When I lived in Japan, kombu was just big pieces of dried kelp used to make broth, and kombu cha was just another variety of Japanese tea, like ban-cha.
Lately, I’ve been seeing blogs and ads and recipes touting the benefits of kombu cha, and how to culture it and feed it and grow it, it’s become the new sourdough! What’s up with this? Is it really that beneficial? Is culturing it an art? Most importantly, does it taste good, and is it worth the trouble?
Lately, I’ve been seeing blogs and ads and recipes touting the benefits of kombu cha, and how to culture it and feed it and grow it, it’s become the new sourdough! What’s up with this? Is it really that beneficial? Is culturing it an art? Most importantly, does it taste good, and is it worth the trouble?