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Japanese Kaki Persimmon Leaves Tea

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  • Strip-cut in Japanese traditional "Tanzaku-giri" style
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Principal Benefits

  • Allergy relief
  • Alleviating fluid retention (edema)
  • Rich source of vitamin C

Made from premium wild harvested leaves of Japanese "kaki" persimmons (Diospyros kaki), native to the subtropical and mild-temperate climate of southern Japan.

Japanese Kaki Persimmon Leaves

For centuries, Japanese have consumed persimmon leaves tea (Kaki-No-Ha Cha) as a subtle, pleasant beverage and an effective herbal remedy.

Rich in vitamins and minerals, this is not a tea to gulp down in a rush, but something you sip gently, and savor its complex flavor and aroma.

Ribbon-shape Strips for Optimal Quality

Our Kaki-no-Ha Cha is prepared from freshly-picked leaves, which are not crushed, but cut in strips in traditional Japanese Tanzaku-giri (短冊きり) style. See picture in gallery.

Crushed leaves are many times more prone to oxidation along their edges. Tanzaku-kiri ensures that the leaves are as close to their natural form as possible, at the same time minimizing oxygen exposure.

50 grams (1.8 oz) in resealable, moisture-proof bag.


Wild Harvested, All Natural

Dried and stripped using traditional Japanese techniques

Hand-selected and hygienically packed to ensure optimal quality

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Wild harvested in subtropical 
highlands of Miyazaki region 
of Kyushu island, southern Japan.

Type: Herbal
Region: Miyazaki Prefecture, Japan
Caffeine: None
Flavor: Tangy, earthy, tannins aftertaste
Color: Orangey
Ingredients:  100% organic dried leaves of Japanese "kaki" persimmons (Diospyros kaki)
Net Weight: 50 grams
Product of Japan

How to Brew

The Japanese Senjiru Method

Senjiru is a time-tested Japanese method for brewing herbal teas. It is used to yield the maximum goodness locked deep in the leaves, and to deliver the optimum combination of aroma, flavor and color. You begin with a rapid boil, followed by a simmer and then a cool down period.

The following instructions are for making 4 cups.

Senjiru-1

Pour a little more than 4 cups of cold water into a tea kettle.*
Add 5 grams of loose tea (about 2 heaping tablespoons.)

Senjiru-1

Heat to a full, rolling boil.

Senjiru-1

Turn heat down, and simmer for 15 minutes.

Senjiru-1

Turn heat off, and wait for about 10 minutes.

Senjiru-1

Strain and serve.


About Kaki Persimmons

In Japan, the Kaki persimmon (Diospyros kaki) has been revered for centuries—unlike in the west, where the western persimmon (Diospyros virginiana L.) has never advanced beyond the status of a minor fruit.  

The persimmon tree is native to the subtropical southern Japan, where is grows in a variety of cultivars, prominent among which are 'Fuyu', 'Jiro', 'Gosho' and 'Suruga' and 'Hachiya'.

Persimmons contain high levels of antiallergic flavonoids, notably Astralgin, which inhibit histamine release. Studies have shown that persimmon leaves reduce allergy symptoms such as inflammation, irritability and rapid pulse.

Persimmon leaves are rich in a compound called Betulinic acid, which has demonstrated anti-inflammatory and anti-edematous properties. This compound is believed to induce relief by removing excess fluid from the body and reducing swelling. A number of studies have also suggest that Betulinic acid has significant cancer preventing properties.

Persimmon tea is believed to be an effective supplement for weight loss. Scientists believe that the rich fiber and phenolic content of persimmon leaves increase the amount of fat (lipids) removed from the body as feces. Extracts made from persimmon leaves are widely sold for helping weight loss. 

According to a study conducted by Kyoto University researchers in 2002, persimmons have a demonstrable effect in regulating peripheral human body temperature, notably in the wrist and foot areas.

Persimmon leaves are high in fiber, vitamins (notably A and C), minerals and essential amino acids. Some studies suggest persimmon leaves contain up to 10 times more vitamin C than found in lemons.  

References

  1. Regulation of the Peripheral Body Temperature by Foods: A Temperature Decrease Induced by the Japanese Persimmon (kaki, Diospyros kaki ). Gaku HIBINO, Tomonori NADAMOTO, Fumiko FUJISAWA, Tohru FUSHIKI1, 2002, Division of Applied Life Sciences, Kyoto University
  2. Antioxidative and Antiallergic Effect of Persimmon Leaf Extracts. Yoo, K.H., Jeong, J.M., The University of Suwon, Hwaseong, Republic of Korea. Journal of The Korean Society of Food Science and Nutrition (Dec 2009)
  3. Structural features of a pectic arabinogalactan with immunological activity from the leaves of Diospyros kaki, Duan J, Wang X, Dong Q, et al.  Carbohydr Res 2003;338:1291-7.
  4. Free radical scavenging effect of Diospyros kaki, Laminaria japonica and Undaria pinnatifida. Han J, Kang S, Choue R, et al. Fitoterapia 2002;73:710-2.
  5. Oral administration of persimmon leaf extract ameliorates skin symptoms and transepidermal water loss in atopic dermatitis model mice. Matsumoto M, Kotani M, Fujita A, et al.  NC/Nga. Br J Dermatol 2002;146:221-7.
  6. Biological activity of persimmon (Diospyros kaki) peel extracts. Kawase M, Motohashi N, Satoh K, et al.  Phytother Res 2003;17:495-500.
  7. Supplementation of whole persimmon leaf improves lipid profiles and suppresses body weight gain, Lee JS, Ottogi Research Center, Anyang-si, Kyonngi-do 430-0700.  US National Institutes of Health publication http://www.ncbi.nlm.nih.gov/pubmed/16904806
  8. Screening of vasorelaxant activity of some medicinal plants used in Oriental medicines. Yin MH, Kang DG, Choi DH, et al. J Ethnopharmacol 2005;99:113-7.
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