Japanese Kaki Persimmon Leaves Tea

Kaki persimmon leaves contain natural antihistamines, and significantly more skin-loving vitamin C compared to lemons (studies suggest up to twelve times.)

❤ Inhibits skin's melanin levels

❤ Evens tone and lightens dark spots

❤ Boosts collagen production

❤ Helps relieve itchiness and inflammation

❤ Alleviates fluid retention (edema)

❤ Promotes immunity against flu and colds

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.

How to Quick-Brew in 3 Minutes

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. 

How to Deep-Brew the Traditional Japanese Way (Senjiru)

Note: Senjiru brewing will extract more of the leaves' bitter polyphenols.

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.