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Natural infusion of chicozapote, bibacier leaf, cocoa and coconut

  • Detoxifies, helps burn fat, aids digestion
  • Regulates blood pressure and offers antioxidant properties

Description & history of the POPOL WU'UJ

Coming from oral tradition, the Popol Wu'uj is the sacred book of Mayan mythology. It is in homage to this allegorical story retracing the origin of the world that we named this infusion. In this mixture, the caramelized fruit of chicozapote (a very resistant tree from the Gulf of Mexico) rubs shoulders with cocoa, coconut and bibacier leaf: ingredients consumed locally for their antioxidant, purifying and fat-burning properties. A fragrant and delicious drink which, in addition to detoxifying, helps to regulate tension.

Notes:fruity and cocoa, therefore necessarily delicious.

Ingredients, Preparation & Use

Ingredients :
Bibsteel leaf (30%), cocoa pod (30%), coconut (20%), chicozapote fruit (20%).

Artisan culture from Guatemala exclusively - 100% natural - No added flavors or sugar - THEINE FREE.

Use :morning and evening, without moderation.

Preparation:2 large tablespoons for 1 liter of pure or filtered water, brought to 90°. Long infusion of 9 to 12'. Put in a thermos and take with you to drink throughout the day.

A word from the Tea-Triber

Jorge's explanations:

“When tasting, Popol Wu'uj is certainly the most delicious recipe that I have designed for the moment for TEA TRIBES (but I hope to design even more; I have 2 or 3 ideas in mind) . On the nose, coconut and cocoa are almost too present, captivating. To taste, the liqueur is ultimately very balanced between its different components, delicious, alone or to accompany a pastry.

Chicozapote is a local star, and like all stars he has several names and nicknames, depending on the region: chicosapote, sapodilla, manilkara zapota, nispero, ... I call him Zapote, because it is directly derived from the name in Nahuatl “tzapotl”. It is a high quality tree that can be found today in different regions around the world, but it is definitely here! Conversely, we imported its cousin the bibacier, so that the Mayans of today most often take the fruits of one and the leaves of the other, which is what I did too.

I mixed these four components with the aim of detoxification of the body and an antioxidant action. I would like to point out here that the Mayans of yesterday had no knowledge of what an antioxidant means, unlike those of today. On the other hand, they already had the absolute conviction of the need to purify their body of its toxins, at regular intervals. »

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