Lapacho: An Ancient Brew with a Modern Twist

Lapacho, also called pau d’arco or taheebo, is a traditional herbal tea made from the inner bark of trees in the Handroanthus genus (formerly classified as Tabebuia), native to South and Central America. These majestic trumpet trees grow throughout the Amazon basin and highland regions, producing vivid pink and purple blossoms each spring. Beyond their beauty, the trees have long held significance for Indigenous communities who stripped the inner bark to brew a tonic tea used in ritual, healing, and daily life.¹

For centuries, lapacho has been prized in folk medicine for its reputed antimicrobial and anti-inflammatory qualities.² Historical records note its use by the Incas and by Guaraní healers, who prepared decoctions from the bark to treat infections, fevers, and stomach complaints.³ Though modern clinical research remains inconclusive and sometimes controversial, compounds within lapacho, such as lapachol and other naphthoquinones, continue to attract scientific interest.⁴

As a beverage, lapacho stands apart from many herbal infusions. The flavor is smooth and earthy with a gentle woody sweetness, sometimes compared to rooibos but with a deeper, resinous character. Naturally caffeine-free, it provides a calming alternative to traditional teas, one that feels both grounding and restorative.

A Modern Twist: Lapacho Orange & Vanilla

At Boulder Tea Company, we’ve created a unique blend that highlights lapacho’s ancient heritage while adding a touch of modern indulgence. Our Lapacho Orange & Vanilla combines the warm, grounding notes of lapacho bark with bright orange peel and smooth vanilla. The result is a cup that feels both exotic and familiar: citrus lifting the woodsy base, and vanilla lending a creamy, almost dessert-like finish.

This naturally caffeine-free blend is perfect for an evening wind-down or a comforting after-dinner treat.

Brewing Instructions

To enjoy lapacho at its best:

  • Measure: Use 1 heaping teaspoon of tea per 8 oz. cup.

  • Water Temperature: Full, rolling boil.

  • Steep Time: 5–20 minutes. Longer steeping will deepen the flavor without bitterness.

  • Serving Ideas: Serve hot for comfort, or chill and garnish with a slice of fresh orange for a refreshing iced tea.

Notes

  1. Leslie Taylor, The Healing Power of Rainforest Herbs: A Guide to Understanding and Using Herbal Medicinals (New York: Square One Publishers, 2005), 312–318.

  2. James A. Duke, Handbook of Medicinal Herbs, 2nd ed. (Boca Raton: CRC Press, 2002), 548–549.

  3. John E. Bryan, Rainforest: Ancient Realm of the Pacific Northwest (San Francisco: Chronicle Books, 1995), 144.

  4. Patricia F. D. Carvalho et al., “Biological Activities of Lapachol and Its Derivatives,” Phytochemistry Reviews 17, no. 1 (2018): 35–49.

Sara Martinelli