The traditional mate gourd
The drink is prepared in a gourd vessel called mate. The gourd gets nearly filled with yerba, and hot, not boiling, water is added. The most common way involves carefully arranging the yerba before adding water. The gourd gets filled half to three-quarters with yerba first.
Argentinians drink up to 14 pounds of the infusion per year. It’s ingested in 90% of households. Over a pound is in the monthly food basket. Argentinians drink it for breakfast with juice or before sunset, hot or cold.
The traditional gourd was hollowed-out, now made from other materials. After putting in the leaves, shake or crush it. Add hot, not boiling, water. The first sips may allow leaves through, but it seals as mate expands around the bombilla.
Making a gourd
Making a calabash gourd takes a year from planting to fully dried. Clean carefully, draw a picture, engrave and burn it to ensure it lasts. I make bombillas like Maya Indians did, out of reeds. I sell gourds to Europe, eventually I’d like to expand.
Preparing mate in a gourd
The traditional way to drink the infusion is to continuously sip it for several hours, adding more leaves or water as needed. Each steep releases more flavor and nutrients. Mate is often enjoyed socially while gathered in nature, which creates a bond between people.
The most common mate vessel is a gourd made from a calabash squash which comes in various shapes and sizes. Mate is prepared by filling the gourd about three-quarters full with dry mate leaves and twigs, then adding hot water. A metal straw with a filter called a bombilla is inserted to strain out the leaves while drinking the infusion.
The simplest method for many is to treat the leaves like any other loose tea; steep it in hot water and then filter out the leaves before drinking. In order to enjoy mate in the traditional way, you must prepare it properly.
Mate cups
The traditional yerba mate gourd is made from a calabash squash but there are also many other types of yerba mate cups available. Sometimes referred to as a mate cup, this is merely a container made to hold the mate tea as the person consumes it. The first thing you’ll need is a gourd (also called a mate). Gourds come in all shapes, sizes, and materials. If you want to go the traditional route which I recommend, you’ll need a calabash gourd. Share Yerba Mate with a Gourd and Bombilla.
This stimulating tea has a unique method of preparation involving a special cup (gourd or maté) and filtered straw (bombilla). By far, the most popular way of drinking yerba maté is to follow the centuries-old preparation style using a bombilla (filtered straw) and maté (gourd or cup). When people gather to drink Mate tea from a Yerba mate gourd, there is even some degree of ceremony associated with this gathering.
Do you have to use a gourd?
The yerba mate gourd requires attention and skill. But if we open to its magic, the gourd can be a great teacher. It can help us slow down and connect.
To make mate traditionally, you need a gourd, loose leaf tea, hot water and a bombilla for filtering. Mate can be served in a gourd made from a calabash gourd or cattle horn.
Caring for a yerba mate gourd requires delicate attention. But reward comes as a delicious, energy-boosting infusion. You need a gourd, loose tea cut with leaf and stem, and a bombilla.
We prefer a whole-plant tea cut that balances leaves and stems over many pours. Leaves provide vitality; stems lend softness. We keep powder low to prevent clogging.
First moisten yerba with cold water to release flavor. Then add hot, not boiling, water, whether in a gourd or mug.
Of course, you can prepare mate in your gourd and drink it yourself. But traditionally mate is shared, so you shouldn’t bring your own gourd to gatherings.
The rich, complex flavor of mate from a gourd comes partly from the gourd itself curing over time. Claims say drinking from a gourd and bombilla extracts the most nutrients. The ritual of gourd mate forces you to take time for the experience.