Lapacho or Taheebo tea is made from the inner bark of the Tecoma-Lapacho tree, also known as the "Purple Lapacho Tree". In the past, it was used in the Andes region of Latin America where the natives used it to treat various illnesses.

Thanks to its pleasant aroma reminiscent of vanilla or caramel, this tea is very popular.

It contains less tannic acid and no caffeine. Also, the tea is prepared in glass containers because it loses its properties when it comes into contact with metals.

Preparation: put only one teaspoon (about 10 g) in 1 l of cold water and wait for it to boil, let it boil for about 5 minutes, remove it from the heat and let it stand for another 20 minutes.