Spring Wild Persimmon Leaf May 2023 Harvest
In the earliest moments of spring, the vibrant foliage of Hadong Valley's wild persimmon trees is in its most luscious state. All the sustenance stored throughout the wintertime converges to form the season's first leaves packed with nourishment and plucked before the fruit twines around the delicate branches. Although the persimmon is renowned for its juicy fruit, its supple leaves are a trove of vitamins and have been consumed in China, Korea, and Japan for ages.
I often draw parallels between the flavor and look of our Spring Wild Persimmon Leaf and Orange Wine (a variety of fermented grape vino featuring extended skin contact), as the infusion bears an orange hue, and retains that special tart, yeasty, and subtly astringent taste characteristic of some of Italy's premier natural wines. Our tisane is particularly sought-after, and each year we can acquire a limited amount of only 10kg, which is usually exhausted between May/June and December/January.
Ripe persimmon, green tea, yeast, tannins
10 x 5g