Mate (drink) -- Mate or maté[a] (/ˈmæteɪ/) also known as chimarrão or cimarrón,

Mate or maté[a] (/ˈmæteɪ/) also known as chimarrão or cimarrón,
Mate was consumed by the Guaraní and Tupí people groups. It has been smashed in South America since before the appearance of Europeans. Its utilization was elite to the locals of Paraguay,[2] all the more explicitly the branches of Amambay and Alto Paraná. A few ethnic gatherings that consumed it are the Avá, the Mbyá and the Kaiowa, and furthermore, less significantly, other ethnic gatherings that completed exchange with them, for example, the ñandevá, the Taluhets (old pampas) and the Qom (Tobas).[citation needed] It is the public drink of Argentina,[3] Paraguay and Uruguay and is likewise drunk in the Bolivian Chaco, Northern and Southern Chile, southern Brazil, Syria (the biggest merchant on the planet) and Lebanon, where it was brought from Paraguay and Argentina by immigrants.[4][5]

Yerba mate (Ilex paraguariensis), ka'a in the Guarani language, contains (among different mixtures) the energizer caffeine. The leaves are dried and hacked or ground to make the coarse fine planning called yerba[c] (signifying 'spice'), which is then absorbed boiling water.

The metal straw is known as a bombilla or bomba and is customarily made of silver. Current straws are normally made of nickel silver, treated steel, or empty stemmed stick. The bombilla capabilities both as a straw and as a strainer. The lowered end is erupted, with little openings or spaces that permit the blended fluid in, however obstruct the stout matter that makes a big deal about the combination. A cutting edge bombilla configuration utilizes a straight cylinder with openings or a spring sleeve to go about as a sieve.[6]

The compartment the mate is served in is otherwise called mate.[d] It is regularly produced using calabash gourd however may likewise be made from different materials.

Today, mate tea is sold economically in tea packs and as packaged chilled tea.