Persimmon Leaf Tea
A refreshing, mild, caffeine-free traditional herbal tea, a gift of the Piedmont bioregion to the people of the Piedmont.
Local tea lovers say "Yum!", "Yum-Yum", "wonderful", "Loved Tea!", "great!", and "nice-nice".
Prepared from wildcrafted and native place–grown NC Piedmont native persimmon leaves carefully selected and sustainably harvested with gratitude. Free of pesticides, herbicides, and synthetic chemicals of any kind. We gather leaves from trees growing in full, unimpeded communion with the local Piedmont ecosystem.
Simmon tea is prepared somewhat like green tea. Use freshly boiled pure water, a heaping tablespoonful of dried whole leaves, and steep for 3 minutes or more. Enjoy it hot or iced, sweetened or unsweetened.
Native persimmon, Diospyros virginiana, interacts with at least 44 native butterfly and moth species (D. Tallamy, Bringing Nature Home, 2007), in addition to numerous other insects, fungi, invertebrates, vertebrates, and others. This plant intimately and extensively participates in the ecosystem.
Simmon fruits are great too! Everybody loves persimmon pudding and persimmon cookies. Or just nibble on a simmon. Make sure they're ripe!
Enjoy it? Grow your own! Persimmons grow fast under good conditions, and grow almost anywhere, sun or shade. Plant near water for big fruit harvests. Simmon trees are male or female, so plant several to ensure you get a female for fruit. Use male leaves for tea.
American Persimmon leaf tea is a traditional beverage. M.L. Fernald and Alfred C. Kinsey in Edible Wild Plants of Eastern North America (1943) wrote "flavor...similar to sassafras tea.". Euell Gibbons in Stalking the Wild Asparagus (1962) wrote "...exceptionally high values in content of vitamin C." and "...a very pleasant flavor...".