This “Tea of the Incas” is a natural product made from the inner part of the bark of the Lapacho tree, which grows in the forests of Brazil, Bolivia, Peru, northern Argentina and Paraguay. The trees can live for up to 700 years. It has something of a bitter taste.
Lapacho acts as a preventative against colds and flu, it boosts one’s immunity, positively influences blood pressure and promotes the supply of blood, even in small blood vessels. It also combats insomnia, encourages digestion, stimulates one’s metabolism and has a laxative effect. Other benefits are claimed for it too.
Add 2 teaspoons of lapacho into a litre of boiling water, cover the pan and simmer the mixture (cook over a low heat) for five minutes. Then leave the lapacho to stand for 20 – 30 minutes. Strain and serve. Once cool, it can be stored in the fridge.