Description
Ingredients
- 1 teaspoon premium matcha powder
- 1 tablespoon umeboshi plum paste
- 1 teaspoon freshly grated ginger
- 1 small strip about 2 inches of dried kombu (kelp)
- 1 cup hot water not boiling, about 175°F/80°C
- 1 teaspoon raw honey optional, for added sweetness
Instructions
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Soak the kombu strip in 1 cup of hot water for 3 minutes to extract its minerals, then remove and discard the kombu.
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Whisk the matcha powder into the infused water until smooth and frothy.
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Stir in the umeboshi plum paste and grated ginger until fully blended.
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Add honey if you prefer a hint of sweetness.
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Sip slowly and savor the rich, complex flavors.
Notes
- For a bolder matcha taste, use 1.5 teaspoons of matcha powder.
- If you can’t find umeboshi plum paste, mash 1–2 whole umeboshi plums as a substitute.
- Add a squeeze of lemon for an extra zing and a boost of vitamin C.
- Always use freshly grated ginger for maximum flavor and benefits.
- Try different types of honey, like manuka, for added wellness benefits.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Method: Steeping/Whisking
- Cuisine: Japanese
Nutrition
- Serving Size: 1cup
- Calories: 25kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Carbohydrates: 6g
- Protein: 0.5g