Dried Perilla Leaf Tea, Organic Loose Purple Mint, Perilla frutescens Shiso Zi Su Tia To Leaves, Caffeine-Free Botanical Tea for Hot Brew, Iced Tea, Teapot, Cup Infuser, Ginger Mint Green Tea Blends, 100g

Dried Perilla Leaf Tea is an organic loose leaf botanical tea made from dried perilla leaves. The product name also uses names buyers may recognize from different kitchens and tea shelves, including Purple Mint, Shiso, Zi Su, and Tia To. That naming is useful because perilla is not searched in only one language or one category. One buyer may know it as shiso, another as Tia To, and another as a purple mint-style leaf. The identity point is straightforward. Perilla frutescens is commonly connected with perilla, and shiso is commonly associated with a cultivated perilla form used in East Asian food contexts.

Product Details

Tia To and Zi Su are marketplace names that help people search for the same general leaf identity. The most practical value is identity, leaf form, flavor expectation, and preparation use. The taste direction is distinctive. Perilla Leaf Tea is not a neutral green tea and not a soft flower cup. The listed flavor points toward basil, mint, anise, and a warm slightly spicy character. That makes the cup more aromatic and savory-leaning than many floral teas. It can feel fresh, green, and gently spicy at the finish. People who enjoy culinary herbs may understand it quickly. People expecting a sweet fruit tea or a mild blossom drink may find it sharper than expected.

A useful audience includes home tea drinkers who like leaf teas with clear culinary names. It also fits buyers comparing Shiso, Zi Su, Tia To, Purple Mint, and perilla name before choosing the correct product. Some may want a caffeine-free cup that still has a strong aroma. Others may want a loose leaf format for a teapot or cup infuser rather than tea bags, powders, or ready-to-drink bottles. This tea is less suitable for anyone looking for a sugary iced drink, a roasted flavor, or a very soft floral profile. For hot preparation, place the dried perilla leaves in a teapot, glass infuser, or cup strainer.

Add hot water around 195°F / 90°C, cover while steeping, and let it brew for about 5 to 7 minutes. Strain before drinking. A shorter steep keeps the cup lighter and fresher. A longer steep can bring more leaf body and a sharper aromatic edge. Because perilla has a strong aromatic identity, plain preparation is the best first test. It lets you decide whether the cup needs honey, ginger, mint, or another adjustment. For iced serving, brew the tea hot first, strain it well, let it cool, then serve over ice. This keeps the perilla flavor clearer than placing dry leaves into cold water and hoping the aroma organizes itself, which is an ambitious plan for a leaf.

When chilled, the mint-basil direction can feel fresher and the warm spice finish becomes lighter. Honey can round the edge. Fresh fruit can brighten the cup. Mint can amplify the fresh note. Use additions lightly so the perilla identity stays visible. Blending should respect the leaf. Ginger works when you want a warmer cup. Mint works when you want a fresher iced drink. Green tea can make the cup more tea-like, though it may add caffeine if the green tea is caffeinated. Dried jujube can add mild sweetness. Honey can soften the finish. The important rule is not to crowd it.

Perilla has a specific aroma, and strong additions can turn the cup into a generic botanical blend where nobody knows why perilla was invited. common mix-up is worth addressing directly. This is not perilla seed oil. It is not a seasoning powder. It is not a fresh herb bunch. It is not a tea bag. It is dried loose leaf material for brewing and straining. It may share names with culinary uses, but the form here is a shelf-stable dried leaf tea. That distinction helps buyers choose correctly, especially if they are comparing pantry herbs, Asian market names, and loose botanical teas at the same time. The desired shopping outcome is accuracy.

That is how the product becomes richer without adding risky promises. It gives the buyer a clearer answer to what the product is, how it tastes, and whether it fits their tea shelf. Appearance can vary because dried leaves are natural agricultural ingredients rather than uniform manufactured pieces. Some pieces may be broad, some broken, some curled, and some darker or lighter. Purple and green tones may appear differently between batches. Aroma can also vary depending on drying and storage. These differences are normal for loose dried leaf material. The key expectation is a dry perilla leaf tea with a recognizable aromatic profile and a cup that can be strained cleanly.

Storage matters because perilla aroma can fade or pick up surrounding smells. Keep the package sealed after opening, or move the leaves into a clean airtight container. Store in a cool, dry, dark place away from sunlight, steam, pantry humidity, coffee, spices, soap, or scented foods. Use a clean dry spoon or dry hands when handling. Closing the container quickly helps preserve the basil-mint-anise character that makes the product distinct. Choose Dried Perilla Leaf Tea when you want a caffeine-free loose leaf drink with clear perilla identity and a flavor profile that leans aromatic, green, minty, basil-like, and lightly spicy.

It works well hot, chilled, or blended gently with ginger, mint, honey, green tea, fruit, or dried jujube. It is not a sweet drink mix, not a seed oil, not a powder, and not a special-purpose tea. Its best use is a clear, realistic, aromatic cup for people who already like distinctive leaf flavors. The practical outcome is better selection. That makes it useful for buyers who want a distinctive loose leaf drink, and less useful for anyone who wants a sweet, neutral, or heavily flavored beverage.

One property worth highlighting is colour, especially with the red or purple-leaved kind. Red perilla is rich in the anthocyanin pigments found in many purple leaves, so it steeps to a deep reddish-purple, and a squeeze of lemon or lime tips that colour toward a bright rose-pink, a natural, additive-free effect that makes a lovely iced drink; green-leaved perilla brews paler and greener, so the leaf you start with shapes the cup.

For the cleanest flavour, keep the water just off the boil, around 185 to 195 degrees Fahrenheit, and steep the leaves covered rather than boiling them, which protects the aromatic oils and holds bitterness in check. Beyond the usual honey and ginger, perilla sits well with green tea for a more tea-like cup, or a few dried jujube for a gentle, rounded sweetness, without burying its minty, anise-like character.

Product Highlights

• Dried Perilla Leaf Tea brings together Perilla frutescens, Purple Mint, Shiso, Zi Su, and Tia To name so shoppers can recognize the East and Southeast Asian leaf identity instead of a vague green blend, seed oil product, powder, tea bag, or fresh herb bunch with no clear brewing role.
• Best for people who want a caffeine-free cup with basil, mint, anise, and a warm slightly spicy finish rather than a sweet flower tea, fruit drink, roasted grain tea, or standard black tea taste.
• Fits home tea drinkers comparing culinary-name leaf teas for hot brewing, iced serving, and light blending with ginger, mint, green tea, honey, fresh fruit, or dried jujube while keeping the perilla character recognizable from aroma to finish.
• Brew with hot water in a teapot, cup infuser, or glass strainer, then strain well; start plain first because the leaf has a distinctive aroma that can be covered quickly by stronger add-ins.
• Expect dried leaves to vary in color, cut, curl, and aroma; this is not perilla seed oil, seasoning powder, sweet drink mix, or special-purpose tea, and it should be stored sealed, dark, dry, and away from steam, strong odors, and pantry humidity after opening.

Search Terms

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