Kombu-cha

Japanese Kombu-cha is a traditional, savory tea made from kombu, a type of edible kelp that is commonly used in Japanese cuisine, particularly for making dashi (soup stock). Despite the name "tea," kombu-cha is not made from tea leaves, but rather from kombu seaweed, which gives it a distinctive, umami-rich flavor profile. This herbal infusion is known for its mild, savory taste and is enjoyed for its refreshing and soothing qualities.

The tea is typically served warm and is often consumed for its comforting and hydrating properties, making it an ideal drink for cold weather. It can also have slight mineral undertones depending on the kombu used, which adds to its authenticity and connection to the sea.