Something tea-adjacent I’ve been drinking lately, a caffeinated holly and the only caffeinated plant native to North America. It’s related to the Mate and Guayusa hollies from South America.
Something tea-adjacent I’ve been drinking lately, a caffeinated holly and the only caffeinated plant native to North America. It’s related to the Mate and Guayusa hollies from South America.
Wait, I thought mate was supposed to be a low-temp steep. How does that square with the holly, which I am assuming needs a hot, hard steep like most herbs?