Dry leaves of the Ginkgo Biloba tree, one of the oldest living plant species. Because of the fossils related to Ginkgoes that dating back 270 million years this tree is called “a living fossil”.

It has fan-shaped leaves unique in shape, that look like consisting of two parts, hence the name “biloba” - two-lobed. Ginkgo trees can grow up to 40 m in height and live for more than 2,000 years. These trees have great stamina. They rarely suffer disease problems, tolerate pollution and confined soil spaces. Ginkgos have shown their extreme tenacity in Hiroshima: the trees growing in 1–2 kilometers from the 1945 atom bomb explosion, though charred, survived the blast and were soon healthy again.

Ginkgo tree is native to China but now is cultivated across the world. Its cooked seeds (nuts) are a traditional treat in Chinese, Japanese and Korean kitchens. The leaves are used for making extracts, different supplements, and brewing like tea.

The taste of tea from Ginkgo Biloba leaves is quite pleasant, with woody-spicy notes. It is often mixed with Gotu Kola or Ginseng but also good as a single-herb tea.

How to make Ginkgo Tea (from dried leaves)

Our recommended temperature for making ginkgo tea is 90-100°C (195-210°F).

The proportion is 7-10 grams of dried ginkgo leaves per 1 liter of water.

• Put the leaves into a big ceramic teapot;
• Rinse the leaves: pour some water to cover the leaves, wait 5-10 seconds and drain.
• Pour the hot water over the leaves;
• Cover the pot with a towel and let it steep for 30-40 minutes.

Good to infuse gingko leaves in a thermos. Use the same proportion. Water temperature could be cooler, about 80-90ºС (175-1905°F). Rinse the leaves first and steep for 50-60 minutes.

You can even brew leaves in a water bath: keep on heat for 15 minutes and let it rest for 30 minutes more.

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