DRINKING YERBA MATÉ THE TRADITIONAL WAY
+ how to use the gourd & bombilla
Yerba Maté is traditionally prepared in a gourd (see stripped small cup in photo), which is lined with cork and is used as a cup. Bombillas are metal straws used to drink the maté out of your gourd. At the end of the straw there is a filter, so you can sip your tea as the tea leaves float freely in your cup without sucking up leaves!
Yerba Maté comes from a tree native to the forests of South America and the history of it dates back to the 16th century, when it was traditionally consumed by the native Guarani people for its medicinal properties.
Fun Fact: Indigenous people chewed the evergreen leaves during marches. It gave them the strength, energy as well as high spirits. ☀️
More on the gourd & bombilla.
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The gourd requires a curing process, similar to cast iron. Curing occurs as you keep using your gourd and this prevents cracking, molding and improves the flavor of your tea.
In metal bombillas, the lower end is perforated and acts as a metal filter, which is used to separate the maté infusion from leaves, stems and other maté debris. The filter on the straw can be removed and opened for cleaning.
IN A NUTSHELL:
Yerba Maté is fresh, clean and grassy! It is dense in nutrients, high in caffeine and is great for stimulating digestion and metabolism, while promoting overall wellness.
BREW TIPS:
Yerba Maté is lovely served hot, iced, unsweetened or with a spoonful of honey! Avoid steeping in overly hot water to prevent tea from tasting astringent.
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