GUAYUSA (gwhy-you-sa) is a rare, naturally caffeinated
herbal infusion produced from the leaves of a holly tree native to the Amazon
Rainforest of Ecuador.
Technically Guayusa is not tea.
It is produced from the leaves of a
caffeinated Amazonian holly tree (Ilex guayusa) and is not related to the tea plant (Camellia sinensis) that produces green and black tea.
Guayusa (Ilex guayusa) is the Amazonian cousin of Yerba Mate (Ilex paraguariensis) that is from the Atlantic Rainforest in and
around Argentina.
Both are caffeinated rainforest holly
trees; however, Yerba Mate has a strong bitter flavor while Guayusa has a
smooth taste.
Health benefits of Guayusa
Guayusa has been part of
Amazonian culture and cultivation for over 2000 years, treasured for its unique
balance of caffeine, antioxidants, vitamins, amino acids, and its energizing
effect that is similar to that of coffee and yerba mate.
The plant contains amino acids,
antioxidants, and methylxantine alkaloids, including caffeine, theophylline,
and theobromine.
Guayusa does have caffeine, but is
also composed of other stimulating “methyl xanthine alkaloids,” theophylline,
also found in green tea, and theobromine, the stimulant in dark chocolate that
provides a soothing feeling.
Guayusa is a unique stimulant
offering a balanced energy lift.
In studies of Guayusa, this tea has
been found to contain 50% more anti-oxidants than green tea with the second
highest ORAC score of any other food product tested.
Tests have also shown Guayusa to
contain 90 mg of caffeine/ 8oz cup making it the second most caffeinated plant
on earth next to coffee but with many more health benefits.
One of the most important findings of
this study was the synergistic effects of Guayusa’s unique blend of Theobromine
(also found in high quantities in dark chocolate), Theophyline, vitamins C and
D, essential minerals Potassium, Magnesium, Calcium, Zinc, Chormium, caffeine
and all 15 essential amino acids (most importantly Leucine, which is not
synthesized in our bodies and is needed to repair and build muscle tissue).
Many people find drinking Guayusa
both relaxing and stimulating at the same time.
This blend produces a smooth,
sustained energy without the crash and jitters often associated with coffee.
Unlike coffee, Guayusa has been found
to balance the body’s PH and sugar levels, detoxify the blood, and to improve
the functioning of the kidneys and urinary tract.
It also improves the digestion and
elimination while strengthening the lungs, removing cholesterol and lowering
blood pressure.
Guayusa is grown almost exclusively
in the upper Amazonian region of Ecuador.
It grows where the Andes Mountains
meet the Amazon Rainforest, one of the most biodiverse regions in the world.
Guayusa is harvested from trees that
grow under the shaded canopy of the rainforest setting, giving local farmers an
economic incentive to conserve the rainforest.
Guayusa and the Amazonic Kichwa culture
Guayusa has been part of the Amazonian culture and
cultivation for thousands of years.
Traditionally, indigenous families of Ecuador wake up
at 3 a.m. daily to sit around the communal fire drinking gourds full of Guayusa
tea until sunrise.
During this time, the village elders teach the youth
about ancestral myths, hunting techniques and social values.
Community shamans will also play
a traditional bamboo flute (known as kena)
and a two-sided weasel-skin drum, and sing soft rhythmic songs during these
early morning hours.
Several Amazonic Kichwa myths recount how the guayusa
plant taught human beings how to dream.
The shamans interpret dreams from the previous night,
and make recommendations to guide the community and help them live in harmony
with the rain forest.
Hunters also drink Guayusa before nighttime hunting
trips in order to heighten their senses of awareness and focus.
According to the traditions drinking Guayusa enables
them to get more in touch with the surrounding environment, allowing them to
hunt safely in the jungle.
For this reason the Guayusa is known as “The Night Watchman”.
Guayusa is grown on small family
farms and hand-picked by local farmers from the rich soil under the canopy of
the Amazon Rainforest.
It serves to not only make a difference in the lives
of Ecuadorians through income generation, but also helps conserve the
rainforest.
Guayusa is organically grown in the
shade, protected from intense sun and rooted in the rich ecosystem of the rainforest;
guayusa creates a profitable alternative to slash-and-burn and clear cutting
agricultural methods.
It can also be grown with other food,
fruit, timber and medicinal plants to create biodiverse and ecologically
healthy agricultural plots that allow local farmers to thrive and generate a
sustainable livelihood for the community.
Local Kichwa tradition also says that Guayusa is excellent for because it can help you to get bregnant and for men because it gives you extra potency.
I personally have noticed that if I sleep Guayusa before going to bed, I won't sleep very well, so I prefer not drinking it after dinner.
HOW TO PREPARE
Bring
fresh, cold water to a rolling boil.
Don’t
let it boil too long, as it will boil away the flavor releasing oxygen and
result in a flat tasting cup of tea.
Pour
boiling water on leaves and steep for 4-7 minutes, or longer for a darker brew.
Use
2 grams of loose leaf Guayusa per 8 oz of water.
Guayusa
also makes a refreshing iced tea.
Enjoy!
