Loquat tea is made by steeping dried or fresh loquat leaves in hot water, producing a mild, slightly sweet brew with pear-like and honey undertones. The process is simple and takes as little as three minutes, though a longer simmering method draws out more flavor and beneficial compounds. Here’s how to make it both ways, plus what to know about the leaves themselves.
Quick Steeping Method
This is the fastest route to a cup of loquat tea. For four cups (about 200 ml each), add 2 tablespoons (5 grams) of dried loquat leaves to a pot and pour in near-boiling water. Let it steep for about 3 minutes, then strain and serve. You can drink it hot or let it cool and pour it over ice.
The result is a light, golden tea with a gentle sweetness. Because the leaves only sit in water briefly, the flavor stays mild and clean. If you prefer a stronger cup, steep for an extra minute or two, tasting as you go.
Traditional Japanese Simmering Method
In Japan, loquat leaf tea is called biwa cha, and the traditional preparation involves a slow simmer rather than a quick steep. This method pulls more compounds from the leaves and produces a richer, deeper flavor.
Start by adding 2 heaping tablespoons of dried loquat leaves to 4 cups of cold water in a pot. Bring the water to a full, rolling boil, then reduce the heat and let it simmer for 15 minutes. Turn off the heat and allow the tea to cool for another 10 minutes before straining. The longer extraction time gives the tea a fuller body and a slightly more earthy, roasted quality compared to the quick-steep version.
Using Fresh Leaves vs. Dried
If you have access to a loquat tree, you can use fresh leaves instead of dried ones. Pick mature, dark green leaves rather than young, light-colored ones. The fuzz on the underside of fresh leaves can irritate your throat, so scrub it off with a brush or cloth under running water before use. Some people also lightly toast fresh leaves in a dry pan for a few minutes to mellow the flavor and make them easier to crumble.
Fresh leaves contain more moisture, so you’ll need roughly double the amount compared to dried. For four cups of tea, use about 4 heaping tablespoons of torn or chopped fresh leaves. The simmering method works especially well with fresh leaves, since the longer cooking time helps break down the tougher cell walls.
To dry your own leaves, wash and scrub them clean, then spread them on a baking rack in a warm, dry spot out of direct sunlight. They’ll take several days to dry completely. You can also use a food dehydrator at a low setting. Once they’re fully dry and brittle, store them in an airtight container away from light. They’ll keep for months.
What It Tastes Like and How to Flavor It
Plain loquat tea has a naturally mild sweetness with notes that land somewhere between pear, peach, and a faint honey quality. It’s not a bold tea. People who enjoy green tea or chamomile tend to like it right away. The simmered version tastes slightly more complex and toasty than the quick-steeped version.
Common additions include a slice of fresh ginger (added during steeping or simmering), a drizzle of honey, or a squeeze of lemon. Some people blend loquat leaves with green tea leaves for a more familiar tea flavor with added depth. Cinnamon sticks or a few slices of fresh loquat fruit dropped into the pot also pair well.
Potential Health Benefits
Loquat leaves have been used in traditional medicine across East Asia for centuries, particularly for respiratory complaints. The active compounds in the leaves, especially a group called triterpene acids, have measurable anti-inflammatory effects. In animal studies, these compounds reduced the production of several inflammatory signaling molecules in lung tissue, which helps explain the traditional use for coughs and congestion. Ursolic acid, one of the most concentrated of these compounds (measured at about 80 mg per gram of leaf), is the primary driver of this activity.
There’s also preliminary evidence involving blood sugar. In one animal study, a hot water extract of loquat and green tea leaves lowered blood sugar levels by about 24% after a starch-based meal. The effect appeared to work by slowing the breakdown of certain starches in the gut rather than by affecting insulin directly. That said, the effect was far weaker than pharmaceutical options, roughly 16 times less potent than the comparison drug in the study, so this isn’t a substitute for medical treatment.
Safety Considerations
Loquat leaf tea is widely consumed in Japan, China, and other parts of Asia without notable safety concerns at normal dietary amounts. The leaves do contain trace amounts of naturally occurring compounds that can release small quantities of cyanide, similar to apple seeds and many other stone fruit relatives. At the concentrations present in a few cups of tea, this is not considered a meaningful risk for healthy adults.
There are no established clinical guidelines for a maximum daily intake of loquat leaf tea. Most traditional preparations call for one to three cups per day. Pregnant or breastfeeding women and people on blood sugar medications should check with a healthcare provider before drinking it regularly, since its effects on starch digestion could theoretically interact with diabetes medications.