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
- 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.
- In a separate bowl, whisk the matcha powder with 2 tablespoons of warm water until frothy.
- Stir the whisked matcha, grated ginger, and umeboshi paste into the kombu water.
- 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