Hoshigaki 2024 Season Set

This seasonal set highlights the 2024 vintage of Hoshigaki and the 2023 vintage of Persimmon leaf tea. Both products where grown from the same Hochiya tree in Silvan, Victoria, and processed and cared for in St Kilda, Victoria.

HOSHIGAKI:
These hoshigaki have been dried to a lower hydration level than the traditional jelly consistency. The concentrated, medium-firm fruit has brought on amazing complexity and show stopping sugar bloom development.

Notes: Black tea, butternut pumpkin, banksia honey, wheat grass, wattle blossom, brandy.

To Serve: 
Enjoy this hoshigaki cut into thin slices accompanied with persimmon leaf tea or a tannin heavy tea, unoaked chardonnay or peeted old-fashioned. 

Each hoshigaki is its own, unique fruit so size and sugar bloom will vary slightly. They will weigh around 39-46g. This will be 12-18 slices worth depending on the thickness cut.

Hachiya Persimmons: Silvan, Victoria, 3173

PERSIMMON LEAF TEA:
Hochiya persimmon leaves that have been bruised, compressed and allowed to age and ferment anaerobiclly for 14 months. At the end of this fermentation, the leaves have been slowly sun dried, retaining their stunning aroma of dark orange fruits, honey and black tea. This tea has a complex evolution of flavours and a medium body of mouthfeel. The body comes in the way of oils that coat the mouth rather than gripping tannin, giving a brilliant length.

Notes: Roasted pumpkin, Candied orange, Mandarine oil, Ripe persimmons and Native basil. 

TO SERVE:

• Add about a palms worth of tea for every 150 ml of hot, 95°C water in an appropriately sized steeping vessel(we LOVE the Handy Brew).
• Steep for 8 minutes agitating regularly 
• Enjoy immediately without milk.
  

Hachiya Persimmon leaves: Silvan, Victoria, 3173

**Limit of 1 set per customer due to just 4 sets being produced**

Created respectfully on Naarm land.