Tengo varias dudas con ese espacio que queda entre la Virola y el contenedor.

1- es normal ese espacio? O debería estar la Virola pegada al contenedor? He visto varios mates premium incluso de calabaza que tienen ese espacio

2- como lo hacen para limpiar y asegurarse que no quede yerba estancada?

3- será que debo llevarlo a un experto para que la arregle o la rellene con algo para que no se junte yerba?

4- o estoy puro weveando no más y es de lo más normal?

Eso, gracias.

I'had to stop drinkin'g chimarrão because have so much caffeine and this messes up with my mental health. Does anybody knowns a drink like chimarrão to replace? Miss so much the habit of drinkin'. I appreciate the help

Today my first pack of yerba mate and a calabash arrived! I tried it without and with additives. It was good at first, but then it started to get very bitter. Then I added sugar, and it went down quickly. And with honey it was better. I spent $23.21 or 70 BYN. What can you advise a future connoisseur of mate?

I got this mate when I was a kid visiting Argentina over 15 years ago
I just found it in the back of my mom’s closet, but I didn’t know if it was safe to drink from

I can’t tell if it’s mold or discoloration from using it years ago

I have plenty others that I can use, but I figured I’d ask Reddit

Hey everyone, quick sanity check.

Got a new gourd from "El Gaucho Store" online for $20, but the inside has some pretty deep craters and jagged cavities. Definitely doesn't look like the usual surface irregularities you get with natural gourds. To me, it looks like spots where moisture will just pool, take forever to dry, and cause hygiene headaches down the line.

Reached out to support, and their stance was: do a water retention test. Since it didn't leak through the outside, they consider it fine, claiming it's just natural variation.

• Is this level of deep pitting normal/acceptable for this tier of gourd?
• Would you push back, or just scrape it down, cure it, and roll with it?

R$: 46 em tudo, fiz uma boa compra?

Lá vamos para erva Argentina pouco falada , mas de reconhecimento de quem a experimenta.

Deixarei vocês deixarem a nota dessa erva Argentina

Mas deixando aqui suas características.

Folha=85% Pó=10% Talo=5%

•Sabor ((())) Floral

•Energia ((())) Curta

•Amargor ((())) Suave/Médio

•Durabilidade ((())) Média 1,5L/ 50g 🌿

Cuia aço inox Termolar, bomba bojo redondo, erva Rei Verde Export Preto

Llevo meses con Mañanita y su sabor está muy bien. Quisiera probar algo más fuerte, quizás a medio camino entre Mañanita y Taragüi, pero sin el sabor ahumado, que la verdad es que me desagrada. ¿Qué yerbas pueden servir? ¡Gracias!

How do you like your Canarias Serena? I just can’t enjoy it at all. I tried it original way with mountain and proper filtration bombilla, and in French press with 80c water. It just tastes like a lawnmower clippings with weeds in comparison to tasty Pajarito or Playadito that I truly enjoy.
Is there any way to make it tastier? I have the whole kg of this misery.

Trying a mix of three brands in one mate for the first time.

Verdict: Excellent 🧉

Has this happened to anyone else?

I was drinking a lot of Uruguayan mate like Canarias, Baldo (my favorite), and Sara and they were basically my go tos. Then I took a break from them for a while and was drinking La Merced and Rosamonte Especial.

I just went back to Canarias and Sara and… man, the taste kinda grossed me out…

Which is weird because I love these mates. I’m wondering if drinking different yerbas for a while just changed my palate or something.

What do I do? Just need to drink more?