How to Brew Boldo Leaf

Strongly aromatic with a camphor-eucalyptus, minty-bitter character; a small amount goes a long way in the cup.

Catalogued origin is Chile, where boldo grows wild in the central Andean foothills.

Here is how to brew Boldo Leaf for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Boldo Leaf

1. Measure 1g of Boldo Leaf into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 100 C.
3. Pour the water over the Boldo Leaf and steep for 5-7 minutes.
4. Strain and serve.
5. It re-brews 1 times, so you can steep a second cup from the same Boldo Leaf.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: In Chile, boldo leaves are also used fresh to season fish and meat stews, not just brewed as an infusion.

Tasting Notes

Whole Organic Boldo Leaves, Peumus Boldus.

• Aroma: Camphor, Woody Herb.
• Body: Full And Robust.
• Flavour: Distinct, Earthy Note.
• Bitterness: Mild Bitter Edge.
• Woodiness: Warm, Woody Depth.
• Finish: Long Herbal Finish.