Making Maté

Traditional Gourd


The traditional South American way of making maté is in a gourd. Fill the gourd one-third full with the loose maté of choice then heat fresh water to around 208°, fill the gourd to the top of the rim and insert bombilla. In Argentina it is customary for the host to take the first gourd full. More water is added and the gourd is passed to the next person. This process repeats until all participants are satisfied.

If you choose to explore the cultural experience of using a gourd and bombilla, you must cure the gourd before use. The reason for curing the gourd is to close its pours and remove any leftover gourd flesh that may remain. K’tizo recommends using Mango Maté during the curing process to seal in a mango aroma. This scent will remain after the curing process is complete but will not affect the taste of traditional maté when used.

Gourd Curing Instructions


* Please clean Bombilla before use

1. Place two tablespoons of prefered maté inside your gourd.
2. Heat water and fill the gourd to the top of the rim.
3. Allow maté to soak for a 24 hour period and then empty and rinse (over time some of the water will absorb). After rinsing gently scrape out the inside of the gourd with a spoon.
4. Repeat the whole process a second time before using the gourd.

Caring for your gourd


After use rinse maté out of the gourd. It is best to store your gourd in a warm, dry, and well ventilated place.  Do not put in dishwasher!

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