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Japanese Kombucha Seaweed Tea with Sea Salt

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cup of kombucha Japanese seaweed tea

"Kombu-Cha" is fine-powdered Kombu seaweed roots fortified with sea salt.

Kombu, Essence of Flavor and Wellness

Because of its very high umami (Glutamate) content, Kombu is a favorite of chefs worldwide.

Also high in iodine, calcium, iron and dietary fibers. Known to promote weight loss, lowering cholesterol and boosting body's immune system. Numerous scientific studies have linked regular intake of seaweed to maintaining hair health and promoting growth.

How to Use as Tea

Add 1/2 teaspoon of powder to one 120 ml cup of fresh, hot water. Mix well. Enjoy.

Culinary Uses

Kombucha has a very high umami content which brings out and deepens flavor of various dishes. Use Kombucha as stock (instead of chicken or beef stock) to enhance and intensify flavor of soups, or as sprinkle seasoning for salads, pastas and other dishes. The possibilities are endless!

All-Natural, Pesticide-free

Dried and powdered using traditional Japanese techniques

Hand-selected and hygienically packed to unsure optimal quality

Flavor: Umami savory, slightly salty
Color: Pale green
Ingredients: Powdered Kombu kelp root, sea salt
Net Weight: 50 grams
Product of Japan

100% natural, pesticide-free no MSG Japanese Kombucha

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Product Reviews

  1. Simply Delicious!

    Posted by Natalie on 4th Dec 2016

    Another fine product from WAWAZA! I really love this seaweed tea, it is so tasty and I strongly urge other customers to try it. It is the perfect alternative to calorie loaded snacks and so much healthier for you.

  2. My favorite tea!

    Posted by Unknown on 10th May 2016

    I love this product. It tastes great, and I always feel great after drinking this tea. Thank you for making such a great product available!

  3. delish

    Posted by anonymous on 25th Oct 2015

    It's hard to find the kombucha which doesn't contain any MSG or artificial flavour. For me, it's a relief that I could find this all natural one. And moreover, it's really delicious.

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