Mild and pleasant traditional Japanese herbal tea for beautifying skin and
- Relieving inflammatory skin conditions such as in eczema (atopic dermatitis)
- Soothing chronic coughs
- Combatting type 2 diabetes
- Treatment of hyperlipidemia (high cholesterol)
Made from premium wild-harvested leaves of Biwa, the Japanese loquat tree (Eriobotrya japonica).
Easy to prepare. Serve hot or cold.
Biwa leaves are listed as a medicinal herb in the Pharmacopoeia of Japan (Nippon Yakkyoku Hou), the authoritative record published by the Japanese government since 1886. 
Japanese use Biwa leaves as a traditional cure to relieve itchy skin conditions such as atopic dermatitis and for treatment of chronic bronchitis and coughs.
Biwa leaves contain natural high-fiber complex sugars (polysaccharides), which help suppress appetite and sugar cravings. Studies have shown that various compounds in loquats promote powerful physiological actions such as
- Non-steroidal anti-inflammatory (NSAIDs) [2, 4]
- Anti-tumor [2, 3]
- Antitussive and expectorant [4, 5]
- Insulin regulation [6, 7]
Recent research has demonstrated the anti-osteoporosis effect of the Ursolic acid contained in Biwa leaves.
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Uncrushed for Optimal Quality
Our Biwa Cha is prepared from freshly-picked leaves, which are not crushed, but cut in strips in traditional Japanese Tanzaku-kiri (短冊きり) style.
Crushed leaves are many times more prone to oxidation along their edges. Tanzaku-kiri ensures that the leaves are as close to their natural form as possible, at the same time minimizing oxygen exposure.
Wild Harvested, All Natural
✓ Dried and stripped using traditional Japanese techniques
✓ Hand-selected and hygienically packed to ensure optimal quality
Wild harvested in subtropical
highlands of Miyazaki region
of Kyushu island, southern Japan.
Region: Miyazaki Prefecture, Japan
Color: Light reddish brown
Ingredients: 100% Japanese loquat leaves (Eriobotrya japonica)
Net Weight: 50 grams
Product of Japan
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How to Brew
The Japanese Senjiru Method
Senjiru is a time-tested Japanese method for brewing herbal teas such as Biwa Cha. It is used to yield the maximum goodness locked deep in the leaves, and to deliver the optimum combination of aroma, flavor and color. You begin with a rapid boil, followed by a simmer and then a cool down period. No special setups are required.
The following instructions are for making 4 cups.
Pour a little more than 4 cups of cold water into a tea kettle. Add 5 grams of Biwa leaves (about 2 heaping tablespoons.)
Heat to a full, rolling boil.
Turn heat down, and simmer for 15 minutes.
Turn heat off, and wait for about 10 minutes.
Strain and serve.
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- Japanese Pharmacopoeia
17th Edition. Japan Pharmaceuticals and Medical Devices Agency
- Anti-inflammatory and Antitumor-Promoting Effects of the Triterpene Acids from the Leaves of Eriobotrya japonica
Biological & Pharmaceutical Bulletin. 2005 Oct;28(10):1995-9.
- Antitumor activity of compounds isolated from leaves of Eriobotrya japonica
Journal of Agricultural and Food Chemistry. 2002 Apr 10;50(8):2400-3.
- Studies on constituents of triterpene acids from Eriobotrya japonica and their anti-inflammatory and antitussive effects
Journal of Chinese Pharmaceutical Sciences 38(10):752-757, Oct 2003
- The antitussive, expectorant and anti-asthmatic activities of triterpene acids of loquat leaves in mice and guinea-pigs
Acta Universitatis Medicinalis Anhui, 2006
- Hypoglycemic effects of sesquiterpene glycosides and polyhydroxylated triterpenoids of Eriobotrya japonica
Planta Medica 1991, 57(5):414-416
- Tormentic Acid, a Major Component of Suspension Cells of Eriobotrya japonica, Suppresses High-Fat Diet-Induced Diabetes and Hyperlipidemia
Journal of Agricultural and Food Chemistry, 2014, 62 (44), pp 10717–10726
- Inhibitory Effects of the Leaves of Loquat (Eriobotrya japonica) on Bone Mineral Density Loss in Ovariectomized Mice and Osteoclast Differentiation
Journal of Agricultural and Food Chemistry, 2014, 62 (4), pp 836–841
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