Lapacho (Pau D'Arco)

Lapacho is obtained from the inner bark of the tree of the same name, which is native to Central and South America.
With its earthy, reddish colour, it tastes pleasantly mild with a slight vanilla note. Known as the "Tea of the Incas,"
Lapacho has been used extensively by South American indigenous peoples for its antibiotic and tonic effects.
It has a vanilla-like, slightly peppery taste (if it is too peppery, use less).

Not recommended for pregnant women.

Character: Soft, vanillin
Infusion Time: 15–20 min (increase by 30 seconds for each subsequent infusion)
Brew up to: 3 times
Gram for 1 Cup: 3g (approx 250 ml)
Brew Temperature: 100°C
Leaf: Reddish-brown inner bark pieces, earthy in texture
Cup: Deep amber with a mild, earthy aroma

Ingredients: Lapacho (Pau d'Arco) Not recommended for pregnant women.