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The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale. Mediu-se a intensidade de amargor da bebida preparada a partir de folhas da erva-mate (Ilex paraguariensis) de diversas idades, situadas em duas posições na copa (interior e ponteiras), produzidas por plantas masculinas e femininas cultivadas na floresta antropizada e em monocultura. As trocas gasosas foliares, a temperatura de folhas e a densidade de fluxo de fótons fotossinteticamente ativos também foram medidas. Com isso verificou-se que a idéia corrente de que o sombreamento está diretamente relacionado ao sabor suave do chimarrão é completamente equivocada, já que as competições inter- e intra-específicas por luz e auto-sombreamento provocaram o mesmo efeito no sabor do chimarrão, isto é, todos os tipos de sombreamento resultaram em sabor mais amargo de folhas processadas do de pleno sol. Assim, as folhas de plantas cultivadas em monocultura mostraram-se menos amargas do que aquelas de plantas manejadas sob a floresta. Além disso, as folhas de ponteiras (mais jovens) da monocultura originaram o chimarrão mais suave e os machos produziram folhas menos amargas que as fêmeas em ambos ambientes luminosos (floresta e monocultura). O sabor mostrou-se relacionado à fotossíntese, à transpiração e à temperatura de folha. Em sombreamento a modificação de sabor foi direcionada ao aumento de amargor e, aparentemente, relacionada ao decréscimo da temperatura de folhas e da transpiração na escala diurna

Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments