Dark coloured natural gourd with a metallic ring around the top. This is the traditional everyday recipient used in South America to drink mate. The method of preparing the mate infusion varies from region to region. However, nearly all methods have some common elements. The beverage is traditionally prepared in the same gourd recipient, also called mate in which it is drunk through a metallic straw called bombilla. The gourd is nearly filled, one-half to three-quarters, with yerba mate (the name of the dried mate tea) and then hot water (typically at 70–80°C, never boiling) is added. The mate may be first filled once with cool water, and then be allowed to absorb it completely (which generally takes no more than two or three minutes). Once the hot water has been added, the mate is ready for drinking, and it may be refilled many times, about ten times or more depending on the yerba used before becoming washed out (lavado) and losing its flavor. Some drinkers like to add sugar or honey. Mate is traditionally drunk in a particular social setting, such as family gatherings or with friends. Ø 7,5 cm x 9 cm, size and color can vary.