The most common way to make mate involves a careful arrangement of the "yerba" in the gourd before adding hot water. The gourd is filled one-half to three-quarters of the way with "yerba". Extra herbs may be added for either health or flavor benefits. This is most often done in Paraguay, where people get herbs from a local yuyera (herbalist). The "mate" is used as a base for their herbal infusions. When the gourd is filled, the preparer typically grasps it with their full hand. They cover the opening and roughly seal it with their palm. Then the "mate" is turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position causing the finest, most powdery particles of the "yerba" to settle toward the preparer's palm and the top of the mate.