Blood Orange-Lapacho
Pure lapacho has a bittersweet aroma with a hint of vanilla. Imagine that combined with juicy, sweet red oranges... Suddenly, you have a brew with an even more enticing aroma and a color so attractively vibrant you just have to admire. Do you need any more reasons to try it? Because it also supports mental well-being.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
Lapacho Matto Grosso, 1 % Orange peel, 1 % Orange granulate, Natural aromaBrew
Blood Orange Lapacho brew has a yellow-orange color. It has a delightful aroma dominated by notes of fresh oranges accented by vanilla.
Origins
You might not realize it, but the tree from which lapacho comes is often one of the decorative plants in many gardens and parks. It produces stunning tubular flowers in various shades of pink. Its English name is ''trumpet tree''. But botanists have given it a much less romantic name – Tabebuia impetiginosa.
It is native to the tropical rainforests of Latin America, specifically the northern part of Argentina, Paraguay (where it has even become the national tree), Mexico, and Brazil. Its popularity was due to the local tribes who used the bark of lapacho to make infusions. So-called ethnic medicine applied it as a general tonic and adaptogen. Tabebuia impetiginosa grows 15-30m, and the leaves are petiolate with finely serrated margins.
The trees have brown-grey bark that is hard and difficult to peel. They flower between July and September in the southern hemisphere and from December to January in the northern hemisphere (for example, India). The pleasantly yellow-colored wood is weather-resistant, which is why it is used for making furniture and construction. But of course, what interests us more than anything else is the inner bark of this extraordinary tree. It needs to be removed gently so as not to damage the tree. Trees over 40 years old are selected for this purpose and can be harvested no more than twice a year. Once the inner bark is removed, it should be dried and ground into finer fibres.
Always prepare lapacho in glass, porcelain, or stainless steel containers to avoid missing out on the unique effects. It should never come into contact with aluminum!
Benefits of ingredients:
Instructions for preparation
Boil the bark for 5 minutes, then let steep for at least 20.
Sold for external use only.
| Energy value: | 4 kJ / 2 kcal |
| Fats: | 0.1 g |
| of which saturated: | 0.1 g |
| Carbohydrates: | 0.1 g |
| of which sugars: | 0.1 g |
| Proteins: | 0.1 g |
| Salt: | 0.01 g |
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