The persimmons are the edible fruits of a tree, scientific name Diospyros kaki, which means divine fruit, and have always been considered the sun of autumn since they are able to bring the power of the sun even in the coldest periods. Diospyros kaki is native to China, belongs to the Ebenaceae family and the persimmons can be found on supermarket shelves all over the world from November to December. But it is not only the fruit that is a restorative, re-mineralizing and revitalizing remedy, even the leaves and the petiole are to be taken into consideration and can be used to prepare a beneficial decoction, considered by tradition as beneficial as green tea in Japan. But let's try to understand the properties of persimmon leaf tea.
Persimmon leaf tea, properties
The persimmon leaf tea is digestive and purifying for the liver, contains antioxidants, such as flavonoids, triterpenoids, tannins and carotenoids and therefore helps fight aging processes and free radical damages. In addition to this, thanks to the antioxidants it contains, the persimmon leaf tea is useful to counteract hypertension and inflammations, it protects the cardiovascular system and the skin since, as has been observed by scientific studies, it counteracts atopic dermatitis and other forms of dermatitis caused by allergies (Bei et al, Planta Med, 2007 - Kotani et al, J Allergy Clin Immunol, 2000 - Mok et al, Prev Nutr Food Ski, 2012). And that's not all, persimmon leaf extracts have also been shown to help control blood sugar levels in type 2 diabetes, the diabetes typical of adulthood (Ui-Jin Bae et al, Mol Med Rep, 2015).
Persimmon leaf tea, preparation
You can find by herbalist’s shops, even online, the dried persimmon leaves. Alternatively, when eating a persimmon, do not throw away leaves and petiole but cut them into pieces and boil them in a cup of water for 5 minutes. Then remove from heat and leave to brew for 10 minutes, filter and drink.
Persimmon leaf tea, warnings
Persimmon leaves are anticoagulants, so be careful if you are taking blood thinners (Hwang et al, Nutrients, 2018).
