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Biwa Cha Japanese Loquat Leaves Tea

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  • Strip-cut in Japanese traditional "Tanzaku-giri" style
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This traditional tea has a mild, earthy taste with a subtle hint of sweetness.

Mild, earthy taste with a subtle hint of sweetness.

Japanese use loquat leaves as a traditional cure for treating coughs, beautifying skin, reducing inflammatory conditions, and relieving symptoms of atopic dermatitis (eczema.)

Loquat leaves also contain compounds demonstrated to lower blood's lipid and sugar levels.

❤ Reduce skin irritations, redness, and swelling
❤ Soothe coughs and boost respiratory health
❤ Decrease blood sugar and combat diabetes
❤ Lower cholesterol and improve heart health

Easy to prepare. Serve hot, cold or over ice

natural pesticide free stamp

Wild-Harvested • All-Natural
Pesticide-free. Prepared from freshly-picked leaves and cut in strips in traditional tanzaku-giri (短冊きり) style for optimal brewing.

Type: Herbal
Region: Miyazaki Prefecture, Japan
Caffeine: None
Color: Light reddish brown
Ingredients: 100% Japanese loquat leaves (Eriobotrya japonica)
Net Weight: 50 grams
Product of Japan

Also available in 150g bulk pack.

About Biwa

Biwa, also known as loquat or Japanese medlar, is an evergreen tree native to southern Japan which commonly grows to a height of about 5 meters. produces juicy tangerine-color fruits with a delicate flesh and pleasantly tart taste

The flowers are sweetly fragrant. It produces juicy tangerine-color fruits with delicate flesh and pleasantly tart taste. Its long leaves (15-25 cm) are shiny on top with tiny hairs on their undersides.

Biwa leaves are listed for their beneficial properties in the Pharmacopoeia of Japan (Nippon Yakkyoku-hō), the official record of approved herbal remedies published by the Japanese government since 1886.

How to Brew Biwa Cha

Quick Brew Method
The following instructions are for making 4 cups (800 ml total.)

  1. Add 5 grams (2 heaping tablespoons) of biwa leaves to a pot.
  2. Add 4 cups of near-boiling water.
  3. Brew for about 3 minutes.
  4. Strain and serve hot, cold or over ice.

Senjiru Brew Method
Senjiru is a traditional Japanese technique for yielding a deeper infusion.

  1. Pour a little more than 4 cups of cold water into a pot.
  2. Add 2 heaping tablespoons of biwa leaves.
  3. Heat to a full, rolling boil.
  4. Turn heat down and simmer for 10 minutes.
  5. Turn heat off and wait for 10 minutes.
  6. Strain and serve. 

Refrences

  • 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
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Product Reviews

  1. nice tea

    Posted by veronika n. on 1st Nov 2013

    I heard a lot about this from a friend so I ordered one. I don't have any particular problems, but I like herbal teas in general. This is really nice! Somewhat hard to describe its taste, though I would say it's pretty subtle and a little sweet.


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