Lapacho (tabebuia impetiginosa), can live for 700 years, belongs to the begonia family and is widespread in Middle and South America. Lapacho tea has a long tradition of being a herbal remedy in the rainforests of Central and South America. The Incas called Lapacho the "tree of life" and drank the tea to alleviate their ailments. Today Lapacho is used in the hospitals of South America because of its immune boosting effects as a strengthening tea.
Doctors and scientists only rediscovered Lapacho bark 50 years ago and noticed remarkable effects. Lapacho bark contains exceptionally high levels of mineral and trace elements. As well as calcium, iron and potassium, there are also less common trace elements like strontium, barium, iodine and boron in the bark, which is often lacking in the human body.
The lapacho tree is native to South and Central America, especially Argentina, Paraguay and Brazil.
Lapacho trees from the trumpet family = Bignoniaceae are used for the tea, also known as Tabebuia impetiginosa (syn. Tabebuia avellanedae).
Only the bark of the wild tree (Tabebuja impetiginosa/syn. Tabebuja avellanedae) is used to make Lapacho tea. Only a small part of the bark is ever extracted. As the bark quickly grows back, the tree is not damaged. The tree is not destroyed by the conservation harvesting method, but used in an ecologically sensible way.
Handroanthus impetiginosus? Tabebuia impetiginosa? Or other? Is the tree species noted on the label?
The tree species harvested is Tabebuia impetiginosa (syn. Tabebuia avellanedae) and this is also noted on our labels.
The lapacho tree has been revered and used as a medicinal plant by the indigenous people of South America for thousands of years, which is why they gave it the name "tree of life".
The tea is made from the inner bark of the lapacho tree and, according to tradition, has numerous healing properties, some of which have now been proven by scientific studies. However, as there is no official monograph on the effects of Lapacho, the information about its healing power is still unofficial. According to Inca lore, the tea has proven effective against digestive problems, but also skin and respiratory diseases, acute or chronic inflammations could be alleviated by Lapacho tea. Since it has a very high content of minerals, it is administered to patients in South American hospitals to strengthen the immune system.
Lapacho tea hot:
Boil 1 tablespoon of tea in ½ litre of water for about 5 minutes and then let it steep for about 15 minutes. A small squeeze of lemon juice added to the tea when infusing helps to release the minerals better. The bark tea can be drunk in any quantity, hot or cold. Also ideal for children.
Lapacho iced tea:
Allow hot tea to cool and turn into a refreshing drink with the addition of red grape juice and ice cubes.
Tip for hot summer days:
Enrich the cold Lapacho tea with fresh mint and dried apple pieces, delicious!
Lapacho as a bath additive:
Boil 3 teaspoons of tea in 1 litre of water for 15 minutes, leave to infuse for about 20 min and use the decoction as an additive for 1 full bath.
Lapacho has an anti-inflammatory and decongestant effect on rheumatic diseases such as gout or arthrosis.
The taste of Lapacho tea is slightly tart with a mild vanilla note. It is also described as "unusual but not unpleasant". With a little honey and lemon juice, you can give the tea a fresh and pleasant taste.
Adults can drink the tea without any problems. An overdose can be avoided by drinking the tea as a cure for about 6 weeks, then taking a break or by drinking the tea again and again in between.
Side effects described in cancer studies were: Nausea, abdominal pain, diarrhoea, anaemia, bleeding tendency, slowing down of blood clotting.
In terms of taste, Lapacho tea and Rooibos tea can be compared: both have a vanilla note, and both have the same reddish-earthy colour. The effects of the two teas are very similar, but the immune-strengthening effect is said to be stronger with lapacho tea.
Lapacho tea should ideally be stored dry in a paper bag or in a ceramic, porcelain or glass jar. This preserves the ingredients and flavour quality over a long period of time. Plastic should not be used, as it can react with the tea and reduce its quality.