Mannen: Ume Kombucha - Japanese Plum & Kelp Soup Tea Powder 梅こんぶ茶
Call it a sipping broth, a soup tea, a savory tea…In Japan, kombu or kelp seaweed is often used as a base for broth and has also been consumed as a refreshing drink rather than a soup served with a meal.
From a Western perspective, the savory, salty flavor makes it more of an instant soup, but we encourage you to drink it as a tea, in the mid-afternoon, to rejuvenate yourself for the rest of the day.
The Japanese plum flavoring is a delicious addition to the Hokkaido kombu (kelp) broth.
Product Info
- Ingredients: Table salt (made in Japan), dextrin, dried Japanese plum (ume), kombu (kelp seaweed), yeast extract / flavoring (amino acids, etc), acidulant, flavoring, purple corn food coloring.
Preparation
- As tea: Dissolve a packet or half a teaspoon of the powder in hot water (80C/176F or hotter, using a cup or bowl of about 150 - 200 ml).
- As broth: Dissolve the powder as desired in hot water and it is ready for use.
Call it a sipping broth, a soup tea, a savory tea…In Japan, kombu or kelp seaweed is often used as a base for broth and has also been consumed as a refreshing drink rather than a soup served with a meal.
From a Western perspective, the savory, salty flavor makes it more of an instant soup, but we encourage you to drink it as a tea, in the mid-afternoon, to rejuvenate yourself for the rest of the day.
The Japanese plum flavoring is a delicious addition to the Hokkaido kombu (kelp) broth.
Product Info
- Ingredients: Table salt (made in Japan), dextrin, dried Japanese plum (ume), kombu (kelp seaweed), yeast extract / flavoring (amino acids, etc), acidulant, flavoring, purple corn food coloring.
Preparation
- As tea: Dissolve a packet or half a teaspoon of the powder in hot water (80C/176F or hotter, using a cup or bowl of about 150 - 200 ml).
- As broth: Dissolve the powder as desired in hot water and it is ready for use.
Description
Call it a sipping broth, a soup tea, a savory tea…In Japan, kombu or kelp seaweed is often used as a base for broth and has also been consumed as a refreshing drink rather than a soup served with a meal.
From a Western perspective, the savory, salty flavor makes it more of an instant soup, but we encourage you to drink it as a tea, in the mid-afternoon, to rejuvenate yourself for the rest of the day.
The Japanese plum flavoring is a delicious addition to the Hokkaido kombu (kelp) broth.
Product Info
- Ingredients: Table salt (made in Japan), dextrin, dried Japanese plum (ume), kombu (kelp seaweed), yeast extract / flavoring (amino acids, etc), acidulant, flavoring, purple corn food coloring.
Preparation
- As tea: Dissolve a packet or half a teaspoon of the powder in hot water (80C/176F or hotter, using a cup or bowl of about 150 - 200 ml).
- As broth: Dissolve the powder as desired in hot water and it is ready for use.
