Step 1

Grate the ginger, measure the matcha, and prepare the kombu.

Step 2

Heat water to 160–170°F, not boiling.

Step 3

Steep the kombu in the warm water for 5 minutes.

Step 4

In a separate bowl, whisk the matcha powder with a splash of warm water until frothy.

Step 5

Remove kombu from the water.

Step 6

Stir in the umeboshi, grated ginger, and frothy matcha into the kombu water.

Step 7

Adjust flavor with lemon juice or honey if desired.