| Ich: | Practices and traditional knowledge of Terere in the culture of Pohã Ñana |
| State Party: | Paraguay |
| Id: | 01603 |
| Region: | Latin America and the Caribbean |
| Year: | 2020 |
| Session: | 17 |
| List: | Knowledge and practices concerning nature and the universe |
| Link: | https://ich.unesco.org/en/RL/practices-and-traditional-knowledge-of-terere-in-the-culture-of-poha-nana-guarani-ancestral-drink-in-paraguay-01603 |
| Kcal: | 80 |
| Fats: | 0 mg |
| Protein: | 3 g |
| Vitb1 Mg: | 0.242 |
| Vitb2 Mg: | 0.7 |
| Vitb5 Mg: | 6.5 |
| Vitc Mg: | 1 |
| Iron Mg: | 47.2 |
| Copper Mg: | 2.75 |
| Magnesium Mg: | 370 |
| Calcium Mg: | 660 |
| Iodine Mg: | 32 |
| Phosphorus Mg: | 34.4 |
| Potassium Mg: | 1096 |
| Zinc Mg: | 9.5 |
| Source: | ABC Color[1] |
Spanish; Castilian: Tereré (of Guaraní origin[2]) is an infusion of Spanish; Castilian: [[yerba mate]] (botanical name Ilex paraguariensis) prepared with cold water, a lot of ice and pohá ñaná (medicinal herbs),[3] and in a slightly larger vessel. This infusion has its roots in Pre-Columbian America, which established itself as traditional during the time of Governorate of Paraguay. There's also a variant made with juice, called "Juice tereré" or "Russian tereré", depending on the region. On December 17, 2020, UNESCO declared the tereré of Paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal herbs (pohá ñaná).
It is similar to Spanish; Castilian: [[Mate (drink)|mate]] —a drink also based on yerba mate—but with the difference that tereré is consumed cold, preferably in the warmer areas of the Southern Cone. It is traditional from Paraguay, where it's considered a cultural icon.[4] [5] In recent decades it has become popular in some areas of Southern Brazil, in Eastern Bolivia and in Argentina (countries where the tereré of juice is more popular than the tereré of water).
Both refreshing or medicinal herbs are often added, such as pererina, cocú, mint, sarsaparille, horsetail family, burrito, agrial or wax begonia, batatilla, verbena, spikesedges, ajenjo, slender dayflower, escobilla, lemon balm, saffron crocus, ginger, taropé, perdudilla blanca and others. Currently, in Paraguay exist various franchises that sell flavored ice based on medicinal-refreshing weeds/fruits for consumption in the tereré.[6] [7]
The tereré was declared the official drink of Paraguay and also the Cultural Heritage of the Nation. Every last Saturday of February the "National Tereré Day" is celebrated.[8] By Resolution 219/2019, the National Secretariat of Culture declared the Traditional Practices and Knowledge of the Tereré in the culture of the Pohã Ñana as the National Intangible Cultural Heritage.[9] On the other hand, the city of Itakyry is the permanent headquarters of the "Festival of Tereré" since 1998.[10]
Originally consumed by the Guaraní, its use was adopted during the Guaraní-Jesuit Missions time in the area of their missions. Tereré was spread by the emigrants, and has been a social beverage for centuries. People usually prepare one jar of water and a Spanish; Castilian: guampa (or Spanish; Castilian: mate, or Spanish; Castilian: porongo) (Spanish) or Portuguese: cuia (Portuguese) with a Spanish; Castilian: bombilla (Spanish) or Portuguese: bomba (Portuguese) which is shared among the group of people. The area of the Guaraní-Jesuit Missions has a fairly hot climate and this drink is believed to refresh the body and can be a very low-calorie, non-alcoholic beverage. Additionally, it is an important ritual signifying trust and communion.
Many people drink Spanish; Castilian: tereré with added herbs, both medicinal and refreshing. In northeastern Argentina it is commonly prepared either with water, medicinal herbs and ice cubes (called Spanish; Castilian: tereré de agua (tereré prepared with water)) or citrus, as in south-western Brazil, with fruit juices like lemon, lime, orange, or pineapple. This practice varies depending on the region, for example, in the Formosa Province (Argentina), as well in the majority of Paraguay, it is normally prepared with medicinal herbs. In Southern Paraguay it is often prepared with citrus juice. Mixing fruit juices with Spanish; Castilian: tereré is commonly called Spanish; Castilian: tereré de jugo (tereré with juice)—in northeastern Argentina—or Spanish; Castilian: tereré ruso (Russian tereré)—more common in Paraguay—because this practice is more common with Slavic immigrants in the northeast of Argentina and southern Paraguay.
Spanish; Castilian: Guampas are containers that can be made from animal horns, commonly made from cattle horns, stainless steel, wood, Spanish; Castilian: mate porongo (a kind of cucurbit native from South America), or silver. Metal Spanish; Castilian: guampas are often covered with leather. New Spanish; Castilian: guampas or those not used for some time need to be wet before use, because the lower part is usually capped with a round piece of wood, which expands and prevents leaks after being filled with water.
A Spanish; Castilian: bombilla is a metal straw with a filter at one end that is placed into the Spanish; Castilian: yerba.}[11] Water is added to the Spanish; Castilian: guampa and sucked through the Spanish; Castilian: bombilla producing a clear, green liquid.
Most preparations of Spanish; Castilian: tereré begin by filling a Spanish; Castilian: guampa 2/3 to 3/4 full of yerba mate.[12] [13] Then, ice cubes are added to water and usually stored in a vacuum flask. If herbs or juice are part of the preparation, they are added to the water at this point. When consuming, the water is poured over the Spanish; Castilian: yerba held in the Spanish; Castilian: guampa and extracted from the Spanish; Castilian: yerba with a metallic straw (with a filter included on it) called "Spanish; Castilian: bombilla".[14] The liquid is refilled as desired.
In Argentina, Spanish; Castilian: tereré is usually prepared with citrus juice and its consumption is increasing throughout the country, especially during the summer months, especially among younger millennials.[15]
Spanish; Castilian: Tereré is part of the diet of native peoples of Argentina, such as the Qom people, who consume it within their diet based on stews and Portuguese: torta fritas or Portuguese: chipá cuerito. An investigation revealed that more than 90 percent of the Qom consume Spanish; Castilian: tereré frequently throughout the day.[16]
Due to the hot climate, Spanish; Castilian: tereré is popular throughout the Central-West and Northern region of Brazil and is often prepared with a variety of juices, although coffee is still the most popular beverage in Brazil.