Mulberry leaf vs persimmon leaf

Two East Asian orchard and plantation leaves, both steamed like a green tea, both by-products of growing something else entirely.

botanical

What is being compared

Aspect	Mulberry leaf	Persimmon leaf
Where it comes from	Silk plantations — Morus alba is native to central and northern China and was planted wherever silk was made.	Persimmon orchards in Japan and Korea, grown for fruit.
Processing	Steamed or pan-fired, rolled and dried.	Steamed briefly, cut and dried.
Flavour	Mild, green and slightly savoury, close to a light bancha.	Mild and hay-like with a soft green edge.
Water	Around 85°C; boiling gives a stewed note.	Around 90°C, similar reasoning.
Where it is drunk	China, Korea and Japan, in the old silk districts.	Rural Japan and Korea, often from a household’s own tree.
Fruit connection	None in the cup.	None either — it tastes nothing of persimmon.

Both are gentle green leaf drinks for someone who finds most infusions assertive. Mulberry is easier to buy and persimmon leaf more regional.

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