Eriobotryae japonicae / Loquat leaf, pi pa ye, "Biwayo" Tea
A subtropical tree, belonging to the rosaceae family. The fruit, kernel and leaves are used for culinary and medicinal purpose.
Nature and flavor: Sweet, sour and moderate.
Constituents: Flesh contains malic acid, tartaric acid, citric acid, tannate, carotene, vitamins A, B and C. Leaves and kernel contain amygdalin.
Exhibiting Properties: Anti-oxidant, anti-inflammatory, hypoglycemic, anti-tumor, antiviral, cytotoxic, antimutagenic., antitussive, expectorant, antiemetic.
The skin of the loquat is easily removed. Peeled and seeded fruits are eaten fresh, sometimes combined with sliced banana, orange sections and grated coconut. They are delicious simply stewed with a little sugar added. The fruits are also used in gelatin desserts or as pie-filling, or are chopped and cooked as a sauce. Spiced loquats are made with cloves, cinnamon, lemon and vinegar in glass jars. The fruit is also made into jam and when slightly under-ripe, has enough pectin to make jelly. The peel is 5 times richer than the pulp in carotenoids which are similar to those in apricots.
Leaves are picked fresh and cleaned, at time of order. Variable leaf size. Grade-AAA
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