Ancient Plant. Modern Ritual.
Discover Guayusa
Meet Ilex guayusa — a naturally caffeinated Amazonian holly with deep roots in Kichwa family and community life in Ecuador, now finding a place in modern tea rituals.
Shop Guayusa TeaThe Plant
What is Guayusa?
Ilex guayusa is a caffeinated holly tree native to the upper Amazon basin of Ecuador, Peru, and Colombia. Growing in the shade of the rainforest canopy, its broad glossy leaves have been harvested by Indigenous peoples for over 2,000 years — long before it was ever called a superfood.
Guayusa naturally contains caffeine along with compounds including theobromine and polyphenols. Some analyses have also reported L-theanine, although amounts can vary. Individual responses to caffeine differ, so Guayusa is best understood as a distinctive caffeinated leaf rather than a guaranteed jitter-free drink. Read our Guayusa caffeine guide →
Today, Guayusa is gaining wider attention as an alternative to coffee, yerba mate and conventional tea because of its flavour, natural caffeine and long cultural history. See what current research actually says →
The Science
Why the Energy Feels Different
Guayusa contains caffeine and a range of naturally occurring plant compounds. Researchers are still studying how these compounds interact and whether they meaningfully change the experience of caffeine in a typical brewed cup.
Caffeine
Guayusa naturally contains caffeine. The amount in a cup varies with the leaf, serving size, water temperature and steeping time.
Theobromine
Theobromine is another naturally occurring xanthine found in Guayusa and cacao. Its role in the experience of brewed Guayusa is still being studied.
L-Theanine
L-theanine has been reported in some chemical analyses of Guayusa, but amounts can vary. Evidence is not strong enough to say it prevents caffeine-related jitters in a brewed cup.
Chlorogenic Acids
Chlorogenic acids and other polyphenols are among the plant compounds identified in Guayusa. Laboratory research has measured antioxidant activity, but that does not establish specific health outcomes in people.
2,000 Years of Ritual
The Kichwa & the Night Watchman's Plant
In some Kichwa communities of the Ecuadorian Amazon, Guayusa has traditionally been shared in the early morning as families gather, talk, prepare for the day and sometimes discuss dreams. Practices vary between communities and continue to evolve. Explore Kichwa traditions and Guayusa →
Guayusa has been used in many different ways across Amazonian communities, including as an early-morning drink and as part of family and cultural practices. It is best approached as a living tradition rather than a single universal ceremony.
That cultural history is part of why sourcing matters to Upina. Our goal is to share Guayusa in a way that respects its origins and the communities connected with the plant.
Brewing Guide
How to Brew the Perfect Cup
Measure Your Leaf
Use 1 to 2 teaspoons of Upina loose-leaf Guayusa per 8oz of water. More leaf means a bolder, more robust cup. Adjust to taste.
Water Temperature
Heat water to 90–95°C (195–200°F) — just off the boil. Unlike green tea, Guayusa is forgiving with temperature and won't turn bitter.
Steep
Steep for 5 to 8 minutes and adjust to taste. A longer steep will generally produce a stronger cup.
Taste & Enjoy
Naturally earthy, slightly grassy, and mildly sweet. Delicious plain or with honey and lemon. Exceptional when brewed strong and served over ice.
Canada's Wellspring of Guayusa
Ready to Experience It?
Upina offers certified Organic and Fairtrade loose-leaf Guayusa sourced from Ecuador, with sizes for first-time drinkers, everyday use and bulk orders. See the full brewing guide →