MUÑA TEA OF THE INKAS-Machupicchu
COMMON NAMES OF THE MUÑA
Known as muña muña or arash muña, this woody shrub is named because in the high Andean areas of South America (2,500 to 3,500 masl), specifically in Peru, there are traditional pre-Hispanic languages, such as Quechua, the language from which its first name.
HISTORY
The muña has its origin in the Inca culture. The Incas consumed it along with honey to appease the respiratory problems and in the last centuries this plant has been used by the natives to strengthen the immune system, and to counteract the infections by worms, bacteria and other parasites. Currently it is still consumed as a bronchodilator and expectorant, it is also commonly used as a tea of flavor and spices for traditional dishes.
PREPARATION OF TEA DE LA MUÑA
To awaken the properties of the muña is usually consumed through an infusion. Place 5 or 6 dry leaves of muña in a cup, add boiled water, cover and let it rest 5 minutes before consuming. In this way you can enjoy all its benefits.
BENEFITS OF THE MUÑA
Digestive plant par excellence.
Eliminates bacteria that cause gastritis.
Excellent expectorant
Strengthens bones
Fight altitude sickness or soroche.
Prevents vision disorders.
