Brewing Instructions

Tea Bag - Place one infuser into 1 cup of boiling water and let steep for 4 - 6 minutes.

Tea Pot - Select your favorite tea pot and add 2 grams of guayusa (about 1 spoonful) per 8 oz. of water.

French Press - The ease and class of a good old French Press. This Franco-Amazonian brewing method is one of our favorites.

Sun Tea - Guayusa brewed by the light of the Sun. Add 2 grams of guayusa (about 1 spoonful) per 8 oz. in a large glass container and leave in the sun for 4 - 6 hours. Strain the guayusa and enjoy hot or cold.

Traditional Brewing Method

Guayusa is traditionally brewed by boiling whole leaves in a large clay pot on the fire for long periods of time. Farmers harvest whole guayusa leaves, form piles of approximately 15 leaves, fold them in half, and string many of these leaf packets together on a string, forming a large wreath known as a sarta. The sarta is then hung from the thatched roof of the hut over the fire to dry.

When tea time comes around every morning, the women remove a few of the now dried leaf packets and place them in a large clay pot on the fire. Traditionally, every family has one special black clay pot that they use only for brewing guayusa.

The leaves are left to boil in the water for anywhere from 30 minutes to 7 hours. Often times the pot will be left to brew overnight. Because guayusa does not have any tannins like other teas, it can be brewed for long periods of time and never acquires an astringent or dry flavor. Once the guayusa is ready, the mother dips a large gourd into the pot and pours servings into the individual gourd that each family member has.