It’s an energetic leaf exclusively from the Ecuadorian Amazon Rainforest. It has been used for centuries by indigenous people from the zone as a natural energy source. It's natural and has great flavor, it naturally contains caffeine and it’s filled with antioxidants. The dark guayusa brings out a nuttier, more robust flavor to the cup than the green cut. Takes milk and sugar well.
Traditionally, indigenous families wake up together at dawn to drink guayusa. They sit around the communal fire drinking gourds full of guayusa until sunrise. During this time, the village elders teach the youth about ancestral myths, hunting techniques and social values. The guayusa ritual continues to be a cornerstone of Kichwa culture, a practice that brings the family and community together around the simple experience of drinking tea.
The Guayusa plant (Ilex guayusa) originating in Central America, is one of three known caffeinated holly trees with its cousins being Yerba Mate (Ilex paraguariensis) from South America and Yaupon (Ilex vomitoria) from central and southern North America.
Bring filtered or spring water to 185°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.