Kelp tea

Kelp tea is a traditional East Asian tea made by infusing kelp in hot water.[1] It is called kobu-cha or konbu-cha (昆布茶) in Japan, haidai-cha (海带茶) in China and dasima-cha (다시마차) in Korea.

"Konbucha" redirects here. For the fermented beverage, see Kombucha.

Kelp tea
Japanese kobu-cha
TypeHerbal tea
Country of originJapan, China, Korea
Region of originEast Asia
IngredientsKelp
Korean name
Hangul
다시마차
Hanja
---茶
Revised Romanizationdasima-cha
McCune–Reischauertasima-ch'a
IPA[ta.ɕi.ma.tɕʰa]
Chinese name
Simplified Chinese海带茶
Traditional Chinese海帶茶

Preparation

Korea

Either dried kelp powder, or julienned kelp can be used to make the tea.[1]

Powdered tea can be made by pan-frying and pounding cleaned and dried kelp.[2] For a cup of hot water, two to three spoons of kelp powder is used.[2] Optionally, sugar or honey can be added.[2]

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.[3] The kelp slices are removed after infusing, and salt is added to taste.[3]

References
  1. "Dasima-cha" 다시마차. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 24 July 2017.
  2. 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.
  3. "Dasima-cha" 다시마차. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.


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