This type of traditional calabaza gourd takes a couple days to cure (which is basically pouring the yerba into it and then adding hot water over the course of two days). The advantages are it allows for a pure yerba taste, meaning the gourd will not transfer any taste properties to the yerba thereby allowing you to experience the real taste of the yerba. These also come in the most styles and generally look nice. The disadvantage comes in that if you do not clean and take care of the gourd it will emit a bad taste and poorly affect your mate experience.
The wood gourd does not require any curing but also does not really add anything to the experience, as it leaves the yerba tasting a bit flatter, not really bringing out the true yerba taste as the traditional gourd. Below is a picture of a basic type of wood gourd:
The bone gourd as picture in the main blog page, is a non-traditional type of gourd. This type of gourd will add a sweeter taste to your yerba, so depending on how you drink it, you may prefer this type of gourd. It is unusual in drinking tea from a bone gourd but the taste is worth it, as I usually add a bit of sugar or honey this is a nice addition to the mate experience.
The plastic gourd is basically for mate on the go, I usually use Taragui's Mate Listo when on long car trips as it comes with the plastic gourd and straw, as well as a packet of sugar and the gourd prefilled with Taragui's traditional yerba. Not a good option for everyday use, but for a drive or a day at the beach.....this is a great option.
This should provide you a good overview of the different types of gourds and the effect they have on your mateada.....as always though feel free to send me an email with any questions.
El Nacho
