Yerba mate is made from the dried and processed leaves of the Ilex paraguariensis plant, a shrub native to subtropical South America. To brew and enjoy it, you’ll need a mate gourd and a bombilla — see our full guides to choosing the right one for you.
Where does yerba mate come from?
Yerba mate grows mainly in Argentina, Paraguay, Uruguay, Bolivia and parts of Brazil and Chile. Originally consumed by native Guaraní peoples, it is now one of the most popular drinks in South America.
Argentina is the world’s largest producer of yerba mate. Most production is consumed locally, with the remainder exported — Syria is one of the biggest importers outside South America.
How is yerba mate made?
The leaves are harvested, dried, cut and ground into a coarse mixture called “yerba”. The drying process significantly affects the flavor — some yerbas are smoke-dried for a stronger taste, while others are air-dried for a smoother profile.
Health benefits
- Stimulant — contains caffeine (often called “mateine”), providing energy without the jitteriness of coffee.
- Antioxidants — high levels of polyphenols and xanthines.
- Digestive — traditionally used to aid digestion after meals.
- Vitamins and minerals — contains vitamins B1, B2, C and minerals like potassium and magnesium.
Learn more about yerba mate health benefits.
Types of yerba mate
- Con palo — includes stems, milder flavor. Most common in Argentina.
- Sin palo — leaves only, stronger flavor.
- Flavored — blended with herbs like mint, orange peel or boldo.
Not sure which yerba pairs best with your gourd? Check out our guide on how to make yerba mate the traditional way.
