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Japanese Persimmon Tea (Kaki-no-Ha Cha)
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Japanese Persimmon Tea (Kaki-no-Ha Cha)
Japanese Persimmon Tea (Kaki-no-Ha Cha)
Japanese Persimmon Tea (Kaki-no-Ha Cha)

Japanese Persimmon Tea (Kaki-no-Ha Cha)

Price: $31.24 add to cart     
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Shipping: Australia: free (more destinations)
Seller's Country: Japan
Condition: Brand new
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Traditional Japanese herbal tea. Made from premium wild harvested leaves of Japanese "kaki" persimmons (Diospyros kaki), native to the subtropical and mild-temperate climate of southern Japan.

❤ Ribbon-shape Strips for Optimal Quality
Prepared from freshly-picked leaves, which are not crushed, but cut in strips in traditional Japanese Tanzaku-kiri (短冊きり) style. See picture in gallery.

Crushed leaves are many times more prone to oxidation along their edges. Tanzaku-kiri ensures that the leaves are as close to their natural form as possible, at the same time minimizing oxygen exposure.
Caffeine: None
Flavor: Subtle, tangy sweet and sour, earthy
Color: Orangey
Ingredients: 100% organic dried leaves of Japanese "kaki" persimmons (Diospyros kaki)
Net Weight: 50 grams (makes about 40 cups)
Product of Japan
❤ How to Brew
The Japanese Senjiru Method

Senjiru is a time-tested Japanese method for brewing herbal teas. Senjiru brewing in essence is a rapid boil, followed by simmer and then cool down period. It is a time-tested Japanese method for extracting the maximum goodness locked deep in the leaves, and to deliver the optimum combination of aroma, flavor and color.

The following instructions are for making 4 cups (250 ml or 8 oz each — 1000 ml in total.) You will be using about 5 grams of loose tea. However, depending on your own taste, use as much as suits you.

Important: Always use good quality water and a non-reactive kettle.

➀ Pour a little more than 4 cups of cold water into a tea kettle. Add 5 grams of loose tea (about 2 heaping tablespoons.)

➁ Heat to a full, rolling boil.

➂ Turn heat down. Simmer for 15 min

➃ Turn heat off and wait for 10 min.

➄ Strain and serve hot or cold
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Last Updated: 22 Sep 2017 00:39:21 PDT home  |  about  |  terms  |  contact
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