How to Make Perilla (Shiso) Tea: A Gentle, Flavor-Forward Guide With Safety Notes

Perilla, also called shiso (Perilla frutescens), brews into a bright, aromatic tea that many people enjoy with citrus or ginger. Below is a step-by-step method, flavor variations, and careful safety context so your cup is comforting and sensible.

Context & common pitfalls

Perilla leaves are rich in phenolic compounds like rosmarinic acid, which contribute to aroma and astringency Pharmacological review – NCBI/PMC. Reviews highlight perilla’s antioxidant profile and traditional food uses while noting that clinical evidence for specific health claims remains limited Clinical applications review – NCBI/PMC, Perilla monograph – Drugs.com. A lab study quantified rosmarinic acid at about 314.3 mg/g in a purple-perilla leaf fraction, illustrating how potent the leaf chemistry can be and why modest portions taste best PubMed – rosmarinic acid in purple perilla leaves.

“Rosmarinic acid is among the promising antioxidants derived from Perilla frutescens that has received the greatest research attention.” — G. Adam et al., review of perilla extracts NCBI/PMC

Step-by-step: perilla tea that tastes clean

1) Choose and rinse

• Use fresh green or red shiso, or food-grade dried leaves. Rinse quickly under cold water and pat dry.
• For a vivid cup, many people prefer red shiso; green offers a softer, herbal profile.

2) Bruise and steep

• Lightly bruise leaves between your fingers to release aroma.
• Heat water to just off the boil. Add about 1 packed cup fresh leaves (or 1–2 tsp dried) per mug.
• Cover and steep 3–5 minutes; longer steeps increase astringency.

3) Strain and balance

• Strain finely for a clear tea.
• Brighten with a squeeze of lemon or yuzu, or round with a touch of honey. Ginger slices pair well.
• For iced tea, cool quickly, then refrigerate.

4) Batching & storage

• Refrigerate within a short time after brewing. Use within a couple of days for best aroma.
• Flavor concentrates: simmer leaves with a little sugar and lemon, strain, chill, and dilute to serve.

Consider the evidence

• Antioxidant & phenolics: Perilla leaves contain rosmarinic acid and related phenolics that contribute to flavor and research interest NCBI/PMC, Antioxidant study – NCBI/PMC.
• Quantitative stat: A purple-perilla leaf fraction reported rosmarinic acid around 314.3 mg/g by HPLC PubMed.
• Clinical caution: Some small human studies used extracts enriched for rosmarinic acid for allergic symptoms, but whole-leaf tea is not the same as standardized extracts Randomized trial – PubMed.

Tips & common mistakes

• Don’t over-boil leaves. Harsh boiling can dull aroma; steep covered off heat.
• Start modest. Strong steeps can taste bitter; dilute if needed.
• Mind mix-ins. Citrus brightens red shiso dramatically; dairy can mute herbal notes.

FAQ

Fresh vs. dried: which is better?

Both work. Dried leaves steep quickly and store well. Fresh leaves give a greener top note; red shiso often brews more vivid color.

Do I need sweetener?

No. Many people enjoy shiso neat or with lemon. If adding honey for a sore throat, remember it’s comfort care, not a treatment.

Can I make iced perilla tea?

Yes. Brew double strength, strain, then pour over ice. Refrigerate the remainder promptly and use soon.

Key terms

• Rosmarinic acid: a phenolic compound common in mint-family herbs; contributes to taste and antioxidant capacity.
• Phenolics: plant compounds affecting color, astringency, and aroma.
• Infusion: steeping plant material in hot water off heat, covered.

Safety

• Allergies: Perilla is in the mint family; avoid if you react to similar herbs.
• Pregnancy, lactation, chronic conditions: treat perilla tea as food; if considering frequent use for symptoms, discuss with a clinician Perilla monograph – Drugs.com.
• Livestock note: perilla ketone is a known toxin in grazing animals; this does not establish human harm from culinary tea, but it’s a reason to keep garden plants away from pets/livestock Toxicology overview – NCBI/PMC, Review – Wiley.
• Interactions: If you take narrow-therapeutic-index medications or have a history of herb allergies, start with tiny amounts and monitor.

Sources

• Perilla as a source of pharmacological compounds – NCBI/PMC
• Applications of Perilla frutescens extracts – NCBI/PMC
• Rosmarinic acid abundance in purple perilla leaves – PubMed
• Rosmarinic acid-enriched perilla extract RCT in seasonal allergy – PubMed
• Antioxidant compounds and activities in perilla – NCBI/PMC
• Perilla: uses, benefits, dosage, safety – Drugs.com
• Perilla pharmacological effects and safety notes – Wiley