Palo Azul Wood Chips (Kidneywood, Palo Dulce) for Palo Azul Tea

Palo azul is the wood people use to make palo azul tea. In English it goes by kidneywood, and in some parts of Mexico you will hear it called palo dulce. It comes from the palo azul tree (Eysenhardtia polystachya), a flowering shrub that grows in Mexico and the southwestern United States, where families have been simmering the wood into te de palo azul for generations.

The name means blue stick in Spanish, and it earns it. Boil the chips and the water picks up a blue tint that shifts to amber in the light. That color is what made this tea famous. The flavor itself is mild and lightly woody, with no caffeine.

Each bag holds 4 oz of organic or wildcrafted palo azul wood chips from Mexico. Just the wood, nothing added.

HOW TO MAKE PALO AZUL TEA:

Add 1 to 2 pieces (about 1 ounce) of palo azul wood chips to 1 to 2 liters of water. Boil gently for 20 to 30 minutes, until the water turns blue or amber. Strain and drink it hot, or chill it for iced kidneywood tea. You can brew the same chips a second time.

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