Ishizuchi Kurocha Smoothie
This refreshing, antioxidant-rich smoothie features Ishizuchi Kurocha, a rare double-fermented post-fermented tea from Shikoku, Japan. Combined with creamy banana and citrus, it offers a unique earthy profile with a tangy probiotic finish.
Ingredients
Ingredients
- 2 tbsp Ishizuchi Kurocha loose leaf tea to be brewed and cooled
- 1 cup filtered water heated to 95°C for brewing
- 1 large frozen banana peeled and sliced
- 0.5 cup Greek yogurt plain and unsweetened
- 1 tsp honey or maple syrup for vegan option
- 0.25 tsp fresh ginger grated
- 0.5 cup ice cubes for texture
- 1 tsp lemon juice freshly squeezed
Notes
For a vegan version, substitute Greek yogurt with coconut yogurt. You can brew a larger batch of Ishizuchi Kurocha and keep it in the fridge for up to 3 days to speed up your morning routine. If the smoothie is too thick, add a splash of almond milk to reach your desired consistency.