Mulberry tea leaves are harvested from the mulberry tree, which is indigenous to Asia and grown commercially across most of the world. There are 10 different species of mulberry tree, including white mulberry and black mulberry, which are the most common types. The green spade-shaped leaves of a mulberry tree are harvested in autumn and dried for use as medicinal supplements and tea. The tea is used to treat a variety of health issues including colds and blood vessel support, reports "Acupuncture Today."
Treat Cold Symptoms
The medicinal use of mulberry tea, according to Traditional Chinese Medicine, is associated with the liver and lung meridians and clears fever, headache, sore throat and cough and red, painful and watery eyes, according to "Acupuncture Today." In addition, mulberry tea can inhibit the development of several bacteria strains, including streptococcus, which causes strep throat.
Support Blood Vessel Health
Mulberry tea can help reduce cholesterol oxidation in the blood vessels, which reduces the risk of atherosclerosis, or blockage of the blood vessels, according to a study published in "The Journal of Nutrition" in 2005. The trial, led by Byambaa Enkhmaa from the Department of Environmental and Preventive Medicine, Shimane University School of Medicine, Izumo City, Japan, found that quercetin and additional flavonoids mulberry leaves contain are the antioxidants responsible for the herb's mechanism of action against oxidative stress reactions with cholesterol that can lead to atherosclerosis.
Preparation and Dosage Recommendations
Prepare mulberry leaf tea by boiling 6 to 8 oz. of water and adding 1 tsp. of mulberry leaf tea. Let the water cool to a temperature just below the boiling point, from between 160 to 200 degrees, for about one minute. Fill a tea pot with the tea and steep from 3 to 5 minutes. The taste of the tea should be sweet and slightly bitter.
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