Marigold Mulberry Leaf
dinner at the ryokan
A quiet sip between bites that lets the food speak.
Tasting notes: nutty, green, subtly sweet
S$24
Ships by Sun 11 Oct
At a glance
- Ingredients: Mulberry leaf (pesticide-free), marigold
- Mulberry leaf contains DNJ, studied for easing the rise in blood sugar after meals
- Tea bags made from Soilon®, a plant-based corn fiber mesh developed in Japan, certified biodegradable
- Naturally caffeine-free
- 12 tea bags
How to brew
- Hot
1 bag to 240 ml of water at 100°C
Steep 5 minutes, or leave the bag in. It won't turn bitter.
- Iced
Brew hot, then chill fully before pouring over ice
For sparkling, run the chilled tea through a carbonator
- Cold brew
1 bag to 240 ml of cold water, or 4 bags to a liter
Steep 8 hours, or overnight, in the fridge
A history of mulberry leaf
Silkworms have fed on mulberry leaves for centuries. In 1211 the monk Eisai, who brought tea culture to Japan, wrote the country's first book on drinking tea for health. It sang the praises of two plants, green tea and mulberry, so much so that later readers called it the Tea and Mulberry Classic. Today in Japan it's drunk with meals. The leaf gives a nutty, green cup, and we add marigold to deepen the nuttiness.
Where it's grown · Southern Alps, Yamanashi
A quiet town at the foot of the Southern Alps, shaped by the mulberry family. For over a thousand years its people have made washi from paper mulberry bark, and that paper became the shell of its fireworks, once counted among Japan's three greatest. Across Yamanashi, mulberry fields fed the silkworms that made it silk country. Our mulberry leaf grows out of that same tradition.
