Inca Tea founder Ryan Florio discovered purple corn on a 10-day hike while enjoying the Inca trail with friends 16,000 feet in the mountains. The group’s guide boiled purple corn, cinnamon and cloves with freshly cut apples and pineapple to create a drink locals call chica morada. The refreshing herbal tea beverage – packed with phenolic compounds that have antioxidant and anti-inflammatory properties – gave the hikers a healing boost of energy to continue their journey.
Today, Inca Tea sells purple corn tea products online and in local food stores and major national retailers. Look for Inca Tea Café locations in the Cleveland Hopkins International Airport (CLE), Pinecrest and more soon-to-be spots in a city near you.
For more information, visit:
incatea.com
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