The basic cup is made from a gourd. It can be simple or elaborately designed. Using a yerba mate gourd allows you to fully appreciate the flavor and unique benefits. It’s important to read reviews and compare prices before making a purchase.
When people gather to drink mate tea from a gourd, there is even some ceremony associated with this gathering. There are rites performed the same way every time, including:
- Gathering around a campfire in reverent silence
- Passing the cup around the circle
- Ending their time with peaceful conversation
The traditional gourd is made from a calabash squash fruit which varies in shape and size and possesses a very hard shell.
The traditional way to prepare and drink the herb is in a gourd, known as the mate. After you place it inside, you shake or crush it. Just a little bit of cold water will do, enough to get it wet and release a bit of the flavor. One of the main benefits of drinking it the traditional way is that you can be sure you are extracting all the goodness. You will be repeatedly steeping it and agitating the herb with the sucking action from your bombilla sips.
It is a small bush that produces evergreen leaves used to make tea. There are 4 main components:
- Gourd
- Metal straw to strain the leaves
- Herb
- Hot water
It is harvested and brewed similar to tea, to make a specialty beverage popular throughout South America.
Using a gourd allows you to fully appreciate the flavor and unique benefits. It’s important to read reviews and compare prices before making a purchase.
It is the perfect complement to an adventure. Unlike all the types, gourds come in a lot more shapes, sizes, materials, etc. And deciding which one to buy can be very stressful as they all have their own pros and cons. Some require a lot of responsibility, while some don’t.
Whether you’re in the US or anywhere else, as long as you can maintain reasonable control of the climate and conditions, then it is possible to cultivate it.
It is made by soaking dried leaves of the holly species in hot water and is served with a metal straw. This is merely a container made to hold the tea as the person consumes it.
Before first using your gourd, fill up three-quarters with loose-leaf and hot water. Leave it like this for a day. As you observe the water going down, continue to pour more hot water in. It’ll take a few hours to notice the gourd absorbing the water, but add more hot water whenever you notice this. One of the main benefits is that you can be sure you are extracting all the goodness. You will be repeatedly steeping and agitating the herb with the sucking action from your bombilla sips. There are five main materials used.
Although gourds are traditionally made from natural fruit, many boast man-made materials for durability. And these are characteristics from our top choices:
- Traditional calabash squash
- Manufactured materials like glass, wood, etc.
The traditional way is in a gourd. These were hollowed-out, but today you can purchase one manufactured from other materials. After you place the herb, shake or crush it. Whatever method you are using, you need first to moisten the herbs with some cold water.
The gourd holds the leaves and water. When drinking share. Refill the gourd until the flavor is gone. Too many refills can be unsafe. The gourd needs cleaning. For multiple refills, keep the temperature low. This enhances the flavor. Treat the gourd respectfully. Prepare properly to enjoy the stimulating flavor.
If you prepare with a tea strainer instead, then a kilo will last longer. When preparing this way, the size is similar to other teas. If one tablespoon comes out to 3-5 grams, you can get 250 servings from one kilo!
The traditional gourd requires attention. But if we open to its magic, it can help us slow down and connect.
It is central. Stainless steel gourds are easy to start with and maintain.
It’s easy. All you need is a gourd, loose leaves, hot water and your bombilla for filtering the leaves.
You can harvest plants after years. Seeds need processing first to maintain readiness. Otherwise it’s difficult.
Drinking traditionally extracts all the goodness. You repeatedly steep, agitating them. This leads to clearer results over months.