Kelp tea

Kelp tea or kombu tea is a herbal tea made from kombu, a type of edible kelp. On its own it does not contain any true tea (Camellia sinensis), although kombu may be added to green tea in some cases.

It is called konbu-cha or kobu-cha (昆布茶) in Japan, dasima-cha (다시마차) in Korea and haidai-cha (海带茶) in China, all meaning "kombu tea."

In Japan, konbu-cha or kobu-cha is kelp tea made by pouring boiling water onto chopped kombu and leaching, or pouring hot water into powdered kombu.

The tea served on New Year's Day and at weddings is sometime kelp tea because the pronunciation of kombu is similar to that of the last part of "yorokobu" (喜ぶ, meaning "be happy").

Fuku-cha(福茶, meaning "fortune tea") is sencha green tea with kombu, umeboshi (pickled plum), kuromame (black beans), and sanshō (Japanese pepper) 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, wishing a long life.

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 kombu and umeboshi, is drunk in Kansai region wishing good health and happiness.

Powdery kelp tea is sold as an instant tea under the name of konbu-cha or kobu-cha. It is made by drying kombu to a fine powder and blending it with seasonings such as salt and sugar. 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).

The powdery kelp tea was invented by the founder of GYOKUROEN "Umazou Fujita" in 1918.