#1278 Japanese Mulberry Leaves, also called Kuwa, come from the Yamanashi Prefecture. Cultivated at an altitude of 300 to 700 m, the resulting temperature differences are responsible for the characteristic, typically sweet and slightly grassy, mild flavor of the leaves, which reminds of green tea. The processing resembles the Japanese tea culture of handpicking and water steam distillation instead of fermentation.
Preparation: 3 g leaves (1 level teaspoon) per 8 oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 5–10 min.