Wildwood – Mate Gourd Maté Gourds

The Wildwood Gourd is your gateway to an authentic South American yerba maté ritual, brought to you by South Africa’s own organic yerba maté brand. Perfectly shaped for comfortable, everyday use, this gourd is designed to be your long-term companion for brewing and sipping loose-leaf yerba maté the traditional way.

Each gourd comes paired with a bombilla, the traditional filtered metal straw that allows you to sip pure, smooth maté without drawing through the loose leaf. Together, they form a complete brewing set that any maté lover, beginner or seasoned, can pick up and use straight away.

Available in two colourways, Green and White, the Wildwood Gourd is a functional, high-demand item among customers who are making the switch from coffee and energy drinks to a cleaner, more intentional energy source.

Yerba maté brewed traditionally in a gourd delivers the full-spectrum benefits of the tea: natural caffeine, antioxidants, vitamins, and minerals, in a ritual that slows you down just enough to enjoy the process. Brewing in a gourd lets the customer control strength, temperature, and volume, and a single fill of leaves can be re-brewed multiple times throughout the day.

Priced at R450 and sold as a set (gourd + bombilla), this is an accessible entry point into the traditional maté lifestyle that pairs naturally with Wildwood’s loose-leaf organic yerba maté.

How To Brew:

1. Fill the gourd with loose-leaf yerba maté until it’s about 2/3 full.
2. Tilt the gourd at a 45-degree angle and shake it gently to create a slope of yerba maté along one side.
3. Insert the bombilla into the slope of yerba maté, making sure that the filter is submerged.
4. Pour hot (but not boiling) water (around 77°C) into the gourd, filling it to about 2/3 full. Allow the yerba maté to absorb the water for about 30 seconds.
5. Position the bombilla so that it points toward the center of the gourd or cup and gently tap it against the yerba maté.
6. Sip the yerba maté through the bombilla, and avoid stirring the yerba maté. Refill with hot water as needed.
7. Continue to refill and sip until the flavor weakens, then discard the used yerba maté and start again with fresh leaves.