Sacred Origins: Eisa Tea Co. and the Kichwa Legacy of Guayusa, Muña, and Cedrón

In the pre-dawn mist of the Ecuadorian Amazon, an ancient ritual still brews. Men, women and children circle a communal fire holding gourd cups of guayusa (Ilex guayusa), a native holly.

They sip the dark, earthy infusion quietly, then speak of dreams and omens. Each morning they believe the tea “facilitates dream interpretation,” essential knowledge for the day’s decisions . I first encountered guayusa here. I recall being offered this energising brew as a sacred morning ritual. The smooth, comforting caffeine kick – like coffee, but gentler – stayed with me long after I left the forest.

This awakening had deep roots. Guayusa is truly an ancestral plant: archaeologists have found 1,500-year-old guayusa leaves in a Bolivian tomb, suggesting early medicinal and ceremonial use . Indigenous Kichwa shamans revere it as a gift from the forest’s spirits, and modern studies explain why. Guayusa leaves pack an astonishing caffeine punch: laboratory analyses report up to 75.7 mg caffeine per gram dry leaf, rivalling guarana seeds.

Yet long-time drinkers describe the high as clear and calm, not jittery. In fact, many note how guayusa’s caffeine blends with other compounds – theobromine, small amounts of theophylline, and antioxidants – to produce focused alertness and even vivid, lucid dreaming . Nicknamed the “night watchman,” the tea helps hunters remain sharp but dreaming as they sleep .

Guayusa’s blend of stimulation and smooth calm is why Kichwa hunters and farmers prize it. It is literally an endurance herb. A 2019 ethnobotanical survey notes locals down litres of weak guayusa at dawn, then induce vomiting to empty their stomachs – so strong is the energy that they avoid rising with a full stomach.

Two litres of guayusa brewed from 150 g of leaves provided a 2.64% methylxanthine infusion – equivalent to 5.5 cups of coffee . Women drink more moderately, and always with the wisdom that excess stimulant can “distort perceptions…and threaten safety” on a hunt . Dosage and community context are part of the lore as much as chemistry.

Muña: The High-Altitude Mint of the Andes

From the steamy lowlands, my journey went uphill to the cool, thin air of the Andes. There I met muña (Minthostachys mollis), the native Andean mint of the montaña. Muña’s connection to Andean culture is deep and diverse. Slow Food’s Ark of Taste describes muña as a “versatile” shrub integral to mountain life.

On potato farms, muña leaves were once piled with the tubers to prevent spoilage – an Inca-era preservative trick . Shepherds carried bundles of muña to drive off insects and even used the wood’s resin to make festive fireworks in Ayacucho rituals . In short, muña scent is woven through festival, folklore and feast.

Medicinally, muña has always been prized for the lungs and stomach. In the thin air of 3,000 m elevations, locals sip muña tea as an expectant elixir: it clears congestion, eases coughs, and makes breathing easier. Traditional healers brew its pungent mint leaves for respiratory ills and altitude sickness. It also acts as a carminative tonic. Milky infusions of muña are taken to treat intestinal pains and indigestion.

Rich in minerals like calcium and iron, and flavoured with cooling pulegone and menthone, muña tea soothes the gut while refreshing the spirit. In my blends, muña contributes a sharp minty note and a sense of vigorous clarity, reflecting its folkloric role in clearing the body and mind.

Cedrón: Lemongrass Citrus Calm

The third herb in this trilogy is cedrón – not to be confused with eucalyptus or cedar – but lemon verbena (Aloysia citriodora), a citrus-scented bush. Cedrón’s journey spans continents: native to South America, it was carried by Jesuit missionaries to Europe (17th century) and is now a staple in Spanish and French herbals. In Kichwa homes of the high valleys, cedrón is a beloved calming infusion.

Over a steaming mug, families relieve stomach cramps and share stories. Mila taught me to steep cedrón leaves after meals to aid digestion, and in the evening as a gentle lullaby against anxiety.

This use resonates across cultures. In traditional European medicine, lemon verbena is renowned as an antispasmodic and carminative. Pharmacopeias from Spain to France list Lippia citriodora leaves for dyspepsia, nervousness and insomnia . Modern research supports this ancient wisdom: Lippia’s essential oils contain compounds like citral and linalool, which have mild sedative and anxiolytic effects.

A 2023 clinical trial found inhaling Aloysia citriodora essential oil significantly reduced anxiety before cesarean delivery. Other studies show lemon verbena extracts produce muscle relaxation and calm the nervous system, while its gentle bitterness aids digestion . Cedrón thus bridges Kichwa and European traditions as a soothing tonic for both stomach and mind.

Blending Traditions: Collaboration and Innovation

My blends respect all these layers of lore. Mila’s guidance shaped everything from herb selection to blend balance. The formulation remains faithful to Andean integrity: guayusa, muña and cedrón are the heart of the teas, harvested wild or from family farms in Ecuador and Peru.

To complete the cups, I also turned to my home terroir with scientific support. In collaboration with AberInnovation (Aberystwyth University’s innovation hub), I explored local European herbs that would complement the Kichwa trio. The goal was to maintain authenticity while crafting a well-rounded flavour profile. The result adds three classic Western botanicals: chicory root (Cichorium intybus) for roasted depth, oat straw (Avena sativa) for sweet, mineral nourishment, and linden blossom (Tilia species) for floral calm.

Each choice is rooted in herb lore. Chicory, long cultivated in Europe, is famous as a caffeine-free “coffee” substitute with digestive warmth. Its deep, bitter notes balance the brighter guayusa. Oat straw brings a smooth, nourishing finish; medieval herbalists lauded it as a nerve-restorative tonic to rebuild “devastated systems.” Finally, linden (lime tree flowers) adds gentle sweetness and soothing qualities, traditionally used to promote sleep and relieve anxiety. These European herbs complement the Kichwa trio without overshadowing it, creating a harmonious, balanced infusion.

Ethical Roots and Living Traditions

Today, Eisa Tea’s Sacred Origins trilogy is more than a product line: it is a narrative of ethical collaboration. Profits are shared with Mila and her community. More broadly, the project honours that plant traditions evolve only through sharing. The brew in your cup mingles strands of Indigenous knowledge and European folk wisdom, mediated by modern science. In each sip we taste that continuum: an Amazon dawn, Andean highlands, and Welsh innovation converging in harmony.

Herbal traditions are living legacies. Guayusa, muña, and cedrón were once wild gifts; through Mila’s guidance and the support of AberInnovation, their uses are being reinterpreted for today’s world. This journey from a Kichwa healer’s fire to a Welsh startup’s tea tin demonstrates how cultural respect must go hand in hand with botanical curiosity. With integrity and reciprocity, new chapters can be written for ancient plants. My sacred teas exemplify how ethical business can brew connections – not just of herbs and flavours, but between people, cultures, and the Earth itself.