Dried Loquat Leaf Pi Pa Ye 枇杷叶 Traditional Chinese Herb for Herbal Tea and Decoction Sold by Weight

Dried Loquat Leaf, known in TCM as Pi Pa Ye (枇杷叶), from Eriobotrya japonica. These dried leaves are a classic Chinese herbal ingredient traditionally used in decoctions and herbal teas. In TCM theory, loquat leaf is bitter in flavor and slightly cold in nature, traditionally associated with the lung and stomach channels. Sold as a dried edible botanical by weight, it is intended for traditional herbal preparation rather than as a substitute for medicine.

Key Selling Points

• Classic TCM botanical known as Pi Pa Ye (枇杷叶)
• Sourced from the leaves of Eriobotrya japonica
• Traditionally used in Chinese herbal decoctions and teas
• Dried whole leaves suitable for simmering or steeping
• Sold by weight as a dried edible agricultural product

Quality & Sensory

Dried loquat leaves typically appear leathery and elongated, with a green to brownish-green color and a slightly wrinkled surface. They carry a mild, faintly herbal aroma, and when simmered the liquor typically tastes gently bitter with a clean, drying finish.

Technical Specifications

Usage Scenarios

• Simmer into a traditional herbal decoction
• Steep as a mild herbal tea, often with other botanicals
• Add to herbal soup preparations in small amounts
• Use in seasonal home herbal recipes

Traditional Uses

In traditional Chinese practice, Pi Pa Ye is commonly prepared by simmering the dried leaves, sometimes after brief toasting, and is often paired with herbs such as mulberry leaf or apricot kernel in classic decoction-style preparations. It has also been traditionally used in household herbal teas, especially during dry or seasonal transitions, and appears in folk recipes for cooling herbal drinks.

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