Bbongnip-cha: Korean Mulberry Leaf Tea Benefits and Recipe


I'll be honest with you: before I started this series, I had never once heard of bbongnip-cha (뽕잎차).

Not "never heard the name and forgot it" — genuinely, zero context. When I first saw the word "뽕" (bbong / mulberry), only two things came to mind, and neither one was tea 😅

The first was silk. I remembered, vaguely, that mulberry trees have something to do with silkworms — that the leaves are what silkworms eat, not something people eat or drink.

The second was a movie. There's an old Korean film from the 1980s literally titled "뽕," a mature drama that's fairly well known in Korean film history. So when I heard "bbongnip-cha," my brain went: silkworm food... and a movie title. Not exactly "refreshing health tea" territory.

So naturally, my first reaction was: who actually drinks this?

Turns out — quite a lot of people, and for good reason.

What Is Bbongnip-cha?

A cup of warm Korean mulberry leaf tea (Bbongnip-cha)

Bbongnip-cha is a traditional Korean tea made from dried mulberry leaves, specifically from the White Mulberry tree (Morus alba). And yes — this is the exact same mulberry tree whose leaves are used to feed silkworms in traditional silk production. My first instinct wasn't wrong; I just didn't know the leaves had a second life as tea.

The leaves are typically harvested in autumn, cut into pieces, and dried completely in direct sunlight before being brewed. The tea itself is caffeine-free, with a mellow, slightly sweet, herbal flavor that's often compared to green tea — which makes sense, since it's prepared using a similar roasting or steaming process.

Why Do Koreans Drink It?

Once I looked into it, the appeal made a lot more sense. Mulberry leaves have long been valued in traditional Korean and East Asian remedies, and they're something that older generations, in particular, tend to keep on hand.

  • Blood sugar support 🩸 — Mulberry leaves are traditionally believed to help maintain healthy blood glucose levels, which is one of the main reasons this tea has stayed popular with health-conscious drinkers.
  • Heart and circulation ❤️ — The leaves contain natural compounds thought to support healthy blood pressure and circulation.
  • Rich in nutrients 🌿 — Mulberry leaves are notably high in calcium, iron, and antioxidants compared to many other leafy teas.
  • A gentle green tea alternative — Since it's caffeine-free, it's a good option for an afternoon or evening cup without the jitters.

Note: These are traditional beliefs, not medical claims.

How to Make It at Home

You don't need anything fancy — just dried mulberry leaves, which are easy to find at Korean grocers or online.

  1. Use about 6–12g of dried mulberry leaves per 600ml of water.
  2. Simmer gently over low heat rather than a rolling boil.
  3. Let it steep until the water turns a light, mossy green.
  4. Sweeten lightly with honey if you like, though it's naturally mild enough to enjoy plain.

The longer you let it steep, the deeper and more herbal the color and flavor become — so it's worth experimenting to find your own preferred strength.

From "Never Heard of It" to "Actually Kind of Great"

A cup of warm Korean mulberry leaf tea (Bbongnip-cha)

What I love about doing this series is how often it flips my own assumptions. I came into this one expecting nothing, armed with exactly two unrelated cultural associations, and walked away with a genuinely nice, mellow tea I'd happily make again.

If you've also only ever associated "뽕" with silk or old movies, you're in good company — now you know there's a third, much gentler answer: it's also one of Korea's quiet, everyday health teas.

Have you tried mulberry leaf tea before, in Korea or anywhere else? Let me know in the comments 💬

Want more videos like this? Follow my channel! Jeongmi's Sip and Spoon on YouTube

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