Traditional Japanese tea for a key addition to your weight loss regimen. 

Known as Kuwa-no-Ha Cha. Mild and pleasant. Enjoy hot or cold. 

• Helps reduce appetite and sugar cravings
• Inhibits absorption of carbs in foods
• Lowers blood sugar levels
• Mitigates risk of blood clots (atherosclerosis)

Mulberry leaves are the only known source of a compound called DNJ (1-Deoxynojirimycin), which inhibits absorption of sugars in foods we consume by blocking a key enzyme called Alpha-glucosidase.

With this enzyme blocked, most of the sugar from carbs we eat pass through intestines without being absorbed.  

Typical usage is one cup 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

✓ 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.

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.