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After the purchase you ALWAYS you will receive a extra offer.

A package of Four 1 Mate (Gourd) + 1 bombillas (straws). You'll enjoy having extra bombillas to keep at your office, in your car, or take with you!.

Sturdy and inexpensive, these are great when you need extra bombillas to have on hand, give away to friends, etc. The exact shape and size vary slightly.

After receive it remember to cure the mate.
Both the wood vessels and the gourds must undergo curing to get a better taste before being used for the first time and to ensure the long life of the gourd. Typically, to cure a gourd, the wet inside is first scraped with the tip of a teaspoon to remove loose gourd particles. Mate herb and hot water is added next, and the mixture poured into the gourd. The mixture is left to sit overnight and the water is topped off periodically through the next 24 hours as the gourd absorbs the water. Finally the gourd is scraped out, emptied, and put in sunlight until completely dry. Drying the gourd near a Parrilla (barbecue grill) is common in Argentina or Uruguay and adds a smokey flavor to the gourd.

HISTORY of Mate (beverage)

Mate (Spanish pronunciation: [ˈmate]), also known as chimarrão (Portuguese: [ʃimaˈhɐ̃w̃]) or cimarrón, is a traditional South American infused drink, particularly in Argentina, Uruguay, Paraguay, southern states of Brazil, south of Chile, the Bolivian Chaco, and to some extent, Syria and Lebanon. It is prepared from steeping dried leaves of yerba maté (llex paraguariensis, known in Portuguese as erva mate) in hot water.
Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba inPortuguese, and a bombija or, more generally, a masassa (type of straw) in Arabic. The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called Alpaca; stainless steel, or hollow-stemmed cane. The gourd is known as a mate or a guampa; while in Brazil, it has the specific name of cuia. Even if the water is supplied from a modern thermos, the infusion is traditionally drunk from mates or cuias.
As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or spring sleeve to act as a sieve.
"Tea-bag" type infusions of mate (mate cocido) have been on the market in Argentina, Paraguay and Uruguay for many years under such trade names as "Taragüí Vitality" in Argentina, "Pajarito" and "Kurupí" in Paraguay, and in Brazil under the name "Mate Leão". This is considered a completely different drink. It is never drunk from cuias or called chimarrão, nor is it associated with the gaúcha culture.

1 Gourd 1 Bombilla Straw 1 Yerba Mate Tea Bag Infusion Argentino Gaucho Uruguay Brazil Paraguay Chile Tango



  • Handmade item
  • Material: PUMPKIN Wood Cane Metal
  • Ships worldwide from Argentina
  • Feedback: 17 reviews
  • Favorited by: 25 people