Fresh Loquat Leaf and Fruit Tea

Why people make this tea

When loquats appear at the fruit stall in their golden-yellow skins, it is a sign that the season is right to make this simple home remedy. In traditional Cantonese food therapy, both the fruit and the leaves of the loquat tree are valued for their ability to soothe the airways — the fruit helps generate fluids and clear mild heat in the throat, while the leaves are considered especially useful for loosening stubborn phlegm and calming an irritated cough. Bro Niu often recommends this tea for the lingering cough that stubbornly stays on after a cold has otherwise passed, and it is gentle enough for school-age children as well as adults.

Who it suits / who should be cautious

• Suits adults and children dealing with a cough with phlegm, dry throat, hoarseness, or mild sore throat from heat
• Also traditionally associated with easing constipation in older adults and calming a persistent wheeze
• The loquat leaf is mildly cooling in nature; those with very cold constitutions or who are prone to loose stools should use smaller amounts
• Pregnant women experiencing cough: seek medical advice before using any herbal preparation

Why these ingredients (the food-therapy logic)

• Fresh loquat fruit (pi pa): Considered mildly neutral to slightly cooling; traditionally associated with clearing heat, generating fluids, and moistening the throat
• Loquat leaf (pi pa ye): The leaf is the main medicinal part in traditional Chinese medicine; associated with descending lung qi, dissolving phlegm, and relieving cough — the fine hairs on the underside must be removed before use
• Rock sugar or honey: Adds gentle sweetness, helps soothe throat tissues, and balances the slightly bitter taste of the leaf

Ingredients (2 bowls / 1–2 servings)

Ingredient	Amount	Notes
Fresh loquat fruit	5 to 6 pieces	Peel, keep stone, lightly crush
Fresh loquat leaves	75 g (2 liang)	Brush off fine hairs, rinse, and snip into pieces; if using dried leaves: 30 g adults, 15 g children
Rock sugar	To taste	Or use honey — stir in after cooking, off heat
Water	4 bowls

Method

1. Peel the loquat fruit. Keep the stones — lightly crush the flesh and stones together. The stone is said to have mild cough-relieving properties; to crush a hard stone, place it in a zip-lock bag and tap gently with a mallet.
2. Prepare the loquat leaves: use a dry cloth or stiff brush to firmly wipe off the fine brownish hairs on the underside of each leaf — this step is essential, as the hairs can irritate the throat and worsen coughing. Rinse well, then snip or tear the leaves into smaller pieces.
3. Place the loquat leaves and 4 bowls of water in a saucepan. Bring to a boil, then add the crushed loquat fruit.
4. Simmer gently for about 30 minutes until the liquid reduces to roughly 2 bowls.
5. Strain through a fine sieve or muslin cloth. Add rock sugar to taste; stir until dissolved. If using honey, remove from heat first before stirring in.
6. Drink warm. Can be divided into two portions and drunk throughout the day.

Bro Niu’s tips

• The hair removal step is non-negotiable — skipping it will cause the hairs to irritate the throat and make the cough worse, not better.
• Fresh loquat leaves are available at traditional herbal stalls (shan cao yao dang). If fresh leaves are not available, dried leaves from a Chinese herbal shop work well: use 30 g for an adult, 15 g for a child.
• This tea can be drunk over 4 to 5 doses. One batch (2 bowls) is generally a single adult serving.
• For a persistent dry cough without phlegm, try combining 3 qian (about 9 g) of ophiopogon root (mai dong) with one-sixth of a monk fruit (luo han guo) steeped as a tea instead.
• This recipe is also suitable for older adults with constipation — the loquat leaf is thought to gently support bowel regularity.

Community questions answered (selected)

• Q (Jiuli): Do I really need to remove all the fine hairs from the back of the loquat leaves? I heard that if not removed completely they affect the effectiveness. Bro Niu: You must use a dry cloth to brush off all the fine hairs from the back of the leaf before use. If you skip this, the hairs will irritate your throat and make the cough worse.

• Q (Yo): If using dried loquat leaves for a family — two adults and one child — how much should I use? And can the loquat stone also be used for cough and phlegm? Bro Niu: For a whole family, one liang (about 38 g) of dried leaves is enough. The loquat stone is indeed useful for stopping coughs — put it in a sealed bag and use a mallet to break it open, since it is very hard. For dosage: fresh leaves, use 2 liang; dried leaves, 8 qian for adults and 4 qian for children. This amount is per person.

• Q (May — for 6-year-old daughter with a lingering cough): My daughter has been coughing for over a month. She has had antibiotics and Chinese medicine. Can she drink this tea, and are the leaves available at herbal shops? Bro Niu: Yes, your daughter can drink this tea. If you cannot find fresh loquat leaves, dried ones are available at Chinese herbal medicine shops — use 4 qian for a child. You can continue giving her the tea for a few more doses. Also consider making a lung-strengthening soup with snow fungus (xue er), lily bulb (bai he), fig (wu hua guo), and north-south almonds (nan bei xing) with lean pork to help reduce recurring coughs.

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Published November 29, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.