12 Coffee Arabica leaves per bag.
Fresh leaves grown in Hyde Park, MA
 
Coffee leaf tea has about the same amount of caffeine as green tea. 
 
Functional Benefits:
High levels of mangiferin, chlorogenic acid, ECGC, theobromine, and nitric oxide. 
May help your immune system and your memory
Antioxidant rich
 
How to Prepare:
For two servings :
Bring two cups of water to a boil
Add four leaves to the boiling water. Tear or cut the leaves to release more flavor 
Reduce to a simmer and cover
Let simmer for 5 to 10 minutes
Strain and enjoy!
 
This tea can be enjoyed iced or hot.
Store leaves in the fridge for up to two weeks or dry the leaves to lengthen their shelf life
 
Research:
Imran, M., Arshad, M.S., Butt, M.S. et al. Mangiferin: a natural miracle bioactive compound against lifestyle related disorders. Lipids Health Dis 16, 84 (2017). https://doi.org/10.1186/s12944-017-0449-y
https://lipidworld.biomedcentral.com/articles/10.1186/s12944-017-0449-y 
Cangeloni, Lorenzo et al. “Characterization of Extracts of Coffee Leaves (Coffea arabica L.) by Spectroscopic and Chromatographic/Spectrometric Techniques.” Foods (Basel, Switzerland) vol. 11,16 2495. 18 Aug. 2022, doi:10.3390/foods11162495
https://pubmed.ncbi.nlm.nih.gov/36010495/ 
Chen, Xiu-Min, et al. “Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves.” Food Chemistry, vol. 249, May 2018, pp. 143–153, https://doi.org/10.1016/j.foodchem.2017.12.073. 
Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves - ScienceDirect
 
 
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