In the deep summer, when the Texas sun beats relentlessly and sends temperatures over 100 degrees day after day, even the heartiest of native plants wilt. But there is one plant that seems to thrive in the toughest of conditions, growing lush and green under the harsh Texas sun.
Yaupon is a tree native to Texas and other southern states that is the only known caffeinated plant to grow naturally in the United States. A thousand or so years ago, Native Americans harvested and dried the leaves of the yaupon and steeped them like tea leaves.
Over the years, the yaupon tree, and its resulting tea-like infusion, was forgotten, making way for the hugely popular black tea we all enjoy today, which is predominantly imported from Asia. But yaupon still grows wild in the U.S., and it is regaining its popularity as a wild and sustainable native American ingredient.
Yaupon can be brewed and enjoyed just like black or green teas, but you will find that it is very mild and lower in tannins than tea you may be used to. That means it is less bitter, and if you typically add sugar or even milk to your tea, you may find you enjoy yaupon without either. We love it as a refreshing iced tea that is ulta-gulpable on a hot day – which is in its DNA!
Because it is so mild, yaupon is a blank slate for other infusions, like mint or lemon, or even as the base for a lightly caffeinated morning smoothie (take that extra caffeine where you can get it!). Used in baking and cooking, it will provide a very subtle herbal flavor without the bitterness that can often be a turn-off. Try it in place of the tea in this Earl Grey Tart and you’ll see what we mean.
Look online for brands from deep in the heart of Texas, where the interest in yaupon was reignited a few years ago. It is gaining traction with familiar tea brands, so you may even find a yaupon from your favorite purveyor.
Oh, and it is pronounced: yaw-pahn.