Long before the widely recognized Earl Grey, Darjeeling, and oolong teas found their way into our lives, there existed a lesser-known beverage: yaupon. The tea made from the leaves of the yaupon holly has been a part of the dietary traditions in North America for over a millennium, originally consumed by Indigenous communities for its stimulating effects, its medicinal properties, and as a ceremonial drink. It enjoyed popularity among early European settlers and within Black communities predominantly in the southeastern United States, where yaupon—considered the only native plant on the continent that contains caffeine—thrives as a bush or small tree with glossy, dark green leaves. However, the introduction of imported teas and coffees shifted this native tea into obscurity—until now.
Dr. Christine Folch, a cultural anthropology professor at Duke University, has extensively studied yaupon and its historical significance. According to her, while historians and botanists have long acknowledged the presence of yaupon, its consumption was thoroughly documented in historical texts of North America. However, during the 19th century, it started to fade from public consciousness and became largely regarded as mere shrubbery by the 20th century. Now, in the 21st century, there’s a newfound interest in this native beverage.
A handful of small businesses are now processing and marketing yaupon, primarily found in specialty shops and online retailers, while some individuals opt to gather their own. Nevertheless, it remains a minor participant in the immense U.S. tea market, which is projected to surpass $16 billion this year, according to market research data. Yet, this scenario may be poised for change.
“It’s a delightful drink that fulfills the attributes of a caffeinated option,” noted Folch. In contrast to many teas that are imported from other regions, yaupon is not only beneficial for the palate but also gentle on the environment. For numerous consumers, it can actually be foraged right from their backyards. Should they choose to purchase it, buying yaupon does not involve long-distance shipping, leading to a notably lower carbon footprint.
Various teas tout health benefits, with research indicating that certain compounds within tea might aid in reducing the risk of diabetes, heart disease, and some forms of cancer. However, how does yaupon fit into this narrative? “I’m cautious about making any health claims since further research is warranted. But it’s truly enjoyable,” remarked Dr. Stephen Talcott, a food chemistry expert at Texas A&M University. Although yaupon contains caffeine, the levels can fluctuate based on cultivation methods and conditions, allowing companies to tailor the energizing effects. It also comprises polyphenols, which are micronutrients that combat inflammation and may serve as antioxidants, potentially lowering the risk of chronic illnesses.
Talcott, who studies how our bodies process yaupon’s compounds, pointed out that the only notable downside could be for those sensitive to caffeine. Interestingly, he emphasized that the name “Ilex vomitoria,” the scientific term for yaupon holly, shouldn’t deter potential drinkers. This unappealing name dates back to 1789 and may be connected to its traditional use in Native American cleansing rituals, or it could have been employed by English tea traders to discourage competition.
Scientifically speaking, Talcott assured that yaupon does not possess any elements capable of inducing vomiting. He pointed out its botanical relationship to yerba mate, a tea with Indigenous roots in South America that persists in popularity today and is also gaining traction in North America and beyond.
Folch recently authored a book detailing the history of yerba mate and noted that the preparation typically involves smoking its leaves and twigs, which imparts an earthier taste that may require an acquired palate. In contrast, she describes yaupon as uniquely familiar for those who enjoy black or green teas. Yaupon is available in both loose-leaf and bagged forms and is marketed as an equally satisfying beverage whether served hot or cold. For those residing in regions extending from Texas to Florida and up to Virginia, cultivating yaupon might not be that far-fetched.
“I have taken students on foraging trips around campus to gather yaupon,” Folch shared. Individuals can pick the leaves—not the berries—and toast them in a nonstick pan on low heat for around five minutes until they turn from green to brown. After crushing the toasted leaves, they can steep them in hot water for a refreshing beverage.
For gardeners, yaupon is a resilient species, often seen as invasive, drought-resistant, and tough to eradicate. Talcott humorously remarked that he roasts the leaves in his oven, turning the tea preparation into a sweet act of retribution. “Many people say, ‘I’ve been trimming that plant down in my yard for ages,'” he noted, adding, “I tell them they can brew a tea from it, and initially, they’re skeptical. But a week later, they often call me back to say, ‘Wow, that was fantastic!'”