Persimmon leaf tea
East Asian herbal tea
From Wikipedia, the free encyclopedia
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).
TypeHerbal tea
Other namesGamnip-cha
OriginKorea
Quick descriptionTea made from Oriental persimmon leaves
| 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
Drying persimmon leaves for persimmon leaf tea
