Guayusa Tea in Canada: Taste, Caffeine and How to Brew

In short: guayusa (pronounced gwy-YOU-sa) is the dried leaf of an Amazonian holly tree, a cousin of yerba mate. It brews a smooth, naturally sweet, lightly earthy cup with about as much caffeine as a strong black tea and none of the bitterness. Use 1 tablespoon (3 g) per 250 ml of water at 90-95°C and steep 5 to 7 minutes; a French press is the easiest way to make it, and it is just as good cold brewed overnight.

Guayusa has quietly become one of the most searched herbal teas in Canada, usually by people looking for a coffee alternative that does not taste like grass or medicine. If that is you, this guide covers what it is, how it compares with the drinks you already know, and the brewing method that gives the best cup.

What is guayusa?

Guayusa (Ilex guayusa) is a holly tree native to the upper Amazon in Ecuador, where Kichwa families have grown it in forest gardens and brewed it before dawn for centuries. The large leaves are picked by hand, dried and cut, and that is the whole process: no oxidation, no roasting, no blending. Botanically it is a close relative of yerba mate, which explains the family resemblance in the cup, but the leaf is larger, milder and smoother.

Because it is a holly and not Camellia sinensis, guayusa is technically a tisane rather than a tea. It still contains caffeine, which sets it apart from almost every other herbal infusion on the shelf.

What does guayusa taste like?

Think of a very clean black tea with the edges sanded off. The cup is amber to deep gold, with a gentle sweetness, a soft earthy base and a faint note of green leaf and dried fruit. There is almost no astringency, which is why it can steep for 7 minutes, or sit in a thermos for an hour, without turning harsh. People who find yerba mate too smoky or vegetal usually like guayusa straight away.

It takes milk and honey well, but most Canadians who drink it daily end up taking it plain, the way they would a good oolong.

Guayusa vs yerba mate vs coffee

The practical difference from yerba mate is forgiveness. Mate wants water below 80°C and short contact or it goes bitter; guayusa can take near-boiling water and a long steep. If you already drink mate, our yerba mate guide for Canada covers gourd and French press methods, and the same French press works for both.

How to brew guayusa in a French press

The leaf is cut coarse and it sinks, which makes a French press the natural tool. Here is the method for a 500 ml press, enough for two mugs.

1. Measure: 2 tablespoons (about 6 g) of Pure Guayusa into the press.
2. Water: 500 ml at 90-95°C, a minute off the boil. Pour over the leaf and give it a stir.
3. Steep: 5 minutes for a medium cup, 7 for a strong one. Put the lid on but do not press yet.
4. Press and pour. Pour out all of it; leaf left in hot water keeps extracting, though with guayusa that only makes the second mug stronger, not bitter.
5. Second steep: the same leaf gives a second, lighter press. Add 7 to 8 minutes this time.

No French press? A teapot with a fine strainer or a large infuser basket works the same way. Tea bags and small ball infusers are too tight for the coarse leaf.

Cold brew guayusa for the thermos

Cold brewing is where guayusa shines, especially for a commute or a long drive. Put 10 g of leaf (about 3 tablespoons) in a 1 litre jar, fill with cold water, and leave it in the fridge for 8 to 12 hours. Strain. The result is sweeter and rounder than the hot version, with the same caffeine, and it keeps for three days. In summer pour it over ice with a squeeze of lime; in a Canadian January, heat it gently and it tastes like a fresh brew.

What to blend it with

Guayusa carries other flavours without losing its own. A few pairings that work at home:

• Mint: add a pinch of Pacific Coast Mint to the press for a brisk morning cup.
• Citrus: a strip of orange peel or a slice of lemon in the mug.
• Spice: a cinnamon stick and two cloves steeped with the leaf, then a splash of milk, make a mellow caffeinated "chai" without black tea.
• Ginger: a few slices of fresh ginger in the cold brew jar.

You will find guayusa alongside mate and other caffeinated leaves in our yerba mate collection, and the wider herbal tea range has the mint, ginger and spice to pair with it.

Frequently asked questions

Does guayusa have caffeine?

Yes. A 250 ml cup brewed as above has roughly 60 to 90 mg, between a black tea and a cup of coffee. It is one of the few herbal infusions with natural caffeine.

Is guayusa the same as yerba mate?

No, but they are close relatives: both are holly leaves from South America. Guayusa is smoother, sweeter and far less bitter, and it tolerates hotter water and longer steeping.

What does guayusa taste like?

Smooth and naturally sweet, with a soft earthy base and no bitterness. Most people compare it with a mild, clean black tea.

How much guayusa per cup?

1 tablespoon, about 3 g, per 250 ml of water. Steep 5 to 7 minutes at 90-95°C, or cold brew 10 g per litre overnight.

Can I re-steep guayusa?

Yes. The leaf gives a good second infusion if you add a couple of minutes to the steep time.