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“It can be a bit bitter but it’s great for anti-viral, anti-bacterial. I like to drink it with rose hip tea as well.” Read full tasting note
au d’Arco (sometimes called lapacho, taheebo, Tabebuia Avellanedae or Tabebuia Impetiginosa) is the inner bark of a majestic flowering Amazonian tree. The Pau d’Arco tree grows up to 30 meters in height and the base of the tree can measure up to 3 meters in diameter.
Indigenous people noticed that the Pau d’Arco tree does not rot, even when it is dead. Pau d’Arco bark contains intrinsic chemical factors that fight fungus and mold, even in some of the wettest environments on Earth. This was likely how and why indigenous people started using the bark medicinally to fight fungal conditions.
Pau d’Arco teas make a fantastic base to cacao drinks. Simply add cacao beans or nibs and blend. Also adding some form of sweetener (such as raw yacon root syrup, agave cactus nectar, stevia, honey, fruit, etc.) makes a wonderful tasting beverage.
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