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Coca tea, or mate de coca, is an infusion made with coca leaves from the Andean regions of Bolivia and Peru, consumed as a stimulant or to alleviate mountain sickness. Legalized in some South American countries, it is common in restaurants as a digestive. The drink has an energizing effect similar to coffee and contains a minimal amount of cocaine. Consumption is widespread among indigenous peoples for its medicinal and religious benefits. Coca mate, like chewing the leaves, helps with the absorption of oxygen, combats mountain sickness and facilitates digestion. Coca flour is used as coffee and is offered on trails such as the "Inca Route" to alleviate the effects of altitude.
