The calabasa gourds are the traditional, iconic máte vessel for for the traditionalist who likes to blast off on mateine (the jury is still out if this is a real thing. We think it’s just caffein). They are lighter weight than the wood gourds, though slightly more delicate. They hold much more liquid than the wooden gourds, so you can really settle in and enjoy that máte when it’s stopped on you on it’s rotation around the circle.
Be sure to “cure” your gourd before you use it. We suggest using room temperature water and letting it soak for 1-2 days. Different spices and herbs can sometimes lend a light flavoring to the gourd. Ease the gourd into humidity at first. We leave our spent máte tea in the gourd after each use, which keeps it seasoned and ready for our next cup.
These were hand picked in Argentina for quality because we were frustrated with the durability of the ones we were finding elsewhere.
Don’t forget to pick a bombilla (pronounced “bom-bee-sha” or “bom-bee-ya”). Bombillas are the traditional straw through which the mate is drunk. They have a filter at the bottom to keep out the loose mate tea. Wooden ones get less hot, though they can be more prone to clogging as they soak with water, while the metal ones have a screw-on base that allows cleaning from time to time.
Read more about Yerba Máte culture and how to prepare a drink right here on the DSM website.
Authentic gourds imported from Argentina