Mulberry leaves are commonly used to make tea in Asian countries, though they can be eaten as well. The mulberry tea leaves has 25 times more calcium in comparison to the milk. It has ten times twice the fiber of green tea and more iron than spinach. It was used for the thousands of years in China as a medicinal herb.

Direction: Infuse 3-5g of Mulberry leaf into 500ml hot water at least for 3-5 minutes and it's ready to be served.