Dried Persimmon Leaf Tea Shi Ye 柿叶 Traditional Herbal Tea 500g Harvested After Frost

Dried Persimmon Leaf Tea, known in TCM as Shi Ye (柿叶), from Diospyros kaki. These whole dried leaves are gathered from persimmon trees after the Shuangjiang frost period, when the foliage has turned deep green to reddish and developed its characteristic mellow character. In TCM theory, persimmon leaf is considered bitter in flavor and cool in nature. Traditionally used in folk herbal practice as a simple daily infusion, the leaves are steeped alone or blended with other mild herbs. Store refrigerated and enjoy as a gentle traditional herbal tea.

Key Selling Points

• Whole dried persimmon leaves harvested after the Shuangjiang frost for traditional herbal tea
• Botanical source Diospyros kaki, known in TCM as Shi Ye (柿叶)
• In TCM theory persimmon leaf is bitter in flavor and cool in nature
• Carefully dried whole leaves suitable for steeping or decocting
• A simple traditional infusion enjoyed alone or blended with other mild herbs

Quality & Sensory

The dried leaves typically appear deep green to reddish-brown with a dry, papery texture and a faint fresh herbal aroma. When steeped, the infusion typically shows a light amber-green color with a mildly astringent, mellow taste that softens with longer steeping.

Technical Specifications

Usage Scenarios

• Steep as a daily herbal tea infusion
• Simmer briefly as a traditional leaf decoction
• Blend with other mild herbs for a custom tea mix
• Serve warm or cooled as a seasonal refreshment

Traditional Uses

In traditional Chinese folk practice, persimmon leaves gathered after the first frost were dried and steeped as a simple household tea, often prepared alone or combined with other gentle herbs. The leaves were traditionally associated with daily wellness drinking, particularly in autumn and winter. Preparation typically involves rinsing the leaves, then steeping in hot water or simmering briefly before straining.

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