Traditional Chinese Persimmon leaf tea: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Persimmon leaf tea: Recipe, Ingredient Ratios & Step-by-Step Method (Chinese Tea). 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 3318 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 leaf teaPersimmon leaf tea is not only popular among domestic consumers, but is also exported to Japan. Persimmon leaves and jujube leaves have high nutritional value. Each 100 grams of fresh leaves contains about 1000 mg of vitamin C, and the dried leaves are as high as 3500 mg. In addition, they also contain a large amount of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can clear the brain, reduce inflammation and heat, cool blood, stop bleeding and lower blood pressure. It can also increase coronary artery blood flow, and has certain effects on preventing and treating digestive system cancer. …
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