Gourd for Yerba Mate tea

Calabash Gourd

A Calabash gourd is a must-have for all Yerba mate tea lovers! The mate leaves are poured directly into the cup and then covered with hot water. The bombilla, the metal straw, works as a filter to prevent the leaves from entering your mouth.

Care Instructions: It is important that you read this entire text.

The Calabash gourd is made from natural materials, so it is necessary to follow these instructions before use, both to clean it and to make it waterproof and fill any potential cracks.

Before using it for the first time:

Fill the Calabash with 3/4 maté leaves and add hot water (max 70-80 degrees). Let it stand for at least 24 hours, adding more water as it gets absorbed. Empty it and gently scrape the inside to remove any residue. Make sure to dry it thoroughly to remove all traces of moisture. During this process, the Calabash may slightly change color as it absorbs water. This prevents cracking, mold growth, and enhances your mate experience.

The longer you use your calabash, the better your Yerba mate tea will taste.

Daily use: After drinking your tea, empty it, rinse and let it dry. A calabash can develop mold if not dried properly. To keep it dry, place it in a warm place, preferably at a 45° angle. You may also use a cotton cloth to wipe away excess water.

Note: Never wash it with dishwashing detergent or in the dishwasher.

Note: Do not pour boiling water directly into an unused or very dry calabash as there is a high risk of it cracking. If you drop it on the floor, small cracks may also appear, so handle it with care. Glimja does not replace cracked or leaking calabashes due to misuse.

How do I make Mate tea in a calabash?

Fill your calabash halfway with Mate leaves, use less if you prefer it milder, and more if you want stronger tea. Pour a little cold water over the leaves.

Then pour hot water (70 to max 90 degrees). Never use boiling water. Insert the bombilla and let it stand for a moment, then simply enjoy. When the water runs out, you can refill again and again. The flavor diminishes after each refill, but you can keep refilling many times as long as you enjoy the taste. Never stir with the bombilla, just leave it be, otherwise its filtering effect will be destroyed.

Material: The calabash is made and carved from a natural squash (vegetable) called Lagenaria sicenaria. The material on the inside is typical for natural calabashes. It comes with an aluminum collar and a stainless steel straw (bombilla). Note: Sizes may vary slightly.

The calabash with its typical drinking straw (bombilla) is a traditional product from South America (Paraguay, Uruguay, Argentina), where yerba mate is consumed extensively. The calabash is called cabaça, calabaza, cuia or porongo.

Country of Origin: Made in Argentina by a family business.

Brand: Aromandise, France.

Aromandise never uses harmful substances and their products are manufactured in accordance with IFRA (International Fragrance Association) standards. They use recyclable packaging and work to reduce unnecessary product packaging. They absolutely do not use ingredients that come from endangered plant species or that endangered animals depend on. No animal testing is conducted whatsoever. Production is carried out in a way that minimizes environmental impact; for example, two new trees are planted when one tree is cut down. They are committed to fair trade and ethics. They collaborate with suppliers in developing countries with consideration for fair trade and social policy.