Kombu cha is a Japanese savory tea beverage ~
The key ingredient in kombu cha is Japanese kombu kelp, a unique seaweed known for it’s umami profile and rich mineral content.
Kombu is actually a well known staple ingredient in Japanese food culture. You might have had it before – that ramen? The chef likely used Kombu in the broth. That sushi joint you went to had Kombu listed as a side dish. And miso soup? You’ll probably find pieces of Kombu in that too. Kombu actually plays an indispensable role in traditional Japanese cuisine, and you can find it from entrees, to side dishes, to soups, and also tea.
In Japanese, “umami” is the “essence of deliciousness”, and its taste is described as savory deliciousness that deepens flavor. The word “umami” actually comes from the glutamate and aspartate naturally occurring in Kombu. And because it’s harvested from the sea, Kombu contains a variety of minerals – so not only does Kombu taste good, it’s also good for you.
There are several ways the internet calls this beverage. Kombu cha is also known as “kombucha”, “kelp tea”, “kombu tea”, “kombu kelp tea” and sometimes “konbu cha”. When ume plums are added, the drink is then known as “umekombucha”.
where is Kombu Cha from?
While the history of kelp tea is yet to be studied, folklore has tied origins to the Edo period (17th century) in Japan. Back then, people would steep sliced kelp with hot water, and eat the kelp after drinking the extracted tea.
Today, most Japanese Kombu is grown in the cold currents of Hokkaido, Japan and enjoyed throughout Japan. Our Kombu for Sea Tea is harvested in Hokkaido after it has been grown for two years. The actual name of our Kombu is “Shirakuchihama Kelp”.
how is Kombu Cha made?
Kombu is grown on the cold currents of Hokkaido, Japan and harvested in the winter. Our farmers first begin the process by harvesting the Kombu that has been grown over a period of two years. They wash the kelp, dry it in the sun, and then finely grind it. The kelp powder is then combined with roasted salt, freeze-dried ume plums, shiso, and the finest matcha from Uji to make our Sea Tea.
when do you drink Kombu Cha?
Today in Japan, Japanese people enjoy drinking kombu cha anytime for a relaxing moment to savor. Sometimes, people will serve kombu cha to celebrate occasions symbolizing felicity. This is because the sound ‘konbu’ is similar to the word ‘yorokobu’ which means ‘to rejoice’ in Japanese. So, savor a sip of Sea Tea today!
Whatever the occasion, you’ll find yourself savoring the moment when you drink Sea Tea.
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