Lapacho - Pau D'arco bark (Handroanthus serratifolius)

Lapacho Tea or Pau D'Arco Bark

Pau D'Arco is a species of tropical tree with medicinal properties. Lapacho Tea Bark or Pau D'Arco Tea is widely used by people who feel unwell during the chemotherapy process. This powerful tea allows relief from the intensity of symptoms naturally.

Ingredients: 100% Pau D'Arco or Lapacho Bark (Handroanthus serratifolius).

Aroma: Pleasant

Taste: Slightly, sweet.

Curiosities:

Pau D'Arco or Lapacho is extracted directly from the Tabebuia peel, a common tree in tropical countries such as Brazil, Mexico, and Argentina. For several years, Pau d'Arco has been part of the culture of the indigenous tribes, especially of the Incas. According to them, this plant promoted the treatment of intestinal problems, fever, and even snake bites. Pau d'Arco is a tropical plant of the Bignoniaceae family, adept at mountain soils. The indigenous people took advantage of the bark of this tree to make arches. Pau d'Arco was so cultural that it even served as a focus of inspiration for the Brazilian Poet called Patativa do Assaré.

Pau d'Arco is rich in analgesic, diuretic, anti-inflammatory, anti-viral, healing and laxative properties. In most cases, Lapacho Tea Bark is used for the treatment of anaemia, urinary tract infection, fungal infection and dysentery. Its contribution to combating anaemia is due to its purifying blood action that stimulates the production of red blood cells. By contributing to the healthy maintenance of blood flow, Pau D'Arco promotes the reinforcement of immunity. This effect may be verified when it takes Lapacho Tea Bark to treat flu symptoms or respiratory infections.

Lapacho Tea Bark may be applied to the treatment of the following cases: diabetes, tonsillitis, candidiasis, hypertension, leukaemia, gastric ulcer, prostate infection and insect chops.

Water temperature: 100º

Infusion time: 5 to 10 minutes.

Recommended quantity: 3 cups a day.

Preparation: place a spoon of Pau D'Arco peels in 250 ml of boiled water. Then cover and let infuse for 5 to 10 minutes. Finally, strain, let it cool, and you can consume it immediately.

Store in a dry (max. 20º) and cool (max. 60% humidity) place.

NOTE: The images presented were made in our company, however, the type of cut and dimensions of the plant may vary from supply to supply or time of year.