Persimmon Tea Recipe
A simple persimmon tea recipe with cinnamon, ginger, and turmeric for a spiced, healing, and caffeine-free herbal infusion.
Equipment
- Large saucepan (3–4 qt)
- Fine mesh strainer (or coffee filter)
- Sharp knife and cutting board
- Measuring spoons
- Serving cups or heatproof mugs
Ingredients
- 8 cups 64 oz filtered water
- 1 large fuyu persimmon thinly sliced (save extra slices for garnish)
- 3- inch piece fresh ginger peeled and thinly sliced
- 3- inch piece fresh turmeric root peeled and thinly sliced
- 6 cinnamon sticks preferably Ceylon cinnamon
- 1 teaspoon whole black peppercorns
- Sweetener of choice honey, stevia, or maple syrup, to taste
Instructions
Prepare the Ingredients
- Peel and thinly slice the fresh ginger and turmeric root. Slice the fuyu persimmon into thin wedges, leaving a few slices aside for serving.
Boil the Base
- In a large saucepan, bring 8 cups of filtered water to a boil. Add the sliced ginger, turmeric, persimmon, cinnamon sticks, and black peppercorns.
Simmer Slowly
- Lower the heat and simmer gently for 20–30 minutes. This allows the spices and fruit to release flavor and aroma, producing a rich spiced persimmon drink.
Strain and Serve
- Pour the tea through a fine mesh strainer (or coffee filter) into cups. Garnish with fresh persimmon slices or a cinnamon stick. Sweeten with honey or your choice of natural sweetener.
Store for Later (Optional)
- Allow leftovers to cool, then refrigerate in a sealed glass container for up to 3 days. Reheat gently on the stove before serving.
Notes
Best made with fuyu persimmons (firm and sweet). Avoid unripe hachiya persimmons due to their astringency.
This tea is naturally caffeine-free and suitable for all times of day.
Can also be enjoyed chilled as an iced fall tea recipe.