Guava Leaf Tea brewed from dried, whole leaves has a floral, woodsy fragrance, smooth taste, and pleasing tannins. A long list of health benefits makes this easy-to-brew tea extra special. Excellent caffeine-free alternative to green or black tea.
Tear whole guava leaves and measure out 1 ½ cups dry guava leaves (8 grams). Measure out 6 cups filtered water (1400 ml).
Combine leaves and water in a sauce pan and bring to a boil.
Reduce heat to a slight boil and cook covered for 15 minutes.
Remove pan from heat and let cool for 5-10 minutes.
Strain tea from the leaves and transfer to a heat proof glass bottle or jar.
Serve
Serve as is warm in a mug, poured over ice or choose from any of the flavoring options below.
Iced Tea Flavors
Sweet- Dissolve one tablespoon of raw sugar or agave syrup into each cup of tea while it's warm, and then pour over ice.
Passion fruit guava - Add one and one-half tablespoons of fresh passion fruit juice to each cup of sweetened tea and pour over ice.
Tart lemon - Add 1-2 teaspoons of fresh lemon juice per cup, pour over ice and serve with a lemon slice.
Sugar-free - Add 4-5 drops of liquid stevia or sugar substitute of your choice for each cup of tea and pour over ice.
Hot Tea Flavors
Mint - Add 4-5 fresh mint leaves to each cup of boiling hot tea and allow to cool enough to drink.
Orange blossom - Add ⅛ teaspoon of orange blossom water to each cup of hot tea and serve with an orange slice.
Rose - Add ⅛ teaspoon of rose water to each cup of hot tea.
Cinnamon - Place a cinnamon stick in one cup of boiling hot tea. Steep until cool enough to drink, and serve tea with the cinnamon stick.
Store
Store strained and cooled tea in a glass jar or bottle with a lid in the refrigerator. Freshly made guava leaf tea lasts for 5 days.
Notes
Recipe tipsHarvesting - Check the underside of leaves before clipping branches, and don't take leaves that have insects or white coatings.Drying - Place in a well-ventilated warm location out of direct sunlight. Hang branches or lay leaves flat in a single layer on trays.Strain - Remove guava leaves from boiled tea as soon as it's done cooking. Leaving the leaves to steep too long will make the tea astringent and bitter.Store - Let strained tea cool to room temperature before refrigerating.Iced - The recipe brews a flavorful cup that is perfect when the ice melts a little.Hot - Follow the recipe and add a little more water to taste before serving.