This umami-rich savoury tea is made from finely ground kombu seaweed, lightly seasoned with salt and occasionally a touch of sugar. It delivers a warm, comforting flavour—akin to dashi in a cup—and ensures a rich, mineral-packed sip or seasoning boost. How to Use Dissolve a spoonful in hot water as a restorative broth or wrap-style tea. Sprinkle over rice, noodles, or salads to enhance flavour. Use as a base for ochazuke, stir into soups or dressings, or add depth to sauces and grains. About Kombu-Cha This traditional Japanese kelp tea, often sold in powdered form, transforms everyday dishes with umami. Unlike fermented kombucha, kombu-cha draws its origins from centuries of culinary use of seaweed in soups and broths. 昆布茶 Kombu-Cha (Kelp Tea)
