Yerba mate is widely known as the source of the beverage called mate. It is traditionally consumed in central and southern regions of South America, particularly Argentina, Uruguay, Paraguay, southern and central-western Brazil, the Chaco region of Bolivia and southern Chile. It is also very popular among the Druze community in Syria and Lebanon, where it is imported from Argentina. Yerba mate was initially utilized and cultivated by the Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization. Yerba mate can also be found in various energy drinks on the market today. The infusion, called mate in Spanish-speaking countries or chimarrão in Brazil, is prepared by filling a container, typically a gourd, up to three-quarters full with dry leaves (and twigs) of the mate plant, and filling it up with water at a temperature of 70–80 °C (158–176 °F), hot but not boiling. Sugar may or may not be added; and the mate may be prepared with cold water (tereré). Drinking mate with friends from a hollow gourd (also called a guampa, porongo or mate in Spanish, cabaça or cuia in Portuguese, or zucca in Italian) through a metal straw (a bombilla in Spanish, bomba in Portuguese), refilling and passing to the next person after finishing the few mouthfuls of beverage, is a common social practice in Uruguay, Argentina and southern Brazil among people of all ages.

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