Yaupon Holly Tea Recipe

Yaupon holly (Ilex vomitoria) is North America’s only native caffeine-containing plant and has been brewed as tea by Indigenous peoples for centuries. Here are the harvesting tips and recipe from the UF/IFAS Extension.

Harvesting

• Best times: Harvest during spring and fall flushes, when leaves are tender and flavorful.

• Method: Snip young stems, then strip the leaves by hand or with a machine.

• Limit: Remove no more than one-third of the canopy at once; foliage can regrow within a week if branches remain intact.

• Plant choice: Choose male plants (no berries) when possible, since female plants produce toxic berries.

• Leaf selection: Pick light-green new growth for a milder, grassier flavor.

• Wash: Rinse the leaves and remove stems, berries, or debris.

• Dry: Spread leaves in a single layer to air-dry or use a dehydrator.

• Optional roasting: Roast lightly at about 300°F for 8 minutes, or over a fire, to deepen aroma and reduce bitterness.

• Grind: Grind to a fine texture, if desired.

Brewing

• Fresh leaves: Steep 1–2 teaspoons in hot water for 3–5 minutes for a green tea‑like infusion 

• Roasted leaves: Steep for 3–5 minutes for a darker, bolder tea 

• Example small‑batch method:

• Use 1 tablespoon of leaves/stems (fresh or roasted).

• Add to 2 cups boiling water.

• Steep 3 minutes.

• Strain and enjoy 

  Flavor Notes

• Fresh leaves yield a light, green tea‑like brew with a grassy aroma.

• Roasted leaves produce a darker, earthier flavor 

• Yaupon tea contains as much caffeine as green tea and similar antioxidant levels to blueberries.

Safety & Tips

With these steps, you can brew yaupon tea at home using native Florida plants or purchased leaves for a naturally caffeinated, antioxidant-rich drink.

Resources: UF/IFAS Extension, LawnsTrees.com