KAKI-CHA Persimmon Leaf Tea (350mL Plastic Bottle)
KAKI-CHA Persimmon Leaf Tea (350mL Plastic Bottle)

KAKI-CHA Persimmon Leaf Tea (350mL Plastic Bottle)

¥231
¥231
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KAKI-CHA Persimmon Leaf Tea (Plastic Bottle)

KAKI-CHA (persimmon leaf tea) is a traditional beverage that has been crafted in Shikoku for over 70 years. This convenient bottled version is perfect for taking with you on the go or to the workplace—ideal for maintaining a healthy routine with persimmon tea anytime, anywhere. No added vitamin C (VC) or food additives.

Why choose KAKI-CHA?

1. Naturally mild and slightly sweet, persimmon tea is easy to enjoy every day.

2. Grown without pesticides or chemical fertilizers—both the fields and the factory are JAS-certified organic. No food additives are used (including antioxidants like vitamin C), and the tea is brewed with pure underground water from the foot of Mt. Koya.

3. Rich in vitamins, minerals, and polyphenols, it's a great daily support for the health of busy modern lifestyles.

4. Caffeine-free, so you can enjoy it anytime with peace of mind.

5. All new tea fields are cultivated on revitalized abandoned farmland, promoting sustainable agriculture.

Features of the underground water sourced from the foot of Mt. Koya:

・The Kii Mountains are a vast and rugged range where water is naturally purified over time by the deep, untouched environment.

・We use gentle, soft water with a smooth taste—an ideal match for persimmon tea.

Open the bottle and drink.

・After opening, store in the refrigerator and drink immediately.
・Do not freeze or heat the container directly.
・Since no food additives are added, the contents may float or settle or turn brown, but this does not affect the quality.

Persimmon Leaves (from Tokushima Prefecture and Kagawa Prefecture)

About Kakicha Honpo

Commitment to "KAKI-CHA (Persimmon Tea)" Born from Nature

"KAKI-CHA" is made from persimmon leaves that grow under the bright sunlight at the foot of the Shikoku Mountains. These persimmon fields are nestled in the Satoyama countryside, backed by the majestic Tsurugi Mountains, part of the Shikoku range that stretches through the heart of the island. Leaves basking in the midsummer sun are especially rich in nutrients.

Harvesting begins at the peak of summer—when the leaves hold the most nutritional value, just before those nutrients are drawn into the developing fruit. For over half a century since our founding, we have continued to produce persimmon tea with an unwavering commitment to tradition. Two core principles guide our work: never using pesticides and never applying chemical fertilizers.

The harvest takes place under the blazing sun—an intense and sweat-drenched task. From each tree, select branches are carefully pruned, and every persimmon leaf is hand-picked, with each one inspected for damage.

Leaves exposed to the full strength of the sun are packed with nutrients. Harvested at their most vital stage, persimmon leaves are naturally rich in vitamins, minerals, and polyphenols.