Guayusa is a herbal tea made from holly leaves grown in the Amazon, known for its high levels of antioxidants and vitamins. It is a traditional morning drink in Ecuador and is naturally caffeine-containing, providing an alert, non-jittery feeling. Guayusa has twice the amount of antioxidants as green tea and is a good source of vitamin C. Its cultivation helps with rainforest conservation and supports local villagers.
Guayusa is a type of tea made from holly leaves grown in the Amazon. It’s not technically a traditional tea because it’s made with Ilex guayusa instead of the tea plant, Camellia sinensis, but it’s considered an herbal tea. Evidence suggests it is an excellent source of antioxidants and vitamins. Guayusa is often compared to the South American tea yerba mate, but it lacks the bitter taste.
A traditional morning drink in Ecuador for thousands of years, guayusa only gained popularity in Europe and North America in the 21st century. Described as a mild tea, its combination of stimulants make it a unique morning wake-up choice. Naturally caffeine-containing, this tea contains more caffeine than most other teas, approximately 90 mg for every 8 oz (236 mL), and contains theobromine, the soothing element in chocolate. Also, caffeine is released into the bloodstream slowly so that there is no sudden burst of caffeine introduced into a system. These factors combine to provide an alert, non-jittery feeling.
Studies have also shown that guayusa contains about twice the amount of antioxidants as green tea, often hailed for its health benefits. It’s also a good source of vitamin C. While there haven’t been many scientific studies on its nutritional benefits compared to other healthy teas, such as green tea, guayusa has theoretically increased health benefits.
In Ecuador, Guayusa is a traditional tea made in villages before the start of the working day. The tea is brewed in large quantities in the morning and then distributed to the community members who sit around the fire and talk, telling stories. This tradition began over 4,000 years ago.
To prepare, cold water must be boiled and then poured over the leaves. The leaves should be steeped in the water for at least four minutes for a weak tea. For every 8 ounces (236 mL) of water, 2 grams of tea leaves are recommended.
In early 2011, guayusa was introduced to the United States and online markets by commercial producers. In addition to the traditional flavor, flavors such as ginger citrus and peppermint have been added to the commercial product. However, there are still relatively few commercial producers producing this Ecuadorian tea.
Although guayusa is harvested from rainforests, its cultivation actually helps with rainforest conservation. The holly plant grows under the canopy of the tree, so rainforests are maintained where guayusa is harvested. Also, the farmers who grow this tea are all local villagers.
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