When first using a gourd, fill it with leaves. Pour in hot, not boiling, water. Listen as the gourd absorbs the water. Refill with more hot water over the next day, allowing the gourd to cure.
Gourd Designs
A gourd is traditionally carved from a calabash. It can be simple or elaborately designed with leather, silver, ceramic. A metal straw with a filter, called a bombilla, is used to strain the leaves while drinking the infusion.
The brew is made from the leaves of a South American holly bush. It has an earthy, tobacco-like flavor. To prepare it, fill a cured gourd with loose leaves. Insert a bombilla. Slowly pour hot, not boiling, water over the leaves. Let it steep before drinking in rounds by refilling the gourd.
Consumption Guidelines
Drink no more than 2-3 beverages per day. Avoid drinking in the evening due to the caffeine content. For the best flavor, use a blend of leaf and stem. Too much powder can clog the bombilla.
Water Temperature
Using hot but not boiling water brings out the best flavor. Boiling water can make the tea taste bitter. Water that is too cool may not properly extract the flavors. The ideal temperature is about 150°F (70°C).
Cups and Accessories
The basic cup is a hollowed out gourd but can also be made from wood, glass, or silicone. The bombilla is placed in the cup which is passed around and shared between friends. The brew can also be served cold, in which case it is called tereré.
Global Popularity
The caffeinated drink is traditionally consumed in parts of South America. It is also popular among the Druze community in Syria and Lebanon.
Before first use, gourds need to be cured. They come in many shapes, sizes, and materials. The bombilla is a critical component. It is used to strain the leaves to produce a smooth flavorful tea.
Ideal Preparation
The ideal way to prepare it is to fill the gourd about 3⁄4 full with leaves, gently shake to mix the leaves, then pour hot but not boiling water to leave room. Let steep 3-5 minutes then enjoy. Be sure not to overfill the bombilla, and pour the water slowly initially to allow proper absorption without overflow or choking the bombilla.
Consumption Guidelines
150°F (70°C) brings out the best, balanced flavor. South Americans safely drink 1-4 liters daily. Elsewhere it’s common for devotees to drink 1-2 liters per day. It has approximately 85mg caffeine per 8oz serving, slightly less than coffee.
The brew is an herb native to South America. It is used to make the national drink of Argentina, Paraguay, Uruguay and Southern Brazil. The brew is consumed 6 to 1 over coffee in these countries. The origins of the brew are filled with folklore. There are two main processes that influence the taste. The first step would be the grounding of the raw leaves into the producer’s specifications.
Flavor Profiles
The brew brewed with water is astringent and bitter. It tastes earthy and is an acquired taste. To get the taste I wanted, I sweetened it just a bit and added lime slices which brought out a brightness in flavor.
Health Effects
It contains 42.3mg of caffeine per 250ml serving. By comparison, coffee has 172.2mg per 250ml, whereas black tea contains 44.4mg per 250ml. People who drink it occasionally do not suffer from diseases, but regular, long-term consumption may increase cancer risks since it contains PAHs which are usually carcinogenic.
When it comes to drinking it, there’s more to it than just the ideal temperature and serving size. Drinking it is a social experience that involves sharing with friends, passing the gourd, and following traditional customs. As someone who enjoys this beverage regularly, I believe that understanding these etiquette practices is crucial for fully appreciating the cultural significance.
Components
The brew is a small bush that produces leaves used to make tea. The plant is native to southern South America and is popular in Argentina, Uruguay, Bolivia, Paraguay, Brazil and Chile. There are 4 components that make up drinking it:
- Gourd – the basic cup made from a gourd
- Metal Straw (bombilla) – strains the leaves so you can easily suck up the brewed tea
- The leaves
- Hot Water – to brew the leaves
Traditional Customs
The traditional way to drink it involves a gourd (mate in Spanish), a metal straw (bombilla), leaves, and a thermos of hot water. Put a pile of leaves into the gourd, add hot water, and sip through the straw. Drinking it this way is part of the culture in Argentina, Paraguay, Chile and Brazil.
It’s generally infused with hot water and prepared in a mate cup – a hollowed gourd or one made from wood, glass or silicone. A bombilla – metal straw – is placed in the cup which is passed and shared.
In the traditional way you share the gourd with friends and family. Fill 3⁄4 of the gourd with leaves then put your palm on top and shake, mixing the dust with other particles. Tilt the mate cup at a 45° angle and leave space for water. The ideal temperature is 170°F – boiling water will be bitter.