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Japanese Mulberry Leaves Tea

  • Image 1
  • Strip-cut in Japanese traditional "Tanzaku-giri" style
  • Image 3
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Japanese Mulberry Leaves Tea (Kuwa no Ha Cha)Principal Benefits

  • Weight loss
  • Reducing absorption rate of carbohydrates 
  • Lowering blood sugar level
  • Reducing risk of blockage of the blood vessels (atherosclerosis)

The mulberry tree has an important role in traditional Japanese culture and medicine. Mulberry leaves tea (Kuwa no Ha Cha in Japanese) is a mild, nutrient-rich tea enjoyed hot or cold. High in calcium, iron and zinc. 

DNJ: the Sugar Inhibitor

Mulberry leaves are the only known source of a compound called DNJ which lowers absorption of sugars in the blood stream. DNJ (scientific name: 1-Deoxynojirimycin) inhibits absorption of sugars in foods we consume by blocking a key enzyme called Alpha-glucosidase. Without this enzyme, most of the sugars pass through the intestines without being absorbed.

Typical usage for lowering sugar absorption is one cup of tea consumed 20-30 minutes before a meal.

Ribbon-shape Strips for Optimal Quality

This tea is prepared from freshly-picked leaves, which are not crushed, but cut in strips in traditional Japanese Tanzaku-giri (短冊きり) style. See picture in gallery.

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


 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.

Type: Herbal
Region: Miyazaki Prefecture, Japan
Caffeine: None
Flavor: Mild, subtly herbal, hint of sweetness
Color: Yellowish amber
Ingredients: 100% Japanese Mulberry leaves
Net Weight: 50 grams
Product of Japan

How to Brew

The Japanese Senjiru Method

Senjiru is a time-tested Japanese method for brewing herbal teas. 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.

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 loose tea (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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