Lapacho is the colloquial name for several tree species found in Central and South America, where they can grow up to 35 meters tall. The Incas already used the watery extracts of the bark, and later the Indians of Peru, Bolivia and Paraguay adopted the Lapacho infusion. 

Preparation: Simmer for 5 minutes

Infusion time: 10-15 minutes

Quantity: 1-2 heaped tablespoons per 1L of water