Origin and things worth knowing
 Guayusa (Ilex Guayusa) is a holly species related to mate from the Amazon region of Ecuador. There, this sacred plant has been cultivated and revered by the Kichwa Indians for centuries.
 Guayusa has about the same caffeine content as coffee and has a slightly earthy-nutty aroma. Thanks to the perfect mix of ingredients (caffeine + L-theanine), Guayusa has a stimulating and relaxing effect at the same time.
 
 Other unique properties are:
 
 .) no bitter substances: there is no such thing as cooking or letting it steep for too long.
   On the contrary: the longer Guayusa simmers, the more caffeine is released and the stronger it becomes.
 
 .) PH – neutral: no acidification of the stomach – therefore suitable for all people who appreciate the invigorating effect of coffee but cannot tolerate it.
 
 .) High caffeine content: with 1.7g / 1000g! In contrast to coffee, the caffeine, which is present in a bound form, is not absorbed in the stomach but only through the intestines.
 As a result, caffeine levels build up more slowly, but last much longer.
 
 .) High yield:  Guayusa can be infused up to 3x (second flush / third flush)
 
 .) Twice as many antioxidants as GREEN TEA. In addition, an antibacterial and anti-parasitic effect was found.
 
 .) 100% natural and 100% vegan: no fertilizers or sprays are used in the cultivation of the plant. (Corresponds to a BIO certification)
 
 ingredients
 caffeine
 L-Theanine
 theobromine
 theophylline
 Vitamin B2 (Riboflavin)
 Vitamin B3 (Niacin)
 vitamin C
 pyridoxine
 carotenoids
 chlorogenic acid
 paraxanthine
 gallic acid
 guanidine
 isobutyric acid
 choline
 triterpenes
 minerals
 
 preparation
 The preparation of guayusa is different than classic tea and takes a little more time.
 Depending on the desired amount (for the sake of simplicity, we calculate with 1 liter), 1 heaped tablespoon of the Guayusa Cut is placed in a pot with water and brought to the boil.
 Anyone who likes to taste something  If you like it more intense, feel free to add a second tablespoon.
 
 Now you should let the brew simmer for at least 15 minutes (the longer the better, because the more caffeine is released)
 When the desired intensity is reached, you pour the desired amount through a sieve (coffee filters also work, of course) and the tea can be served.
 Now you can sweeten, refine or simply drink it as you like.
 
 Guayusa tastes excellent with freshly squeezed orange juice and honey,
 or with ginger and lemon.