The loquat, an ancient fruit grown in Japan for the past 1,000 years, is probably native to the cooler hill regions of China . Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 centimetres (1–2 in) long, with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to subacid or acid, depending on the cultivar.
The loquat leaf is brimming with anti-oxidants, flavonoids, vitamins and minerals including a very high content of Vitamin A and pectin (a water-soluble fibre) as well as an admirable share of amygdalin.
Loquat leaves tea (Biwa Cha) is a traditional Japanese herbal tea made from leaves of the evergreen loquat tree, also know and Japanese medlar (Eriobotrya japonica.) ... It is a flowering tree which produces juicy tangerine-color fruits and has long glossy, leaves (15-25 cm) with tiny hairs on their undersides.
Loquat was respected as a medicinal tree and buddhists believed that it is the king among all medicinal plants. Its Leaves have been used for many natural healings, especially for cough and bronchitis. We blend gynostemma leaves and cassia tora to it offering a very refreshing drink. For each cup, use one leaf and pour fresh boiling water over it. Brew from 4 to 6 minutes according to desired strength.
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