Ingredients :

• The banana peel — Choose a very ripe banana — one with small black spots on the skin. The riper it is, the sweeter and less bitter the peel will be in the infusion. Wash it thoroughly under running water, scrubbing well: it’s a surface that has traveled and can carry residues. Organic if possible, since we’re using the skin here.
• Guava leaves — Fresh if you have a guava tree or live in the tropics. Otherwise, dried leaves can be found easily in Asian grocery stores or online. Four dried leaves are equivalent to about six fresh ones. If you really can’t find them, the tea works without them — it’s just less complete in terms of flavor.
• Turmeric — Supermarket powder works perfectly here. If you have fresh root on hand, even better — grate a small slice of about one centimeter. The color in the cup will be more intense, almost bright orange. Half a teaspoon is plenty; turmeric doesn’t need a large quantity to make its presence known.