Maple Leaf

At a Glance

Common name

Maple Leaf

Scientific name

Acer saccharum

Family

Sapindaceae

Region

North America / East Asia

Plant part

Leaves

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A deciduous tree with five-lobed palmate green leaves turning golden in autumn, paired winged samara fruits, and deeply furrowed gray-brown bark; the leaves (and sap) are used.

Also known as: Sugar Maple, Hard Maple

Historical Background

Maple leaf has been an Indigenous North American and East Asian folk tea for centuries, the leaves steeped into a mild, slightly sweet brew, while the tree's sap gives maple syrup. In Korean tradition, certain maple leaves are even used to infuse flavored rice wines, and the leaf tea remains a gentle caffeine-free cup.

Earliest recorded uses: Indigenous North American and East Asian traditions for centuries; a leaf tea and the source of maple sap and syrup.

Traditional Uses

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

Flavor & Aroma

Aroma: Mild, sweet, woody, slightly earthy

Tea Preparation

Modern Evidence

Maple leaf has a tradition as a mild antioxidant and liver-support tea; preclinical work shows polyphenol antioxidant activity, especially in Japanese red maple varieties. Clinical evidence is limited; it is not a treatment for liver disease, diabetes, or any disease, though it remains a gentle, pleasant autumn cup.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.