Traditional Chinese Persimmon astringent drink: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Persimmon astringent drink. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4849 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Persimmon astringent drinkAstringent persimmon contains a lot of tannins, so it has good curative effect on hypertension and arteriosclerosis. However, the astringent taste is too strong, so it is difficult to drink. Therefore, some people dilute the astringent persimmon liquid with water before drinking, which is not curative. Therefore, it is difficult to maintain good curative effect and taste good at the same time. In addition, it is a liquid, which is inconvenient to extract, carry and preserve. The above shortcomings can be overcome by making the astringent persimmon liquid into sweet powder drinks or tablets. That is, after grinding astringent persimmons, fermenting them to make astringent persimmon liquid, adding sugar and drying them into powder or making lozenges, which is both delicious and convenient. …
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Lei Cheng
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