Originally from Brazil, it offers cognitive and energy benefits that can replace traditional Argentine drink.
He Chimarrãoa traditional infusion from southern Brazil, has earned a special place among energizing drinks for its Ability to improve concentration and memory. This drink, made with yerba mate, is distinguished from the rioplatense mate both in its preparation and in its beneficial effects.
This infusion not only It is an alternative to matebut also offers a series of advantages that make it a unique and powerful option for those who seek a natural impulse in their day to day.
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Benefits of Chimarrão
The Chimarrão is rich in antioxidantswhich helps neutralize free radicals and protect oxidative damage cells. This property not only benefits cell health in general, but also contributes to a better cognitive function. Infusion is a Source of B vitamins, essential for energy metabolismfacilitating the conversion of nutrients into energy and helping the body to maintain their vital functions optimally.
In addition, Chimarrão contains a greater concentration of caffeine than traditional mate, which provides a more constant and sustained energy flow. This energizing effect is due to the fact that caffeine in Chimarrão acts by blocking adenosine receptors in the brain, allowing the release of neurotransmitters such as dopamine and norepinephrine. These neurotransmitters are directly related to the increase in concentration, the Improvement of mood and greater motivation to perform daily tasks.
How to prepare the chimarrão
Preparing Chimarrão is a simple ritual. To do this, you will need a mate, a bulb to drink, grass, which is thinner and contains more leaf powder compared to the yerba of the Argentine or Uruguayan mate. Finally, hot water at a temperature between 75 ° C and 80 ° C. The key is in Do not let the water boilsince a higher temperature could ruin the flavor and reduce the benefits of grass.
The Chimarrão It is served in a “cuia”a more elongated container than those used for traditional mate, and is consumed through a bulb with a wider filter, suitable for the fine texture of the Brazilian grass. This method of preparation and consumption also establishes an important difference, since Chimarrão is consumed followed by its harvest, so it is greener and fresh, with a substantially higher chlorophyll level.
Source: Ambito
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