Loquat Leaf Tea


Courtesy of Kate Payne

Loquat trees are Chinese natives that thrive year-round in Austin, but the fruits make their annual debut in spring. There are lots of ways I use the fruit—from popping them in my mouth whole and spitting out the seeds, to making jam, fruit butter, fruit leather and—with the pits—liqueur. Last year was a particularly fruitless year for our loquat tree, but luckily I learned about using the loquat leaves from a friend in Los Angeles. Loquat leaf tea comes with a slew of potential health benefits, from soothing gastrointestinal ailments to serving as an expectorant for coughs and congestion. Some studies have even linked a compound in loquat leaves with increasing insulin production and combating type 2 diabetes. 

Super easy

Loquat Leaf Tea


For 4 Person(s)


  • 2 4-inch Loquat Leaves (preferably new growth)
  • 2 cups Filtered Water

Loquat Leaf Tea Directions

  1. Use a fingernail to gently scrape off the furry underside of the leaves.
  2. Mince the leaves, and combine them with the water in a small stainless-steel saucepan.
  3. Bring to a boil, reduce the heat and simmer for 15 minutes.
  4. Remove from the heat, cover and let the tea steep for 10 minutes.
  5. Strain and serve hot, or allow to cool and serve iced.
  6. Enjoy as a hot toddy by adding a splash of whisky or bourbon and a thinly sliced round of lemon.