Mild and pleasant traditional Japanese herbal tea for beautifying skin and
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. [1]
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
Recent research has demonstrated the anti-osteoporosis effect of the Ursolic acid contained in Biwa leaves.[8]
Earthy, very mild, subtle hint of sweetness
One pack makes about 40 cups.
Taking two cups per day is typical.
Also available in 150 gram packs (120 cups).
Serve hot or cold.
See below for easy Japanese brew method.
Our Biwa Cha is prepared from freshly-picked leaves, which are not crushed but cut in strips in traditional Japanese Tanzaku-giri (短冊切り) style.
Crushed leaves are many times more prone to oxidation along their edges. Tanzaku-giri ensures that the leaves are as close to their natural form as possible, at the same time minimizing oxygen exposure.
✓ Pesticide-free
✓ Processed and dried using traditional Japanese techniques
✓ Hand-selected leaves are hygienically packed to ensure optimal quality
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Wild harvested in subtropical |
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.
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Pour a little more than 4 cups of cold water into a tea kettle. Add 5 grams of Biwa leaves (about 2 heaping tablespoons.) |
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Heat to a full, rolling boil. |
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Turn heat down, and simmer for 15 minutes. |
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Turn heat off, and wait for about 10 minutes. |
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Strain and serve. |
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