Collected by the Families Gehm and do Canto from the forests of Seberi, under the full moon in the coldest winter that the Mate growing region has experienced in decades, this mate has the potential to bring mate making and drinking to a new level.
We are glad that Caco do Canto went to make the harvest together, and beside working he registered the process in drawings. See this nice picture of him proudly showing an “Donkeys Ear ” Sized Mate Leaf.
The myths speak of harvesting in the night under the full moon, due to the abundance of sap in the plant, the purity of the oxygen surrounding it and the enhanced properties of self-awareness that the plant posesses in this stage. This tradition, has however, been lost. The Powdery Mate was harvested in Mai Full Moon before the Sun Rise. But at that time we still did not have the first night frost. Please Read about details on it below.
The Mate was smoked with the aromatic Cabriuva wood as well as the Pitanga, a folkloric medicine against stomache problems. as well as guaviroba, a traditional wood used for musical instruments. It was then pounded into a fine powder in a mill made of anjico, a wood that is often used to treat the flu.
400kg of Moida Fina was harvested under the June full moon and then 80 kg of Moida Grossa were harvested under the next full moon and we are all eagerly awaiting the arrival.
We always try to do the best mate possible, but as me mention above the termperature were still to high by the Powdery Mate Harvest. It changed but in June after the first frost when the “Carijo” time starts.
To learn how to make best chimarrão style follow the instructions on the video below: