Sennenya: Gagome Konbucha, Kelp Seaweed Tea from Hokkaido

Tea type
Herbal Tea
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Caffeine Free
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Edit tea info Last updated by Mastress Alita
Average preparation
Boiling 2 g 3 oz / 100 ml

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From Yunomi

Gagome kombu is a kind of kelp seaweed (konbu or kombu) found along the areas of Hakodate to Muroran city of Hokkaido, Japan. It is characterized by its bumpy surface, and is more glutinous and nutritious than other types of Japanese kelp seaweed. Enjoy for drinking or as a seasoning.

No MSG added.

Kelp seaweed in Japanese can be spelt ‘konbu’ or ‘kombu’, but is not the same as the bottled, fermented tea of the same name (Kombucha) found in health food stores. This tea was named after the original kelp seaweed konbucha from Japan because the culture used to produced the fermented tea resembled Japanese kelp seaweed.

Ingredients: Dextrin, salt, powdered gagome kombu (kelp seaweed), brewed vinegar, fermented seasonings, yeast extract, citric acid

Instructions: To make konbucha tea, use the plastic spoon included in the can and add one spoonful (about 2 grams) to 100 cc (3.4 oz) of hot water. Wait 30 – 60 seconds and stir well before drinking.

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1 Tasting Note

1379 tasting notes

Not sure what angle to come at this tea as I’ve never tried anything like it before. Seaweed (or Kombu/Konbucha/Kombucha – not to be mistaken for the mushroom) is a new type of tea completely for me. In powdered form you add 2g of powder (which they kindly provide you a spoon to measure with) and mix it with boiling water for roughly 100ml volume. Very simple and quick.

Reading about Kombu on Wikipedia it claims to be high source of B Vitamins, K Vitamin, Calcium, Magnesium, Sodium, Potassium and moderate-low levels of Vitamin C and E.

Flavour wise this is very salty, I’m talking one of the saltiest things I’ve ever tasted. Not as bad as my experiment with pickled Sakura Blossoms (which I found to be inedible) but for someone who rarely uses salt this is very strong for me. Adding to the salt it’s also thick which makes it very broth like, so rather than salt water it’s a salty broth/soup which in a strange way is sort of nice. It tastes exactly as you would except seaweed to taste like. Sure I’ve tried seaweed from my local Chinese takeaway but it’s fried and mild…this tastes more raw.

No rating as I am still thinking ‘wtf is this’and ‘damn this is salty’. Will take some time for me to get used to this…if I ever do. But at least I can keep this down ie looking good so far.

Flavors: Seaweed

Boiling 2 g 3 OZ / 100 ML

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