Ingredients
Method
- In a small saucepan, bring 1½ cups of water to a gentle boil.
- Add roasted barley and simmer on low heat for 5 minutes to infuse flavor.
- Stir in ginger, dried citrus peel, and the kombu strip. Simmer for another 3–5 minutes.
- Remove from heat. Add the matcha powder and umeboshi paste, stirring well until fully dissolved.
- Strain the tea into a mug. Add a squeeze of lemon juice if desired.
- Serve hot or chilled over ice for a refreshing version.
Notes
- For a caffeine-free version, skip the matcha and add more citrus or herbal tea like chamomile.
- Can be made in a batch and stored in the fridge for up to 3 days.
- Kombu adds trace minerals and iodine great for thyroid and metabolism support.
Benefits:
- Boosts metabolism naturally
- Aids digestion and reduces bloating
- Helps regulate appetite
- Supports gut health with fermented and fiber-rich ingredients
- Perfect for pairing with intermittent fasting or clean eating plans
Nutrition Facts (Estimated)
Nutrient | Amount per Serving |
---|---|
Calories | 25 kcal |
Fat | 0g |
Carbohydrates | 5g |
Sugar | 0g |
Fiber | 1g |
Protein | 0.5g |
Sodium | 140mg |