Lapacho
The tea predominantly consists of light to dark red-brown bark pieces
of differing sizes which come from the Lapacho tree in South America,
also known under its botanical name of Tabebuia avellanada or Tabebuia
altissima.
The lapacho tree reaches a very high age in the elevated regions of the
Andes (up to 700 years). The purple-coloured, trumpet-formed blossoms
are insect traps. Hence, the tree belongs to the carnivorous plants
which, according to the Indians, also have mythical powers. The bork
has been used by the Indians for a long time to make tea. The infusion
is delicious and enhances your well-being. This tea does not contain
any caffeine and has a very typical, fine aroma.
In Germany, the use of Lapacho was unknown until a
few years ago. Today, however, it is often praised as a wellness tea
and grouped as a foodstuff.
Preparation: a large tea spoon per cup, brewed with boiling water for 5 minutes. Let sit for 10 minutes before sieving.