Description

2.4 oz (70 g) Product of Japan Awarded by the Ministry of Aquaculture of Japan, and Osaka City Government. Kombucha 昆 布茶 Kinjyo Jirushi Kombu Cha won awards from the Ministry of Aquaculture of Japan and Osaka City Government. This is a beverage made not from tea leaves but from soaking kombu (seaweed kelp) in hot water. Often kombucha is brewed and reconstituted into a powder which can be mixed with hot water. Sometimes it is flavored with shiso leaves. It has a rather salty taste and is considered to be healthful. The kombu (kelp) is known for containing an abundance of fibers, iodine, calcium, minerals, vitamins and iron. The charm of the Japanese women's black hair and skin is said to be related to the hormones secreted by the thyroid gland. Drinking this tea on a regular basis will help to regulate your hormone production and keep your skin and hair beautiful. This tea can also be used as a flavouring for cooking. Kombu Cha, which can be literally translated to "kombu kelp tea" is, as that translation implies, a tea made from the kombu seaweed. The kombu is dried, then it is often cut into small pieces or crushed into a powder. In it's most basic form, hot water is poured on the prepared kombu, a sprinkle of salt is added to the concoction and it is drank as a tea. The white powder on the seaweed is what is released in the water and gives the tea its umami (some kind of deep flavor often found in Japanese cuisine).