Organic Mulberry Leaf Tea

This mulberry leaf tea with a fine, toasty caramel flavour is produced in Shimane Prefecture. The leaves are hand-picked in Shimane and lightly fired. This gives them a fine, warm flavour and a pleasant sweetness. In the cup, the infusion has a golden colour reminiscent of honey and amber. Depending on how it is prepared, the tea develops nuances of black tea, barley, popped amaranth or hojicha. A wealth of surprising flavours that invites you on a taste journey to the mist-shrouded mountains of Shimane. Background The leaves of mulberry trees are essential in silk production as they are the only source of food for silkworms. They were therefore also cultivated for silk production in Japan for a long time. Due to the advance of artificial fibres, many of the cultivation areas are now fallow. The realisation that mulberry leaves can also be very tasty and nutritious for us humans if processed correctly therefore came just in time to breathe new life into the mulberry groves. Read more about the properties and benefits of mulberry leaves herePreparation Pour 200ml of hot water (approx. 70°C) over 1 tsp of mulberry leaves and leave to infuse for 2 minutes. A second infusion is possible, but will be significantly weaker. Tip: Also try the mixture with green tea!

This mulberry leaf tea with a fine, toasty caramel flavour is produced in Shimane Prefecture. The leaves are hand-picked in Shimane and lightly fired. This gives them a fine, warm flavour and a pleasant sweetness. In the cup, the infusion has a golden colour reminiscent of honey and amber. Depending on how it is prepared, the tea may  develop nuances of black tea, barley, popped amaranth or hojicha. A wealth of surprising flavours that invites you on a taste journey to the mist-shrouded mountains of Shimane. Background The leaves of mulberry trees are essential in silk production as they are the only source of food for silkworms. They were therefore also cultivated for silk production in Japan for a long time. Due to the advance of artificial fibres, many of the cultivation areas are now fallow. The realisation that mulberry leaves can also be very tasty and nutritious for us humans if processed correctly therefore came just in time to breathe new life into the mulberry groves. Read more about the properties and benefits of mulberry leaves here. Preparation Pour 200ml of hot water (approx. 70°C) over 1 tsp of mulberry leaves and leave to infuse for 2 minutes. A second infusion is possible, but will be significantly weaker. Tip: Also try the mixture with green tea!

Two variants of mulberry leaf tea in a sample pack at a special price.  The set contains 50g each of Kagoshima mulberry leaf tea and Shimane mulberry leaf tea. The dry leaves and the color of the infusion of the two varieties already give an idea of the differences: In Kagoshima, the mulberry leaves are processed using equipment that was formerly used for tea production. This gives the leaves and infusion a subtle sweetness and a soothing aroma reminiscent of lush early summer meadows, wheatgrass, nettles, and hemp. The infusion has an olive green color in the cup.In Shimane, the leaves are picked by hand and then dried a little more thoroughly. As a result, the leaves contain not only green but also slightly brownish leaf and stem parts, producing an amber-colored infusion with a wonderful, delicately toasty caramel aroma. In the cup, the infusion has a golden color reminiscent of honey and amber. Depending on how it is prepared, mulberry leaf tea from Shimane develops nuances of black tea, barley, popped amaranth, or hojicha. A wealth of surprising aromas that invite you on a taste journey to the mist-shrouded mountains of Shimane. Background  The leaves of mulberry trees serve as a food source for silkworms and were therefore cultivated in Japan for a long time for silk production. Due to the advance of artificial fibers, many of the cultivation areas are now lying fallow. The realization that mulberry leaves, when processed correctly, can also be very tasty and nutritious for us humans came just at the right time to breathe new life into the mulberry groves.

The mild and sweet aroma of mulberry leaves has a relaxing and soothing effect. The color, especially in powder form, is similar to matcha tea with its fresh light green hue. In terms of taste, the powder is reminiscent of a mild matcha with the slightly nutty note of nettle tea. It is not for nothing that the powder of ground mulberry leaves is popularly used in Japan for caffeine-free "matcha lattes". This may be attributed to the fact that the mulberry leaves are steamed and processed just as gently as Japanese green tea, which also preserves the sensitive ingredients in the best possible way. Whipped up like matcha or matcha latte, it is an ideal caffeine-free and milder alternative or can be used as a complement to matcha for the evening. Mulberry leaves do particularly well as a balancing component in more tart teas such as Benifuuki powder - here the sweet aroma creates a pleasant balance. With its wealth of active ingredients the powder also makes for a valuable addition to green smoothies.