Ume kombucha, Japanese seaweed tea powder with plum, makes excellent tea and seasoning for cooking a variety of dishes. Many people are surprised to know that seaweed can be the basic flavor of a simple tea infusion called kombu cha. Kombu Cha, which can be literally translated to “kombu kelp tea” is, as that translation implies, a tea made from the kombu seaweed. The kombu is dried, then it is often cut into small pieces or crushed into a powder. In it’s most basic form, hot water is poured on the prepared kombu, a sprinkle of salt is added to the concoction and it is drank as a tea. The white powder on the seaweed is what is released in the water and gives the tea its umami (some kind of deep flavor often found in Japanese cuisine).