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Pau d’Arco

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  • Personality
    Gorgeous, strong and enigmatic.

    Herbal Power
    Used historically by the indigenous peoples of South America and modern day herbalists.

    Reason to Love
    We love this amazingly beautiful, flowering tree, also known as “Pink Ipe” or “Pink Lapacho,” due to its stunning pinkish, purple trumpet-like flower. Traditional healers have been using the inner bark for hundreds of years. Only more recently has this cherished herb made its way into the herbal traditions of the West.

    Taste
    Earthy taste—woody, tannic and slightly bitter.

  • Pour 8 oz. freshly boiled water over 1 tea bag.

    Cover cup & Steep for 10-15 minutes.

    Squeeze tea bag to ensure maximum goodness in your cup.

    Enjoy 1-4 cups per day. For a more concentrated brew, simmer 4-5 tea bags in 1 quart of water for 15 minutes. For Adults Only!

  • When it comes to history, pau d’arco is full of it. With a reputation for use dating back well before the time of the Incas (that was a good 700 years ago or so), pau d’arco is well-known and loved throughout South America. It is widely used as an ornamental tree and can be found lining the streets of many South American cities—it’s even the national tree of Paraguay! It’s also well-loved for its hard, durable wood and was used to make the hunting bows of the indigenous people who inhabited the rainforests of the Amazon. Only the inner bark is used by traditional healers and modern day herbalists. The bark is dried before being made into tea.

  • Pau d’Arco Ingredients & Info
  • 1
    Pau d'Arco is rated 4.6667 out of 5 by 3.
    Rated 5 out of 5 by from tastes nasty will not be buying it anymore, it was recommended by a friend who uses holistic and herbal meds
    Date published: 2014-12-12
    Rated 5 out of 5 by from tea Love my teas. Got several kinds. Nothing like a cold day and having a hot cup of tea
    Date published: 2014-12-12
    Rated 4 out of 5 by from Surprise! First time I purchased this tea. What a wonderful earthy flavor.
    Date published: 2014-12-12
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