Hachiya Persimmon Tea Bread

If you purchased some hachiya persimmons anytime last week, then it’s the perfect time to make some Hachiya Persimmon Tea Bread.  These persimmons are hardly ever ripe and ready to eat on the day they are bought, because if they were, they wouldn’t be pretty and sellable.  When these persimmons are ripe, they look bruised and battered, feel squishy to the touch, and seem to be on the verge of spoiling.

The two most common types of persimmon are the Hachiya and Fuyu varieties.  Hachiya persimmons are the type that have an acorn like shape with a pointed base, and Fuyu persimmons appear round and squat, like a tomato.  For the Hachiya variety, you can either scoop out its soft fleshly pulp and eat it straight as you would a papaya or use the pulp in a baking recipe like this one!  If you mind uneven clumps of persimmmon in your pulp, then go ahead and use a food processor to blend the pulp into an even consistency (this is what I did).  Extra pulp can be stored and frozen in an airtight bag for easy use in future baking.

If you feel like your persimmons aren’t ripening fast enough, place them in a brown paper bag with a ripening banana or two and close the bag tightly.  The ethylene gas will help the persimmons to ripen faster.

Although the Hachiya variety is the superior choice for baking because of its texture, you can also use the more common Fuyu persimmons here, just make sure that you remove any seeds and only use the fruit that is very, very ripe.  Fuyu persimmons have a tendency to stay firm even when they are fully mature and ready to eat, so you may want to give them a longer whirl in the food processor to get a smooth pulp.

I highly recommend that you pair a slice of moist, lightly-spiced Persimmon Tea Bread with a hot cup of Korean Persimmon Leaf Tea.  This tea is made from the leaves of wild persimmon trees, and has as a delicate yet complex flavor.  Tea and fruit breads are always a beautiful match, and even more enjoyable when you can appreciate how the fruits’ flavors develop from tree leaf to ripened fruit.

Persimmon Tea Bread

Makes 1 loaf.


2 cups all-purpose flour

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda

pinch salt

1/2 cup vegetable oil

1/2 cup light brown sugar

2 eggs, at room temperature

2 cups mashed hachiya persimmon pulp (from about 6 fully ripe persimmons)

2 tsp lemon juice

non-stick spray for pan


standard loaf pan


1.)  Preheat oven to 350 degrees F.  Spray loaf pan with non-stick spray.  Mix together flour, cinnamon, nutmeg, baking soda, and salt in large bowl and set aside.  In a medium bowl, mix together oil, sugar, and eggs.  Mix lemon juice into persimmon pulp.

2.)  Slowly mix wet mixture into dry mixture until the ingredients are just moistened.  Add persimmon-lemon pulp and mix in until all ingredients are just homogenous.

3.)  Bake filled loaf pan in oven for about an hour, or until toothpick inserted in center comes out clean.  After removing from oven, let the loaf sit in the pan for about 15 minutes before turning out onto a wire rack to cool.

Love persimmons?  Persimmon Leaf Tea is an Asian favorite, and you can get it at Korean tea shop Hwa Sun Ji in Los Angeles where dried, walnut-stuffed persimmons are served as tea-snacks!

Fortnum & Mason’s Royal Blend

I’m sure that after Kate Middleton has her baby she’ll be back to having a cup of Fortnum & Mason’s Royal Blend.  This classic British tea makes the perfect accompaniment to English tea time snacks such as Battenburg Cake or scones, cutting thorough rich baked goods with strong assertiveness and bold flavor.  Fortnum’s, built in the early 1700’s, officially provides their beautiful tea and other specialty products to the British Royal Family, as they are “Royal Warrant holders.”  If you want a drink that is quintessentially English and relatively easy to get in the U.S., this is it.  This tea was first blended for King Edward the VII in the early 1900’s and endures to this day as the company’s signature tea.

Royal Blend tea in a robin’s egg blue bowl, the classic color of Fortnum’s

Tasting Notes:

BREWING TIPS:  4 minutes @ 212 degrees F.  I think 5 minutes to brew this tea is a bit too long and starts to draw out bitter tannins.  So, 4 minutes with some agitation of the leaves will give you the best brew.  As it is, this is some robust tea…or as the label reads:  “stronger tea.”  Brew it just right and it will be bold without being brash.

Check out this link from the Fortnum & Mason site, which explains how to brew a perfect cup of their signature Royal Blend tea:  http://www.fortnumandmason.com/c-46-the-perfect-cup-of-tea-fortnum-and-mason.aspx

THE LEAF:  Black tea made up of Assam and Ceylon teas from India and Sri Lanka.  Short, twisted leaves with flecks of light brown.

THE SCENT:  A modestly fragrant tea.

THE STEEP:  A coppery and brilliantly clear amber.  This is a full-flavored, bold English tea. The bright Ceylon tea leaves balance out the malty, darker Assam.  Take the edge off with a splash of milk and it’s just perfect.  Some sugar or a slice of lemon also make nice additions. This is a tea that would be a good replacement to coffee.

GET IT:  William Sonoma, in stores or online at www.fortnumandmason.com.

Jane Pettigrew, British tea specialist and author, wrote this gorgeous piece on Fortnum & Mason’s refurbished tea salon, which celebrates the Queen’s Diamond Jubilee.  You can read it in the June 2013 issue of TeaTime Magazine.  I was so thrilled to meet her a few weeks ago and get my copy signed!


Dim Sum

Best Teas with Dim Sum
Dim Sum Recipe #1:  Siu Mai Dumplings
Dim Sum Recipe #2:  Honeyed Pork Buns (Baked Char Siu Bao)
Dim Sum Recipe #3:  Ha Gao Dumplings
Dim Sum Recipe #4:  Egg Custard Tarts (Dan Tat)
Dim Sum Recipe #5:  Pork & Chive Potstickers
Dim Sum Recipe #6:  Almond Jello
Dim Sum Recipe #7:  Shiitake & Napa Cabbage Dumplings
Dim Sum Recipe #8:  Steamed BBQ Pork Buns (Steamed Char Siu Bao)
Dim Sum Recipe #9:  Chicken Curry Puffs
Dim Sum Recipe #10:  Shrimp & Asparagus Pouch Dumplings
Dim Sum Recipe #11:  Vegetable Egg Rolls
Dim Sum Recipe #12:  Golden Pineapple Buns (Bolo Bao)


Green Tea Macarons with Guava Buttercream (Italian Meringue Method)
Green Tea Macarons with Raspberry Buttercream (French Meringue Method)
Vanilla Bean Chai Macarons
Green Tea Macarons with Red Bean Buttercream
Fillings for Macaron Pops
Macaron Ice Cream Sandwiches
Smoked Salmon Macarons

Homemade Pocky

Homemade Chocolate Pocky
Homemade Strawberry Pocky
Homemade Green Tea Pocky
Homemade Kona Coffee Pocky


Lemon Matcha Cake Bites
Black Sesame Tea Roulades
Matcha Salt Fries with Sriracha Ketchup
Chocolate Chip Matcha Mug Cake
Kokeshi Easter Eggs
Overnight Matcha Vanilla Oatmeal
Matcha Chocolate Chips
Matcha Banana Protein Shake
Matcha Mojitos
Lemon Matcha Mints
Matcha French Toast Sticks
Matcha Chip Biscotti
Matcha Cornflake Clusters
Matcha Croissants
Matcha Sushi Balls
Midnight Matcha Bites
Roasted Blackberry Matcha Pops


Pumpkin Butter Mochi
Neapolitan Mochi Cake
Mochi Banana Bread
Microwave Matcha Mango Mochi Rolls
Mini Mochi Donuts
Pumpkin & Green Tea Dango
Hazelnut Butter Mochi

Drinks & Refreshers

After Tennis Iced Tea
Raspberry Cordial
Rosy Apple Tisane
Lychee Vodka Tea Jellies
Lychee Oolong Tea
Russian Tea with Blackberry-Orange Jam 
Cereal Milk Tea Bags
Lychee Granita
Green Tea Jello with Honeyed Fruit
Guava Green Tea with Coconut Jelly
Korean Barley Tea
Summertime Sun Tea
Yin Yang Popsicles
Boba Thai Tea Shooters
Pumpkin Chai Latte
Hibiscus Kombucha Blush
London Fog Latte
Fruit & Tea Rainbow Smoothie

Candy & Confections

Christmas Tree Stroopwafels
Easter Bunny Stroopwafels
Chocolate Surprise Eggs
Marzipan Veggies
French Tea Gummies
Pumpkin Chai Energy Balls
Gingerbread Teacup
Waffle Cone Fortune Cookies
Chai Tea Chocolate Chips
Dragon Fruit Blueberry Tea Gummies
Bird’s Nest Tea Bombs


Mini Blueberry English Muffins
French Sandwich Baguettes
Maple Brick Toast
Asian White Bread
Hachiya Persimmon Tea Bread
Swedish Apple Pie Buns
Navajo Fry Bread
Chinese Fold-Over Buns
Pumpkin Rooibos Muffins
Tea Sandwich Bread
Azuki Bunny Buns


Baby Reveal Battenburg Cake
Cuban Guava Pastries
Crisp Apple Strudels
Maple Pumpkin Cupcakes
Fragrant Orange English Scones
Earl Grey Cherry Bars (made with Bing Cherry Jam)
Quilted Petit Fours
Chocolate Earl Grey Faux Souffles
Mini Cream Scones
Chinese Bakery Rainbow Cake
Apple Tea Cake
Chai Teacup Pies
Glazed Chocolate Petit Fours
Irish Oat Flapjacks


Tea-Brined Turkey and Roquefort Baguettes
Turkey Cranberry Tea Sandwiches
Buffalo Chicken Tea Sandwiches
Japanese Curry Egg Salad
Spring Vegetable Tartine
Turkey Tarragon Tea Sandwiches

Savory Snacks

Green Tea Furikake Popcorn
Beef Bourguignon Pastries
Bite-Size Spam Musubi with Green Tea Furikake
Rainbow Veggie Spring Rolls
Birdie Teacup Biscuits
Bulgogi Gimbap
American Flag Tartlets
Smoked Salmon Spring Rolls
Korean Sticky Wings
Chinese Duck Tarts with Plum Sauce
Tea Smoked Chicken Wings
Furikake Tofu Fries
Canadian Bacon Cheese Crisps

Main Courses 

Tea Smoked Shrimp with Jasmine Noodles and Peanut Sauce
Roasted Tea-Brined Turkey Breast
Homemade Green Tea Soup Noodles
White Cut Chicken with Ginger Scallion Oil and Tea Rice
Smokey Chicken Cobb Salad
Kalua Pork Buns with Pickled Red Onions
Miso Chive Gyoza
Southern Style Chicken Tenders with Sweet Tea Dipping Sauce
Green Tea Chicken Soup
Butternut Squash Crystal Dumplings
Chicken & Chive Rolled Crêpes
Corned Beef & Cabbage Pasties

About Thirsty for Tea

Hi, I’m Bonnie.  Thank you for visiting me at ThirstyForTea.com.  I started this blog as a way to share my adventures in cooking, travel, and of course…tea!  With a background in health education, Asian American culture, and the culinary arts, blogging on tea is a way for me to bring these passions into one creative space.  I am from Los Angeles, but have spent time living in both Hawaii and South Carolina…coincidentally, two of the few places in the U.S. where tea is actually grown!  In my spare time, I enjoy attending celebrity chef book signings, spending time with my hubby and cocker spaniel, and collecting tea wares.

The teacup is where people of all cultures and backgrounds can meet and have something very special in common.  I’ve been fortunate enough to have traveled to many of the tea-loving cities in the world.  From taking hot slurps of bo-lay while feasting on steamy dim sum in Hong Kong to smearing tangy mounds of lemon curd on hot scones between sips of Earl Grey in London, the ritual of drinking tea brings the world to a common place:  a place of contentment, relaxation, and pure simplicity.

Bruce Richardson, tea book author and historian of all things tea, reminds us that “none of us are ever experts in the world of tea…we are all students of the ancient beverage.”  It is with this thought that I would like to welcome you to my blog, that I might be able to share with you a few interesting tidbits about tea here, and that I might inspire you to incorporate the beauty of tea into your own lifestyle.  We all live such busy lives, it’s so easy to forget about what’s most important.  A good cup of tea is the most wholesome of drinks, so it’s my hope that you’ll remember to brew up some goodness for yourself each and everyday and reflect on what is your cup of tea.

At Harrods for Afternoon Tea.