Kelp tea
 Japanese kobu-cha | |
| Type | Herbal tea |
|---|---|
| Country of origin | Japan, China, Korea |
| Region of origin | East Asia |
| 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 and is drunk in East Asian countries.
It is called kobu-cha[1] or konbu-cha[2] (昆布茶, meaning Kombu-tea) in Japan, haidai-cha (海带茶) in China and dasima-cha (다시마차) in Korea.
Preparation
Japan
In Japan, powdery kelp tea are sold as an Instant tea under the name of Konbu-cha. It is made by drying kelp to a fine powder and blending it with seasonings such as salt and sugar[1]. It's simply dissolved in hot water and enjoyed as a tea. Note that Konbu-cha does not contain any true tea (Camellia sinensis)[3][4][5].
The powdery kelp tea was invented by the founder of GYOKUROEN "Umazou Fujita" in 1918[2].
Ume-konbu-cha, which is powdery kelp tea added freeze-dried Umeboshi, is also sold[2] and is drunk as a tea in the same fashion.
Oo-buku-cha as known as Dai-buku-cha is sencha green tea with kelp and Umeboshi and is drunk in celebration of the new year in Kansai region[6].
Historically, kelp tea is thought to have been drunk from quite a long time ago[1] because the edible use of kelp is from ancient times[1].
Tea using kelp already existed in Edo period at the latest[2], and people drank it by pouring boiling water over chopped kelp[2].
Korea
Either dried kelp powder or julienned kelp can be used to make the tea.[7]
Powdered tea can be made by pan-frying and pounding cleaned and dried kelp.[8] For a cup of hot water, two to three spoons of kelp powder is used.[8] Optionally, sugar or honey can be added.[8]
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.[9] The kelp slices are removed after infusing, and salt is added to taste.[9]
References
- ^ a b c d "昆布茶(コブチャ)とは？ 意味や使い方". コトバンク (in Japanese). Retrieved 14 May 2024.
- ^ a b c d e "The founder of instant beverage originating from the experience of an apothecary". GYOKUROEN. Retrieved 14 May 2024.
- ^ "こんぶ茶 カルシウム入り（顆粒）". www.gyokuroen.co.jp. Retrieved 14 May 2024.
- ^ "不二の昆布茶1kg". 不二食品株式会社. Retrieved 14 May 2024.
- ^ "こんぶ茶 70g | 商品情報". 伊藤園 商品情報サイト (in Japanese). Retrieved 14 May 2024.
- ^ "大服茶(オオブクチャ)とは？ 意味や使い方". コトバンク (in Japanese). Retrieved 14 May 2024.
- ^ "Dasima-cha" 다시마차. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 August 2018. Retrieved 24 July 2017.
- ^ a b c 정, 동효; 윤, 백현; 이, 영희, eds. (2012). "다시마차의 건강기능 효과". Cha saenghwal munhwa daejeon 차생활문화대전 (in Korean). Seoul: Hongikjae. ISBN 9788971433515. Retrieved 24 July 2017 – via Naver.
- ^ a b "Dasima-cha" 다시마차. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
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