Obukucha: A Cup to Welcome the New Year
Hello everyone 😊 This is Keko from our online team.
When December arrives, there’s a quiet shift in the air.
The trees are bare, the mornings are crisp, and your breath turns white in the winter chill.
It’s the time when the year feels like it’s both rushing to its close and slowly winding down, all at once.
Amid the busy days of cleaning, preparing, and reflecting, there’s one tradition I always look forward to—Obukucha.
This auspicious tea dates back to the Heian period.
It is said that during an epidemic, Kuya Shonin of Rokuharamitsuji Temple served tea with plum and kelp to the people, helping many regain their health.
Plum is believed to ward off evil, while kelp, or kombu, is associated with the word “yorokobu” (to rejoice).
Over time, this became a New Year custom to wish for health and happiness in the coming year.
Our Obukucha blends the toasty aroma of roasted stem tea (kukihōjicha) with a knot of kelp and a fragrant pickled plum.
The moment the hot water meets the tea, the air fills with a warm, comforting scent.
On the first sip, the roasted tea’s gentle smokiness meets the savory richness of kelp and the bright, refreshing tang of plum.
It’s a flavor that seems to melt the winter chill away.
For me, Obukucha is more than a symbolic drink—it’s a moment of pause.
It’s a time to reflect on the past year, to silently thank those around me, and to ready my heart for what lies ahead.
Holding the warm cup in both hands, I find myself whispering, “Thank you for this year… let’s meet again next year.”