Mate Green Cancheada

Description

Getting on the bad side of the Spanish Inquisition was definitely not a positive experience. People judged guilty of heresy found themselves in all sorts of shall we say, "uncomfortable" positions - stretched over the rack for example. Anyone and anything could come under scrutiny as a possible offence against the Catholic Church - even unfamiliar or "questionable" exotic foods. Once the Inquisition?s reach extended to Spanish holdings in the New World, Peru in particular, the consumption of mate amongst the native inhabitants was deemed questionable. Jesuits sent to missions deep in the countryside found people drinking what the Spanish called the "Herb from Paraguay" in copious amounts. They felt that the habit might be dangerous and in 1610 presented the herb to the Tribunal of the Holy Inquisition in Lima. Thankfully, mate was found perfectly fit for human consumption.

As the Jesuits became more familiar with the herb they began to promote its use as an alternative to chicha, an alcoholic drink made from the fruit of the algarrobo (carob tree). To this end the Jesuits became the first people to cultivate mate on plantations they developed on the grounds of their missions. (Previously mate was harvested wild from the jungles.) In 1645 they received permission to trade mate commercially and subsequently also became the first people to make real money from the herb. Their domination of the trade continued until 1767 when they were expelled from the country.
By the 1800s, enjoyment of Mate had become immensely popular throughout South America. Travelers? accounts from the period describe the traditions and customs that had arisen to dictate how it was to be served and drunk. Thomas Woodbine Hinchliff, a British visitor wrote the following in 1863: "Up the country in every shepherd?s hut where a traveler stops to rest himself and his horse, the good woman of the house instantly retires to make mate for the new visitor, who would be considered something of a barbarian if he declined the delicacy." Depending on how mate was served, it was called by various names. Without sugar it was called mate cimarrón. Brewed cold it was known as mate tereré and with milk and sugar mate misqui.
Today the popularity of drinking mate continues to grow, especially in North America. As it does, the number of varieties available on international markets likewise increases - this unfermented green mate Cancheada is a fabulous example. The cup is raw, with slightly bitter overtones and imparts a world of history with each sip.

Steeping Instructions

PRODUCT TYPE: Loose - Herbal Tea

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. the strength of hot tea since it will be poured over ice and diluted with cold water.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

ICED TEA BREWING METHOD (Individual Serving):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.