The supplier of our chanca piedra has prioritised civic engagement since the founding of the family-run business. Small-holder farmers are paid fair wages (above the minimum), and the farmers protect and maintain the wild-growing chanca piedra. The business has a mission to support biodiversity and the environment, to treat employees and farmers fairly, and to pursue sustainable business practices in all matters.
Chanca Piedra Tea
Highest Grade 99 P.
- Chanca piedra (Phyllanthus niruri) tea in premium quality made from whole leaves and stems, chopped
- From wild-grown plants in pristine nature in Peru (Loreto, Ucayali, San Martín)
- Sustainable and ethical harvest by hand in cooperation with many regional small farmers
- Traditionally and gently dried indoors for maximum retention of the valuable plant compounds and velvety green colour
- Full-bodied and fresh flavour: earthy, sweet and a touch bitter
- Pesticide-free cultivation
|Character||Savoury-sweet, vegetal, slight umami, no bitterness|
|Ingredients||100% leaves and stems of the chanca piedra plant|
|Harvest||Wild-grown; hand-harvested year round|
|Drying||Gently air-dried for optimal raw quality|
|Organic Cert.||Wild-grown, therefore not organic certified.|
|Grade||99/100 p. (Amazon tea category); Highest Grade|
Tea FarmOur premium chanca piedra tea is sourced from wild-grown plants which have been sustainably harvested in the Peruvian Amazon according to traditional harvesting methods. This allows the rainforests to be used in an ecologically sustainable way, avoiding exploitation and destruction.
The tea is pleasantly mild and is characterized by its delicious, naturally sweet taste, with a subtle umami profile and hints of vegetables. Very tasty at any time of the day.
Mixture of leaves and branches
Delicate dark yellow
Chanca piedra (Phyllanthus niruri), also known as gale of the wind, is a plant native to warm regions. It is widespread in South America and has been used there for centuries as a natural remedy.
Rich in Antioxidative Phytochemicals
The leaves and stems of the chanca piedra plant are collected in small batches the whole year round by locals. Traditionally the leaves are dried in closed rooms and then roughly cut smaller. The gentle and slow drying ensures the retention of valuable antioxidative plant compounds such as flavonoids, polyphenols, and tannins. Our chanca piedra is 100% made from both the leaves and stems of the plant because the stems also have great nutritional value. The velvety green colour is furthermore a marker of the expert processing of the freshly picked leaves and stems.
Cultivation & Processing
For an aromatic flavour: 2-3 heaped tbsp tea per 500ml boiling water in a pot; allow to simmer for 5 minutes. Tea should then steep for 15 minutes.
Note: A splash of lemon juice while simmering can refine the flavour and help draw out the minerals. Canca piedra teas are very rich, and individuals with sensitive digestion should begin with small quantities of tea.
High quality, airtight, resealable standing zipper pouch to preserve flavour and protect against oxidation and contamination.
Ideally a large glass or porcelain teapot with a tea strainer.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.