[Medicinal Korean Herb] Persimmon Leaves (Shiziye/감 나무 잎) Dried Loose Leaves 3oz (86g)

The tree Diospyros kaki is the most widely cultivated species of persimmon. Typically the tree reaches 4.5 to 18 metres (15 to 59 ft) in height and is round-topped. It stands erect, but sometimes can be crooked or have a willowy appearance. The leaves alternate, are oblong with brown-hairy petioles that are 2 centimetres (0.8 in) in length. They are leathery and glossy on the upper surface, brown and silky underneath. The leaves are deciduous and bluish-green in color. In the fall, they turn to yellow, orange, or red. Persimmon trees are typically dioecious, meaning male and female flowers are produced on separate trees. Some trees have both male and female flowers and in rare cases also bear the 'perfect' flower. For centuries, Japanese have consumed persimmon leaf tea (Kaki-No-Ha Cha) made from the dried leaves of "kaki" persimmons (Diospyros kaki). In some areas of Manchuria and Korea, the dried leaves of the fruit are used for making tea. The Korean name for this tea is ghamnip cha. Tea brewing method - 1. Rinse the herbs with cold running water then soak it for 30min. 2. Water : Herbs ( 2 liters : 30 g ) 3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Roots, Seeds or Fruits : 1hr - 2hr / Loose leaves : 10min-30min ) Enjoy!! **Keep refrigerated and drink the tea hot or cold