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Ingredient
traditional Korean beverage made by infusing dried leaves of persimmon
Persimmon leaf tea is consumed in East Asian countries. It is known as shiyecha, or kakinohacha, or gamnip-cha (Korean: 감잎차).
Derived from this ingredient’s flavor compounds
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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“Oral administration of starch with polyphenol concentrate of persimmon leaf tea resulted in a significant and dose-dependent decrease in the blood glucose level in Wistar rats.”
persimmon leaf tea → decreases → blood glucose level