H-EC-050

Guayusa

Air-dried caffeinated leaf, from Napo, Ecuador.

Herbal tisanes

Guayusa is strongest on smoothness, vegetal and sweetness. Typical tasting words: cut hay, dry wood, sweet pea, forest floor. Cultivated in Amazonian agroforestry chakra systems by Indigenous Kichwa communities for thousands of years as an early-morning ceremonial beverage. Customarily brewed communally in pots before dawn while community members recount dreams and plan daily tasks.

Also known as Wayusa and Amazonian guayusa.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami0brightness1body3smoothness5aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity1vegetal4marine0nutty0toasty1malty1honey1spicy0woody2earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Napo, Ecuador
Plant: Ilex guayusa leaves
Harvest: Year-round
Elevation: low
Oxidation: to %
Roast: unroasted
Leaf: cut
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: harvesting, then withering, then drying.

Caffeine

A cup of Guayusa carries a typical estimate of 75 mg of caffeine, within a range of 60 to 90 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	5 min, 7 min
Cold brew, 250 ml	3 g	Fridge	6 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
study_focus
midday

Pairs with pastry, salads and fruit. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.