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Smoked yerba maté refers to the method of drying the plant cut and leaf cut of the yerba maté plant at harvest. This method of drying the leaves is old and more "traditional" stated by some of the first Europeans to visit N. Argentina.

Unsmoked yerba maté refers to the method of drying the plant cut and leaf cut of the harvested yerba maté. Unsmoked yerba maté is dried using a "tumble" technique and hot dry air blown on the leaves.

There are 2 major techniques of curing yerba maté in the world.

The first and most commonly commercially processed method is fire dried:

This map of South America details the general geographic regions of yerba maté cultivation. Included is wild yerba maté and domestic cultivation of yerba maté Ilex paraguariensis  in South America. The yerba maté plant grows best in subtropical environments.

Yerba maté grows in South America wild and is widely cultivated throughout central South America.

Wild Yerba Maté: The wild yerba maté plant is a species of holly in the aquifoliaceae family native to subtropical South America namely Northern Argentina, Southern Paraguay, Western Uruguay and Southern Brazil.

Bio-Dynamic farming yerba maté: At this time we do not know of any bio-dynamic farms growing yerba maté.

Cultivating conventional yerba maté:  Most of the global production of yerba maté is grown by using fossil fuel based fertilizers.