Ingredients
- 1 tablespoon roasted barley
- 1 teaspoon fermented tea leaves (hojicha or pu-erh)
- 1 small strip kombu seaweed
- 1 teaspoon dandelion root
- 3–4 thin slices fresh ginger
- ½ teaspoon licorice root (optional)
- 4 cups filtered water
Instructions
- Place kombu in a ceramic or cast iron pot with 4 cups cold filtered water and soak for 10 minutes.
- Add roasted barley, fermented tea leaves, and dandelion root to the pot.
- Bring to a gentle simmer (do not boil) and reduce heat. Let it simmer for 25 minutes.
- Add ginger slices halfway through simmering (around 12–15 minutes).
- Strain using a fine mesh strainer and pour into mugs.
- Optional: Add lemon juice or raw honey to taste.
- Store leftovers in the fridge for up to 48 hours; reheat gently without boiling.
Notes
Sip on an empty stomach in the morning or between meals for best digestive and fat-burning results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Drink
- Method: Stovetop Simmering
- Cuisine: Japanese