June 27, 2025

Tree tea time

Tea is big in the UK, but consuming leaves steeped or boiled in hot water has long been done in cultures the world over. In the Philippines this is still done for medicinal purposes.

When I had dengue friends and family were kind enough to send over tawa-tawa (Euphorbia hirta) leaves for us to boil. There’s also tea made from “ABC” which my family has long used to treat diarrhea – leaves of either avocado, bayabas (guava), or caimito is used to sooth the stomach.

Earlier this month I had the chance to run the gamut of Philippine teas. The Philippine Native Plants Conservation Society or PNPCSI held a get-together in a small little patch of forest in Antipolo.

Antipolo LRT station sign with Sierra Madre and sky backdrop — Antipolo LRT station sign with the Sierra Madre foothills and sky as backdrop.

Not only was I excited about the event, but also taking the train there for the first time. I had been abroad when the Antipolo LRT station finished construction, so I took the opportunity to see it on my way to the event. As expected, being on the foothills of the longest mountain range in the Philippines, the station was surrounded by lots of greenery from which a nice cool breeze flowed throughout the station.

When I arrived fellow PNPCSI members were just coming in, and our host Wendy Regalado showed us around a heavily-wooded premises – a little patch of forest surrounding her home. For the first time I reached out to a flower, and put it in my mouth.

Edible Sabidukong flowers - Telosma procumbens — Edible Sabidukong flowers (*Telosma procumbens*).

Members were excited (and salivating) to see Wendy’s Sabidukong vine. Its scientific name is Telosma procumbens and is popular in Ilokano cuisine. Which is not surprising since vegetables are so diverse and cheap in Pangasinan, and I can imagine just as much in the Ilocos region. Its flowerettes are edible and used for dishes such as dinengdeng and pinakbet, or garnished over saluyot, rabong, or any fresh savory salad dressed in bagoong isda. In other areas it’s called adwan di dalom in Ifugao padpadol, dugep, kuriday-ong, and dukep in Ilokano, kapuk-kapuk and latok in Tagalog, laknit in Bagobo and ampupuyat, pusapusa, kapas-kapas, and bagbagkong by others.

The young fruit is called padpadol, which is also edible, and sure enough like most veggies, Sabidukong is good for you. Cajuday et al says it has antidiabetic properties and can be used to cleanse wounds.

Once other members started filtering in, it was time for another appetizer. This time leaves from the Alagao tree.

Alagao or Alagaw wraps with various fillings – Premna odorata — Close up of an Alagao or Alagaw wrap (*Premna odorata*) with various fillings including green mango and different spices.

This tree I was a bit more familiar with. Young leaves (aka talbos, shoots, or tops) of the Alagao tree have a nice light mint taste, so it goes well with… everything actually. Wendy presented us with an Alagao wrap spread! Simply take a leaf and choose your filling. Her selection featured diced siling haba (long green pepper), diced onions, garlic, green mango, dried shrimp, and a sweet and savory peanut sauce with chunks of peanuts. If you’re familiar with Laotian or Thai cuisine, you might associate it with Miang or Miang kham which means “one bite wrap”, made with leaves from a variety of trees depending on the season. It’s a Southeast Asian thang.

Alagao or Alagaw is the Tagalog word for the tree. Among the Augusan Manobo, it’s called Abgaw, and is used for colds and nasal congestion. They recommend water infused with Abgaw leaves once or twice a day for 3 days or as needed. In Maranao it is called Karimog according to Rogier Kok here, but when I looked up Marano words for plant names, it is referred to here as Regao, so not sure which is which. Argao in Cebu is named after the plant, while Tanauan in Batangas is also named after the tree under another local name: tanaua. According to Wikipedia the island of Siargao is named after the local name for the tree, siargaw or saliargaw. It would be wonderful to have this verified though.

For more places in the Philippines named after plants, see this list by Derek Cabactulan and Julie Barcelona.

Alagao or Alagaw wraps – Premna odorata — Alagao or Alagaw wraps (*Premna odorata*) complete with different fillings.

Soon enough it was time for tea. Fellow member Jershon Pagilagan led the session, first showing us a box full of dried flowers as he and other members were foraging Wendy’s forest for more ingredients. He mentioned tea is best from dried material, and that inside the box were dried flowers from the Malabulak tree. Malabulak (Bombax ceiba) is found throughout Southeast Asia, India, and Australia and is known by different names in these areas such as Shalmali in Sanskrit or simply as the Red cotton tree. The tree has shown potential in diabetic treatment and in lowering cholesterol, while in India it has been used to treat reproductive tract issues such as gonorrhea, as well as being used as an aphrodisiac.

Dried Malabulak flowers for tea in box – Bombax ceiba — Dried Malabulak flowers (*Bombax ceiba*) for tea.

By the time I had my 3rd cup, Jershon’s table of edible and smellable Philippine flora was overflowing. Smellable, because for the first time I finally touched, and smelled, Kamuning flowers. The first time I heard of the word Kamuning is from the barangay in Quezon City known for its antique shops and a public market of textiles and native products. Also there’s a Kamuning bakeshop.

Kamuning flowers – Murraya paniculata — The very fragrant flowers of Kamuning (*Murraya paniculata).*

Evidently it is in fact a tree and it smells really good. It reminded me of sweet smelling Sampaguita sold in front of churches and on the street. The scientific name for Kamuning is (Murraya paniculata).

Unfortunately I had to leave early, but not without trying Jershon’s Katmon, Kayumangis, Kalumpit tea, aka, KKK tea. Of course, not affiliated with any particular hate groups from the US – but perhaps more associated with the Philippines’s own historic revolutionary group – Kataastaasang Kagalanggalangang Katipunan ng mga Anak ng Bayan. Indeed, sipping tea from plants native to the Philippines in similar ways our ancestors enjoyed them felt quite revolutionary in these times.

The first ingredient, Kayumangis (Clausena anisum-olens) has been known to treat arthritis, and even help lower cholesterol. It turns out it is also endemic to the Philippines, or can only be found in the country. Though people can cultivate it elsewhere, its native origin is the Philippines making it a Philippine endemic.

The second ingredient gave KKK tea a hint of sweetness. They added fruit from the Kalumpit tree, which Wendy also made into a jam from her very own trees. Kalumpit or Terminalia microcarpa has fruit that are small, oval-shaped, and taste a bit like strawberry – sweet and citrusy. They’re even better made into a jam, but I enjoyed them just as much raw. A town in Bulacan province, Calumpit, is named after the tree and according to the Bureau of Agricultural Research it is known as Batangas cherry.

Kalumpit fruit in hand – Terminalia microcarpa — Kalumpit fruit (*Terminalia microcarpa*) in hand.

Kalumpit jam with seeds – Terminalia microcarpa — Kalumpit jam (*Terminalia microcarpa*) with seeds.

Last but not least, one of my favorite Philippine trees – Katmon (Dillenia philippinensis) was also used in the tea. It’s one of my favorite because of how its fruit looks and tastes. I’ve always thought it looked like it was from an alien world when in fact it is indeed from our planet. Not only that, it can only be found in one country on Earth – it’s endemic to the Philippines as well. It has “cousins” though, the genus Dillenia has tree species in India, southern Asia, and in other countries in the Pacific.

Katmon flower – Dillenia philippinensis — A Katmon flower (*Dillenia philippinensis*) with its fruit on the left side.

The flavor of the fruit is lightly sour, like a green tomato, so it has long been made for sinigang and other dishes in the Philippines requiring a sour ingredient. I’ve used it a few times for a vegetable sinigang and a sinigang made with one of my favorite fish – pompano.

Ingredients for katmon sinigang — Some of the ingredients I used for a sinigang soured with katmon fruits.

Katmon trees have beautiful flowers with 5 petals and a center that looks like a small star. The Katmon species we enjoyed during tea time was Dillenia philippinensis which has white flowers. Another species is Dilennia sibuyanensis or Sibuyan Katmon which has yellow flowers. Most trees in the Dilennia genus have common traits, but I’ve only seen these two up close. Like many of the plants I’ve shared so far, Katmon is also used as medicine. Dumagat communities in Bulacan use a decoction or boiling process from parts of the Katmon tree, which helps with cough and fever.

Sibuyan Catmon or Katmon - Dillenia sibuyanensis — Katmon Sibuyan or *Dillenia sibuyanensis* during a tree walk with PNPCSI.

As you can imagine it was really a feast for the senses. Plants are made that way aren’t they. It seems most things plants offer us – flowers, fruit, and even their leaves – are made to attract, inspire, and to heal. And like most aspects of life, plants are best enjoyed with others. Which is why I’ve been a member of PNPCSI, in addition to the Haribon Foundation, for a few years now.

PNPCSI members enjoying tea made from Philippine native plants led by Jershon Pagilagan - PNPCSI shirt

The Philippine Native Plants Conservation Society or PNPCSI was founded in 2007 by a brilliant botanist named Leonard Co. He had long been an advocate of both the medicinal and ecological benefits of plant life, and was known for his encyclopaedic memory of plants and trees. By founding PNPCSI, it was an extension of his personal advocacy: the use of native plants in forest restoration, student mentorship, and public education. He gave plant ID assistance free of charge. Fellow scientists and students asked him for help with plant identification via e-mail, text, or Facebook.

Photo of Leonard Co with namesake Rafflesia - Rafflesia leonardi, during tree walk

On November 15, 2010, Leonard Co was killed while conducting tree seedling collection. A supposed crossfire between Philippine military and the Philippine New People’s Army or NPA ended with three innocent people dead: forest guard Sofronio Cortez, Julius Borromeo of the Tongonan Farmers Association, and Leonard Co.

Today PNPCSI continues his legacy. They share the wonders and knowledge of Philippine plants through events like the one we had in Antipolo. It has an active membership open to everyone, with occasional events online and offline. Joining an organization is always a great way to learn about a particular topic, and an even better way to advocate about something you’re passionate about.

If you’re curious about plants, would like to incorporate more local or native flora in your garden, or simply want to rub elbows (or have tea) with plant lovers, join us at PNPCSI.

As a member, you’ll get:

Access to plant walks, talks, and workshops
Updates on conservation projects and species
Voting rights in assemblies
A community rooted in ecological care

If you have questions you can email info@pnpcsi.org, or simply join through the Google form here (may need to log-in to your Gmail or Google account).