White Mulberry Leaf (Tea Bag Cut) - Morus alba Folium - Sang Ye - Organic Grade

From China

The leaf that fed the silk trade. White mulberry is the tree silkworms eat, and for most of Chinese history that was its whole economic point - entire provinces were planted with it because the worms would eat nothing else. The leaf becoming an herb in its own right, sang ye, was almost a side effect of having so much of it around.

These are from Shandong, cut for tea. Mulberry and silk moved together along the routes that later took the name Silk Road, and the smuggling of mulberry seeds and silkworm eggs into Byzantium in the sixth century is one of the best documented cases of industrial espionage in the ancient world.

How it is used: steeped in hot water like a green tea, often with chrysanthemum. Mild, grassy, very slightly sweet.

Mulberry Leaf (Organic)

Botanical Name: Morus alba

Common Names: Mulberry Leaf / Sang Ye / 桑叶 / 桑葉

Grade: Organic Grade (Certified organic and fully tested for pesticides, sulfur, and heavy metals)

Origin: Grown and harvested in Shandong Province, China

Product Overview

Mulberry Leaf, known as Sang Ye in traditional East Asian herbal culture, is a classic botanical long used in tea rituals and seasonal herbal cooking.

Our organic mulberry leaves are hand-selected and low-temperature dried to preserve their natural green color, crisp texture, and clean, leafy aroma. This tea-grade leaf is a popular ingredient in traditional herbal teas, congee blends, and light broths enjoyed across East Asia.

Mulberry Leaf is a naturally caffeine-free botanical that fits easily into both traditional and modern herbal tea practices.

How to Use

Tea & Decoction

Steep 2–3 g of mulberry leaf in 250 ml of hot water (90–95°C / 194–203°F) for 5–10 minutes.

Enjoy on its own or paired with botanicals such as chrysanthemum, goji berry, or mint for a classic traditional flavor combination.

Soups & Broths

Add a small handful to congee, clear soups, or herbal broths to bring a light, refreshing herbal note.

Culinary & Traditional Blends

Commonly combined with flowers and leaves in traditional East Asian tea blends and seasonal household recipes.

Intended Use & Preparation

Not for direct consumption in dry form.

To be prepared and consumed as tea, decoction, or soup.

Bring to a boil and simmer for at least 15 minutes for traditional decoctions, or steep in hot water for an extended period when used as tea.

Features

• USDA Certified Organic 

• Independently lab-tested for pesticides, sulfur, and heavy metals

• Low-temperature dried to maintain color, aroma, and integrity

• Naturally caffeine-free

• Traceable to the growing region

• Packed in resealable pouches for freshness

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Sang Ye is described as sweet, bitter, and cooling in nature, and is associated with the Lung and Liver channels in classical theory.

Mulberry Leaf appears in many historical tea recipes, seasonal herbal blends, and home-style preparations, where it is appreciated for its clean taste and its role in harmonizing traditional formulas. It is a staple botanical in classic East Asian kitchens and remains a popular ingredient in herbal tea culture today.

Important Notes

• Sold as a food-grade herbal ingredient, not as a finished dietary supplement.

• Not ready-to-eat. Must be steeped or cooked before consuming.

• Store in a cool, dry place away from direct sunlight.

• Best used under the guidance of a trained herbal practitioner.

• These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.