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
Region: Miyazaki Prefecture, Japan
Flavor: Tangy, earthy
Color: Light orangish
Ingredients: 100% leaves of Japanese kaki persimmon (Diospyros kaki)
Net Weight: 50 grams
Product of Japan
How to Brew
Quick Brew Method
The following instructions are for making 4 cups (800 ml total.)
- Add 5 grams (2 heaping tablespoons) of persimmon leaves to a pot.
- Add 4 cups of near-boiling water.
- Brew for about 3 minutes.
- Strain and serve hot, cold or over ice.
Senjiru Brew Method
Senjiru is a traditional Japanese technique for yielding a deeper infusion.
- Pour a little more than 4 cups of cold water into a pot.
- Add 2 heaping tablespoons of persimmon leaves.
- Heat to a full, rolling boil.
- Turn heat down and simmer for 10 minutes.
- Turn heat off and wait for 10 minutes.
- Strain and serve.