Lapacho is the colloquial name for various tree species of Central and South America. The watery extracts of the bark were already used by the Incas; later the natives of Peru, Bolivia and Paraguay took the infusion as medical tea or simply for pleasure. Mainly, this tea is known for its full-bodied, tart flavour with woody character. Preparation: Take 2 heaped tea spoons for approx. 1 liter cold water, boil it up for about 5 minutes and then let it brew 15-20 minutes.