![]() Oo-buku-cha, a type of Japanese kelp tea, drunk in New Year. | |
Type | Herbal tea |
---|---|
Ingredients | Kelp |
Kelp tea | |||||||
---|---|---|---|---|---|---|---|
Chinese name | |||||||
Simplified Chinese | 海带茶 | ||||||
Traditional Chinese | 海帶茶 | ||||||
| |||||||
Korean name | |||||||
Hangul | 다시마차 | ||||||
Hanja | 다시마茶 | ||||||
| |||||||
Japanese name | |||||||
Kanji | 昆布茶 | ||||||
Kana | こんぶちゃ | ||||||
|
Kelp tea is a tea made from kelp.It is called konbu-cha [1] or kobu-cha [2] (昆布茶, meaning " Kombu-tea") in Japan, haidai-cha (海带茶) in China and dasima-cha (다시마차) in Korea.
In Japan, konbu-cha or kobu-cha is kelp tea made by pouring boiling water into chopped edible kelp ( kombu) and leaching or pouring hot water into powdered kelp. [2]
The tea served on New Year's Day and at weddings is sometime kelp tea [2] because the pronunciation of kombu is similar to that of the last part of "yorokobu" (喜ぶ, meaning "be happy"). [2]
Fuku-cha(福茶, meaning "fortune tea") is sencha green tea with kelp, umeboshi, kuromame (black beans), and sanshō and is drunk on the last day of the year ( Ōmisoka), in New Year, and on the day before the beginning of spring ( Setsubun) in Kansai region, [3] wishing a long life. [3]
In particular, in New Year, oo-buku-cha or dai-buku-cha (大福茶, meaning "very good fortune tea"), which is sencha green tea with kelp and umeboshi, [4] is drunk in Kansai region [4] wishing good health and happiness. [4]
Powdery kelp tea is sold as an instant tea under the name of konbu-cha [1] or kobu-cha [2]. It is made by drying kelp to a fine powder and blending it with seasonings such as salt and sugar [2]. It's simply dissolved in hot water and enjoyed as a tea. Note that this type of konbu-cha does not contain any true tea ( Camellia sinensis). [5] [6] [7]
The powdery kelp tea was invented by the founder of GYOKUROEN "Umazou Fujita" in 1918. [1]
Ume-konbu-cha [1] or ume-Kobu-cha, [8] which is powdery kelp tea added freeze-dried crushed umeboshi, is also sold as an instant tea [1] and is drunk as a tea in the same fashion.
Kelp tea is thought to have been drunk from quite a long time ago [2] because "the Japanese have incorporated kelp and seaweed into their diets for 1,500 years". [2] [9]
It is said that, in 951, Kūya made a statue of the Ekādaśamukha to cure an epidemic that was spreading in the capital and went around the city giving oo-buku-cha to the sick. [4]
Tea using kelp already existed in Edo period ( 1603- 1868) at the latest, [1] and people in these days drank it by pouring boiling water over chopped kelp. [1]
Either dried kelp powder or julienned kelp can be used to make the tea. [10]
Powdered tea can be made by pan-frying and pounding cleaned and dried kelp. [11] For a cup of hot water, two to three spoons of kelp powder is used. [11] Optionally, sugar or honey can be added. [11]
Alternatively, around 30 grams (1.1 oz) of cleaned kelp pieces are infused in 300–500 millilitres (11–18 imp fl oz; 10–17 US fl oz) of hot water. [12] The kelp slices are removed after infusing, and salt is added to taste. [12]
![]() Oo-buku-cha, a type of Japanese kelp tea, drunk in New Year. | |
Type | Herbal tea |
---|---|
Ingredients | Kelp |
Kelp tea | |||||||
---|---|---|---|---|---|---|---|
Chinese name | |||||||
Simplified Chinese | 海带茶 | ||||||
Traditional Chinese | 海帶茶 | ||||||
| |||||||
Korean name | |||||||
Hangul | 다시마차 | ||||||
Hanja | 다시마茶 | ||||||
| |||||||
Japanese name | |||||||
Kanji | 昆布茶 | ||||||
Kana | こんぶちゃ | ||||||
|
Kelp tea is a tea made from kelp.It is called konbu-cha [1] or kobu-cha [2] (昆布茶, meaning " Kombu-tea") in Japan, haidai-cha (海带茶) in China and dasima-cha (다시마차) in Korea.
In Japan, konbu-cha or kobu-cha is kelp tea made by pouring boiling water into chopped edible kelp ( kombu) and leaching or pouring hot water into powdered kelp. [2]
The tea served on New Year's Day and at weddings is sometime kelp tea [2] because the pronunciation of kombu is similar to that of the last part of "yorokobu" (喜ぶ, meaning "be happy"). [2]
Fuku-cha(福茶, meaning "fortune tea") is sencha green tea with kelp, umeboshi, kuromame (black beans), and sanshō and is drunk on the last day of the year ( Ōmisoka), in New Year, and on the day before the beginning of spring ( Setsubun) in Kansai region, [3] wishing a long life. [3]
In particular, in New Year, oo-buku-cha or dai-buku-cha (大福茶, meaning "very good fortune tea"), which is sencha green tea with kelp and umeboshi, [4] is drunk in Kansai region [4] wishing good health and happiness. [4]
Powdery kelp tea is sold as an instant tea under the name of konbu-cha [1] or kobu-cha [2]. It is made by drying kelp to a fine powder and blending it with seasonings such as salt and sugar [2]. It's simply dissolved in hot water and enjoyed as a tea. Note that this type of konbu-cha does not contain any true tea ( Camellia sinensis). [5] [6] [7]
The powdery kelp tea was invented by the founder of GYOKUROEN "Umazou Fujita" in 1918. [1]
Ume-konbu-cha [1] or ume-Kobu-cha, [8] which is powdery kelp tea added freeze-dried crushed umeboshi, is also sold as an instant tea [1] and is drunk as a tea in the same fashion.
Kelp tea is thought to have been drunk from quite a long time ago [2] because "the Japanese have incorporated kelp and seaweed into their diets for 1,500 years". [2] [9]
It is said that, in 951, Kūya made a statue of the Ekādaśamukha to cure an epidemic that was spreading in the capital and went around the city giving oo-buku-cha to the sick. [4]
Tea using kelp already existed in Edo period ( 1603- 1868) at the latest, [1] and people in these days drank it by pouring boiling water over chopped kelp. [1]
Either dried kelp powder or julienned kelp can be used to make the tea. [10]
Powdered tea can be made by pan-frying and pounding cleaned and dried kelp. [11] For a cup of hot water, two to three spoons of kelp powder is used. [11] Optionally, sugar or honey can be added. [11]
Alternatively, around 30 grams (1.1 oz) of cleaned kelp pieces are infused in 300–500 millilitres (11–18 imp fl oz; 10–17 US fl oz) of hot water. [12] The kelp slices are removed after infusing, and salt is added to taste. [12]