How to Drink Maté from a Gourd: The Complete Ritual

Drinking maté from a calabash is far more than a simple infusion — it is a social ritual passed down through centuries in South America. With Teatower's Maté Amazônia — with its notes of mango, clementine and banana — this ritual becomes accessible to everyone, even complete beginners. In this guide, Trevor, our certified tea sommelier, walks you through everything: from seasoning your calabash to that last fruity sip.

Maté and the calabash: a South American tradition

Yerba maté (Ilex paraguariensis) is the national drink of Argentina, Uruguay and Paraguay. It has been enjoyed for centuries in a calabash — a dried gourd — through a bombilla, a metal filtering straw. The ritual is above all a social act: the calabash is passed around a circle of friends or family, shared with warmth and intention.

Teatower's Maté Amazônia reinvents this tradition with exotic aromas of mango, clementine and banana, which naturally soften maté's characteristic bitterness. It is our ideal fruity maté for discovering the calabash ritual without being overwhelmed by the intensity of a traditional maté.

"The Amazônia is my go-to recommendation for anyone wanting to explore the calabash ritual for the first time: its fruity aromas balance the astringency of the leaves and forgive the small temperature slip-ups that every beginner makes."
— Trevor, Tea Sommelier at Teatower

What you need to prepare maté in a calabash

Before you begin, gather the following:

• A calabash (50–150 ml) — natural gourd, wood, ceramic or silicone
• A bombilla — stainless steel filtering straw
• A kettle with temperature control
• Teatower Maté Amazônia loose leaf — 100 g (recommended for the calabash)
• Water at 75–80°C (never boiling)

⚠️ Golden rule: never pour boiling water (100°C) over maté. It scorches the leaves, destroys the fruity aromas of the Amazônia and releases excessive bitterness. The target temperature is 75 to 80°C.

Seasoning your calabash: an essential step for new gourds

A natural gourd calabash must be seasoned before its first use. This step seals the inner walls and develops the characteristic woody flavours unique to the vessel.

1. Fill with damp maté: fill the calabash three-quarters full with maté (an everyday maté works perfectly). Add water at 70°C and leave to rest for 24 hours.
2. Empty and scrape: discard the maté and gently scrape the inside with a spoon to remove the surface layer. Rinse with warm water — no soap.
3. Air-dry: place the calabash upside down on a clean cloth and leave to dry at room temperature for 24 hours. Never use an oven or microwave.

If you are using a ceramic or silicone calabash, skip straight to preparation — no seasoning required.

How to prepare Maté Amazônia in a calabash — 6 steps

Step 1 — Fill the calabash three-quarters full

Add 1 to 2 heaped tablespoons of loose leaf Maté Amazônia to the calabash — roughly three-quarters of its volume. The more you add, the more concentrated and full-bodied the brew will be.

Step 2 — Tilt and pre-moisten

Tilt the calabash at 45° so the maté slides to one side. Pour a small amount of lukewarm water (40–50°C) into the empty space. Wait 30 seconds. This step protects the mango and clementine aromas and shields the leaves from thermal shock.

Step 3 — Position the bombilla

Cover the top of the bombilla with your thumb, push it into the damp side of the maté, then release. The bombilla should rest against the wall of the calabash, filter end down. Do not move it again after this point.

Step 4 — Pour water at 75–80°C

Gently pour hot water into the empty space, without wetting the top of the dry leaves. Fill to about 1 cm below the rim. The water will gradually work its way through the maté.

Step 5 — Sip slowly

Drink directly through the bombilla, gently and without drawing too hard. The first sips are the most intense. You will taste the maté at its purest first, then the mango and clementine notes of the Amazônia open up gradually with each sip.

Step 6 — Re-infuse up to 8 times

Once the calabash is empty, pour fresh water at 75–80°C without moving the bombilla. Maté is beautifully suited to multiple successive infusions — the first are invigorating and full-bodied, while the later ones soften and reveal more of the fruity aromas.

"The banana aromas of the Amazônia really come into their own from the third infusion onwards. Don't discard your maté after the first cup — that's where the real fruity magic happens. The fourth and fifth infusions are my personal favourites: round, mellow, almost dessert-like."
— Trevor

The cold version: Tereré with the Amazônia

In summer, the Guaraní tradition offers tereré: maté brewed with cold or iced water. Maté Amazônia is perfectly suited to this version — its tropical fruits express themselves quite differently when cold, delivering a refreshing and invigorating drink.

1. Prepare the calabash as described (steps 1–3).
2. Prepare a jug of cold water with ice cubes and a few slices of fresh mango.
3. Pour the iced water over the maté.
4. Enjoy immediately (a maximum of 2–3 cold infusions).

Caring for your calabash and bombilla

• After each use: discard the maté and rinse with warm water — no soap. Leave to dry upside down on a cloth.
• Bombilla: run hot water through the filter. A thin pipe cleaner helps if the filter becomes blocked.
• Never put a natural gourd calabash in the dishwasher.
• If mould appears: fill with water and a teaspoon of bicarbonate of soda, leave for 1 hour, then rinse thoroughly.

Frequently asked questions about maté in a calabash

Does maté contain caffeine?

Yes — maté contains mateine, an alkaloid from the caffeine family but with a gentler, more gradual effect. The Amazônia delivers a boost of energy without the sharp spike associated with coffee. Avoid drinking it in the evening if you are sensitive to stimulants.

Can I use Amazônia tea bags with a calabash?

Tea bags are convenient but not suited to the traditional calabash — they contain too little maté and do not allow for multiple re-infusions. Choose the 100 g loose leaf version for the full calabash experience.

My maté is too bitter — what should I do?

The most common causes are water that is too hot (>80°C), too much maté in the calabash, or waiting too long before drinking. Lower the temperature, reduce the amount of leaf slightly and begin sipping as soon as the calabash is filled.

My bombilla is blocked — what should I do?

Never blow into the bombilla. Cover the top end with your thumb, briefly invert the calabash over a ledge, then set it back down. The fine maté particles will naturally resettle.

Can I sweeten Maté Amazônia?

The Amazônia is naturally sweetened by its fruit aromas, so there is really no need. If you do wish to add sweetness, half a teaspoon of cane sugar dissolved in the hot water works well. Milk is not recommended — it masks the fruity aromas entirely.

Ready to try the ritual for yourself? Order Teatower's Maté Amazônia loose leaf (100 g) — enough for 10 to 15 full calabash sessions.