Lapacho: The tea from the tree of life

A very special tree grows in the rainforests of South America: the Lapacho tree. A tea can be prepared from the bark of the Lapacho, known as the ‘tree of life’, which, in addition to a pleasant taste, is also said to have very special healing powers. While the Lapacho tea is already enjoyed in large quantities in North America, the triumph in Europe is still a long way off.In order to get to the inner bark of the Lapacho tree, the outer bark is scraped off twice a year. The red, fragrant inner bark that then comes to light is dried and crushed after harvesting.

In terms of taste , tea connoisseurs are primarily reminded of Rooibos tea due to a delicate vanilla note. But Lapacho is not only popular as a tea — it also has a healing effect as a component of ointments (e.g. in the treatment of psoriasis). Even the Inca and Aztecs used the inner bark of the Lapacho tree as a remedy for all kinds of diseases and aches and pains. Not least because the Lapacho tea strengthens the immune system. One of the reasons for this is the antibiotic active ingredient lapachol , which also stimulates digestion.

active ingredients

Lapacho tea does not contain caffeine , as is sometimes mistakenly believed. But in addition to potassium, calcium and iron, there are various trace elements such as barium or iodine. Especially with colds and flu, the tea can fully develop its effect. It also lowers blood pressure and is diaphoretic, detoxifying and anti-inflammatory.

The Lapacho active ingredient is also said to have an anti-cancer effect — but this has not been scientifically proven to date.

preparation

Two teaspoons of bark per liter of water. The bark is boiled with the water for about five minutes. You should then let the Lapacho tea steep for 15 minutes before removing the bark. If you want to enjoy Lapacho tea, you should pay attention to the dosage and not enjoy the drink for more than six weeks at a time. Pregnant women should avoid tea altogether.