Many of us heard about Lapacho tea, or “the tea of Inkas“, which is traditionally very popular in Paraguay, Brazil, Argentina and other countries of South America. This unique therapeutic herbal tea is made from the bark of lapacho tree called Pink Ipe (Tabebuia impetiginosa). It has amazingly beautiful blossoms with mesmerizing fragrance. Lapacho tree can reach up to 30 meters and grows up for 600-700 years.
To prepare the tea, one should use the inner bark of the tree. This tea is caffeine-free and is rich in a variety of useful natural vitamins and minerals, including iron, calcium, magnesium, manganese, iodine, boron, barium and others. Primarily, lapacho tea is known as an effective natural antibiotic, as well as an excellent anti-cancer herbal remedy. Regular consumption of lapacho tea is linked to a stronger immune system, improved blood and bone marrow quality, lower chances for diabetes, bladder infections, arthritis, gastrointestinal problems and so on.
This miraculous herbal remedy can be used to treat such conditions as colds, flu, fevers and other symptoms of respiratory problems, skin irritation and burnts, psoriasis, dysentery, osteomyelitis, Parkinson’s disease, lupus, vaginal yeast infections, as well as many of infectious diseases. It is reported that lapacho tea can be used for relieving the condition of people with HIV. Remember that using lapacho tea is connected with possible unwanted side effects like nausea, diarrhea, anemia, dizziness and so on.
There are a number of recipes of lapacho tea, because in every region this tea is prepared in a special way. The most common lapacho tea recipe is the following: take 2 teaspoons of lapacho tree bark, add 1 liter of boiling water and boil on a very low fire for 5-10 minutes. Then, remove the tea from heat and leave for 20-30 minutes to infuse. You can prepare lapacho tea in advance and store in in your fridge: it will not lose its nutritional value for a couple of days. Do you know another lpacho tea recipe?