Arielle Cruz
Curing a mate gourd is a traditional way to prepare a yerba mate gourd for use. Curing the gourd improves the flavour and lengthens the flavourful life of the gourd. The curing process involves filling the gourd with wet tea leaves or tea bags and leaving it for a few hours or days. Some people add alcohol to the wet tea leaves, although this is optional. After curing, the gourd should be cleaned and dried thoroughly. The curing process can be repeated to enhance the flavour of the gourd.
| Characteristics | Values |
|---|---|
| Purpose of curing | To remove unpleasant taste, prevent mould, and enhance flavour |
| Materials | Mate gourd, used yerba tea leaves or tea bags, alcohol |
| Step 1 | Remove debris and rinse gourd with warm water |
| Step 2 | Fill gourd with wet tea leaves and leave for a few hours or overnight |
| Step 3 | Clean and dry gourd thoroughly, removing tea leaves and oil |
| Step 4 | (Optional) Disinfect with salt |
| Step 5 | Optional) Repeat process for 2-3 days |
| Alcohol | Any alcohol can be added to the wet tea leaves |
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What You'll Learn
Filling the gourd with alcohol and wet yerba tea leaves
Next, fill the gourd with wet yerba tea leaves. If you don't have used yerba tea leaves, you can use split tea bags or soak fresh yerba leaves in water. Ensure that the leaves are just wet, and do not fill the gourd with water as this may cause the gourd to split.
After filling the gourd with wet leaves, you have the option to add alcohol. Any type of alcohol will do, and this step is entirely optional. Once you have added the alcohol, leave the gourd for a few hours or even overnight.
Finally, clean the gourd thoroughly to remove the yerba and oil. Your mate gourd is now ready for use! Over time, the gourd will absorb more and more flavour from your yerba tea.
It is important to note that after each use, you should remove the used yerba leaves and keep your gourd dry to prevent mould from forming.
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Leaving the gourd for a few hours
Leaving your gourd to sit for a few hours is a crucial step in the curing process. Firstly, you should fill your gourd with old, used yerba tea leaves. If you don't have any used yerba, you can use split teabags or soak some fresh yerba in water. It is important that the yerba/tea is just wet—be careful not to fill the gourd and leave it soaking in water, as this will likely lead to the gourd splitting.
Some people add alcohol to the wet yerba at this stage. This is completely optional, but if you do decide to add alcohol, remember that any type will do. Leaving the gourd for a few hours allows the alcohol and wet yerba mixture to work its magic. The gourd will absorb more and more flavour over time.
After leaving the gourd for a few hours, it is now time to clean it thoroughly. Remove the yerba and oil and your gourd is ready for use. You can now prepare a normal mate.
It is important to remember that after use, you must remove the used yerba and keep your gourd dry. Mould is likely to form if the gourd is not dried properly. Similarly, never leave your gourd soaking in water, as this will cause it to split.
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Cleaning the gourd
Instead, to clean the gourd, start by gently scraping the interior walls with a spoon or a mate cleaning tool to remove any residual particles, dust, or loose tissue and material. This is a crucial step as new calabash gourds typically contain these particles inside, and if they are not removed, they can impart a bitter taste to your mate.
After scraping, rinse the gourd with warm water, ensuring that it is entirely clean. Some sources recommend repeating the process of rinsing and scraping multiple times for maximum effectiveness.
Once you have finished cleaning the gourd, you can proceed with the curing process.
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Removing debris and using salt as a disinfectant
Curing a mate gourd is a traditional way to prepare the gourd for drinking yerba mate. It is believed that the curing process improves the flavour and lengthens the flavourful life of the gourd.
The curing process involves removing debris and using salt as a disinfectant. Firstly, it is normal for there to be 'paper'-like debris inside a natural mate gourd, and possibly some seeds. The inside may be slightly black. To remove this debris, wash out the gourd with warm water – no soap – and scrape the debris out with a spoon. If the gourd is pear-shaped, do not remove the 'bud', as this will cause leakage.
Next, pass salt around the inside of the gourd. The salt acts as a disinfectant. This step is optional but can be helpful if mould develops in the gourd later on.
After removing the debris and passing salt around the inside, the gourd is ready to be filled with used yerba leaves and left to sit for a day. Alternatively, fill the gourd with wet yerba tea leaves and leave for a few hours. Some people add alcohol to the wet yerba at this stage – this is optional. After a few hours, clean the gourd thoroughly to remove the yerba and oil. The gourd is now ready to use.
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Drying the gourd
Drying your mate gourd is an important step in the curing process. Firstly, it is important to note that your gourd should never be left to soak in water, as this will cause it to split. To dry your gourd, shake out all excess water and dry it pointing down on a drying rack. Do not let it dry on a radiator, as this could cause it to over-dry and crack. It is also important to let the gourd dry face-up, so that air can flow inside it. Leaving it in the sun for 30-45 minutes or placing a paper towel inside for an hour are also good ways to ensure your gourd dries thoroughly.
The curing process is repeated for two to three days, so it is important to let the gourd dry thoroughly each time. If you are using alcohol to cure your gourd, be sure to let it dry completely before proceeding with the next steps.
If you are curing a wooden gourd, you may want to waterproof it by applying a coat of synthetic varnish or colourless shellac to protect it from moisture.
Once the curing process is complete, you can prepare your first mate. Fill the cured mate vessel with yerba mate, gently tapping it to settle the leaves. Tilt the mate at a 45-degree angle, allowing the yerba mate to rest against one side. Insert the bombilla (metal straw with a filtered end) into the mate, ensuring it reaches the bottom of the vessel without touching the cured walls. Pour warm water (approximately 70-80°C) into the empty space of the mate, moistening the yerba mate. Allow the water to be absorbed by the leaves. Sip through the bombilla, allowing the mate infusion to fill your mouth. Avoid stirring the mate and instead rotate the bombilla periodically to ensure a consistent flavour.
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Frequently asked questions
Curing a mate gourd with alcohol is a simple process. First, fill the gourd with old, used yerba tea leaves. If you don't have any used tea leaves, you can use split tea bags or fresh yerba leaves soaked in water. Ensure that the yerba/tea is just wet. Do not fill the gourd with water as this will cause it to split. Next, add alcohol to the wet yerba—any type of alcohol will do. Leave the gourd for a few hours, then clean and remove the yerba and oil. Your mate gourd is now cured and ready to use!
There are various opinions on how long to leave the alcohol in the gourd for. Some sources recommend leaving it for a few hours, while others suggest leaving it for 24 hours or even repeating the process for 4-5 days. Ultimately, the length of time you leave the alcohol in the gourd is up to you, as the curing process can be tailored to your preference.
Curing a mate gourd is essential to enjoying its authentic flavour and preventing mould from forming. The curing process improves the flavour and lengthens the flavourful life of the gourd. It also removes any unpleasant or bitter tastes that an uncured gourd may impart on your mate.
