First Use of Gourd
When drinking traditionally, we at ECOTEAS prefer a whole-plant cut with leaves and stem. This creates a smooth balance over pours. The leaves provide long-lasting vitality, while the stems lend subtle softness. We keep the powder content low to prevent bombilla clogging.
A $40-50 hand-carved calabash gourd is worth it. The calabash gourd’s power is strong and beautiful. Before first use, it’s necessary to fill the gourd with loose-leaf and hot water. Leave it for a day, observing the water going down as the gourd and leaves absorb it. Continue pouring more hot water in.
Overview
In this guide, we’ll cover everything about using and preparing. This includes how to use a cup, drink from a regular cup or mug, and best way to drink with or without a bombilla straw. We’ll also cover preparing in a gourd, what a straw is called, why is traditionally drunk with a straw, and how to cure a gourd.
Getting Started
So you heard about but don’t know the best way to start. Well here’s a guide from a veteran drinker on the ropes. Like which gourd and bombilla to get, the best brand to start with, how to prepare it, and more. Looking back, there are things I would’ve done differently that would’ve made my first experience more pleasant.
Conclusion
In conclusion, using a gourd allows you to fully appreciate the flavors and aromas. Don’t forget to clean and maintain your gourd.
By the time you’re done reading this post, you’ll know how to prepare. The traditional method requires care and attention. But you’re rewarded with a delicious infusion.
You’ll need a gourd and a bombilla (metal straw). Gourds come in shapes, sizes, and materials. For traditional route, use a calabash gourd.
How to Prepare and Drink
Fill gourd 2/3 full with leaves. Pour hot water on top of the leaves and sip through the bombilla. Refill and drink until weakens. First sips may allow leaves through, but bombilla seals as expands around it.
Grab your gourd, fill 2/3 with loose-leaf. Give 2-3 good shakes to remove polvo (powder) to avoid clogging bombilla. Make half-moon of leaves at bottom of gourd mouth with free space at top. Pour small amount cold water over leaves before hot to protect nutrients.
The gourd requires skill. But it helps connect. Warm gourd overflows with froth. Bombilla rises, inviting shared connection. Versatile herb with thousand ways to brew, but gourd is central.
To use a cup
Fill the gourd with leaves. Pour hot, not boiling, water over the leaves.
About Gourds
Calabash gourds are traditionally made from a hollowed-out gourd. They are used to hold the leaves and water.
To prepare a calabash gourd, fill three-quarters with loose leaves and hot water. Leave for a day, topping up as the water level drops. This seals the walls, removing any flavours from the gourd itself.
Key Points
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is served with a metal straw called a bombilla. It’s traditionally drunk from a container made from a calabash gourd or cattle horn. Proper cleaning and storage is essential to preserve flavours. Using good quality loose leaf with genuine flavour, texture and scent is key.
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Whether made from squash, wood, glass, or stainless steel, there is a gourd for everybody. Each is a piece of art. The gourd requires attention and skill. If opened to its magic, it can help us slow down and connect.
Instructions
To use, put bombilla in empty gourd. Fill 2/3 full of leaves. Pour hot, not boiling, water on top. Refill and drink until weakens. Clean regularly to prevent mold.