Guayusa Tea: The Caffeinated Leaf from the Amazon

In short: guayusa (say "gwhy-you-sah") is the dried leaf of an Amazonian holly tree from Ecuador. It brews a smooth, mellow, slightly sweet cup with no bitterness, and it naturally contains caffeine. Use 2-3 g (a heaped teaspoon) per 250 ml of freshly boiled water at 95-100°C and steep for 4-6 minutes. It is a cosy alternative to your second cuppa of the day.

Guayusa is still little known in the UK, but it is quietly winning fans among people who want a gentle caffeinated drink that tastes nothing like coffee and does not turn bitter if you forget the infuser in the mug.

What is guayusa?

Guayusa (Ilex guayusa) is a member of the holly family and a close cousin of yerba mate. It grows in the upper Amazon rainforest of Ecuador, where the leaves are picked by hand, dried and cut into the loose leaf you see in the bag.

It is not technically tea, because it does not come from the Camellia sinensis plant, so it sits with herbal teas on our shelves. Unlike most herbal teas, though, it does contain caffeine.

For the Kichwa people of Ecuador, guayusa is part of daily life. Families traditionally gather before dawn around a pot of boiling guayusa to share stories and plan the day ahead, which is why it is sometimes called the "night watchman's" leaf.

What does guayusa taste like?

If you have tried yerba mate and found it too grassy or smoky, guayusa is a pleasant surprise. It is:

• Smooth and light, with a soft, rounded body.
• Mildly sweet, with notes some people compare to dried apple or honey.
• Slightly earthy, with a clean, mineral-like finish.
• Free of bitterness, even after a long steep.

That last point is the big one. Guayusa is very low in the astringent compounds that make an over-brewed black or green tea taste harsh, so it is hard to get wrong.

Guayusa vs yerba mate, green tea and builder's tea

If you want a proper strong cup for the morning, stick with our guide to builder's tea. Guayusa is better suited to the mid-morning or early afternoon, when you fancy something lighter.

How to make guayusa

Guayusa is one of the easiest loose leaf drinks to brew. A kettle, a mug and an infuser are all you need.

1. Measure: 2-3 g, about a heaped teaspoon, for a 250 ml mug. Cut guayusa is light and fluffy, so be generous.
2. Boil the water: 95-100°C. Unlike green tea, there is no need to let the kettle cool.
3. Steep: 4-6 minutes. Taste after 4 minutes; leave it longer for a fuller cup. It will not turn bitter.
4. Serve: drink it plain, or add a slice of lemon or a teaspoon of honey.
5. Steep again: the same leaves give a good second mug with another 5-7 minutes.

Live in a hard water area? Guayusa copes better than most green teas, but filtered water still gives a cleaner, brighter cup. See our tips on tea for hard water areas.

Iced and cold brew guayusa

Guayusa is excellent cold. For cold brew, add 8 g of leaf to a litre jug of cold water, cover and leave in the fridge for 6-8 hours or overnight, then strain. You get a soft, naturally sweet drink that needs no sugar. Add a few slices of orange or a sprig of mint for a summer garden drink, or keep a jug in the fridge for busy days.

How much caffeine is in guayusa?

Guayusa contains natural caffeine, but the amount in your mug depends on how much leaf you use and how long you brew it. A standard mug usually has less caffeine than a mug of filter coffee. If you are sensitive to caffeine, treat it like a cup of tea and avoid it late in the evening; for a caffeine-free cup after dinner, choose rooibos or a herbal blend instead.

Where to buy guayusa in the UK

Our Pure Guayusa is single-ingredient, cut Ecuadorian leaf with nothing added, ready to brew in a mug infuser or teapot. You will find it alongside the rest of our herbal teas. If you would like to compare it with a classic green tea, try a Japanese sencha such as Chiran Sencha, or browse our green teas.

Frequently asked questions

Is guayusa the same as yerba mate?

No. Both come from the holly family and both contain caffeine, but they are different plants. Guayusa grows in Ecuador and tastes smoother and sweeter; yerba mate comes from Argentina, Paraguay and Brazil and tastes bolder and more grassy.

Can I drink guayusa with milk?

You can, but most people drink it without. Its flavour is light, so milk tends to hide it. A slice of lemon or a little honey suits it better.

Does guayusa go bitter if you steep it too long?

Hardly ever. Guayusa is very low in astringency, so even 8-10 minutes in the mug gives a stronger but still smooth cup.

Can I make guayusa in a teapot?

Yes. Use about 2.5 g per 250 ml of water, so roughly 10 g for a 1-litre pot, and let it steep for 5 minutes before pouring.