Guayusa (50 grams)

Guayusa (binomial name "Ilex guayusa") is a great substitute for coffee - it has been cultivated in the upper Amazon region for over 2000 years for its caffeine content. Although the dried leaves are used just like tea, Guayusa is not akin to it - actually it is a big holly tree and related to Ilex paraguariensis, which is commonly known as Yerba Mate.

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Guayusa - Cultivated for over 2000 years for its caffeine content

Guayusa (binomial name "Ilex guayusa") is a tall tree of the Aquifoliaceae family or simply put a member of the holly tree family. It is native to the upper Amazonian regions of Ecuador, northeastern Peru and southwestern Colombia and has been cultivated for over 2000 years for its caffeine content. Traditionally, the indigenous Ecuadorian get up as early as 3 a.m. daily to sit around the communal fire drinking a Guayusa concoction until sunrise. During this time, the elders teach the young about ancestral myths of the tribe, hunting techniques and social values - it is their morning drink to get going, it is the coffee of their culture.

How to make a Guayusa "tea": Pour 250ml of boiling water on 2 grams of loose leaf and leave it to draw for 4-7 minutes for a regular decoction or longer if you prefer a more tangy (and stronger) one. Guayusa does not taste bitter, the flavor is rich and earthy, followed by a slightly sweet finish. But indeed, there is one thing it is in accordance with tea - you can place the brew in the fridge to make a refreshing ice tea.

Content: 50 grams

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Guayusa (50 grams)
Guayusa (50 grams)