The gourd, typically made from a hollowed-out squash or gourd fruit, offers unique benefits for mate preparation. It provides a natural and authentic experience, allowing you to fully appreciate the rich flavor and aroma of the leaves. The gourd also acts as an insulator, keeping the mate warm for longer periods.
Materials
There are five main materials used for making Gourds:
- Calabash (Squash)
- Wood
- Glass
- Metal
- Silicone
The most traditional is the “neck” or “lip” mate. In Paraguay the mate is drank cold, replacing the hot water for water and ice, sometimes with a mixture of herbs, and instead of the gourd, a cured cow horn is used.
Preparing Mate
To prepare mate, the gourd is filled approximately 2⁄3 with yerba. The yerba is then tilted on one side and a little hot water is added to help place the bombilla. Once the yerba swells, more hot water is poured into the gourd to obtain the infusion. Afterward, the cebador tastes the first brew before passing it around.
Yerba mate gourds are available in different materials, sizes and shapes. Sometimes referred to as a mate cup, this is merely a container made to hold the mate tea.
Curing Methods
To remove loose material inside, we will use one of two curing methods below:
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Traditional Method: Add yerba mate inside. Let sit in ventilation for 2-3 days, refilling as it absorbs. Rinse thoroughly.
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20 Minute Method: Gently scrape inner pulp with cotton ball. Fill with hot water. Let dry under sun.
The longer the gourd is used, the better the mate tastes. Only natural materials like wood or calabash need curing. This seals pores to prevent cracking, mold, and improve flavor.
Consider rinses after sweeteners. Customized gourds take 6 months to grow and 6 months to dry.
Yes. Use a tea strainer, tea infuser, teapot, or French press instead.
Never use boiling water. Temperatures of around 140-170oF work best. For every 8 ounces of fluid, use 1 tablespoon of yerba.
Tea Strainer, Infuser, or Teapot:
Add yerba and pour in warm water. Brew for a few minutes before drinking.
French Press:
Add yerba and pour in warm water. Let steep then press.
When making mate without a gourd, avoid using boiling water as it can burn the leaves. Also be careful not to add too much or too little yerba, which affects taste.
If you take good care of it, clean it after every use, a yerba mate gourd can last you practically your whole life.
To make your gourd last forever:
First, clean your gourd after every use, leaving not even a single speck of yerba inside. Second, keep your gourd in a cool, dry location when not in use. And lastly, don’t drop it.
In Paraguay the mate is drank cold instead of hot, replacing the hot water for water and ice, sometimes with a mixture of herbs. Instead of the gourd, a cured cow horn is used.
To prepare mate:
Make a half-moon of yerba on the bottom and free space at the top. Pour cold water over the leaves then hot water. Drink until you hear slurping noises. Refill, pass to a friend.
Yerba mate leaves are dried before storing. It contains caffeine, antioxidants, vitamins making it a healthy stimulant, but not psychedelic. The effect is softer and longer than coffee. However it can be overdosed, resulting in irritability and disturbing sleep patterns. It improves the overall work of the body, valued more than coffee. However it is not very well studied and can have disadvantages if consumed excessively.