[{"data":1,"prerenderedAt":58},["ShallowReactive",2],{"glossary":3},{"id":4,"extension":5,"meta":6,"stem":7,"terms":8,"__hash__":57},"glossary\u002Fdata\u002Fglossary.yml","yml",{},"data\u002Fglossary",[9,13,17,21,25,29,33,37,41,45,49,53],{"term":10,"pron":11,"def":12},"Cebador","se·ba·DOR","The person who pours. Not a host and not a bartender — a position with duties. They fill the gourd, taste the first one themselves, keep the circle moving, and decide when the yerba is finished.",{"term":14,"pron":15,"def":16},"Lavado","la·VA·do","The first pour, \"washed\". Weak, dusty and faintly bitter, because it carries everything that settled to the bottom. Also called el mate del zonzo — the fool's mate — for anyone who hands it to a guest.",{"term":18,"pron":19,"def":20},"Bombilla","bom·BI·ya","Not a straw. A filter with a tube attached: the flared foot strains leaf out of the water, which is why stirring it is the fastest way to ruin a gourd.",{"term":22,"pron":23,"def":24},"Montañita","mon·ta·ÑI·ta","The mound of dry yerba banked against one wall of the gourd, leaving a hollow on the low side. It's what lets you drink the same load fifteen times instead of three.",{"term":26,"pron":27,"def":28},"Palo","PA·lo","Stem. Between a quarter and a third of a standard Argentine cut. It holds the pack open so water moves evenly, buffers bitterness, and stretches the gourd across more pours.",{"term":30,"pron":31,"def":32},"Estacionamiento","es·ta·cio·na·MIEN·to","Aging. Dried yerba held in a controlled room — traditionally cedar-lined — for twelve to twenty-four months, which strips the raw green harshness and leaves something rounder and nuttier. Accelerated aging does it in weeks with heat.",{"term":34,"pron":35,"def":36},"Sapecado","sa·pe·CA·do","The flash of direct flame within hours of harvest that kills the enzymes which would otherwise oxidise the leaf black. Every yerba goes through it; it's the step that makes mate green rather than brown.",{"term":38,"pron":39,"def":40},"Barbacuá","bar·ba·CUÁ","Drying over a slow hardwood fire for a day and a half rather than on a hot-air belt. Lower yield, far more labour, and an unmistakable campfire note under the grass.",{"term":42,"pron":43,"def":44},"Tereré","te·re·RÉ","The Paraguayan cold version: ice water, usually with crushed herbs, drunk from a wide guampa. Not iced mate — a different drink with a different job in 40 °C heat.",{"term":46,"pron":47,"def":48},"Yuyos","YU·yos","Herbs added to the water — mint, boldo, burrito, citrus peel. Standard in tereré, treated with deep suspicion in Buenos Aires.",{"term":50,"pron":51,"def":52},"Rueda","RUE·da","The circle. One gourd, one bombilla, one cebador, passed in a fixed direction at a fixed pace until somebody says gracias.",{"term":54,"pron":55,"def":56},"Ronquido","ron·KI·do","The snore — the sound a gourd makes when it's drained. It isn't rude. It's the signal to hand it back.","dAbewlqMYZ8Om8eboVoMde2xrSNxofjPMS4Y4wWV7cg",1789859786072]