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.
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.
This tea is prepared from freshly-picked leaves, which are not crushed, but cut in strips in traditional Japanese Tanzaku-kiri (短冊きり) style. See picture in gallery.
Crushed leaves are many times more prone to oxidation along their edges. Tanzaku-kiri ensures that the leaves are as close to their natural form as possible, at the same time minimizing oxygen exposure.
Dried, processed and packed using traditional Japanese techniques undergoing minimal processing.
Wild harvested in subtropical
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.
Senjiru brewing is basically a rapid boil, followed by a simmer and then a cool down period.
See How To Brew Japanese Herbal Teas: The Traditional "Senjiru" Method for more information.
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