Cocatea-How to use


Making coca tea by steeping the leaves in water is a traditional part of the indigenous religion and culture of the Andes mountain region which is comprised of the modern states of Peru, Chile, Bolivia, Ecuador, Venezuela, Argentina, and Colombia. It is usually consumed with lime, baking soda, or ash of the quinoa plant to help activate the alkaloid.

Medicinally, coca leaves are used to boost energy, take away headaches, fatigue, thirst and is commonly used to prevent the symptoms of altitude sickness. It is common for travelers to be greeted at their hotels with a hot-cup of coca tea.

  • Coca leaves is by chewing. In Peru, each small bag of coca leaves usually comes with a small solid block known as llipta. This is made up of limestone and quinoa ash, flavored with other herbs, such as anis. The proper way to chew coca leaves is to break off a piece of the llipta and roll it into a few coca leaves, then place it into the back of your mouth until it has been soaked through.

  • Mate de coca or Coca tea , an herbal tea made with coca leaves by steeping the leaves in water is a very common drink in Peru. The look and taste of mate de coca is similar to green tea, slightly bitter with a hint of sweetness.

  • Coca tea flour or cocatea powder (by grinding the coca leaves), this is other way to brew tea, using a 1 tea spoon for each cup of boiling water or use a finest mesh or reusable filter tea bag. The coca tea flour or cocatea powder is become really popular by the local in Peru, now you can see different products made with coca tea flour like: bread, ice cream, cake, cookies, muffins and other creative baked goods ideas. Also the coca tea flour or coca tea powder could be added in smoothies, yogurt, juices or oatmeal.