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5 Cuttings unrooted Japanese Persimmon Tree Organic fruit Shiziye 감나무 잎

FUYUGAKI – SWEET JAPANESE PERSIMMONS

Recommended USDA zones: 5 ~ 10

The most widely grown persimmon tree. Bears young and yields large crops. The name translates to “winter persimmon”. Slightly drooping branches provide an elegant look in the landscape. Deep-orange fruit is medium-sized and oblate in shape, with a consistently sweet taste. Stays firm even when ripe. Keeps well for several weeks.

Fruits are classified as astringent or non-astringent. Fruits are commonly sliced or eaten whole. Flesh may be added to salads, pancakes, cookies, jellies, jams, marmalades, syrups, puddings, ice creams or pies. Persimmon leaves can be used to make teas.

Non-astringent. Seedless. Heat-tolerant. Ripens in September to October. Grafted. Self-pollinating.

Research has shown that drinking persimmon leaf tea promotes a healthy metabolism.

Rutin aids in softening the blood choline tube, which prevents arteriosclerosis. Flavonoids aid in lowering blood pressure and increase blood flow. The leaves are a good source of vitamin C.

The fruits are edible raw, cooked, or dried.

To make tea .

FOR EACH CUP

ONE DRIED tea bag ground leave soak them in ONE CUP hot water.

boiling water simmer or brew for 10~15 minutes.

Drink a cup or more of the tea daily.

100% Pure and High Quality Medicinal Grade Herbs
FREE from chemicals and pesticides.
The persimmon is the edible fruit of a number of species of trees in the genus Diospyros, has a wealth of health benefits that can be derived by including it in your diet.

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 frech herbs with cold running water if dried already washed then soak it for 30min.

2. Water : Herbs ( 2liters : 30g )

3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Root : 1hr - 2hr / Loose leaves : 10min-30min )

Enjoy!!

**Keep refridgerated and drink the tea hot or cool.

See picture