International research has found that “coffee leaf tea” has ingredients that can reduce the risk of diabetes and cardiovascular disease. Wu Chun-huai, a coffee farmer in Gukeng Township’s Huashan Village, is joining forces with Gukeng Township Office’s Agriculture and Economics Section in cultivating coffee leaves for tea making to take advantage of the business opportunity. Having produced the final product, they are hoping to eventually add coffee plant flowers into the mix to diversify the tea’s flavor.
The Daily Mail in the UK recently reported on British and French research findings that said coffee leaves contain more antioxidants and anti-inflammatory properties than tealeaves, as well as significantly less caffeine than traditional tea or coffee, making it a probable candidate as a new health drink.
Working with the Gukeng Township Office to develop coffee leaf tea, Wu picks the fresh leaves, dries them in the sun, and roasts and grinds them into a powder to go into teabags before they are finally ready for making tea. The flavor is warm and gentle, resembling that of the local plant Anoectochilus Formosanus Hayata.
Wu says that coffee leaves can be collected five or six times a year without affecting the production of coffee beans because the leaves have to be cleared away before the bush can bear fruit. Cultivating coffee leaf tea has given coffee farmers a by-product that will most likely raise extra revenue for them.
(Liberty Times, Translated by Kyle Jeffcoat)