Hydrangea macrophylla (Thunb.) Ser. is a species of the family Hydrangeaceae native to Japan. The common names include bigleaf hydrangea, lacecap hydrangea, and hortensia. It is widely cultivated in many parts of the world in many climates. It is considered a poisonous plant because the flower bud contains hydrangin, a cyanogenic glycoside, that after hydrolyzed in the gastrointestinal tract, a cyanide ion is released, several hours may elapse before poisoning occurs.
But, even though its flowers are poisonous the leaves have been used for centuries to make a tea/infusion called “ama cha” .
Amacha is a type of "tea" made from the dried leaves and stems of the Hydrangea macrophylla plant. It is traditionally consumed in Japan and is known for its sweet, fruity flavor and numerous health benefits.
After the producers dry the leaves and stems in the sun, ferment and crumple them, they are dried again, then steeped in hot water to extract the flavors.
One of the active compounds found in amacha tea is phyllodulcin, a natural sweetener that has been reported to be 600–800 times sweeter than sucrose. Phyllodulcin is responsible for the sweet flavor of amacha tea and has been shown to have potential health benefits, including the ability to inhibit the growth of certain types of bacteria.
Phyllodulcin has a very distinct sweetness and acidity that definitely opens new possibilities in fermented drinks and as a sweetener by itself using hydrangea leaves in any product.