Our Mulberry tea is grown under strict quality control standards in the highlands of Thailand. We dry the tea in loose leaf form at the farm and, right away, we pack fresh to maintain maximum potency. While Mulberry leaf tea  tastes great hot or cold, the most common uses are as a supplement to a regimen to manage diabetes and a Traditional Chinese Medicine aid in slowing arteriosclerosis.
Mulberry Tea and Diabetes. Scientists in Japan have found a naturally occurring sugar in the leaves of the mulberry plant called 1-deoxynojirimycin  to inhibit the metabolization of complex sugars into simple sugars. These simple sugars are a primary causative of hypoglycemia. Since the metabolization is slowed, a greater percentage of the complex sugars are passed safely from the body as waste rather than entering the bloodstream.
Mulberry Tea and Arteriosclerosis. Biologically active compounds in the leaves of white mulberry inhibit the oxidation of LDL-cholesterol (the bad cholesterol). The reduced LDL in turn helps mitigate the build-up of arterial plaque. Scientists note that this should help prevent stroke and LDL related heart diseases.