The Inca Tea story.

Though the first Inca Tea™ blend was sold in 2014, our origins reach back thousands of years to ancient Peru.

Since pre-Incan times, Peruvians have cultivated purple corn in the cool mountain regions of the Andes. Generations later, people in the region continue to use purple corn as a staple in their diet.

Inca Tea founder Ryan Florio discovered purple corn on a 10-day hike 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.

“I have had some major knee and back surgeries. So my doctors advised me not to go hiking into the remote Andes mountains,” Ryan recalls. “But I never felt better than while I was there.”

The adventure that led to a business venture.

The experience stuck with Ryan, who returned from his trip with the dream of bringing purple corn tea to the world. He founded Inca Tea and created 100% hand blended, 100% natural teas made with real Peruvian-grown purple corn.

“I came to find out that purple corn is a true superfood,” Ryan added. “Studies show that purple corn has more health-promoting compounds than blueberries and acai berries. And researchers are finding that it can help fight diseases like obesity, diabetes and high blood pressure.”

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.