While the exact moment when tereré began to be consumed is unknown, some versions claim that it was already enjoyed by the Guarani natives, who later shared this tradition with the Jesuit missionaries arriving in the 17th century to their territory. Other hypotheses link the origin of tereré to the Chaco War between Bolivia and Paraguay, between 1932 and 1935, a time when Paraguayan soldiers drank cold mate to avoid lighting fires and stay hidden from their enemies.
Tereré is an infusion made with mate herbs, traditionally drunk with cold water and ice, and it contains medicinal properties from various herbs. To prepare it, the herbs are crushed and placed in a jug with cold water and ice. It is served in a guampa (a traditional cup) where the yerba mate is placed, and consumed through a bombilla (metal straw).
Regarding the etymology of this infusion's name, there are different stories. Some historical sources suggest it is due to the onomatopoeic sound heard when the last person drinking gives three sips to the bombilla, while others suspect it may derive from the phrase “té jere,” which in Guarani means “tea round.”
For Paraguayans, tereré is a cultural matter that significantly defines their national identity. For this reason, in 2011, the country’s Congress declared it the Official Drink of Paraguay and also designated it as Cultural Heritage of the Nation, establishing the last Saturday of February each year as the “Official National Day of Tereré.”
