Cold-brewed · Guaraní tradition

Tereré, the way it's actually drunk at home.

Yerba ground for cold water, fresh pohã ñana herb blends, and the guampa and bombilla to drink it from. Sourced from growers we buy from directly and shipped while it still smells like the mill.

Shop the range How to prepare it

Free shipping over $60 Ships in 1–2 days Starter kits from $42

Yerba mate gourd with bombilla on a table outdoors

Ice-cold, not hot Ground coarse for tereré

Free shipping over $60Flat $6 below that

Bought directNo broker in the middle

Taste it or return it30 days, opened is fine

Milled to orderNever sitting in a warehouse

The range

Everything you need, nothing you don't.

Six things. If you're starting from scratch, the kit at the bottom is the honest place to begin.

Best seller

Yerba

Tereré blend, coarse cut

Ground deliberately coarse so cold water runs clean through it instead of clogging the bombilla. Low dust, heavy on leaf.

$18500g

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Pohã ñana

Herb blend — refreshing

Mint, lemongrass and burrito, crushed fresh. The blend most households reach for through the hottest months.

$14200g

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Pohã ñana

Herb blend — after eating

Boldo, anise and koku. Traditionally taken after a heavy lunch, which in Paraguay is most lunches.

$14200g

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Guampa

Horn guampa, hand-finished

Traditional ox horn, polished inside and out. Each one differs in colour and grain — you get the one in your photo.

$46One size

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Bombilla

Stainless bombilla, spring filter

A spring filter rather than a fixed plate, so it comes apart and actually gets clean. Dishwasher safe.

$2221cm

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Start here

Kit

Complete starter kit

Guampa, bombilla, 500g of yerba and both herb blends. Everything in one box, about $20 less than buying it piece by piece.

$94Save $20

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How to prepare

Four steps, and the first one matters most.

Tereré is not iced mate. The water goes in cold from the start, and the herbs go in the jug rather than the cup.

Crush the herbs

Pound the pohã ñana in a mortar and drop it into a jug of ice water. Give it ten minutes to open up before you pour.

Fill the guampa

Two thirds yerba, no more. Tilt it, let the fine dust settle to one side, and set the bombilla into the low side.

Wet it slowly

Pour against the bombilla, not over the whole surface. The dry side keeps its flavour for the rounds still to come.

Pass it round

One cup, one bombilla, refilled and handed on. Drink it down before you pass it back — the noise is expected, not rude.

Pohã ñana

The herbs are half the drink.

In Paraguay the yerba is the constant and the herbs are what you choose each day — for the heat, for digestion, for whatever the afternoon calls for. We crush ours to order rather than selling year-old powder.

Menta'i — mint The most common addition. Cooling, sharp, and forgiving if you use too much.
Cedrón kapi'i — lemongrass Citrus and grassy. Softens a strong yerba without flattening it.
Burrito — Aloysia polystachya Sweet and aniseed-like. A small pinch goes a long way.
Boldo — Peumus boldus Bitter and resinous. Traditionally taken after a heavy meal.

Market stall displaying mate cups and metal straws

Our story

A drink with a circle around it.

Tereré is Guaraní in origin — an infusion of yerba mate prepared with cold water, plenty of ice and pohã ñana, the medicinal herbs, shared from one cup passed hand to hand.

It isn't a health trend that arrived last year. It is what people drink in the shade at two in the afternoon, in a circle, slowly, for hours. We started importing because what we could buy abroad was milled too fine, sat too long, and tasted like dust.

UNESCO intangible cultural heritage Paraguayan tereré and its preparation with pohã ñana, inscribed December 2020

Refills

Never run out mid-round.

Yerba and herbs delivered on the schedule you actually drink at. Change it, pause it or stop it from any email we send you.

Set up refills How it works

10% off every refill order
Every 4, 6 or 8 weeks — your choice
Swap the herb blend any time
Free shipping on every refill, no minimum
Cancel in one click, no email required

Questions

Before your first cup.

What's the difference between tereré and mate?

Temperature, mostly — and it changes everything else. Tereré is made with ice-cold water or juice and drunk in hot weather; mate is hot. Tereré yerba is also cut coarser, because a fine grind that works with hot water turns to sludge in cold.

Can I use my mate gourd for tereré?

You can, but a calabash gourd doesn't love being soaked in ice water and will eventually crack or go mouldy. A horn guampa or a steel one handles cold far better, which is why they're what people actually use.

How much caffeine is in it?

Roughly comparable to a strong tea per serving, though a tereré session runs for hours so the total adds up. If caffeine keeps you awake, treat an afternoon round the way you'd treat an afternoon coffee.

Are the herb blends a health product?

No. They're a traditional culinary ingredient and we sell them as food, not as a remedy. We make no medical claims about them, and if you're pregnant, on medication or managing a health condition, check with your doctor before adding new herbs.

How should I store the yerba?

Airtight, out of the light, at room temperature. Not the fridge — condensation is what turns good yerba stale. Opened, it holds well for about three months, which is roughly how long 500g lasts a regular drinker.

Do you ship internationally?

Within the US and Canada as standard. Elsewhere, email us before ordering — some countries restrict plant imports, and we'd rather tell you that than have a parcel held at customs.

Order

Start with the kit.

Tell us what you're after and we'll confirm stock and shipping the same day. Not sure where to begin? Say so — we'll point you at the kit and leave it there.

Email your order Call (305) 704-2280

Email[email protected]

Phone(305) 704-2280

HoursMon – Fri, 9:00 – 6:00

ShippingUS & Canada, 1–2 day dispatch