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Ginkgo Biloba Wild Harvest Herbal Tea

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All-natural tea for enhancing memory and improving circulatory disorders. Known as the "brain herb."

Ginkgo Biloba leaves contain Ginkgolide, a terpenoid compound widely reported to improve blood flow to the brain. Also used in treating dementia and Alzheimer's disease.

Wild-harvested ginkgo leaves

Ginkgo Biloba's powerful flavonoid antioxidants help protect the body from damaging effects of free radicals.

Not Cultivated

Wild-harvested in ancient groves of Kirishima range in Miyazaki prefecture, one of the last areas in the world where ginkgo trees exist in the wild. 

Limited Harvest Window

To get the best quality, leaves are harvested at their peak maturity. Our harvest window is a brief two-week period in early-autumn.

Optimally Cut (Tanzaku-giri)

We do not crunch our leaves. Instead, they are cut into strips in traditional JapaneseTanzaku-giri style (短冊切り). Crunched leaves are more prone to oxidation along their cut edges during storage. Tanzaku-giri leaves are closer to their natural form while maintaining a balance between ease-of-infusing and oxygen-exposure.

Flavor and Usage

Brew in 3 minutes (instructions below).

  • Autumnal, woodsy flavor and aroma
  • Smooth, vegetal aftertaste
  • Nearly colorless pale yellow/green infusion
  • Typical usage is one to two cups per day
Important Note: Natural Ginkgo Biloba contains compounds which may cause allergic and other reactions in some individuals. Information provided here is for educational purposes only and not medical advice. You should not use it in place of a consultation with your health care provider.

Wild Harvested, All Natural


 Processed and dried using traditional Japanese techniques

Hand-selected. Hygienically packed to ensure optimal quality


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

Type: Herbal
Region: Miyazaki Prefecture, Japan
Caffeine: None
Ingredients:100% Japanese Ginkgo Biloba leaves
Net Weight: 50 grams
Product of Japan

About Ginkgo Biloba

Ginkgo Biloba, also known as Maidenhair or just ginkgo, is one of the oldest trees in existence. It is the last surviving species of the ancient Ginkgo genus dating back 270 million years, before the Jurassic period.

Ginkgo is a large tree with a lifespan of centuries. It is highly resistant to insects, bacterial infections, fires, and air pollution.

Today, wild ginkgo trees only exist in a few places, including Miyazaki prefecture in southern Japan.

Symbolism in Japan

Poster of Japanese ginkgo festival

Ginkgo trees are revered in Japan for their resilience, beauty, and long life. Old ones are venerated like a deity. You see them in temples, shrines, tea houses, parks, schoolyards, and public gathering places.

Ginkgo species has male and female plants. The magnificent "Grand Ginkgo" in Takaoka, 30-minute drive from where we are, is an 800-years-old female.

This majestic lady is designated by the government of Japan as a Natural Monument. At her site, the townspeople host lively ginkgo festivals every November (picture is of 2017's festival poster.)

For the Japanese, the two-lobed leaves of ginkgo symbolize perseverance, longevity, and unification of yan and yang male-female duality.

Traditional Japanese Ginkgo motifs They extensively use the ginkgo leaf pattern in all sorts of designs including family crests, kimono patterns, and accessories.

This picture shows a few ginkgo-inspired Japanese motifs. The traditional hairstyle resembling ginkgo leaves is called Ginkgo chignon (Ichō-Gaeshi.)


Ginkgo was introduced to the West by E. Kaempfer, a German naturalist who visited Japan in the 17th century.

The word ginkgo originates from Kaempfer's misreading of its Japanese kanji characters 銀杏, meaning "silver apricot."

Later on, scientists in Europe added the word Biloba (two-lobed) for the modern scientific classification name Ginkgo Biloba.

How to Infuse Ginkgo Leaves in 3 Minutes

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

  1. Add 5 grams (about 2 heaping tablespoons) of leaves to a pot.
  2. Add 4 cups (800 ml) of near-boiling water.
  3. Wait for about 3 minutes.
  4. Strain and Serve.

How to infuse ginkgo leaves

How to Infuse Ginkgo Leaves Japanese Style (Senjiru)

Senjiru is a time-tested technique for yielding maximum goodness locked deep in the leaves. 

Caution: Senjiru is a deeper infusion compared to the 3-minute method above. It will extract more of the ginkgo leaves' natural compounds. This may cause allergic and other reactions in some individuals.

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

How to infuse ginkgo leaves Japanese style

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