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Photographer's Note

Srie sobre a minha visita (passeio rpido) Capital do Uruguai (Amrica do Sul): MONTEVIDU, nos dias 08 a 11/11/2014 - n 012 !

Series on my visit (short trip) to URUGUAY'S CAPITAL CITY (South America): MONTEVIDEO, from November 8th to 11th, 2014 - # 012 !





YERBA MATE O CIMARRN !
ERVA-MATE OU CHIMARRO !
TRADITIONAL TEA IN URUGUAY !

Everywhere and anytime, while walking around the city of MONTEVIDEO, one will notice people drinking YERBA MATE!

"Mate (Spanish: [ˈmate], Portuguese: [ˈmatʃi]; sometimes spelled mat in English, but never in Spanish or Portuguese), also known as yerba mate, chimarro (Portuguese: [ʃimɐˈʁɐ̃w̃]) or cimarrn (Spanish: [simaˈron]), is a traditional South American caffeine-rich infused drink, particularly in Argentina (where it is defined by law as the "national infusion"[2]), Uruguay, Paraguay, the Bolivian Chaco and Southern Brazil, and to a lesser degree in southern Chile, Syria and Lebanon. It is prepared by steeping dried leaves of yerba mate (Ilex paraguariensis, known in Portuguese as erva-mate) in hot water.

Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba in Portuguese, and a bombija or, more generally, a masassa (type of straw) in Arabic. The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called alpaca; stainless steel, or hollow-stemmed cane. The gourd is known as a mate or a guampa; while in Brazil, it has the specific name of cuia, or also cabaa (the name for Indigenous-influenced calabash gourds in other regions of Brazil, still used for general food and drink in remote regions). Even if the water is supplied from a modern thermos, the infusion is traditionally drunk from mates or cuias.

Yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or a spring sleeve to act as a sieve.[3]

"Tea-bag" type infusions of mate (Spanish: mate cocido, Portuguese: ch mate) have been on the market in Argentina, Paraguay and Uruguay for many years under such trade names as "Taragi Vitality" in Argentina, "Pajarito" and "Kurup" in Paraguay, and Matte Leo in Brazil."

This was my second visit to MONTEVIDEO. First time I went there with my mother, when I drove for some 15 days from CAMPINAS/SP/BRAZIL, where I live, down south to BUENOS AIRES/ARGENTINA, spending two days in MONTEVIDEO/URUGUAY and then back. On my way to BUENOS AIRES I drove along the coast as much as possible. On my way back, I did it partially along the interior of the three Countries. That took place back in 2002, twelve years ago!

This time I went there by plane and it was very enjoyable! The weather was perfect most of the time (as a matter of fact it was excessively bright, sunny and hot) and a visited places I had been before, but now using a digital camera.
I took a flight from GRU AIRPORT / GUARULHOS / SP / BRAZIL straight to CARRASCO INTERNATIONAL AIRPORT / MONTEVIDEO / URUGUAI (SOME TWO HOURS AND SOME MORE MINUTES).
During the landing, the place overflew the whole city and it was so nice to see it from up there. Unfortunately, I wasn't sat by the window and couldn't take any pictures!
I stayed at the PLAYA DE LOS POCITOS, located by the RO DE LA PLATA.





SOME PICTURE DATA:

Make: NIKON CORPORATION
Model: NIKON D7000
Software: Ver.1.02
Exposure Time: 10/2500 sec
F-Stop: f/11.0
ISO Speed Ratings: 400
Focal Length: 105 mm
Date Taken: 2014-11-10 19:27
Metering Mode: Pattern
Flash: Flash did not fire, compulsory flash mode
File Size: 613 kb

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Additional Photos by Neyvan Pecanhuk (npecanhuk) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 10013 W: 58 N: 14449] (79329)
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