Mulberry (Morus spp.) is a local herb that is usually used as food for silk worms. The Institute of Silk Mulberry under Her Majesty Queen Sirikit together with Food Institute, Mahidol University, Khon Kaen University, Rangsit University, Naresuan University and Department of Medical Sciences have started the research on mulberry tea and its benefits since 1993. It is found that mulberry leaf contains all amino acid that the body needs. It is also high in calcium and high in anti-oxidants such as quercetin, kaempferol, and rutin. It also contains 1-deoxynojirimycin which helps lower sugar content in blood, gamma amino-butyric acid or gaba which helps lower blood pressure, and Phytosterol which helps lower cholesterol. More importantly, there is no evidence of side effect from consuming mulberry tea.