- Place one teabag of Kukicha tea in one to one and a half cups of cold water and bring to a boil. Simmer, uncovered, for 3-5 minutes.
- Remove the teabag. Add the umeboshi plum paste and stir until well dissolved. Add the shoyu, and ginger.
- Stir well, allow to steep for 1 – 2 minutes, and drink slowly.