Loquat

Identity

Common Name

Loquat

Scientific Name

Eriobotrya japonica

Botanical Family

Rosaceae

Native Region

China (cultivated widely in Japan)

Cultivation Regions

China, Japan, Mediterranean, Americas

Plant Parts Used

Leaves, Fruit (food)

Synonyms

Japanese Medlar, Pi Pa Ye, Biwa

Caffeine Level

Caffeine Free

An evergreen tree with large leathery oval green leaves (downy beneath) and clusters of small white flowers followed by orange-yellow fuzzy fruits. The leaves are the principal medicinal part in TCM.

Historical Background

Loquat leaf (Pi Pa Ye) is a long-standing TCM remedy for cough and 'descending lung qi', featured in the classic syrup Pipa Gao. The fruit is a beloved spring food.

Earliest recorded uses: Coughs, phlegm, and soothing the throat and lungs.

Cultural significance: The subject of a Song-dynasty poem and the base of the famous loquat cough syrup; a staple of East Asian cough care.

1. Tang/Song

   Loquat leaf syrup (Pipa Gao) codified for cough.

2. Modern

   Adopted worldwide as an ornamental and fruit tree.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Faint, fruity-green

Tea Information

Research Summary

Triterpenes (ursolic/oleanolic acid) and amygdalin are studied for anti-inflammatory and expectorant activity; clinical evidence for cough outcomes is limited.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources