Lapacho tea is a unique and often overlooked herbal infusion—even among seasoned tea lovers. That’s why we’ve dedicated this article to exploring its origins, traditional uses, and what makes it stand out.
What is Lapacho and what are its origins
Lapacho, commonly known as Pau d’Arco, is derived from the inner bark of several tree species belonging to the Tabebuia genus. These trees, notable for their striking purple blossoms, are native to the tropical regions of South and Central America, particularly in countries such as Bolivia, Brazil, and Paraguay.
Indigenous communities, including the Inca civilization, historically recognized Lapacho’s medicinal properties, particularly its anti-inflammatory and immune-supporting effects. They incorporated the bark into traditional teas and remedies, establishing its central role in local healing practices that span centuries.
Following European contact, knowledge of Lapacho gradually expanded beyond indigenous tribes. However, it was only in recent decades that scientific researchers began systematically studying its therapeutic potential. This growing body of research has contributed to Lapacho’s increasing popularity among herbal practitioners and tea enthusiasts worldwide.
How to prepare it
Lapacho, being a dense bark rather than a leaf, requires a significantly longer brewing time than most herbal teas to fully release its beneficial compounds. To prepare it properly, use about 1–2 tablespoons (around 5g) of dried Lapacho bark per liter of water. Bring the water to a boil (100°C) and let the bark simmer for around 25 minutes—though some traditional methods recommend simmering for up to 45 minutes for maximum extraction. No special equipment is needed.
The resulting tea has a distinctly earthy, woody flavor, with subtle sweet undertones and a slightly bitter finish—somewhat reminiscent of green tea but with more mineral depth. The bark can even be reused for a second, milder brew. Thanks to its robust character, Lapacho tea is enjoyable both hot and chilled. While many drink it plain, some prefer to add a touch of honey or lemon to balance its natural bitterness.
What are the benefits to health
Lapacho offers a range of health benefits, many of which are supported by research. Key examples include:
Anti-inflammatory – Traditionally used to ease inflammation, thanks to naphthoquinones like lapachol and beta-lapachone, which have shown anti-inflammatory effects in studies.
Antimicrobial – These same compounds are known for their antibacterial, antifungal, and antiviral properties, making Lapacho helpful in managing infections.
Immune-supporting – Lapacho may help stimulate immune cell activity, enhancing the body’s ability to fight off illness and making it a popular wellness tonic.
Antioxidant-rich – Contains flavonoids and polyphenols that act as antioxidants, supporting cellular health by neutralizing free radicals.
Digestive and detox support – Traditionally used to aid digestion and gentle detox, likely due to bitter compounds and mild laxative effects that may support liver function.
