Gourds Misiones

Gourds Misiones 200 - 350 ml.

Capacity of about 200 - 350 ml.
Traditional cup for drinking yerba mate.
With metal rim.
Natural - made from a hollowed out fruit casing that is then dried. Due to the item being a natural item, it may differ slightly from the photo.

Description:
The infusion called mate is prepared by steeping the dry leaves (and twigs) in hot water rather than boiling water like black tea or coffee. It is slightly less potent than coffee and much gentler on the stomach. Drinking mate with friends from a shared hollow gourd (also called a mate in Spanish, or cabaça or cuia in Portuguese) with a metal straw (a bombilla in Spanish, bomba or canudo in Portuguese) is an extremely common social practice in Argentina, Uruguay, Paraguay, eastern Chile and southern Bolivia and Brazil.

How to prepare Currado

Currado (preparation) vessel with gourds (calabazy):
• the use of tea leaves after tea,
• Translating the gourd tea leaves so that they occupy three quarters of its volume,
• spill water dishes at 75 ° C,
• leave for a minimum of 12 hours or the whole night,
• rinse with cold water, tea leaves,
• dried residue scraped from the inside of the vessel,
• Yerba Mate pour the gourds so as to fill 3/4 of its volume,
• Spill-dried water at 75 C and withdrawal for 24 hours, so it soaked essence Yerba Mate
• in accordance with individual expectations, soaking with fresh dried can be repeated up to 3 or 3 times - the coffee grounds should be left in the pot for the night and empty gourd just before it re-filled with fresh drying.