Persimmon leaf tea

Persimmon leaf tea is consumed in East Asian countries. It is known as shiyecha (Chinese: 柿叶茶), or kakinohacha (Japanese: 柿の葉茶), or gamnip-cha (Korean: 감잎차).

Persimmon leaf tea
Type	Herbal tea
Other names	Gamnip-cha
Origin	Korea
Quick description	Tea made from Oriental persimmon leaves
Temperature	70 °C (158 °F)
Time	15 minutes
Korean name
Hangul	감잎차
Hanja	감잎茶
RR	gamnipcha
MR	kamnipch'a
IPA	[kam.nip̚.tɕʰa]

Preparation

Young leaves are picked in May or June, washed, and dried for two to three days in shade.^[1] Dried leaves are usually cut into small pieces and steamed, and dried again.^[1] To make the tea, 2–3 grams (0.071–0.106 oz) of the dried leaves are brewed for 15 minutes in 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water which was boiled and cooled to 70 °C (158 °F).^[1] A drop of maesil-ju (plum liquor) or yuja-cheong (yuja marmalade) can be added to the tea when served.^[1]

Gallery

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  Drying persimmon leaves for persimmon leaf tea