Guava Leaf Tea, Dried Guayabo Psidium guajava Leaves, Loose Herbal Infusion for Hot or Iced Cups, Smooth Mild Woody Lightly Astringent Leaf Taste, Not Fruit Juice Powder Tea Bags or Extracts, 200g

Product Specifications

A Mild, Leaf-Forward Cup

Guava leaf tea is made from the dried leaves of the common guava plant (Psidium guajava, or Guayabo) — the leaf, not the fruit. It brews to a pale golden, sometimes soft rose-gold cup with a grounded, earthy, mildly woody character; herbaceous rather than fruity, with only a faint sweet whisper behind a clean, drying astringency. It tastes nothing like sweet guava juice — which is exactly the point of choosing the leaf.

Plant & Origin

Guava (Psidium guajava) is a small tropical tree in the myrtle (Myrtaceae) family, grown widely across the tropics for its fruit and its aromatic leaves. The leaves are oval, leathery, and softly aromatic; dried and cut, they become a shelf-stable loose tea. This listing is the dried leaf — not fruit, seed, extract, or a live plant.

A Familiar Everyday Cup

Across Latin America (where it’s known as “hojas de guayaba”), the Caribbean, and Southeast Asia (lá ổi), a simple pot of guava leaf tea is a plain, unfussy, comforting ritual — brewed fresh or from dried leaf and sipped hot or poured over ice on warm days. Its quiet, caffeine-free character is much of its appeal: it’s the kind of everyday cup that pairs easily with meals or a slow afternoon.

Key Highlights

• Leaf-Forward: Mild, woody, botanical — not a sweet fruit drink.
• Caffeine-Free: An easy cup any time of day.
• Loose & Flexible: Adjust strength; great plain or blended.
• Re-Steepable: A generous cut that can often take a second, lighter steep.
• Generous Supply: 200 g pack.

How to Brew

Hot Infusion

1. Measure: Use 1–2 teaspoons of dried leaf (or a couple of whole leaves) per cup.
2. Heat Water: About 80–95°C.
3. Steep: 3–5 minutes for a light cup, 7–10 for stronger; longer draws out more woody, tannic notes — strain promptly once it tastes right.
4. Stronger Brew: Alternatively, gently simmer the leaves 10–15 minutes.

Cold Brew

1. Add about 2–3 tablespoons of dried leaf per quart (1 liter) of cold water.
2. Refrigerate 8–12 hours (overnight), then strain.
3. Serve over ice; a slice of lemon or a little honey brightens it without hiding the leaf.

Culinary Applications & Blend Ideas

• Solo Cup: A mild, earthy, caffeine-free infusion.
• Warm Spice: Pairs with cinnamon or ginger for a cozy cup.
• Bright Lift: Add lemon, mint, or a little honey.
• Blend Base: Rounds out well with lemongrass or a mild green tea.
• Iced: Refreshing over ice, plain or lightly sweetened.

Frequently Asked Questions

Does this taste like guava fruit?

No — it’s leaf-forward: mild, earthy, lightly woody, and gently astringent with only a faint sweet whisper. It does not taste like sweet guava juice.

How much is in this pack?

200 g of dried guava leaf (one pack).

Is this the leaf or the fruit?

Dried leaf (Psidium guajava / Guayabo). It’s not fruit, juice, powder, extract, capsules, tea bags, or a live plant.

Can I re-steep the leaves?

Often yes — a second steep gives a lighter, softer cup. Adjust time and leaf amount to taste.

How do I make iced guava leaf tea?

Brew a strong hot infusion and chill it, or cold-brew overnight, then serve over ice with lemon or honey.

How do I brew it hot?

Steep 1–2 teaspoons per cup in 80–95°C water for 3–10 minutes to taste, then strain.

Storage & Quality Assurance

• Freshness: Loose dried leaf; cut, color, curl, and aroma vary naturally batch to batch — normal for dried botanical leaf.
• Storage Instructions: Keep sealed after opening, away from heat, steam, sunlight, and strong odors. Use a clean, dry scoop.
• Package Includes: 200 g of dried Guava leaf (Psidium guajava).