Lapacho

 25 min    100°C    1 tbsp/1l

Lapacho is obtained from the bark of the tecoma lapacho tree and is popular with many because of its pleasantly mild taste, somewhat reminiscent of vanilla or caramel. It contains little tannic acid and no teein.

Preparation:
The cold water is brought to a boil with the leaf. It should then be simmered for 5 minutes and left to steep for a further 20 minutes.