Selling mulberry tea

Since early times, Asian traditional homeopathic practitioners have used mulberry leaves as herbal remedies. They prescribe mulberry leaf tea to treat fevers, coughs, sore throats, neurosis and thirst as well as to reduce sugar levels in blood and blood pressure. It is also recommended to treat skin ailments and tearing eyes, dizziness and headaches. It has been used to stimulate urination and bowel movement.
The mulberry leaves for making tea are harvested from our own plantations which are under an optimal agrotechnics. The mulberry plantations are completely isolated of possible pollution with agricultural chemicals or any other harmful for the people and animals substances. Therefore the mulberry leaves obtained are entirely ecologically clean. The leaves are picked up during the period June – September. Only high quality and completely healthy mulberry leaves, having high nutritive content are selected for tea making.
It has now been discovered that mulberry leaves contain DNJ (Deoxynojirimycin), which reduces sugar levels in the blood, GABA (Gamma amino butyric acid), which reduces blood pressure, and Phytosterol, which reduces cholesterol. Besides the
mulberry leaves contain many more minerals and vitamins than other teas that are conducive to good health. These include calcium, potassium, sodium, magnesium, iron, zinc, vitamins A and B, and all the necessary amino acids. According to Kaewruang (2010) the mulberry leaves contain quercetin, kaempferol and rutin which both belong to the group of flavonoids that are known as antioxidants for the following properties:

1. Prevents the absorption of sugar by the small intestine so that sugar levels in blood do not increase;
2. Stimulates the circulatory system and strengthens blood vessels;
3. Prevents the development of cancerous cells the blood, or leukemia, breasts and colon;
4. Reduces allergic reactions, such as dermatitis, and extends the life of white blood cells;
5. Both these flavonoids can be absorbed into the body through the small intestine with no negative effect to health;
6. .Plants use these flavonoids to protect themselves against wind and sunlight. Since the human body cannot produce them, they must be gotten through plants and vegetables.

How to drink?
Mulberry leaf tea can be taken as a normal hot beverage or can be adapted to be just a thirst quencher, and for those interested in enjoying its other benefits, you can follow these directions (Kaewruang, 2010):

Hot Mulberry Leaf Tea

1. Put 1-2 g. (1-2 teaspoons) of mulberry leaf tea in a teacup. If using a teabag, put just 1 bag (between 1-2 g.). If using a teapot, increase the amount of mulberry leaf tea according to the amount of water you use.
2. Pour approximately 100 cc. of water heated to 80-90 ํC into the cup and let the tea steep for a minimum of 6 minutes for the important minerals, vitamins and compounds to be released, particularly polyphenol and flavonoids to be released sufficiently.
3. Once you have imbibed all the tea, you can pour hot water over the mulberry leaf tea and repeat the same process until the tea does not produce any color. Note: Do not steep the mulberry tea for over 24 hours as it can spoil easily because tea has a high concentration of amino acids (protein).

Ice Mulberry Leaf Tea
Ingredients

1. Mulberry leaf tea 10 grams
2. Sugar 150 grams
3. Hot water 850 cc.
4. Ground salt 5 grams
5. Lemon juice 15 cc.

Directions

1. Place 10 g. (approximately 4 tablespoons or 15 teaspoons) of mulberry leaf tea in an implement that can tolerate heat.
2. Pour hot water from a vacuum thermos over the mulberry leaf tea and have it steep a minimum of 10 minutes. Then, remove the tea leaves or teabags.
3. Add 150 g. (Approximately 10 tablespoon) of sugar and 5 g. of salt and wait until it has all dissolved and cool down.
4. Next, add 15 cc. (approximately 1 tablespoon) of lemon juice and mix it all together. Actually, this step can be performed at the same time as step 3. After this, add ice and a little more lemon juice for a slightly more taste.

Drinking of mulberry leaf tea, a Romanian suffering from diabetes drank 3 glasses (150 cc.) of mulberry leaf tea a day after each meal for a period of 2 months and was able to reduce the sugar level in his blood by approximately 53 mg/dl. Still, if one were to ask how many cups, or glasses, of mulberry leaf tea they should drink per day and at what times, there is no clear answer as there are no studies which have provided either positive or negative results for amounts imbibed. Some will say, mulberry leaf tea should be taken between or following meals, but again no one is certain when the most benefits can be attained.

According to Kaewruang (2010) the mulberry leaf and tea contain:

Table1. Nutrition values of mulberry leaf (%)

Table 2. Chemical composition of mulberry leaf (per100g dry wt.)

Table 3. Amino acids in mulberry leaf tea

Table 4. Content of active ingredients in mulberry leaf tea

Table 5. Content of active ingredients from mulberry leaf tea extracted in 90°C hot water

Table 6. Mulberry leaf tea of all 3kinds decreased the mutagenicity induced by urethane

Table 7. Mulberry leaf decreased cholesterol and triglyceride in blood and egg of chicken

Table 8. Total polyphenols and antioxidants in pasteurize extracted-mulberry powder tea after storage at 4°C for periods of time

We accept orders for buying mulberry leaf tea all the year round.