Preparing the Gourd
Curing the gourd is an essential step in preparing it for use, as it helps preserve and improve the taste. The traditional method involves rinsing thoroughly, letting dry completely, sanding inside to smooth the surface improving taste and prevents rough edges affecting drink quality.
Gourds take on the flavor but also impart their slightly sweet flavor. A gourd in use for a year will provide a more flavorful steep than a fresh gourd. There are 3 main gourd types: natural from calabash, wooden, or synthetic steel/plastic.
Making the Mate
Fill your gourd 2⁄3 full with mate leaves. Tap the leaves to one side to make a pit. Pour a bit of cool water in the pit to moisten the leaves. Insert your bombilla into the pit. Then pour small amounts of 150°F water into the pit.
Use water slightly cooler than boiling, as excess heat makes mate bitter. Some like to add sugar. You can also make cold mate drinks by using juice instead of hot water.
Add leaves to fill about 3/4 full. Insert bombilla straw to reach bottom. Pour warm water in circular motion to saturate leaves.
Drink the infusion by sipping from the bombilla.
Cleaning
To clean, rinse gourd and bombilla with cold water. Air dry upside down. Dust interior with yerba mate leaves to absorb moisture before storing.
Components
There are 4 components:
- Gourd – the basic cup.
- Metal straw (bombilla) – strains the leaves so you suck up the brewed tea.
Sharing Mate
When sharing, keep in mind etiquette and significance.
Avoid evening consumption if sensitive.