It is called ‘all cure tea’ in macrobiotic and takes only one minute to make!
‘Ume-Sho Bancha” is a drink made by dissolving umeboshi, the Japanese salted plum and shoyu (soy sauce) in bancha (roasted green tea). You can also add grated ginger (in Japanese ginger is shoga).
It is one of the traditional folk remedies used in Japan and its name originated from the 3 key ingredients described.
Whenever you feel ill, please have this ume-sho bancha. For a stronger effect, try ume-sho kuzu with just simply adding kuzu into ume-sho bancha (See instruction in Memo). Also, it is more effective when taken when hungry or before meals.
It is said to be effective for:
- Recovery from:
- Upset stomach
- Loss of appetite
- Improving the immune system
- 200ml (7fl oz) of Bancha tea (or filtered hot water)
- 1 umeboshi plum meat or 1 teaspoon umeboshi plum paste
- 1/4 tsp tamari soy sauce
- Place crushed 1 umeboshi plum meat in a tea cup.
- Add 1/4 teaspoon tamari soy sauce to it. (You may add ginger in this step if you like.)
- Pour 200 millilitres of Bancha Tea over it.
- Stir well and drink hot.
You can add 1/8 to 1/4 teaspoon freshly grated or powder ginger. Ginger is Shoga in Japanese, another ” sho” part
If you have strong stomach upset, you can add ‘ kudzu” for better result.
When you add kuzu, please dissolve 1 to 3 teaspoons of kuzu (It depends on how sick you are) with 2 to 3 teaspoons water, then cook with water or tea the add umeboshi. Ume-sho ban is much easier since it doesn’t need to use a saucepan, simply pour tea but when the situation is more serious, we need to cook to add potent Kuzu, the medicinal food. When you add more kuzu, it gets thicker so it becomes a perfect hearty meal when you don’t have the appetite or do not feel like drinking any liquid when suffering from severe diarrhea.
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