Birsk Photoblog

The infusion called mate is prepared by steeping dry leaves (and twigs) of yerba mate in hot water, rather than in boiling water like black tea. It is a slightly less potent stimulant than coffee and much gentler on the stomach. Drinking mate with friends from a shared hollow gourd (also called a mate in Spanish, or caba?a or cuia in Portuguese) with a metal straw (a bombilla in Spanish, bomba or canudo in Portuguese) is an extremely common social practice in Argentina, Uruguay, Paraguay, southern Chile, eastern Bolivia and Southern Region, Brazil and also Syria and Lebanon.

The flavor of brewed yerba mate is strongly vegital, herbal, and grassy, reminiscent of some varieties of green tea. Many consider the flavor to be very agreeable, but it is generally bitter if steeped in boiling water, so it is made using hot but not boiling water. Unlike most teas, it does not become bitter and astringent when steeped for extended periods, and the leaves may be infused several times. Additionally, one can purchase flavored mate in many varieties.

//Wikipedia