Yerba maté is a popular drink in Argentina, Chile, Paraguay, Uraguay and southern Brazil. The plant itself is a species of holly native to South America.
Yerba maté is traditionally brewed in a hollowed gourd called a maté (also known as guampa, cabaça or cuia) and is drunk through a straining straw known as a bombilla (also known as bomba or canudo).
When preparing yerba maté, use hot but not boiling water. Traditionally, once yerba maté is made, you drink it with friends by passing the maté around and everyone taking a sip. You can continue to add hot water to the maté until the yerba maté loses its taste. There are various varieties of yerba maté and the flavor is strongly vegetal, herbal and grassy, reminiscent of some varieties of green tea.
Some choose to sweeten the beverage with honey.