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Lapacho a.k.a. Pau D'Arco is the perfect tea to relax and unwind after a stressful day at work. It is made from the bark of the auburn Lapacho tree and has a bitter and earthy flavour, typical of bark infusions. The tea is also called "Inca Tea' as it was used by the Incas as a healing herb.
Brewing Instructions: :
1 tsp, 4-5 min, 100 °C
Did you know...
The native Indians of Brazil, northern Argentina, Paraguay, Bolivia and other South American countries have used lapacho for medicinal purposes for thousands of years; there are indications that its use may actually ante-date the Incas. Before the advent of the Spanish, the Guarani and Tupi-Nambo tribes, in particular, used great quantities of lapacho tea. In the high Andes, the Callawaya, the Quechua, Aymara and other tribes used lapacho ("taheebo" to them) for many complaints.
Preparation:
One tablespoon of Lapacho is adequate for a liter of tea. The tea should boil in water for about 5 minutes under medium heat. After boiling, the tea should be left to cool for about 20 minutes before straining. Add sugar or honey as desired.
Reviews: Avg rating: :4.5 | Reviews: 2
Lisa K. - 
Not really sure how to describe the taste but I think you could call it a bit spicy and bitter at the same time. I did not take a particular liking to it as much as other herbs I have tried. John L. - 
If you drink tea than this herb may come toa bit of a surprise. Its comes from tree bark so that taste is unique but very impressive. Relix and as far as I know quite healthy.
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