Loquat Leaf (Eriobotrya japonica) — Dried Food-Herb Leaf for Cooking & Tea

Loquat Leaf (Eriobotrya japonica) is the dried leaf of a traditional food herb known in Traditional Chinese Medicine (TCM) as Pí Pá Yè (枇杷叶). For centuries, Pi Pa Ye has been prized as a lung-clearing, qi-descending herb, used to soothe the throat, ease coughs, and calm the upward rush of lung qi. Its nature is bitter and slightly cold, making it a cooling yet gentle herb for harmonizing the Lung and Stomach channels.

Key Selling Points

• Traditional lung-clearing food herb
• Dried whole Loquat leaves
• Eriobotrya japonica
• Suitable for cooking and herbal tea
• New-crop, food-grade quality

Quality & Sensory

Each batch is carefully dried to preserve its deep green color, leathery texture, and faintly grassy aroma. When simmered, the leaves release a mild, slightly bitter and subtly sweet infusion with a clean, earthy finish, adding depth to broths and teas without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Pi Pa Ye is decocted into soups, teas, and gentle tonics to support daily lung comfort during dry or changing seasons. It is a common ingredient in autumn and winter soup packs, where it pairs with ingredients like fritillary bulb, mulberry leaf, and honey. As a tea, it is brewed alone or blended with chrysanthemum and honeysuckle for a light, mildly bitter infusion.

FAQ Q&A