Since the 13th century, Uva Ursi has been commonly used throughout Europe, but was not officially recognized as a valuable herb until 1788. Later, it was introduced to North America by the early settlers, where Native Americans would know Uva Ursi as "kinnikinnick." They considered it to be a nutritious food and ate the berries raw, juiced, or ground.

Today, it is common practice to use Uva Ursi leaves in tinctures or teas because they are considered the most medicinally potent part of the plant.

Uva Ursi (Arctostaphylos Uva Ursi).

Brewing Instructions

Add boiling water over the bag
Let steep for 4 to 6min
If desired sweeten with honey
Store box in a cool dry place