Yerba Mate, the legendary libation of gauchos and vaqueros working the South American lowlands, is traditionally sipped from a mate gourd and bombilla. (Ideally this scenario would include vintage South American textiles and a 19th century estancia.) The hand-crafted hollow calabash gourd* will mature beautifully over the years adding unique nuance to each cup. The bombilla, a perforated straw, performs as a light filter. The gourd must be seasoned, or "cured," prior to using.

*Please note that each calabash gourd is an organic, artisan crafted product and slight tonal and shape variations are to be expected, making every vessel unique and authentic.

How to cure the gourd:

Scrape the dry, flaky material from the inside of the gourd with a spoon.
Fill the gourd with loose yerba mate.
Pour in hot water.
Let the gourd sit for 24 hours.
Empty the gourd and scrape inside again.
Rinse well.
Repeat this process once again, rinsing well at finish.

Your gourd is now ready to use! Remember the following notes to keep the gourd in good shape for years to come:

Do not use soap or a dishwasher when cleaning the gourd. A thorough rinse is sufficient.
Do not leave used tea leaves in the gourd for extended periods after use.
Empty gourd after use, rinse well, and allow to dry thoroughly in between uses.
If you use additional herbs or flavors in your gourd, your gourd will acquire those flavors afterward.
It is natural for the inner walls of your gourd to stain greenish-black over time.

Place de Vosges Cup and Saucer

About Place de Vosges Cup and Saucer

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