Lapacho Tea (Pau d’Arco / Taheebo) - Bark, Sliced - 1kg

Unprocessed, dried and cut lapacho bark - traditional "Inca tea" from Paraguay. Packaged in a doypack for long lasting freshness. Taste: Tart, slightly aniseed.

Why is it worth it?

• Authentic Origin: Bark of the lapacho tree made of Paraguay.
• Minimally Workmanship: Dried and cut in Poland - Ideal for preparation.
• Doypack: Protects aroma and important botanicals.
• Pure Raw Material: 100% Lapacho Bark - No fillers.
• Tradition: Pau d'Arco/Taheebo has long been known as a tea in South America.

Botanical Info (Short)

Pau d’Arco, Lapacho, Taheebo - Tabebuia impetiginosa - Durable tree (Bignoniaceae) with pink flowers. The inner layer of bark is used; the tree is preserved.

Application & Preparation

Decoction (Classic)

• 1-2 tbsp (approx 5-10g) with 250ml infuse water, 3-5 mins simmer quietly.
• Remove from heat, 30 min. let pull, strain.
• Refine with honey or lemon as desired; enjoy warm or cold.

Tincture

• Ratio 1:5 (Bark: Alcohol 50-60%), 14 days macerate, shake occasionally, filter.
• Usual Serving: 2-3× 5ml Daily.
• Alternative: Wine Extract (Dry, Red/White) - 1 Month, then until 25ml/day.

Powder (after grinding)

• Approx. 1-2.5g/day Stir (≈ 1 tsp) into water, juice, smoothies, yogurt or food.

Taste

Tart, slightly bitter and sour, with subtle anise note and pleasant aroma.

Composition & Origin

Botany (Synonyms)	Lapacho, Pau d’Arco, Taheebo - Tabebuia impetiginosa
Shape	Bark, Cut
Additives	None - 100% Bark
Origin Raw Material	Paraguay
Cut/Finish	Dried; cut in Poland
Packaging	Resealable Doypack

Notes

• Food/Herbal Tea - Not Medicine.
• Do not exceed recommended amounts; stop using if unwell.
• Do not combine with anticoagulants. Not for pregnant or breastfeeding women.
• Store in a cool, dry place away from light; always close bags well.