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Tsaang Gubat (Wild tea)

Ehretia microphilla Lam.

Tsaang Gubat (Wild tea)

Description

Tsaang gubat is an erect, very branched shrub growing up to 1 to 4 meters high. Leaves are in clusters on short branches, obovate to oblong-obovate, 3 to 6 centimeters long, entire or somewhat toothed or lobed near the apex and pointed at the base, short stalked and rough on the upper surface. Flowers are white, small, axillary, solitary, 2 or 4 on a common stalk, borne in inflorescences shorter than the leaves. Calyx lobes are green, somewhat hairy, and linear, about 5 to 6 millimeters long. Corolla is white, 5 millimeters long, and divided into oblong lobes. Fruit is a drupe, rounded, yellow when ripe, 4 to 5 millimeters in diameter, fleshy, with a 4-seeded stone, fleshy on the outer part, and stony inside.

Uses

  • used for abdominal colic, cough, diarrhea and dysentery.
  • used as an antidote for vegetable poisoning
  • used as a dental mouthwash
  • used as disinfectant wash after childbirth
  • used for diabetes
  • used for treatment of back pain and numbness of hands and feet.
  • induce fertility
  • used for treatment snake bite wounds

Plant Part Used

Leaves, roots

Distribution

  • Native to the Philippines.
  • Easily found from the Batan Islands and northern Luzon to Palawan and Mindanao, in most or all islands and provinces, in thickets and secondary forests at low and medium altitudes.
  • Also native to Bismarck Archipelago, Borneo, Cambodia, China, Hainan, India, Jawa, Laos, Lesser Sunda Is., Malaya, Maluku, Myanmar, Nansei-shoto, New Guinea, Solomon Is., Sri Lanka, Sulawesi, Sumatera, Taiwan, Thailand, Vietnam

Preparation

 For stomach pains
  •  Boil the chopped and freshly picked forest tea (tsaanggubat) leaves in a pot containing 1 glass of water until the water is reduced to half its volume. Remove the cover of the pot when it boils.
  •  Measurement of chopped leaves based on age: 1 1/2 tablespoons (7-12 years old); 3 tablespoons (13 years old or older); not recommended for children below 7 years old.
  •  Let it cool and then strain.
  •  Drink. If stomach pain symptoms persist, consult your doctor.
For vegetable poisoning
  • root decoction
For diarrhea
  • Boil 8 tbsp of chopped leaves in 2 glasses of water for 15 minutes; strain and cool. Use 1/4 of the decoction every 2 or 3 hours
For diabetes
  • 50 gm of fresh leaves or roots are chopped; 100 cc of water is added, and 120 cc of juice is extracted by squeezing, and given once or twice daily.
To induce fertility
  •  juice of leaves taken internally for three to four months
For abdominal colic, cough, diarrhea, and dysentery
  • leaf decoction or infusion
As a mouthwash
  • Use the cooled decoction as a gargle or mouthwash to help prevent tooth decay and mouth sores due to its natural fluoride content 
Standard Leaf Decoction Preparation
  • Wash and Chop: Clean fresh tsaang gubat leaves thoroughly with water and chop them.
  • Boil: Boil 1 cup of chopped leaves (or 8 tablespoons) in 2 glasses of water over medium heat for about 15 minutes (or until the liquid reduces to about 1 glass).
  • Strain and Cool: Strain the mixture through a clean cloth or mesh and let it cool

References

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