Pumpkin calabash with metal bottom - 80-120 ml
Hollowed out calabash from a real pumpkin. Volume approx. 80-120 ml. Kalabasa is a natural material, where water seepage is a natural phenomenon if you leave a wet yerba mate in it for a long time or pour more water than necessary. Water with an amount of water equivalent to about 2-3 'sips'. More
Preparation traditionally in Kalabasa
For this you need a Kalabasa (a gourd container) or other container and a bombilla (a straw with a strainer, usually metal). You fill the container about 2/3 of the way full of maté. Then cover the container with the palm of your hand, turn it to a horizontal position and gently shake it to get the fine parts of the maté to the bottom. This makes it more likely that the bombilla won't clog. Then put the container back in its original position, so that the maté remains at an angle of about 45°. Then put the bombilla in the part where there is no maté. Then pour warm water (around 50 °C) over the maté and let it soak completely into the maté. Pour the water, about 70 - 80 °C warm, into the area where the bombilla is and you can sip through the bombilla. After drinking all the way to the bottom, you can refill the Yerba with warm water several times. After topping up the water, do not stir the drink. The first infusion is very strong. Then you can just sit back, refill the water and enjoy.