Japanese Kaki Persimmon Leaves Tea

The primary benefits of this traditional tea are relief from allergy symptoms such as itchy skin, swelling, and watery, itchy eyes.

Kaki persimmon leaves contain natural antihistamines, and more vitamin C compared to lemons (some studies suggest up to ten times.)

Called kaki-no-ha cha in Japanese. Made from leaves of kaki persimmon tree native to southern Japan.

Wild-Harvested • All-Natural Pesticide-free. Prepared from freshly-picked leaves and cut in strips in traditional tanzaku-giri (短冊きり) style for optimal brewing.

Type: Herbal
Region: Miyazaki Prefecture, Japan
Caffeine: None
Flavor: Tangy, earthy
Color: Light orangish
Ingredients: 100% leaves of Japanese kaki persimmon (Diospyros kaki) 
Net Weight: 50 grams
Product of Japan

Also available in 150g bulk pack.

How to Brew

Quick Brew Method
The following instructions are for making 4 cups (800 ml total.)

1. Add 5 grams (2 heaping tablespoons) of persimmon leaves to a pot.
2. Add 4 cups of near-boiling water.
3. Brew for about 3 minutes.
4. Strain and serve hot, cold or over ice.

Senjiru Brew Method
Senjiru is a traditional Japanese technique for yielding a deeper infusion.

1. Pour a little more than 4 cups of cold water into a pot.
2. Add 2 heaping tablespoons of persimmon leaves.
3. Heat to a full, rolling boil.
4. Turn heat down and simmer for 10 minutes.
5. Turn heat off and wait for 10 minutes.
6. Strain and serve.