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LaPacho Bark Tea Wild Crafted

no caffeine no caffeine


Tea infusion of Pau d'arco should be taken in water with a little lemon juice so tannins can be absorbed through the colon. Tabebuia avellanedae. The Lapacho tree is native to South America and is found growing in the rain forests of Argentina, Paraguay and Brazil. Although there are many members of Bignoniaceae family, it is only the Tabebuia impetiginosa and Tabebuia avellandeae varieties that are utilized for their medicinal properties. The bark was traditionally used to make the hunting bows of the South American Indians — indeed, its name Pau D’Arco translates to bow stick in Spanish. The medicinal properties of lapacho are found in the self-regenerating inner bark—the cortex—of the tree and it takes skilled harvesters to properly gather and handle this material. It is said that the properties of lapacho are most effective and beneficial when it is consumed along with the traditional South American yerba mate. Although there is much variability in how credible current studies and anecdotal claims are, lapacho has been traditionally used to treat everything from yeast infections, to cancer, wounds, gonorrhea, diabetes, all types of flu and colds and as a tonic and blood builder.

Weight: 50G

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SKU: 1981-50

Brew Ha-Ha

Herbal and Fruit Tea (Tisane)

The English word "tisane" originated from the Greek word πτισάνη (ptisanē), a drink made from pearl barley. Technically, the name 'herbal tea' is incorrect because they are not made with real tea (Camellia sinensis), but by infusing other plants.


Flower Teas

Flower teas are a unique art form of tea, hand made in China from skilled artisans. They combine young leaf green tea with various dried flowers giving each flower tea its own distinctive characteristics.


Herbal teas can be made with fresh or dried flowers, leaves, seeds, roots and dehydrated fruit by pouring boiling water over the plant parts and letting them steep for a few minutes. The tisane is then strained, sweetened if so desired, and served.

Steeping Guide

DT teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 5-7 Minutes



LaPacho plays a central role in the herbal medicine of several South American indigenous peoples. LaPacho bark is typically used during flu and cold season and for easing smoker's cough. It works by promoting the lungs to expectorate and free deeply embedded mucus and contaminates during the first three to ten days of treatment.

LaPacho is used by herbalists as a putative treatment for cancer, HIV, and numerous other maladies. Studies by the U.S. National Cancer Institute showed that LaPacho may prevent, delay, or treat cancer; but the oral doses needed to reach useful levels in the blood also cause severe side effects. Brazilian researchers isolated a substance in LaPacho tea that apparently contains a chemical chain, anti-tumor agent. Dr. Paulo Martin, a medical researcher for the Brazilian government stated, "We isolated a compound we called quechua from LaPacho and found it to be a powerful antibiotic, with virus-killing properties." Dr. Norman Farnsworth of the University of Illinois, who supports Dr. Martin, is quoted as saying: "LaPacho undoubtedly contains a substance found to be highly effective against cancer." Some

feel that one of the most significant contributions of LaPacho tea is the elimination of pain. Apparently this takes about 3 days of drinking a quart of Red or purple LaPacho tea each day, properly prepared, and 2-3 cups per day thereafter.

Brew Ha-Ha

LaPacho, Pau d‟arco or Taheebo is an herbal tea made from the inner bark of Pink Ipê, (Tabebuia impetiginosa).


Taheebo, or Pau d'Arco, is the common name for the inner bark of the Red or Purple LaPacho tree. This tree grows high in the Andes of the South American rainforest. The Red LaPacho's purple-colored inner bark was one of the main medicines used by the Incas and has been used for over 1,000 years by the Callawaya tribe, descendants of the Incas.


To produce LaPacho, the inner bark of the Pink Ipê is dried, and shredded. A powdered form of LaPacho is also made by using this same process, then grinding the bark into a fine powder.


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