recognised in 2020. Common herbs include mint, lemon verbena, lemongrass, and boldo, each chosen for its flavour.
Do I need special equipment for tereré?
While traditional equipment (guampa, bombilla, and termo) enhances the experience, you can make tereré with any tall glass and a bombilla. The bombilla is the one essential item—it filters the yerba while you drink.
Shop Tereré Products
Ready to try tereré for yourself? We have everything you need to get started:
Starter Kits
Our Tereré Starter Kits include a traditional guampa, bombilla, and flask—everything you need in one package.
Guampas & Cups
Browse our selection of authentic Paraguayan guampas made from natural horn, stainless steel, or wood.
Thermos & Flasks
Our Large Paraguayan Terere Flasks are designed with wide openings for ice and fruit, and precision pour spouts for easy refilling.
Yerba Mate for Tereré
While any yerba works, Paraguayan brands like Pajarito and Selecta are specially cut for cold preparation. Browse our yerba mate selection to find your favourite.
Recommended Tereré Products
Paraguayan Terere Starter Kit with Guampa Cup
Please note, this kit does NOT come with yerba included. Terere starter...
Large Paraguayan Terere Flask
Typical Large Paraguayan Terere Flask. 2.5 Litre volume with large opening for...
Guampa Mate Cup - Horn
A Guampa mate is a cup made from a bull's horn -...
Yerba Mate Pajarito Especial 1Kg
Top quality! 1kg – Yerba Mate Pajarito special blend Paraguayan yerba suitable for...
Subscribe & Save 5%
Frequently Asked Questions About Tereré
What is tereré?
Tereré is a cold infusion of yerba mate, traditionally drunk in Paraguay using a cup called a guampa and a metal straw called a bombilla. Cold water or juice is poured over the yerba mate leaves, creating a refreshing drink. UNESCO recognised tereré as Intangible Cultural Heritage of Humanity in 2020.
What is the difference between tereré and mate?
The main difference is temperature: mate is brewed with hot water (70-80°C), while tereré uses cold water or juice. Tereré is typically served in a guampa (horn or wooden cup) rather than a gourd, and Paraguayan yerba mate blends used for tereré often include herbs such as mint or lemongrass. The flavour is milder and more refreshing than hot mate.
What yerba mate is best for tereré?
Paraguayan yerba mate brands work best for tereré because they are finely cut and designed for cold extraction. Popular choices include Pajarito, Selecta, and Kurupi. Any yerba mate will work, but Paraguayan blends release flavour more effectively in cold water.
Can you make tereré with juice instead of water?
Yes, making tereré with fruit juice is very popular in Paraguay. Common choices include orange, grapefruit, lemon, and pineapple juice. The juice adds natural sweetness and flavour to the yerba mate. Many Paraguayans also add fresh herbs like mint or lemongrass, known as pohã ñana.
Embrace the ritual that has refreshed Paraguayans for centuries. Whether you’re seeking a coffee alternative, a social tradition to share with friends, or simply the most delicious way to beat the heat, tereré delivers.