Chanca Piedra Tea: clean, green, and handled with care 200 gram

Product Specifications

A Traditional Botanical Infusion

Chanca Piedra (Phyllanthus niruri) is a small tropical herb native to the Amazon rainforest and warm regions of South America, and long known across India and Southeast Asia (where it is called Bhumyamalaki). Its Spanish name translates to “stone breaker.” In the cup, the cut-and-dried leaves and stems give a light, earthy, grassy-green infusion with a gently bitter, clean finish — a simple, caffeine-free herbal tea traditionally enjoyed on its own or with a little lemon and honey.

Plant & Origin

Chanca Piedra is a small, fast-growing annual herb that reaches only 30–60 cm tall. It’s easily recognized by the tiny seed capsules lined up beneath its feather-like, compound leaves — the reason for common names such as “seed-under-leaf.” Widely distributed across tropical regions, it appears in the traditional plant lore of many countries, and it is one of the most recognized names in South American herbal-tea culture. We offer the cut-and-dried aerial parts (leaves and stems) for brewing a simple, everyday cup.

Key Highlights

• Caffeine-Free: A gentle infusion suitable any time of day.
• Traditional Botanical: A well-known herb across South American, Indian, and Southeast Asian tea traditions.
• Loose & Versatile: Cut-and-dried herb you can measure to taste; can be re-steeped.
• Generous Supply: 200 g yields roughly 66–100 cups depending on strength.
• Clean Handling: Packed with care to preserve the herb’s fresh, grassy character.

How to Brew

Hot Infusion

1. Measure: Use about 1–2 teaspoons of dried herb per cup (about 240–250 ml).
2. Heat Water: Bring fresh water to a boil, then let it settle to about 90–95°C (200–205°F).
3. Steep: Pour over the herb, cover, and steep 7–10 minutes to taste.
4. Strain & Serve: Strain and enjoy hot; add lemon or honey if you like. Leaves can often be re-steeped 2–3 times.

Cold Brew

1. Add 2–3 tablespoons of dried herb per quart (about 1 liter) of cold filtered water.
2. Refrigerate 8–12 hours (overnight), then strain.
3. Serve over ice; garnish with mint or citrus for a smoother, less bitter cup.

Culinary Applications & Blend Ideas

• Hot Herbal Tea: A clean, earthy, caffeine-free cup on its own.
• Iced Infusion: Brew stronger, chill, and serve over ice.
• Citrus Lift: Pairs with lemongrass, lime, or a strip of citrus peel.
• Herbal Blends: Combine with mint for a brighter, more refreshing profile.

Frequently Asked Questions

What is Chanca Piedra tea?

It’s a caffeine-free herbal infusion made from the dried leaves and stems of Phyllanthus niruri, a tropical herb traditionally enjoyed as a tea in South America, India, and Southeast Asia. It has a mild, earthy, grassy-green flavor with a gently bitter finish.

Why is it called “stone breaker”?

“Chanca piedra” is Spanish for “stone breaker,” a traditional common name for the plant. We describe it here purely as a botanical herbal tea, without any health claims.

How much is in this pack?

This listing is 200 grams of cut-and-dried Chanca Piedra herb — roughly 66–100 cups depending on strength.

Does it contain caffeine?

No — Chanca Piedra is a naturally caffeine-free herbal infusion.

How do I brew it?

Steep about 1–2 teaspoons per cup in hot water (about 90–95°C), covered, for 7–10 minutes, then strain. Enjoy hot or cooled. It can also be cold-brewed overnight.

Storage & Quality Assurance

• Freshness: Packed clean and handled with care; we favor whole/cut leaf material over powders to preserve aroma.
• Storage Instructions: Keep in an airtight glass or ceramic container in a cool, dry, dark place away from moisture, light, and strong odors.
• Package Includes: 200 g of dried Chanca Piedra (Phyllanthus niruri) loose herbal tea.

This product is a dried herbal tea for enjoyment as a beverage. It is not intended to diagnose, treat, cure, or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult a qualified healthcare professional before use.