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 Facts

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

• 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.^[8]

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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-giri (短冊きり) 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.

Wild Harvested, All Natural

✓ Pesticide-free

✓ Processed and dried using traditional Japanese techniques

✓ Hand-selected leaves are hygienically packed to ensure optimal quality

Wild harvested in subtropical highlands of Miyazaki region of Kyushu island, southern 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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References

1. Japanese Pharmacopoeia
   17th Edition. Japan Pharmaceuticals and Medical Devices Agency

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2. 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.

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3. Antitumor activity of compounds isolated from leaves of Eriobotrya japonica
   Journal of Agricultural and Food Chemistry. 2002 Apr 10;50(8):2400-3.

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4. 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

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5. The antitussive, expectorant and anti-asthmatic activities of triterpene acids of loquat leaves in mice and guinea-pigs
   Acta Universitatis Medicinalis Anhui, 2006

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6. Hypoglycemic effects of sesquiterpene glycosides and polyhydroxylated triterpenoids of Eriobotrya japonica
   Planta Medica 1991, 57(5):414-416

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7. 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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8. 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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