White Mulberry Leaf

Identity

Common Name

White Mulberry Leaf

Scientific Name

Morus alba

Botanical Family

Moraceae

Native Region

East Asia (China)

Cultivation Regions

China, East Asia, Mediterranean, worldwide

Plant Parts Used

Leaves

Synonyms

Sang Ye, Mulberry Leaf, Silkworm Leaf

Caffeine Level

Caffeine Free

A deciduous tree with large heart-shaped glossy dark green toothed leaves, a cluster of small greenish catkin-like flowers, and ripening white-to-pink mulberry fruits; the leaves are the part used in tea.

Historical Background

White mulberry leaf is the food of the silkworm and a traditional tea of East Asia, where it has been sipped for centuries for blood-sugar and heart traditions (sang ye). Its gentle, mild cup is a popular daily tea in Korea and Japan.

Earliest recorded uses: Used in Chinese medicine for centuries; the silkworm's food and a traditional blood-sugar and heart tea (sang ye).

Traditional Uses

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

Flavor & Aroma

Aroma: Mild, slightly sweet, green, earthy

Tea Information

Research Summary

White mulberry leaf has a tradition for blood-sugar and heart support; small trials suggest modest post-meal glucose effects, but clinical evidence is limited. It is not a treatment for diabetes, high cholesterol, or any disease; discuss with a clinician given drug interactions.

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