Buddleja Incana – Herb

Brew & Taste

Buddleja incana has a pale yellow infusion. It's almost odorless, with a bland taste.

Origins

Another South American herb that is conquering the world. Buddleja Incana was first described and named by Messrs Ruiz and Pavon in 1798. King Charles III sent Spanish botanists to the New World on a special expedition. Hipólito Ruiz López and José Antonio Pavón Jiménez jointly discovered and described many previously unknown plants of South America. The abbreviation "Ruiz et Pav" still bears the names of hundreds of representatives of the local flora. This is no different for Buddleja incana.

A tree or shrub growing in the north and center of Peru reaches 4-15m in height. It thrives at altitudes above 2,500m. It has brown bark and almost square, felt-like branches. The leaves are oblong and finely serrated. Buddleja incana produces 8-20cm long flowers, which are white or yellow, arranged in bunches. The fruit of this exotic tree is cylindrical capsules with elongated, winged seeds. The plant gets its name from its distinctive flowers. It is called White Flower, but also kishwae or quishara.

Both leaves and flowers, including stems, are harvested for phytotherapy purposes. The decoction can also be used as a monthly treatment to prevent ailments – in this case, you should prepare it using cold extraction (maceration). After the procedure, avoid the herb for one month.

Maceration:

Pour 250ml of lukewarm water per 10-20g of herbs. Covered, let rest at room temperature for 24 hours, then strain. Keep the liquid.
Cover macerated herb with 1l of water and bring to a boil. Cook for 20-30 minutes.
Strain and allow to cool.
Combine both brews in a pitcher and serve.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.