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Close-up of a steaming glass cup of Japanese Mounjaro tea with vibrant green matcha color on a rustic wooden table.

Japanese Mounjaro Recipe


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Description

A calming Japanese Mounjaro tea made with matcha, kombu, ginger, and umeboshi. Boosts metabolism, digestion, and focus—naturally.


Ingredients

  • 1 tsp matcha powder (ceremonial-grade preferred)
  • 1 tbsp umeboshi paste
  • 1 tsp fresh ginger (grated)
  • 1 strip dried kombu (about 2 inches)
  • 1½ cups filtered water
  • Optional: 1 tsp lemon juice or raw honey (to taste)


Instructions

  1. Heat the water in a small saucepan until hot but not boiling. Add the kombu and steep for 5 minutes. Remove the kombu and set aside the infused water.
  2. In a separate bowl, whisk the matcha powder with 2 tablespoons of warm water until frothy.
  3. Stir the whisked matcha, grated ginger, and umeboshi paste into the kombu water.
  4. Add honey or lemon juice if using. Serve warm or over ice.

Notes

  • Do not boil the matcha—it ruins the flavor and nutrients.
  • Use water around 175°F.
  • Umeboshi is salty and tangy—start with less if you’re new to it.
  • Great as a hot drink or poured over ice for a refreshing twist.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Cuisine: Japanese