White Mulberry Leaf

At a Glance

Common name

White Mulberry Leaf

Scientific name

Morus alba

Family

Moraceae

Region

East Asia

Plant part

Leaves

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

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.

Also known as: Sang Ye, Mulberry Leaf, Silkworm Leaf

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 Preparation

Modern Evidence

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