Wakame owes its reputation to protein and calcium content, and this blend pairs it with Chinese green tea, green mate, and lemon grass rather than leaving the seaweed to stand alone. The result reads more savoury than a straight sencha: lemon and grass notes sit on top, seaweed underneath, with a slightly salty, zesty aroma and a cup that comes out aquamarine green. Body leans thick rather than light. Mate brings its own lift alongside the green tea's, so this one drinks brisk and energising rather than mellow.
Ingredients are Chinese green tea, green mate tea, seaweed pieces, lemon grass, and natural lemon flavouring with other natural flavours — a blend built for a distinct savoury-citrus profile rather than a classic sencha cup. Wakame itself has long been valued in Japanese cooking and folk health traditions, credited there with anti-inflammatory and general wellness properties, though those are traditional associations rather than established medical claims.
Serve it plain rather than with milk or sweetener, since the salt-and-citrus balance is the point. Brew with water cooled to 75-80 degrees, steeping 2-3 minutes — hotter water tends to push the seaweed notes into bitterness. Store leaf in an airtight container, away from heat and strong smells, to keep the lemon and grass aromatics from fading. Anyone drawn to this is also likely to get on with a Lemon Sencha or a Rooibos Lemon Tea.
