Mate is an evergreen member of the holly family. It grows wild in Argentina, Chile, Peru, and Brazil, but is most abundant in Paraguay. The plant is shade grown under the rainforest canopy or sun grown in open fields. The fresh leaves are flash fired for a few seconds to preserve the nutrient value and to stop the active enzymes from fermenting (much like the process used in green tea.) Once the leaves have been fired they are spread out to dry for twenty four hours. Finally, the mate is stored in wooden aging rooms for up to twelve months before packaging. In traditional mate use, a gourd or calabasse is often shared among close friends and family using the same straw, or bombilla. Since its discovery the Mate beverage was meant to ensure health, vitality, and longevity. Yerba mate detoxifies the blood, combats fatigue, and stimulates the mind. Mate contains over 190 active compounds, including vitamins A, C, E, B1, B2, and B complex, iron, potassium, manganese, chlorophyll, and amino acids.