Korean Persimmon Leaf Tea
Quick answer
Gamnip-cha is a Korean caffeine-free tea made by simmering dried persimmon leaves and dried tangerine peel together - no rolling boil, just a low steady heat held for twe...
What makes this special
- Low heat extraction minimizes astringency while pulling soft herbal notes from persimmon leaves.
- Steeping only 12 min on low heat minimizes astringency while keeping herbal notes
- A small amount of dried tangerine peel adds citrus without masking the leaf
Key ingredients
Core cooking flow
- 1 Place 16 g dried persimmon leaves and 3 g dried tangerine peel in a sieve.
- 2 Wash 60 g Korean pear thoroughly and slice it thinly with the skin on, cutting around the core.
- 3 Pour 1300 ml water into a pot and add the rinsed leaves and tangerine peel.
Gamnip-cha is a Korean caffeine-free tea made by simmering dried persimmon leaves and dried tangerine peel together - no rolling boil, just a low steady heat held for twelve minutes. That slow extraction pulls out the soft, grassy character of the leaves while keeping astringency in check. Thinly sliced Korean pear, skin on, goes into the pot for natural sweetness and a clean brightness, and the tangerine peel stays at a small quantity so it supports rather than overtakes the leaf aroma. Once strained, honey goes in and a trace of ground cinnamon finishes the cup. With no caffeine, it works equally well in the morning or late at night.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place 16 g dried persimmon leaves and 3 g dried tangerine peel in a sieve.
Rinse briefly under cold water, just enough to remove surface dust, then shake well so the leaves do not start soaking too early.
- 2Prep
Wash 60 g Korean pear thoroughly and slice it thinly with the skin on, cutting around the core.
Keep the slices even so their sweetness extracts at the same pace and does not turn the tea cloudy.
- 3Control
Pour 1300 ml water into a pot and add the rinsed leaves and tangerine peel.
Heat over high heat until steam rises and small bubbles gather at the edge, stopping before a rolling boil develops.
- 4Control
Add the pear slices, then immediately lower the heat.
Simmer gently for 12 minutes, with only light movement in the liquid; if it bubbles hard, reduce the heat further to prevent bitterness and harsh astringency.
- 5Step
Turn off the heat when the tea looks clear yellow and the grassy aroma softens.
Strain through a fine sieve without pressing the leaves or pear, because squeezing can push bitterness and pulp into the tea.
- 6Control
While the tea is still warm, stir in 2 tbsp honey until none remains on the bottom.
Sprinkle only a very thin layer of 0.3 tsp ground cinnamon, so it adds aroma without covering the persimmon leaf flavor.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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