Proper preparation of a yerba mate drinking vessel is essential to ensure that your matero serves you for a long time. The method of preparation and maintenance of the vessel varies depending on the material from which the mate cup is made.
There are many types of available yerba mate cups, allowing everyone to choose the right one in terms of aesthetics, capacity, or ease of daily use.
The process of preparing the vessel before its first use is called curado.
Preparing a gourd matero
A gourd is a special vessel hollowed out from the fruit of the calabash plant, which can be considered a cousin of the pumpkin. Gourd curado aims to remove the remnants of pulp left inside. This is because gourd pulp has laxative properties. Therefore, we suggest thoroughly getting rid of the remaining pulp to avoid any stomach discomfort ;)
The gourd preparation process itself looks as follows:
- Wash the gourd with warm water.
- Next, fill 3/4 of the vessel's capacity with yerba mate leaves and pour water at a maximum temperature of 75°C over it.
- Once the leaves absorb the water, fill the gourd to the very brim with water. If the gourd has a metal collar (virola), fill it with water below the level of the collar.
- The next step is to leave the gourd to soak for 4-6 hours.
- Check occasionally if the gourd is watertight and that no leaks appear. If it leaks, the gourd may be damaged. However, the so-called "sweating" of the gourd—leaving small droplets of water at its bottom (from underneath)—is a completely normal phenomenon.
- After the specified time, discard the leaves and gently rinse the gourd with water.
- The final step is to remove the remaining pulp (gently using a teaspoon) and rinse with water again.
Some gourd vessels, such as Calabaza types, require repeating the process once or twice. On the other hand, Porongo type gourds do not require curado, but we still recommend performing a gentle curado to get rid of any unpleasant odor that might appear during the first use.
Proper use of the gourd vessel is also crucial. After each use, empty the grounds, rinse the vessel thoroughly, and leave it to dry properly. It is best to let the gourd dry for at least 24 hours in a airy place in its normal position, i.e., bottom side down. Do not try to turn the gourd upside down, as this causes moisture to accumulate inside the matero instead of escaping. As you probably know, water evaporates upward, not downward ;)
Preparing a Palo Santo matero
A Palo Santo matero is simply a wooden vessel made from Palo Santo wood, which contains an extremely aromatic resin released during use. Palo Santo vessels can either have a metal fitting (casing) or be unencased. Vessels with metal casing are more durable and provide additional protection against damage and cracking.
The curado process for Palo Santo vessels is not necessary, especially for metal-encased ones. We personally believe that encased vessels do not need to be greased or specially prepared.
However, there are two camps debating this topic. Some claim that preparing a Palo Santo vessel is essential, while others maintain that thoroughly washing the vessel under running water is sufficient. The Palo Santo curado process is intended to prevent the vessel from cracking.
Curado process for Palo Santo:
- Rinse the vessel with warm water.
- Leave the vessel until it dries completely.
- Coat the inside of the vessel with, for example, unrefined linseed oil.
- Leave the vessel for about 1, maximum 2 days.
- Thoroughly rinse the vessel with warm water to get rid of the remaining grease.
The Palo Santo curado process itself has no proven effectiveness. Nevertheless, proper use of the Palo Santo vessel is much more important.
There are a few rules that must be strictly followed:
- The Palo Santo vessel must have time to dry. The best approach is to empty the leaves from the vessel after you finish drinking yerba for the day. It is important not to leave the grounds in the vessel for longer than a dozen hours, as this can cause mold to form. The vessel will dry completely overnight and be ready for use first thing in the morning.
- Do not dry the vessel in direct contact with a heat source, e.g., near a fireplace, on a radiator, or on a windowsill.
- The matero should dry in its natural position, opening facing up; its interior can be gently wiped with a paper towel after emptying the mate leftovers.
- Keeping the vessel overly moist, storing it in places without air circulation, or drying it upside down on a paper towel is a fast track to mold growth inside.
- For drinking warm mate, only metal-encased Palo Santo vessels are recommended. Unencased vessels are more prone to cracking, especially when filled with water at temperatures of 60-80°C.
A Palo Santo matero contains a significant amount of resin, which may appear on the vessel during use. This is a completely natural process that only proves the authenticity of the vessel.
Preparing a ceramic vessel
All ceramic vessels require no preparation other than thoroughly washing them to remove dust.
Preparing a yerba mate vessel - Guampa
A Guampa is a matero made from a bull's horn or hoof. It is designed exclusively for drinking cold mate (tereré).
Guampa curado involves soaking the matero for about 24 hours in water with detergent. After 24 hours, rinse and wash it thoroughly.
Preparing vessels made from other types of wood (bamboo, algarrobo, lapacho, and others)
Bamboo or other wooden vessels do not require special preparation. When they lack metal casing, they are only used for drinking cold yerba mate.
Care for them similarly to Palo Santo materos, but avoid letting them dry out excessively.
