- 1 cup kukicha tea
- 1 large or 1 small Mitoku Umeboshi, pitted and shredded
- A few drops Mitoku Organic Shoyu Soy Sauce (to taste)
- A few drops fresh ginger juice
- Bring kukicha tea to a boil. Remove from heat.
- Remove pit of umeboshi and shred into paste form.
- Add the umeboshi, shoyu, and ginger juice to the kukicha.
- Let steep 1-2 minutes before drinking
Recipe by John & Jan Belleme