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Grate the ginger, measure the matcha, and prepare the kombu.
Heat water to 160–170°F, not boiling.
Steep the kombu in the warm water for 5 minutes.
In a separate bowl, whisk the matcha powder with a splash of warm water until frothy.
Remove kombu from the water.
Stir in the umeboshi, grated ginger, and frothy matcha into the kombu water.
Adjust flavor with lemon juice or honey if desired.