Although we think of Dihydromyricetin as a modern herbal remedy, it’s been used as a part of the Japanese Raisin Tree for a millenia. Often for the same things we use it for here in the West: lessening hangovers, reducing anxiety, improving alertness, detoxing the body, and so on. As a tea made from the whole fruiting body of the tree as opposed to how we take the purified form, lots of additional polyphenols and anti-oxidants are extracted which Asian cultures have relied on as a treatment for ailments for centuries.
Sometimes called Japanese Raisin Tea or Hovenia Dulcis Tea, we’ll quickly show the brewing method and then describe the effects and benefits below:
Brewing Japanese Raisin Tea
As a tea it’s a little bitter, not unlike things like Yerba Mate, but sweeter due to the fleshy fruity seed casings that the tree bears, and generally we prefer it sweetened with a little honey to take the edge off. Feel free to skip that section if you like the taste.
The simple method to great Japanese Raisin Tea is as follows:
- Add 300ml 90°C water to approximately 20g Japanese Raisin Tree fruit
- Let steep for 4-6 minutes depending on how strong you prefer it (we suggest starting out on the lower end of that range)
- Add honey if desired and either remove the fruit or brew in a French Press
- Don’t throw the fruit out, it can be used again especially if you bought it dried. Just add an extra 10g new fruit to the next batch and enjoy.
Hovenia Tea Benefits and Effects
There’s a reason Japanese Raisin Tea has been consumed for so many centuries, and it’s not because it necessarily tastes amazing (although it’s pretty good)!
It’s packed with powerful anti-oxidants that help support the liver which is the main organ involved in detoxifying the skin, hair, nails, removing nasty things like acetaldehydes from the body (like those found in alcohol and it’s metabolites — those are the things that contribute to hangovers).