The mulberry tree is one of those plants that has had quite a remarkable journey around the world. Originally from China, it travelled westward along the Silk Road – together with the silkworms for which its leaves are the sole source of food. No mulberry leaves, no silk. No silk, no Silk Road. That is how important this modest tree was to world history. The fact that its leaves can also be used to prepare mulberry leaf tea is, by comparison, almost a side story – but one well worth telling.
First things first: Which mulberry, exactly?
Before we get to the tea, a brief note on botany. There are three species that go by the name "mulberry" in English:
| Species | Botanical name | Notable feature |
|---|---|---|
| White mulberry | Morus alba | Classic silkworm food, from China |
| Black mulberry | Morus nigra | From Western Asia, dark fruits |
| Red mulberry | Morus rubra | From North America, rarer here |
When mulberry leaves are mentioned in the context of tea, it is usually the white mulberry (Morus alba) that is meant. Its leaves are traditionally processed – both in China and Japan, as well as in certain regions of the Mediterranean.
The mulberry tree in Europe
When thinking of the mulberry tree, one might immediately think of Asia. What many people do not know is that it also has a long history in Europe. During the Middle Ages it was kept in monastery gardens – partly for its fruit, and partly due to attempts to establish a European silk industry. Prussia under Frederick the Great even had state programmes in the 18th century that promoted its cultivation. To this day, impressive old mulberry trees can be found in some ancient monastery gardens and country estate parks.
The tree can grow up to 15 metres tall, has large, heart-shaped leaves, and bears small raspberry-like fruits in summer. Anyone who has ever stood beneath a fruiting tree knows: the fruits are sweet – small black fingers included. In the monastic tradition it was described as a "quiet tree" – modest, long-lived, useful.
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How mulberry leaf tea is traditionally prepared
The preparation is simple and straightforward. In the classical Chinese and Japanese tradition, the leaves are picked, briefly steamed or heated in a pan, then dried. This treatment – similar to that used for green tea – preserves the green colour and the fresh character.
A simple recipe
- One to two teaspoons of dried mulberry leaves
- One cup (250 ml) of hot but not boiling water (around 80 to 90 degrees)
- Steep for seven to ten minutes
- Strain and drink slowly
The flavour is mild, slightly grassy, with a delicate sweet note. Some people find it reminiscent of a mild green tea – but without the astringency and without caffeine. Those who prefer a more intense flavour can add a little cinnamon; this combination appears in several traditional recipes. Anyone interested in other traditionally handed-down teas from the monastic tradition will find various classics in our collection of Herbs, Spices and Teas.
Making mulberry leaf tea yourself
Anyone who has a mulberry tree in their garden or neighbourhood can process the leaves themselves. The best time to harvest is in late spring and early summer, when the leaves are still relatively young but already fully developed – roughly May to July. The darker, older leaves of late summer become tougher and taste noticeably more grassy.
How it works
- Pick the leaves on a dry, sunny morning after the dew has evaporated
- Rinse roughly and pat dry with a kitchen towel
- Toss briefly in a dry pan over low heat – a few minutes is enough; they should not fry
- Spread out on a baking tray or drying cloth and dry in a shady, airy spot
- After one to two weeks, store in paper bags or dark jars
Do not collect leaves at the roadside or directly at the edge of fields – the usual rules for wild herbs apply here just as much. Only harvest what can be identified with certainty.
What tradition says – and what it cannot say
An honest word is needed here. Mulberry leaf tea frequently appears today in contexts where specific health-related claims are made – regarding blood sugar, cholesterol, weight and other matters. Such claims are not permitted under EU law (the Health Claims Regulation) for food products such as herbal teas unless they have been expressly evaluated. The European Medicines Agency has not yet included mulberry leaves in a monograph.
What has been reliably handed down is this: mulberry leaves are part of traditional Chinese and Japanese herbal knowledge and have been used there for many centuries in a variety of contexts. The tea is mild, caffeine-free, and unassuming. Whether it is suitable for one's individual diet is best decided in consultation with a doctor or pharmacist, especially in the case of chronic conditions or regular medication use.
The tree in the European monastic tradition
Hildegard von Bingen mentions the mulberry tree in her Physica. The plant was therefore known to her – hardly surprising, as it was at least occasionally found in Central European monasteries in the 12th century. In the Hildegard tradition, there is to this day a so-called mulberry drink based on old monastery recipes, which has been passed down through the traditional lineage for centuries.
Those who would like to read more about the monastery plants in Hildegard's work will find a good introduction in our article on nutrition according to Hildegard von Bingen.
Where to buy? And what to look out for?
Mulberry leaf tea is available today through many channels – at Rossmann, dm, in health food stores, pharmacies, or specialised online shops. When purchasing, it is worth paying attention to a few points:
- Traceable origin of the leaves
- Organic quality, especially with daily consumption
- Clear species designation (usually Morus alba)
- No added flavourings or additives
- A fresh, distinctly green scent when opening the packet
The price ranges, depending on quality and origin, from a few euros to a premium organic range. As with all teas, the rule applies: very cheap products usually reflect that in their flavour as well.
When caution is advisable
Even though mulberry leaf tea is considered a mild herbal drink, there are situations in which a conversation with a doctor is advisable:
- In cases of diabetes and the use of blood sugar-lowering medications
- In the case of other chronic conditions
- When taking regular medication in general
- During pregnancy and breastfeeding
- In children
- In the case of existing allergies to members of the mulberry family
The tea is a beverage – but not an automatically harmless one for every situation. A brief check with the pharmacy or GP will clarify more quickly than any search engine whether it suits one's individual everyday life.
An herb that has travelled the world
What is perhaps most appealing about mulberry leaf tea is its story. From the silkworm farms of ancient China, through the Persian caravans and the Venetian trading houses, to Prussian monastery gardens – the mulberry tree has crossed cultural boundaries like almost no other useful plant. Anyone who drinks a cup of this tea today is, strictly speaking, holding a piece of Silk Road history in their hands. For a simple herbal tea, that is almost a little much.
Further reading
- Herbs, Spices and Teas
- Nutrition according to Hildegard von Bingen
- Fennel Tea
- Hyssop – Tradition and Use
- Savory – the Ancient Culinary Herb
- Hildegard Cosmetics Collection
Frequently asked questions about mulberry leaf tea
What is mulberry leaf tea?
An infusion made from the dried leaves of the mulberry tree, usually the white mulberry (Morus alba). It is traditionally used in China and Japan and has been known in Europe for centuries.
What does the tea taste like?
Mild, slightly grassy, with a delicate sweet note. Some people find it reminiscent of a mild green tea – without the astringency and without caffeine.
How is mulberry leaf tea prepared?
Pour hot but not boiling water (around 80 to 90 degrees) over one to two teaspoons of dried leaves. Steep for seven to ten minutes, then strain. Those who prefer a more intense flavour can add a little cinnamon.
Can you make mulberry leaf tea yourself?
Yes, if you have access to a mulberry tree. Harvest young to middle-aged leaves in late spring or early summer, toss them briefly in a dry pan, and then dry them in a shady, airy spot. After one to two weeks, transfer to dark jars or paper bags.
Where can you buy mulberry leaf tea?
In well-stocked health food stores, pharmacies, drugstores such as Rossmann or dm, and in specialised online shops. Pay attention to organic quality, clear origin, and the absence of additives.
Is the tea caffeine-free?
Yes, mulberry leaf tea contains no caffeine. It can therefore be enjoyed in the afternoon or evening without any problem.
Where does the mulberry tree grow?
Originally in China, from where it came to Western Asia and the Mediterranean region via the Silk Road. It has also been found in Central Europe since the Middle Ages, in monastery gardens and old parklands.
When should I exercise caution?
In cases of diabetes and the use of blood sugar-lowering medications, other chronic conditions, regular medication use, during pregnancy and breastfeeding, and in children, it is worth speaking with a doctor or pharmacist before regularly incorporating the tea into your daily routine.
What does Hildegard von Bingen say about the mulberry tree?
Hildegard von Bingen mentions the mulberry tree in her Physica. In the Hildegard tradition, a mulberry drink based on old monastery recipes has been passed down to this day.
Note: This article is intended solely for general information about plants, their history and their tradition. It does not constitute a medical or therapeutic recommendation. For health-related questions, please consult a doctor or pharmacist.
