Native Gumbi Gumbi Tea

Botanical name: Pittosporum angustifolium

The fabulously named Gumbi Gumbi tea (sometimes spelled Gumby Gumby) is also known as Native Apricot, thanks to its bright orange round fruits. The fruits aren’t considered edible, and the real magic of this plant are the leaves, which have been brewed as a medicinal tonic by indigenous communities throughout its range for countless generations.

Gumbi Gumbi is highly regarded as a cure-all bush medicine said to protect against common ailments like colds, coughs and eczema as well as to induce lactation and support general health and wellbeing.

Traditionally, both fresh and dry leaves are brewed into tea, imparting the beverage with a slightly bitter, peppery taste.

Recent scientific research into the benefits of Gumbi Gumbi has found the saponins, tannins and phytochemicals found in the leaves boast an array of useful properties for supporting human health. The chemicals compounds are considered to have anti-pruritic, anti-viral, anti-cancer and detoxifying benefits, can help regulate blood pressure and boost the immune system.

According to anecdotal accounts, indigenous people imbibed Gumbi Gumbi tea as a treatment for various cancers and as a combative for digestive disorders, chronic fatigue and even mental illness. More research is currently being done into verifying the potentially ground-breaking medicinal benefits of Gumbi Gumbi.

This native tea is known to be energising and assists with skin disorders. Check out the health benefits at this link.

Brewing Instructions: To drink Gumbi Gumbi at home as a general health tonic (try a steaming hot cup when you feel a cold coming on), brew 4 to 5 leaves per litre of boiling water, allowing it to simmer and steep for at least an hour. Drink either hot or cold. Add honey as it is bitter! Alternatively, you can double the amount of leaves to reduce the simmer time by half.

Loose leaf herbal tea.

Australian Ingredient: Whole dried Gumbi Gumbi leaf.