What kind of gourd is used for the herbal tea?
You can make the South American drink just how you make any other tea. Simply use 1 tablespoon of leaves per 8 ounces of water, let it steep for 3-5 minutes, and presto! The gourd, typically made from a hollowed-out squash or gourd fruit, offers unique benefits for preparation. It provides a natural and authentic experience, allowing you to fully appreciate the rich flavor and aroma of the leaves.
Most 8 and 12oz gourds will fit standard car cupholders and some also come with lids that can be used to hold the herbal tea during bumpy roads or to let you sip any other drinks from the mate.
For those looking to make the infusion traditionally, it’s easier than you’d expect! All you need is a gourd, loose leaf tea, and hot water along with your bombilla for filtering your leaves from the gourd.
Grab your gourd, and fill up two-thirds of it with some loose-leaf tea. Cover the entire top of the gourd, and give it 2-3 good shakes to get the polvo (powder or dust) out. It can clog up your bombilla. Pour a small amount of cold water over the leaves, to help protect the nutrients from the hot water you’re going to pour in.
How do you cure a gourd for the South American drink?
Curing a gourd provides little benefit other than removing loose plant material. But if you want to do it for traditional reasons, go for it. Curing is synonymous with cleaning. If you found this article helpful, you might want to check out our store because we offer the herbal tea, mate gourds, and bombillas. We also provide pre-cured calabash gourds so you don’t have to worry about doing it yourself.
Below are some things to consider when trying to make the herbal tea in a gourd.
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The Yeba Maté gourd is made from the fruit of a gourd vine (Iagenaria siceraria). Its preferred size and shape vary. These natural gourds are tailored and decorated, taking on forms and colors, according to each gaucho’s taste.
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If you see small dark spots in new gourds, is perfectly normal. Do not panic.
Brewing the South American drink at home can be an exciting journey, exploring different brewing techniques that enhance its flavors. From traditional methods to modern twists, there are ways to make your cup of unique.
By the time done reading this post, you’ll know how to prepare like a professional cebador (server). The traditional method requires care and attention. In the end, rewarded with a delicious infusion.
You’ll need a few tools…
Equipment:
- Mate Gourd
- Bombilla
Fill gourd 2⁄3 with loose leaves. Tap to one side to create a pit. Moisten the pit with water. Insert bombilla into the pit. Pour small sips of water into the pit. Share and enjoy!
Making your own tea at home is simple and rewarding. Follow the steps to brew delicious tea that suits your taste.
To make espresso, fill basket with leaves. Moisten with cold water. Make sure loosely packed. Dilute with warm water.
The plant is harvested and brewed similar to tea, to make popular beverage. It’s everything about growing, preparation, and drinking condensed into one helpful page!
To prepare traditionally, fill a mate gourd two-thirds with loose leaves. Tap the leaves to create a half-moon shape in mouth of gourd, leaving space at top. Pour small amount of cool water over leaves to protect nutrients from hot water. Insert metal straw into leaves and pour sips of 150°F water into space in leaves. Drink and share mate by passing gourd between people.
Mate cups are traditionally made from a gourd but can also be wood, glass or silicone. They vary in shape and size.
Argentinians usually drink for breakfast with fruit juice or before sunset. Mate brings emotional links between people sharing the drink beyond the act itself. But mate is now also consumed from cans, bottles and energy drinks so it’s on the go. Mate consumption in Argentina is 14 pounds per person per year, in 90% of households.